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from Great British Chefs

Pasta with ceps and boudin blanc

Stephen Crane's pasta recipe features a delicious cep purée coupled with boudin blanc. Rich, earthy flavours are notable in this pasta recipe.

from Great British Chefs

Foie gras terrine

This Stephen Crane recipe is a flavourful way of serving up foie gras as a starter. Best served with toast or chutney, this foie gras terrin...

from Great British Chefs

Warm plum clafoutis with crème fraiche sorbet

Warm plum clafoutis with crème fraiche sorbet - Stephen Crane

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from Great British Chefs

Raspberry sorbet

Stephen Crane's raspberry sorbet recipe is made from raspberry purée, to make a hassle-free dessert

from Great British Chefs

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Guinea Fowl with Boudin Blanc, Savoy Cabbage, and White Onion Puree

from Great British Chefs

Goat's cheese crotin with marinated chargrilled vegetables

This is a great goats cheese recipe which uses bread to encase a sumptuous filling. Stephen Crane serves this vegetarian recipe with…

from Great British Chefs

Crab gnocchi

CRAB POTATO GNOCCHI & GREENS in TOMATO SAUCE (recipe sans sauce) [Italy, Modern] [Stephen Crane] [greatbritishchefs]

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from Great British Chefs

Pumpkin tortellini with chestnuts and a sage beurre noisette

This homemade tortellini recipe makes a comforting meal or a welcome starter for friends coming to dinner. By Stephen Crane

from Great British Chefs

Apricot sorbet

from Great British Chefs

Warm plum clafoutis with crème fraiche sorbet