Chefs
Paul Heathcote
Top chef, restaurant-owner and food consultant, Paul Heathcote trained for 12 years with Raymond Blanc at Le Manoir Aux Quat' Saison.
Paul is a Michelin-starred chef-proprietor who has grown into a successful catering entrepreneur. A champion of British regional cuisine, Heathcote has built up a diverse empire in the north-west of England. Ha has also set up a thriving outside catering arm and a cookery school in Manchester. You can catch this bright chef guesting on Market Kitchen.
Books
Rhubarb and Black Pudding
, Fourth Estate, 1998
Heathcotes at Home
, Capsica, 2005
Books
Rhubarb and Black Pudding
, Fourth Estate, 1998
Heathcotes at Home
, Capsica, 2005
- Mulled apple tart with rosemary ice cream
- Mushroom duxelle tartlet with poached eggs and hollandaise sauce
- Mussels in cider and chives with frites
- Mussels with raisin beer and spring onions
- Mustard butter
- New potato and chicken salad with coconut dressing
- Pan-fried salmon and poached egg with watercress dressing
- Passion fruit syllabub
- Queen's pudding
- Rabbit wrapped in serrano ham
- Raspberry and lemon posset
- Roast chump of lamb with creamed polenta, peas, broad beans and mint salsa
- Roast duck breast with apple and rosemary compote
- Roast pork belly with buttered cabbage and braised beetroot
- Sage butter roast turkey
- Scouse stew
- Seared fillet of beef with new potato and soft boiled egg salad
- Smoked trout with new potatoes, avocado and egg with sour cream and chives
- Smooth chicken liver parfait
- Spiced chocolate pudding with chantilly cream
Displaying 21-40 of 48 recipes
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