New Classics: Inspiring and delicious recipes to transform your home cooking. Marcus Wareing
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ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MANGO, PASSION FRUIT AND MINT PAVLOVA
ESPRESSO AND CHOCOLATE BAKED ALASKA
PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM
BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM
WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL
DATE AND ORANGE BLOSSOM BRIOCHE
CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS
FERMENTED BARLEY AND ALE BREAD
GLUTEN-FREE PUMPKIN-SEED BREAD
MARMITE, ONION AND CHEDDAR BREAD
COURGETTE, TARRAGON AND CHEESE SCONES
OAT, MACADAMIA AND APRICOT COOKIES
BUTTERMILK AND GOLDEN SYRUP SCONES