Daniel Clifford is a firm believer in letting the primary ingredient shine through in a dish, and his food aims to be attractive and interesting without trying to trick the palate.
His Fillet of beef with shallot marmalade recipe does exactly that, with the meat complemented rather than overshadowed by the additional elements. The presentation of the recipes in this collection, too, is to be admired. His Chicken wings with Reblochon pomme purée expertly highlights the various components of the dish, while his Vanilla panna cotta, rhubarb and ginger recipe is a visual masterpiece.
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