Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill applauds the simplicity of beautifully fresh, raw food

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill applauds the simplicity of beautifully fresh, raw food

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

Robin Gill applauds the simplicity of beautifully fresh, raw food

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Norwegian cod with wild garlic miso and barbecued asparagus

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

Smoked salmon, nori and mooli canapés

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

This cured and smoked salmon recipe from chef Robin Gill is beautifully presented with a luxurious oyster mayonnaise and quick pickled fennel.

Cured and smoked Norwegian salmon with oyster emulsion and pickled fennel

This cured and smoked salmon recipe from chef Robin Gill is beautifully presented with a luxurious oyster mayonnaise and quick pickled fennel.

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

Smoked salmon, nori and mooli canapés

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

Star anise sugar, creamy panna cotta and a delicious clementine curd combine to create this decadent dessert from The Dairy chef Robin Gill

Star anise sugar, creamy panna cotta and a delicious clementine curd combine to create this decadent dessert from The Dairy chef Robin Gill

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Robin Gill takes a visceral approach to cooking game

A wonderful Christmas canape recipe from Robin Gill, with creamy brie, earthy truffle and crisp Jerusalem artichokes. This delicious truffle recipe makes the perfect elegant party snack.

Jerusalem artichoke, truffled brie and honey

A wonderful Christmas canape recipe from Robin Gill, with creamy brie, earthy truffle and crisp Jerusalem artichokes. This delicious truffle recipe makes the perfect elegant party snack.

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