Delicious summery dessert that’s very simple to make.
This is probably the most creative i have got in my career when it comes to desserts, no it is not a traditional banoffee pie but that is the whole point.
I briefly talked about the braised pork belly in my surf and turf article. I’ve cooked some more since then and this time remembered to take some photographs of the process.
Fennel and Oregano Loaf
How to make the greenest Pea purée you have ever seen.
Ribeye / Red Onion Marmalade / Portobello Mushroom /
A good way to start a monday
Knives / Spoons / Lemons
The Recipe for a night at the stove…
Cider Braised Pork Belly / Scallops / Black Pudding Bon Bon / Cauliflower Puree / Pea Puree / Fondant Potato / Crackling / Chantenay Carrots / Apple Sauce / Red Wine Jus
Pembrokeshire Crab / Watercress / Aspargus / Sauce Gribiche / Crab Mayonaisse / Fennel toast
6 hour braised pork / Cauliflower Purée / Apple purée / Pea Shoots / Crackling
Working the pass. Probably every chefs favourite job. No cooking just running the show and making everything look good. Christ it gets hot though.
Written by Millionaire’s Digest Team Member: Sybil Mahlangu Founder & Owner of: Sybilfem Millionaire’s Digest Team, Contributor, Food & Drink and Writing Writer When many of us hear, “I’m a chef,” we often immediately think, “A chef in a restaurant kitchen,” but, there are many careers that develop out of studying culinary arts. Here are…