Great British Chefs

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Great British Chefs

The Golden Yolker edit

Whether the sun is blazing or the heavens have opened, one thing's for sure – it's always a good time for eggs. This weekend, take the time to put together one of these knockout dishes, made with Freshlay Farms Golden Yolker® eggs – perfect for breakfast, brunch, lunch or dinner.

Breakfast burritos with brown butter eggs

by GBC Kitchen

Cheesy egg and bacon tartlets

by GBC Kitchen

On the menu

Chilaquiles rojo

by GBC Kitchen

Bloody Mary eggs with celery salt croutons and pickled mustard seeds

Bloody Mary eggs with celery salt croutons and pic...

by GBC Kitchen

‘Kedgeree’ eggs royale

by GBC Kitchen

Huevos rancheros pancake stack

by GBC Kitchen

Flamenco-style baked eggs

by GBC Kitchen

Trending on Socials

Brined salmon, spring vegetables and a creamy dill sauce recipe reel

Brined salmon, seasonal vegetables and a creamy dill sauce

Hay-baked chicken thighs, hispi cabbage and buttermilk dressing

Spiced fennel and artichoke linguine

Prawn and chorizo orzotto with orange sun-dried tomato pesto

Cajun fried rabbit with carrot slaw

White minestrone with chicken salt croutons

Burnt basque cheesecake with cherry and balsamic jam ripple

Beef short rib and spring onion biang biang noodles with pickled cucumbers

Gin-brined salmon and dill picnic traybake pie

Watercress pistou and chipotle grilled cheese with courgette salad

Buttered pear, brie and manchego toastie with onion crème fraîche

Lemongrass steak bánh mì and herb salad

Argentine-style choripán steak sandwich with avocado crema

How to cook rice

Apricot and chipotle glazed chicken shawarma

Cider-braised pork belly butter bean chilli with apple relish

Sweet and spicy rhubarb white beans

Khua kling-inspired chilli with flageolet beans

Jerk chicken with mango coleslaw and hot sauce

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Bart Stratfold

Chef Profile

With a focus on whole animal butchery, super seasonal cooking and what the wild larder can offer, Bart Stratfold’s Michelin-starred cooking at Edinburgh’s Timberyard is a celebration of Scottish provenance and terroir.

Summer mushrooms, broad beans, egg yolk and fenugreek

Summer mushrooms, broad beans, egg yolk and fenugr...

by Bart Stratfold

Vegetable plate, nasturtium emulsion and herb vinegar

Vegetable plate, nasturtium emulsion and herb vine...

by Bart Stratfold

Ayesha Kalaji

Chef Profile

Under the shadow of Glastonbury Tor, Ayesha Kalaji’s gastropub Queen of Cups serves Middle Eastern-inspired dishes interpreted through her own unique lens – resulting in vibrant, creative cooking that’s jam-packed with in-your-face flavour.