An expertly balanced veal recipe from chef Russell Bateman with girolle mushrooms, spring onions and apricots.
Lobster Recipe with Vanilla Butter and Avocado - Great British Chefs
Try this indulgent foie gras recipe from chef Russell Bateman, served with sweet and savoury strawberries.
Chef Russell Bateman creates a gorgeous salad recipe to make all year round, packed with tomatoes, cucumber and creamy ricotta. Try making your own ricotta with this fantastic vegetarian recipe.
A perfect summer dessert, try chef Russell Bateman's recipe for a simple strawberry and almond tart.
Braised Mallard Legs at Colette's. An autumnal treat from Head Chef Russell Bateman.