This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
With its stunning garnish of edible flowers you would be forgiven for thinking this ice cream recipe from Roberto Petza is a delicious dessert, but the delicate leaves hide a savoury onion ice cream, served with salty shards of dried ham and slices of home-smoked swordfish. This elegant starter requires a few pieces of cheffy equipment, but each component of the dish can be prepared in advance making it an excellent option for an impressive dinner party menu.
Get in touch