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Venison bolognese fritters with Parmesan

A delicious canapé or snack, these bite-sized bolognese fritters from chef Adam Byatt use venison mince for a rich, gamey flavour. The bolognese mixture can be made ahead and shaped and fried on the day before being coated in a fluffy Parmesan covering.

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Turkey-stuffed tomatoes

Venison bolognese fritters with Parmesan

An unusual venison recipe from London chef Adam Byatt, these bolognese fritters make a deliciously hearty canapé or snack.

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Steamed trout with vegetables poached in white wine

Steamed trout with vegetables poached in white wine recipe. Chef Adam Byatt shares a beautiful trout dish that immortalises childhood fishing trips with his dad.

Interior Bistro Union in Clapham. Bistro Union is the second restaurant from executive chef Adam Byatt, also the man behind the menu at Trinity in Clapham Old Town. Picture © M Franke LR

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Trinity Restaurant– great food, great wine, accessible prices. Possibly the best priced tasting menu in town. Chef Adam Byatt and his team make many d...

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net

Cranberry Blondies

"I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury." Chef Adam Byatt reviews MAC Knives from www.chefs.net