The perfect dish to serve for a weekend lunch with friends, this hearty chicken recipe by Francesco Mazzei, Chef Patron of Islington trattoria Radici, is inspired by his Southern-Italian heritage.
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A warming autumnal dish of roast duck served with lavender honey, created by The Petersham Restaurant’s award-winning head chef, Adebola Adeshina. Served with crushed Jerusalem artichokes, roast garlic, choy sum, greengage & red wine sauce. (Serves 2) For the duck: 2 fillets of duck breast, with skin 2 tbsp. honey 5g lavender, dried 200g choy sum 1 head of garlic, sliced 500gr Jerusalem artichokes Juice from 1/2 a lemon 1 tsp….
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