Tahitian vanilla custard, English strawberry spheres, sorbet, mint panna cotta and vanilla meringue – the perfect components to the perfect weekend dessert.
Sous Vide Cauliflower, Gouda and Truffle Recipe - Great British Chefs
Bilberry, Meringue, Granny Smith Sorbet and Salted Granola - Michael Wignall @ Great British Chefs
Michael Wignall& roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.
Michael Wignall complements a stunning aerated elderflower parfait with Sweet Eve strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.
Michael Wignall's dessert is a truly spectacular dish, comprised of multiple cherry, pistachio and yoghurt elements and served with a warm doughnut a disc of marzipan.
Michael Wignall's sous vide octopus terrine is cooked slowly in a water bath and then set in a terrine for a beautiful tenderness.