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Luke Holder Recipes

from Great British Chefs

Salmon mi cuit with beetroots

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

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from Great British Chefs

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 punch both visually and in terms of taste, with the earthy beetroot perfectly offsetting the tender cured salmon.

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from Great British Chefs

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.

from Great British Chefs

Garganelli pasta with chorizo and peas

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from Great British Chefs

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.

from Great British Chefs

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast - Luke Holder

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from Great British Chefs

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.

from Great British Chefs

Brill, English peas, heirloom tomatoes, farfalle

The combination of brill, farfalle and heirloom tomatoes in this recipe from Luke Holder of Lime Wood is both beautifully colourful and delicious

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from Great British Chefs

Goat's curd parfait, blueberries and purple basil

This luxurious goats curd recipe from Luke Holder is given its wondrous taste by the pairing of tangy goats curd and sweet blueberries.

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from Great British Chefs

Macadamia-crusted black cod fillet with orzo and salsa verde

Black cod is crusted with macadamia and served with salsa verde infused orzo in this gorgeous recipe from Luke Holder

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