This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level.

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level.

Great British Chefs

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

Soy-Cured Salmon Recipe - Great British Chefs

Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad

Soy-Cured Salmon Recipe - Great British Chefs

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Mark Dodson presents a celebration of apples: 3 apple dessert recipes in one

Trio of apple desserts

Mark Dodson presents a celebration of apples: 3 apple dessert recipes in one

Wood pigeon with blueberry jus, beetroot purée and potato crisps - This Mark Dodson wood pigeon recipe is a modern British classic. Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks as good as it tastes.

Wood pigeon with blueberry jus, beetroot purée and potato crisps

Wood pigeon with blueberry jus, beetroot purée and potato crisps - This Mark Dodson wood pigeon recipe is a modern British classic. Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks as good as it tastes.

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