"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."
"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.
