A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has followed this chef from restaurant to restaurant. A fantastic toasted sandwich recipe, this pairs smoked eel with fiery horseradish, mustard and a stunning pickled onion recipe.
Recipes for a Burns Night feast. The chef Jeremy Lee cooks a warm- reekin’, rich, yet mercifully intestine-light three course Scottish feast ready for January 25. A soup of smoked haddock and leeks, Haggis and clapshot followed by lemon posset and rhubarb
A sort of smorgasbord of Jeremy Lee's memories: childhood photos and a picture of granny's lentil soup, pinned to a wooden back board, in front of which there's a rustically covered trestle table, with a big slab of butter and a tiny rolling pin.