Josh Katz served up merguez patty melt with confit shallots on Sunday Brunch. The ingredients are: 600g merguez sausages, 100g butter, unsalted, 8
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Simon Rimmer served up aubergine hummus with crudites on Sunday Brunch. The ingredients are: 4 aubergines, 450g tinned chickpeas washed, 200g labneh, 2
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Raymond Blanc served up a tasty chicory, walnuts and pears salad with Roquefort dressing on Saturday Kitchen. The ingredients are: 8 chicory, quartered
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