This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
This tantalising dish pairs the complementary tastes and textures of buttery celeriac, soft egg yolk and crunchy croutons to make a fantastic starter. Serve in little saucers or ramekins. The truffle and Madeira sauce included are optional but will add extra depth to this majestic concoction from Luke Tipping.
Get in touch