Recipes, Delicious creations with Koppert Cress

Sechuan Button cured monkfish with tomato, garlic and chili granita

Kyla Bertrand

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Sechuan Button cured mackerel

Darryl Quested

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Peach, blackberry, egg shell and Sechuan Buttons

Peter Zemla

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Sechuan Button île flottante

Kevin Kindland

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Sechuan Button donuts with peaches, champagne and panna cotta

Liberty Noke

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Dark chocolate fondant

Jordan Oehoe

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Honey roasted pineapple carpaccio

Lindsay Prior

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Straw-buzz-berry

Lee Ladislav Poustevnik

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Poached rhubarb, baba, Sechuan Button

Kurtus Auty

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Carrot and Sechuan Button cake

Gary Kilminster

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Mackerel tartare and Sechuan Button

Thomas Martin

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Lobster, butternut squash and Sechuan Button textures, samphire and Hollandaise sauce

Pedro Larcher

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