Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.
Chocolate and Peanut Ganache Tartelette Recipe - Great British Chefs
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
Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck…
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
Fillet of Alaska halibut with potato crust and cider cream sauce - Great British Chefs Mark Dodson
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
Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop