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