© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 20 - Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille

October 20, 2014

I really can’t believe that this is column number 20 already! I am truly enjoying sharing my recipes each week.

 

As this is number 20, I decided to share something extra special. My Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille is currently on the menu at Restaurant Mark Greenaway and it is fast becoming a firm favourite.

 

Find my full recipe here.

 

 

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