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Daniel Clifford Recipes

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from Great British Chefs

Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder

Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder - Daniel Clifford. Daniel Clifford's red mullet recipe stuffs the fish with Spanish ham and the coastal herb sea purslane, binding the fish with meat glue. Other elements of this stunning dish include a green olive powder, Parmesan purée and caramelised artichokes. This seafood recipe scored a perfect 10 on Great British Menu 2012.

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from Great British Chefs

Whiskey sours

Daniel Clifford shares his whiskey sour recipe, which can be used to round off a dinner party with a bang. Use good American bourbon for these petit fours

from Great British Chefs

Cointreau orange chocolates

This orange chocolate recipe from Daniel Clifford is flavoured with Cointreau for a beautifully simple chocolate petit four treat

from Great British Chefs

Chocolate soufflé

Try Daniel Clifford's recipe for an indulgent chocolate soufflé that will rarely fail to please

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from Great British Chefs

Chocolate soufflé

Try Daniel Clifford's recipe for an indulgent chocolate soufflé that will rarely fail to please

from Great British Chefs

Cheese scones

Cheese scones - Daniel Clifford. Create your own using this simple to follow cheese scone recipe, which is great to make for picnics, breakfast or brunch, or just for a nice snack.

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