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Ever wondered what’s on the menu at the royal residences? Chefs at Highgrove,
LEISURE
Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19
Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea
From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star
Satisfying dishes are made all the more flavourful with the warmth of rich sauces and spices
IN THE SCOTTISH ARCHIPELAGO, FARM FLAVOURS AND SEAFOOD SPECIALITIES ABOUND
