A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

Lemon and passion fruit tart

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

A classic quiche recipe, this smoked salmon and leek quiche from chef Steven Doherty is easy to make and perfect for a picnic or summer lunch.

Smoked salmon and leek quiche

A classic quiche recipe, this smoked salmon and leek quiche from chef Steven Doherty is easy to make and perfect for a picnic or summer lunch.

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

Lemon and passion fruit tart

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

How to make fruit scones - with Meadowland and Steven Doherty

How to make fruit scones - with Meadowland and Steven Doherty

Owned by famed Long Island inventor and entrepreneur extraordinaire, Joy Mangano of the Home Shopping Network, and classically trained, Swiss restaurateur Philipp Seipelt, Porto Vivo is set to impress the Long Island dining scene. Executive Chef Steven Lecchi - who after many years of cooking in some of Tuscany’s top restaurants - has created an imaginative menu along with consulting chef John Doherty from NYC Waldorf Astoria

Owned by famed Long Island inventor and entrepreneur extraordinaire, Joy Mangano of the Home Shopping Network, and classically trained, Swiss restaurateur Philipp Seipelt, Porto Vivo is set to impress the Long Island dining scene. Executive Chef Steven Lecchi - who after many years of cooking in some of Tuscany’s top restaurants - has created an imaginative menu along with consulting chef John Doherty from NYC Waldorf Astoria

Steven Doherty's pea and ham soup recipe might take a while to prepare, but the time is a worthy investment in creating the finished flavour of the soup. This fantastic soup recipe is British comfort food at its finest.

Pea and ham soup

Steven Doherty's pea and ham soup recipe might take a while to prepare, but the time is a worthy investment in creating the finished flavour of the soup. This fantastic soup recipe is British comfort food at its finest.

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

Caesar Salad with Smoked Chicken recipe - From Lakeland Recipe by Steven Doherty, Head Chef at our First Floor Café in Windermere.

Caesar Salad with Smoked Chicken recipe - From Lakeland Recipe by Steven Doherty, Head Chef at our First Floor Café in Windermere.

Hotel group teams up with top chef to launch culinary academy http://www.cumbriacrack.com/wp-content/uploads/2017/03/Steven-Doherty-working-with-English-Lakes-Hotels-on-the-Culinary-Academy.jpg A leading hotel group is serving up a new recipe to inspire young people to forge a career in the hospitality sector. English Lakes Hotels Resorts & Venues is working in partnership    http://www.cumbriacrack.com/2017/03/27/hotel-group-teams-top-chef-launch-culinary-academy/

Hotel group teams up with top chef to launch culinary academy http://www.cumbriacrack.com/wp-content/uploads/2017/03/Steven-Doherty-working-with-English-Lakes-Hotels-on-the-Culinary-Academy.jpg A leading hotel group is serving up a new recipe to inspire young people to forge a career in the hospitality sector. English Lakes Hotels Resorts & Venues is working in partnership http://www.cumbriacrack.com/2017/03/27/hotel-group-teams-top-chef-launch-culinary-academy/

Mini Chocolate Fondant recipe - From Lakeland Recipe by Steven Doherty, Head Chef at our Lakeland First Floor Café in Windermere UK

Mini Chocolate Fondant recipe - From Lakeland Recipe by Steven Doherty, Head Chef at our Lakeland First Floor Café in Windermere UK

Judge Steven Doherty from First Floor Cafe in Windermere

Judge Steven Doherty from First Floor Cafe in Windermere

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