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Recipe

Recipe Thai Edge

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Thai Edge, Pichetchai Kratklang

Choo Chee Goong and Coconut Rice
Based on the edge of the vibrant Millennium Square, Thai Edge is a popular Thai restaurant that serves up quality cuisine in a setting that mixes contemporary design with classic touches. Here, head chef Pichetchai Kratklang shares his recipe for king prawn in choo chee curry sauce with coconut rice.

INGREDIENTS
Serves two
For the curry
4 king prawns
1 tbsp red curry paste
6 tbsp coconut milk
2 fresh kiffir lime leaves
1 tsp palm sugar
1/2 tsp fish sauce







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Recipe Moorish, Kada Bendaha

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Tagine of chicken and plives with preserved lemons

INGREDIENTS
Serves five

1.5kg whole chicken
1 tsp salt
1 tsp ground black pepper
125g stoned green olives
1.5 preserved lemons cut into strips
50g butter
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tsp ground ginger
1 tsp ground cumin (optional)
1 tsp turmeric (optional)
1 tsp cinnamon (or 3 cinnamon sticks)
Pinch of saffron threads
500ml water
3 tbsp fresh coriander, chopped
3 tbsp fresh flat-leaf parsley, chopped


















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Recipe Box Pizza, James Sturdy

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

James Sturdy is the founder of Box Pizza. With a passion for pizza and five years experience of cooking traditional Italian cuisine in restaurants in and around Leeds. Box Pizza was established by James Sturdy along with Michelin-starred chef Henry Vigar, in 2005. The emphasis is on traditional-style pizza with a different twist. Here he shares the recipe for one of their most popular dishes - a light and refreshing pizza for warm, summery evenings.

Roasted vegetable pizza with pesto

INGREDIENTS
Serves 2

For the dough
360g Italian ‘00’ flour
10g fresh yeast (most supermarket bakeries will…


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Recipe Michael House, Brasserie Blanc

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Michael House has been with Brasserie Blanc for over seven years, working at the group’s restaurants in both Oxford and Birmingham, before coming up to Leeds to work as the head chef of very own Brasserie Blanc when it opened a little over a year ago. Here, he creates for us, in his words, “a really simple to prepare tasty spring lamb dish.”

Roast rack of Yorkshire lamb with marjoram and pea puree and sauté potatoes

INGREDIENTS
Serves four
Four middle cut lamb racks (three to four bone racks are ideal)

For the pea and marjoram puree



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Recipe Radisson SAS Carl Walker

Baked Rhubarb Cheesecake

As the Radisson SAS’s resident pastry chef, Carl Walker specialises in making fresh desserts, biscuits and breads for the Lounge restaurant beneath the city centre hotel. His job also involves creating the monthly dessert menu, with an emphasis on freshly prepared, local and seasonal produce. Carl is a real Loiner. He grew up in Leeds and learned his trade at Thomas Danby College. This cheesecake is part of his is ‘Celebration of Yorkshire Rhubarb’ platter, which also includes poached rhubarb, rhubard jelly, rhubarb milkshake, rhubarb leather and rhubarb mousse in a chocolate cylinder.
Radisson SAS, 1 The Light, The…

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Recipe Bar 166 & Bistro

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Andrew Lawson started working at Bar 166 and Bistro in Horsforth in early 2005 as a sous chef, progressing to head chef two years later. His training has taken him to such fine restaurants as the Devonshire Arms and the Angel Inn at Hetton. Andrew is committed to sourcing fresh British ingredients as locally as possible for use in his seasonally-changing menus.

Roast cod with sauté potatoes, chorizo green beans and baby onions in tarragon sauce

Ingredients
Serves four
4 cod fillets of 6-7 oz, salted to remove excess water
100g chorizo, diced
200g green beans,…



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Recipe Sam's Chop House

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Anthony Hackett is the Victorian Chop House Company’s (the company behind Leeds’ Sam’s Chop House) youngest senior sous chef. He began his training at the age of 14, and started his life within Mr Thomas’ Chop House as a commis chef when he was 16. In 2006, he was runner-up for both the Level 2 skills challenge for the North of England and the whole of the UK. Anthony is now the sous chef at Sam’s Chophouse.

Confit of Duck Leg
Serves four

Cure
12g salt Malden
3g black cracked peppercorns
1g thyme
4-5g Garlic



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Recipe Toast

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Gareth Skyes lives in Leeds city centre and has been working in kitchens around Leeds for over 12 years. Gareth joined the team at Toast as head chef in September when it opened. Gareth’s favourite food is Coq au Vin, and you may well bump into him eating out at Kendell’s Bistro.

Champagne Oysters
Serves 2
6 oysters
1 small shallot
70g unsalted butter
10g fresh tarragon
1 garlic clove
175ml pink Champagne
10ml whipping cream

Method
Open the oysters using a butter knife and remove the oysters from their shells…








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Recipe Living Room

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

Paul Holmes is the head chef at The Living Room on Greek Street, where he has worked since 2005. He lives in Horsforth with his fiance Emma. Paul has been working in kitchens around the UK since he was 16 years old and cooking is his passion. Paul’s personal favourite food to eat is a Sunday roast dinner.

Rabbit legs braised in Yorkshire ale, pearl barley and pancetta wrapped rabbit fillet
Serves 4
2 whole rabbits
500ml bottle of Black Sheep ale
4 slices pancetta
120g pearl barley
50g plain flour
1 onion,…






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Recipe La Vina

Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home

La Vina - based on the city’s vibrant Greek Street - is run by a small team, who aim to serve up authentic rustic Spanish cuisine in a friendly, warm atmosphere. Head chef Jesus Raigon started at La Vina over three years ago. Taking over the kitchen in August he says he wants to show Leeds some real Spanish food - he has a passion for quality meats and cheeses, importing many of them directly from Spain. But Spanish food isn’t just about tapas, so their second chef Greg Roslon has chosen this monkfish main course as a healthy start…

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