Martin Wishart serves up a beautiful orange jelly recipe with infused tropical fruits. The cardamom, clove, cinnamon and mint infusion adds an aromatic touch to this colourful dessert.

Orange jelly with cardamom and mint-infused pineapple, mango and melon

Martin Wishart serves up a beautiful orange jelly recipe with infused tropical fruits. The cardamom, clove, cinnamon and mint infusion adds an aromatic touch to this colourful dessert.

For those tired of turkey and bored of beef, this roast goose recipe from Martin Wishart is bound to inspire. It makes a spectacular centrepiece to any roast

Roast goose with chestnut and pear stuffing and braised red cabbage

Roast goose with chestnut and pear stuffing and braised red cabbage - Martin Wishart

This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries - Martin Wishart

Nougat

Pistachio Nougat This classic Italian and French sweet is most often associated with the town of Montelimar, where the French version has been produced for centuries. This nougat recipe is best enjoyed after dinner with a cup of coffee.

Nougat

Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests

Martin Wishart trained under many masters of classical French cuisine before returning to his native Edinburgh, where he has earned himself a legion of loyal fans across his four restaurants.

Martin Wishart trained under many masters of classical French cuisine before returning to his native Edinburgh, where he has earned himself a legion of loyal fans across his four restaurants.

Enjoy Michelin-starred dining at Restaurant Martin Wishart in Edinburgh's historic port of Leith.

Enjoy Michelin-starred dining at Restaurant Martin Wishart in Edinburgh's historic port of Leith.

Artichokes barigoule recipe: This wonderful artichokes barigoule recipe from Martin Wishart is a delicious way to enjoy artichokes when they are in season. A popular Provençal dish, the barigoule can be made vegetarian by using vegetable stock instead of chicken stock.

Artichokes barigoule

This wonderful artichokes barigoule recipe from Martin Wishart is a delicious way to enjoy artichokes when they are in season

A hearty poached sous vide chicken crown recipe by chef Martin Wishart.

Poached chicken with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune

A hearty poached sous vide chicken crown recipe by chef Martin Wishart.

Rhubarb & Crème Fraiche Tart Recipe - Great British Chefs

Rhubarb and crème fraîche tart

This delectable rhubarb tart is a beautiful way to enjoy rhubarb. Crème fraiche pairs well with sweet-tart rhubarb in Martin Wishart's rhubarb dessert recipe.

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