This is one of those pending posts I’ve had on the back burner a long time.
We had a cooking demo at work from the executive chef of Spencer’s, Chris Haworth.
I have the recipes somewhere and will post them as soon as I find them, but what he cooked was a poached eggs and asparagus dish as well as a peas, risotto and cheese dish. He also demonstrated how to poach an egg, most skillfully. And brought along fiddleheads!
Here are the images.