Recipes from this book
Blood Orange, Burrata and Fennel with Toasted Coriander Seed Oil
Anna Hedworth · Service
This winter salad recipe by Anna Hedworth layers sharp blood orange with creamy burrata, crisp fennel and fragrant coriander seeds.
Chocolate Cremeux with Olive Oil and Sea Salt
Anna Hedworth · Service
This rich chocolate dessert recipe is much simpler to make than its sophisticated name suggests and is the perfect easy make-ahead dinner party dessert.
Spring Chicken Pie with Wild Garlic & Asparagus
Anna Hedworth · Service
The gasps are audible from the large group as the pies are set down in the middle of the table, and everyone reaches for their phones at once. ‘LOOK at that, oh my goodness it is so beautiful. Oh, look Alice, take a photo, send it to Mum, she would love that.’ I listen, smiling. This is one of my favourite pies to prepare for the oven and to send out — it looks like an actual painting. The Cook House Chicken Pie has been famous for some time, but this year I feel we upped it a notch by adding wild garlic to the mix, along with fresh asparagus and tarragon. Liberty made a Spring Chicken Pie with Wild Garlic & Asparagus.
Tempura Cauliflower with Coconut Curry Sauce
Anna Hedworth · Service
This recipe of golden cauliflower and a silky coconut curry sauce is one of chef Anna Hedworth's most renowned dishes.