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Honey-roasted breast of duck with griottine cherries

This duck breast recipe from Mark Jordan showcases the fantastic fowl, which has a great fat to meat ratio.

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Pan-roast sea bass fillet with Jersey scallops and peas

A beautifully simple sea bass fillet recipe, Mark Jordan pairs fresh shelled peas with seared scallops and pan roasted sea bass for a magnificent summer meal.

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Galette of Cox’s apple and mint opaline, black butter ice cream

Mark Jordan's original idea for this dessert was to have a slant of an old classic – the apple crumble with vanilla custard – but over time it has developed into this gorgeous galette recipe with the addition of apple jelly and black butter ice cream.

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Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble

Mark Jordan's sole recipe features Jersey Royals crushed with crab meat and a flavourful velouté, complimenting a beautifully thick-cut pan roasted sole fillet.

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Hot passion fruit soufflé

The sweetness of passion fruit is offset beautifully by the egg-based soufflé in this sumptuous soufflé recipe from brillant chef, Mark Jordan

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

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Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce

This poached duck egg recipe includes both asparagus and a great dressing. In this Matthew Tomkinson recipe, ham and mustard dressing add extra gravitas to the dish

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