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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 cream or vanilla ice cream instead. - Mark Dodson

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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

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

Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level.

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

**Sea bass with jerusalem artichoke, roasted garlic, red wine sauce(white beans) Mark Dodson

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

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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.

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.

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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

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Chocolate and peanut ganache tartelette

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Wood pigeon with blueberry jus, beetroot purée and potato crisps

Alfred Prasad's carrot fudge, or Gajar halwa recipe makes a deliciously sticky and sweet dessert for any Indian-inspired meal, with aromatic flavour from cardamom pods, texture from melon seeds and raisins, and a beautiful green topping of pistachio nuts.

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Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks.

Read our Rhubarb Chutney Review - from #Michelin Star #Chef Mark Dodson, of The Mason's Arms #Knowstone, #Devon http://www.atasteofdevon.co.uk/news/57-rhubarb-chutney-review.html

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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.

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Roast partridge with seasonal vegetables and tarragon jus

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Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus

Mark Dodson's chicken supreme recipe is delightfully modern. The recipe contains a tarragon jus and potato purée to serve alongside the meat.