Recipes
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Hot Turkey and Caramelised Onion Tart with Melting
Stilton Cheese
This is a quick recipe to use up all your left over turkey
over
the festive season, but you can omit the turkey to
keep it
vegetarian or use other types of cheese i.e.
Gruyere or Lancashire.
Quick Creamy Mashed Potatoes
Quick and easy provided you have a food processor!!
Seared Salmon with an Apple and Radish Salad
A very simple and light recipe. During the summer months try to use wild salmon for a richer flavour.
Adam’s Mulled Wine
Great as a hot toddy during Christmas, but the mulled wine is also ideal to poach fruits such as apples, pears or plums in.
Roast Squab Pigeon and Celeriac Salad
This was one of the first dishes I prepared and cooked when I was working for Bruno Loubet at the Four Seasons Hotel in Park Lane. I was a very young and inexperienced chef at that time but I thought this dish was fantastic. If you are unable to get squab pigeon use quail or wood pigeon instead.
Roast Tomato and Spring Onion Risotto with Seared Tuna
I cook this dish regularly at home as it is so satisfying to cook risotto and the end result is always worth the wait. This is also a great vegetarian dish if you omit the tuna and stir in some washed rocket leaves just as you are about to serve .
Parsnip and Apple Soup
This is a hearty autumn soup when both these ingredients are at their best. Serve with warm crusty bread.
Raspberry Bakewell Tart
This dessert sums up the summer, using fresh British raspberries when they are at their peak during July and August.
Apple & Blackberry Crumble With A Macadamia Nut And Vanilla Topping
The topping on this autumn crumble remains crunchy when it is being baked and the macadamia nuts and vanilla give it an extra edge.
Spiced Poached Pears with Hot Chocolate Sauce and Vanilla Ice Cream
This dessert is fantastic for a dinner party as it can be prepared well in advance and the final results will definitely keep your guests wanting to come back for more!
Stuffed Saddle of Lune Valley Lamb
Although lamb is often associated with spring it is also fantastic during the summer too. Ask your butcher for a boneless short-cut saddle of lamb which is cheaper and has less wastage than a full saddle.
Chicken and Watercress Risotto
This is an ideal accompaniment to roast chicken or simply served on its own with a crisp green salad and hazelnut dressing.
Organic Salmon with English Peas and Chorizo
Try to use fresh peas during the months of June and July when they are at their best, but frozen peas will also make a good substitute. If you were unable to use salmon, fresh trout would also work very well.
Pan Fried Halibut with Smoked Bacon
I think of this as an autumn fish dish with the smoky bacon and wild mushroom flavours. Other flat fish like Turbot, Brill or Plaice would also work very well instead of the Halibut.
Red Mullet with Baby Spinach Salad and Crushed Caesar New Potatoes
This is great summer fish dish. Try to use Jersey Royals when they are at their peak in May or June. If the Caesar dressing is not to your taste then substitute it with soured cream.
Grilled Guinea Fowl Breast with Vine Ripened Tomatoes
The Guinea Fowl breasts could alternatively be cooked on the barbecue. Try to use British vine ripened tomatoes when they are at their best in during the months of June and July.
Layered Smoked Salmon Terrine
This is a really great starter to make for a dinner party as it can be made two or three days in advance. The finished terrine looks and tastes amazing and it will impress your guests!
Smoked Bacon Hash with Fried Duck Egg
This is a great brunch dish, with the fried duck egg giving the hash extra richness. The smoked bacon hash can made well in advance and if you do not want to use bacon then it can be substituted with slow cooked duck or guinea fowl leg meat.
Treacle Tart
A classic British dessert that is best served at room temperature or just warm. I have served it with fresh orange segments to compliment the sweet rich taste of the tart.
English Vegetable Minestrone with a Roasted Chump of Lune Valley Lamb and Lovage Pesto
This season recipe was recently featured on the coverage of BBC 2 Hampton Court Flower Show programme,where Adam demonstrated how to cook the dish to presenter Joe Swift.