Colin McGurran uses three different cuts of suckling pig in this fabulous pork recipe – the chou farci is stuffed with minced leg, while the belly and loin are cooked sous vide for a beautifully tender finish.

Suckling pig with chou farci, hummus and chickpea fricassee

Colin McGurran uses three different cuts of suckling pig in this fabulous pork recipe – the chou farci is stuffed with minced leg, while the belly and loin are cooked sous vide for a beautifully tender finish.

Colin McGurran's expert technique and sumptuous appreciation of flavours are both in evidence in his coconut panna cotta recipe

Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries

Colin McGurran's expert technique and sumptuous appreciation of flavours are both in evidence in his coconut panna cotta recipe

This striking lobster recipe by Colin McGurran pairs the meaty shellfish with fragrant laksa broth, pickled beetroot and a tangy orange juice gel for a delicious starter dish.

Lobster with beetroot and laksa

This striking lobster recipe by Colin McGurran pairs the meaty shellfish with fragrant laksa broth, pickled beetroot and a tangy orange juice gel for a delicious starter dish.

Scallop Resources for Seafood Chefs: Scallop Recipe: Scallops in a Dashi broth with Seafood. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

Scallop Resources for Seafood Chefs: Scallop Recipe: Scallops in a Dashi broth with Seafood. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

Colin McGurran's showstopping baked bream recipe both looks and tastes amazing

Baked bream with wilted spinach, radish and nero sauce

Colin McGurran's showstopping baked bream recipe both looks and tastes amazing

Chocolate truffle lollipops

Chocolate truffle lollipops

A basic chocolate truffle recipe from Colin McGurran is taken to new heights by rolling the truffles in edible decorations and presenting on a stand

A delicious pumpkin soup recipe by Colin McGurran, served with wild mushrooms and luxurious truffle oil; the perfect autumn dinner party dish.

Pumpkin velouté with wild mushrooms

A delicious pumpkin soup recipe by Colin McGurran, served with wild mushrooms and luxurious truffle oil; the perfect autumn dinner party dish.

Scallop Resources for Seafood Chefs: Scallop Recipe: Roasted Scallops with Green Beans, a Mustard Espuma and Truffles. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

Scallop Resources for Seafood Chefs: Scallop Recipe: Roasted Scallops with Green Beans, a Mustard Espuma and Truffles. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

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