Recipes and biography from Adam Stokes, the award-winning head chef

Recipes and biography from Adam Stokes, the award-winning head chef

Cullen skink is a thick Scottish soup which uses un-dyed smoked haddock, potatoes and onions. Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. Adam Stokes' recipe, is easy to follow and produces a brilliant starter to a 'Burns Supper'.

Cullen skink

Cullen skink is a thick Scottish soup which uses un-dyed smoked haddock, potatoes and onions. Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. Adam Stokes' recipe, is easy to follow and produces a brilliant starter to a 'Burns Supper'.

Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night

Cullen skink

Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night

Adam Stokes pairs Jacob's ladder of beef recipe with mustard and carrot purée and horseradish to make a celebratory main

Jacob’s ladder of beef with chablis mustard and carrot purée

Adam Stokes pairs Jacob's ladder of beef recipe with mustard and carrot purée and horseradish to make a celebratory main

Award-winning chef, Adam Stokes,pairs duck breast with rhubarb in this delicious recipe. Stokes finishes the dish with a clever walnut granola

Duck breast with rhubarb purée and walnut granola

Award-winning chef, Adam Stokes,pairs duck breast with rhubarb in this delicious recipe. Stokes finishes the dish with a clever walnut granola

Loin of rabbit with rabbit spring roll and tomato couscous

Loin of rabbit with rabbit spring roll and tomato couscous

Adam Stokes shares a brilliant rabbit loin recipe, pairing the meat with a rabbit spring roll and couscous.

Pollock is rolled in powdered kombu seaweed and paired with sweetcorn, dandelion and curry in this fabulous fish dish from Adam Stokes

Pollock with kombu seaweed, sweetcorn and grapefruit

Pollock is rolled in powdered kombu seaweed and paired with sweetcorn, dandelion and curry in this fabulous fish dish from Adam Stokes

Award-winning chef, Adam Stokes,pairs duck breast with rhubarb in this delicious recipe. Stokes finishes the dish with a clever walnut granola

Duck breast with rhubarb purée and walnut granola

Award-winning chef, Adam Stokes,pairs duck breast with rhubarb in this delicious recipe. Stokes finishes the dish with a clever walnut granola

Mackerel Recipe With Seaweed Cracker, #sousvide

Mackerel with seaweed cracker

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