Mark sargeant recipes

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Tapas Time With Chorizo And Prawns

Tapas Time With Chorizo And Prawns

Below is a clip from Saturday Kitchen where James Martin and Mark Sargeant put it all together. These days most supermarkets have Chorizo but if you want the real thing then check out the selection of cured meats at Spaneli
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Dinner with Stephen Terry at Harvey Nichols, November 24th

Dinner with Stephen Terry at Harvey Nichols, November 24th

Inspired…by travels into the dark heart of London’s most explosive kitchens, and includes contributions from some of the UK’s finest chefs, including Angela Hartnett, Glynn Purnell, Jason Atherton, James Martin, Mark Sargeant, Michel Roux Jr, Nathan Outlaw, Paul Ainsworth, Rowley Leigh, Simon Hopkinson, Shaun Hill, Simon Rogan, Tom Kerridge, Tom Kitchin and more
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A Review of R R Spink and Sons Smoked Fish

A Review of R R Spink and Sons Smoked Fish

R R Spink and Sons have just announced an exciting new partnership with Michelin-starred chef, Mark Sargeant, to celebrate their 300th Birthday and have lots of exciting things planned for the year ahead, including limited edition products and plenty of smoked trout recipes
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Michelin Starred Chef Mark Sargeant Recipe Video with Andys Kitchen

Michelin Starred Chef Mark Sargeant Recipe Video with Andys Kitchen

Michelin-starred chef Mark Sargeant has teamed up with Simply beef and lamb to encourage everyone to be more adventurous with lamb this Spring
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Valentine’s Dessert – Layered Chocolate Mousse

Valentine’s Dessert – Layered Chocolate Mousse

Today I’ve found a rather tempting dessert idea for layered chocolate mousse from Mark Sargeant who used to be the head chef at Gordon Ramsay’s Michelin starred restaurant at Claridge’s in London
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A very crunchy post

A very crunchy post

This summer, Ryvita has joined forces with the talented Chef Mark Sargeant, owner of the celebrateeed Rocksalt in Folkestone, to create a series of fresh and zingy toppings, inspired by the British Summertime, to perfectly accompany your favourite Ryvita Crispbreads
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The Hunger Games - and Chocolate Digestives

The Hunger Games - and Chocolate Digestives

At the moment, I'm reading John Sargeant's autobiography, The Tent the Bucket and Me by Emma Kennedy (again - in preparation for the camping season - it's hilarious) The Red House by Mark Haddon, and 'The Welsh Learner's Dictionary' (
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Taste of London, Regent’s Park

Taste of London, Regent’s Park

The last savoury dish we had was British Wagyu Beef Dripping on Toast with Kentish Tomatoes from Plum + Spilt Milk (King’s Cross St Pancras, classic food courtesy of chef Mark Sargeant
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Ryvita-lise your Sunday morning!

Ryvita-lise your Sunday morning!

Inspired by Mark Sargeant, I am offering you a few more ideas for a leisurely Sunday breakfast or brunch, using Ryvita
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Ryvita è bella (Autumn recipes with Ryvita)

Ryvita è bella (Autumn recipes with Ryvita)

Celebrate the season with Ryvita and the talented chef Mark Sargeant, of celebrated Rocksalt in Folkestone, who created a selection of heart warming British autumnal toppings, tailored to perfectly accompany your favourite Ryvita® Crispbreads
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Observer Food Monthly Awards 2012: vote early and vote often (just kidding!)

Observer Food Monthly Awards 2012: vote early and vote often (just kidding!)

A luxury break at Mark Sargeant’s restaurant, Rocksalt, in Folkestone. Observer Food Monthly. Awards 2012But seriously, it's that time of the year again
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Lemon and honeycomb trifle

1. Spread the lemon curd over the bottom of the trifle bowl. Stack some of the sponge fingers upright around the inside edge of the bowl to make a wall at the bottom
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Barnsley chops and kidneys

1. Preheat the oven to 180C/160C/gas 4. 2. Wrap the sweet potatoes in aluminium foil and bake for 35-40 minutes, or until tender
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Cold chocolate and sea buckthorn fondant

1. For the fondant buckthorn centre. Put all ingredients into a pan except the pectin and bring to the boil
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Steak with garlic fries and green sauce

1. For the fries. peel the potatoes and cut them into French fry shapes. Wash in cold running water until the water runs clear, then set the chips aside in a bowl of cold water until you are ready to cook them
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Berry trifles

1. For the custard. in a small saucepan, combine the 600ml of double cream with the vanilla pod seeds and heat just until small bubbles begin to appear around the edge of the pan
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Fidget pie

1. Put the ham hock into a large saucepan, add 1 chopped onion, the celery, carrot and bay leaf. Cover with water and bring to the boil