Here’s another skrei-umptious recipe: cod with wild garlic miso and barbecued asparagus, compliments of Chef Robin Gill of The Dairy in Clapham via the Great British Chefs website. With the wild garlic and the asparagus, it makes a great dish for the mid spring feasting.
I learned how to make this dish at an asparagus masterclass hosted by Great British Chefs at Le Cordon Bleu London with Chef Gill at the helm demonstrating how to prepare it and Cordon Bleu’s Master Chef Anthony Boyd offering hands on instruction as well. Continue reading













































