Blackberry Parfait Recipe & Apple Sponge - Great British Chefs
A collection of tempting doughnut recipes from Great British Chefs includes recipes from Pascal Aussignac, Kevin Mangeolles and Dominic Chapman
This delicious combination of blackberry parfait, honeycomb and apple sponge is a classic recipe from Kevin Mangeolles from the Neptune Inn, Hunstanton
Grouse is prepared two ways as a paté and poached in this grouse recipe from Kevin Mangeolles. The grouse pairs well with the sweetness of figs and the brioche.
This sumptuous Aberdeen Angus beef steak recipe comes from acclaimed chef Kevin Mangeolles, pairing the steak with beef tea and a rich mushroom purée
This delicious sea bass recipe by Kevin Mangeolles combines the flavours of sea…
This cheese biscuit recipe by Kevin Mangeolles makes delicious fennel and Parmesan crackers--the perfect accompaniment to any cheese board
This onion bread recipe is from the great Norfolk based chef Kevin Mangeolles - this onion bread recipe delivers delicious onion bread time and time again
Grouse, Fried Brioche and Fig Purée - Chef Kevin Mangeolles
This halibut recipe is a wonderfully light, fresh and delicate fish dish with an Asian scented broth from Kevin Mangeolles
Onion bread by Kevin Mangeolles
This sumptuous Aberdeen Angus beef steak recipe comes from acclaimed chef Kevin Mangeolles, pairing the steak with beef tea and a rich mushroom puree
Cinnamon doughnuts and chocolate sauce by Kevin Mangeolles
Lobster is encased in tortelloni and paired with roast chicken wings in this lobster recipe by Kevin Mangeolles. Sweetcorn purée adds freshness to the pasta.