This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

Icelandic cod, avocado and chorizo

Icelandic cod, avocado and chorizo - Great British chefs !

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

Icelandic cod, avocado and chorizo

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef, Agnar Sverrisson. This is a fresh creative fish dish to try at home

Cauliflower textures

Cauliflower textures

This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous

Passion fruit macarons - Agnar Sverrisson

Passion fruit macarons

These classic sweet treats are flavoured with passion fruit for a tropical zing, and are perfect as a light bite at the end of a dinner party

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef, Agnar Sverrisson. This is a fresh creative fish dish to try at home

Icelandic cod, avocado and chorizo

Excellent cod recipes from Great British Chefs, including fish and chips, cod fillet, roast cod and salt cod.

Duck leg with celeriac choucroute, bulgar wheat and cherries

Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast with the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries – a combination that is popular on the chef's 28º– 50º Wine Workshop and Kitchen menu.

Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries

Duck leg with celeriac choucroute, bulgur wheat and cherries

Valrhona white chocolate mousse and sorbet with dill and cucumber by Icelandic Chef Agnar Sverrisson.

White chocolate mousse and sorbet with dill and cucumber

Agnar Sverisson balances a sweet white chocolate mousse and sorbet with refreshing pickled cucumber and lemon purée in this dessert

Grain-fed beef fillet with olive oil sabayon and red wine sauce

Grain-fed beef fillet with olive oil sabayon and red wine sauce

Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives. #plating #presentation

Cod brandade and olive tapenade

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar ...

Pork and quince

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.

Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries

Say hello to your new favourite recipe! The ingrdients and flavours used in this sous vide dish create a stunning meal.

Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

Salmon gravlax with horseradish

This sumptuous skate recipe from Agnar Sverrisson makes a wonderful dinner party dish

Skate with barley risotto, prawns and Sauternes sauce

This sumptuous skate recipe from Agnar Sverrisson makes a wonderful dinner party dish

This skate with Sauternes sauce recipe provides a wonderfully balanced dish. - Agnar Sverrisson

Skate with barley risotto, prawns and Sauternes sauce

This skate with Sauternes sauce recipe provides a wonderfully balanced dish. The white flesh of the skate is offset nicely by the sauce, made with scallop trimmings and mushrooms - Agnar Sverrisson

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