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.
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