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from The Telegraph

The Latymer's signature dish: English strawberry panna cotta

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from Great British Chefs

Sous vide

A collection of brilliant sous vide recipes from the chefs in the know. A Michael Wignall veal extravaganza is included

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from Great British Chefs

Sous vide

Sous Vide Recipes - Great British Chefs

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from Great British Chefs

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus - Michael Wignall

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from the Guardian

Michael Wignall's last meal

Michael Wignall's last meal | Last bites | Life and style | The Guardian

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from Great British Chefs

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Michael Wignall complements a stunning aerated elderflower parfait with strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.

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Ingredients Rhubarb Purée 1kg Rhubarb (washed and chopped) 200g Caster sugar 50g grenadine Cheesecake 190g Good quality cream cheese 57g Caster sugar 75g Rhubarb purée 1 Whole egg Poached Yorkshire rhubarb 150g sugar 250g Young thin rhubarb 100g water 30g Grenadine (optional) Sablé 400g unsalted butter 175g icing sugar 5g sea salt 100g Almonds (roasted and chopped) 500g flour

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from Great British Chefs

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

Michael Wignall's stunning dessert is a flurry of complex elements, making use of liquid nitrogen, espuma guns and a vacuum container to delicately balance flavours of chocolate, olive oil, sugar snap peas and orange. Truly a dish for the molecular mastermind.

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from Great British Chefs

Salt cod poached in olive oil with langoustine cigars and hermitage jus

REGISTRATI ENTRA Baccalà in camicia in olio di oliva con sigari di scampi e jus Hermitage - Michael Wignall

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