This gorgeous wood pigeon recipe from chef Alan Murchison includes a serving of cobnuts for an ideal main at an autumnal dinner party

Wood pigeon with cobnuts

Learn how to cook pigeon; from slow cooking a whole bird to pan-frying a pigeon breast, Great British Chefs covers all the need-to-knows

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

Sweetcorn panna cotta with crab cannelloni

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

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

Foie gras with rhubarb and duck breast

Deconstructed salad: Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Chef Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile

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

Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile.

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

Sea trout with ruby chard and clams

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

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

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump is an underrated yet supremely tasty cut. In this lamb rump recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni

An ingenious sweetcorn panna cotta lends a sweetness to this crab cannelloni dish from Alan Murchison. Sausage skins are cleverly used to hold the cannellonni in this crab recipe, resulting in an exquisite experience of flavour.

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchi...

Bream with galangal broth

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchison

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate  and port sauce recipe by professional chef Alan Murchison

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce recipe by professional chef Alan Murchison

Phase 2 (avocado): Belotta ham, asparagus and avocado, finished with a wondrous lemon oil dressing

Avocado and asparagus salad, Bellota ham, lemon oil dressing

This gourmet salad recipe from celebrated chef Alan Murchison samples great ingredients like Belotta ham, asparagus and avocado, finished with a wondrous lemon oil dressing

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchison

Bream with galangal broth

Bream with galangal broth. This is a sublime dish from Alan Murchison which is overtly inspired by the fineries of Thai cuisine. Galangal is a root vegetable from the ginger family which is used to infuse the broth poured over the sea bream fillets.

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

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump is an underrated yet supremely tasty cut. In this recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

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

Sea trout with ruby chard and clams

fish dish with or without spinach. Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce.

Beignet of Veal Sweetbreads With Rosemary and Onion Cream:  Great British Chefs, Alan Murchison

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.

Signed up to our January fitness challenge Run Yourself New and need a few nutrition pointers? Michelin chef Alan Murchison gives the lowdown on his healthy meal plans.

The Performance Chef Alan Murchison's meal planning guidelines

Signed up to our January fitness challenge Run Yourself New and need a few nutrition pointers? Michelin chef Alan Murchison gives the lowdown on his healthy meal plans.

L'ortolan Restaurant - Fine Dining in Berkshire. Executive chef Alan Murchison has held a Michelin star at L'Ortolan for 11 years.  http://www.foodanddrinkguides.co.uk/

L’Ortolan, Reading’s only Michelin starred restaurant with modern French cuisine by Head Chef Tom Clarke

Pinterest
Search