John Gregory-Smith Chorizo, Egg and Crispy Kale Brunch Rolls with Rose Harissa on Sunday Brunch. The ingredients are: 100g kale leaves, stalks removed,
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Simon Rimmer served up a delicious polenta and ricotta cheese pudding on Sunday Brunch. The ingredients are: 60g polenta, 250ml buttermilk, 3 egg
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Matt Tebbutt served up tasty Korean seafood broth with prawns, mussels, scallops and nori seaweed on Saturday Kitchen. The ingredients are: 2 tbsp
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