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Wood pigeon with cobnuts

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

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Foie gras with rhubarb and duck breast

This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney

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Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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Sea trout with ruby chard and clams

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

Sweetcorn panna cotta with crab cannelloni

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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

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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

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

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

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Michelin starred chef Alan Murchison's recipe for steak au poivre: low fat version!

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Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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