Two Michelin starred chef Michael Wignall loin and rack of Lakeland hare with parsley sponge recipe

Michael Wignall takes us through one of his current dishes from the Latymer restaurant at Pennyhill Park in Surrey, in a step by step guide of how to cook at the highest Michelin star level. Michael was awarded two Michelin stars last year.

His technical dish of Loin and best end of Lakeland hare, parsley cream and sponge and sauce poivarde, combines classic and modern skills

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