Asparagus soup with wild mushrooms, poached egg and lardo

Celebrate Spring the Odette’s way, making the most of the freshest, well-sourced ingredients and adapting to the seasons. This colourful starter maximises the delicacy of new-season asparagus and embraces the spirit of Easter with its poached egg adornment. Burford Brown…

Categories: Eats

Lobster risotto

A luxurious but effortless recipe from My Primrose Hill Kitchen that is sure to impress your Valentine on 14 February. Add sparkle with one of our special wine pairings from the staff at Nicolas. Serves 2. Ingredients 1 lobster, thawed if…

Categories: Eats