Venison bBolognese Fritters with Parmesan

Venison bolognese fritters with Parmesan

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

"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

"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

"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

"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

"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

"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

"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

"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

"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

"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

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

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.

"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

"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

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.

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.

Bistro Union  40 Abbeville Road, SW4 9NG  Chef: Adam Byatt (Trinity)

Bistro Union

This self-styled ‘quintessentially British bistro’ succeeds on so many levels. The staff are chummy and welcoming; the room looks rustic and quirky,

This delightful clementine muffin recipe is a firm favourite in the Byatt home, baked for Christmas day by Mrs Byatt. The mix can be made in advance of the big day to save time

If you’re making the dry mix in advance, leave the zesting until the day of serving.

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

Steamed trout with vegetables poached in white wine

Chef Adam Byatt shares a beautiful trout recipe poached in white wine with dill, star anise and coriander seeds.

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

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

An Interview With Chef Adam Byatt http://uk.glam.com/an-interview-with-chef-adam-byatt/

An Interview With Chef Adam Byatt http://uk.glam.com/an-interview-with-chef-adam-byatt/

Chef Adam Byatt from Trinity, with this White Sculptural tray, demonstrates that you don't need much to display elegance and sophistication at your table.    http://www.bodosperlein.com/whitesculptural  #tablewaredesign #Trinity #desert #AdamByatt #foodie

Chef Adam Byatt from Trinity, with this White Sculptural tray, demonstrates that you don't need much to display elegance and sophistication at your table. http://www.bodosperlein.com/whitesculptural #tablewaredesign #Trinity #desert #AdamByatt #foodie

5 delicious, healthy mid-week recipes anyone can follow

Healthy Dinner Recipes - 5 Mid-Week Suppers

Salad of Citrus-Cured Salmon with English Peas Serves: head chef at Trinity, Adam Byatt, offers up a refreshing salad, perfect for those of us not quite recovered from the festive period's culinary indulgences.

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