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Michelin star chef Richard Phillips, creates three dishes from his award winning Michelin starter recipe at Thackerays in Kent, using products from the Brakes group. His first dish is a Pan fried diver-caught scallops Shallot Bavarois, Charred Cipollini Onions, Pickled Girolle Mushrooms, Fermented Garlic, Langoustine and Lemon Grass Bisque Followed by a ’28 day hung’…
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This summer spaghetti is a must try π #spaghetti #zucchinirecipe #shorts
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Looks so delicious