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Evaluation: Crumbs is a pointy, clever and sprightly exploration of the West’s thriving foodstuff scene. Our region’s grub hasn't ever been better, and nor have the areas we devour it at, yet we’re on a challenge to make it a good tastier position, factor via aspect and meal by means of meal.

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If there is any excess liquid, turn up the heat and stir to boil it off. Then cook very gently without stirring, to create a crust on the bottom. ) – Stir in the beans and parsley. Turn off the heat and leave to stand for 2 minutes, then check the seasoning and serve with wedges of lemon. That’s the spirit! Chef! We get NATHAN OUTLAW to share one of the recipes that he’ll be cooking up at his sell-out Feast with a Chef event in Bristol… This fish dish comes from Nathan’s brand new book, Everyday Seafood.

Slice the fennel on a mandoline as thinly as possible and place it in a bowl. Peel, core and grate the apples, then add to the fennel with the tarragon. Toss to combine and dress the salad with half of the dressing, keeping the rest to finish the dish. – Using a sharp knife and a clean board, slice the trout as thinly as possible. Lay it out on large individual plates and drizzle with the remaining dressing. Bring to room temperature before serving. com 39 ✱ From Nathan Outlaw’s Everyday Seafood (Quadrille £20).

LANGOUSTINE WITH YUZU AND BLACK SESAME, Wilks, Bristol Chosen by George Livesey and Katherine Craughwell, Bulrush “This looks lovely, with the black sesame crisp covering the ceviche beneath. The touch of yuzu is perfect, and the main event remains the langoustine. ” 20. LEEK, PANCETTA AND BÉCHAMEL PIZZA, Flour & Ash, Bristol Chosen by Claire Thomson, author of The Five O’Clock Apron “We go to Flour & Ash for terrific pizza, charming service and super wines by the glass, but also the pile of colouring books to keep the kids busy.

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Crumbs (June 2016)


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