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

Read our Rhubarb Chutney Review - from #Michelin Star #Chef Mark Dodson, of The Mason's Arms #Knowstone, #Devon http://www.atasteofdevon.co.uk/news/57-rhubarb-chutney-review.html

Read our Rhubarb Chutney Review - from #Michelin Star #Chef Mark Dodson, of The Mason's Arms #Knowstone, #Devon http://www.atasteofdevon.co.uk/news/57-rhubarb-chutney-review.html

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

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

Chocolate and Peanut Ganache Tartelette Recipe - Great British Chefs

Chocolate and peanut ganache tartelette

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

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

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

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

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

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." #fancyfood

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 cream or vanilla ice cream instead. - Mark Dodson

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

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

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