Rune Aas

Rune Aas

Rune Aas
More ideas from Rune
Monkfish scampi in beer batter with wild garlic mayonnaise

Monkfish scampi in beer batter with wild garlic mayonnaise - Pete Biggs uses bubbly lager in the batter for his monkfish scampi to create an extra light and crispy finish

King crab, avocado, pink grapefruit, wood sorrel

Nigel Mendham's king crab recipe presents a distinctly gourmet play on crab, avocado and grapefruit.

Open lasagne of crab, tomato and fennel

This open lasagne recipe has a wonderful light flavour from delicate crab meat, sweet, slow-roasted tomatoes and fragrant fennel, layered together with pasta.

Gin and tonic cured salmon

Paul Welburn's fresh vibrant salmon recipe is complemented by the unusual addition of the flavours of gin and tonic.

King prawn kebabs with pea brûlée and rocket

This fantastic prawn kebab recipe also features a beautiful fresh pea brûlée. The brûlée is delightful with the prawn kebabs, and gives a great taste of summer

Variations of beetroot with goat's cheese flan and celery sorbet

Nigel Mendham presents an intricate presentation of beetroot and goat's cheese for Great British Chefs - a recipe for cooks who like to be challenged

Romesco with Bellota ham, vegetables and radishes

A fragrant romesco sauce is given backing by a range of seasonal vegetables in this ultra fresh salad from Robert Thompson. This is a great romesco recipe to make

Cinnamon Lamb Curry

Cinnamon Lamb Curry

Mykles winter fruits with cinnamon ice cream

Wintry desserts can be thin on the ground but this spectacular recipe from Gary Jones produces a warming dessert, complete with a dollop of cinnamon ice cream

Sticky Toffee Pudding

A decadently rich dessert, topped with an amazing toffee sauce (I like to add whisky!) makes one of the best Scottish desserts known the world over!