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Adam Gray Recipes

from Great British Chefs

Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

Grilled Guinea Fowl breast is used to create a tasty main in this recipe. Adam Gray complements the fowl with tomatoes and ham.

from Great British Chefs

Spiced poached pears with hot chocolate sauce and vanilla ice cream

Adam Gray's recipe takes the well known combination of pear and chocolate, but shows it's still capable of thrilling guests. Here a syrup of dessert wine, orange juice and star anise, plus a final flourish of the blowtorch, lifts the gracefully tapered Conference pears above the everyday.

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from Great British Chefs

Smoked bacon hash with a fried duck egg

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from Great British Chefs

Adam’s mulled wine

Essential for bonfires, Guy Fawkes, Halloween and Christmas, mulled wine is a great way to brighten the dark evenings of autumn and winter. Adam Gray's recipe includes the expected festive spices and orange zest, but cleverly adds a dash of sweet peach schnapps.

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"Sumer is cumen in" is found on f. 11v. of Harley MS 978, which is one of the world's most famous medieval music manuscripts. The manuscripts contains the fables of Marie the France, medical texts and recipes and a glossary of herbs.

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from Great British Chefs

Millionaires mousse

Adam Gray shares a delicious millionaires mousse recipe, perfect to serve as a petit four throughout the festive season and beyond

from Great British Chefs

Roast loin of venison, wild mushroom pie and parsnip purée

Roast Venison, Mushroom Pie & Parsnip Puree - I like the idea of a mini pie or onion tarte tartin as a part of a dish

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