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Scallops. pea purée. shoots and cumin foam - Chris Horridge - This recipe is a sure way to wow at any dinner party.

Puss in Boots 😺 Scallops, pea purée, shoots and cumin foam - Chris Horridge

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An autumnal wild pigeon recipe from Pascal Aussignac includes an ineffably smooth Jerusalem artichoke puree and hazelnuts

Galton Blackiston comes up with a wonderfully wintery dish, using the comforting flavours of pork belly, apple and a creamy garlic purée

Adam Grey's pigeon recipe pairs the roast squab with a simple celeriac salad for a surprisingly easy meal. This recipe is a wonderful way to prepare pigeon.

James Sommerin's mackerel recipe is a creative take on mackerel fillets. Pickled beetroot, horseradish and white chocolate add a daring taste to the mackerel.

Classic fish cakes are made even better with zingy lime dressing in this salmon fish cake recipe by Chris Horridge. These salmon fish cakes…

A Recipe by Raymond Blanc Classic French Grand Chef Relais Châteaux, Raymond Blanc gives you ravioli of butternut squash, thai shallot, wood sorrel.

Simon Hulstone shares his fabulous mackerel pâté recipe with pickled cucumber recipe. Simon Hulstone is famous for his fantastic fish and seafood dishes

Salmon mi cuit with beetroots - Luke Holder - a very attractive starter dish.