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.
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.
Bream with galangal broth. This is a sublime dish from Alan Murchison which is overtly inspired by the fineries of Thai cuisine. Galangal is a root vegetable from the ginger family which is used to infuse the broth poured over the sea bream fillets.
Avocado and asparagus salad, Bellota ham, lemon oil dressing