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CHEFS FAVOURITE RECIPES SKIN
CHEFS FAVOURITE RECIPES PLUS

A handful of micro coriander cress – optional, for garnishing.

8 boneless, skinless, free-range chicken thighs - cut into 2.5cm (1 inch) pieces.

This recipe is extracted for the Petersham Nurseries Book by the Boglione family (£65), out now.

Combine the olive oil, vinegar and chilli and pour over the vegetables.

In a large bowl, mix together the charred vegetables with the remaining fresh radicchio leaves and the pickled pumpkin.

Roast the Romanesco, fennel and half of the radicchio leaves in a baking tray with a little olive oil, salt and pepper for about 15 minutes, or until tender and slightly charred.

Cover and leave to cool to room temperature.

Place the pumpkin in a small bowl and pour over the pickling liquid.

In a small pan, combine the vinegar, water and sugar and bring to the boil.

10 fennel tops and 25 leaves pennywort, to garnish.

1 head of radicchio, leaves separated (we like to use a mixture of varieties).

1 head of romanesco broccoli, cut into florets.

CHEFS FAVOURITE RECIPES SKIN

¼ pumpkin of your choice (about 200g), skin on, finely shaved on a mandoline.

Beat in the remaining butter and season to taste.

Halfway through adding the stock, add the artichokes and then the Parmesan a handful at a timeContinue adding the stock by the ladleful until the rice is al dente.

Next, begin to add the stock, a ladleful at a time, stirring constantly. Add the wine and cook for a further 5–10 minutes.

Add the rice and cook gently for 5 minutes.

In a large, heavy-based pan, cook the shallots and celery with the olive oil and half the butter over a low– medium heat until very soft, being careful not to allow them to colour.

Slice the artichoke hearts as thinly as you can. Rub with the lemon while you prepare the rest.

Use a paring knife to trim and peel the stalk and the base of the artichoke until you are left with the heart. Slice off the top of the artichoke using a serrated knife and then use a small spoon to scoop out the hairy choke.Remove the outer leaves until you see the tender pale leaves underneath.

CHEFS FAVOURITE RECIPES PLUS

150g parmesan, plus extra to serve salt and black pepper.1.5 litres white chicken or vegetable stock (hot).2 tablespoons olive oil 130g unsalted butter 500g carnaroli rice.50g shallots, finely chopped 50g celery, finely chopped.1 tema artichoke per person 1 lemon, cut into quarters.