Michelin-starred chef Michael Wignall shares his recipe for this refreshing   summer dessert.

The Latymer's signature dish: English strawberry panna cotta

Tahitian vanilla custard, English strawberry spheres, sorbet, mint panna cotta and vanilla meringue – the perfect components to the perfect weekend dessert.

Michael Wignall's roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Michael Wignall's roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.

Mince pies 35 Minutes + Overnight Soaking Makes 24 Michael Wignall, executive chef of The Burlington restaurant at Bolton Abbey in Yorkshire, takes his mince pies to a whole new level with the addition of a layer of marzipan.

Mince pies

Mince pies 35 Minutes + Overnight Soaking Makes 24 Michael Wignall, executive chef of The Burlington restaurant at Bolton Abbey in Yorkshire, takes his mince pies to a whole new level with the addition of a layer of marzipan.

Mutton bresola, artichokes, goat's curd, wheatgrass

Mutton bresaola, artichokes, goat's curd, wheatgrass

Michael Wignall serves up a mutton bresaola recipe, for an intense and rich flavour that is matched by the punchy wheatgrass.

Michael Wignall's roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Michael Wignall& roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.

This striking dessert recipe from Michael Wignall sings the praises of a too often overlooked British fruit - the bilberry.

Bilberry, meringue, Granny Smith sorbet and salted granola

Bilberry, Meringue, Granny Smith Sorbet and Salted Granola - Michael Wignall @ Great British Chefs

Two-Michelin Star Chef Michael Wignall Creates Passe Crassane Pear And Chocolate Recipe -- Watch Staff Canteen create this delicious recipe at http://myrecipepicks.com/28149/StaffCanteen/two-michelin-star-chef-michael-wignall-creates-passe-crassane-pear-and-chocolate-recipe/

Two-Michelin Star Chef Michael Wignall Creates Passe Crassane Pear And Chocolate Recipe Other Recipes Cooking Recipe - My Recipe Picks

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

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

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

Lamb with Creamed Kale and Roasted Pumpkin recipe by professional chef Michael Wignall (Uploaded by Gourmet Lifestyle)

Lamb with Creamed Kale and Roasted Pumpkin recipe by professional chef Michael Wignall (Uploaded by Gourmet Lifestyle)

Michael Wignall complements a stunning aerated elderflower parfait with strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Michael Wignall complements a stunning aerated elderflower parfait with Sweet Eve strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.

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