Young National Chef of the Year judge, Chantelle Nicholson took over our Instagram channel to talk about her work with Quorn. Here’s a little explanation of why and how she uses this ingredient. You can find out more about the Quorn Challenge which the young chefs have been working on in lockdown. | The Craft Guild of Chefs
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Young National Chef of the Year judge, Chantelle Nicholson took o…
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Check out award-winning chef Chantelle Nicholson answering your cooking questions! 👩‍🍳👩‍🍳 Watch the Q&A to find out everything from preparing the perfect potatoes, to making the greatest gravy, to the best batch-cooking meals! | Vitality UK
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FacebookVitality UK
1K views | We'll be hosting a Live & Cooking masterclass with our Great British Chefs Chantelle Nicholson, Monday at 7pm. You'll be able to watch Chantelle make an amazing coconut mousse with roasted pineapple. Ask a question and you could be in with a chance of winning a £50 Ocado voucher. | Vitality UK | Facebook
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1K views | We'll be hosting a Live & Cooking masterclass with our Gre…
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2.6K views · 24 reactions | Chantelle Nicholson creates incredible plates of food at her London restaurant Tredwells, with a particular affinity for plant-based dishes. Tune into episode three of our Signature Series now (exclusive to Great British Chefs Club Silver and Gold members) to watch Chantelle cook her delicious spiced roast cauliflower with toasted sesame dressing and green chilli chutney! https://www.greatbritishchefs.com/signature-series-video | Great British Chefs | Facebook
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FacebookGreat British Chefs
A day in the life of a professional chef
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goodhousekeeping.com
Got some leftover vegetables at the end of the week? 🥔🥕🧅 Chef Chantelle Nicholson demonstrates how to make some quick and easy crispy fritters using ingredients you might otherwise have thrown away. #FoodWasteActionWeek For the fritters: 1 medium carrot 1 medium potato 1 small onion, peeled 1 medium egg 1 tbsp self-raising flour salt 1 tbsp vegetable oil For the pea salsa: 150g frozen peas, defrosted 1 tbsp olive oil pinch of chilli flakes 1/4 tsp smoked paprika To serve: 2 tbsp créme fraíche
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