BARNYARD SAUSAGE ROLL
Whip the mince together in the kitchen aid to emulsify the fat and the protein. Sweat the onions in the butter with the salt for 15 mins until softened, then...
https://www.chefspencil.com
All posts by Joseph Woodland
Joseph trained for three years at The Square, rising from commis to chef de partie, before moving to Launceston Place where he worked under current Dabbous head chef Ross Gibbens.
