This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours. - Pascal Aussignac

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms Pascal Aussignac's beef fillet and bone marrow recipe contains a surprising combination of flavours and makes a beautiful winter dish

Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey

Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

Strawberry tart

A brilliant collection of Summer dessert recipes from the greatest chefs in Britain including Tom Aikens, Marcus Wareing, Nathan Outlaw and Martin Wishart

Great recipe for Stir Fry Pork Heart. MY VERSION BEST STIR FRY PORK DISH INSPIRED BY thegreatbritishchef (Pascal Aussignac ) LOVING IT

Stir Fry Pork Heart

Great recipe for Stir Fry Pork Heart. MY VERSION BEST STIR FRY PORK DISH INSPIRED BY thegreatbritishchef (Pascal Aussignac ) LOVING IT

Chocolate pudding with lavender sorbet wine black berry sauce. Date guiness cake..choc liquorice mousse

Chocolate pudding with lavender sorbet

A chocolate pudding recipe from Pascal Aussignac is given extra richness with an array of co-stars in this recipe: lavender and blackberry sorbet, blackcurrant sauce and caramel and dark chocolate mousse.

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot or dill mayonnaise, perhaps.

Maple-cured salmon

Maple-cured Alaska salmon recipe - This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canape or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot

Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!

Peppered salmon with rémoulade and pastis sauce

Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, b

The ultimate indulgence, this double-baked soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour. Nutty Parmesan cheese is paired to perfection with softened leeks, cream and a final flourish of shaved black truffle.

Parmesan and truffle double-baked soufflé

The ultimate indulgence, this double-baked soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour. Nutty Parmesan cheese is paired to perfection with softened leeks, cream and a final flourish of shaved black truffle.

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who ar...

Pissaladière

Pissaladière is a cheese-free pizza which is often served up in the south of France. Pascal Aussignac tops his with anchovies, olives and caramelised onions.

Salade Niçoise is a classic summery dish featuring tuna, anchovies, and soft boiled eggs which hails from Nice in the south of France. Toulouse-born Pascal Aussignac's salad Niçoise recipe is relatively classical - so the focus should be on ingredients and presenting it beautifully on a summer's day.

Salade Niçoise

Award-winning French chef, Pascal Aussignac, shares his simple salad Niçoise recipe. A classic salad to be enjoyed in the south of France and beyond

Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.

Grilled prawns and poutargue risotto

Pascal Aussignac's prawn risotto is a prawn starter that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good.

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

Glazed black salmon with celeriac remoulade

A super-simple yet classy dish, this glazed salmon recipe by Pascal Aussignac makes a superb dinner

This snail cassolette makes a superb dinner party starter, packed with flavour from capers, anchovies, snails and parsley

Cassolette of snails and anchovies

This snail cassolette makes a superb dinner party starter, packed with flavour from capers, anchovies, snails and parsley

Strawberry tart: Strawberries are marinated in rosé wine, and served layered in a crumbly shortbread base with vanilla custard

Strawberry tart

This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

English strawberries and zingy lemon juice play beautifully together in this…

Lemon and raspberry crêpes

English strawberries and zingy lemon juice play beautifully together in this crêpes recipe. Pascal Aussignac adds Grand Marnier to further flavour these crêpes.

This cherry clafoutis recipe is a classic dessert. Famed French chef Pascal Aussignac uses delicious griotte cherries for his version.

Griotte cherry clafoutis

This cherry clafoutis recipe is a classic dessert. Famed French chef Pascal Aussignac uses delicious griotte cherries for his version.

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