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Chef Mark Jordan

from Great British Chefs

Pan-roast sea bass fillet with Jersey scallops and peas

Pan-roast sea bass fillet with fresh garden peas and seared Jersey scallops

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from Great British Chefs

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta by Mark Jordan

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from Great British Chefs

Galette of Cox’s apple and mint opaline, black butter ice cream

Mark Jordan's original idea for this dessert was to have a slant of an old classic – the apple crumble with vanilla custard – but over time it has developed into this gorgeous galette recipe with the addition of apple jelly and black butter ice cream.

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from Great British Chefs

Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise

This lovely amuse bouche from Mark Jordan stars succulent sous vide salmon, pairing the fish with fresh cucumber and beautifully fresh oysters.

from Great British Chefs

Honey-roasted breast of duck with griottine cherries

This duck recipe from Mark Jordan pairs honey roast Gressingham duck with griottine cherries for a delicious dinner

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from Great British Chefs

Asparagus spears with truffle, poached free-range duck egg and hollandaise sauce

Asparagus Recipe Truffle, Duck Egg & Hollandaise - Great British Chefs

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from Great British Chefs

Hot passion fruit soufflé

The sweetness of passion fruit is offset beautifully by the egg-based soufflé in this sumptuous soufflé recipe from brillant chef, Mark Jordan

Recipe book by Jersey chef Mark Jordan. How to recreate many of the dishes served at his Michelin star restaurant The Atlantic.

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