Roasted Scotch langoustines, oyster purée, celery, and horseradish.
A heavenly combination from Adam Simmonds; foie gras and apples are divine, and the addition of walnuts is perfect to add further flavour and texture.
Artichoke fritters Recipe part way down in article. Highly recommended. Adam Simmonds and Antonio Carluccio outside Danesfield House where the Dine For Macmillan campaign was launched
This is a delicious dessert recipe from Adam Simmonds, involving a subtle balance of textures. This goats curd recipe features lovely tapioca and oat crunch
Chicken oysters and chicken skin are prepared in this beautiful dish by Adam Simmonds. Smoked cod roe and hay bring lovely flavour to this chicken oyster recipe.
Beautiful langoustines are the star in this summer recipe by Adam Simmonds. Langoustines, oysters and celery match exceptionally in this tasty langoustine recipe.
Ripe strawberries combine with basil for a fresh summer dessert recipe by Adam Simmonds. Strawberry ice cream and fromage frais mousse make a creamy treat
S L O W C O O K E D E G G S Slow-cooked duck egg with duck confit, asparagus and cobnuts - Adam Simmonds, Great British Chefs
Langoustines, Oyster Purée, Celery & Horseradish Recipe - Great British Chefs