Chefs
Frank Bordoni
Frank Bordoni sees his role as not just showing us how to cook a dish, but how to learn more about the food we're cooking.
Interested in restaurants as a boy (his father was in the hotel business), Frank worked with the Roux Brothers and is now a food writer and freelance chef for celebrity parties.
A leading supporter of organic farming, he's advised food growers on how to improve their produce through changing their methods, and his love of making delicious dishes from good, healthy food is inspirational.
Frank has just opened his first restaurant, Lemoncello in Amersham.
A leading supporter of organic farming, he's advised food growers on how to improve their produce through changing their methods, and his love of making delicious dishes from good, healthy food is inspirational.
Frank has just opened his first restaurant, Lemoncello in Amersham.
- Amaretti and lemon meringue puddings
- Apple and caramel tourtes
- Apple and oat betty with lemongrass custard
- Apple fritters with blackberries and mascarpone cream
- Apple pancakes with bacon and maple syrup
- Apple pancakes with bacon and maple syrup
- Artichoke hearts with goat's cheese, pear and schnapps in a puff pastry case
- Asian beef salad with rice noodles and nam pla dressing
- Asparagus rolls with parmesan and prosciutto
- Baked eggs en cocotte - florentine-style
- Baked eggs en cocotte - Italian-style
- Baked ricotta and lavender cheesecake
- Baked sardines and broccoli
- Banana and honey flan
- Banana and ricotta pancakes
- Beef beaujolaise
- Beef fillet with fig chutney and asparagus
- Beef fillet wrapped in prosciutto with wild mushrooms
- Berry cobbler
- Black pudding cakes with rocket, mustard dressing
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