Michael Wignall creates beautifully presented food but is careful never to let style win out over substance.
While some recipes, such as his Salt cod with langoustine cigars recipe or his Prune and Tokaji parfait with prune cake, white chocolate and mascarpone ice cream, are a challenge there are more accessible options within the collection. His Poached loin of veal recipe does take a fair amount of skill, but with care and attention you will end up with a wonderful main dish that will delight every one of your senses.
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