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Glynn Purnell - 33 recipes found
Braised lamb, red lentil stew and parsley salad by Glynn Purnell
Brown shrimp and potato salad by Glynn Purnell
Chicken thighs with pea custard and pea salad by Glynn Purnell
Fennel and asparagus 'tar-tar' with a fennel cloud by Glynn Purnell
Goats' cheese 'royal' and pineapple on sticks by Glynn Purnell
Guinea fowl Maryland by Glynn Purnell
Strawberries with tarragon and black pepper honeycomb with burnt English cream surprise by Glynn Purnell
Mince pie rolls by Glynn Purnell
Mint chocolate cremosa, raspberry purée, chocolate soil and dressed raspberries by Glynn Purnell
One-pot pollock with chorizo, butterbeans and goats' cheese by Glynn Purnell
Peas à la français with poached eggs and toasts by Glynn Purnell
Poached egg yolk, rocket and salsify salad by Glynn Purnell
Posh sausage roll by Glynn Purnell
Red mullet with a fennel and rocket salad, a tomato and chilli sauce and frozen feta cheese by Glynn Purnell
Red mullet with ceps and goats’ cheese by Glynn Purnell
Roast brill with scorched lettuce and fondue of onion with crème fraîche by Glynn Purnell
Roast duck breast with goats’ cheese curd, elderflower, peas and radishes by Glynn Purnell
Roast pork belly with shrimp-and-apple sauce by Glynn Purnell
Roast duck rolled in liquorice charcoal with tamarind and lime by Glynn Purnell
Roasted spiced lamb with coconut rice by Glynn Purnell
Venison with sweet and sour parsnips, pear and curly kale by Glynn Purnell
Roast pork with carrots cooked in toffee, cumin and passion fruit with smoked salt by Glynn Purnell
Salt baked potatoes with chorizo mayonnaise and escabeche of vegetables by Glynn Purnell
Scallops with raw vegetables, almond satay and ponzu by Glynn Purnell
Scorched confit pork belly with hot pickled pineapple salad and black pepper powder by Glynn Purnell
Short rib of beef with mussels, parsley and wild garlic by Glynn Purnell
Spiced cauliflower with toasted coconut and red lentils by Glynn Purnell
Spiced potted shrimp with cucumber salad by Glynn Purnell
Tail fillet of beef with blue cheese 'bonbons' by Glynn Purnell
Turbot cooked in coconut milk, frozen lettuce and confit English asparagus by Glynn Purnell
Vanilla baked cheesecake with blackberries by Glynn Purnell
Butternut squash soup with poached egg persillade and cheddar by Glynn Purnell
Warm chocolate foam with vanilla ice cream by Glynn Purnell
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