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Chef Adam Reid, from The French by Simon Rogan at the Midland hotel, Manchester creates three dishes from his current menu.

To start Adam creates ox in coal oil, pumpkin seed, kohlrabi and sun flower shoots, followed by English rose veal, turnips, dripping potatoes and hen of the woods, which is finished with a dessert of Lancashire coals with liquorice, milk and fennel.

This is part of our Heroes of the Hotplate series, you can read the full articles here http://www.thestaffcanteen.com/features/heroes-of-the-hotplate/

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