3-Michelin star chef Jocelyn Herland creates a cooked vegetables with olives and tomatoes recipe

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Three-Michelin star chef Jocelyn Herland from restaurant Alain Ducasse at The Dorchester, Park Lane, London creates two dishes in this video, the first a raw and cooked vegetables Taggiasca with olives and tomato syrup, the second a Cookpot of British terroir vegetables and Montgomery cheddar. Part one of this three part series is here

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Written by The Chef's Circle

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