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from Great British Chefs

Vol-au-vents of mussel, spinach and Roquefort

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

from Great British Chefs

Vol-au-vents of mussel, spinach and Roquefort

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

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from Great British Chefs

Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream

Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck…

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from Great British Chefs

Chocolate and peanut ganache tartelette

Read our Rhubarb Chutney Review - from #Michelin Star #Chef Mark Dodson, of The Mason's Arms #Knowstone, #Devon http://www.atasteofdevon.co.uk/news/57-rhubarb-chutney-review.html

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from Great British Chefs

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

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from Great British Chefs

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

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from Great British Chefs

Roast partridge with seasonal vegetables and tarragon jus

Roast partridge with seasonal vegetables and fresh tarragon jus. "Tarragon has an earthy aniseed flavour that pairs well with rich game birds like partridge." #fancyfood

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