Nigel Mendham presents a variant on the classic Italian panna cotta, sharing his mustard panna cotta recipe - which can be served as a starter. Beetroot and goat's cheese are great partners and are well complemented by the acidity of the mustard.
In this panna cotta, beetroot & goat cheese crumble by Chef Nigel Mendham the soothing creaminess of panna cotta infused with fruity wholegrain mustard offers a wonderful counterpoint to the vivid tastes of roasted baby beets and crumbled goat cheese.
Dukes London, is both understated and elegant. Located in the heart of London on St. James' s Place it is the perfect place to access the City. Enjoy fine British cuisine at THIRTY SIX by Nigel Mendham. http://www.slh.com/hotels/dukes-hotel-london/
Nigel Mendham brings together four different types of artichoke in this elegant beef fillet recipe. Globe, baby and Japanese artichokes are cooked in a water bath, with a Jerusalem artichoke purée recipe finishing the dish beautifully.