Chef Stuart Gillies presents two lentil-based dishes: spiced puy lentils with cod fillet and garlic butter crisps with North African influences, and Italian-style braised lentils paired with tagliatelle pasta and toasted brioche crumbs. Both recipes showcase Gillies' approach to cooking with different lentil varieties, which he credits as versatile ingredients that complement fish, meat, and vegetables.
Otto Beta
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Chef Stuart Gillies presents two lentil-based dishes: spiced puy lentils with cod fillet and garlic butter crisps with North African influences, and Italian-style braised lentils paired with tagliatelle pasta and toasted brioche crumbs. Both recipes showcase Gillies' approach to cooking with different lentil varieties, which he credits as versatile ingredients that complement fish, meat, and vegetables.