John Dory fillet with aubergine caviar and avocado oil by Xavier Boyer
The earthy flavour of the snails in this snail recipe from chef Xavier Boyer pair beautifully with the spicy watercress and crispy garlic.
meals from different countries
Marinated salmon on a potato crostini, confit fennel and “crème fraiche” by Xavier Boyer at London L'Atelier
Burrata salad with beetroot and radishes by Xavier Boyer
A French twist on a Japanese black cod recipe from Xavier Boyer with vibrant peas and pea shoots.
Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat falling from the bone. This delicious loamb shoulder recipe is perfectly offset by bright spring vegetables and a light sauce.
Lamb / Goat
Dressed crab meat with crunchy radish from Xavier Boyer at London L'Atelier
Burrata and Beetroot Salad Recipe - Great British Chefs
A sublime collection of beetroot recipes, including beetroot tart, pickled beetroot, beetroot and feta salad, mackerel and beetroot, smoked beetroot.