CHEFS

Recipes by Mark Jordan

Crab ravioli with mussel with potato mariniere, wilted spinach and caviar

by Mark Jordan
Main course

Langoustines with oyster mayonnaise, wilted spinach and anchovy sand

by Mark Jordan
Starters & nibbles

Pan-roasted fillet of beef with lobster ravioli and spring vegetables

by Mark Jordan
Main course

Dover sole with crab-crushed Jersey Royals and sauce grenoble

by Mark Jordan
Main course
See all Mark Jordan recipes (4)

Programmes with Mark Jordan

Saturday Kitchen Best Bites

Saturday Kitchen Best Bites

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