British - Warm plum clafoutis with crème fraiche sorbet - Stephen Crane
Pumpkin, chestnuts and sage feature in this glorious tortellini recipe from Stephen Crane. This buttery pumpkin recipe is an autumn favourite.
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.
The Red Badge of Courage - Wikipedia, the free encyclopedia
For this sumptuous pumpkin pasta dish from Stephen Crane, pumpkin, sage and chestnuts combine in a rich and buttery autumnal tortellini.
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.
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.
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.
Fresh flavours are allowed to sing in this simple crab pasta recipe from Stephen Crane.
One of my favourite desserts: Black Forest gâteau by Stephen Crane
Stephen Crane's chocolate emulsion is made using an espuma gun, making it an interesting alternative to the traditional chocolate 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
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 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 with apricot sorbet and chocolate emulsion