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

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.

This gorgeous wood pigeon recipe from chef Alan Murchison includes a serving of cobnuts for an ideal main at an autumnal dinner party

Wood pigeon with cobnuts

This gorgeous wood pigeon recipe from chef Alan Murchison includes a serving of cobnuts for an ideal main at an autumnal dinner party

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

Wood pigeon with cobnuts

Wood pigeon recipe from chef Alan Murchison includes a serving of cobnuts for an ideal main at an autumnal dinner party

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

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

Foie gras with rhubarb and duck breast

Foie gras with rhubarb and duck breast

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

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

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

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.

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

Private Dining Reading at L'Ortolan, private function rooms for wedding receptions at Michelin star restaurant Reading Berkshire

Alan Murchison has devised a brilliant veal sweetbread recipe wonderfully flavoured with rosemary and onion cream. This is a great way to prepare sweetbreads

Beignet of veal sweetbreads with rosemary and onion cream

Alan Murchison has devised a brilliant veal sweetbread recipe wonderfully flavoured with rosemary and onion cream. This is a great way to prepare sweetbreads.

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Sweetcorn panna cotta with crab cannelloni

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

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

Sea trout with ruby chard and clams

A collection of delicious clam recipes from Great British Chefs includes cod with clams and chorizo and turbot with spiced mussels and clam broth

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni

An ingenious sweetcorn panna cotta lends a sweetness to this crab cannelloni dish from Alan Murchison. Sausage skins are cleverly used to hold the cannellonni in this crab recipe, resulting in an exquisite experience of flavour.

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

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

Bream with galangal broth - Alan Murchison

Bream with galangal broth

Bream with galangal broth. This is a sublime dish from Alan Murchison which is overtly inspired by the fineries of Thai cuisine. Galangal is a root vegetable from the ginger family which is used to infuse the broth poured over the sea bream fillets.

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate  and port sauce recipe by professional chef Alan Murchison

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce recipe by professional chef Alan Murchison

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

White chocolate panna cotta with honeycomb

cheese cake, sponge toffee, strawberries, port wine gelee,crumbled custard and orange blossom ice cream

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