Author: Elio Santos

IQF Romanesco Cauliflower florets 100g Pine nuts 100ml Lemon juice 300ml Olive oil IQF Pomegranate pearls IQF Kale Drizzle Truffle oil 1 thinly sliced garlic clove Thinly sliced fresh mint Pinch of salt In a bowl whisk the olive oil into the lemon juice a little at a time until you have a nice dressing…
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2 lb IQF English Asparagus 2 tbsp extra virgin olive oil 2 tbsp Butter 300g IQF Onion Diced 5g IQF Diced Garlic 300g IQF Celery diced 10mm 2 sprigs Thyme (stripped) 1 litre chicken or vegetable stock 200ml double cream squeeze of lemon juice In a large pan sweat down the onion, celery, garlic and…
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