Tahitian vanilla custard, English strawberry spheres, sorbet, mint panna cotta and vanilla meringue – the perfect components to the perfect weekend dessert. Chef Michael Wignall of The Latymer restaurant shares his strawberry feast recipe.
Michael Wignall complements a stunning aerated elderflower parfait with strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.
Michael Wignall's stunning dessert is a flurry of complex elements, making use of liquid nitrogen, espuma guns and a vacuum container to delicately balance flavours of chocolate, olive oil, sugar snap pea and orange.
Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify