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Griddled South Coast sea bass with provençal vegetables and basil oil

William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

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Beetroot chutney

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

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Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

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Roast grouse with blackberries and port wine jus

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

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Baked stuffed apples

William Drabble's baked stuffed apples... William Drabble’s baked stuffed apples are perfect for the letting the kids get involved with mixing lots of ingredients together with their hands...

Griddled South Coast sea bass with provençal vegetables and basil oil

The oily texture of sea bass makes it perfect for griddling. Here, eminent chef, William Drabble does exactly that, serving with provençal vegetables

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Roasted John Dory with Norfolk mussels, celeriac, apples and chives

John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.

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Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly

William Drabble uses heavenly raspberry wheat beer to make this summery sorbet and jelly dessert.