Richard Neat creates three recipes from his return to Pied à Terre

Richard Neat creates three recipes from his return to Pied à Terre, the first is deep fried oysters with red wine sauce and olive oil hollandaise, the second is scallops wrapped in prosciutto served with Vichyssoise sauce and lastly is saddle and offal of rabbit with broad bean puree. Watch as Richard talks us through all of the dishes that he is showcasing during his week-long residency at Pied a terre. Watch the world’s best chefs for free today. Network, add and share images, recipes, jobs and so muc