This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

Pork and quince

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

Salmon gravlax with horseradish

Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.

Duck breast with celeriac choucroute, bulgur wheat and cherries

Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.

This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous

Cauliflower textures

This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous

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