> Recipes

Foraging

Foraging recipes

Foraging can be a fun and adventurous activity and seeing the fruits of your labour served up in an exquisite dish is wonderfully rewarding.

Recipes containing foraged ingredients include Simon Rogan's spiced brioche and buckthorn curd, rosehip syrup or jam by Geoffrey Smeddle, blackberry trifle and pistachio sponge by Simon Hulstone or Colin McGurran's chicken with wild garlic and asparagus.

Foraging

551 recipes
Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb
by Ollie Moore
Nettle beer
by John Rensten
Pickled mushrooms
by Chloë King
Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme
by Chantelle Nicholson
Nettle soup with scallops and horseradish
by Richard Corrigan
Mushroom shorba with Piccolo tomato chutney
by Food Urchin
Stuffed mushrooms with orange and watercress salad
by Luke Tipping
Mini mushroom tartlets
by Helen Graves
Feuillete of poached quails’ eggs with hollandaise sauce
by Geoffrey Smeddle
Pasta with ceps and boudin blanc
by Stephen Crane
Girolles with herbs, fried breadcrumbs and eggs
by Dan Wilson
Quorn and mushroom pie
by Karen Burns-Booth
Wild mushroom and roast garlic 'tumbleweeds'
by Nigel Haworth
Japanese cream stew
by Rosana McPhee
Spring onion, chive and mushroom bao
by Jeremy Pang
Warm veal rillettes, mushroom shavings and pickled garlic buds
by Ollie Dabbous
Mushroom orzo with soy sauce jelly, king oyster mushrooms and parsley
by Matt Gillan
King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle
by Matt Gillan
Mushroom ketchup
by Pollyanna Coupland
Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts
by Regula Ysewijn
Mushroom duxelle, pickled mushrooms and Jerusalem artichoke
by Rob Howell, Root
Mushroom cobbler
by Marcus Wareing
Mushroom salad with bitter herbs
by Kiln, Soho
Potted wild mushrooms with spelt and oat rolls
by Dominic Chapman
Mushroom noodle soup
by Hungry Female
Dark chocolate and wild mushroom mille-feuille
by Paul A Young
Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon
by Galvin brothers
Wild garlic and morel risotto
by Luke Holder
Wild mushroom palmiers with green olive and truffle tapenade
by Pollyanna Coupland
Lifafa mushrooms, braised spinach roasted tomato-sesame chutney
by Vineet Bhatia
Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing
by Galton Blackiston
Linguine with ceps and trompettes
by Dominic Chapman
Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto
by Chantelle Nicholson
John Dory with ceps, cep purée and olive oil mash
by Francesco Mazzei
Mushroom truffles
by Nuno Mendes
Grilled mushrooms with rosemary, garlic and soy butter
by Ben Tish
Vegan vegetable strudel
by Aimee Ryan
Edamame bean-stuffed Portobello mushroom
by Atul Kochhar
Portobello mushroom Kievs with garlic béchamel
by Joey O'Hare
Hawthorn berry ketchup
by Monica Shaw
Sorrel fettuccine with brown shrimp sauce
by Helen Graves
Hazelnut and tonka bean scones with strawberries and clotted cream
by Anna Hansen
Dukkah hazelnut butter
by Pollyanna Coupland
Cranberry hazelnut butter
by Pollyanna Coupland
Hazelnut, caramel and sesame mousse cake with malt ice cream
by Josh Eggleton
Hazelnut biscuits
by Dominic Chapman
Chocolate and hazelnut croquant with popcorn sorbet
by Phil Carnegie
Aerated elderflower parfait, strawberry gel and glaze, sablé Breton
by Michael Wignall
Elderflower jelly with summer berries and strawberry sorbet
by Martin Wishart
Summer fruits in elderflower jelly with elderflower curd
by Geoffrey Smeddle
Elderflower jelly with beetroot relish, goat's cheese and caraway tuile
by Frances Atkins
Elderflower panna cotta with poached rhubarb and mint
by Food Urchin
Spinach soup with wild garlic toasts
by Adam Gray
Wild garlic mayonnaise
by Pete Biggs
Wild garlic, new potato and black onion seed soup with marinated feta
by Anna Hansen
Pickled wild garlic buds
by Pollyanna Coupland
Blackberry marshmallow cake
by Angela Field
Apple and blackberry crumble with a macadamia nut and vanilla topping
by Adam Gray
Blackberry trifle and pistachio sponge
by Simon Hulstone
Blackberry jam
by Karen Burns-Booth
Blackberry chocolate tart with chocolate and cinnamon ice cream
by Clara Buckley
Blackberries, fresh figs, goat's curd and gingerbread
by Matt Weedon
Dark chocolate floedebolle
by Christoffer Hruskova
Whipped sea buckthorn with burnt meringue, crispy rice, blueberries and tonka bean gastrique
by Paul Foster
Sea buckthorn curd, meringue, yoghurt sorbet and wholemeal shortbread
by Nathan Outlaw
Spiced brioche with buckthorn curd
by Simon Rogan
Wild garlic pesto
by Food Urchin
Vegetable pulao
by Alfred Prasad
Mushroom risotto with Parmesan and truffle oil
by Paul Heathcote
Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg
by Robert Thompson
Kopytka (Polish gnocchi) with bacon and mushrooms
by Ren Behan
Choux caterpillar
by Lisa Goodwin-Allen
Aubergine claypot rice
by Jeremy Pang
Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle
by Robert Thompson
Shiitake mushroom and cheese fritters with escalivada
by Peter Gordon
Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms
by Michael Caines
Shiitake chive dumplings
by Jeremy Pang
Duck breast glazed in soy with date purée, compressed pickled shiitake, fried walnut, pumpkin seeds
by Paul Foster
Wild mushrooms, chard and wet polenta
by Bryn Williams
Fermented barley and girolle risotto
by Robin Gill
Individual mushroom and chicken mousse bombes
by Andy Waters
Mushroom and Gruyère tart
by Becca Pusey
Warm artichoke hearts with mushroom stuffing and hollandaise sauce
by Shaun Hill
Wild mushroom pie
by Willie Harcourt-Cooze
Venison tartare with walnut ketchup, pine oil and mushrooms
by Scott Davies
Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
by Joey O'Hare
Coq au vin
by Pollyanna Coupland
Chocolate fondant tartlet, cacao nib and hazelnut praline
by Shay Cooper
Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream
by Elly McCausland
Cured mackerel, fermented gooseberries, elderflower
by Michael Bremner
Parmesan and wild garlic tart with lemon, chicory and pea sprouts
by Frances Atkins
Pea and wild garlic ketchup
by Pollyanna Coupland
Autumn fruit pavlova
by Graham Campbell
Spiced blackberry chutney
by Peter Joseph
Blackberry and apple cinnamon crumble cake
by Henrietta Inman
Zuger kirschtorte with blackberries, almonds and double kirsch
by Food Urchin
Blackberry Mary
by The Gorgeous Kitchen
Blanquette de poulet aux champignons
by Karen Burns-Booth
Grey mullet with nettle, sea kale, parsley and cream
by Christoffer Hruskova
Spicy Quorn and mushroom dumplings
by Nancy Anne Harbord
Quorn, chickpea and mushroom burgers
by Nancy Anne Harbord
Chicken with black garlic, mushrooms and asparagus
by Steven Smith
Cep gnocchi with wild mushrooms
by Dean Parker
Quorn and mushroom stroganoff with tarragon and tagliatelle
by Food Urchin
Garlic mushroom toastie
by Helen Graves
Mushroom and Stilton rarebit with sweet chilli
by Food Urchin
Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction
by Graham Campbell
Chicken donburi with soy-cured egg and pickled cabbage
by Louise Robinson
Sea bass with Japanese mushroom broth
by Martin Wishart
Spice-crusted black cod, onion sauce, shiitake and asparagus
by Alfred Prasad
Beef and mushroom dashi stew
by Rosana McPhee
Kimchi-fried rice with shiitake mushrooms
by Shu Han Lee
Sous vide lamb sweetbreads with shiitake and peas
by Steve Drake
Pumpkin with groundnut sauce
by Jeremy Chan
Cabbage kimchi
by Judy Joo
Chicken and mushroom pie
by Dominic Chapman
Duck, mushroom and foie gras
by Adam Handling
Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce
by Andy McLeish
Wild mushroom choux buns
by Bruno Loubet
Roast gurnard with Brussels sprout leaves and winter mushrooms
by Paul Foster
Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus
by Michael Wignall
Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing
by Matt Weedon
South coast turbot, smoked bacon, artichokes and girolles cooked in paper
by Shay Cooper
Sous vide turbot, summer mushroom salad, apricot dressing
by Luke Holder
Lamb en croute, courgettes and mint
by Jun Tanaka
Chicken and mushroom pie with cheddar shortcrust pastry
by Nathan Outlaw
Chicken wings with gnocchi, morels, asparagus and chicken emulsion
by William Drabble
Steamed cod in a light Japanese broth
by Rosana McPhee
Pan-fried halibut with wild mushrooms and gnocchi
by Dominic Chapman
Spiced foie gras with pickled mushrooms and Sauternes jelly
by Tom Aikens
Sous vide foie gras with mushroom duxelle
by Colin McGurran
Vegan mushroom, chestnut and thyme pithivier
by Karen Burns-Booth
Pigeon pie with Madeira and mushrooms
by Louise Robinson
Risotto Milanese with wild mushrooms
by Galton Blackiston
Pot-roast topside of beef with juniper berries and wild mushrooms
by Ren Behan
Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento cream
by Mark Dodson
Steak Diane
by Pollyanna Coupland
Ostrich steak with wine and mushroom sauce
by Rosana McPhee
Amadeus
by Bruno Loubet
Potato ring with truffle mousse
by Richard Bainbridge
Slow-cooked duck egg with wild mushrooms, crispy shallots and tarragon dressing
by Russell Brown
Roasted lamb rump with salsify and wild mushrooms
by Richard Corrigan
Elderberry capers
by Pollyanna Coupland
Hazelnut macarons with raspberry sorbet and rose opaline
by Stephen Crane
Fig, hazelnut and ale cake
by Nathan Outlaw
Tartufo di Pizzo – Chocolate and hazelnut ice cream bombe
by Francesco Mazzei
Smoked beetroot tartare, Cacklebean egg yolk, hazelnut
by Robin Gill
Damson mess
by Louise Robinson
Cavolo nero with hazelnut pesto
by Jun Tanaka
Chocolate and hazelnut biscotti
by Urvashi Roe
Pear and anise Tatin, Poire Williams chantilly, and hazelnut praline
by Katherine Feddon
Frosted raw vegan brownies
by Angela Field
Strawberry and elderflower dessert
by Simon Hulstone
Raspberry, elderflower and Muscat trifle
by Graeme Taylor
Strawberry tarts with elderflower sorbet and crystallised pistachios
by Pete Gray
Sloe gin
by Tom Shingler
'Garlic prawn'
by Gareth Ward
Grilled pollock with wild garlic crust and tomato fondue
by Robert Thompson
Baby leek and anchovy Milanesa, wild garlic mole, sesame salt
by Nud Dudhia, Breddos Tacos
Monkfish scampi in beer batter with wild garlic mayonnaise
by Pete Biggs
Cornish cod loin with spaghetti, wild garlic pesto, crispy pancetta, pangrattato
by Paul Ainsworth
Cinnamon doughnuts with organic blackberry jam
by Tom Aikens
Hay smoked roe deer with red fruits, vegetables and leaves
by Paul Welburn
Blackberry vinegar
by Monica Shaw
Roast grouse with blackberries and port wine jus
by William Drabble
Blackberry and cinnamon Charlotte Russe
by Sally Abé
Blackberry mousse
by Victoria Glass
Lavender and blackberry sorbet
by Pascal Aussignac
Sweet cicely parfait with sea buckthorn and carrots
by Christoffer Hruskova
40°C salmon with potato juice, Jerusalem artichoke and sea vegetables
by Paul Foster
Cuttlefish with baharat, peas and samphire
by Selin Kiazim
Tandoori khumb
by Alfred Prasad
Aberdeen Angus rib-eye, mushroom purée and beef tea
by Kevin Mangeolles
Lamb sweetbreads with pea, watermelon, anchovy and saffron crisp
by Matt Gillan
Onion and wild garlic with snails
by Simon Hulstone
Dorset crab, sea buckthorn and carrot
by Christoffer Hruskova
Cornish haddock with sea beet soup and olive oil
by Nathan Outlaw
Jerusalem artichoke, truffled brie and honey
by Robin Gill
Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts
by Paul Foster
Chicken, bacon and mushroom pie
by Victoria Glass
Roast chicken breast with sage and onion pudding
by Sean Hope
Chicken, leek and mushroom plate pie
by Shaun Rankin
Scrambled eggs and mushrooms on toast
by Shaun Rankin
Beef and mushroom lasagne
by Helen Graves
Poached hake with honey and soy vinaigrette and quick-pickled mushrooms
by Michael Caines
Mutton bresaola, artichokes, goat's curd, wheatgrass
by Michael Wignall
Rabbit cacciatore
by Francesco Mazzei
Pork belly, kimchi, smoked tofu, shiitake, peanuts
by Peter Gordon
Soy chicken with shiitake mushrooms and lightly pickled vegetables
by Andy Waters
Tarkari Handi
by Alfred Prasad
Seared tuna with tofu and miso
by Aaron Patterson
Vegetarian haggis
by Graham Campbell
Chettinad mushroom
by Alfred Prasad
Cured sea trout with garden pea, nasturtium and langoustine dashi
by Phil Fanning
Japchae
by Louise Robinson
Le Gruyère AOP reserve Caesar salad
by Nancy Anne Harbord
Sous vide squid tagliatelle, cep ragu, wild horseradish
by Paul Foster
Spiced sweetbreads with fennel and mushroom duxelles, pea purée and hollandaise
by Galton Blackiston
Veal, pork and ham terrine
by Food Urchin
Pot-roasted partridge with grapes, gnocchi and mushrooms
by Paul Welburn
Sous vide fillet of beef, pomme anna and mushroom purée
by Simon Gueller
Sous vide duck hearts and tongues with mushroom floss and spiced broth
by Nuno Mendes
Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam
by Andy Waters
Prosperity salad
by Tong Chee Hwee
Sous vide suckling pig, honey and mustard, salt baked swede, golden enoki mushroom
by Michael Wignall
Venison and juniper suet pudding with girolle mushrooms and ‘clapshot’
by James Mackenzie
Aged beef rump cap with stuffed Roscoff onion
by Shay Cooper
Beef fillet with marrow bones, oyster sabayon and girolle mushrooms
by Pascal Aussignac
Pumpkin velouté with wild mushrooms
by Colin McGurran
Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune
by Martin Wishart
Braised guinea fowl with wild mushrooms
by Louise Robinson
Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes
by Andy McLeish
Confit duck leg with penne, spinach and tomato
by Galton Blackiston
Mushroom and brie-stuffed Yorkshire puddings
by Becca Pusey
Spice-seared foie gras, wild mushroom naan and fennel-mango chutney salad
by Vineet Bhatia
Roast loin of venison, wild mushroom pie and parsnip purée
by Adam Gray
Orkney scallops baked in the shell with morels and broad beans
by Martin Wishart
Stuffed pig's trotters with potato purée
by Pierre Koffmann
Wild halibut with morels, wild garlic and Jersey Royals
by Matthew Tomkinson
Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots
by David Everitt-Matthias
Chicken with wild garlic and asparagus
by Colin McGurran
Guinea fowl with liquorice braised leeks, morels and rosemary
by Marcus Eaves
Pork and prawn wontons in chilli oil sauce
by Helen Graves
Pea and pancetta risotto
by Marcus Wareing
Veggie Wellington
by Andy Waters
Corn-fed chicken with wild mushrooms and leeks
by Paul Heathcote
Slow cooked turkey leg, pancetta, wild mushrooms and baby vegetables
by William Drabble
Stilton, mushroom and red pepper quiche
by Dominic Chapman
Pigeon and Roquefort risotto, Asian pear and mushrooms à la Grecque
by Shaun Rankin
Red mullet and squid with oven-dried tomatoes, wild fennel and pickled mushrooms
by Nathan Outlaw
Spatchcock pigeon on bruschetta with cavolo nero, pancetta and cep mushrooms
by Theo Randall
Roast belly of veal with cep and Parmigiano Reggiano
by Nancy Anne Harbord
Slow cooked island pork belly with local lobster and cep cannelloni
by Robert Thompson
Pan-roasted quail, herbs and fried egg
by Paul Welburn
Hazelnut-crusted brill with sautéed ceps and Jerusalem artichoke purée
by Shay Cooper
Mushroom and quinoa vegan burger
by Deena Kakaya
Crackling duck pie
by Pascal Aussignac
Baked salmon with tomato, mushroom and mascarpone sauce
by Ren Behan
Grilled leek, aubergine and mushrooms
by Steve Drake
Elderberry vinegar
by Pollyanna Coupland
Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers
by Emily Watkins
Prawns with sorrel, cucumber and rye bread
by Agnar Sverrisson
Cucumber, reduced milk and sorrel
by Nuno Mendes
Fermented beetroot with blackberries, seaweed and hazelnuts
by Rob Howell, Root
Crispy poached egg, asparagus, roasted hazelnut and lemon thyme dressing
by Robert Thompson
Autumn vegetable salad with beetroot dressing
by Adam Gray
Roast quail farcie with lardo, foie gras and hazelnuts
by Jun Tanaka
Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons
by Henry Russell
Hazelnut ice cream sundae
by Francesco Mazzei
Ricotta pancakes with strawberry compote and homemade chocolate spread
by Chantelle Nicholson
Panforte
by Louise Robinson
Passion fruit tart, lemon curd sauce and hazelnut praline
by Dominic Chapman
Creamy barley breakfast bowls with hazelnuts and figs
by Kate Doran
Panna cotta with marinated prunes and hazelnut croquante
by Theo Randall
Romesco sauce
by Sally Abé
Tenderstem broccoli with black garlic, poppy seeds and olive dressing
by Anna Hansen
Roasted baby beetroots with hazelnuts, blue cheese and mustard
by Adam Gray
Roast red peppers, smoked anchovy and hazelnuts
by Jun Tanaka
Brockman’s tonic
by Adam Gray
Strawberry jelly with elderflower cream and strawberry sorbet
by Dominic Chapman
From Russia with love
by Adam Gray
Eggy bread with pan-roast strawberries and elderflower sabayon
by Josh Eggleton
Jeeves elderflower fizz
by Urvashi Roe
Gooseberry pie with apple and elderflower
by Louise Robinson
Passion fruit crème with elderflower strawberries
by Simon Hulstone
Strawberry and elderflower choux buns
by Angela Field
Strawberry and elderflower fraisiers
by Rukmini Iyer
Elderflower Prosecco cocktail
by Monica Shaw
Strawberry and elderflower fruit leather
by Monica Shaw
Elderberry jam
by Pollyanna Coupland
Beef striploin with alexanders and braised kombu
by Paul Foster
Lamb rump with wild garlic, anchovy and pea purée
by Alan Murchison
Rump and rib of lamb with wild garlic risotto and fava beans
by Shaun Rankin
Wild rabbit, langoustine and Jerusalem artichoke crumble with wild garlic crust
by James Mackenzie
Snow crab, daikon radish, wild garlic and grapefruit jelly
by Restaurant Le H4C
Slow-cooked beef shin with quinoa, wild garlic and Parmesan
by Alyn Williams
Breaded hake, asparagus and wild garlic sauce
by Pete Biggs
New potato and pea presse with herb dressing
by Frances Atkins
Wild garlic, courgette and pine nuts with whole wheat fusilli
by Rosana McPhee
Cod with wild garlic miso and barbecued asparagus
by Robin Gill
Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles
by James Mackenzie
Bavarois of butternut squash with quince sorbet and poached blackberries
by Robert Thompson
Baked stuffed apples
by William Drabble
Blackberry parfait, honeycomb and apple sponge
by Kevin Mangeolles
Vanilla cheesecake with blackberries and mint compote
by Shaun Rankin
Autumn Eton mess
by Geoffrey Smeddle
Linseed and coconut pudding with smoked syrup
by Dan Wilson
Hambleton Granny Smith
by Aaron Patterson
Turbot with mussels, sea vegetables and salsify
by Richard Corrigan
Barbecued black bream with fennel and lemongrass
by Adam Byatt
St Petersburg Martini
by Rich Woods
New potatoes with bacon, samphire and broad beans
by Galton Blackiston
Ling and razor clams with seaweed, bacon and samphire
by Nathan Outlaw
Seared cod with asparagus, crab beignets and samphire
by James Sommerin
Salmon with samphire and mussels
by Dominic Chapman
Crab ravioli
by Richard Corrigan
Crab ravioli with crab sauce
by Dominic Chapman
Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin
by Michael Wignall
Ox heart stuffed with mushroom duxelle
by Regula Ysewijn
Pork cheeks with polenta
by Food Urchin
Steak and kidney pie with smoked oysters
by Food Urchin
Jersey Royals with crispy eggs, dashi and hen of the woods
by Steven Smith
Venison, celeriac and mushroom pudding
by Russell Brown
Spiced lentil, nut and vegetable roast
by Hari Ghotra
Poussin with mustard sauce and mushrooms
by Marcello Tully
Beef steak, thyme and onion pie with celeriac mash
by Georgina Fuggle
Venison Wellington
by Andy McLeish
Pan-fried salmon with mushroom sauce
by Paul Heathcote
Salted pork neck, dried berries, wild mushrooms and wild garlic
by Christoffer Hruskova
Preparation of hare with baby leeks and quince
by Gary Jones
Sous vide whole chicken
by Rosana McPhee
Roast saddle of red deer with pickling sauce
by Vivek Singh
Tempura tofu steak burgers with coriander pesto
by Nancy Anne Harbord
Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables
by Hideki Hiwatashi
Vegan siu mai dumplings
by Nazima Pathan
Steamed wontons in chilli broth
by Jeremy Pang
Uguisu tofu
by Hideki Hiwatashi
Duo 'nduja bruschetta
by Marcello Tully
Slow cooked fillet of veal, pine nut purée, white asparagus and macaroni
by Adam Simmonds
Venison with braised potatoes, celeriac and chesnuts
by Geoffrey Smeddle
Grouse, fried brioche and fig purée
by Kevin Mangeolles
Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine
by Phil Howard
Scallop broth
by Agnar Sverrisson
British game pie with orange and parsley gremolata
by Helen Graves
Fishy pie
by Andy Waters
Bream with galangal broth
by Alan Murchison
Wheat-fed guinea fowl, parfait cigar and pickled mushroom
by Lisa Goodwin-Allen
Langoustine with smoked enokis and lardo
by Nuno Mendes
Roast loin of venison with butternut squash, girolles and roast Treviso
by Andy McLeish
Sous vide grouse with beetroot
by Adam Stokes
Vin jaune-poached halibut with girolles and grilled grelot onions
by Simon Hulstone
Braised feather blade, cavolo nero, artichoke, pumpkin
by Tony Fleming
Polenta, rib-eye steak, three artichokes, and smoked yolks
by Paul Ainsworth
Pan-fried halibut with smoked bacon and girolles
by Adam Gray
Roasted foie gras with apple, celeriac and truffle beignets
by Phil Carnegie
Veal fillet with girolles, apricots and truffle sauce
by Russell Bateman
Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles
by Adam Simmonds
Turbot, celeriac, Jerusalem artichoke and truffle
by Peter Coucquyt
Partridge with Swiss chard, girolles, quince and chestnuts
by Geoffrey Smeddle
Sous vide lamb loin with potato galette, shallot and artichoke purées
by Galton Blackiston
Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce
by Simon Haigh
Goat's cheese custard and asparagus
by James Sommerin
Crispy soft-poached egg served with broad bean salad and smoked bacon
by Xavier Boyer
Rabbit with spring vegetables, pea shoots and tarragon
by Phil Howard
Braised beef in bitter beer, with mushrooms and green peppercorn pie
by Paul Heathcote
Roast sirloin of beef with mushrooms, brandy and roasted potatoes
by Marcus Wareing
Ossau-Iraty with caramelised clementines and Pimm's sauce
by Pascal Aussignac
Vegan butternut squash and olive stuffing
by Pollyanna Coupland
Chicken soup with glazed wild mushrooms and confit egg yolk
by Shay Cooper
Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms
by Matthew Tomkinson
Barbecued rump cap with broad beans à la Française and pickled mushrooms
by Paul Foster
Duck with celeriac purée and five-spice jus
by Simon Hulstone
Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote
by Matthew Tomkinson
Beef fillet, watercress and nasturtium purée, bone marrow and red wine jus
by Adam Simmonds
Honey-roasted breast of duck with smoked belly of pork, caramelised endive and ceps
by Matthew Tomkinson
Glazed 'tart' of pig cheeks and penny bun, roasted celeriac, pear sorbet and wild cress
by George Blogg
Pithivier of chicken, squash and sage
by Sally Abé
Smoked duck breast and mushroom salad
by Tom Aikens
Hyderabadi biryani of vegetables in a pumpkin shell
by Vivek Singh
Apple and elderflower fool, sorrel granita and crumble biscuit
by Nigel Haworth
Smoked trout, fresh asparagus and sorrel crispbread
by Valentine Warner
Pollock with celeriac and mussels
by Nigel Mendham
Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto
by Joey O'Hare
Vegan banana and chocolate 'nice' cream
by Kate Doran
Chocolate and caraway tart
by Anna Hansen
Beetroot, pickled turnip and goat's curd salad
by James Ramsden
Apple and blackberry compote with hazelnut crumble and blackberry sorbet
by Anna Hansen
Artichokes with hazelnut butter
by Food Urchin
Apple, lavender and brown butter tart
by Rosana McPhee
Purple sprouting broccoli with hazelnuts
by Josh Eggleton
Tricolore penne and cauliflower cheese with hazelnuts
by Karen Burns-Booth
Pan-fried scallops with celeriac, apple and hazelnuts
by Paul Welburn
Elderflower pâte de fruit
by Lee Westcott
Peated egg
by Adam Gray
Scallop cured in elderflower with green strawberry
by Josh Eggleton
Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy
by Matt Weedon
Rare roast beef, horseradish cream and wild garlic crispbread
by Valentine Warner
Sausage, fennel and bean supper
by Food Urchin
Hedgerow – pressed apple with elderberry sorbet and cobnut crumble
by Graham Garrett
Wild turbot, burnt white asparagus and berries
by Christoffer Hruskova
Laverbread ravioli with roasted onion stock and Welsh beach vegetables
by Alyn Williams
Spelt risotto cooked in ink with squid and sea aster
by Mark Hix
Hanger steak, clams, smoked garlic, sea vegetables
by Paul Foster
Chargrilled langoustines, bisque, buttermilk and pickled fennel
by Paul Welburn
Smoked salmon, nori and mooli canapés
by Robin Gill
Sea trout with ruby chard and clams
by Alan Murchison
Silken tofu ceviche
by Nancy Anne Harbord
Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
by Martin Wishart
Gluten-free steamed turnip dumplings (soon kueh)
by Shu Han Lee
Bibimbap – mixed rice bowl with beef
by Judy Joo
Poached cod with an Asian broth
by Andy McLeish
Hoisin and ginger-marinated pork with fragrant squid broth
by Martin Wishart
Roasted partridge, hay-baked celeriac, pearl barley and sprout leaves
by Adam Simmonds
Daube of venison with quince and chestnuts
by Galvin brothers
Hong Kong egg bites
by Becca Pusey
Bunny chow
by Oliver Denton
Loin and flaked leg of hare with cranberries and sprout leaves
by Mark Dodson
Pan-roasted rump of beef with butternut squash, girolles and Treviso
by Andy McLeish
Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée
by Robert Thompson
Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée
by Robert Thompson
Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey
by Paul Foster
Loin of venison with broccoli and stilton purée and red wine sauce
by Josh Eggleton
Breast of partridge ‘en crépinette' with salsify beignets and poached pear
by Mark Dodson
Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify
by Michael Wignall
Sika deer with mashed swede, girolles and Twiglets
by Graham Garrett
Chicken Christmas crackers
by Alyn Williams
Lamb loin, Parmesan risotto and pan juices
by Chris Horridge
Guinea fowl terrine
by Mark Dodson
Beef Wellington with warm baby artichokes and a truffle vinaigrette
by Andy McLeish
Baked skate wings with mushroom, shallot and Le Gruyère AOP gratin
by Food Urchin
Hamachi usuzukuri – yellowfin sashimi with truffle ponzu
by Hideki Hiwatashi
Sous vide scallop soup with yuzu marinated raw scallop, summer greens and roast shellfish oil
by Steven Smith
Bomba di Riso (Rice Bomb)
by Nancy Anne Harbord
Green lentil, potato and mushroom burgers
by Jacqueline Meldrum
Scallop ceviche with pickled golden beetroot and apple and sorrel gel
by Simon Hulstone
Yoghurt, pine and herbs granita
by Christoffer Hruskova
Burrata and blood orange salad
by Francesco Mazzei
Milk chocolate and hazelnut flapjack
by Josh Eggleton
Chicken and black pudding terrine with piccalilli and toasted hazelnuts
by Matthew Tomkinson
Biscotti
by Theo Randall
Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes
by Nancy Anne Harbord
Asparagus with Parmesan snow, olive biscuit and hazelnuts
by Agnar Sverrisson
Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts
by Paul Foster
Cedar planked salmon with endive, apple and olives
by Cornelius Gallagher
Braised squirrel, horseradish mash, sprout tops and hazelnut jus
by The Jugged Hare
Red ice, raspberries and vanilla ice cream
by Lisa Goodwin-Allen
Easy raspberry coulis
by Sally Abé
Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis
by George Blogg
Raspberry sorbet
by Stephen Crane
Raspberry nougatine, pistachio cream and raspberry reduction
by Mark Jordan
Raspberry trifle
by Paul Heathcote
Raspberry and chocolate rose delice
by Graham Hornigold
Raspberry and lavender crème brûlée
by Geoffrey Smeddle
Raspberry curd doughnuts
by Paul Ainsworth
Ombre raspberry cake
by Sally Abé
Raspberry soup with raspberry jelly and milk ice cream
by Agnar Sverrisson
Raspberry soufflé
by Dominic Chapman
Raspberry shortbread stack
by Steven Doherty
Raspberry meringue pies
by Paul Ainsworth
Raspberry summer pudding
by Tom Aikens
Eton mess
by Marcus Wareing
Coconut and spice quinoa porridge with apple and raspberries
by Deena Kakaya
Mini raspberry and almond tartlets with custard
by Adam Gray
Raspberries with violet and oatmeal
by Adam Stokes
Pâte de fruits
by Frances Atkins
Simple raspberry sorbet
by Adam Stokes
Raspberry and rose chocolate cake
by Angela Field
Raspberry and almond muffins
by Karen Burns-Booth
Raspberry crème brûlée with coconut snow
by Scott Hallsworth
Raspberry jelly fool
by Adam Gray
Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly
by William Drabble
Mixed berry freezies
by Colin McGurran
Lemon, honey, apple, anise hyssop and raspberry spirit
by Simon Rogan
Nanny Bush's trifle
by Richard Bainbridge
Warm savarin of English raspberries with mint syrup
by Matthew Tomkinson
Chambord and lemonade ice lollies
by Sally Abé
Raspberry and white chocolate cheesecake
by Karen Burns-Booth
Almond butter and smashed raspberry stuffed vegan French toast
by Bettina Campolucci Bordi
Channel Island raspberry and cream cranachan
by Shaun Rankin
Soaked savarin with Scottish raspberries
by William Drabble
Scottish raspberries on an iced crème fraiché mousse
by Phil Carnegie
Raspberry vinegar
by Josh Eggleton
Raspberry Bakewell tart
by Adam Gray
Chocolate and raspberry vinegar matchsticks
by Martin Wishart
Gratin of Scottish raspberries
by Martin Wishart
English trifle with a sorbet of Norfolk raspberries and sugared nuts
by Galton Blackiston
Manchester tart
by Marcus Wareing
Maple brined and braised beef brisket with oyster emulsion
by Alyn Williams
Wild pigeon cured in birch sap wine
by Chris Horridge
Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup
by Paul Welburn
Sea bass with seaweed dumplings, clementine and lemon foam
by Paul Welburn
Orkney scallop, salmon belly, sea vegetables
by Nigel Haworth
Octopus, lobster and scallop wontons with cherries and pink fir potatoes
by Steven Smith
Fish molee
by Alfred Prasad
Mackerel, tomato and samphire salad
by Nathan Outlaw
Squid and mackerel burger with sweet potato chips
by Simon Hulstone
Scarborough woof and seaweed fritters with brown crab mayonnaise
by James Mackenzie
Seafood stew with mussels and shrimp
by Frances Atkins
Razor clams with spring onions and almond
by Adam Stokes
Sous vide lamb belly with amaranth, pearl onions and milk skin
by Nuno Mendes
Raspberry and vanilla macarons with vanilla ice cream
by Galton Blackiston
Raspberry and coconut sundae
by Sally Abé
Chocolate mousse domes with raspberry coulis centre
by Willie Harcourt-Cooze
Vegan raspberry, almond, sherry and saffron trifle
by Mildreds Vegan Cookbook
Easy raspberry jam
by Karen Burns-Booth
Double chocolate raspberry tart
by Victoria Glass
Raspberry ripple sundae
by Louise Robinson
Chocolate framboisier
by Angela Field
Pistachio and raspberry Bakewell tart
by James Mackenzie
French Toast and Vanilla Raspberry Compote
by Karen Burns-Booth
Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus
by Graham Campbell
Veal tartare with dark malt crumble, wild herbs and quail eggs
by Christoffer Hruskova
Magnum liquorice
by Gary Jones
Salmon, treacle, beetroot and hazelnut
by Paul Welburn
Lemon and raspberry crêpes
by Pascal Aussignac
Chocolate mousse cake with raspberries
by William Drabble
Summer berry gazpacho
by Adam Byatt
Raspberry mousse-topped chocolate cake
by Victoria Glass
Rum baba with raspberries
by Martin Wishart
Brandy poached raspberry and mascarpone crème brûlée
by Andrew MacKenzie
Taste of the fairground
by Paul Ainsworth
English sparkling wine and raspberry jelly
by Mark Hix
Yoghurt and vanilla Eton mess
by Matthew Tomkinson
Campfire and marshmallows
by Simon Hulstone
Mini raspberry tarts
by Helen Jessup
White chocolate and raspberry floedebolle
by Christoffer Hruskova
Swedish Midsummer layer cake
by Karen Burns-Booth
Chocolate raspberry gateau
by Karen Burns-Booth
Raspberry mustard
by Pollyanna Coupland
Raspberry and custard cruffin
by Daniel Fletcher
Raspberry and whisky cream pots
by Karen Burns-Booth
Tomato and berry salad with tomato water, watermelon and chives
by Steve Smith
Raspberry and rose éclairs
by Nancy Anne Harbord
Celebration trifle
by Karen Burns-Booth
Mille-feuille of peach and raspberry with a citrus cream
by Sally Abé
Black pudding, scampi and white bean crumble with wild garlic crust
by James Mackenzie
Steamed halibut and rye crispies
by Phil Fanning
Turbot with prawns, braised fennel and borage
by Marcus Eaves
Fillet of brill in lobster sauce
by Simon Hulstone
Cider-cured sea trout with a crab sauce and sea vegetables
by Nathan Outlaw
Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon
by Graham Campbell
Salmon with braised lettuce, potatoes, samphire and king crab
by Matthew Tomkinson
King crab with micro herb salad and tomato consommé granita
by Graham Campbell
Lemon posset with raspberries and pine nuts
by Dominic Chapman
Poached peach and almond pain perdu
by Graham Hornigold
Beetroot, shallot and thyme salad with raspberry dressing and toasted walnuts
by Joey O'Hare
Panna cotta with summer berries
by Shaun Hill
Simple chocolate pots
by Paul Heathcote
Gluten-free raspberry and lemon Swiss roll
by Izy Hossack
Chocolate roulade
by Steven Doherty
Buttermilk panna cotta, lychee, raspberry and rose
by Tony Fleming
Pickled walnuts, goat's curd, smoked Kelmscott cured ham, peach and raspberry salad
by Matt Weedon
Raspberry ripple ice cream cupcakes
by Helen Jessup
Chocolate and olive oil truffles with red pepper and raspberry jelly and sea salt
by Simon Hulstone
Vanilla cheesecake with red berry compote
by Pierre Koffmann
Three-colour cake
by Frances Atkins
Hamachi with red dulse, olive oil and soy
by Phil Fanning
Mini rose and raspberry cheesecakes
by Urvashi Roe
Caramelised yoghurt with torched berries
by Ollie Moore
Pear and summer fruit frangipane tart
by Galvin brothers
Mini Pavlova with lime curd and fresh fruit
by Tom Aikens
Victoria sponge cupcakes
by William Drabble
Wood pigeon salad with raspberry balsamic reduction
by Rachel Phipps
Prawn cocktail tartlet
by Richard Bainbridge
Healthy doughnuts stuffed with sweet sesame tofu and raspberry
by Nancy Anne Harbord
Lemon posset with raspberries and shortbread
by Matthew Tomkinson
Austrian coffee cake
by Claire Clark

Load more ...

You may also like

Foraging
12 British ingredients to forage
by Great British Chefs
Blackberry
Recipe Collection
5 amazing blackberry recipes to help you get through the glut
by Pete Dreyer
Wild garlic
Recipe Collection
A day elderflower foraging
by Sally Abé
Elderflower
Recipe Collection
Hazelnut
Recipe Collection
Sorrel
Recipe Collection
Mushroom
Recipe Collection
Ingredient focus – wild garlic
by Sally Abé
5 ways with wild garlic
by Great British Chefs
Be a fun-guy with your mushrooms
by Hayden Groves
Digging the dirt: discovering wild mushrooms in the New Forest
by Katie Smith
7 recipes to cook in April
by Great British Chefs
Dinner party
Recipe Collection
Michelin star dessert
Recipe Collection
10 recipes to cook in March
by Great British Chefs
What's in season: March
by Sally Abé
Ollie Moore
Chef Profile
How to make elderflower cordial
How to wilt wild garlic
How to blanch wild garlic
How to make wild garlic oil
How to cook king oyster mushrooms
How to cook wild garlic
How to cook with elderflower
How to cook nettles
Mushroom
Recipe Collection
Wooding lab: bringing wild food to the masses
by Great Italian Chefs
Nocciola del Piemonte IGP: the hazelnuts of Piedmont
by Great Italian Chefs
Gianduia: Turin’s world-famous chocolate and hazelnut paste
by Luciana Squadrilli

NAVIGATE

© Great British Chefs 2019