Roast Grouse with blackberries and port wine jus Seven Park Place by William Drabble

Roast Grouse with blackberries and port wine jus Seven Park Place by William Drabble

William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

Griddled South Coast sea bass with provençal vegetables and basil oil

William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

Chocolate glaze for Chocolate mousse cake with raspberries. For the glaze: 280ml of water 360g of caster sugar 120g of cocoa powder 210ml of cream 8 gelatine leaves. Bring water, sugar, cocoa and cream to the boil. Remove from heat and add gelatine previously soften. Whisk and strain and keep in a warm place until use.

Chocolate mousse cake with raspberries

Chocolate glaze for Chocolate mousse cake with raspberries. For the glaze: 280ml of water 360g of caster sugar 120g of cocoa powder 210ml of cream 8 gelatine leaves. Bring water, sugar, cocoa and cream to the boil. Remove from heat and add gelatine previously soften. Whisk and strain and keep in a warm place until use.

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

Roast grouse with blackberries and port wine jus

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.

Lobster tail is poached in succulent stock in this recipe by William Drabble. Caramelised and puréed cauliflower round out this delicious lobster recipe.

Poached lobster tail with cauliflower and butter sauce

Lobster tail is poached in succulent stock in this recipe by William Drabble. Caramelised and puréed cauliflower round out this delicious lobster recipe.

Chef William Drabble - L'art de dresser et présenter une assiette comme un chef de la gastronomie...

Chef William Drabble - L'art de dresser et présenter une assiette comme un chef de la gastronomie...

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds & packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

Beetroot chutney

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds & packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

Roasted John Dory with Norfolk mussels, celeriac, apples and chives - William Drabble

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