Great British Chefs

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This week on
Great British Chefs

Sebastian Myers

The chef-owner of renowned modern French restaurant Planque, Sebastian Myers is a seriously accomplished cook who knows how to make food that’s delicious, clever, beautiful and interesting all at the same time.

Bavette steak tartare with pepper sauce and crisps

by Sebastian Myers

Wigmore cheese ice cream, bread caramel, torched meringue and caramelised breadcrumbs

Wigmore cheese ice cream, bread caramel, torched m...

by Sebastian Myers

Peach Melba mille-feuille

by Sebastian Myers

Girolle buckwheat tart and Comté sauce

by Sebastian Myers

Chilled melon and cucumber soup with raw scallop and marigold

Chilled melon and cucumber soup with raw scallop a...

by Sebastian Myers

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Chicken breast with Parmentier potatoes and petits pois à la Française

Caramelised shallot and feta-labneh dip

Sambar masala shrimp with broccoli

Peach Melba mille-feuille

Wigmore cheese ice cream, bread caramel, torched meringue and caramelised breadcrumbs

Bavette steak tartare with pepper sauce and crisps

Girolle buckwheat tart and Comté sauce

Lamb shanks with ras el hanout butter bean cassoulet

Sausages and lentils with mustard green sauce

Lemon-cured trout with a leek and Gruyère cream sauce

Harissa and honey glazed aubergine with tahini yoghurt and crispy chickpeas recipe reel

Harissa honey aubergine with tahini yoghurt and crispy chickpeas

Tataki-style tuna poke bowl with ginger soy butter

Patagonian scallops with 'nduja butter and cannellini bean purée

'Nduja vodka sauce fries

Kimchi ‘disco fries’

Greek salad fries

Strawberry rum baba with elderflower chantilly cream

Isle of Mull scallops with bacon, peas and fermented lettuce

Pine-cured Chalkstream trout with Worcester berries, blackcurrant and jalapeño

Barbecued dry-aged duck with purple sprouting broccoli, sherry and ajo bianco

Unlock unlimited recipes from the UK’s top chefs.

Winter warmers

Lamb shanks with ras el hanout butter bean cassoulet

Lamb shanks with ras el hanout butter bean cassoul...

by GBC Kitchen

It's cold, it's dark – it's comfort food season. Keep the chill at bay and indulge in some serious braises, bowls and warming dishes that make this time of the year so delicious.

Lemon-cured trout with a leek and Gruyère cream sauce

Lemon-cured trout with a leek and Gruyère cream sa...

by GBC Kitchen

Sausages and lentils with mustard green sauce

by GBC Kitchen

Mexican soul

Santiago Lastra

Chef Profile

Santiago Lastra is one of Mexico's leading culinary pioneers. His latest quest is to get everyone cooking Mexican dishes – even if they only have access to the ingredients found in their local supermarket. From tortillas made from mashed potato to hot sauce made from pantry staples, this is an exciting, accessible take on one of the world's greatest cuisines.