Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Lamb rump is an underrated yet supremely tasty cut. In this lamb rump recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump is an underrated yet supremely tasty cut. In this lamb rump recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Alan Murchison from Alan Murchison Restaurants Cooks  Venison with Chocolate Sauce.

Alan Murchison from Alan Murchison Restaurants Cooks Venison with Chocolate Sauce.

Great recipes here? Prune and Armagnac soufflé and vanilla ice cream by Alan Murchison  A soufflé is an integral part of the dining experience for some guests – light and elegant, a lovely way to finish a meal.  This is perfect served with Vanilla ice cream.  If you would rather purchase the ice cream than make it yourself, make sure you choose a good quality one to complement the soufflé.

Great recipes here? Prune and Armagnac soufflé and vanilla ice cream by Alan Murchison A soufflé is an integral part of the dining experience for some guests – light and elegant, a lovely way to finish a meal. This is perfect served with Vanilla ice cream. If you would rather purchase the ice cream than make it yourself, make sure you choose a good quality one to complement the soufflé.

Deconstructed salad: Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Chef Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile

Goat's cheese, roasted beetroot and a black olive tuile

Deconstructed salad: Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Chef Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

Sea trout with ruby chard and clams

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

Alan Murchison is a master of making the simple look exquisite; his white chocolate panna cotta recipe follows this trend

White chocolate panna cotta with honeycomb

Alan Murchison is a master of making the simple look exquisite; his white chocolate panna cotta recipe follows this trend

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