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from The British Larder

Pan-fried Hake with Fennel Confit and Dry Sherry Sauce

from Great British Chefs

Venison, chocolate, fig, turnip and Brussels sprouts

from Great British Chefs

Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles - Chris Horridge

Caramelised scallop with shrimp and a cauliflower and coconut sauce #relaischateaux #michelinfood #theyeatman Visit: http://www.the-yeatman-hotel.com/en/food/route-stars/

from Great British Chefs

Spiced cod and scallop linguine with a red wine sauce

A diverse set of ingredients in this sweetly spiced cod recipe. The cod has its own spiced butter sauce and is served with a rich saffron-tinged linguine, while a red wine sauce brings the dish together. - Frances Atkins

from The British Larder

Venison Shank and Chestnut Mushroom Suet Puddings