Paul Tamburrini, cooks Scotch Lamb with celeriac carrots and pomme maxime

The Staff Canteen

The Staff Canteen

Standard Supplier 26th September 2016

Paul Tamburrini, cooks Scotch Lamb with celeriac carrots and pomme maxime

Paul Tamburrini, cooks Loin of Scotch Lamb with celeriac milk puree, star anise roasted carrots and pomme maxime. A dish that sums up the style of cooking at the Honours Edinburgh, where Paul is Chef Director, working alongside Martin Wishart. Paul takes us through the dish step by step and you can get the full recipe here: www.thestaffcanteen.com/users/wall/11818/Quality--Meat-Scotland

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