Recipes – 4 Cols

COD WITH SAFFRON RISOTTOBy Chef John

SWEETBREAD SALADBy Chef John

CHINESE-JEWISH CHICKEN SALADBy Chef John

STEAMED CAULIFLOWER WITH MUSTARD VINAIGRETTEBy Chef John

SWORDFISH WITH PRESERVED LEMON AND CAPERSBy Chef John

STONE FRUIT SALADBy Chef John

BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNELBy Chef John

BUCATINI, PEAS AND PROSCIUTTOBy Chef John

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