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from Great British Chefs

Chocolate mousse

A rich chocolate mousse is complemented by a wonderfully sugary caramel mousse in this gourmet chocolate mousse recipe from Adam Stokes.

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from Great British Chefs

Cullen skink

Cullen Skink Recipe - cullen skink is a thick Scottish soup which uses un-dyed smoked haddock, potatoes and onions, a traditional British affair. Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. This hearty yet delicately flavoured cullen skink recipe from Scottish-based chef, Adam Stokes, is easy to follow and produces a brilliant starter to a 'Burns Supper'

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from Great British Chefs

Salad of duck breast with orange, pine kernels and dandelion

Adam Stokes pairs duck with sweetcorn, coriander and orange in this fantastically fresh salad recipe

from Great British Chefs

Vanilla shortbread

Shortbread is a classic Scottish treat that offers a comforting buttery taste. This shortbread recipe is extra special; the biscuits are covered in cinnamon and flavoured with vanilla. - Adam Stokes

from Great British Chefs

Loin of rabbit with rabbit spring roll and tomato couscous

Adam Stokes shares a brilliant rabbit loin recipe, pairing the meat with a rabbit spring roll and couscous

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from Great British Chefs

Grouse with beetroot

This grouse recipe from Adam Stokes is a remarkable symphony of flavours, combining the excellent flavour of game with sweet beetroot and beautiful spring onions.

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from Great British Chefs

Cranachan soufflé

Adam Stokes plays on the Scottish tradition of cranachan to create a stunning soufflé. Celebrate Burns Night with this glorious dish

from Great British Chefs

Duck breast with rhubarb purée and walnut granola

Award-winning chef, Adam Stokes,pairs duck breast with rhubarb in this delicious recipe. Stokes finishes the dish with a clever walnut granola

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