Roast Grouse with blackberries and port wine jus Seven Park Place by William Drabble

Roast Grouse with blackberries and port wine jus Seven Park Place by William Drabble

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William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

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William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

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William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

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#SeasonalRecipes - Roast Grouse with Blackberries & Port Wine Jus via @Great British Chefs

#SeasonalRecipes - Roast Grouse with Blackberries & Port Wine Jus via @Great British Chefs

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This heavenly beetroot chutney recipe from William Drabble is packed with beetroot, apple and dill seeds - perfect for cheese and cold cuts

This heavenly beetroot chutney recipe from William Drabble is packed with beetroot, apple and dill seeds - perfect for cheese and cold cuts

The oily texture of sea bass makes it perfect for griddling. Here, eminent chef, William Drabble does exactly that, serving with provençal vegetables

The oily texture of sea bass makes it perfect for griddling. Here, eminent chef, William Drabble does exactly that, serving with provençal vegetables

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Assiette of Lune Valley lamb with garlic purée - William Drabble. This challenging recipe feaures lamb's tongue is sadly underused, but order in advance from a good butcher and you'll be hooked on the surprisingly mild and tender meat.

Assiette of Lune Valley lamb with garlic purée - William Drabble. This challenging recipe feaures lamb's tongue is sadly underused, but order in advance from a good butcher and you'll be hooked on the surprisingly mild and tender meat.

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