Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Frozen Fennel Shavings – by Sat Bains

11 September 2006
Frozen Fennel Shavings – by Sat Bains
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This inventive but effective technique could be adapted to other vegetables such as celery, celeriac, carrots or beetroot. Pare the outer fibres from a fennel bulb. Shave the fennel into wafer-thin strips with a Japanese mandolin. Squeeze lemon juice and a little caster sugar over them. Add some scrapings from a vanilla pod. Mix well. Put the fennel in the deep freeze. When it defrosts, the texture softens and absorbs the flavours. Keep chilled. Sat Bains combines the fennel as a topping with a [lemon grass panna cotta. It would also work, using a reduced amount of sugar, with grilled oily or pickled fish. Photo © Sam Bailey
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