“I got into cooking about 10 years ago after being challenged by my wife to come up with something exciting to eat on a Saturday night. I’m a big fan of the new wave of British chefs and the way they take classic ingredients and give them a contemporary and progressive flavour. I guess it’s very much like my approach to writing music…”
Ingredients (serves 2):
Sea Bream Fillets, 100g fresh peas, 100g French beans, 100g potatoes, 1 egg yolk, 200ml olive oil, 1 tsp cider vinegar, 1 tbsp wholegrain mustard, 100ml vegetable stock, 50ml double cream, 1 tbsp tarragon leaves, 25g butter, salt and pepper
Preparation:
“Peel the potato and dice into 1cm cubes then add to boiling water. Cook until tender, drizzle with a little olive oil, sprinkle…
