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.

Foie gras with rhubarb and duck breast - Alan Murchison

Foie gras with rhubarb and duck breast

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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

This beautiful dessert from Alan Murchison pairs a moist pistachio and olive oil cake with sweet apricots to stunning effect

Pistachio and olive oil cake with apricot

This beautiful dessert from Alan Murchison pairs a moist pistachio and olive oil cake with sweet apricots to stunning effect

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Sweetcorn panna cotta with crab cannelloni

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Appetizers on Rosemary Sprigs

Beignet of veal sweetbreads with rosemary and onion cream

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