Lee Westcott's recipes might be a little tricky to prepare, but the results - stunningly presented plates packed with colour and flavour - are more than worth it. His smoky Lamb and aubergine recipe is filled with the taste of spring, while his signature Yeasted cauliflower, raisins, capers and mint dish is a tricky but spectacular vegetarian starter.
This collection also features a number of fabulous recipes by revered bartender Matt Whiley, such as nutty cognac cocktail Dry roasted Sazerac and a floral Bee pollen mocktail.
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