Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill applauds the simplicity of beautifully fresh, raw food

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

I'm always drawn to fresh fish counters by the colours and shine.

Robin Gill applauds the simplicity of beautifully fresh, raw food

I'm always drawn to fresh fish counters by the colours and shine.

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Norwegian cod with wild garlic miso and barbecued asparagus

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Norwegian cod with wild garlic miso and barbecued asparagus

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Gill-over-the-ground, Creeping Charlie, Catsfoot, Run-away-robin, Hedge maids, Alehoof, Tunhoof ... these are just a few of the names given to ground ivy, a member of the mint family found in moist shady areas, along hedgerows and buildings, and creeping through gardens and lawns

Edible Weeds: Ground Ivy

Gill-over-the-ground, Creeping Charlie, Catsfoot, Run-away-robin, Hedge maids, Alehoof, Tunhoof ... these are just a few of the names given to ground ivy, a member of the mint family found in moist shady areas, along hedgerows and buildings, and creeping through gardens and lawns

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

Robin Gill applauds the simplicity of beautifully fresh, raw food

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

Stunning new recipes soon to come on Great British Chefs from chef Robin Gill of @thedairyoldtown! Watch this space! by gbchefs

Stunning new recipes soon to come on Great British Chefs from chef Robin Gill of @thedairyoldtown! Watch this space! by gbchefs

Robin Gill pulls a rabbit out of his hat for the Easter table

Robin Gill pulls a rabbit out of his hat for the Easter table

Robin-Gill-Paul-Winch-Furness.jpg

Robin Gill takes a visceral approach to cooking game

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