Luke holder recipes

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon

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Mackerel confit, cucumber tartare and lemon sherbet dressing. Would be good with pommes souffle?

Mackerel confit, cucumber tartare and lemon sherbet dressing. Would be good with pommes souffle?

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This pigeon recipe from Luke Holder is a rich and sumptuous dish, best served to those who aren't shy about intense flavour.

This pigeon recipe from Luke Holder is a rich and sumptuous dish, best served to those who aren't shy about intense flavour.

This extravagant recipe from top chef Luke Holder uses two different cuts of beef: cheek and fillet, serving the meat with snails for a dinner with a difference

This extravagant recipe from top chef Luke Holder uses two different cuts of beef: cheek and fillet, serving the meat with snails for a dinner with a difference

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

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A delicious, simple pasta recipe by Luke Holder, combining juicy chorizo with fresh peas, parsley and Parmesan.

A delicious, simple pasta recipe by Luke Holder, combining juicy chorizo with fresh peas, parsley and Parmesan.

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly.  The vegetables are a courgette puree, artichoke barigoule, saffron pickle

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly. The vegetables are a courgette puree, artichoke barigoule, saffron pickle

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