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.

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.

Performance Chef Alan Murchison shares three simple but delightful, Spanish cuisine-inspired food recipes for cyclists including Paella and Almond Cake.

Performance Chef Alan Murchison shares three simple but delightful, Spanish cuisine-inspired food recipes for cyclists including Paella and Almond Cake.

Alan Murchison is a master of getting the best out of each ingredient. In this goats cheese salad recipe he pairs the cheese with beetroot in his own inimitable style

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

Alan Murchison is a master of getting the best out of each ingredient. In this goats cheese salad recipe he pairs the cheese with beetroot in his own inimitable style

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.

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.

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.

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.

Great recipes here? Prune and Armagnac soufflé and vanilla ice cream by Alan Murchison  A soufflé is an integral part of the dining experience for some guests – light and elegant, a lovely way to finish a meal.  This is perfect served with Vanilla ice cream.  If you would rather purchase the ice cream than make it yourself, make sure you choose a good quality one to complement the soufflé.

Great recipes here? Prune and Armagnac soufflé and vanilla ice cream by Alan Murchison A soufflé is an integral part of the dining experience for some guests – light and elegant, a lovely way to finish a meal. This is perfect served with Vanilla ice cream. If you would rather purchase the ice cream than make it yourself, make sure you choose a good quality one to complement the soufflé.

This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney

Foie gras with rhubarb and duck breast

This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney

Alan Murchison is a master of making the simple look exquisite; his white chocolate panna cotta with honeycomb follows this trend

White chocolate panna cotta with honeycomb

Alan Murchison is a master of making the simple look exquisite; his white chocolate panna cotta with honeycomb follows this trend

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

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