Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

fish dish with or without spinach. Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Learn how to cook pigeon; from slow cooking a whole bird to pan-frying a pigeon breast, Great British Chefs covers all the need-to-knows

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Foie gras with rhubarb and duck breast

Foie gras with rhubarb and duck breast

Goat's cheese, roasted beetroot and a black olive tuile - Alan Murchison

Goat's cheese, roasted beetroot and a black olive tuile

Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile.

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump is an underrated yet supremely tasty cut. In this lamb rump recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Sweetcorn panna cotta with crab cannelloni

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni

An ingenious sweetcorn panna cotta lends a sweetness to this crab cannelloni dish from Alan Murchison. Sausage skins are cleverly used to hold the cannellonni in this crab recipe, resulting in an exquisite experience of flavour.

Beignet of veal sweetbreads with rosemary and onion cream; I could eat these all day long

Beignet of veal sweetbreads with rosemary and onion cream

Alan Murchison has devised a brilliant veal sweetbread recipe wonderfully flavoured with rosemary and onion cream. This is a great way to prepare sweetbreads.

This beautiful dessert from Alan Murchison pairs a moist pistachio and olive oil cake with sweet apricots to stunning effect

Pistachio and olive oil cake with apricot

This beautiful dessert from Alan Murchison pairs a moist pistachio and olive oil cake with sweet apricots to stunning effect

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

Sea trout with ruby chard and clams

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

Goat's cheese, roasted beetroot and a black olive tuile

Goat's cheese, roasted beetroot and a black olive tuile

Goat Cheese Recipes, Alan Murchison, Goats, Beetroot, Salad Recipes, Black, Olives, Goat

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Sea trout with ruby chard and clams

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump is an underrated yet supremely tasty cut. In this recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate  and port sauce recipe by professional chef Alan Murchison

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce recipe by professional chef Alan Murchison

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