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James Mackenzie Recipes

from Great British Chefs

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs

Liquorice panna cotta with Yorkshire rhubarb and parkin crumbs James Mackenzie's uniquely flavoured panna cotta is served with forced rhubarb and parkin crumbs - a kind of sticky ginger cake from Yorkshire

from Great British Chefs

Roast pheasant breast with parsnip purée, parkin and pickled brambles

Roast pheasant breast with parsnip purée, parkin and pickled brambles by James Mackenzie

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from Great British Chefs

Pistachio and raspberry Bakewell tart

James Mackenzie puts a spin on the classic Bakewell tart with the addition of pistachio and zingy fresh raspberries

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from Great British Chefs

Asparagus with crispy duck egg, chorizo and lovage

This triumphant crispy egg recipe from James Mackenzie will usher in spring with a bang. The chorizo and lovage add a real punch to proceedings, making this a super starter for a dinner party.

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from Great British Chefs

Tomato and mozzarella salad with lovage pesto and spiced gazpacho

James Mackenzie adds an elegant flourish to a classic tricolore salad recipe, enhancing the simple combination of tomatoes,…

from Great British Chefs

Vegetable and chestnut stew with sage crust and crispy kale

Hearty vegetarian dishes fit for winter can be hard to find - but this vegetable and chestnut stew recipe from James Mackenzie ticks all of those boxes, consisting of chestnuts, broccoli and carrots and topped with a sage crumb and deep-fried kale.

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from Great British Chefs

Forced Yorkshire rhubarb trifle with rum soaked parkin crumbs

Forced Yorkshire rhubarb trifle with rum soaked parkin crumbs by James Mackenzie

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from Great British Chefs

Roast pheasant breast with parsnip purée, parkin and pickled brambles

James Mackenzie's majestic dish showcases the very best of autumn/winter produce, serving pheasant breast with parsnip, blackberry and sprouts

from Great British Chefs

Winter greens with walnut butter

This greens with walnut butter recipe from James Mackenzie makes the perfect Christmas side - the walnut butter can be made in advance, and simply tossed with the blanched greens for a quick and easy dish.