Grilled fennel with goat’s curd, honey and hazelnut picada from Grill Smoke BBQ (page 94) by Ben Tish

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb chops with smoky aubergine and salsa verde; Thyme-smoked mussels with samphire, fino and chilli; Chargrilled duck breast with peas, broad beans and hot mint sauce; Cuttlefish with squash, nduja and marjoram; Cold-smoked sea bream with pomegranate, bottarga and coriander

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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