Head chef Tom Brown talks us through three recipes for dishes on the menu at Nathan Outlaw London based, Michelin-starred restaurant, Outlaw's at The Capital. The first is a lobster risotto with orange and basil, next is baked bass with oyster, leeks and lime and olive oil hollandaise. For dessert is a chocolate fondant tart with raspberries and pistachios. Read our interview with Tom Brown: http://bit.ly/2bx7HvR Get all of Tom's recipes: http://bit.ly/2bLvtUE | The Staff Canteen
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