Recipes from Liverpool chefs

Home Food Recipes from the chefs

Paolo Cillo's Lasagnette con porcini e salsiccia

Paolo Cillo, head chef at Il Forno with a delicious recipe for Lasagnette con porcini e salsiccia Read

Hywel Griffith's Pea and asparagus risotto

Hywel Griffith: Pea and asparagus risotto, parmesan foam and wild rocket salad

Hywel Griffith, Thornton Hall Hotel head chef with a delicious risotto starter. Read

Claremont Farm Asparagus with Gazpacho, Citrus Hollandaise and Summer Cress

CLAREMONT Farm Asparagus with Gazpacho, Citrus Hollandaise and Summer Cress (serves four) Read

Eugene Bellard's Pan-fried herbed calamari Salad and Spicy crab cakes

CHEF Eugene Bellard from Schmooze Wine Bar with two recipes: Pan-fried herbed calamari salad and Spicy crab cakes. Read

Chicken Jalfrezi by the Gulshan Indian Restaurant

The Gulshan: Chicken Jalfrezi

THE Chefs from The Gulshan Restaurant with a recipe for Chicken Jalfrezi Read

Chef Marc Verite's Vanilla pannacotta with pink Champagne rhubarb

Delicious deserts by Marc Verite

MARC Verite, chef director at Warehouse Brasserie, Southport with two delicious deserts: Vanilla pannacotta with pink Champagne rhubarb and Sticky toffee pudding with caramelised bananas and butterscotch sauce Read

Rob Ryan's Sticky toffee pudding

CHEF Rob Ryan from Jalons Bridewell Restaurant with a recipe for Sticky toffee pudding Read

Carpaccio Di Tonno from the Italian Club

Maurizio Pellegrini's Carpaccio Di Tonno

THIS dish is light and fresh and ideal for a high protein, low carb diet. The tuna is uncooked and effectively eaten raw; however, this unique carpaccio method is where the marinade of olive oil and lemon cooks the fish in a sense. However, it is important to buy the freshest fish you can find. Read