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Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck - think duck a L'orange - and here Matt Gillan uses pineapple to that end.

Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck - think duck a L'orange - and here Matt Gillan uses pineapple to that end.

The strong, gamey flavour of duck is mellowed by an array of spices in Matt Tomkinson's duck curry recipe.

The strong, gamey flavour of duck is mellowed by an array of spices in Matt Tomkinson's duck curry recipe.

This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours - Pascal Aussignac

This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours - Pascal Aussignac

A pig's head is braised, crumbed and fried in this rustic pig's head recipe from Matt Gillan.

A pig's head is braised, crumbed and fried in this rustic pig's head recipe from Matt Gillan.

The prunes and Armagnac for Pascal Aussignac's glorious dessert need to be made over a month in advance to optimise the rich flavours.

The prunes and Armagnac for Pascal Aussignac's glorious dessert need to be made over a month in advance to optimise the rich flavours.

Anna Hansen's venison tartare recipe is laced with a range of beguiling flavours, from umeboshi (a pickled Japanese plum) to yuzu juice, which has a tart and refreshing citrus flavour - which are the perfect complements to the richly flavoured venison loin. Crispbreads make the ideal vessel for the tartare, as the hole in the middle creates a divet for the egg yolk to sit in.

Anna Hansen's venison tartare recipe is laced with a range of beguiling flavours, from umeboshi (a pickled Japanese plum) to yuzu juice, which has a tart and refreshing citrus flavour - which are the perfect complements to the richly flavoured venison loin. Crispbreads make the ideal vessel for the tartare, as the hole in the middle creates a divet for the egg yolk to sit in.

Deep, rich flavours come from all areas of the plate in this simple, satisfying treacle-glazed salmon recipe, paired with a simple celeriac remoulade. - Pascal Aussignac

Deep, rich flavours come from all areas of the plate in this simple, satisfying treacle-glazed salmon recipe, paired with a simple celeriac remoulade. - Pascal Aussignac

This asparagus tart recipe from Shaun Rankin may seem a simple combination but the flavours at play truly harmonise; woody asparagus contrasting nicely with the sharpness of the red onion and the strong, creamy flavour of blue cheese.

This asparagus tart recipe from Shaun Rankin may seem a simple combination but the flavours at play truly harmonise; woody asparagus contrasting nicely with the sharpness of the red onion and the strong, creamy flavour of blue cheese.

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