Great British Chefs
shopping basket 0 Items £0.00
  • Home
  • Recipes
    • By Collection
    • Kids recipes
    • Vegetarian recipes
    • By ingredient
    • Asparagus recipes
    • Lamb recipes
  • Chefs
    • All Chefs
    • All Restaurants
  • Videos
    • Chefs
    • Basic techniques
    • Meat
    • Fish and Seafood
  • Kids
    • Kids Recipes
    • Kids Videos
    • Kids Blogs
    • Free Kids App
  • Competitions
  • Blog
    • The Chefs Protege
  • Apps
  • Shop
    • Experiences
    • Products
    • Cookbooks
Register Sign In

From the Land recipes

Tweet
Tweet
From the Land recipes
Magnificent meat dishes are celebrated in this collection of recipes, with particular attention to British produce, such as quail, guinea fowl, pheasant, lamb and more. For distinctive dinners, William Drabble's roast grouse with blackberries is a wonderful seasonal recipe, and Morgan Meunier's Welsh lamb basted with herbs is full of exquisite flavour. Josh Eggleton's and Richard Corrigan's burgers are a deliciously unconventional take on hamburgers, while Dominic Chapman's roast Bronze turkey is a stunning centrepiece for a roast dinner
 
From the Land recipes
Aberdeen Angus rib eye, mushroom purée and beef tea
Aberdeen Angus rib eye, mushroom purée and beef tea Kevin Mangeolles
Course:Main
Complexity:Easy
Cooking Time:55 minutes plus 6 ½ hours preparation
Serves:6
View recipe
Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake
Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake Vineet Bhatia
Course:Main
Complexity:Medium
Cooking Time:9 hours
Serves:4
View recipe
Air-dried ham with a fried duck egg and Parmesan
Air-dried ham with a fried duck egg and Parmesan Dominic Chapman
Course:Starter
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Avocado and asparagus salad, Bellota ham, lemon oil dressing
Avocado and asparagus salad, Bellota ham, lemon oil dressing Alan Murchison
Course:Starter
Complexity:Medium
Cooking Time:30 minutes
Serves:4
View recipe
Barbecued jerk turkey steaks
Barbecued jerk turkey steaks Adam Gray
Course:Main
Complexity:Easy
Cooking Time:20 minutes plus overnight marinating time
Serves:8
View recipe
Beef braised in red wine with Provençal vegetables
Beef braised in red wine with Provençal vegetables Geoffrey Smeddle
Course:Main
Complexity:Easy
Cooking Time:3 hours Marinate beforehand between 12 and 48 hours
Serves:6
View recipe
Breast of Madgett's farm duck with potato pancakes
Breast of Madgett's farm duck with potato pancakes Bryan Webb
Course:Main
Complexity:Easy
Cooking Time:3 hours 45 minutes
Serves:4
View recipe
Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle
Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle Robert Thompson
Course:Starter
Complexity:Easy
Cooking Time:50 minutes plus cooling and reheating
Serves:2
View recipe
Barbecued pork chop with apple and endive
Barbecued pork chop with apple and endive Marcus Wareing
Course:Main
Complexity:Medium
Cooking Time:3 hours
Serves:4
View recipe
Barbecued sticky ribs
Barbecued sticky ribs Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:2 hours
Serves:4
View recipe
Beef and bacon lasagna
Beef and bacon lasagna Paul Heathcote
Course:Main
Complexity:Easy
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Beef cheek and fillet, Dorset snails and parsnip
Beef cheek and fillet, Dorset snails and parsnip Luke Holder
Course:Main
Complexity:Easy
Cooking Time:5 hours 30 minutes
Serves:6
View recipe
Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast
Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast Luke Holder
Course:Main
Complexity:Medium
Cooking Time:25 hours
Serves:4
View recipe
Beef fillet with blue cheese mousse
Beef fillet with blue cheese mousse Marcello Tully
Course:Main
Complexity:Medium
Cooking Time:2 hours 30 minutes
Serves:6
View recipe
Double loin of lamb with a lemon and mint stuffing on rustic ratatouille
Double loin of lamb with a lemon and mint stuffing on rustic ratatouille Galton Blackiston
Course:Main
Complexity:Medium
Cooking Time:4 hours 20 minutes
Serves:4
View recipe
Barbecued spatchcock chicken
Barbecued spatchcock chicken Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:40 minutes plus brining time
Serves:2
View recipe
Beef fillet, foie gras, parsley purée and Madeira sauce
Beef fillet, foie gras, parsley purée and Madeira sauce Chris Horridge
Course:Main
Complexity:Easy
Cooking Time:2 hours
Serves:4
View recipe
English quail and truffle pie with buttered kohlrabi
English quail and truffle pie with buttered kohlrabi Adam Gray
Course:Starter
Complexity:Challenging
Cooking Time:2 hours
Serves:6
View recipe
Chicken and watercress risotto
Chicken and watercress risotto Adam Gray
Course:Main
Complexity:Easy
Cooking Time:1 hour 10 minutes
Serves:4
View recipe
Gratinated pine nut-basil chicken with saffron mayo
Gratinated pine nut-basil chicken with saffron mayo Vineet Bhatia
Course:Canapé
Complexity:Easy
Cooking Time:15 minutes plus marinating and soaking
Serves:6
View recipe
Basil and garlic macaroni cheese
Basil and garlic macaroni cheese Tom Aikens
Course:Main
Complexity:Easy
Cooking Time:1 hour
Serves:4
View recipe
Beignet of veal sweetbreads with rosemary and onion cream
Beignet of veal sweetbreads with rosemary and onion cream Alan Murchison
Course:Canapé
Complexity:Easy
Cooking Time:1 hour 5 minutes
Serves:4
View recipe
Best-end of lamb, ‘Provençale herbs’
Best-end of lamb, ‘Provençale herbs’ Paul Heathcote
Course:Main
Complexity:Easy
Cooking Time:45 minutes
Serves:4
View recipe
Black olive crusted Sika venison with salsify and parsnip
Black olive crusted Sika venison with salsify and parsnip Phil Carnegie
Course:Main
Complexity:Easy
Cooking Time:55 minutes
Serves:4
View recipe
Grilled guinea fowl breast with roasted vine tomatoes and crispy ham
Grilled guinea fowl breast with roasted vine tomatoes and crispy ham Adam Gray
Course:Main
Complexity:Easy
Cooking Time:45 minutes
Serves:4
View recipe
Braised and roasted whole duck
Braised and roasted whole duck Marcus Wareing
Course:Main
Complexity:Medium
Cooking Time:2 hours
Serves:6
View recipe
Campfire chilli and coffee con carne
Campfire chilli and coffee con carne Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:2 hours 10 minutes
Serves:6
View recipe
Ham hock, split yellow pea and barley soup
Ham hock, split yellow pea and barley soup Shaun Rankin
Course:Starter
Complexity:Easy
Cooking Time:3 hours 30 minutes plus one hour soaking
Serves:4
View recipe
Hand-chopped rump steak burger with peppered bone marrow
Hand-chopped rump steak burger with peppered bone marrow Richard Corrigan
Course:Main
Complexity:Easy
Cooking Time:1 hour plus chilling time
Serves:4
View recipe
Hatchet Herd Dexter beef with Jerusalem artichoke gratin
Hatchet Herd Dexter beef with Jerusalem artichoke gratin Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:1 hour 10 minutes
Serves:4
View recipe
Venison burger with homemade chips
Venison burger with homemade chips Josh Eggleton
Course:Main
Complexity:Easy
Cooking Time:45 minutes plus cooling
Serves:4
View recipe
Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot
Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot Christoffer Hruskova
Course:Main
Complexity:Challenging
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Grilled Norfolk sausages with crushed peas and onion marmalade
Grilled Norfolk sausages with crushed peas and onion marmalade Galton Blackiston
Course:Main
Complexity:Easy
Cooking Time:35 minutes
Serves:4
View recipe
Lamb shanks with tomato and rosemary
Lamb shanks with tomato and rosemary Martin Wishart
Course:Main
Complexity:Medium
Cooking Time:3 hours
Serves:4
View recipe
Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts Martin Wishart
Course:Main
Complexity:Medium
Cooking Time:3 hours 30 minutes
Serves:4
View recipe
Corn-fed chicken with wild mushrooms and leeks
Corn-fed chicken with wild mushrooms and leeks Paul Heathcote
Course:Main
Complexity:Easy
Cooking Time:50 minutes
Serves:2
View recipe
Oriental pork
Oriental pork Martin Wishart
Course:Main
Complexity:Medium
Cooking Time:2 hours 45 minutes
Serves:4
View recipe
Chargrilled leg of lamb with salsa verde and roasted beetroot
Chargrilled leg of lamb with salsa verde and roasted beetroot Robert Thompson
Course:Main
Complexity:Easy
Cooking Time:1 hour 30 minutes plus marinating time
Serves:6
View recipe
Fillet of Scottish beef with slow-cooked shoulder and marrow dumplings
Fillet of Scottish beef with slow-cooked shoulder and marrow dumplings Phil Carnegie
Course:Main
Complexity:Medium
Cooking Time:1 hour 30 minutes plus marinating & water bath
Serves:4
View recipe
Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples
Braised duck leg, braised red cabbage, green peppercorn sauce, caramelised apples Andy Waters
Course:Main
Complexity:Easy
Cooking Time:3 hours
Serves:2
View recipe
Duck liver parfait with smoked duck breast
Duck liver parfait with smoked duck breast Josh Eggleton
Course:Starter
Complexity:Easy
Cooking Time:1 hour 30 minutes plus soaking and chilling
Serves:6
View recipe
Pan roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée
Pan roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée Robert Thompson
Course:Main
Complexity:Medium
Cooking Time:3 hours 35 minutes plus chilling samosa pastry
Serves:4
View recipe
Braised duck leg, sweet young peas, lettuce, bacon and mint
Braised duck leg, sweet young peas, lettuce, bacon and mint Dominic Chapman
Course:Main
Complexity:Easy
Cooking Time:2 hours
Serves:4
View recipe
Moroccan lamb with harissa-spiced couscous and chickpea salsa
Moroccan lamb with harissa-spiced couscous and chickpea salsa Alan Murchison
Course:Main
Complexity:Easy
Cooking Time:3 hours 40 minutes plus 24 hours chilling
Serves:6
View recipe
Pigeon breast with beetroot crème fraîche
Pigeon breast with beetroot crème fraîche Marcello Tully
Course:Main
Complexity:Easy
Cooking Time:4 hours
Serves:4
View recipe
Poached fillet of beef with salsa verde
Poached fillet of beef with salsa verde Geoffrey Smeddle
Course:Main
Complexity:Easy
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Chilli chicken pasta with red pesto sauce
Chilli chicken pasta with red pesto sauce Paul Ainsworth
Course:Main
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Curried chicken Kiev with squash sag aloo
Curried chicken Kiev with squash sag aloo Simon Hulstone
Course:Main
Complexity:Medium
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Raised game pie
Raised game pie Galton Blackiston
Course:Main
Complexity:Easy
Cooking Time:4 hours plus chilling overnight
Serves:12
View recipe
Lamb loin, Parmesan risotto and pan juices
Lamb loin, Parmesan risotto and pan juices Chris Horridge
Course:Main
Complexity:Easy
Cooking Time:1 hour plus 1 hour resting
Serves:4
View recipe
Christmas turkey recipe
Christmas turkey recipe Dominic Chapman
Course:Other
Complexity:Easy
Cooking Time:3 hours plus 45 minutes resting
Serves:6
View recipe
Roast grouse with blackberries and port wine jus
Roast grouse with blackberries and port wine jus William Drabble
Course:Main
Complexity:Medium
Cooking Time:2 hours 30 minutes
Serves:4
View recipe
Guinea fowl with boudin blanc, savoy cabbage and white onion purée
Guinea fowl with boudin blanc, savoy cabbage and white onion purée Stephen Crane
Course:Main
Complexity:Easy
Cooking Time:1 hour 30 minutes plus overnight pressing and 4-6 hours confit
Serves:4
View recipe
Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom puree
Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom puree Robert Thompson
Course:Main
Complexity:Easy
Cooking Time:2 hours plus roasting the venison bones
Serves:4
View recipe
Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus
Suprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jus Mark Dodson
Course:Main
Complexity:Medium
Cooking Time:4 hours
Serves:8
View recipe
Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto
Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:1 hour 10 minutes
Serves:4
View recipe
Duck breast with passion fruit sauce and crushed new potatoes
Duck breast with passion fruit sauce and crushed new potatoes Marcello Tully
Course:Main
Complexity:Easy
Cooking Time:50 minutes
Serves:4
View recipe
Grouse with beetroot
Grouse with beetroot Adam Stokes
Course:Main
Complexity:Challenging
Cooking Time:50 minutes plus cooking of beetroot and grouse in water bath
Serves:4
View recipe
Soda bread and trotters
Soda bread and trotters Bryan Webb
Course:Main
Complexity:Medium
Cooking Time:5 hours 45 minutes plus cooling and chilling time
Serves:4
View recipe
Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce
Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce Vineet Bhatia
Course:Main
Complexity:Easy
Cooking Time:1 hour 10 minutes
Serves:4
View recipe
Crispy duck spring rolls with barbecue sauce
Crispy duck spring rolls with barbecue sauce Andy Waters
Course:Starter
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Duck with tamarind and cauliflower
Duck with tamarind and cauliflower Steve Drake
Course:Main
Complexity:Challenging
Cooking Time:3 hours 30 minutes plus curing and 12 hour sous vide
Serves:6
View recipe
Grilled rack of lamb with ratatouille
Grilled rack of lamb with ratatouille Pascal Aussignac
Course:Main
Complexity:Easy
Cooking Time:3 hours plus marinating time
Serves:4
View recipe
Guinea fowl terrine
Guinea fowl terrine Mark Dodson
Course:Starter
Complexity:Medium
Cooking Time:2 hours 30 minutes plus overnight marinating
Serves:16
View recipe
Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables
Jersey beef fillet with St Ouen’s Bay lobster ravioli and summer vegetables Mark Jordan
Course:Main
Complexity:Challenging
Cooking Time:3 hours plus resting time
Serves:4
View recipe
Heathcotes' steak au Poivre
Heathcotes' steak au Poivre Paul Heathcote
Course:Main
Complexity:Easy
Cooking Time:40 minutes
Serves:2
View recipe
Honey-roasted breast of duck with griottine cherries
Honey-roasted breast of duck with griottine cherries Mark Jordan
Course:Main
Complexity:Medium
Cooking Time:7 hours
Serves:4
View recipe
Venison carpaccio
Venison carpaccio Paul Ainsworth
Course:Starter
Complexity:Medium
Cooking Time:1 hour plus overnight marinating
Serves:6
View recipe
Welsh lamb basted with herbs
Welsh lamb basted with herbs Morgan Meunier
Course:Main
Complexity:Medium
Cooking Time:2 hours 40 minutes
Serves:8
View recipe
Ham hock with pea purée and wholemeal bread
Ham hock with pea purée and wholemeal bread Nathan Outlaw
Course:Starter
Complexity:Easy
Cooking Time:5 hours plus chilling time
Serves:4
View recipe
Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream
Oxtail and celeriac 'lasagne' with baby spinach and horseradish cream Matthew Tomkinson
Course:Main
Complexity:Medium
Cooking Time:1 hour plus 2-5 hours braising time
Serves:4
View recipe
Lightly curried chicken with mango mayonnaise
Lightly curried chicken with mango mayonnaise Galton Blackiston
Course:Starter
Complexity:Medium
Cooking Time:40 minutes plus overnight chilling
Serves:6
View recipe
Homemade beef burger with Stilton rarebit, burger sauce and chunky chips
Homemade beef burger with Stilton rarebit, burger sauce and chunky chips Matthew Tomkinson
Course:Main
Complexity:Medium
Cooking Time:1 hour
Serves:4
View recipe
Lamb rump with wild garlic, anchovy and pea purée
Lamb rump with wild garlic, anchovy and pea purée Alan Murchison
Course:Main
Complexity:Easy
Cooking Time:1 hour
Serves:4
View recipe
Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks
Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks Nigel Haworth
Course:Main
Complexity:Medium
Cooking Time:3 hours plus pickling of red cabbage
Serves:4
View recipe
Moroccan chicken with couscous
Moroccan chicken with couscous Marcello Tully
Course:Main
Complexity:Easy
Cooking Time:45 minutes plus overnight marinating of chicken
Serves:4
View recipe
Kibbeh Nayee - beef fillet tartare
Kibbeh Nayee - beef fillet tartare Greg Malouf
Course:Starter
Complexity:Easy
Cooking Time:35 minutes
Serves:4
View recipe
Lamb sweetbreads with shiitake and peas
Lamb sweetbreads with shiitake and peas Steve Drake
Course:Starter
Complexity:Challenging
Cooking Time:2 hours plus 24 hours for soaking the sweetbreads
Serves:4
View recipe
Murgh Makhni
Murgh Makhni Alfred Prasad
Course:Main
Complexity:Easy
Cooking Time:1 hour 50 minutes plus 4 hours marinating and cooling
Serves:4
View recipe
Oriental-style chicken with guacamole
Oriental-style chicken with guacamole Galton Blackiston
Course:Main
Complexity:Easy
Cooking Time:2 hours 10 minutes
Serves:6
View recipe
Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao
Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao Alfred Prasad
Course:Main
Complexity:Medium
Cooking Time:2 hours
Serves:6
View recipe
Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise
Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise Robert Thompson
Course:Main
Complexity:Challenging
Cooking Time:1 hour 40 minutes plus cooking of the legs in waterbath or in a pan
Serves:4
View recipe
Pan roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce
Pan roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce Andrew MacKenzie
Course:Main
Complexity:Medium
Cooking Time:40 minutes plus 8 hours confiting of duck
Serves:2
View recipe
Peshwari kebab
Peshwari kebab Alfred Prasad
Course:Main
Complexity:Easy
Cooking Time:45 minutes plus marinating
Serves:4
View recipe
Pork escalopes with emmental
Pork escalopes with emmental Martin Wishart
Course:Main
Complexity:Easy
Cooking Time:30 minutes
Serves:4
View recipe
Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower
Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower Marcus Wareing
Course:Main
Complexity:Medium
Cooking Time:3 hours
Serves:4
View recipe
Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce
Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce Galton Blackiston
Course:Main
Complexity:Medium
Cooking Time:3 hours 20 minutes
Serves:4
View recipe
Pepper chicken
Pepper chicken Alfred Prasad
Course:Main
Complexity:Easy
Cooking Time:50 minutes
Serves:4
View recipe
Pigs' ears
Pigs' ears Pascal Aussignac
Course:Canapé
Complexity:Easy
Cooking Time:4 hours
Serves:4
View recipe
Roast lamb with parsley and pine nut stuffing
Roast lamb with parsley and pine nut stuffing Bryan Webb
Course:Main
Complexity:Easy
Cooking Time:2 hours 50 minutes
Serves:8
View recipe
Roast pheasant with orange and onion marmalade and juices
Roast pheasant with orange and onion marmalade and juices Shaun Rankin
Course:Main
Complexity:Easy
Cooking Time:4 hours
Serves:2
View recipe
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus Michael Wignall
Course:Main
Complexity:Medium
Cooking Time:5 hours overnight chilling
Serves:8
View recipe
Pork four ways
Pork four ways Bryan Webb
Course:Main
Complexity:Easy
Cooking Time:15 hours plus overnight chilling
Serves:4
View recipe
Roast squab pigeon with celeriac salad
Roast squab pigeon with celeriac salad Adam Gray
Course:Starter
Complexity:Easy
Cooking Time:50 minutes
Serves:4
View recipe
Pork and quince
Pork and quince Agnar Sverrisson
Course:Main
Complexity:Medium
Cooking Time:6 hours
Serves:4
View recipe
Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce
Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce Stephen Crane
Course:Main
Complexity:Medium
Cooking Time:9 hours 45 minutes
Serves:4
View recipe
Roast quail with herb butter
Roast quail with herb butter Martin Wishart
Course:Starter
Complexity:Medium
Cooking Time:30 minutes
Serves:4
View recipe
Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle
Pot-roasted maize-fed chicken with wild mushrooms, asparagus spears and truffle tagliatelle Mark Jordan
Course:Main
Complexity:Medium
Cooking Time:3 hours plus 8 hours for stock and sauce
Serves:4
View recipe
Steak au poivre
Steak au poivre Bryan Webb
Course:Main
Complexity:Easy
Cooking Time:20 minutes
Serves:4
View recipe
Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes
Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes Matthew Tomkinson
Course:Main
Complexity:Easy
Cooking Time:1 hour 20 minutes Plus preparation and soaking
Serves:4
View recipe
Beef fillet, watercress and nastertium purée, bone marrow and red wine
Beef fillet, watercress and nastertium purée, bone marrow and red wine Adam Simmonds
Course:Main
Complexity:Challenging
Cooking Time:2 hours
Serves:4
View recipe
Quail Scotch eggs
Quail Scotch eggs James Sommerin
Course:Canapé
Complexity:Medium
Cooking Time:30 minutes
Serves:6
View recipe
Slow cooked fillet of veal, pine nut purée, white asparagus and Parmesan macaroni
Slow cooked fillet of veal, pine nut purée, white asparagus and Parmesan macaroni Adam Simmonds
Course:Main
Complexity:Easy
Cooking Time:2 hours 40 minutes plus freezing, salting and cooking veal in waterbath, and preparing the pasta
Serves:4
View recipe
Quail mulligatawny
Quail mulligatawny Marcus Wareing
Course:Starter
Complexity:Easy
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Roast capon with hay, chestnut pulp, Guinness and oyster sauce
Roast capon with hay, chestnut pulp, Guinness and oyster sauce Pascal Aussignac
Course:Main
Complexity:Medium
Cooking Time:8 hours 30 minutes
Serves:4
View recipe
Roast beef sirloin with mushrooms, brandy and roasted potatoes
Roast beef sirloin with mushrooms, brandy and roasted potatoes Marcus Wareing
Course:Main
Complexity:Easy
Cooking Time:2 hours 30 minutes
Serves:6
View recipe
Rabbit with butternut squash and papaya
Rabbit with butternut squash and papaya Pascal Aussignac
Course:Main
Complexity:Medium
Cooking Time:3 hours 15 minutes
Serves:4
View recipe
Rib-eye steak with chunky chips, field mushrooms and vine tomatoes
Rib-eye steak with chunky chips, field mushrooms and vine tomatoes Josh Eggleton
Course:Main
Complexity:Medium
Cooking Time:2 hours 20 minutes
Serves:2
View recipe
Wild pigeon cured in birch sap wine
Wild pigeon cured in birch sap wine Chris Horridge
Course:Starter
Complexity:Medium
Cooking Time:1 hour 30 minutes plus 48 hours curing
Serves:6
View recipe
Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon
Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon Galton Blackiston
Course:Main
Complexity:Medium
Cooking Time:1 hour
Serves:2
View recipe
Roulade of pork belly, braised red cabbage and apple compote
Roulade of pork belly, braised red cabbage and apple compote Mark Dodson
Course:Main
Complexity:Easy
Cooking Time:4 hours 30 minutes
Serves:8
View recipe
Salted pork neck, dried berries, wild mushrooms and wild garlic
Salted pork neck, dried berries, wild mushrooms and wild garlic Christoffer Hruskova
Course:Main
Complexity:Challenging
Cooking Time:1 hour 30 minutes plus 12 hours brining and 3 hours poaching
Serves:6
View recipe
Fillet of beef, shallot marmalade, celeriac purée and essence of port
Fillet of beef, shallot marmalade, celeriac purée and essence of port Daniel Clifford
Course:Main
Complexity:Medium
Cooking Time:2 hours
Serves:4
View recipe
Slow-braised shoulder of lamb with onions, thyme and balsamic
Slow-braised shoulder of lamb with onions, thyme and balsamic Tom Aikens
Course:Main
Complexity:Easy
Cooking Time:8 hours
Serves:4
View recipe
Slow-cooked duck leg with peas, lettuce, bacon and mint
Slow-cooked duck leg with peas, lettuce, bacon and mint Dominic Chapman
Course:Main
Complexity:Medium
Cooking Time:2 hours plus 24 hours curing time
Serves:4
View recipe
Wood pigeon with blueberry jus, beetroot purée and potato crisps
Wood pigeon with blueberry jus, beetroot purée and potato crisps Mark Dodson
Course:Main
Complexity:Medium
Cooking Time:40 minutes plus slow cooking of beetroot
Serves:4
View recipe
Steak tartare
Steak tartare Tom Aikens
Course:Main
Complexity:Easy
Cooking Time:20 minutes
Serves:4
View recipe
Wild rabbit and leek turnover with piccalilli
Wild rabbit and leek turnover with piccalilli Lisa Allen
Course:Main
Complexity:Medium
Cooking Time:1 hour plus overnight resting and marinading time
Serves:4
View recipe
Wood pigeon with cobnuts
Wood pigeon with cobnuts Alan Murchison
Course:Starter
Complexity:Easy
Cooking Time:1 hour 30 minutes
Serves:4
View recipe
Turkey thigh ragu
Turkey thigh ragu William Drabble
Course:Main
Complexity:Easy
Cooking Time:3 hours 20 minutes
Serves:4
View recipe
Turkey tikka
Turkey tikka Andy Waters
Course:Main
Complexity:Easy
Cooking Time:50 minutes plus overnight marinating time
Serves:6
View recipe
Venison loin and bolognese
Venison loin and bolognese Simon Haigh
Course:Main
Complexity:Challenging
Cooking Time:4 hours
Serves:4
View recipe
Whole roast duck with Szechuan sauce
Whole roast duck with Szechuan sauce Marcello Tully
Course:Main
Complexity:Easy
Cooking Time:1 hour 30 minutes
Serves:2
View recipe
Veal tartare with dark malt crumble, wild herbs and quail eggs
Veal tartare with dark malt crumble, wild herbs and quail eggs Christoffer Hruskova
Course:Starter
Complexity:Medium
Cooking Time:2 hours
Serves:4
View recipe
 

My Binder

Sign in or register to save and review
your favourite recipes

 

Get our Newsletter

Sign up now to receive all the latest recipes, news, competitions and offers

View a previous newsletter >
HomeRecipes Collections From the Land

Recipes

See our hundreds of recipesRecipes >

Facebook

Join the conversation on FacebookFacebook >

Sign Up

Sign up for our newsletterSign Up >

Shop

Browse our product pagesShop >

Apps

Download our apps for iPhone and iPadApps >

Chefs

  • Marcus Wareing
  • Tom Aikens
  • Simon Rogan
  • Vineet Bhatia
  • Nathan Outlaw
  • Martin Wishart
  • See all >

Ingredients

  • Beetroot recipes
  • Sole recipes
  • Sea bass recipes
  • Pigeon recipes
  • Squid recipes
  • Bacon recipes
  • See all >

Collections

  • Seafood recipes
  • Chocolate recipes
  • Picnic recipes
  • Tart recipes
  • Ice cream recipes
  • Vegetarian recipes
  • See all >

How To

  • Remove meat from a lobster
  • Make a Tikka marinade
  • Open an oyster
  • Make a mayonnaise
  • Make a Béarnaise sauce
  • Make a sabayon
  • See all >

Join In

  • Read our blog
  • Like us on Facebook
  • Follow us on Twitter
  • Join us on Google+
  • See our pins on Pinterest
  • Link with us on Linkedin
  • Community guidelines

Photographers

  • David Griffen
  • Noel Murphy
  • Alan Donaldson
  • Lisa Barber
  • About us
  • Press & partners
  • Cookie policy
  • Jobs
  • Privacy policy
  • Products T&Cs
  • T&Cs
  • App support
  • Competitions
  • Contact us
  • © Great British Chefs 2013