16 March 2022

Hugh Johnson shoots for the Observer Food Monthly

Hugh was delighted to be asked to shoot a series of recipes by River Cafe head chef Joe Trivelli for a wonderful Easter feast. Food styling by Rosie Mackean.

Dishes include: 

1. A salad of smoked haddock, samphire, green olives and sun-dried tomatoes soaked in olive oil.

2. Shaved asparagus with eggy carbonara pasta.

3. Steaming mussels & tomatoes served on friselle bread to soak up the juices.

4. Slow-cooked pork with stuffed artichoke hearts.

5. Slow-cooked roast lamb casserole, capers with potatoes.

6. Roast slow-cooked crispy lamb.