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Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

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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.

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.

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Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

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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

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Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

Great British Bake Off: Dessert Week inspiration and tips

Mark Dodson provides three nifty apple recipes in one; creating an extraordinary dessert bursting with flavour. This dish can be served to round off an autumnal dinner party - when apples and blackberries come into season.

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Chocolate and peanut ganache tartelette