Mexican lasagna I Heart Nap Time | I Heart Nap Time - How to Crafts, Tutorials, DIY, Homemaker

Mexican lasagna

Mexican lasagna I Heart Nap Time | I Heart Nap Time - How to Crafts, Tutorials, DIY, Homemaker

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

Mackerel confit, cucumber tartare and lemon sherbet dressing

In this mackerel fillet recipe, the mackerel is cured in citrus and served with lemon sherbet dressing. Luke Holder's recipe is a brilliantly fresh take on mackerel.

Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal.

Salmon mi cuit with beetroots

Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal.

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

Barbecue sous vide chicken thighs

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

Chef Luke Holder, from Lime Wood Hotel, Cooks three Italian influenced recipes

Chef Luke Holder, from Lime Wood Hotel, Cooks three Italian influenced recipes

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprou...

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprou...

The combination of brill, farfalle and heirloom tomatoes in this recipe from Luke Holder of Lime Wood is both beautifully colourful and delicious

Brill, English peas, heirloom tomatoes, farfalle

The combination of brill, farfalle and heirloom tomatoes in this recipe from Luke Holder of Lime Wood is both beautifully colourful and delicious

Black cod is crusted with macadamia and served with salsa verde infused orzo in this gorgeous black cod recipe from Luke Holder.

Macadamia-crusted black cod fillet with orzo and salsa verde

Black cod is crusted with macadamia and served with salsa verde infused orzo in this gorgeous black cod recipe from Luke Holder.

This Alaska salmon recipe from Luke Holder is comprised of many bright flavours, from lightly cured Alaska salmon to homemade salad cream.

Salmon, new potato and salad cream

This Alaska salmon recipe from Luke Holder is comprised of many bright flavours, from lightly cured Alaska salmon to homemade salad cream.

Mackerel confit, cucumber tartare and lemon sherbet dressing. Would be good with pommes souffle?

Mackerel confit, cucumber tartare and lemon sherbet dressing

Mackerel confit, cucumber tartare and lemon sherbet dressing. Would be good with pommes souffle?

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

Salmon mi cuit with beetroots

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to make salmon.

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread - Luke Holder

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread - Luke Holder

Agnolotti pappa al pomodoro with basil - Luke Holder yum

Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil - Luke Holder yum

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly.  The vegetables are a courgette puree, artichoke…

Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast

This lamb recipe by Luke holder presents lamb three ways – loin, shoulder and belly. The vegetables are a courgette puree, artichoke…

Polenta is encased in ravioli in this lovely recipe from Luke Holder. The flavours of the artichoke and truffle are lovely with polenta, creating a tasty dish.

Polenta ravioli, artichoke and truffle

Polenta is encased in ravioli in this lovely recipe from Luke Holder. The flavours of the artichoke and truffle are lovely with polenta, creating a tasty dish.

Luke Holder's penchant for locally sourced ingredients has clearly influenced this complex yet hugely rewarding fish stew recipe.

Fish stew with fillets of hake and gurnard

Luke Holder's penchant for locally sourced ingredients has clearly influenced this complex yet hugely rewarding fish stew recipe.

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