Colin mcgurran recipes

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 showstopping baked bream recipe both looks and tastes amazing

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

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

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