Great british chefs

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Dory Recipe, John Dory, Gourmet Food Plating, Mussels Recipe, Great British Chefs, Bistro Food, Fine Dining Recipes, Fish Food, Fish Dishes

Gourmet Food Plating

Great British Chefs

Fine Dining Recipes

Pan-Fried John Dory Recipe with Mussels

William Drabble's pan-fried John Dory recipe is served with mussels, apples and celeriac for a wonderful autumnal dish.

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Duck Breast Recipes, Potato Dauphinoise, Duck Breast Recipe, Potatoes Dauphinoise, Chicory Recipe, Great British Chefs, Duck Breast, Fine Dining Recipes, Game Recipes

Duck Breast Recipes

Potato Dauphinoise

Duck Breast Recipe

Potatoes Dauphinoise

Great British Chefs

Fine Dining Recipes

Duck Breast Recipe & Potato Dauphinoise

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

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This clever little starter from James Cochran combines classical fine dining with childhood nostalgia. Silky smooth chicken liver parfait is piped onto crisp sablé biscuits, with a set cherry purée in the centre. Most of the time required for this dish is hands-off, so you can get the majority of it made in advance and simply assemble the dish before serving. Business Menu Ideas, Liver Parfait, Chicken Liver Parfait, Liver Mousse, Canada Recipes, Jammy Dodgers, Chicken Liver Pate, Great British Chefs, Bistro Food

Business Menu Ideas

Chicken Liver Parfait

Chicken Liver Pate

Great British Chefs

Chicken Liver Parfait and Cherry Jammy Dodger Recipe

This clever little starter from James Cochran combines classical fine dining with childhood nostalgia. Silky smooth chicken liver parfait is piped onto crisp sablé biscuits, with a set cherry purée in the centre. Most of the time required for this dish is hands-off, so you can get the majority of it made in advance and simply assemble the dish before serving.

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'Nduja Chicken with Mozzarella and Pesto Recipe - Great British Chefs Spicy Marinade For Chicken, Marinade For Chicken Thighs, Nduja Recipe, Chicken With Mozzarella, Carbonara Pizza, Bacon Lasagna, Mozzarella Sauce, Coke Chicken, Chicken Thigh Marinade

Spicy Marinade For Chicken

Marinade For Chicken Thighs

Chicken With Mozzarella

Carbonara Pizza

Mozzarella Sauce

Chicken Thigh Marinade

'Nduja Chicken with Mozzarella and Pesto Recipe

This easy Italian-inspired recipe uses 'nduja as a spicy marinade for chicken thighs, which are then cooked in a garlicky tomato and mozzarella sauce and topped with a quick homemade pesto.

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Maitre D Butter, Wing Dinner, Sour Cream Gravy, Savory Butter, Sous Vide Vegetables, Homemade Pasta Recipes, Top Chef Recipes, Compound Butter Recipe, Scrap Wood Ideas

Maitre D Butter

Sour Cream Gravy

Sous Vide Vegetables

Homemade Pasta Recipes

Top Chef Recipes

Compound Butter Recipe

Scrap Wood Ideas

Maître D'Hôtel Butter Recipe

This classic French compound butter contains only a few ingredients, but the resulting combination of flavours does wonders for steaks, fish, potatoes and vegetables. Make a batch and keep it in the freezer, ready to be sliced and placed on top of your dinner whenever you fancy it.

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Mary Berry Sticky Soy & Ginger Pork Recipe | BBC2 Love to Cook, 2021 Pork Fillet Recipes, Fillet Recipes, Soy Ginger, Mary Berry Recipes, Sticky Pork, Mary Berry Recipe, Ginger Pork, Pork Fillet, Berry Recipes

Pork Fillet Recipes

Mary Berry Recipes

Mary Berry Recipe

Mary Berry's Sticky Soy and Ginger Pork Fillet

The flavourful marinade does all the hard work in this sticky soy and ginger pork fillet recipe from Mary Berry.

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Gnocchi Mushroom, Gnocchi With Mushrooms, Vegan Fine Dining, Sous Vide Vegetables, Mushroom Recipes Vegan, Gnocchi Dishes, Thyme Recipes, Great British Chefs, Pasta Gnocchi

Gnocchi Mushroom

Gnocchi With Mushrooms

Vegan Fine Dining

Sous Vide Vegetables

Mushroom Recipes Vegan

Great British Chefs

Chestnut Gnocchi with Mushrooms Recipe

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.

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This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast. Small Plates Menu Ideas, Vegetarian Small Plates, Small Plates Food, Small Plates Food Ideas, Spain Dishes, Haute Cuisine Recipes, Plated Dishes, Harissa Recipe, Harissa Recipes

Small Plates Menu Ideas

Vegetarian Small Plates

Small Plates Food

Small Plates Food Ideas

Haute Cuisine Recipes

Harissa Recipes

Confit Fennel with Saffron and Harissa Recipe

This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.

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Richard Davies' venison with Parmesan crust recipe is laced with some sophisticated touches, from crispy shallot rings to diced and puréed butternut squash. A hearty and impressive dish to serve on a chilly day Butternut Squash Parmesan, Spa Facilities, Great British Chefs, Country Hotel, Plating Ideas, Venison Recipes, Fine Dining Recipes, Game Recipes, Parmesan Crusted

Butternut Squash Parmesan

Great British Chefs

Venison Recipes

Fine Dining Recipes

Parmesan Crusted

Venison with Parmesan Crust Recipe

Richard Davies' venison with Parmesan crust recipe is laced with some sophisticated touches, from crispy shallot rings to diced and puréed butternut squash. A hearty and impressive dish to serve on a chilly day

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Baked Cod Recipe with Mint Hollandaise - Great British Chefs Cod Fillet Recipes, Lettuce Recipes, Baked Cod Recipes, Fried Cod, Cod Recipe, Great British Chefs, New Potatoes, Baked Cod, Cod Recipes

Cod Fillet Recipes

Lettuce Recipes

Baked Cod Recipes

Great British Chefs

Baked Cod Recipe with Mint Hollandaise

Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish. A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.

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Great British Chefs