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.
- Curried dudhi with courgette and coconut
- Curried lamb with spiced spinach and potatoes
- Date and banana loaf with almond and lavender milk
- Deep fried polenta cakes with rocket and Gorgonzola served with tomato salsa
- Dep fried fennel chips with 'bagna cauda' (anchovy dip)
- Dijon lamb with herb lentils and greens
- Double chocolate granita with peppermint liqueur
- Dover sole stuffed with mushrooms, tomatoes and thyme
- Dried fruit and grapefruit smoothie
- Duck breast with braised red cabbage and root vegetables
- Easy vegetable burgers
- Endive salad with mustard vinaigrette
- Faggots with rumbledethumps
- Fennel and tomato lasagne
- Feta, olive and tomato puff pizza
- Fig and honey tart with mascarpone
- Florentine gateau
- Focaccia
- Forced rhubarb fool with orange and ginger biscotti
- French toast peach Melba
Displaying 61-80 of 232 recipes
