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Alan Murchison

from Great British Chefs

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.

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from Great British Chefs

Wood pigeon with cobnuts

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

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from Great British Chefs

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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from Great British Chefs

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni from greatbritishchefs.com

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from Great British Chefs

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

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from Great British Chefs

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

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

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from Great British Chefs

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

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from Great British Chefs

Lamb rump with wild garlic, anchovy and pea purée

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

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from Great British Chefs

Beignet of veal sweetbreads with rosemary and onion cream

Beignet of Veal Sweetbreads With Rosemary and Onion Cream: Great British Chefs, Alan Murchison

from Great British Chefs

White chocolate panna cotta with honeycomb

White chocolate panna cotta: Bring 600 g coconut pure to the boil and remove from heat. Add 2 bloomed gelatin leaves and 100 melted white chocolate.

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