Michelin star chef Tim Allen, from The Wild Rabbit creates three recipes from his current menu. The first is a Scallops with English teardrop peas, tendrils, Morteau sausage, buttermilk and Cevenne onion honey. The second dish is a Black Pudding with curried pickled onion puree, pheasant egg yolk, green apple, nasturtium and buckler sorrel. And finally a cheesecake with British strawberries, caramelised white chocolate cannelloni and green rhubarb sorbet. This video showcases Tim’s food offering at The Wild Rabbit.
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