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The EagleA legendary gastropub in London, known for its significant influence on British dining, which traditionally pods broad beans. It was the subject of 'The Eagle Cookbook'.
A zero-waste interpretation of risotto that utilizes the entire broad bean, including the pods and husks, for a rustic and nutritious meal.
Risotto is an Italian rice dish prepared by cooking rice with broth until it achieves a creamy texture. The broth can be made from meat, fish, or vegetables. Common additions to risotto include butter, onion, white wine, and Parmesan cheese, with saffron historically used for both flavor and its characteristic yellow hue.
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A legendary gastropub in London, known for its significant influence on British dining, which traditionally pods broad beans. It was the subject of 'The Eagle Cookbook'.
A London-based cook and writer known for his long career in the culinary field and his practice of Ashtanga Yoga.
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