MY FAVOURITE DISH
My favourite dish to prepare is a hard on to pin down, but do really enjoy making Confit Duck Legs. It’s a great dish served with a puy lentil cassoulet in the classic French style and garnished with fresh pea shoots. It’s also delicious with cured with oriental spices, noodles and stir fried vegetables. The meat can be stripped off the bone and turned into Rillettes, a wonderful light lunch or starter with lightly toasted sour dough bread and a spiced plum chutney. The process can seem quite time consuming but in reality it’s an easy dish to make. Plus once cooked and covered in duck fat they will keep in a sealed container for months in the fridge – not that they ever last that long.
what i love about my job is
What I love most about my job is…. that it gives me the opportunity to express the creative side of my nature. on a daily basis. The weirdest food I’ve ever eaten is a dish featuring Song Thrush at Uliassi, a three Michelin Star restaurant on the Italian Adriatic. The strangest thing was crunching on a drumstick that was about 1.5cm long.