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.
- Mum's steak and kidney pie
- Mushroom consommé
- Mushroom tortes
- Newcastle pudding
- Octopus, olive and tomato calzone
- Octopus, olive and tomato calzone
- Old English gooseberry fool
- Omelette arnold bennett
- Open lasagne of shrimp and rocket
- Pappa al pomodoro (thick tomato soup)
- Pea shoot, cucumber, melon and mint salad
- Peach gratin
- Pear and goat's cheese galette
- Penne with halloumi cheese, roasted plum tomatoes and green onion oil
- Plum syllabub trifle
- Poached salmon with a warm pea shoot and cucumber salad
- Polpettone with lemon and basil polenta and greens
- Pomegranate, pear and pecorino salad
- Porcini risotto
- Pork chops with artichoke, broad bean and spinach salad
Displaying 121-140 of 232 recipes
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