‘There are many elements to this dessert but, if you’re not feeling ambitious, you could serve them in any combination,’ says Michael.
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Chris2016-08-02T08:52:48+00:00Salmon with confit lemon, caramel croutons and rocketChris2016-08-02T08:52:48+00:00
'I love this dish,' says James Tanner of the Barbican Kitchen. 'The warm salmon, crisp, sweet croutons and tangy lemon work so well together.'