Matthew Tomkinson

Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Taking ingredients from the New Forest as well as the nearby coast and farms, Matthew produces dishes inspired by the location and the local produce.
Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.
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