Warm plum clafoutis with crème fraiche sorbet by Stephen Crane

Warm plum clafoutis with crème fraiche sorbet

British - Warm plum clafoutis with crème fraiche sorbet - Stephen Crane

This homemade tortellini recipe makes a comforting meal or a welcome starter for friends coming to dinner. By Stephen Crane

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin, chestnuts and sage feature in this glorious tortellini recipe from Stephen Crane. This buttery pumpkin recipe is an autumn favourite.

Warm plum clafoutis with crème fraiche sorbet - Stephen Crane

Warm plum clafoutis with crème fraiche sorbet

Plums are the star of this clafoutis recipe from Stephen Crane: in the baked dessert and in a compote. Crème fraîchѐ sorbet compliments this plum recipe.

Stephen Crane - Wikipedia, the free encyclopedia

The Red Badge of Courage - Wikipedia, the free encyclopedia

Pumpkin, chestnuts and sage feature in this glorious tortellini recipe from Stephen Crane. This buttery pumpkin recipe is an autumn favourite.

Pumpkin tortellini with chestnuts and a sage beurre noisette

For this sumptuous pumpkin pasta dish from Stephen Crane, pumpkin, sage and chestnuts combine in a rich and buttery autumnal tortellini.

Goat's cheese crotin with marinated chargrilled vegetables

Goat's cheese crotin with marinated chargrilled vegetables

This goats cheese recipe from the fantastic Stephen Crane features rich, warm crisp goat cheese parcels served with fresh flavoured and colourful Mediterranean vegetables for a stunning vegetarian recipe.

Foie gras terrine - Stephen Crane

Foie gras terrine

This Stephen Crane recipe is a flavourful way of serving up foie gras as a starter. Best served with toast or chutney, this foie gras terrine is lovely to try.

Stephen Crane's raspberry sorbet recipe is made from raspberry purée, to make a hassle-free dessert

Raspberry sorbet

This raspberry sorbet recipe uses raspberry purée, making this a super-easy dessert. Good quality raspberry purée is available to buy in specialist food shops or online - or you could make your own.

CRAB POTATO GNOCCHI & GREENS in TOMATO SAUCE (recipe sans sauce)  [Italy, Modern] [Stephen Crane] [greatbritishchefs]

Crab gnocchi

Fresh flavours are allowed to sing in this simple crab pasta recipe from Stephen Crane.

Black Forest gâteau by Stephen Crane

Black Forest gâteau

Stephen Crane's chocolate emulsion is made using an espuma gun, making it an interesting alternative to the traditional chocolate sauce

Warm milk chocolate emulsion

Stephen Crane's chocolate emulsion is made using an espuma gun, making it an interesting alternative to the traditional chocolate sauce

Cod with bouillabaisse sauce -  Stephen Crane.    This cod fillet recipe from Ockenden Manor's Stephen Crane is a a celebration of seafood as the cod fillet is served in a delicious bouillabaisse sauce

Cod with bouillabaisse sauce

This cod fillet recipe from Ockenden Manor's Stephen Crane is a a celebration of seafood as the cod fillet is served in a delicious bouillabaisse sauce

A sublime dish for the colder months, this Stephen Crane recipe is as simple as it is lovely. Jerusalem artichokes are a delicious and flavourful root vegetable

Jerusalem artichoke soup

Jerusalem artichokes are rich and nutty in flavour. They go marvellously in soups and many other dishes. Browse some wonderful Jerusalem artichoke recipes from Great British Chefs

This easy strawberry mille feuille recipe is a magnificent dessert. Stephen Crane's lovely dish is served with an English strawberry sorbet

This easy strawberry mille-feuille recipe is a magnificent dessert. Stephen Crane's lovely dish is served with an English strawberry sorbet.

This recipe for homemade crab pasta is from Stephen Crane from Ockenden Manor. This is an excellent pasta as the gnocchi include crab meat in the mixture

Crab gnocchi

This recipe for homemade crab pasta is from Stephen Crane from Ockenden Manor. This is an excellent pasta as the gnocchi include crab meat in the mixture

Tonka bean crème brûlée

Tonka bean crème brûlée with apricot sorbet and chocolate emulsion

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