Taste of London recipes

A stunning collection of recipes from some of the Great British Chefs appearing at Taste London 2012. View our exclusive range of recipes to get an insight into what could be cooked at the festival this year.

Bharwan paneer Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Carrot sorbet Christoffer Hruskova

Course:	Other
Complexity:	Easy
Cooking Time:	30 minutes excludes churning and freezing time
Serves:	0

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Charred broad beans with S. Jorge cheese and brioche crumbs Nuno Mendes

Course:	Canapé
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	4

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Chestnut risotto Theo Randall

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Chocolate and Drambuie truffles Bruno Loubet

Course:	Petit four
Complexity:	Easy
Cooking Time:	1 hour plus chilling
Serves:	15

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Crab salad Theo Randall

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Goose and chestnut chipolatas Simon Rogan

Course:	Canapé
Complexity:	Easy
Cooking Time:	1 hour
Serves:	10

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Grilled rack of lamb with ratatouille Pascal Aussignac

Course:	Main
Complexity:	Easy
Cooking Time:	3 hours plus marinating time
Serves:	4

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Hake fillet with golden beet and radish salad Simon Rogan

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Hay ice cream Christoffer Hruskova

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus churning time
Serves:	6

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Hot chocolate soufflé Bruno Loubet

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Hot fig mousse Simon Rogan

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Langoustine with smoked enokis and lardo Nuno Mendes

Course:	Canapé
Complexity:	Medium
Cooking Time:	45 minutes
Serves:	4

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Peshwari kebab Alfred Prasad

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes plus marinating
Serves:	4

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Pigs' ears Pascal Aussignac

Course:	Canapé
Complexity:	Easy
Cooking Time:	4 hours
Serves:	4

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Pissaladière Pascal Aussignac

Course:	Starter
Complexity:	Medium
Cooking Time:	4 hours plus resting and chilling
Serves:	4

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Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus Michael Wignall

Course:	Main
Complexity:	Medium
Cooking Time:	5 hours overnight chilling
Serves:	8

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Primavera tulips Pascal Aussignac

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Roast capon with hay, chestnut pulp, Guinness and oyster sauce Pascal Aussignac

Course:	Main
Complexity:	Medium
Cooking Time:	8 hours 30 minutes
Serves:	4

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Pan-fried hake with red pepper relish Pascal Aussignac

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 15 minutes
Serves:	4

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Salade Niçoise Pascal Aussignac

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Shallot Tarte Tatins with chicken liver Bruno Loubet

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours
Serves:	4

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Strawberry tart Pascal Aussignac

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour plus chilling time
Serves:	6

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Wild turbot, burnt white asparagus and berries Christoffer Hruskova

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours plus 30 days for salting elderberries
Serves:	4

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