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from Great British Chefs

Roast duck breast with asparagus, caramelised shallot and hispi cabbage

Roast duck breast with asparagus, caramelised shallot and hispi cabbage recipe on Great British Chefs

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from Great British Chefs

Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

Grilled Guinea Fowl breast is used to create a tasty main in this recipe. Adam Gray complements the fowl with tomatoes and ham.

Bourne & Hollingsworth Chef: Adam Gray - With varied eating and drinking spaces, welcoming service and all-day flexibility, Bourne & Hollingsworth Buildings offers a creative hub for all those who enjoy the brand’s signature style, day and night. B&H Buildings offers the consistent quality and friendly service of a member’s club, but without any of the membership fees or contrived exclusivity.

from Great British Chefs

Roast loin of venison, wild mushroom pie and parsnip purée

Roast Venison, Mushroom Pie & Parsnip Puree - I like the idea of a mini pie or onion tarte tartin as a part of a dish

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from Great British Chefs

English quail and truffle pie with buttered kohlrabi

This luxurious quail and truffle puff pastry pie makes the perfect starter to a celebratory dinner. It's a lovely meat pie recipe to make

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from Great British Chefs

Low-fat fish stew

Adam Gray uses sustainable white fish to create a delicious fish stew, not only full of flavour, but low in carbs and fat

Roast duck breast with asparagus, caramelised shallot and hispi cabbage » Gressingham Duck

from Great British Chefs

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts: http://www.greatbritishchefs.com/recipes/spinach-soup-with-wild-garlic-toasts#

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