Chef Recipes

Andrew Parkinson’s Sea Bass with asparagus and vine tomatoes

​Andrew Parkinson, Executive Head Chef of Fifteen

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Ashley Palmer-Watts & The Fat Duck Hay-smoked Mackerel, Pickled Lemon and Pea Shoots

The humble mackerel is often overlooked in my opinion. Even many fishermen don’t value it because it is thought of as cheap and plentiful. I think it is extremely underrated as it is such a versatile fish to cook with and its flesh is perfect for curing. The smokiness imparted by burning the hay...

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Barny Haughton’s barleywood garden salad with walnut oil dressing

This is a salad of almost raw vegetables with salad leaves and herbs. Use whatever is seasonal. The vegetables should be very thinly sliced - almost wafer thin. They should be well washed, peeled and the root vegetables left in cold water. But keep the beetroot away from everything until the very...

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Ben Tish & Salt Yard Grilled Beef Bavette with Crispy Artichokes, Shallots and Horseradish

This is a great summery tapa that is easy to prepare and perfect for the barbecue. Bavette is the skirt, cut from the abdominal muscles, and gives great flavour to the dish. Fresh horseradish is far superior in natural flavour than the jarred variety, so do try to source some fresh horseradish if...

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Ben Tish & Salt Yard Roast Cod with Brown Shrimps, Crispy Asparagus and Sea Purslane

This is a lovely dish. Try to get the cod from a sustainable source, such as Alaska, and you can usually get the cooked brown shrimps from a fishmonger. If peeled, cooked brown shrimps prove elusive, you could use potted shrimps instead, removing as much of the butter as possible, or small...

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Cyrus Todiwala & Café Spice Namasté Kerala Crab Masala

I find that the sweetness of crab is best suited to this delicate Keralan recipe. Crab is popular all along India’s very vast coastline and crab dishes come in a million different styles and preparations. This is one of my very favourites. Brown crab works really well in this recipe too. You can...

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Cyrus Todiwala & Café Spice Namasté Masala Bhaat

The name of this recipe translates as masala rice, but this Maharashtrian speciality is much more than that. I grew up eating several versions in several different homes, each friend’s mother claiming to have the best grandma’s recipe. How could I not say to them all that each one was the best...

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Giorgio Locatell’s Plaice with Basil, Potatoes and Olives

Filetti di Passera al Basilico con Patate e Olive

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Giorgio Locatell’s- spring lamb with peppers and aubergines

Agnello primaverile all griglia con peperonata e melanzane

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Giorgio Locatelli & Locanda Locatelli Fresh Egg Tagliolini with Summer Vegetables

I grew up in a kitchen very close to a garden so all kinds of


fresh vegetables were a strong influence on whichever dish we decided to prepare that day. You can use a variety of different vegetables – whatever you can get hold of that is seasonal.

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Giorgio Locatelli - Pappardelle with broad beans and rocket

PAPPARDELLE (BROAD PASTA) WITH BROAD BEANS AND ROCKET (PAPPARDELLE ALLE FAVE E RUCOLA)
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Jun Tanaka- Saffron Pears with chocolate mousse

Saffron and pears seems a little strange, but trust me it works! You only need a pinch of saffron and the pears will take on the vivid yellow colour. Absolutely stunning!

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Jun Tanaka-crisp baked goats cheese with pears and chicory

Have you ever brought a loaf of bread and not quite finished it before the last pieces start to go stale? Well, this recipe is a fantastic way of using up all those last slices. At Pearl I fill the goat’s cheese with slices of truffle for a truly decadent experience.

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Raymond Blanc & Le Manoir aux Quat’ Saisons Braised Beef in Red Wine with Jabugo Ham

The tiny village of Jabugo lies in the heart of the Spanish Sierra

de Aracena. Clean air and perfect climate mean that this area produces the best cured ham in the world. The authentic hams of Jabugo are cured for between 18 and 30 months and have a delicious grey-yellow fat with a soft, melting...

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Raymond Blanc’s Watercress Soup

This soup extols the essence of watercress; fresh, peppery, and nutritious. We add ice to the watercress to stop the cooking process to retain the vivid colour and the freshness of the flavour. The watercress will have a different degree of pepperiness, so taste before cooking, accordingly, leave...

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Richard Bertinet’s Hot Cross Buns

I think its a shame that you can buy hot cross buns all year


round. They are such a treat – but more so when they are only around at Easter. There is something wonderful about making your own – rich in spice and fruit and a little sticky to the touch.I like to make a big batch and freeze some...

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Willie’s Chocolate Cloud Cake

Willie says ‘I’ve taught all my friends how to make this cake. It’s the king of cakes and simply sexy, the way to everyone’s heart.!’

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