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from Great British Chefs

Vol-au-vents of mussel, spinach and Roquefort

Bringing a modern twist to a retro classic, Mark Dodson's vol-au-vents have a creamy blue cheese sauce to complement the mussel filling. Don't be afraid of giving mussels a try at home – really quick to cook and make these puff pastry tarts extra special. These individual versions make a great lunch, but you could make smaller ones for canapés as well.

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from Tesco Real Food

Mark Dodson’s fish lasagne with cheesy topping

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from Tesco Real Food

Mark Dodson’s fruity chicken curry

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from Great British Chefs

Fish lasagne with cheesy topping

This fish lasagne kids recipe from Mark Dodson teaches children some integral cookery skills - from making a Béchamel sauce to poaching fish in milk.

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from Great British Chefs

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

from Tesco Real Food

Mark Dodson's sticky chicken wings

Have fun with the kids preparing this great lunch classic. Find the recipe for sticky chicken wings and many more at Tesco Real Food today!

from Great British Chefs

Breast of partridge ‘en crépinette' with salsify beignets and poached pear

Breast of Partridge ‘en Crépinette' with Salsify Beignets and Poached Pear | Great British Chefs

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from Great British Chefs

Mango parfait with coconut sorbet

This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson

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from Great British Chefs

Wood pigeon with blueberry jus, beetroot purée and potato crisps

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully

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