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from Great British Chefs

Wester Ross seared salmon loin, fennel pollen and sweet onion

This delicious starter by Michelin-starred chef Lisa Allen has many elements that come together to create a striking dish, bursting with vibrant colours. To give the salmon a smoky, charred flavour the chef finishes the dish by lightly blowtorching the flesh.

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from Great British Chefs

Wester Ross seared salmon loin, fennel pollen and sweet onion

Michelin-starred chef Lisa Allen cooks salmon sous vide to ensure a perfectly cooked, tender finish in this colourful seafood starter recipe.

from Great British Chefs

Veggie Lancashire hotpots with snowman toasties

Lancastrian chef Lisa Allen gives the region's favourite dish a vegetarian makeover in this hotpot recipe, serving with snowman toasties for a perfect veggie winter warmer

Northcote is Lancashire's only Michelin star restaurant. Chef Patron Nigel Haworth and Executive Head Chef Lisa Allen serve up fine dining with true Northern hospitality.

Sous-Vide Wheat-fed Guinea Fowl, Parfait Cigar and Pickled Mushroom - Sous-Vide

Sous-Vide Seared Salmon Loin with Fennel Pollen and Sweet Onion - Sous-Vide Tools

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from Great British Chefs

Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream

There are many aspects to Lisa Allen's gourmet chocolate recipe and the end result makes a truly incredible dessert

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from BBC Good Food

Tomato consommé with Lancashire cheese on toast

Lisa Allen, head chef at Michelin-starred restaurant Northcote, uses the best local ingredients for this elegant soup

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from Great British Chefs

Loaded potato skins

A delicious - and simple - loaded potato skins recipe from Lisa Allen.

from Great British Chefs

Lisa's Christmas side dishes

Lisa Allen's magical reindeer in blankets dish is perhaps the perfect festive main for children. Not only will it look spectacular when served up at the centre of the table, but it also teaches budding chefs the basics of a good roast dinner and encourages creativity in the kitchen.

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