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Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

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Sea trout with ruby chard and clams

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

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Goat's cheese, roasted beetroot and a black olive tuile

Goat's cheese, roasted beetroot and a black olive tuile - Alan Murchison

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Beignet of veal sweetbreads with rosemary and onion cream

Alan Murchison has devised a brilliant veal sweetbread recipe wonderfully flavoured with rosemary and onion cream. This is a great way to prepare sweetbreads

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Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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The Performance Chef Alan Murchison's meal planning guidelines

Foie gras with rhubarb and duck breast

This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney

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Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni from greatbritishchefs.com

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White chocolate panna cotta with honeycomb

Alan Murchison is a master of making the simple look exquisite; his white chocolate panna cotta with honeycomb follows this trend

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