Recipes that have been tried and refined during the pandemic, aligned with the changing seasons. They are designed to deliver maximum comfort with minimal effort. Some exceptions apply though! We do, however, consistently apply food science principles to either simplify or improve these recipes.

Tarte au Comté

Celeriac and sorrel ravioli

A better Roscón adapted from Martín Berasategui

Roscón de Reyes – King’s Bread

Seared foie gras with membrillo

Oysters and three ways to eat them

Roast pheasant and King Oyster mushrooms

Roast bone marrow

Conchiglioni ripieni with ewe’s cheese sabayon

Burger buns

Passion fruit profiterole

Pizza Siciliana

Jerusalem artichokes velouté

Lobster rolls

Buttermilk pancakes with tonka bean mascarpone and pears

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