SATURDAY KITCHEN RECIPES from 12 Oct 2019
Josh Niland
Chef Josh Niland can coax deliciousness from fish eyeballs. And swim bladders. (Fun fact: They crisp up like pork rinds.) And even from fish blood, which he transforms into a delicate black pudding, “so delicious and has no aroma at all and more mellow than pig’s blood.”
Ben Tish
Salt Yard’s former chef director Ben Tish has returned to Fitzrovia with Norma; the first in a potential series of standalone restaurant openings he will oversee in his new role with The Stafford London hotel
