Paul Tamburrini, cooks Scotch Lamb with celeriac carrots and pomme maxime
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
Watch the world's best chefs for free today. Network, add and share images, recipes, jobs and so much more. DOWNLOAD TODAY!
DOWNLOAD CHEF+ (IOS):
itunes.apple.com/gb/app/chef-...
DOWNLOAD CHEF+ (ANDROID):
play.google.com/store/apps/de...
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
