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
1:06
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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
The Craft Guild of Chefs. . 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.
5.9K viewsSep 25, 2020
Chantelle Nicholson Recipes
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Slow-Cooked Sous Vide Portobello Mushroom Recipe
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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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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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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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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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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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Rorie Weisberg, INHC on Instagram: "You’re going to want to sit down and stop scrolling for this one!! Here’s your comprehensive guide to baking the healthiest, lightest, and easiest gluten free sourdough rolls. All you need, on top of regular baking equipment, is a kitchen scale for accuracy and gluten free rice starter. I got mine from @better_bakes_by_devoiri For the dough: 250 grams rice flour starter 475 grams water 1 Tbsp apple cider vinegar 1/4 cup raw honey @backinthehay 1/3 cup oil 2 eg
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Rorie Weisberg, INHC on Instagram: "You’re going to want to sit down and stop scrolling for this one!! Here’s your comprehensive guide to baking the healthiest, lightest, and easiest gluten free sourdough rolls. All you need, on top of regular baking equipment, is a kitchen scale for accuracy and gluten free rice starter. I got mine from @better_bakes_by_devoiri For the dough: 250 grams rice flour starter 475 grams water 1 Tbsp apple cider vinegar 1/4 cup raw honey @backinthehay 1/3 cup oil 2 eg
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Kelly’s Cause on Instagram: "Ever thought about taking a leap of faith like moving to another country for your dream job? 🌍✨ In our latest episode of Beyond the Pass, we dive into the journey of a chef who did just that - the multi-award-winning chef, restaurateur, and all-around force for a more conscious way of dining, Chantelle Nicholson (@chef_chantelle ). From navigating bullies and the invaluable lessons learned along the way, tune in to hear us chat conscious cooking, circular kitchens,
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Kelly’s Cause on Instagram: "Ever thought about taking a leap of faith like moving to another country for your dream job? 🌍✨ In our latest episode of Beyond the Pass, we dive into the journey of a chef who did just that - the multi-award-winning chef, restaurateur, and all-around force for a more conscious way of dining, Chantelle Nicholson (@chef_chantelle ). From navigating bullies and the invaluable lessons learned along the way, tune in to hear us chat conscious cooking, circular kitchens,
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Chantelle Nicholson on Instagram: "This little girl grew up in New Zealand, surrounded by nature, curiosity, and the simple joy of sharing food with others. 🌿 If I could tell her one thing, it would be this: ✨ Embrace naivety and what you don’t know, it will lead you to places where you will get to learn, develop and grow. Also, there will be many moments when you feel like you may not belong, when your voice and actions feel too quiet, when it seems like the little steps are never enough. But
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Chantelle Nicholson on Instagram: "This little girl grew up in New Zealand, surrounded by nature, curiosity, and the simple joy of sharing food with others. 🌿 If I could tell her one thing, it would be this: ✨ Embrace naivety and what you don’t know, it will lead you to places where you will get to learn, develop and grow. Also, there will be many moments when you feel like you may not belong, when your voice and actions feel too quiet, when it seems like the little steps are never enough. But
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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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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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