Great British Chefs

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Great British Chefs

The future of cooking

Crispy chicken thighs with hot honey mustard

Intelligent ovens, venting induction, steam cooking... the appliances in our kitchens influence the way we cook more than you might think. Take a look at these recipes which we created to put AEG's cutting-edge tech to the test and discover why the future of cooking is already here.

Miso-glazed baby aubergines with sesame crunch

by GBC Kitchen

Blistered greens and whipped ricotta on toast

by GBC Kitchen

Tech support

Steamed sea bass with ginger, soy and sizzling chilli oil

Steamed sea bass with ginger, soy and sizzling chi...

by GBC Kitchen

Cooking 2.0: how cutting-edge tech took over the kitchen

Cooking 2.0: how cutting-edge tech took over the k...

by Great British Chefs

4 recipes that make the most of modern kitchen tech

4 recipes that make the most of modern kitchen tec...

by Great British Chefs

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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.

Sebastian Myers

Chef Profile

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

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.