This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Chocolate and Peanut Ganache Tartelette Recipe - Great British Chefs

Chocolate and peanut ganache tartelette

This easy chocolate tart recipe from chef Mark Dodson make perfect individual tartlets with a rich chocolate and peanut filling.

Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck egg – a fantastic vegetarian starter

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

Vol-au-vents of mussel, spinach and Roquefort

Wood pigeon with blueberry jus, beetroot purée and potato crisps

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop

Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted crea

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet (Parfait Recipes)

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

Great British Chefs

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Roast partridge with seasonal vegetables and fresh tarragon jus. "Tarragon has an earthy aniseed flavour that pairs well with rich game birds like partridge." #fancyfood

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and fresh tarragon jus. "Tarragon has an earthy aniseed flavour that pairs well with rich game birds like partridge.

Fillet of Alaska halibut with potato crust and cider cream sauce - Great British Chefs Mark Dodson

Find inspiration and meal ideas based on the latest food and nutrition trends, seasonal and festive food, news, and top chef recipes.

Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Mark Dodson presents a delightful wintry sea bass recipe with jerusalem artichoke puree and beans

Wood pigeon with blueberry jus, beetroot purée and potato crisps - This Mark…

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Sea Bass with Jerusalem Artichoke Recipe - Great British Chefs

Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Sea Bass with Jerusalem Artichoke Recipe - Great British Chefs

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