Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal.

Salmon mi cuit with beetroots

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

Muesli Bread Recipe - Easy, Delicious Bread Recipe From Virtuous Bread. Made this, tasted nice, however I would add some more raisins and nuts.

Private banking Dubai: 5 questions you need answers to before you act. can you have private banking in UAE, services, confidentiality, how to choose & cost

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

Mackerel confit, cucumber tartare and lemon sherbet dressing

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

Barbecue Sous Vide Chicken Thighs Recipe - Great British Chefs

Barbecue sous vide chicken thighs

Barbecue Sous Vide Chicken Thighs Recipe - Great British Chefs

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprou...

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprouting broccoli

This salmon recipe from Luke Holder is comprised of many bright flavours, from lightly cured salmon to homemade salad cream.

Salmon, new potato and salad cream

This Alaska salmon recipe from Luke Holder is comprised of many bright flavours, from lightly cured Alaska salmon to homemade salad cream.

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

Salmon mi cuit with beetroots

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal. Mi cuit roughly translates as partially cooked - this attractive fish dish relies on delicately curing the salmon to achieve maximum flavour. This plate packs a punch both visually and in terms of taste, with the earthy beetroot perfectly offsetting the tender cured salmon.

Salmon mi cuit with beetroots

Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal. Mi cuit roughly translates as partially cooked - this attractive fish dish relies on delicately curing the salmon to achieve maximum flavour. This plate packs a

Fish stew with fillets of hake and gurnard // Recipe by Luke Holder

Fish stew with fillets of hake and gurnard

This flavourful fish stew recipe uses hake and gurnard fillets in a tasty ode to the sea. The fish stew from Luke Holder features an spectacular broth.

Learn how to barbecue pork belly by following this handy guide, and step-by-step succulent, barbecue pork belly recipe from Great British Chefs.

How To Barbecue Pork Belly

Luke Holder cooks pork belly sous vide for 24 hours before finishing on a smoking hot barbecue, ensuring a meltingly tender finish

Luke Holder's sous vide turbot recipe is served with beautiful girolles, spiked with a fragrant apricot dressing for sweetness.

Sous vide turbot, summer mushroom salad, apricot dressing

Luke Holder's sous vide turbot recipe is served with beautiful girolles, spiked with a fragrant apricot dressing for sweetness.

Mackerel confit, cucumber tartare and lemon sherbet dressing. Would be good with pommes souffle?

Mackerel confit, cucumber tartare and lemon sherbet dressing

The refreshing flavour of cucumber brings further character to this elegant seafood course. Luke Holder's 'lemon sherbet' dressing adds a unique twist to the mackerel confit.

Luke Holder's garganelle recipe is paired with king crab simply seasoned with parsley and butter

King crab with squid ink garganelle

Luke Holder's garganelle recipe is paired with king crab simply seasoned with parsley and butter.

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly.  The vegetables are a courgette puree, artichoke…

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly. The vegetables are a courgette puree, artichoke…

Barbecue chicken thighs

Barbecue sous vide chicken thighs

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal.

Salmon mi cuit with beetroots

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

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