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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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Mango parfait with coconut sorbet

What could be better for a summers day dessert, than this parfait recipe from Mark Dodson which serves a mango parfait with coconut sorbet

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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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Sea bass with Jerusalem artichoke purée, roasted garlic and red wine

Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level.

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Award-winning chef, Mark Dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck egg

Read our Rhubarb Chutney Review - from #Michelin Star #Chef Mark Dodson, of The Mason's Arms #Knowstone, #Devon

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Recent Christmas festive shoot + styling at The Mason's Arms w chef Mark Dodson. Photography/styling by Guy Harrop

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Vol-au-vents of mussel, spinach and Roquefort

Retro vol-au-vents get a modern makeover with this mussel, blue cheese and spinach vol-au-vent recipe from chef Mark Dodson.

Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Chocolate and peanut ganache tartelette

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