Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Pan-fried fillet of John Dory with Cornish squid, wild sea fennel, pink grapefruit and citrus dressing, Pied à Terre, Central London restaurant

Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

Michelin Starred chef Marcus Eaves: Cooks quail salad & rapsberry and coconut dessert recipes - YouTube

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

Guinea fowl with liquorice braised leeks, morels and rosemary

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

Turbot with prawns, braised fennel and borage by Marcus Eaves

Turbot with prawns, braised fennel and borage

1-Michelin Star Marcus Eaves: quail salad  rapsberry and coconut dessert

1-Michelin Star Marcus Eaves: quail salad rapsberry and coconut dessert

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

A winning selection of monkfish tail recipes from Great British Chefs including monkfish scampi, vindaloo-spiced monkfish and monkfish with a chorizo crust.

A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre. - Marcus Eaves

Moka Martini

A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre. - Marcus Eaves

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander recipe - This veal sweetbreads recipe from Marcus Eaves combines the nutty, mellow flavours of cauliflower and pine nut with vibrant pomegranate, coriander and lemon, rounding off the dish with beautifully prepared sweetbreads gently spiced with ras el hanout .

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander recipe - This veal sweetbreads recipe from Marcus Eaves combines the nutty, mellow flavours of cauliflower and pine nut with vibrant pomegranate, coriander and lemon, rounding off the dish with beautifully prepared sweetbreads gently spiced with ras el hanout .

The 'Marcus' Rum, mulled wine and ginger ale

The 'Marcus'

Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels

Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée

Coffee Martini Recipe - Great British Chefs

Moka Martini

Coffee Martini Recipe - Great British Chefs

How to pan-fry turbot fillets

Turbot with prawns, braised fennel and borage

How to pan-fry turbot fillets

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

Give your dinner party the wow factor with these delicious veal sweetbreads served with cauliflower purée - cooked to perfection using the sous vide method

Guinea fowl with liquorice braised leeks, morels and rosemary

Guinea fowl with liquorice braised leeks, morels and rosemary

This beautiful dish from Marcus Eaves pairs tender guinea fowl with the mellow flavours of shallot, leek and morel

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