Colin McGurran uses pork rather than beef for this enticing Wellington recipe on greatbritishchefs.com

Colin McGurran uses pork rather than beef for this enticing Wellington recipe on greatbritishchefs.com

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Colin McGurran shares an incredible pigeon with beetroot recipe with Great British Chefs

Colin McGurran shares an incredible pigeon with beetroot recipe with Great British Chefs

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Have fun with the children while making this delicious breakfast perfect for Sunday mornings. Find this and hundreds of other breakfast recipes at Tesco Real Food today!

Have fun with the children while making this delicious breakfast perfect for Sunday mornings. Find this and hundreds of other breakfast recipes at Tesco Real Food today!

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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 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.

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs - Colin McGurran
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Brighten up your breakfast with Colin McGurran's berry compote - a quick and delicious sauce perfect for serving with yoghurt or porridge

Brighten up your breakfast with Colin McGurran's berry compote - a quick and delicious sauce perfect for serving with yoghurt or porridge

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

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

Colin McGurran's chicken fajita kebabs makes a great recipe to be enjoyed by both children and adults

Colin McGurran's chicken fajita kebabs makes a great recipe to be enjoyed by both children and adults

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

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

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