Martin Wishart marries popular flavours of eastern France in this stunning chicken recipe, with Comté cheese paired with girolle mushrooms and a rich vin jaune sauce. This delicious dish showcases the benefits of cooking chicken sous vide, a method resulting in juicy, tender flesh which retains significantly more moisture and flavour.

Poached chicken with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune

Martin Wishart marries popular flavours of eastern France in this stunning chicken recipe, with Comté cheese paired with girolle mushrooms and a rich vin jaune sauce. This delicious dish showcases the benefits of cooking chicken sous vide, a method resulting in juicy, tender flesh which retains significantly more moisture and flavour.

This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries - Martin Wishart

Nougat

This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries - Martin Wishart

Nougat

Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests

Crab roulade, avocado mousse, cucumber sauce and basil mayonnaise

Martin Wishart trained under many masters of classical French cuisine before returning to his native Edinburgh, where he has earned himself a legion of loyal fans across his four restaurants.

Martin Wishart trained under many masters of classical French cuisine before returning to his native Edinburgh, where he has earned himself a legion of loyal fans across his four restaurants.

A hearty poached sous vide chicken crown recipe by chef Martin Wishart.

Poached chicken with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune

A hearty poached sous vide chicken crown recipe by chef Martin Wishart.

Live and Cooking with Martin Wishart on Facebook

Live and Cooking with Martin Wishart on Facebook

Artichokes barigoule recipe: This wonderful artichokes barigoule recipe from Martin Wishart is a delicious way to enjoy artichokes when they are in season. A popular Provençal dish, the barigoule can be made vegetarian by using vegetable stock instead of chicken stock.

Artichokes barigoule

Artichokes barigoule recipe: This wonderful artichokes barigoule recipe from Martin Wishart is a delicious way to enjoy artichokes when they are in season. A popular Provençal dish, the barigoule can be made vegetarian by using vegetable stock instead of chicken stock.

Michelin Starred Chef Martin Wishart prepares and cooks shin of Scotch beef, wild mushroom ravioli

Michelin Starred Chef Martin Wishart prepares and cooks shin of Scotch beef, wild mushroom ravioli

Scottish raspberries are known for their quality. In this raspberry recipe, they are used by award-winning chef, Martin Wishart for an elegantly simple pud

Gratin of Scottish raspberries

Scottish raspberries are known for their quality. In this raspberry recipe, they are used by award-winning chef, Martin Wishart for an elegantly simple pud

Scottish raspberries are known for their quality. In this raspberry recipe, they are used by award-winning chef, Martin Wishart for an elegantly simple pud

Gratin of Scottish raspberries

Scottish raspberries are known for their quality. In this raspberry recipe, they are used by award-winning chef, Martin Wishart for an elegantly simple pud

With delicate shades of green and white, Martin Wishart’s impressive avocado and crab starter recipe looks stunning on the plate.

Crab roulade, avocado mousse, cucumber sauce and basil mayonnaise

With delicate shades of green and white, Martin Wishart’s impressive avocado and crab starter recipe looks stunning on the plate.

This is a lovely gingerbread recipe to delight everyone, from award-winning Edinburgh-based chef Martin Wishart.

This is a lovely gingerbread recipe to delight everyone, from award-winning Edinburgh-based chef Martin Wishart.

Μπαμπάδες με ρούμι και σμέουρα από τον Martin Wishart, σεφ του βραβευμένου «Restaurant Martin Wishart» στο Εδιμβούργο

Μπαμπάδες με ρούμι και σμέουρα από τον Martin Wishart, σεφ του βραβευμένου «Restaurant Martin Wishart» στο Εδιμβούργο

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