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

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

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

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.

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.

Passion fruit macarons - Agnar Sverrisson

Passion fruit macarons

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

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

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

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

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.

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.

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

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.

Agnar Sverrisson Chef Patron Texture Restaurant London

Agnar Sverrisson Chef Patron Texture Restaurant London

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

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

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