Dessert cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef of the Year 2013
Gastronomic Chocolate DessertNumber of portions 8
adds depth of flavour to the dish, instead of a standard biscuit crumb element.
Dessert cooked by Daniel Akrigg, Cumbria Young Chef of the Year 2013
Main course cooked by Aaron McNamara in Cumbria Heat 2013
Salt baked rump of pork, pickled pear,
smoked almonds, rocket pesto
Prepare the asparagus and trim to your desired size, reserving the trimmings for the puree and 30g o...
Boil the cream, sugar and lemon (juice and zest) add the gelatine and pass. Stir in ...
A 30 minute special that's not short on flavour. Prepare with the vegetables or salad for a good picnic/packed lunch treat.
nice spread on top of rack of lamb