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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

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

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.

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from Great British Chefs

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.

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from Great British Chefs

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.

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from Great British Chefs

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

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

from Great British Chefs

Sweetcorn panna cotta with crab cannelloni

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from Great British Chefs

Bream with galangal broth

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchison

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from Great British Chefs

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