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Grilled bream with mustard and tarragon sauce, asparagus and peas

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

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Squid, fennel and chorizo salad with orange oil

Nathan Outlaw's recipe makes more orange oil than you need, but he suggests using it drizzled over salads or stirred into homemade mayonnaise for shellfish.

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Chocolate, fudge and Cornish sea salt brownies

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Boiled egg and soldiers

Boiled egg and soldiers - Nathan Outlaw. Egg and soldiers will never be the same again after you've had this version, which has asparagus which not only adds a nice aesthetic touch but a fabulous flavour.

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Chicken and mushroom pie with cheddar shortcrust pastry

Chicken and mushroom pie is wonderful comfort food. The flavoursome cheddar crust Nathan Outlaw employs makes this chicken and mushroom pie recipe something special. Serve this pie with some potatoes, wild rice or salad for a cosy mid-week meal. - Nathan Outlaw

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Crispy hake with cauliflower purée, apples and walnuts

Nathan Outlaw combines crispy battered hake, smooth cauliflower puree and a herbed apple and walnut salad in this impressive recipe.

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The Capitals Christmas Afternoon Tea, created by the Michelin-starred team of acclaimed chef Nathan Outlaw and his head chef, Pete Biggs,...

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Cider-cured sea trout with a crab sauce and sea vegetables

This sea trout recipe includes includes a wondrous crab sauce and a creamy crab mayonnaise - Nathan Outlaw is the chef behind the recipe

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