Recipes with Michael Wignall, head chef at Pennyhill Park's The Latymer restaurant

PUBLISHED: 08:21 09 March 2010 | UPDATED: 16:15 20 February 2013

Michael Wignall is head chef at the Michelin starred The Latymer at Pennyhill Park

Michael Wignall is head chef at the Michelin starred The Latymer at Pennyhill Park

With a Michelin star and four AA rosettes under his belt at Pennyhill Park's The Latymer, head chef Michael Wignall shares a couple of his favourite autumn and winter recipes with us

With a Michelin star and four AA rosettes under his belt at Pennyhill Park's The Latymer, Michael Wignall shares a couple of his favourite autumn and winter recipes with us

Find out what happened when Surrey Life met Michael Wignall

Knuckle of Ham with Haricot Bean and Rosemary (Autumn)

  • 2 ham knuckle

  • 100g dried haricot blanc (soaked overnight)

  • 10 button onions

  • 1 sprig of rosemary (chopped)

  • 4 tomatoes de seeded and skinned, chopped

  • 500 ml veal or light beef stock

  • Mirepoix - 1 carrot, 2 sticks of celery, 1 onion roughly chopped


Simmer the knuckles in water with the mirepoix for approximately an hour. Then remove knuckle and vegetables, and keep the stock.

Return the knuckles to the stock and add the haricot beans and cook for half hour until the ham and the beans are cooked.

Remove the beans from the pan and add the veal/beef stock button onions and rosemary and bring to boil.

Add the beans back into the pan with the chopped tomatoes.

To serve take out the knuckles and pour over the beans and the tomato liquor.

Jerusalem Artichoke Soup (Winter)

  • 500g Jerusalem artichokes peeled then sliced. (Store in water with slices of lemon once chopped)

  • 500 ml chicken stock

  • 2 Shallots

  • 1 sprig of thyme

  • 250g of unsalted butter

  • 50 ml of Double cream


Melt the butter and sweat the shallot and thyme for 2 mins without colouring them.

Drain the artichokes. Add them to the pan. Sweat down for 2 more mins add the chicken stock and cook until the artichoke is soft.

Add cream and bring back to boil, and pour into the food processor to blend. Pass through a fine sieve and season to taste.

Using Surrey produce...

Michael's favourite farmers' market is Guildford, as its close to his home in Deepcut, because it has a great array of produce and is a good way of supporting local farms and suppliers.

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