We're always told not to play with our food, but the ingenious presentation of Josh Eggleton's pasta bake is surely a worthy exception. At it's heart, this recipe is a creamy, cheesy bake of penne pasta cooked in a vibrant broccoli and spinach purée, mixed with a rich white sauce. A forest of purple sprouting broccoli turns this into a something a bit more fun and magical.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.