Richard Corrigan serves his pan-roasted lamb rump recipe with a number of delightful accompaniments, including wild mushrooms, salsify and Jerusalem artichoke purée.

Richard Corrigan serves his pan-roasted lamb rump recipe with a number of delightful accompaniments, including wild mushrooms, salsify and Jerusalem artichoke purée.

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A biography of chef Richard Corrigan on Great British Chefs. Richard Corrigan grew up on a 25 acre farm with no electricity but is now an award-winning chef

A biography of chef Richard Corrigan on Great British Chefs. Richard Corrigan grew up on a 25 acre farm with no electricity but is now an award-winning chef

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Richard Corrigan's lovely crab ravioli recipe is a simple ravioli with delicious crab meat filling. A great crab pasta recipe to make for a quick dinner.

Richard Corrigan's lovely crab ravioli recipe is a simple ravioli with delicious crab meat filling. A great crab pasta recipe to make for a quick dinner.

Richard Corrigan's lamb navarin recipe is a take on the classic French stew and is full of rustic flavour from braised lamb, garlic, anchovy and turnip.

Richard Corrigan's lamb navarin recipe is a take on the classic French stew and is full of rustic flavour from braised lamb, garlic, anchovy and turnip.

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This lime soufflé recipe is fantastic. Richard Corrigan's dessert soufflé uses mascarpone and also includes a wonderful lime…

This lime soufflé recipe is fantastic. Richard Corrigan's dessert soufflé uses mascarpone and also includes a wonderful lime…

This exquisite crab ravioli recipe from Richard Corrigan makes a delicious taste of the sea with its crab-filled ravioli and use of samphire and lobster bisque. Samphire is best enjoyed at its peak in the summer months between June and September.

This exquisite crab ravioli recipe from Richard Corrigan makes a delicious taste of the sea with its crab-filled ravioli and use of samphire and lobster bisque. Samphire is best enjoyed at its peak in the summer months between June and September.

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