Adam Grays Web Recipes
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. <recipe......>
Quick Creamy Mashed Potatoes
Quick and easy mash provided you have a food processor!! <recipe......>
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. <recipe......>
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. <recipe......>
Pan fried sea bass smoked bacon leeks
This dish is amazing when you pan fry the skin of the fish so it becomes crispy like crackling, the flavour becomes really intense. As sea bass is expensive you could use cod or salmon instead. <recipe......>
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. <recipe......>
Pan fried scallops, buttered potato, brown shrimp dressing
This dish is very Summery and light. You could omit the buttered potato and serve a crisp green mixed leaf salad with citrus dressing instead. If you are unable to get scallops try monkfish. <recipe......>
Bitter duck, creamed parsnips and roast potatoes
This dish was featured on the menu at the opening of Rhodes Twenty Four back in 2003. The bitterness of the black treacle and the sweetness of the duck breast go fantastically well and the parsnips, which I think should be used more in cooking, can be made into a great puree. <recipe......>
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. <recipe......>
Parsnip and Apple Soup
This is a hearty autumn soup when both these ingredients are at their best. Serve with warm crusty bread. <recipe......>
Roast Chump of Lamb with Crushed Turnips and Spring Garlic
The chump of lamb is a relatively cheap cut of meat, but to me one of the most flavoursome due to the marbling of fat that runs through it. Spring garlic / wild garlic can easily be picked in most wooded areas around the UK, as it grows wild in abundance from March to June. <recipe......>
Raspberry Bakewell Tart
This dessert sums up the summer, using fresh British raspberries when they are at their peak during July and August. <recipe......>
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. <recipe......>
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! <recipe......>