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Mark Jordan Recipes

from Great British Chefs

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

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7
from Great British Chefs

Galette of Cox’s apple and mint opaline, black butter ice cream

Mark Jordan's original idea for this dessert was to have a slant of an old classic – the apple crumble with vanilla custard – but over time it has developed into this gorgeous galette recipe with the addition of apple jelly and black butter ice cream.

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from Great British Chefs

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta by Mark Jordan

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from Great British Chefs

Pan-roast sea bass fillet with Jersey scallops and peas

Mark Jordan pairs fresh shelled peas with seared scallops in this pan roasted sea bass fillet recipe, which makes for a magnificent summer meal.

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from Great British Chefs

Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce

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from Great British Chefs

Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble

Mark Jordan's sole recipe features Jersey Royals crushed with crab meat and a flavourful velouté, complimenting a beautifully thick-cut pan roasted sole fillet.

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from Great British Chefs

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

This majestic salmon and asparagus recipe from Mark Jordan is surprisingly simple to make, and shows off seasonal Jersey Royals at their very best.

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from Great British Chefs

Honey-roasted breast of duck with griottine cherries

A collection of tasty meat recipes, including game pie, roast turkey, rabbit loin, oxtail, spice-crusted lamb rack, roast grouse, venison burgers and lamb shanks.

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from Great British Chefs

Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise

This lovely amuse bouche from Mark Jordan stars succulent sous vide salmon, pairing the fish with fresh cucumber and beautifully fresh oysters.

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from Great British Chefs

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.