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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.

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

Plum Clafoutis Recipe With Crème Fraîche Sorbet - Great British Chefs

Warm plum clafoutis with crème fraiche sorbet

Plum Clafoutis Recipe With Crème Fraîche Sorbet - Great British Chefs

Stephen Crane - Wikipedia, the free encyclopedia

The Red Badge of Courage - Wikipedia, the free encyclopedia

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

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.

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.

This Black Forest gateau marks a triumphant return for the much loved dessert.

Black Forest gâteau

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.

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.

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

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

Hazelnut macarons with raspberry sorbet and rose opaline

Hazelnut macarons with raspberry sorbet and rose opaline

Hazelnut macarons are served with a delicious raspberry sorbet and rose opaline in this joyous recipe from top chef Stephen Crane

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.

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.

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