Hot smoked salmon, cheese & ham toastie and chocolate fondant recipes from Alan Bird

Hot smoked salmon, cheese & ham toastie and chocolate fondant recipes from Alan Bird Chef Alan Bird takes us through three recipes that feature in his menu at his London restaurant Bird of Smithfield. Each dish is created using his RATIONAL oven, a key part of the success of his business. His first dish is hot smoked salmon, mixed heritage beetroots and horseradish. The second is pure comfort food with a toasted ham and cheese, followed by his version of baked chocolate pudding. For more information on R