This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted crea

Seared Scallops with Pear and Vanilla recipe by professional chef Mark Dodson

Seared Scallops with Pear and Vanilla recipe by professional chef Mark Dodson

Chocolate and Peanut Ganache Tartelette Recipe - Great British Chefs

Chocolate and peanut ganache tartelette

This easy chocolate tart recipe from chef Mark Dodson make perfect individual tartlets with a rich chocolate and peanut filling.

Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck egg – a fantastic vegetarian starter

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

A gourmet vol-au-vents recipe, which includes mushroom, goat’s cheese and a poached duck egg – a fantastic vegetarian starter

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

Vol-au-vents of mussel, spinach and Roquefort

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Great British Chefs

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.

Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop

Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop

Wood pigeon with blueberry jus, beetroot purée and potato crisps

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Wood pigeon with blueberry jus, beetroot purée and potato crisps - This Mark Dodson wood pigeon recipe is a modern British classic. Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks as good as it tastes.

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Roast partridge with seasonal vegetables and fresh tarragon jus. "Tarragon has an earthy aniseed flavour that pairs well with rich game birds like partridge." #fancyfood

Roast partridge with seasonal vegetables and tarragon jus

Mark Dodson shares his sublime partridge recipe, which comes served with parsnip, carrots and brussels sprouts. This makes a great alternative sunday roast dish

Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.

This fish lasagne recipe from Mark Dodson makes for a lovely lighter option than a traditionally meaty pasta bake. Creamy béchamel sauce (made with skimmed milk) is layered with tender flakes of poached haddock, spinach and carrots for a delicious pasta dish, all that's needed is a fresh salad or some steamed greens on the side.

Fish lasagne with cheesy topping

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