Seared Pink Lamb with Stock, Braised Fennel, Roast Onion Purée & Tarragon Cream
From the ‘Dinner Parties Made Easy’ course by Jason Palin Ingredients: 1 medium lamb back strap (trimmed) 50ml of veg stock 1 bulb of fennel (cut into 4 pieces) 2 small onions (roasted in the skin) 8...
View ArticleFree Range Chicken Stack with Tomato, Chilli & Pickled Cucumber
Starter from the ‘Dinner Parties Made Easy’ course by Jason Palin Ingredients: 200g sliced cooked chicken 1 tbsp Olive oil mayonnaise 1 tbsp diced tomato 1 tspn olive oil 1 tbsp malt vinegar 1 tbsp...
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