Lemon Herb Roast Chicken
Crackling-skinned bird with garlic, thyme and bright preserved lemon.
Slow-roasted, seared and celebrated.
Crackling-skinned bird with garlic, thyme and bright preserved lemon.
Slow-braised chuck in Burgundy with carrots, pearl onions and mushrooms.
Filet wrapped in mushroom duxelles, prosciutto and golden puff pastry.
Caramelized soy-pear marinade over flanken-cut beef ribs.
Low-heat finish gives an edge-to-edge pink with a hard-seared crust.
Seven-hour lamb with anchovy, rosemary and a sticky red wine glaze.
Legs cured overnight and gently poached in their own fat.
Cross-cut veal shanks braised in white wine, served with gremolata.
Warm pita stuffed with spit-roasted lamb, tomato and cool tzatziki.
Pimento-smoked chicken with scotch bonnet, thyme and allspice.
Hand-pulled shoulder with vinegar mop sauce on a potato bun.
Poached chicken served with fragrant schmaltz rice and ginger scallion oil.
Slow-cooked lamb with apricots, chickpeas, cinnamon and preserved lemon.
Triple-dredged chicken with a shatter-crisp crust and juicy inside.
Stout-braised beef under a golden puff pastry crown.