Tom Kitchin’s book From Nature to Plate is full of inspired twists on classic dishes, like his hibiscus panna cotta, pictured
Tom Kitchin is Scotland's youngest Michelin starred chef and probably best known for his cooking on The Great British Menu. In his first book, From Nature to Plate, Tom has captured the essence of seasonal cooking, using local ingredients to turn out world class dishes.
He trained with some of the best French chefs in the world: Pierre Koffman, Guy Savoy, Alain Ducasse and the book is full of modern, upmarket takes on classic dishes.
These are restaurant style dishes for cooking at home, so bear in mind some of them are quite lengthy with multiple processes involved, but if the mouth-watering photos are anything to go by then they are well worth the bother.
To view Tom’s inviting recipe for Hibiscus pannacotta with floating islands and strawberries click here.
From Nature to Plate by Tom Kitchin published by Weidenfeld & Nicolson