Mulled winter fruits with cinnamon ice cream - Gary Jones

Mulled winter fruits with cinnamon ice cream

A pungent blend of spices add a distinct warmth to this mulled winter fruits dish from Gary Jones. Cold ice cream is blissful next to the crunchy spiced bread and warm winter fruits including figs, pears and plums.

The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party.

Ceviche of scallop and tuna, Seville orange and fennel

The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party.

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

Preparation of hare with baby leeks and quince

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

Gary Jones' chocolate Magnum liquorice ice cream bar recipe provides a real post-dinner treat packed with flavour.

Magnum liquorice

Gary Jones' chocolate Magnum liquorice ice cream bar recipe provides a real post-dinner treat packed with flavour.

Roast grouse with blackberries and port wine jus

How to Cook Grouse

Wintry desserts can be thin on the ground but this spectacular recipe from Gary Jones produces a warming dessert, complete with a dollop of cinnamon ice cream

Mulled winter fruits with cinnamon ice cream

Wintry desserts can be thin on the ground but this spectacular recipe from Gary Jones produces a warming dessert, complete with a dollop of cinnamon ice cream

Magnum liquorice ice cream bar

Magnum liquorice

Bring the mulled wine into your desserts! A pungent blend of spices add a distinct warmth to this mulled winter fruits dish from Gary Jones. The cold ice cream is blissful next to the crunchy spiced bread and warm winter fruits including figs, pears and plums.

Mulled winter fruits with cinnamon ice cream

Bring the mulled wine into your desserts! A pungent blend of spices add a…

Gary Jones pairs sweet butternut squash with salty Gorgonzola, almonds and pickled shallots in this colourful dinner party starter

Butternut squash, Gorgonzola and almonds

A Recipe by Raymond Blanc Classic French Grand Chef Relais Châteaux, Raymond Blanc gives you ravioli of butternut squash, thai shallot, wood sorrel.

Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles recipe from professional chef Gary Jones

Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles recipe from professional chef Gary Jones

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

Preparation of hare with baby leeks and quince

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

Raymond Blanc at Le Manor aux Quat’Saisons: “Lobster with Red Pepper & Cardamom Jus”

David Spychalski is a professional chef who specializes in providing creative catering, cooking classes and in house cooked meals for clients. he has years of experience with clubs, restaurants and hotels.

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party

Ceviche of scallop and tuna, Seville orange and fennel

Ceviche Recipe With Scallop, Tuna, Seville Orange & Fennel - Great British Chefs

Gary Jones combines sea urchin with scrambled eggs and caviar to make a luxurious and innovative canapé

Sea urchin with scrambled eggs and ossetra caviar

This handy how to cook with sea urchin guide from Great British Chef explores various interesting ways of cooking with sea urchins.

Roasted quail, butternut squash; braised red cabbage and cinnamon recipe by professional chef Gary Jones

Roasted quail, butternut squash; braised red cabbage and cinnamon recipe by professional chef Gary Jones

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