Chef Ben Tish creates pork belly, roasted hake and brown butter panna cotta recipes

Wild Harvest UK

Wild Harvest UK

Standard Supplier 13th February 2015

Chef Ben Tish creates pork belly, roasted hake and brown butter panna cotta recipes

Salt Yard group chef director, Ben Tish, creates three stunning Spanish influenced tapas style dishes -
Crispy pork belly, braised cheeks, celeriac and pickled clams
Salted and Roasted hake, nduja sauce, baby chard, followed by
Brown butter panna cotta, spiced biscuits, PX and raisin ice cream
Ben is a customer of Wild Harvest UK.
For more information check out our Wild Harvest market reports
www.thestaffcanteen.com/features/market-report-from-land-and-sea/

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