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James Sommerin Restaurant brought to you by Michelin Star Chef James Sommerin, bringing fine dining to Penarth

Roast beetroot and sweet potato

Sweet and earthy, this sumptuous roast vegetable recipe with beetroot and sweet potato provides a side dish which will complement a range of gamey meats. - James Sommerin

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Bubblegum panna cotta

This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation

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Roast beetroot and sweet potato

James Sommerin's roast beetroot and sweet potato recipe is elegant, comforting and can be served with a range of mains. Try it with duck, chicken or quail.

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Bubblegum panna cotta

This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation

Crispy orange and maple whole fried duck

50 minutes. The sublime orange, maple and soy marinade is what gives James Sommerin's whole duck recipe its edge.

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Scallops with Ibérico ham and parsley foam

Scallops Recipe With Ibérico Ham & Parsley Foam from chef James Sommerin- Great British Chefs

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Quail Scotch eggs

James Sommerin uses quail eggs in his Scotch eggs recipe, which is a wonderfully simple recipe to follow and perfect for Burn's Night.

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White chocolate and tonka bean truffles

The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour

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