Colourful new recipes from talented chef Mark Greenaway go live today
On a dull and grey Monday morning, what better way to brighten things up than to share with you some wonderful recipes from Mark Greenaway. Mark has kindly donated two delicious duck recipes and a recipe for the most gloriously indulgent cheesecake.
Ever wondered what you can do with that leftover blue cheese in the fridge? Mark's Duck egg salad recipe gives you a great opportunity to enjoy what you've got left, adding a splash of colour to your plate on even the greyest day (seriously, is this our Summer?!)
Sticking on the themes of duck and salad, we've also got this Duck, Broad Bean and Beetroot Salad (pictured right) from Mark. This recipe lends itself fantastically to enjoying any home grown produce you may have either fresh from the ground or squirrelled away in your freezer.
Or perhaps you've got an opened jar of peanut butter that needs using up? Why not have a go at the Peanut butter and white chocolate cheesecake recipe (you can see the final product on the left)? This is also a great way of using up those crumbled or stale biscuits at the bottom of the packet or biscuit barrel.
We'd love to hear how you get on cooking up a storm; if you have a go, be sure to leave us a comment below.
These recipes have been brought to you, via us, by the very talented Chef Patron Mark Greenaway.
Mark has received acclamation nationwide following the opening of Restaurant Mark Greenaway in Edinburgh in February last year.Earlier this year, Mark was the only Scottish Chef awarded the coveted three AA Rosettes for his outstanding cuisine. The ‘Rising Star Chef of the Year’s’ modern style of cooking with a traditional twist uses only the best local and seasonal produce.
Emma's back at the healm of the blog next week. I know she'll have some great tips, recipes and ideas for making the most of your food to share with you on her return so watch this space.