Turmeric and maple roasted parsnips, braised puy lentils, lemon and sage sprouts, wild mushroom sauce
Serve up a plant-based feast with exec head chef Steven Wren’s turmeric and maple roasted parsnips with braised puy lentils, lemon and sage sprouts and wild mushroom sauce. Packed with plant protein goodness!
Next time you cook a chicken, don’t throw the carcus in the bin – instead, why not incorporate it into your next loaf? Exec head chef Steve Wren shares the recipe for his chicken fat focaccia with chicken, lemon and lentil soup.
With Easter just around the corner, executive head chef Steven Wren’s upped his baking game, with these delicious dark chocolate, date and espresso mocha hot cross buns.
Aish Baladi is an ancient Egyptian bread and is often eaten with any meal or just as a snack. Exec head chef Steve Wren shares his favourite Shish Taouk and Aish Baladi recipe, topped with pickled vegetables.
Nothing says Christmas like stollen with marzipan. It takes time to make but is well worth the effort. Exec head chef Steve shares a step-by-step guide to making his favourite festive stollen recipe.