Chefs
Martin Blunos
Martin Blunos, a blond haired, walrus-moustached Baltic giant of a man, has held onto two Michelin stars for more than fifteen years.
Born to Latvian parents in Britain, Martin grew up in Somerset. His Latvian heritage has influenced Martin's cooking, and his first restaurant Lettonie in Bristol is a testament to this.
A television career has followed and Martin makes regular appearances on UKTV Food programmes such as Market Kitchen. He also made his own series Tasting Times with Martin Blunos.
Martin demonstrates his cooking at media events and food fares, and was chosen to cook for The Queen in her Jubilee year.
A television career has followed and Martin makes regular appearances on UKTV Food programmes such as Market Kitchen. He also made his own series Tasting Times with Martin Blunos.
Martin demonstrates his cooking at media events and food fares, and was chosen to cook for The Queen in her Jubilee year.
- Salmon 'mash' with fried eggs
- Salmon steak with smoked salmon cream sauce
- Salsify and walnuts
- Satsuma and cranberry jelly with clove ice cream
- Scallop chowder
- Scallops in ginger butter with carrot and leek
- Scone and marmalade butter pudding
- Scrambled eggs with caviar and blinis
- Seared fillets of pilchards with potato pancakes and soured cream and mustard dressing
- Seared gilthead bream fillet with mint and creamed savoy cabbage
- Seared salmon with buttered cucumber spaghetti and capers
- Seared salmon with olives and basil
- Seared venison with blackberry sauce
- Siberian pelmeni
- Slow cooked belly of pork with wild garlic shoots and chilli
- Slow-cooked duck with gooseberry puree
- Slow-cooked venison casserole with potato topping
- Smalk maizites (Latvian honey and poppy seed buns)
- Spatzle (Swiss-style pasta)
- Spiced pears in red wine syrup
Displaying 121-140 of 164 recipes
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