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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.

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Wood pigeon with cobnuts

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

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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.

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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.

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Foie gras with rhubarb and duck breast

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White chocolate panna cotta with honeycomb

White Chocolate Panna Cotta Recipe - Great British Chefs White chocolate panna cotta: Bring 600 g coconut pure to the boil and remove from heat. Add 2 bloomed gelatin leaves and 100 melted white chocolate.

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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

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Sweetcorn panna cotta with crab cannelloni

Challenging gourmet recipe collection from Great British Chefs. These intricate dishes require a bit of time and effort but the food is definitely worth it!

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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

Beignet of veal sweetbreads with rosemary and onion cream

Alan Murchison has devised a brilliant veal sweetbread recipe wonderfully flavoured with rosemary and onion cream. This is a great way to prepare sweetbreads

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