Pulp Kitchen

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 6 globe artichoke hearts, halved 200ml extra virgin olive oil 1 carrot – cut into a 5mm dice ¼ celeriac – cut […]

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 leek – cut into 2cm pieces Zest of 2 lemons 12g white peppercorns 1 bunch lemon thyme 200ml grape seed oil […]

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil 4 eschalots – peeled and cut in half […]

Recipe by Keaton McDonell of Pulp Kitchen Ingredients: 1 lamb shoulder, bone in 200g hay 3 leeks – roughly sliced 1 garlic bulb 1 bunch of lemon thyme Method: – […]