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Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf

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Meat Fruit from Dinner by Heston Blumenthal in London. and this is the best savoury thing i have ever ever ever eaten

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Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

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Looks like a garden, eh? Actually it's a complete eatable salad by Heston Blumenthal! From "Heston Blumenthal at home"

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Dinner by Heston Blumenthal, Melbourne, Australia

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Heston Blumenthal's roast chicken

Heston Blumenthal's roast chicken | This recipe is a firm family favourite. The roast chicken is made extra juicy by brining the chicken before roasting it, then cooking it for a long time at a gentle temperature. Brining is a fantastic technique for keeping moisture in food and it is incredibly simple to do. It involves a little forethought but minimum effort and it will guarantee a juicy and succulent bird every time.

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