https://www.greatbritishchefs.com/recipes/watercress-ravioli-recipe https://media-cdn2.greatbritishchefs.com/media/eoldz0w4/img87436.whqc_768x512q80.jpg Watercress and Egg Yolk Ravioli A large, single raviolo filled with cheese, watercress and a runny egg yolk takes centre stage in this beautiful starter, but there are some seriously impressive supporting acts too. A creamy celeriac purée comes topped with wild mushrooms, broccoli and Jerusalem artichoke crisps, while the foamy, creamy watercress and mushroom sauce adds bags of earthy autumnal flavour. 2025-02-14T22:59:36Z https://www.greatbritishchefs.com/recipes/ultimate-vegan-christmas-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/bkxfphgo/img87425.whqc_768x512q80.jpg Ultimate Vegan Christmas Sandwich Pre-packaged festive sandwiches are always a bit of a letdown, but making your own souped-up version at home is easy and far more delicious. This vegan filling combines a chestnut, leek and sage stuffing with fried mushrooms, sweet cranberry jelly and a super-simple vegan garlic mayo. 2025-02-14T22:54:59Z https://www.greatbritishchefs.com/recipes/brie-cranberry-pistachio-pesto-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/5o1ldlt3/img87424.whqc_768x512q80.jpg Brie, Red Cabbage and Pistachio Pesto Sandwich A festive vegetarian sandwich that knocks any supermarket offering out of the park, this combination of creamy brie, sweet cabbage, tangy cranberry and fresh, verdant pistachio pesto doesn't just look like Christmas – it tastes like it too. 2025-02-14T22:55:55Z https://www.greatbritishchefs.com/recipes/ultimate-christmas-leftovers-sandwich https://media-cdn2.greatbritishchefs.com/media/wwipbiia/img87423.whqc_768x512q80.jpg Ultimate Christmas Leftovers Sandwich We look forward to the leftovers of a Christmas dinner just as much as the meal itself, and while we certainly wouldn't say no to a leftover turkey curry or pie, sometimes it's the simple things that shine the brightest. Use this basic sandwich recipe as a blueprint for your own Boxing Day lunch, incorporating everything that hasn't been snapped up by the family already to create an epic feast on the 26th. 2025-02-14T22:59:53Z https://www.greatbritishchefs.com/recipes/polenta-ham-ceps-canape-recipe https://media-cdn2.greatbritishchefs.com/media/k0ojd2qb/img87416.whqc_768x512q80.jpg Polenta, Parma Ham and Cep Canapés A simple little canapé that's perfect for entertaining (or just snacking on) during the colder months, this Italian combination of cheesy fried polenta, earthy ceps and luxurious Parma Ham is simple to make and will ensure smiling faces all round. 2025-02-14T22:31:20Z https://www.greatbritishchefs.com/recipes/parma-ham-and-tenderstem-rigatoni-recipe https://media-cdn2.greatbritishchefs.com/media/uklh2wff/img87420.whqc_768x512q80.jpg Parma Ham and Broccoli Rigatoni A super-quick dish that can be served as a starter or light lunch, this bowl of rigatoni is all about contrasting textures and flavours. Crispy panko breadcrumbs infused with Parmesan and lemon meet sheets of sweet, salty Parma Ham, along with fresh, lightly blanched pieces of broccoli. 2025-02-14T22:33:38Z https://www.greatbritishchefs.com/recipes/mushroom-dumplings-wasabi-foam-recipe https://media-cdn2.greatbritishchefs.com/media/vdbpzd1c/img87374.whqc_768x512q80.jpg Wild Mushroom Dumplings with Wasabi Foam This beautiful dish showcases wild mushrooms at their very best, in the form of neat potato dumplings, pan-fried ceps and pickled cauliflower fungus, a more unusual mushroom that's super seasonal. Bringing everything together is a simple mushroom purée, parsley mayonnaise and wasabi foam. 2025-02-14T22:58:34Z https://www.greatbritishchefs.com/recipes/tomato-pesto-salmon-tart-recipe https://media-cdn2.greatbritishchefs.com/media/scyczzib/img87292.whqc_768x512q80.jpg Piccolo Tomato, Pesto and Salmon Tart These beautiful tarts are perfect for entertaining around Christmas, with a slice of smoked salmon in the centre and umami-rich slow-cooked tomatoes around the outside. Don't be put off by the long cooking time – this is just so the tomatoes have enough time in the oven to crinkle up and concentrate their flavour. All you really need to do is whizz up two different types of pesto in a food processor and assemble! 2025-02-14T22:30:46Z https://www.greatbritishchefs.com/recipes/tomato-clementine-gazpacho-recipe https://media-cdn2.greatbritishchefs.com/media/5srpgbtc/img87296.whqc_768x512q80.jpg Piccolo Tomato and Clementine Gazpacho Chilled soups and winter aren't normally associated with one another, but this delightfully refreshing gazpacho has enough warming spices in it to make the two a match made in heaven. The mulled wine jellies and cinnamon-dusted croutons work wonderfully with the clementine and tomato soup, resulting in an unusual yet very tasty starter that's perfect for even the chilliest of evenings. 2025-02-14T22:11:08Z https://www.greatbritishchefs.com/recipes/poached-pear-chorizo-chestnut-recipe https://media-cdn2.greatbritishchefs.com/media/lajjp54l/img87421.whqc_768x512q80.jpg Poached Pear with Chorizo and Chestnuts Now for something completely different! Chorizo in a dessert is bound to raise eyebrows, but by cleverly combining it with sweet poached pear and earthy chestnuts, everything balances out to create a pleasing sweet-salty contrast that's surprisingly moreish. Don't know it until you've tried it! 2025-02-14T22:32:55Z https://www.greatbritishchefs.com/recipes/potato-gruyere-wild-mushroom-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/sflmb1mp/img87262.whqc_768x512q80.jpg Potato and Gruyère Cheese Risotto Swapping rice for tiny little cubes of potato, this 'risotto' is creamy, rich and seriously satisfying. With plenty of Gruyère cheese in the sauce and plump wild mushrooms on top, this is an interesting take on a dish we all know and love. 2025-02-14T22:37:18Z https://www.greatbritishchefs.com/recipes/lobster-gruyere-gratin-recipe https://media-cdn2.greatbritishchefs.com/media/cbwa5dtg/img87269.whqc_768x512q80.jpg Lobster and Le Gruyère AOP Gratin Luxurious lobster is given the treatment it deserves in this beautiful gratin, enriched with a Le Gruyère AOP cheese sauce. A dish for special occasions! 2025-02-14T22:40:18Z https://www.greatbritishchefs.com/recipes/gruyere-crusted-halibut-recipe https://media-cdn2.greatbritishchefs.com/media/zmnlzm4i/img87265.whqc_768x512q80.jpg Gruyère-Crusted Halibut Halibut is an incredible fish to cook with, as its pearlescent white flesh retains its meaty, clean flavour and texture if handled delicately. Here, the fillet is placed centre stage, bolstered by a buttery parsley sauce, simply cooked leeks and a crisp, rich Gruyère cheese crust. 2025-02-14T22:47:31Z https://www.greatbritishchefs.com/recipes/cauliflower-gruyere-tartlet-recipe https://media-cdn2.greatbritishchefs.com/media/24nhrhu5/img87279.whqc_768x512q80.jpg Cauliflower and Gruyère Tartlet These pretty little tarts taste as good as they look, filled with a cauliflower purée, butter-roasted cauliflower florets and a silky Gruyère cheese sabayon. They also contain cauliflower fungus – a wild mushroom which looks a lot like the brassica – but you could always replace this with more cauliflower if you can't find any. 2025-02-14T22:15:52Z https://www.greatbritishchefs.com/recipes/gruyere-cheese-souffles-recipe https://media-cdn2.greatbritishchefs.com/media/fsrphsnt/img87267.whqc_768x512q80.jpg Twice-Baked Le Gruyère AOP Soufflé Preparing soufflés at home can strike fear into even the most accomplished home cooks, but a twice-baked soufflé is a little easier to master. This recipe from Galton Blackiston is foolproof, and results in an incredible little dome of rich, eggy, cheesy, pillowy goodness, nestled in a colourful collection of salad leaves. 2025-02-14T22:32:36Z https://www.greatbritishchefs.com/recipes/gruyere-cheese-fondue-recipe https://media-cdn2.greatbritishchefs.com/media/cawm5p0a/img87281.whqc_768x512q80.jpg Le Gruyère AOP Fondue This simple fondue recipe showcases the incredible flavours of Le Gruyère AOP cheese, with nothing more than white wine, garlic and shallots added. Try serving it with boiled potatoes, cubes of ham, steamed vegetables or anything else that takes your fancy as well as the sourdough bread. 2025-02-14T22:40:06Z https://www.greatbritishchefs.com/recipes/pot-roast-partridge-chorizo-recipe https://media-cdn2.greatbritishchefs.com/media/bbqnrwdv/img87143.whqc_768x512q80.jpg Partridge with Chorizo, Mushroom and Jerusalem Artichoke Stew This one-pot wonder takes the autumnal flavours of partridge, mushrooms and Jerusalem artichokes and gives them a rich, smoky flavour by pairing them with vibrant chorizo. The creamy sauce is lightened with tarragon and paprika for an incredible end result. 2025-02-14T22:24:18Z https://www.greatbritishchefs.com/recipes/beef-onion-ox-tongue-recipe https://media-cdn2.greatbritishchefs.com/media/5jwosc50/img87352.whqc_768x512q80.jpg Wagyu Beef with Onions and Ox Tongue A stunning, truly high-end take on the classic flavour combination of beef and onion, this dish from Adam Handling looks beautiful on the plate, but there’s plenty of work needed to get it tasting even better. 2025-02-14T22:46:01Z https://www.greatbritishchefs.com/recipes/goose-christmas-dinner-recipe https://media-cdn2.greatbritishchefs.com/media/shbnjlzm/img87336.whqc_768x512q80.jpg Charlie Hibbert's Christmas Goose Looking for the ultimate Christmas dinner recipe? Ditch the turkey and go for goose instead – you can use every piece of the bird to create the best-ever Christmas lunch by incorporating the legs into the sprouts, the fat into the roast potatoes and the carcass into a knockout gravy, leaving the easily carved roast breasts as the stunning centrepiece. 2025-02-14T22:20:31Z https://www.greatbritishchefs.com/recipes/sprouts-with-confit-goose-recipe https://media-cdn2.greatbritishchefs.com/media/z3kb5mep/img87297.whqc_768x512q80.jpg Sprouts with Confit Goose We're always looking for ways to spruce up sprouts at Christmas, but this recipe has to be the best (and most luxurious!) yet. The polarising green spheres are simply boiled and then tossed in a combination of chestnuts, confit goose leg meat and pancetta, with a sprinkling of crispy goose skin to finish. Heaven. 2025-02-14T22:17:48Z https://www.greatbritishchefs.com/recipes/goose-fat-roast-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/okybqrqv/img87303.whqc_768x512q80.jpg Goose Fat Roast Potatoes The quest for the perfect roast potato can sometimes feel like a never-ending one, but Charlie Hibbert's simple recipe for roasties cooked in goose fat ensures rich, crisp and golden potatoes without fail. 2025-12-30T17:16:57Z https://www.greatbritishchefs.com/recipes/goose-stock-recipe https://media-cdn2.greatbritishchefs.com/media/qpznl0pc/img87313.whqc_768x512q80.jpg Goose Stock (and Sauce) Stocks are always a fantastic way of getting every last bit of flavour (and not wasting) a bird carcass, and this goose stock recipe will result in the ultimate gravy for a goose-based Christmas dinner. Give it enough time to gently cook and never let it come to the boil. 2025-02-14T22:31:05Z https://www.greatbritishchefs.com/recipes/potato-pave-goats-curd-pumpkin-recipe https://media-cdn2.greatbritishchefs.com/media/ybbf3l4b/img87580.whqc_768x512q80.jpg Potato Pavé with Goat’s Curd This explosion of autumnal flavours centres itself around a beautiful block of crisp potato slices, sitting on top of a spoonful of goat's curd. The pumpkin wedges, charred radicchio, soft onion and crispy sage leaves provide plenty of warm, earthy notes. 2025-02-14T22:32:45Z https://www.greatbritishchefs.com/recipes/goose-fegato-crostini-recipe https://media-cdn2.greatbritishchefs.com/media/r2rb2vzy/img87302.whqc_768x512q80.jpg Goose Fegato Crostini This rustic Italian pâté is the perfect way to use up the offal that's often included when you buy a whole goose. Fried in plenty of butter then chopped up with anchovies, capers and lifted with a splash of vin santo (an Italian dessert wine), it's the perfect little snack to serve either before or alongside the bird itself. 2025-02-14T22:33:57Z https://www.greatbritishchefs.com/recipes/cranberry-orange-sauce https://media-cdn2.greatbritishchefs.com/media/vn1dpqha/img87304.whqc_768x512q80.jpg Cranberry Sauce Four ingredients, two steps, one very delicious sauce – Charlie's cranberry sauce is perfect for Christmas Day (or any Sunday roast). The red wine vinegar adds a pleasing tang and the lack of extra sugar means the sauce isn't as cloyingly sweet as shop-bought versions. 2025-02-14T22:40:21Z https://www.greatbritishchefs.com/recipes/partridge-myrtle-trotter-pie-recipe https://media-cdn2.greatbritishchefs.com/media/mc2fjcb3/img87288.whqc_768x512q80.jpg Partridge, Myrtle and Trotter Pie A good pie is a beautiful thing, and this offering from chef Charlie Hibbert is an absolute knockout. The trotters add bags of sticky richness to the partridge and pancetta filling, which is bolstered with myrtle leaves, an underused Mediterranean herb. If you're struggling to find myrtle then use rosemary instead. 2025-02-14T22:40:59Z https://www.greatbritishchefs.com/recipes/quince-tart-with-cream-recipe https://media-cdn2.greatbritishchefs.com/media/hmslrd3a/img87289.whqc_768x512q80.jpg Quince Tart with Cream This wonderful make-ahead frangipane tart showcases the wonderful flavour of quince, the quintessential British winter fruit. 2025-02-14T22:41:19Z https://www.greatbritishchefs.com/recipes/cauliflower-polonaise-recipe https://media-cdn2.greatbritishchefs.com/media/salffvqx/img87287.whqc_768x512q80.jpg Cauliflower Polonaise This creamy, silky cauliflower and almond soup is given extra oomph thanks to the deliciously buttery polonaise crumb sprinkled over the top. 2025-02-14T22:42:17Z https://www.greatbritishchefs.com/recipes/braised-beef-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/zucbnktr/img87286.whqc_768x512q80.jpg Braised Beef with Salsa Verde Beef is braised until meltingly tender in a red wine and beef stock sauce, before being given a bright, umami-rich lift from the punchy salsa verde and tangy pickled walnuts. A classic combination of flavours which proves how important contrast is in a dish. 2025-02-14T22:45:32Z https://www.greatbritishchefs.com/recipes/keema-cottage-pie-recipe https://media-cdn2.greatbritishchefs.com/media/rm5l0k1z/img87259.whqc_768x512q80.jpg Keema-Spiced Cottage Pie Give the traditional cottage pie an oomph of extra flavour with this delicious recipe from Calum Franklin. Adding plenty of spice to the mince gives it an Indian-style twist. 2026-03-05T10:43:12Z https://www.greatbritishchefs.com/recipes/beef-stilton-onion-pie-recipe https://media-cdn2.greatbritishchefs.com/media/gznpphxd/img87258.whqc_768x512q80.jpg Beef, Stilton and Onion Pie A classic pie gets the Calum Franklin treatment in this stunning recipe, which combines rich beef and Stilton cheese with sweet onions, earthy mushrooms and an incredible sauce. The perfect way to spend a chilly Saturday in the kitchen. 2025-02-14T22:57:24Z https://www.greatbritishchefs.com/recipes/curried-cauliflower-potato-pasty-recipe https://media-cdn2.greatbritishchefs.com/media/s5aghkxo/img87260.whqc_768x512q80.jpg Curried Cauliflower & Potato Pasties The flavours of a cauliflower and potato curry encased in pastry – what's not to love? 2025-02-14T22:58:39Z https://www.greatbritishchefs.com/recipes/venison-blackberries-artichokes-recipe https://media-cdn2.greatbritishchefs.com/media/yqgprsri/img86770.whqc_768x512q80.jpg Venison with Jerusalem Artichokes and Blackberries Perfectly pink venison loin is paired with a nutty, earthy Jerusalem artichoke purée and a top-note zing of pickled blackberries. With a red wine gravy to pour over, this autumnal dish combines a knockout trio of flavours that each bolster the incredible flavour of the venison. 2025-02-14T22:29:48Z https://www.greatbritishchefs.com/recipes/saint-agur-palmiers-recipe https://media-cdn2.greatbritishchefs.com/media/bewa3110/img87049.whqc_768x512q80.jpg Saint Agur Palmiers Delicately crisp palmier biscuits are often served as a sweet treat, however here Raymond spreads Saint Agur blue cheese between the layers of pastry to create a savoury version. These can be eaten as they are or used as a base for a canapé topping. By cooking the Saint Agur blue cheese with the pastry, it mellows slightly in saltiness and acidity which brings out all the creamy flavours of the cheese. 2025-02-14T22:28:45Z https://www.greatbritishchefs.com/recipes/saint-agur-blueberry-roulade-recipe https://media-cdn2.greatbritishchefs.com/media/x2sfy2ad/img87051.whqc_768x512q80.jpg Saint Agur Crème and Blueberry Roulade This is a real showstopper of a dessert and a lovely way to end a meal with friends and family gathered around the table. The addition of Saint Agur crème adds a subtle savoury note which complements the blueberry purée. 2025-02-14T22:33:04Z https://www.greatbritishchefs.com/recipes/celeriac-apple-saint-agur-salad-recipe https://media-cdn2.greatbritishchefs.com/media/avxgyptn/img87048.whqc_768x512q80.jpg Celeriac and Apple Salad with Saint Agur Dressing The fresh crunch of raw celeriac and apple come together wonderfully in this festive, wintry salad from Raymond Blanc. Peppered with sweet dried cranberries and crunchy walnuts, it's all brought together with a Saint Agur blue cheese dressing for a rich, savoury, creamy finish. 2025-02-14T22:38:59Z https://www.greatbritishchefs.com/recipes/turkey-crown-saint-agur-stuffing-recipe https://media-cdn2.greatbritishchefs.com/media/n1fmofxk/img87050.whqc_768x512q80.jpg Turkey Crown with Saint Agur Stuffing This is a lovely alternative to the traditional Christmas turkey, or can be served at any time during the festive period, hot or cold, when fresh turkeys are available. The stuffing doesn’t need any additional salt as the Saint Agur adds all the seasoning required, as well as a delicious creaminess whilst helping to keep the stuffing moist. 2025-02-14T22:43:20Z https://www.greatbritishchefs.com/recipes/jonny-cake-crab-recipe https://media-cdn2.greatbritishchefs.com/media/2bnlkt0i/img87223.whqc_768x512q80.jpg Johnny Cakes with Crab and Caviar A beautiful little canapé that combines chef Kerth Gumbs' classical training with something he loved eating whilst growing up in the Caribbean. Johnny cakes (also known as Jonny cakes and Johnnycakes) are like a denser, less sweet doughnut, and here they're topped with a luxurious combination of mayonnaise, crab meat and caviar. Perfect for parties where you want to impress, or you could make the jonny cakes larger and serve them as a starter. 2025-02-14T22:40:23Z https://www.greatbritishchefs.com/recipes/sprouts-chestnuts-pancetta-mustard-recipe https://media-cdn2.greatbritishchefs.com/media/sajfq5nc/img87156.whqc_768x512q80.jpg Brussels Sprouts with Chestnuts, Pancetta and Mustard Seeds This delicious Brussels sprout side dish recipe provides a fresh Italian spin on a traditional Christmas combination of pancetta and chestnuts. Cooking the sprouts this way help them retain their sweetness and crunch. 2025-02-14T22:21:23Z https://www.greatbritishchefs.com/recipes/lamb-chops-delica-pumpkin-recipe https://media-cdn2.greatbritishchefs.com/media/ptlhh4sq/img87207.whqc_768x512q80.jpg Lamb Chops with Delica Pumpkin There’s nothing like the smell of lamb chops cooked over charcoal – they seem to be made for it. The tasty fat lightly charring and crisping, the outside flesh caramelising and then the juicy pink inside. The pumpkin and cumin-scented olive oil provides a wonderful contrast to the sweet lamb. 2025-02-14T22:26:37Z https://www.greatbritishchefs.com/recipes/goat-milk-fig-leaf-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/hiyg2mu0/img87208.whqc_768x512q80.jpg Goat's Milk and Fig Leaf Ice Cream The wonderful, slightly coconutty flavour of fig leaves is put front and centre in this delicious ice cream, which is kept light and fresh with the use of goat's milk instead of the more traditional cow's. Topped with a reduced blackcurrant syrup, fresh blackberries and a grassy olive oil, it's a simple combination of ingredients which packs a serious punch. 2025-02-14T22:29:47Z https://www.greatbritishchefs.com/recipes/cashew-nut-hummus-roasted-vegetables-recipe https://media-cdn2.greatbritishchefs.com/media/zyah0pyt/img87210.whqc_768x512q80.jpg Roasted Vegetables with Cashew Nut Hummus A very special hummus forms the base of this vegan dish, topped with roasted root vegetables, brassicas and alliums which are drizzled with a cashew nut milk and gently spiced dressing. Using the intensely flavoured base liquor to make the hummus gives it a much more complex flavour, but you could also simply use the cooking liquor from the chickpeas to save time if preferred. 2025-02-14T22:32:26Z https://www.greatbritishchefs.com/recipes/octopus-onion-potatoes-ceps-recipe https://media-cdn2.greatbritishchefs.com/media/kcphq03q/img87220.whqc_768x512q80.jpg Octopus with Scorched Onion, Garlic Purée, Potatoes and Ceps A blooming flower of scorched onion petals is surrounded by octopus and cep mushrooms in this beautiful, understated dish from Phil Howard. With a creamy garlic purée bringing everything together and crispy straw potatoes for added crunch, it's a beautiful plate of food full of meaty, satisfying textures. 2025-02-14T22:34:42Z https://www.greatbritishchefs.com/recipes/burrata-pickled-plum-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/to4kdfkh/img87216.whqc_768x512q80.jpg Burrata with Pickled Plums and Scorched Chillies This beautiful combination of ingredients works wonderfully when served all together – the creamy burrata, tangy plums, sweet onions, bright rocket pesto and warm chillies result in a stunning little starter or side dish. Best of all, each element can be prepared in advance, so all you need to do is put everything on the plate when it's time to serve. 2025-02-14T22:38:20Z https://www.greatbritishchefs.com/recipes/new-york-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/5fkdiarf/img87213.whqc_768x512q80.jpg New York-Style Cheesecake A perfectly cooked New York-style cheesecake is a wonderful thing – and this recipe is one of the best we've come across when you want to really nail that rich, creamy filling and buttery base. Topped with a combination of zests, spices and thyme, it's made even more delicious when served with the marmalade on the side, loosened with a little sloe gin. 2025-02-14T22:45:21Z https://www.greatbritishchefs.com/recipes/pork-stir-fry-potato-plum-recipe https://media-cdn2.greatbritishchefs.com/media/fvvestxl/img87211.whqc_768x512q80.jpg Iberico Pork with Stir-Fried Vegetables, Potato and Plum A magnificent Iberico pork chop is propped up by some very tasty accompaniments in this delicious recipe from Phil Howard. A rich pork sauce, sweet and sour plum sauce, stir-fried vegetables and crispy potato skins all come together to create something that's light, fresh and full of flavour. 2025-02-14T22:47:43Z https://www.greatbritishchefs.com/recipes/mackerel-veloute-eel-lovage-recipe https://media-cdn2.greatbritishchefs.com/media/ysoh5usv/img87218.whqc_768x512q80.jpg Smoked Mackerel Velouté with Smoked Eel Soldiers and Lovage The rich, smoky, creamy velouté in this recipe is a knockout in itself, but when served with delicate little toast soldiers draped with slivers of smoked eel and a vibrant lovage mayonnaise, it becomes a perfect example of why Phil Howard's Elystan Street is such a beloved restaurant. 2025-02-14T22:29:20Z https://www.greatbritishchefs.com/recipes/strozzapreti-chicken-stock-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/chvot5zb/img87212.whqc_768x512q80.jpg Strozzapreti with Chicken Stock, Truffle and Parmesan This simple yet incredibly luxurious dish from Phil Howard pairs freshly made strozzapreti ('priest-strangler') pasta with a luxurious sauce of butter, chicken stock and plenty of black truffle. If you don't have your own extruder at home, it's best to buy top quality dried pasta instead. 2025-02-14T22:39:18Z https://www.greatbritishchefs.com/recipes/pork-black-pudding-terrine-recipe https://media-cdn2.greatbritishchefs.com/media/asonjifb/img87185.whqc_768x512q80.jpg Pork and Black Pudding Terrine This fantastic terrine recipe makes the most of the colder months' quinces and sprouts – two wonderfully seasonal ingredients which provide perfect supporting acts to the rich, soft terrine. The terrine itself takes a few days to brine, cook and press, but it takes very little effort and will reward you with a wonderful starter to cook over the festive period. 2025-02-14T22:31:42Z https://www.greatbritishchefs.com/recipes/christmas-pudding-black-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/cobpozwa/img87184.whqc_768x512q80.jpg Christmas Black Pudding We know it sounds a little unusual, but the addition of black pudding into this traditional Christmas pudding recipe is actually a stroke of genius! The black pudding provides a subtle background depth and savouriness to the incredibly sweet dried fruit and sugar, balancing everything without detracting from that classic festive flavour. 2025-02-14T22:37:56Z https://www.greatbritishchefs.com/recipes/turkey-black-pudding-ballotine-recipe https://media-cdn2.greatbritishchefs.com/media/c1uffyax/img87189.whqc_768x512q80.jpg Turkey and Black Pudding Ballotine This festive turkey recipe is a fantastic alternative to the more traditional roast bird – perfect if you're feeding a smaller crowd or just want to mix things up a little this year. The turkey is stuffed with black pudding and wrapped in bacon, served with an incredible bacon jam and roast onions, then finished with a walnut crumb for texture and pickled cranberries for a burst of Christmassy tangy sweetness. 2025-02-14T22:25:19Z https://www.greatbritishchefs.com/recipes/langoustine-seaweed-custard-recipe https://media-cdn2.greatbritishchefs.com/media/33lh1nzu/img87148.whqc_768x512q80.jpg Steamed Langoustine with Seaweed Salad and Shell Custard This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus. The langoustine itself is simply steamed, but the umami-rich seaweed salad and incredible langoustine set custard play the part of some seriously impressive accompaniments. 2025-02-14T22:38:40Z https://www.greatbritishchefs.com/recipes/aubergine-parmigiana-recipe https://media-cdn2.greatbritishchefs.com/media/xgdj4ryq/img87163.whqc_768x512q80.jpg Aubergine Parmigiana This iconic Italian dish is a classic for a reason – the incredibly generous amount of cheese that sticks layers of silky fried aubergines, breadcrumbs and tomato sauce together results in something incredibly indulgent that only requires a handful of ingredients. Chef Ben Tish amps up the luxury by including creamy burrata, before serving slices of the parmigiana on a bed of creamy cheese sauce. The ultimate comfort food. 2025-02-14T22:25:46Z https://www.greatbritishchefs.com/recipes/octopus-fennel-salsa-cruda-recipe https://media-cdn2.greatbritishchefs.com/media/lijnthm4/img87174.whqc_768x512q80.jpg Grilled Octopus with Fennel, Lemon and Salsa Cruda If you haven't had octopus before, we can't think of a better dish to introduce you to its delicious flavour and meaty texture. The tentacles are grilled until crisp and lightly charred, served with the fresh anise hit of fennel and dressed with a simple combination of shallots and herbs in oil and vinegar. The caramelised lemon wedge finishes things off with a smoky sweetness. 2025-02-14T22:30:10Z https://www.greatbritishchefs.com/recipes/cauliflower-pistachio-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/y4mmj30d/img87175.whqc_768x512q80.jpg Roast Cauliflower with Pine Nuts, Raisins and Pistachio Pesto Roast cauliflower can be prepared a million different ways, but this is one of the best we've come across. The spice mix is fragrant and brings life to the brassica, which is then adorned with a stunning pesto brimming with herbs and pistachios, with juicy raisins and crunchy pine nuts to finish. 2025-02-14T22:30:41Z https://www.greatbritishchefs.com/recipes/burrata-fig-pumpkin-salad-recipe https://media-cdn2.greatbritishchefs.com/media/o4tbxvgm/img87170.whqc_768x512q80.jpg Burrata with Black Figs, Delica Pumpkin and Chicory A simple combination of some fantastic ingredients, this sweet autumnal dish can be served as a starter, side dish or light lunch, with a little bread on the side. The sweetness of the figs and pumpkin is offset by the bitterness of the chicory, with a rich, creamy burrata and tangy vinaigrette bringing everything together. 2025-02-14T22:32:13Z https://www.greatbritishchefs.com/recipes/crab-bucatini-recipe https://media-cdn2.greatbritishchefs.com/media/1bggtpvh/img87173.whqc_768x512q80.jpg Crab, Chilli and Lemon Bucatini Quick to make and a joy to eat, this rich, creamy, buttery pasta dish is flavoured with the sweet subtle flavour of crab, pepped up by chilli, lemon juice and parsley. The bite of the bucatini pasta works perfectly with the silky sauce. 2025-02-14T22:38:01Z https://www.greatbritishchefs.com/recipes/stuffed-squid-pine-nuts-capers-recipe https://media-cdn2.greatbritishchefs.com/media/ahcfvui5/img87171.whqc_768x512q80.jpg Sicilian Stuffed Squid This is a typical Italian coastal dish with the breadcrumbs adding substance and soaking up the briny squid juices. The stuffing is packed with intense, punchy flavours that sing of the Mediterranean and more exotic climes that whisk you off on holiday. Use fresh squid if you can find it for this recipe as the texture is better, although a good quality frozen squid will do nicely. 2025-02-14T22:34:46Z https://www.greatbritishchefs.com/recipes/chocolate-almond-coffee-cake-recipe https://media-cdn2.greatbritishchefs.com/media/qhjbm3c1/img87165.whqc_768x512q80.jpg Chocolate, Almond and Coffee Cake An easy, delicious flourless cake that's packed to the brim with nuts and chocolate. It’s one of chef Ben Tish's favourites and a spin on the classic Torta di Capri. The coffee grounds add moistness along with their subtle aroma, and it's definitely worth seeking out the grape must to drizzle over the top. Serve with yoghurt, crème fraiche, mascarpone or ice cream. 2025-02-14T22:45:56Z https://www.greatbritishchefs.com/recipes/vegan-chickpea-tomato-bhuna-recipe https://media-cdn2.greatbritishchefs.com/media/vtakjup2/img87129.whqc_768x512q80.jpg Vegan Chickpea and Tomato Bhuna A quick, flavourful vegan curry that's delicious either on its own or as part of a larger spread, this recipe from Paul Foster takes top-quality tomatoes and chickpeas and cooks them in a spice-tempered oil with plenty of lime juice for freshness and acidity. 2025-02-14T22:18:01Z https://www.greatbritishchefs.com/recipes/halibut-potatoes-lettuce-recipe https://media-cdn2.greatbritishchefs.com/media/4jykxsqv/img87132.whqc_768x512q80.jpg Halibut with Mussels, Potatoes and Lettuce Don't be fooled by the simple presentation and title of this incredible recipe – there's some serious technique on show. The halibut is portioned and brined, with all the trimmings used to make a rich mousse studded with mussels that's spread on top before steaming. The sauce, made from the mussel cooking liquor, is thickened with egg and seaweed butter to create a silky custard texture, and the potatoes are cooked confit in olive oil. Quite simply stunning. 2025-02-14T22:25:31Z https://www.greatbritishchefs.com/recipes/tomato-jam-pastry-sticks-recipe https://media-cdn2.greatbritishchefs.com/media/1oahttmd/img87128.whqc_768x512q80.jpg Tomato, Pancetta and Truffle Jam with Parmesan Sticks Crispy, buttery pastry sticks flavoured with Parmesan are the perfect dippers for this seriously luxurious tomato jam, bolstered with rich pancetta and a generous dollop of black truffle paste. An incredible make-ahead snack when you're entertaining (or just fancy treating yourself before dinner!). 2025-02-14T22:32:26Z https://www.greatbritishchefs.com/recipes/lamb-sausage-bacon-sauerkraut-recipe https://media-cdn2.greatbritishchefs.com/media/kwvchckg/img87130.whqc_768x512q80.jpg Lamb Sausages in Tomato Sauce with Bacon Sauerkraut This simple stew is brought to life with a sweet, mildly spiced tomato sauce and rich lamb sausages. With a very tasty bowl of bacon-studded sauerkraut on the side, this is a fantastic winter warmer that takes just an hour to knock together. 2025-02-14T22:38:39Z https://www.greatbritishchefs.com/recipes/yaki-udon-recipe https://media-cdn2.greatbritishchefs.com/media/yoyog0t5/img87110.whqc_768x512q80.jpg Yaki Udon One of the easiest and most accessible ways to cook Japanese food at home, this udon noodle stir-fry combines slices of pork belly with onions and peppers. What makes it really special however is the chopped pickled greens, which are bursting with flavour and an incredible thing to have in your fridge for all sorts of dishes. 2025-02-14T22:35:21Z https://www.greatbritishchefs.com/recipes/polenta-orange-olive-oil-cake-recipe https://media-cdn2.greatbritishchefs.com/media/xs2fyysn/img87044.whqc_768x512q80.jpg Orange, Polenta and Olive Oil Cake Bold, bright, rich and zesty, this dense flourless polenta cake is made using a simple orange purée that's mixed into the olive oil-rich batter. Naturally gluten-free, it's the perfect bake for the colder months when you fancy something sweet. 2025-02-14T22:51:53Z https://www.greatbritishchefs.com/recipes/salmon-chorizo-strawberries-recipe https://media-cdn2.greatbritishchefs.com/media/hxtphq4y/img87019.whqc_768x512q80.jpg Salmon with Chorizo and Strawberries It sounds crazy, but trust us – the combination of flavours works! Adam Simmonds masterfully balances the sweetness of strawberries and watermelon with the intense savouriness of delicious chorizo, which is turned into an oil used to poach delicate pieces of salmon. The salmon broth brings everything together wonderfully. 2025-02-14T22:31:49Z https://www.greatbritishchefs.com/recipes/nut-butter-cauliflower-recipe https://media-cdn2.greatbritishchefs.com/media/n4nf1ubn/img87039.whqc_768x512q80.jpg Nut Butter Roasted Cauliflower A decadent centrepiece, this cauliflower is drenched in a luscious almond and cashew cream sauce and then roasted whole. It’s the perfect feast for any vegetarians in your midst, and appreciated just as much by meat lovers. Blended caramelised onions add extra depth of flavour and sweetness to the dish, along with the nuts. 2025-02-14T22:51:36Z https://www.greatbritishchefs.com/recipes/peanut-sesame-coconut-aubergine-recipe https://media-cdn2.greatbritishchefs.com/media/jw2p3gcp/img87040.whqc_768x512q80.jpg Peanut, Sesame and Coconut Aubergines Roasted aubergines slathered in a peanut, sesame and coconut curry is one of my most popular party dishes, and it’s no surprise why. This regal dish is most closely associated with the Hyderabadi Nizams, the Mughal administrators who declared their independence as the Empire crumbled. Without their rebellion we may have never experienced the tantalising Hyderabadi cuisine. 2025-02-14T22:54:18Z https://www.greatbritishchefs.com/recipes/dosa-recipe https://media-cdn2.greatbritishchefs.com/media/uk3ha0kn/img87041.whqc_768x512q80.jpg Dosa Loved the world over, these crispy crepes are a south Indian breakfast special. They get their unique taste from a fermented lentil and parboiled rice batter, which is then swirled on a lightly greased flat griddle into a thin web. I grew up on regular trips to south Indian restaurants where the star attraction would be a peek at the chefs in action through smudgy glass, a tradition that my children are happily keeping alive. Without a doubt, dosa-making runs through the veins of every south Indian cook. 2025-02-14T22:59:38Z https://www.greatbritishchefs.com/recipes/cod-broccoli-gnocchi-recipe https://media-cdn2.greatbritishchefs.com/media/gphnyl1z/img87082.whqc_768x512q80.jpg Cod with Textures of Broccoli and Gnocchi This complex recipe is a real challenge for any home cook, but with a little forward planning it can all come together wonderfully into a truly astonishing dish. 2025-02-14T22:30:40Z https://www.greatbritishchefs.com/recipes/brisket-mash-cabbage-recipe https://media-cdn2.greatbritishchefs.com/media/fwxhtqad/img86772.whqc_768x512q80.jpg Pot-Roast Brisket with Bone Marrow Mash and Hispi Cabbage A pot-roast brisket is a beautiful thing, slowly bubbling away in the oven until meltingly tender and deliciously soft. Here, chef Scott Goss pairs the meat with ridiculously indulgent mashed potatoes – complete with bone marrow stirred through – and a smoky, crisped wedge of hispi cabbage. 2025-02-14T22:44:33Z https://www.greatbritishchefs.com/recipes/chicken-liver-shallot-waffle-recipe https://media-cdn2.greatbritishchefs.com/media/nzoapd14/img87032.whqc_768x512q80.jpg Chicken Liver Parfait and Shallot Waffle Waffles don't make it onto the menu at Michelin-starred restaurants that often – but when they do, they're very special indeed. This one comes drizzled in a sweet orange syrup, before being topped with dots of rich chicken liver parfait and tangy shallots slow-cooked in red wine. 2025-02-14T22:17:51Z https://www.greatbritishchefs.com/recipes/cucumber-gazpacho-parmesan-custard-recipe https://media-cdn2.greatbritishchefs.com/media/a51bdypi/img87029.whqc_768x512q80.jpg Cucumber Gazpacho with Parmesan Custard This is a dish all about contrast – the chilled, fresh, vibrant, tangy, slightly fiery cucumber soup and warm, creamy, rich, savoury Parmesan custard work with each other surprisingly well. 2025-02-14T22:20:13Z https://www.greatbritishchefs.com/recipes/eton-mess-fennel-meringue-recipe https://media-cdn2.greatbritishchefs.com/media/5jxjypo5/img87034.whqc_768x512q80.jpg Eton Mess with Fennel Meringue The least messy Eton mess we've ever seen, this beautiful dessert takes the fruit-cream-meringue combo and catapults it into the echelons of Michelin star puds. Fennel and lemon verbena meringues are sandwiched together with Chantilly cream, served with a berry coulis, olive oil and a smattering of pretty herbs and flowers. 2025-02-14T22:25:15Z https://www.greatbritishchefs.com/recipes/duck-quince-endive-recipe https://media-cdn2.greatbritishchefs.com/media/czegbxms/img87031.whqc_768x512q80.jpg Duck with Quince, Endive and Candied Orange A complex recipe, but one that perfectly showcases how sweet flavours work so well with duck. Candied orange, a rich cider and honey sauce and a port and quince purée make fantastic accompaniments to the duck breast and confit leg meat, with the flavours of Chinese five-spice running throughout. 2025-02-14T22:26:46Z https://www.greatbritishchefs.com/recipes/guinness-short-rib-oyster-recipe https://media-cdn2.greatbritishchefs.com/media/p5me4fsi/img87020.whqc_768x512q80.jpg Short Ribs with Guinness and Oyster Gremolata A knockout sharing dish that's perfect for cold weather, this recipe takes the classic combination of beef and oysters and amps up the flavour tenfold. 2025-02-14T22:32:24Z https://www.greatbritishchefs.com/recipes/pork-tuna-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/jpxlowly/img86926.whqc_768x512q80.jpg Pork with Tuna Sauce Veal tonnato is one of Italy's most beloved dishes, and this Spanish-inspired twist replaces the veal with pork and uses the best Spanish tuna and anchovies to – dare we say it – improve upon the original. 2025-02-14T22:57:43Z https://www.greatbritishchefs.com/recipes/lamb-vinegar-anchovies-recipe https://media-cdn2.greatbritishchefs.com/media/l0nhvn25/img86929.whqc_768x512q80.jpg Lamb Shoulder Braised in Vinegar and Anchovies Want to try something a little different for Sunday dinner this week? Give this delicious Spanish-inspired lamb shoulder a go. Braised in white wine, sherry vinegar and anchovies for a delightfully savoury and slightly sweet finish, it's the perfect dish for making Sundays special. 2025-02-14T22:57:46Z https://www.greatbritishchefs.com/recipes/homemade-udon-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/mhujbt0b/img87002.whqc_768x512q80.jpg Homemade Udon Noodles with Dashi Japanese udon noodles are bouncy, slippery, delicious things, and taking the time to make them from scratch at home offers something far, far superior to the ready-made stuff in shops. Chef (and udon specialist) Shuko Oda shares her own recipe for traditional udon noodles, served in a simple homemade dashi broth. 2025-02-14T22:25:53Z https://www.greatbritishchefs.com/recipes/pork-chorizo-estofado-recipe https://media-cdn2.greatbritishchefs.com/media/y0aa3tx0/img86930.whqc_768x512q80.jpg Pork Cheek and Chorizo Estofado A mashup between Hungarian goulash and Spanish estofado, the best part of this pork cheek and chorizo stew is the incredible sauce, flavoured with hot and sweet pimentón, caraway seeds, peppers and white wine. Perfect with buttered potatoes on a chilly autumn evening. 2025-02-14T22:52:28Z https://www.greatbritishchefs.com/recipes/lobster-bacon-salad-recipe https://media-cdn2.greatbritishchefs.com/media/kn1krp5q/img86994.whqc_768x512q80.jpg Lobster Salad with Crispy Bacon Lobster, bacon and salad leaves brought together with a basic dressing – a simple dish for sure, but it's Mark Hix's dedication to seeking out (and even making) the best ingredients possible that make this recipe really special. 2025-02-14T22:28:52Z https://www.greatbritishchefs.com/recipes/pol-sambol-recipe https://media-cdn2.greatbritishchefs.com/media/etbpfsnk/img86979.whqc_768x512q80.jpg Pol Sambol (Sri Lankan Coconut Relish) Coconuts are integral to Sri Lankan cuisine and this relish makes a regular appearance on dinner tables, ready to be sprinkled over rice, hoppers and curries. Fresh, fiery and with a zing of lime running through it, this little condiment takes seconds to prepare but can lift entire meals with its delicious flavour. 2025-02-14T22:53:10Z https://www.greatbritishchefs.com/recipes/red-wine-monkfish-recipe https://media-cdn2.greatbritishchefs.com/media/t5mo02gi/img86946.whqc_768x512q80.jpg Red Wine-Poached Monkfish with Corn and Girolles Fish is usually associated with white wine, but in this deliciously rich recipe from Tom Anglesea it's the red wine sauce that's the star of the show. Monkfish is gently poached in a heavily reduced red wine and port mixture, before being paired with girolle mushrooms, charred sweetcorn, baby spinach and a punchy black garlic sauce. 2025-02-14T22:42:23Z https://www.greatbritishchefs.com/recipes/scallop-whey-butter-recipe https://media-cdn2.greatbritishchefs.com/media/4ldchyon/img86953.whqc_768x512q80.jpg Roasted Scallop with Whey Butter and Sea Herbs When you've got incredible shellfish, you want to keep the accompanying flavours simple to really allow it to shine. This scallop dish is testament to that, with a giant, pan-fried scallop sitting in a bath of buttery sauce and mixed sea herbs. Splitting the buttermilk and using the whey as the base for the sauce gives it a pleasing tang – a neat trick which works well for any buttery sauces. 2025-02-14T22:44:26Z https://www.greatbritishchefs.com/recipes/sri-lankan-pork-curry-recipe https://media-cdn2.greatbritishchefs.com/media/inbbdpz3/img86978.whqc_768x512q80.jpg Sri Lankan Pork Belly Curry Pork belly is one of those amazing ingredients that gently melts and softens with time and heat until wobbling with flavour. Here, it’s cooked in a fragrant Sri Lankan spice mix, gently braising away until the sauce clings to the meat. You’ll need to start this recipe a day in advance to allow the pork to marinate, but it’s well worth it and a fantastic change of pace to the usual (often Indian) curries cooked at home. 2025-02-14T22:51:35Z https://www.greatbritishchefs.com/recipes/sri-lankan-fish-cutlets-recipe https://media-cdn2.greatbritishchefs.com/media/zjtjcy13/img86971.whqc_768x512q80.jpg Sri Lankan Fish Cutlets 'Cutlets' are one of the most popular snacks (or ‘short eats’) found in Sri Lanka, coming in many different shapes and sizes and containing either fish or vegetables. Just one bite of these mackerel-filled, deep-fried spiced potato balls will instantly convert you to the Sri Lankan way of snacking! 2026-05-20T19:11:01Z https://www.greatbritishchefs.com/recipes/sri-lankan-jackfruit-curry-recipe https://media-cdn2.greatbritishchefs.com/media/nvgis4oi/img86984.whqc_768x512q80.jpg Sri Lankan Jackfruit Curry Tinned green (unripe) jackfruit is a relatively new product to appear on supermarket shelves in the UK, billing itself as a trendy new meat substitute for vegan cooking. However, it has been enjoyed for eons in Asian countries like Sri Lanka, where it’s known as polos. This curry showcases jackfruit’s meaty texture and its ability to absorb flavours with ease – the fact that it’s vegan is simply a bonus for those following a plant-based diet. 2025-02-14T22:58:02Z https://www.greatbritishchefs.com/recipes/sri-lankan-green-bean-curry-recipe https://media-cdn2.greatbritishchefs.com/media/slmffzg4/img86977.whqc_768x512q80.jpg Sri Lankan Green Bean Curry Green beans are gently cooked in a mild, warming spiced coconut sauce in this beautiful Sri Lankan recipe from Kolamba in Soho. It’s also quick and simple to cook, although it’s well worth making the curry leaf oil the night before, too – the way the green oil floats on the surface of the coconut milk is beautiful (and will earn you serious cheffy brownie points too). 2025-02-14T22:58:10Z https://www.greatbritishchefs.com/recipes/sri-lankan-mango-curry-recipe https://media-cdn2.greatbritishchefs.com/media/mqunvpqj/img86970.whqc_768x512q80.jpg Sri Lankan Green Mango Curry Green, firm, unripe mangoes are a world away from their juicy, sweet, ripened counterparts, acting more like a vegetable that’s delicious when shredded or gently softened in a sauce. This Sri Lankan curry puts the fruit centre stage, bolstering its pleasing texture with an array of spices, warming chilli and – of course – Sri Lanka’s beloved coconut. 2025-02-14T22:58:43Z https://www.greatbritishchefs.com/recipes/fig-leaf-milk-veil https://media-cdn2.greatbritishchefs.com/media/bhzhav25/img86940.whqc_768x512q80.jpg Fig Leaf Milk Veil This wonderfully ethereal dessert captures the light like a stained glass window – and it tastes as good as it looks. Strawberries, flowers and herbs are sandwiched between sheets of filo pastry, before being cooked and then submerged in fig leaf-infused milk. 2025-02-14T22:45:02Z https://www.greatbritishchefs.com/recipes/chicken-kiev-gruyere-recipe https://media-cdn2.greatbritishchefs.com/media/r1njopgk/img86847.whqc_768x512q80.jpg Chicken Kyiv with Le Gruyère AOP A standard chicken Kyiv is tasty enough, but once you add Gruyère and a thick, incredibly garlicky chicken stock roux into the equation, it becomes something far more impressive (and delicious!). The addition of curry powder is optional, but we definitely suggest it – the warming light spicing works surprisingly well with the cheese. 2025-02-14T22:20:20Z https://www.greatbritishchefs.com/recipes/crab-gruyere-tart-recipe https://media-cdn2.greatbritishchefs.com/media/hzepbneq/img86848.whqc_768x512q80.jpg Crab and Le Gruyère AOP Tart A seriously luxurious tart that’s been a classic of Galton Blackiston’s for many years, the combination of white crab meat and Le Gruyère AOP cheese in a rich, creamy set custard filling is an absolute knockout. 2025-02-14T22:21:20Z https://www.greatbritishchefs.com/recipes/celeriac-gruyere-agnolotti-recipe https://media-cdn2.greatbritishchefs.com/media/khpdjyit/img86845.whqc_768x512q80.jpg Celeriac and Le Gruyère AOP Agnolotti A beautiful little dish that looks dainty but packs a serious punch of flavour, the little pasta parcels contain a delicious mix of celeriac, brown butter and Le Gruyère AOP Réserve cheese. Served in a simple sauce and garnished with luxurious wild mushrooms and Iberico ham, this is a starter that's guaranteed to impress. 2025-02-14T22:42:07Z https://www.greatbritishchefs.com/recipes/gruyere-gougeres-recipe https://media-cdn2.greatbritishchefs.com/media/jqubfgbh/img86849.whqc_768x512q80.jpg Le Gruyère AOP Gougeres These beautiful little pillows of cheesy goodness are a classic for a reason. Incredibly light and full of flavour from the Le Gruyère AOP cheese, making 50 of these bite-sized snacks might sound like a lot, but we can guarantee they’ll be gone in seconds. 2025-02-14T22:40:49Z https://www.greatbritishchefs.com/recipes/monkfish-peppers-beans-recipe https://media-cdn2.greatbritishchefs.com/media/em2p2j0x/img86910.whqc_768x512q80.jpg Monkfish with Peppers, Tomatoes and Beans A warming borlotti bean stew full of sweet peppers, tomatoes and onions provides the perfect base for pimentón-dusted pieces of monkfish in this warming, hearty, Spanish-inspired dish from Jun Tanaka. 2025-02-14T22:22:03Z https://www.greatbritishchefs.com/recipes/pork-chimichurri-pepper-recipe https://media-cdn2.greatbritishchefs.com/media/fofjodzw/img86905.whqc_768x512q80.jpg Presa Ibérica with Chimichurri and Red Pepper Iberico pork is the best in the world, and the presa, cut from the shoulder, is one of the tastiest pieces of meat you can get your hands on. Cooked to perfection and served with a zingy chimichurri and sweet red pepper purée, chef Jun Tanaka finishes off this simple dish with a scattering of crunchy chickpeas dusted in cumin and Spanish pimentón. 2025-02-14T22:29:47Z https://www.greatbritishchefs.com/recipes/potatoes-peppers-ham-recipe https://media-cdn2.greatbritishchefs.com/media/hzkgokyo/img86902.whqc_768x512q80.jpg Potatoes with Iberico Ham and Peppers Simple, quick and full of flavour, this is a side dish that's guaranteed to steal the show. Sautéed potatoes and piquillo peppers are dressed in a little pimentón before being draped with intensely savoury slices of Iberico ham. 2025-02-14T22:40:40Z https://www.greatbritishchefs.com/recipes/coal-baked-onion-labneh-recipe https://media-cdn2.greatbritishchefs.com/media/aovf53fh/img86884.whqc_768x512q80.jpg Coal-Baked Onion with Chard and Labneh A celebration of fresh vegetables and how barbecuing can transform the humblest of produce into a centrepiece, this dish of a smoky, meltingly soft and sweet onion bolstered by dressed beans, peas and chard is a simple, quick knockout. 2025-02-14T22:52:06Z https://www.greatbritishchefs.com/recipes/bara-chirashi-recipe https://media-cdn2.greatbritishchefs.com/media/lpfonhwf/img86868.whqc_768x512q80.jpg Bara Chirashi This absolutely stunning dish of mixed sashimi on a bed of rice is almost too beautiful to eat! 2026-05-26T09:20:57Z https://www.greatbritishchefs.com/recipes/truffle-chawan-mushi-recipe https://media-cdn2.greatbritishchefs.com/media/jlqd31jc/img86875.whqc_768x512q80.jpg Truffle Chawanmushi Chawanmushi – a savoury steamed egg custard – is a popular dish in Japan, often served with various toppings and prepared with dashi for an umami-rich finish. Here, it's given a hefty dose of luxury thanks to an aerated potato mousse flavoured with miso and truffle. The result is a beautifully minimalist dish which shows how important a part presentation can play. 2025-02-14T22:10:43Z https://www.greatbritishchefs.com/recipes/wagyu-beef-wasabi-egg-recipe https://media-cdn2.greatbritishchefs.com/media/w52cftrg/img86860.whqc_768x512q80.jpg Sous Vide Wagyu Beef with Wasabi Cream Cheese Wagyu beef is one of the most luxurious ingredients in the world, and when it's cooked sous vide in a flavourful combination of sake, mirin, soy and kombu, the flavour of the meat really shines. 2025-02-14T22:33:15Z https://www.greatbritishchefs.com/recipes/green-bean-miso-salad-recipe https://media-cdn2.greatbritishchefs.com/media/rvlkqb45/img86863.whqc_768x512q80.jpg Green Bean and White Balsamic Miso Salad This simple vegan side dish might take only minutes to prepare, but it will easily steal the show. Blanched green beans are dressed in an umami-rich mix of miso, white balsamic vinegar, sugar and oil, resulting in a fresh and moreish little salad. 2025-02-14T22:35:37Z https://www.greatbritishchefs.com/recipes/tahini-creme-brulee-recipe https://media-cdn2.greatbritishchefs.com/media/e1dam01c/img86864.whqc_768x512q80.jpg Tahini Crème Brûlée A wonderful twist on the classic crème brûlée, this dessert has tahini in the custard and a sesame seed tuile alongside, adding plenty of flavour to the perfectly set custards. 2025-02-14T22:36:34Z https://www.greatbritishchefs.com/recipes/dover-sole-yuzu-butter-recipe https://media-cdn2.greatbritishchefs.com/media/ar2luylp/img86867.whqc_768x512q80.jpg Grilled Dover Sole with Yuzu Butter A fish as fine as Dover sole deserves a very special dressing, and this bright, zingy yuzu butter adds richness and bags of citrus in equal measure. Keeping things simple with griddled samphire and asparagus, this is a dish that's impressive and full of flavour, yet takes just minutes to prepare. 2025-02-14T22:39:46Z https://www.greatbritishchefs.com/recipes/lamb-shoulder-stichelton-potato-recipe https://media-cdn2.greatbritishchefs.com/media/v0pifpfc/img86259.whqc_768x512q80.jpg Slow-Cooked Lamb Shoulder with Rosemary Carrots Michael Bremner's slow-cooked lamb shoulder recipe is served with rosemary-glazed carrots sprinkled with a hot cross crumb. Delicious for an all-out Sunday feast! 2025-02-14T22:43:39Z https://www.greatbritishchefs.com/recipes/monkfish-clams-black-eyed-beans-recipe https://media-cdn2.greatbritishchefs.com/media/jptlfatg/img86834.whqc_768x512q80.jpg Monkfish with Clams, Black-Eyed Beans and Courgettes An easy to make sharing dish that'll happily feed everyone at the table, this beautiful, natural monkfish recipe ensures the fish takes pride of place. With a light, clear broth of black-eyed beans, courgettes and sweet clams, it's all about bright, fresh flavours that all come together wonderfully. 2025-02-14T22:24:10Z https://www.greatbritishchefs.com/recipes/turbot-salmon-bouillabaisse-recipe https://media-cdn2.greatbritishchefs.com/media/knypozlg/img86813.whqc_768x512q80.jpg Turbot and Salmon Bouillabaisse A good bouillabaisse is a true labour of love, and this very fine example of the southern French dish by Phil Fanning is one of the best we’ve ever seen. 2025-02-14T22:36:58Z https://www.greatbritishchefs.com/recipes/lotus-root-asparagus-pepper-recipe https://media-cdn2.greatbritishchefs.com/media/arua5v1u/img86811.whqc_768x512q80.jpg Lotus Root with Asparagus and Peppers A simple side dish with plenty of crunch, the lotus root, peppers and asparagus are coated in a light sauce that brings everything together. Perfect when you want a side dish which offers contrasting textures. 2025-02-14T22:14:33Z https://www.greatbritishchefs.com/recipes/honeey-mustard-duck-apricot-recipe https://media-cdn2.greatbritishchefs.com/media/ftnnkcmu/img86806.whqc_768x512q80.jpg Honey Mustard Duck with Apricot Chutney Duck always goes well with sweet flavours, but by upping the ante with mustard, vinegar and spices – plus an apricot chutney on the side for good measure – the rich meat goes from good to great. 2025-02-14T22:20:42Z https://www.greatbritishchefs.com/recipes/kale-sago-kebab-recipe https://media-cdn2.greatbritishchefs.com/media/tuzl2q2d/img86808.whqc_768x512q80.jpg Kale and Sago Kebabs These unusual little fried patties showcase sago – pearls of starch derived from palm stems, not too dissimilar to tapioca. The kebabs are mixed with fried potato and kale, then accompanied by more sago flavoured with mint, beetroot and saffron. 2025-02-14T22:27:15Z https://www.greatbritishchefs.com/recipes/lamb-rack-potato-rogan-josh-recipe https://media-cdn2.greatbritishchefs.com/media/xwwfens3/img86803.whqc_768x512q80.jpg Lamb with Spicy Potato Cake and Rogan Josh Sauce A showstopping dish that takes the classic flavours of lamb rogan josh and presents them in a very elegant way, this main comes with a green chilli potato cake that's almost as good as the lamb. Get the best quality meat you can find to make this dish truly sing. 2025-02-14T22:29:53Z https://www.greatbritishchefs.com/recipes/karwari-seafood-tikki-recipe https://media-cdn2.greatbritishchefs.com/media/kebj0lui/img86800.whqc_768x512q80.jpg Karwari Seafood Tikki Karwar, a city on the west coast of southern India, is responsible for the spices and flavours in these little fish and seafood tikki ('patties'). The prawns, crab and tilapia in the cakes are blitzed into a coarse paste, before being shaped and fried until crisp. With a pepper and garlic-marinated king prawn on top for extra wow-factor, they're an interesting and delicious snack to whip up at the weekend. 2025-02-14T22:32:21Z https://www.greatbritishchefs.com/recipes/chicken-lentil-sprout-kebab-recipe https://media-cdn2.greatbritishchefs.com/media/2vzmr5xl/img86799.whqc_768x512q80.jpg Chicken and Lentil Sprout Kebab Chicken and lentil sprouts come together to create an incredibly light and succulent kebab in this beautiful recipe from Dayashankar Sharma. Served on a base of yoghurt mixed with Kasundi – a mustard sauce popular in Bengali cuisine that can be found in specialist grocers or online – and topped with a creamy beetroot dip, it's a colourful dish which shows how versatile kebabs can be. 2025-02-14T22:33:33Z https://www.greatbritishchefs.com/recipes/kasundi-seafood-curry-recipe https://media-cdn2.greatbritishchefs.com/media/wyylpyfg/img86805.whqc_768x512q80.jpg Kasundi Seafood Curry In Bengali cuisine, mustard is used in a variety of dishes alongside spices, giving dishes a piquant warmth along with chilli. This classic curry showcases the flavours of the region brilliantly, taking the best of British seafood and combining the two to create a very special fish curry indeed. 2025-02-14T22:36:35Z https://www.greatbritishchefs.com/recipes/aubergine-paneer-bhaja-recipe https://media-cdn2.greatbritishchefs.com/media/whlfsmgc/img86802.whqc_768x512q80.jpg Aubergine and Paneer Bhaja This rich, colourful vegetarian starter has its origins in Bengal, where aubergine fritters are known as bhaja. Topped with spiced grated paneer and a dollop of fresh mint chutney, it's a wonderful way to start an Indian meal. 2025-02-14T22:40:29Z https://www.greatbritishchefs.com/recipes/stuffed-tandoori-squid-recipe https://media-cdn2.greatbritishchefs.com/media/kimnmjep/img86804.whqc_768x512q80.jpg Stuffed Tandoori Squid Squid is the perfect vessel for all manner of stuffings, but this combination of spiced prawns, tilapia and crab is hard to beat. Served with a mango salsa for sweetness, this is a beautiful starter that's guaranteed to impress. 2025-02-14T22:40:45Z https://www.greatbritishchefs.com/recipes/blueberry-custard-tart-recipe https://media-cdn2.greatbritishchefs.com/media/0ghd0flh/img86765.whqc_768x512q80.jpg Blueberry Custard Tartlet with Goat's Cheese A dainty custard tartlet cooked to wobbly perfection is boosted with the acidic sweetness of blueberries and… goat's cheese! While it might sound unusual, the salty, umami cheese adds a wonderful depth without being too overpowering, a little like the salt in salted caramel. Give it a go and you won't be disappointed. 2025-02-14T22:33:06Z https://www.greatbritishchefs.com/recipes/piccolo-tomato-tart-recipe https://media-cdn2.greatbritishchefs.com/media/cwelf00z/img86733.whqc_768x512q80.jpg Piccolo Tomato Tart Despite being classed as a fruit, tomatoes are rarely seen in a sweet context. This tart sets out to change all that, with a sweet pastry, sweetened tomato compote and lightly caramelised tomatoes on top. The result is a beautiful tart which could just as easily be served as a dessert or a starter. 2025-02-14T22:30:59Z https://www.greatbritishchefs.com/recipes/piccolo-tomatoes-tapioca-black-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/imsflqnk/img86730.whqc_768x512q80.jpg Tapioca and Black Garlic-Stuffed Piccolo Tomatoes These striking canapés combine a mixture of ingredients all packed with umami. Black garlic, olives and anchovies all play against the sweetness of the tomatoes, while the tapioca filling provides a beautiful texture. 2025-02-14T22:42:20Z https://www.greatbritishchefs.com/recipes/foraged-tonic-water-recipe https://media-cdn2.greatbritishchefs.com/media/vafil0f1/img86736.whqc_768x512q80.jpg Foraged Tonic Water Tonic water is traditionally made with quinine, which comes from the bark of the cinchona tree and gives it its pleasing bitter flavour. In this recipe, Imogen Davis uses a variety of herbs, flowers and roots from the British countryside to offer a more complex alternative, creating a syrup which can then be topped up with soda water. 2025-02-14T22:59:26Z https://www.greatbritishchefs.com/recipes/purple-sprouting-broccoli-preserved-tofu-recipe https://media-cdn2.greatbritishchefs.com/media/cdelynq5/img86701.whqc_768x512q80.jpg Purple Sprouting Broccoli with Fermented Tofu A classic British vegetable is given a new lease of life thanks to a trio of dressings in Larkin Cen's simple side dish. The vibrant spring onion and fiery chilli oils are paired with blitzed fermented tofu, which has a salty, slightly sweet and cheesy flavour that provides a creamy finish to the plate. 2025-02-14T22:15:42Z https://www.greatbritishchefs.com/recipes/vegan-hot-sour-ramen-recipe https://media-cdn2.greatbritishchefs.com/media/pllpp0hu/img86698.whqc_768x512q80.jpg Vegan Hot and Sour Ramen This vegan ramen recipe is packed with fiery, tangy, uplifting flavours, thanks to the combination of umami-rich and chilli-heavy broth, braised tofu and pickled shiitake mushrooms. 2025-02-14T22:35:39Z https://www.greatbritishchefs.com/recipes/charred-sichuan-leek-recipe https://media-cdn2.greatbritishchefs.com/media/5ailc3nn/img86696.whqc_768x512q80.jpg Charred Leeks in Sichuan Dressing Looking for something a little different to throw on the barbecue? These charred, smoky-sweet leeks are just the ticket, especially once drizzled with Larkin Cen's fiery, tangy, umami Sichuan dressing and scattered with crunchy puffed rice. 2025-02-14T22:41:54Z https://www.greatbritishchefs.com/recipes/dan-dan-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/z0xofcvz/img86700.whqc_768x512q80.jpg Dan Dan Noodles A world-famous Chinese dish originating from the province of Sichuan, this simple combination of noodles, pork mince, sesame sauce and fiery chilli oil has won legions of fans across the globe. 2025-02-14T22:43:48Z https://www.greatbritishchefs.com/recipes/chashu-pork-belly-ramen-recipe https://media-cdn2.greatbritishchefs.com/media/fo0polze/img86699.whqc_768x512q80.jpg Chashu Pork Belly Ramen Ramen is a world-famous Japanese noodle soup, but the original idea of serving thin wheat noodles in a rich pork broth originated in China. Making the dish at home takes a little effort, but the results are well worth it – especially when you follow Larkin's recipe for chashu (Japanese braised pork). 2025-02-14T22:30:19Z https://www.greatbritishchefs.com/recipes/sichuan-wontons-recipe https://media-cdn2.greatbritishchefs.com/media/c2spyecy/img86697.whqc_768x512q80.jpg Sichuan Red Vinegar Wontons Wontons are arguably China's most well-known and popular variety of dumpling, with a thinner, lighter dough (or 'skin') than heavier (but equally delicious) jiaozi. Here, they're stuffed with minced pork belly and spring onions, before being boiled and dressed in a simple sauce that's fired up by chilli oil. 2025-02-14T22:32:58Z https://www.greatbritishchefs.com/recipes/miso-marshmallow-recipe https://media-cdn2.greatbritishchefs.com/media/anwj5ncx/img86695.whqc_768x512q80.jpg Miso Marshmallow The deeply savoury, umami-rich flavour of miso works incredibly well in sweet dishes (along the same lines as salted caramel) – something this marshmallow recipe proves effortlessly. The sugary, pillowy marshmallow is tempered by the inclusion of red miso, which is slightly stronger than white miso. A fun, tasty and interesting way to finish a meal. 2025-02-14T22:46:58Z https://www.greatbritishchefs.com/recipes/cauliflower-steak-cheddar-bacon-recpie https://media-cdn2.greatbritishchefs.com/media/gbtkzi2a/img86725.whqc_768x512q80.jpg Cauliflower Steak with Cheddar and Pickled Walnuts The classic flavours of cauliflower cheese are ramped up to eleven in this beautiful dish from George Farrugia. Thick cauliflower steaks are served with an intense caramelised onion and pickled walnut purée, crispy bacon lardons and a mustardy cheese sauce. 2025-02-14T22:29:36Z https://www.greatbritishchefs.com/recipes/seabass-avocado-ponzu-recipe https://media-cdn2.greatbritishchefs.com/media/rykpjpgc/img86721.whqc_768x512q80.jpg Cured Sea Bass with Avocado and Ponzu There are a good few elements to this beautiful Japanese-inspired cured sea bass dish from George Farrugia – luckily, the vast majority can be made in advance. The result is a striking starter full of contrasting textures which looks stunning on the plate. 2025-02-14T22:15:03Z https://www.greatbritishchefs.com/recipes/pork-belly-squid-krassado-recipe https://media-cdn2.greatbritishchefs.com/media/4k3nxmzw/img86718.whqc_768x512q80.jpg Pork Belly with Squid 'Krassado' A beautiful Mediterranean dish full of bold flavours that taste like you're on holiday, the real work in this dish is making the pork belly, which needs to be cured, slow-cooked and pressed over several days in preparation for crisping up just before serving. 2025-02-14T22:33:26Z https://www.greatbritishchefs.com/recipes/berkswell-sweetbreads-watercress-recipe https://media-cdn2.greatbritishchefs.com/media/wgeihld3/img86719.whqc_768x512q80.jpg Berkswell-Crusted Sous Vide Sweetbreads Cooking sweetbreads sous vide is a guaranteed way to serve them at their best. After cooking them to perfection, chef George Farrugia fries them in breadcrumbs bolstered by Berkswell (a hard ewe's milk cheese from the West Midlands) and places them on a bed of green beans, hazelnuts and a verdant watercress velouté. 2025-02-14T22:36:13Z https://www.greatbritishchefs.com/recipes/egg-mushrooms-a-la-grecque-recipe https://media-cdn2.greatbritishchefs.com/media/3zvafugj/img86640.whqc_768x512q80.jpg Poached Egg with Mushrooms a la Grecque To cook something 'a la Grecque' ('in the Greek style') involves plenty of olive oil, lemon and aromatics, usually served at room temperature. These mushrooms are given the full treatment, with garlic, thyme, bay and chilli bolstering the fruitiness of the olive oil. Served with a poached egg and some very clever and delicate crisps made from nothing more than olive oil, stock, flour and water, this is a beautiful starter or light lunch. 2025-02-14T22:26:00Z https://www.greatbritishchefs.com/recipes/chorizo-prawn-pierogi-recipe https://media-cdn2.greatbritishchefs.com/media/ccbcl4pf/img86651.whqc_768x512q80.jpg Chorizo and Prawn Pierogi Eastern Europe meets Spain in this wonderful mash-up of hearty pierogi dumplings and Spanish chorizo. Each pierogi is filled with a mixture of chorizo, prawns, herbs and chilli, with a sweet and piquant chorizo and cider broth poured over the top just before serving. 2025-02-14T22:13:35Z https://www.greatbritishchefs.com/recipes/squid-chorizo-fritters-recipe https://media-cdn2.greatbritishchefs.com/media/1s2bduqw/img86650.whqc_768x512q80.jpg Chorizo, Squid and Potato Fritters Fritters are invariably delicious, but these incredible little bites from Kuba Winkowski are a cut above. The combination of flavourful chorizo and tender strips of squid, bound together with potato, egg and flour results in an incredibly flavourful fritter that goes perfectly with the golden saffron aioli dip. 2025-02-14T22:42:41Z https://www.greatbritishchefs.com/recipes/tromboncino-mozzarella-tomto-recipe https://media-cdn2.greatbritishchefs.com/media/xs3f0zpl/img86711.whqc_768x512q80.jpg Tromboncino Squash with Mozzarella and Fermented Chilli Summer provides us with a wealth of incredible vegetables to work with, and this dish from chef Alan Stewart does them proud. Cooking the squash whole over coals gives it an incredible flavour, and once paired with creamy mozzarella, piquant lightly cooked tomatoes and fermented chillies (which are well worth making a batch of!), the resulting dish is pure summer on a plate. 2025-02-14T22:53:13Z https://www.greatbritishchefs.com/recipes/melon-soup-nduja-toast-recipe https://media-cdn2.greatbritishchefs.com/media/tadal4e3/img86641.whqc_768x512q80fpt607fpl497.jpg Chilled Melon Soup with 'Nduja Toast Enjoying a chilled melon soup in a savoury context might sound strange at first, but if you've ever enjoyed slices of melon with Parma ham, you know it's a winning combo. Here, Steve Groves pairs the soup with rich, spicy 'nduja, slathered on crunchy toast. The oregano oil drizzled over the top adds a delightfully herbaceous top note which brings everything together. 2025-02-14T22:29:56Z https://www.greatbritishchefs.com/recipes/olive-oil-trout-chickpea-pancake-recipe https://media-cdn2.greatbritishchefs.com/media/trld5zmj/img86644.whqc_768x512q80.jpg Trout and Broccoli Chickpea Pancake Inspired by southern French cooking, this delightfully summery dish by Steve Groves is the perfect thing to rustle up for lunch and enjoyed in the garden with a good glass of wine. A simple chickpea pancake comes topped with a homemade olive oil mayonnaise, charred broccoli florets, flakes of oil-poached trout and sweet basil leaves. 2025-02-14T22:38:18Z https://www.greatbritishchefs.com/recipes/orecchiette-recipe-truffle-parmesan https://media-cdn2.greatbritishchefs.com/media/qakd3wa4/img77294.whqc_768x512q80.jpg Orecchiette with Truffle and Parmesan Jun Tanaka's orecchiette recipe combines French and Italian techniques for dazzling results. The handmade pasta is swaddled in a rich chicken velouté, combined with plenty of Parmesan and black truffle and served with a seasoned egg yolk and yet more shavings of truffle – a sublimely decadent dish. 2025-02-14T22:19:20Z https://www.greatbritishchefs.com/recipes/white-chocolate-miso-mousse-recipe https://media-cdn2.greatbritishchefs.com/media/kfkhjwek/img86672.whqc_768x512q80.jpg Caramelised White Chocolate and Miso Mousse A dessert which proves just how important contrasting textures and flavours are in a dish, this intriguing recipe from Chantelle Nicholson can be made entirely in advance. It's also just as good when made with dairy or non-dairy alternatives, making it perfect for those following a plant-based diet. The umami-rich mousse, crunchy cacao nibs and refreshing, boozy granita all balance each other out beautifully. 2025-02-14T22:45:26Z https://www.greatbritishchefs.com/recipes/jerusalem-artichoke-pears-yeast-recipe https://media-cdn2.greatbritishchefs.com/media/0whnbl0v/img86443.whqc_768x512q80.jpg Jerusalem Artichokes with Pickled Pears and Yeast In this clever recipe from Tom Anglesea, Jerusalem artichokes are paired with quick-pickled pears, chicory leaves and a silky, savoury and unusual yeasted sauce. 2025-02-14T22:17:24Z https://www.greatbritishchefs.com/recipes/scallop-crudo-blood-orange-recipe https://media-cdn2.greatbritishchefs.com/media/hf2lhuzx/img86442.whqc_768x512q80.jpg Scallop Crudo with Blood Orange and Radicchio This beautiful, simple raw scallop recipe from Tom Anglesea is a masterclass in how a few choice ingredients presented in a simple, natural style can create a truly memorable plate of food. 2025-02-14T22:39:35Z https://www.greatbritishchefs.com/recipes/duck-pie-recipe-master-stock https://media-cdn2.greatbritishchefs.com/media/xdmivbn1/img86441.whqc_768x512q80.jpg Duck Pie with Chinese Master Stock Rich, gently spiced confit duck meat encased in a rich hot water crust pastry doused with an intense soy, Shaoxing and sugar master stock – what's not to love? This recipe from Tom Anglesea showcases his love for Chinese cooking methods and flavours, and will prove a guaranteed hit at the dinner table. 2025-02-14T22:30:43Z https://www.greatbritishchefs.com/recipes/beetroot-black-garlic-ketchup-recipe https://media-cdn2.greatbritishchefs.com/media/ytciclg5/img86437.whqc_768x512q80.jpg Beetroot and Apple with Black Garlic Ketchup Earthy beetroot and sweet apple are two of the UK’s most prized ingredients, and when served with the likes of soy sauce and a striking, balsamic-like black garlic ketchup – as in this recipe – they’re given a new lease of life. 2025-02-14T22:34:06Z https://www.greatbritishchefs.com/recipes/jasmine-rice-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/ezvjq2nn/img86439.whqc_768x512q80.jpg Jasmine Rice Ice Cream with Dulce De Leche and Wasabi The aromatic, somewhat floral flavour of jasmine rice is presented in a sweet setting thanks to this incredible ice cream recipe from Tom Anglesea. 2025-02-14T22:39:42Z https://www.greatbritishchefs.com/recipes/salsify-cuttlefish-whey-recipe https://media-cdn2.greatbritishchefs.com/media/ffef5jdc/img86438.whqc_768x512q80.jpg Salsify, Cuttlefish, Sorrel and Whey This elegant dish combines two seriously underrated ingredients – cuttlefish and salsify – both of which have a mild, delicate and slightly sweet flavour. Cooked in a rich emulsion of buttermilk whey and butter, the flavours are set off by the tang of fresh sorrel. 2025-02-14T22:39:55Z https://www.greatbritishchefs.com/recipes/pollock-sea-spinach-chanterelles-recipe https://media-cdn2.greatbritishchefs.com/media/q3io4fzd/img86655.whqc_768x512q80.jpg Pollock with Sea Spinach and Chanterelles With just three ingredients on the plate, this dish is all about using the very best pollock and chanterelles you can find. Mark Hix's restrained approach to cooking is in full force with this recipe, but the result knocks more complicated dishes out of the water. 2025-02-14T22:47:05Z https://www.greatbritishchefs.com/recipes/steak-blue-cheese-tacos-recipe https://media-cdn2.greatbritishchefs.com/media/fedjy2w4/img86192.whqc_768x512q80.jpg Steak and Saint Agur Taco Our steak and Saint Agur taco recipe combines the classic flavours of beef, blue cheese and onion, in the form of both charred spring onions and pickled shallots. 2025-02-14T22:50:03Z https://www.greatbritishchefs.com/recipes/blue-cheese-gnudi-recipe https://media-cdn2.greatbritishchefs.com/media/obknldz2/img86227.whqc_768x512q80.jpg Saint Agur Gnudi Our Saint Agur gnudi recipe is not to be missed; pillowy dumplings of blue cheese and ricotta are fried up in a delicious sage and butter sauce. Mangia bene! 2025-02-14T22:52:04Z https://www.greatbritishchefs.com/recipes/braised-baby-gem-with-blue-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/vqkgokii/img86248.whqc_768x512q80.jpg Braised Baby Gem Lettuce with Blue Cheese Our braised baby gem recipe makes a delicious side for a summertime roast dinner. Delicate baby gem and sweet peas are joined by salty bacon and a creamy blue cheese topping. 2025-02-14T22:55:07Z https://www.greatbritishchefs.com/recipes/blue-cheese-scone-recipe https://media-cdn2.greatbritishchefs.com/media/i5ofg2h5/img86238.whqc_768x512q80.jpg Saint Agur Scones with Fig Relish Our Saint Agur scone recipe is paired with a sweet fig relish and crunchy honey-coated walnuts. Delicious served in place of dessert for those with more of a savoury tooth. 2025-02-14T23:00:02Z https://www.greatbritishchefs.com/recipes/best-lemon-meringue-pie-recipe https://media-cdn2.greatbritishchefs.com/media/w3efeedj/img86623.whqc_768x512q80.jpg Best-Ever Lemon Meringue Pie There are lemon meringue pies – and then there is Phil Fanning's lemon meringue pie. With a thick, luscious curd, crunchy biscuit base bound with butter and melted white chocolate and thick, perfectly piped peaks of meringue given a lick of heat from a blowtorch just before serving, this is a perfect example of the beloved classic. 2026-03-05T10:40:49Z https://www.greatbritishchefs.com/recipes/lentil-soup-anchovy-toast-recipe https://media-cdn2.greatbritishchefs.com/media/kvdjt1yy/img86617.whqc_768x512q80.jpg Lentil Soup with Anchovy and Caper Toast This Greek lentil soup is full of nourishing, earthy flavour, but what takes it from good to great is the umami-rich anchovy, caper and cream cheese toasts served alongside. A wonderful midweek dish that proves simple is often best. 2025-02-14T22:48:11Z https://www.greatbritishchefs.com/recipes/chicken-root-vegetable-chickpea-salad-recipe https://media-cdn2.greatbritishchefs.com/media/pjsdj4qr/img86618.whqc_768x512q80.jpg Roast Chicken with Root Vegetable and Chickpea Salad A perfect way to use up leftover chicken, this bulgur wheat salad is studded with chickpeas, courgettes, peppers, tomatoes and carrots, which are roasted until caramelised and flavoured with the classic combination of garlic, thyme and lemon. 2025-02-14T22:48:53Z https://www.greatbritishchefs.com/recipes/tyropitakia-cheese-pies-recipe https://media-cdn2.greatbritishchefs.com/media/mecjongh/img86615.whqc_768x512q80.jpg Tyropitakia (Greek Feta and Manouri Cheese Pies) Stuffed with chopped olives, feta cheese and manouri (a Greek cheese made from the whey leftover when making feta), these little Greek pies are the perfect snack to serve with drinks. Keep them uncooked in the freezer, ready to bake when guests come over. 2025-02-14T22:56:33Z https://www.greatbritishchefs.com/recipes/lobster-mugwort-courgette-recipe https://media-cdn2.greatbritishchefs.com/media/o3kfmnw3/img86605.whqc_768x512q80.jpg Barbecued Lobster with Mallow, Courgette Stalks and Wild Cherries The core of this dish is actually quite simple – a barbecued lobster tail, a sauce and a garnish of fruits, herbs and vegetables. What makes it stand out is the weird and wonderful ingredients, foraged for in the UK's parks and countryside. Mallow, yarrow, mugwort and wild cherries certainly won't be found in the shops, but for the keen foragers amongst you this is a knockout dish that makes the most of the UK's wild summer herbs and fruits. 2025-02-14T22:44:23Z https://www.greatbritishchefs.com/recipes/cauliflower-sesame-green-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/otkh3kdi/img86599.whqc_768x512q80.jpg Spiced Roast Cauliflower with Toasted Sesame Dressing A shining example of how plant-based dishes can easily stand up to their carnivorous counterparts, Chantelle Nicholson's spiced cauliflower florets are served with an earthy, nutty sesame seed dressing and a zingy, fiery green chutney. 2025-02-14T22:40:01Z https://www.greatbritishchefs.com/recipes/passion-fruit-souffle-recipe https://media-cdn2.greatbritishchefs.com/media/xoeeopou/img86414.whqc_768x512q80.jpg Passion Fruit Soufflé with White Chocolate Ice Cream Rising tall and proud from its ramekin, this soufflé recipe seems simple on paper, but of course is tricky to master. There’s no better chef to turn to than Michel Roux Jr, however, and his passion fruit soufflé is one of the best we’ve tasted. 2025-02-14T22:13:04Z https://www.greatbritishchefs.com/recipes/turbot-red-cabbage-beer-veloute-recipe https://media-cdn2.greatbritishchefs.com/media/u1ecvojj/img86410.whqc_768x512q80.jpg Roast Turbot with Red Cabbage and Beer Velouté Turbot is a very special fish indeed, and deserves extra careful attention whilst cooking it. This recipe from the inimitable Michel Roux Jr sees on-the-bone steaks of the meaty fish simply cooked, to allow the turbot’s natural flavour to shine through. 2025-02-14T22:20:06Z https://www.greatbritishchefs.com/recipes/lobster-mousseline-recipe https://media-cdn2.greatbritishchefs.com/media/doriszun/img86411.whqc_768x512q80.jpg Mousseline of Lobster with Champagne Beurre Blanc Classical French cooking is famous for its use of luxurious ingredients and indulgent flavours – something this recipe from Michel Roux Jr offers in spades. 2025-02-14T22:27:49Z https://www.greatbritishchefs.com/recipes/souffle-suissesse-recipe https://media-cdn2.greatbritishchefs.com/media/edsfmbzo/img86415.whqc_768x512q80.jpg Soufflé Suissesse The mere mention of a soufflé can strike fear into the heart of even the most accomplished home cook, but this signature recipe from Michel Roux Jr’s legendary restaurant Le Gavroche is well worth an attempt. 2025-02-14T22:34:38Z https://www.greatbritishchefs.com/recipes/fideo-seco-recipe https://media-cdn2.greatbritishchefs.com/media/d3tlkofi/img86598.whqc_768x512q80.jpg Fideo Seco with Cuttlefish Fideo is a type of short, thin, vermicelli-like pasta popular in Mexico and often cooked in soups or stews. In this dish, chef Santiago Lastra deep-fries, braises and bakes the noodles to create fideo seco, topping the noodles with quickly cooked cuttlefish in a zingy, fiery dressing. 2025-02-14T22:48:04Z https://www.greatbritishchefs.com/recipes/asparagus-panuchos-recipe https://media-cdn2.greatbritishchefs.com/media/ffulfugc/img86592.whqc_768x512q80.jpg Asparagus Panuchos Panuchos are stuffed tortillas from the Yucatán region of Mexico. Usually filled with refried beans, here chef Santiago Lasta uses ground toasted pumpkin seeds instead, before topping the panuchos with asparagus, seaweed, pickled and herbs. 2025-02-14T22:50:15Z https://www.greatbritishchefs.com/recipes/baja-fish-taco-recipe https://media-cdn2.greatbritishchefs.com/media/l51iosdu/gbcbookday7june202106-1-1.whqc_768x512q80.jpg Baja Fish Tacos with Pistachio Guacamole This famous dish from Baja California is given a Santiago Lastra twist in this intriguing sharing dish. With Marmite in the batter, a salsa made from pistachios and cucumber, a smoky chipotle cream and crisp cabbage bolstered with juicy sauerkraut and fiery habanero, it's both familiar and new at the same time. 2025-02-14T22:50:25Z https://www.greatbritishchefs.com/recipes/sea-bass-beetroot-tostada-recipe https://media-cdn2.greatbritishchefs.com/media/p5ologmf/img86498.whqc_768x512q80.jpg Sea Bass Ceviche with Beetroot Tostadas Fresh, zingy, sweet and earthy all at the same time, these pink-hued tostadas combine meaty sea bass with beetroot to create Mexican tostadas with a twist. 2025-02-14T22:55:08Z https://www.greatbritishchefs.com/recipes/smoked-salmon-spinach-lasagne-recipe https://media-cdn2.greatbritishchefs.com/media/qqwj5qw2/img88623.whqc_768x512q80.jpg Smoked Salmon and Spinach Lasagne A delicious twist on lasagne, Tom Kitchin's easy recipe combines smoked salmon and spinach in a creamy sauce. 2025-02-14T22:14:53Z https://www.greatbritishchefs.com/recipes/scallop-apple-coconut-recipe https://media-cdn2.greatbritishchefs.com/media/eetdjknc/img86591.whqc_768x512q80.jpg Raw Scallop with Apple, Coconut and Nasturtium James Cochran serves raw scallops dressed in a sauce made from the skirt trimmings, along with refreshing acidic discs of apple, creamy coconut gel and fresh nasturtium leaves. 2025-02-14T22:32:30Z https://www.greatbritishchefs.com/recipes/ribeye-steak-confit-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/tqwlpsev/img86258.whqc_768x512q80.jpg Rib-Eye Steak with Garlic Pressed Potatoes Micheal Bremner cooks this magnificent bone-in rib-eye on the barbecue for a delicious smoky flavour. He serves it with garlicky pressed potatoes and baked red onions covered in cheese and a crispy thyme breadcrumb topping. 2025-02-14T22:21:39Z https://www.greatbritishchefs.com/recipes/langoustine-leek-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/l45dtz32/img86482.whqc_768x512q80.jpg Langoustines, Leeks and Black Truffle A striking starter best served between August and November, sweet leeks and langoustines are matched with piquant pickled onion petals and earthy, luxurious truffle. 2025-02-14T22:34:51Z https://www.greatbritishchefs.com/recipes/citrus-theme-recipe https://media-cdn2.greatbritishchefs.com/media/rpehlwv1/img86474.whqc_768x512q80.jpg 'Citrus Theme' This complex signature recipe from Raymond Blanc combines lemons, grapefruits and lemongrass in a variety of textures and elements, resulting in one of the freshest, most beautiful desserts we've ever come across. 2025-02-14T22:08:50Z https://www.greatbritishchefs.com/recipes/apple-croustade-recipe https://media-cdn2.greatbritishchefs.com/media/puvjsyqx/img86477.whqc_768x512q80.jpg Apple Croustade An ideal dessert to prepare for autumn and winter, this recipe takes the incredible crisp and delicate texture of croustade pastry and pairs it with one of Raymond Blanc's favourite apple varieties. 2025-02-14T22:43:50Z https://www.greatbritishchefs.com/recipes/mackerel-cucumber-dill-capers-recipe https://media-cdn2.greatbritishchefs.com/media/2fgboysa/img86536.whqc_768x512q80.jpg Flamed Mackerel with Cucumber, Dill and Capers A beautiful bright starter that's perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a garnish that sings with tangy, zingy flavours. Based on a traditional Japanese technique called shime sabe, the curing and pickling of the mackerel adds a deep level of umami to the fish. 2025-02-14T22:46:35Z https://www.greatbritishchefs.com/recipes/chicken-musakhan-recipe https://media-cdn2.greatbritishchefs.com/media/gtspvzrx/img86574.whqc_768x512q80.jpg Chicken Musakhan Roast chicken is one of life's great pleasures, and in Palestine it's often made fragrant with cumin, sumac, cinnamon and allspice, slapped onto flatbreads and accompanied with fried onions and nuts. Simple yet incredibly satisfying. 2025-02-14T22:50:09Z https://www.greatbritishchefs.com/recipes/tahini-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/0nyam5lk/img86573.whqc_768x512q80.jpg Kubez el Tahineh (Sweet Tahini Rolls) These delicious little rolls are enriched with plenty of tahini, a wonderful ingredient that works equally well in sweet and savoury dishes. Perfect for snacking on throughout the day or for enjoying at breakfast time. 2025-02-14T22:58:08Z https://www.greatbritishchefs.com/recipes/labneh-balls-recipe https://media-cdn2.greatbritishchefs.com/media/u23nurz1/img86572.whqc_768x512q80.jpg Labneh Balls Perfect for making in advance to serve as part of a larger spread, these rich, tangy labneh balls are a deliciously creamy addition to a mezze platter. Spread the on bread, dip them in oil and play around with the spices they’re rolled in. 2025-02-14T23:00:02Z https://www.greatbritishchefs.com/recipes/egg-watercress-hazelnut-recipe https://media-cdn2.greatbritishchefs.com/media/fd0ddas3/img86476.whqc_768x512q80.jpg Egg, Watercress, Jambugo Ham and Hazelnut A perfectly cooked egg bathes in a pool of watercress in this stunning starter from Raymond Blanc. Best served between April and December, when the ingredients are in season, the dish is finished with a turkey jus and deliciously salty Iberico ham. 2025-02-14T22:13:40Z https://www.greatbritishchefs.com/recipes/salt-baked-pigeon-recipe https://media-cdn2.greatbritishchefs.com/media/efgpaexv/img86481.whqc_768x512q80.jpg Salt-Baked Pigeon de Bresse Impressive, playful and delicious all at the same time, this jovial little pigeon is baked in a salt crust, to be carved at the table. Served with a rich sauce and simple wild mushroom fricassée. 2025-02-14T22:42:03Z https://www.greatbritishchefs.com/recipes/blood-orange-carpaccio-recipe https://media-cdn2.greatbritishchefs.com/media/hshgaw3q/img86471.whqc_768x512q80.jpg Blood Orange Carpaccio Blood oranges offer a sweet, colourful foil to the sometimes bleak greyness of winter, and in this recipe they're served three ways: as a sorbet, a sherbet and a delightful frozen carpaccio. 2025-02-14T22:44:27Z https://www.greatbritishchefs.com/recipes/beetroot-terrine-recipe https://media-cdn2.greatbritishchefs.com/media/gc3dudhp/img86473.whqc_768x512q80.jpg Garden Beetroot Terrine A beautiful vegetarian starter which can be made in advance, this terrine sees slices of beetroot set within a beetroot jelly. The sweet earthiness of the terrine is balanced with a creamy horseradish sorbet. 2025-02-14T22:44:43Z https://www.greatbritishchefs.com/recipes/crab-grapefruit-salad-recipe https://media-cdn2.greatbritishchefs.com/media/jt3fnom0/img86492.whqc_768x512q80.jpg Crab Salad with Grapefruit and Ginger Sweet, delicate crab goes so well with fresh, citrusy flavours – something this delightful salad from Raymond Blanc showcases perfectly. 2025-02-14T22:46:30Z https://www.greatbritishchefs.com/recipes/courgette-bhaji-recipe https://media-cdn2.greatbritishchefs.com/media/zxleqdtf/img86462.whqc_768x512q80.jpg Courgette Bhaji Need to use up a glut of courgettes? This recipe from Will Devlin is the answer! Simply spiced bhajis are paired with a courgette purée and slices of roast courgette, with a little chilli oil, mint yoghurt and nasturtium alongside. 2025-02-14T22:49:27Z https://www.greatbritishchefs.com/recipes/tomato-yarrow-ricotta-recipe https://media-cdn2.greatbritishchefs.com/media/p5afy24v/img86464.whqc_768x512q80.jpg Tomato, Yarrow and Ricotta When ingredients are at their peak, simplicity is key – something this beautiful starter from chef Will Devlin proves effortlessly. Slices of tomato are paired with salami and a homemade, fennel-infused ricotta, with the fronds and flowers of the yarrow plant lending an aniseed-like top note. 2025-02-14T22:53:47Z https://www.greatbritishchefs.com/recipes/mackerel-cucumber-borage-recipe https://media-cdn2.greatbritishchefs.com/media/x4mhn3tj/img86465.whqc_768x512q80.jpg Mackerel with Cucumber and Borage Whether you've got a glut of home-grown cucumbers to work through or are simply after a bright, summery starter that looks as good as it tastes, this dish from Will Devlin ticks all the boxes. 2025-02-14T22:57:07Z https://www.greatbritishchefs.com/recipes/piri-piri-prawns-recipe https://media-cdn2.greatbritishchefs.com/media/1w0e2ks3/img86485.whqc_768x512q80.jpg Piri-Piri Garlic Prawns A super speedy and simple little recipe from piri-piri restaurant Casa do Frango, these prawns are cooked in nothing more than olive oil, white wine, garlic and a pinch of piri-piri chilli flakes. 2025-02-14T22:52:37Z https://www.greatbritishchefs.com/recipes/portuguese-african-rice-recipe https://media-cdn2.greatbritishchefs.com/media/sbwlzssh/img86487.whqc_768x512q80.jpg Portuguese African Rice This mixed rice recipe from the Algarve region of Portugal is, like many rice dishes across the world, a quick way to use up whatever ingredients you have to hand. 2025-02-14T22:56:11Z https://www.greatbritishchefs.com/recipes/portuguese-almond-cake-recipe https://media-cdn2.greatbritishchefs.com/media/exhj5mtm/img86483.whqc_768x512q80.jpg Bolo de Amêndoa (Portuguese Almond Cake) Cakes made from ground almonds instead of the more common flour are always fantastically moist, and this traditional Portuguese recipe is deliciously dense. Lightened in flavour with a touch of lemon and cinnamon, serve as is or with whipped cream and preserves. It also happens to be gluten-free. 2025-02-14T22:56:45Z https://www.greatbritishchefs.com/recipes/comte-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/tnhll2s1/img86319.whqc_768x512q80.jpg Comté Chicken This quick and easy chicken recipe is a real family favourite. The chicken thighs are good, but the real star of the show is the incredible sauce, which is enriched with cream and chicken stock, lifted by white wine and given a savoury complexity thanks to plenty of delicious Comté cheese. 2025-08-20T12:27:40Z https://www.greatbritishchefs.com/recipes/comte-pommes-duchesse-recipe https://media-cdn2.greatbritishchefs.com/media/qvyhbq0r/img86322.whqc_768x512q80.jpg Comté Pommes Duchesse This Comté pommes duchesse recipe makes a simple and impressive looking canapé or impressive side dish for meat. 2025-02-14T22:52:20Z https://www.greatbritishchefs.com/recipes/goat-wild-garlic-asparagus-recipe https://media-cdn2.greatbritishchefs.com/media/vuvlio2j/img86401.whqc_768x512q80.jpg Goat with Wild Garlic Tzatziki and Asparagus Kuba Winkowski’s kid goat recipe brings together two of spring’s most beloved ingredients – wild garlic (in the form of a buttermilk tzatziki) and beautiful spears of griddled asparagus. The goat is served as an individual chop cut from a rack, and a delicate faggot which makes the most of the animal’s offal. 2025-02-14T22:29:03Z https://www.greatbritishchefs.com/recipes/sour-rye-soup-recipe https://media-cdn2.greatbritishchefs.com/media/px4fit5q/img86405.whqc_768x512q80.jpg Sour Rye Soup with Tongue and Potatoes This incredible rye soup recipe combines a rich, deeply flavoured stock with tangy fermented rye – a culinary technique used in Poland and other Eastern European countries. The result is a truly wonderful contrast of flavours which is well worth the time it takes to tease out the flavour of the ingredients. 2025-02-14T22:29:43Z https://www.greatbritishchefs.com/recipes/golabki-cabbage-roll-pigeon-ragu https://media-cdn2.greatbritishchefs.com/media/axbnuvpi/img86404.whqc_768x512q80.jpg Gołąbki with Wood Pigeon Ragù Gołąbki is the name given to Poland’s beloved stuffed cabbage rolls, often served stuffed with minced meat and rice. The word is derived from the Polish for ‘pigeon’, thanks to their small, compact shape. Chef Kuba Winkowski adds a playful touch to his elevated interpretation of the dish, keeping the filling vegetarian but topping the rolls with a delicate wood pigeon ragù. 2025-02-14T22:40:41Z https://www.greatbritishchefs.com/recipes/beetroot-trout-carpaccio-recipe https://media-cdn2.greatbritishchefs.com/media/ew0l5nwb/img86408.whqc_768x512q80.jpg Beetroot-Cured Cotswold Trout Carpaccio Cured fish is simple to prepare at home, and adding beetroot to the mix gives it a beautiful pink-purple hue. In this recipe, Kuba Winkowski serves wafer-thin slices of beetroot-cured trout with fermented radish slices, dressed beetroot and sour cream, resulting in a stunning starter that is bound to earn you brownie points at the dinner table. 2025-02-14T22:43:17Z https://www.greatbritishchefs.com/recipes/homemade-cultured-butter-recipe https://media-cdn2.greatbritishchefs.com/media/zk3lddxz/img86371.whqc_768x512q80.jpg Homemade Cultured Butter Making butter at home is far easier than you might think. This cultured butter recipe from Kuba Winkowski requires just three ingredients and, once you’ve let the cream and yoghurt gently ferment for two days, less than an hour of hands-on prep. Tangy, salty and incredibly moreish, it’s far better than anything shop-bought and will elevate a simple slice of toast into something truly special. 2025-02-14T22:40:25Z https://www.greatbritishchefs.com/recipes/strawberry-potato-dumplings-recipe https://media-cdn2.greatbritishchefs.com/media/c0bmvfup/img86374.whqc_768x512q80.jpg Strawberry and Potato Dumplings Now for something completely different! Potato dumplings are popular throughout eastern Europe, and while they’re usually regarded as a savoury dish, you’ll often find them served as a dessert with fruit too. Each dumpling contains a whole strawberry, and the black pepper and basil add an aromatic finish that works incredibly well with the sweetness of the fruit. 2025-02-14T22:42:42Z https://www.greatbritishchefs.com/recipes/vanilla-halva-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/lk1bnwf3/img86373.whqc_768x512q80.jpg Vanilla Halva Cheesecake Halva is hugely popular in Poland and can be found in sweet shops all over the country, which is what inspired chef Kuba Winkowski to incorporate the delicacy into his incredible baked cheesecake. 2025-02-14T22:44:31Z https://www.greatbritishchefs.com/recipes/pork-skin-prawn-plum-recipe https://media-cdn2.greatbritishchefs.com/media/uidklw43/img86167.whqc_768x512q80.jpg 'The Cantonese Kitchen' (Pork Crackling with Prawn) The three main skills found in a Cantonese kitchen (roasting, dim sum production and wok cookery) are all represented in this incredible bite-sized morsel. Crunchy pork belly skin is spread with a prawn paste and gently fried, before being served with a plum sauce and shaved truffle. 2025-02-14T22:09:50Z https://www.greatbritishchefs.com/recipes/char-siu-scallop-cheung-fun-recipe https://media-cdn2.greatbritishchefs.com/media/sfmd5n1r/img86166.whqc_768x512q80.jpg Char Siu and Scallop Cheung Fun Mille-Feuille This complex dim sum recipe represents several things – the idea of 'freshness' in the Chinese kitchen, the importance of texture and the similarities between western pastry chefs and Chinese dim sum chefs. 2025-02-14T22:39:12Z https://www.greatbritishchefs.com/recipes/lamb-cutlets-bean-dip-recipe https://media-cdn2.greatbritishchefs.com/media/2qujf0h2/img86356.whqc_768x512q80.jpg Lamb Cutlets with Bean and Herb Dip Requiring just a handful of simple ingredients, this easy lamb cutlet recipe with a creamy, herby bean dip keeps things basic – but with delicious results. 2025-02-14T22:47:47Z https://www.greatbritishchefs.com/recipes/salmon-butter-beans-recipe https://media-cdn2.greatbritishchefs.com/media/zoqnabx1/img86357.whqc_768x512q80.jpg Roast Salmon with Crushed Butter Beans A platter of flaky roast salmon is a real treat, and this recipe sees the noble fish paired with a bowl of creamy crushed butter beans dressed with piquant sherry vinegar and oil. An ideal dish to enjoy in the garden with a glass of white wine in the sunshine. 2025-02-14T22:57:55Z https://www.greatbritishchefs.com/recipes/butter-sake-steamed-clams-recipe https://media-cdn2.greatbritishchefs.com/media/tfnpkm2u/img86214.whqc_768x512q80.jpg Butter and Sake-Steamed Clams with Coastal Greens If you have a drop of sake lying around, you're one step closer to cooking up this classic Japanese izakaya dish, courtesy of Shuko Oda. 2025-02-14T22:40:07Z https://www.greatbritishchefs.com/recipes/beef-short-rib-curry-udon-recipe https://media-cdn2.greatbritishchefs.com/media/pubn4qgf/img86226.whqc_768x512q80.jpg Beef Short Rib Curry Udon Rich, melting beef short rib meets bouncy udon noodles and curry broth in this masterful bowl of Japanese comfort food. Get the recipe here. 2025-02-14T22:41:25Z https://www.greatbritishchefs.com/recipes/jerusalem-artichoke-teramiso-ginger-recipe https://media-cdn2.greatbritishchefs.com/media/wk2buc2p/img86217.whqc_768x512q80.jpg Roasted Jerusalem Artichoke in Teramiso and Ginger Syrup Shuko Oda uses tofu and miso to make a thick, creamy dressing called teramiso, which she pairs with Jerusalem artichokes and a sweet ginger syrup. 2025-02-14T22:19:52Z https://www.greatbritishchefs.com/recipes/dover-sole-miso-butter-recipe https://media-cdn2.greatbritishchefs.com/media/zwnf5ywb/img86224.whqc_768x512q80.jpg Dover Sole and White Asparagus in Miso Butter Shuko Oda's simple and delicious Dover sole with miso butter recipe makes an elegant dinner for two. 2025-02-14T22:29:44Z https://www.greatbritishchefs.com/recipes/grilled-duck-burnt-soy-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/pwpdyrwn/img86216.whqc_768x512q80.jpg Grilled Duck with Burnt Soy and Rhubarb Ginger Pickle Shuko Oda's grilled duck dish is a big favourite when it hits the specials board at Koya! Shuko recommends using mallard if you can get hold of it – the gamey flavour makes this dish extra special. 2025-02-14T22:30:49Z https://www.greatbritishchefs.com/recipes/turnip-chicory-bonito-salad-recipe https://media-cdn2.greatbritishchefs.com/media/5qelq5rc/img86198.whqc_768x512q80.jpg Tokyo Turnip, Chicory and Bonito Salad Simple but totally delicious, this salad by Shuko Oda is great shared among two alongside a few other dishes. 2025-02-14T22:34:45Z https://www.greatbritishchefs.com/recipes/gyudon-onsen-tamago-recipe https://media-cdn2.greatbritishchefs.com/media/0eadk355/img86225.whqc_768x512q80.jpg Gyudon with Onsen Tamago Gyudon is classic Japanese comfort food, and Shuko Oda's recipe is as easy as it is tasty! Get the recipe here. 2025-02-14T22:46:06Z https://www.greatbritishchefs.com/recipes/kakiage-tempura-hojicha-salt-recipe https://media-cdn2.greatbritishchefs.com/media/uz5ikhzf/img86200.whqc_768x512q80.jpg Kakiage Tempura Shuko Oda's tempura recipe is super versatile – she uses a mixture of carrot, enoki mushrooms and shungiku greens, but you can use any veg you like as long as they aren't too watery. 2025-02-14T22:47:22Z https://www.greatbritishchefs.com/recipes/fennel-cassoulet-recipe https://media-cdn2.greatbritishchefs.com/media/d32bwnrn/img86281.whqc_768x512q80.jpg Fennel and Borlotti Bean Cassoulet This rustic, simple bean cassoulet recipe pairs plump borlotti beans with braised fennel in a broth flavoured with white wine, tarragon, lemon and garlic. A delicious dish that showcases beans at their very best, which also just happens to be vegan and gluten-free. 2025-02-14T22:49:16Z https://www.greatbritishchefs.com/recipes/salmon-dill-rye-quiche-recipe https://media-cdn2.greatbritishchefs.com/media/zhllmuyz/img86276.whqc_768x512q80.jpg Salmon, Dill and Rye Quiche This delicious salmon quiche recipe takes inspiration from Nordic cuisines by combining the flavours of salmon, dill and earthy rye flour. 2025-02-14T22:56:54Z https://www.greatbritishchefs.com/recipes/khorasan-golden-syrup-puddings-recipe https://media-cdn2.greatbritishchefs.com/media/0jgin3k4/img86280.whqc_768x512q80.jpg Khorasan and Golden Syrup Puddings Our khorasan and golden syrup pudding recipe is a delicious and easy dinner party crowdpleaser. 2025-02-14T22:51:46Z https://www.greatbritishchefs.com/recipes/spelt-pesto-scones-recipe https://media-cdn2.greatbritishchefs.com/media/bpxnhwuy/img86315.whqc_768x512q80.jpg Spelt and Pesto Scones Add a Mediterranean twist to the British classic with our spelt and pesto scones recipe. 2025-02-14T22:48:36Z https://www.greatbritishchefs.com/recipes/gluten-free-easter-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/xmapdpfy/img86279.whqc_768x512q80.jpg Gluten-free Easter Cookies Our gluten-free Easter cookie recipe is a simple thing to whip up at home. Chocolate cookies are sprinkled with chocolate eggs and other delicious little treats. 2026-04-07T07:16:57Z https://www.greatbritishchefs.com/recipes/gluten-free-millionaires-shortbread-recipe https://media-cdn2.greatbritishchefs.com/media/fs5hwlui/img86251.whqc_768x512q80.jpg Gluten-Free Millionaire’s Shortbread Our gluten-free millionaire's shortbread recipe contains a gluten-free shortbread base topped with a generous layer of caramel followed by delicious dark chocolate. 2025-02-14T22:52:20Z https://www.greatbritishchefs.com/recipes/spelt-brown-butter-blondies-recipe https://media-cdn2.greatbritishchefs.com/media/r4ylab4n/img86249.whqc_768x512q80.jpg Spelt and Brown Butter Blondies This delicious blondies recipe combines the earthy flavour of spelt with the nutty flavour of browned butter to create a remarkably flavourful blondie. 2025-02-14T22:54:13Z https://www.greatbritishchefs.com/recipes/blood-orange-rhubarb-crumble-recipe https://media-cdn2.greatbritishchefs.com/media/hhfdqjlr/img86250.whqc_768x512q80.jpg Gluten-Free Rhubarb and Blood Orange Crumble Our seasonal gluten-free crumble recipe is a celebration of springtime flavours. Tangy rhubarb and sweet blood orange is sweetened by a delicious sweet oat crumble topping. 2025-02-14T22:59:59Z https://www.greatbritishchefs.com/recipes/chicken-white-bean-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/vx0lgs43/img86270.whqc_768x512q80.jpg Chicken and White Bean Chilli Just a handful of ingredients are required to make this hearty, satisfying and flavourful bean and chicken chilli recipe, made fragrant with chilli, cumin and plenty of garlic. Topped with crunchy tortilla chips, soothing soured cream and fresh coriander leaves, it's a simple yet very effective bowlful. 2025-02-14T22:52:29Z https://www.greatbritishchefs.com/recipes/coconut-granita-bird-nest-recipe https://media-cdn2.greatbritishchefs.com/media/au0hpnnu/dev-img86164.whqc_768x512q80.jpg Coconut Granita with Bird's Nest and Mulberries This unusual Chinese coconut-based dessert represents two things: the tropical climate of Hainan on China's southern coast, and how a unique ingredient such as bird's nest can be enjoyed because of its cultural significance – something that can have a tangible effect on its actual taste. 2025-02-14T22:21:37Z https://www.greatbritishchefs.com/recipes/king-crab-mock-crab-recipe https://media-cdn2.greatbritishchefs.com/media/jpvmoaji/img86176.whqc_768x512q80.jpg King Crab Claw with Mock Crab Chinese 'mock' crab is made by cooking egg whites so that they resemble white crab meat. In this recipe, Andrew Wong serves the mock crab alongside real crab, resulting in an incredibly tasty dish that also allows the eater to experience the real and mock versions of the crustacean side by side. 2025-02-14T22:44:40Z https://www.greatbritishchefs.com/recipes/oyster-cucumber-verjus-recipe https://media-cdn2.greatbritishchefs.com/media/ubdjvlws/img85787.whqc_768x512q80.jpg Oysters with Cucumber, Grapefruit and Dill Oysters are delicious on their own, but with minimal effort you can elevate them into something truly breathtaking. Chef Scott Goss serves them topped with finely diced cucumber seasoned with salt and a little verjus, before spooning over a three-ingredient grapefruit foam and a few drops of dill oil. 2025-02-14T22:28:07Z https://www.greatbritishchefs.com/recipes/scallop-apple-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/dbnfun0l/img85790.whqc_768x512q80.jpg Scallop with Apple and Chicken Gravy This scallop recipe sees the beautiful shellfish served on a bed of burnt apple purée and topped with matchsticks of fresh apple and a crunchy piece of pork skin. Served with a rich, buttery chicken gravy, it's a stunning starter that would kick off any dinner party in serious style. 2025-02-14T22:39:50Z https://www.greatbritishchefs.com/recipes/pigeon-baby-gem-port-granola-recipe https://media-cdn2.greatbritishchefs.com/media/wngkf3ps/img85791.whqc_768x512q80.jpg Wood Pigeon with Baby Gem, Mooli, Port and Granola A perfectly pink pigeon breast hides underneath a leaf of pickled baby gem lettuce in this recipe, accompanied by a port and beetroot gel, crunchy savoury granola and slices of crisp quick-pickled mooli radish. A beautiful dish that's perfect for autumn and winter. 2025-02-14T22:45:10Z https://www.greatbritishchefs.com/recipes/venison-parsnip-dumpling-casserole-recipe https://media-cdn2.greatbritishchefs.com/media/xyblxdnb/img85793.whqc_768x512q80.jpg Venison with Parsnip Purée, Dumpling and Sausage Casserole This venison recipe takes the flavours of a classic casserole and presents them in a refined, dinner-party-ready way. 2025-02-14T22:43:53Z https://www.greatbritishchefs.com/recipes/partridge-bacon-jam-red-wine-recipe https://media-cdn2.greatbritishchefs.com/media/rmrhzmig/img86180.whqc_768x512q80.jpg Partridge with Bacon Jam, Madeira and Mushrooms Channelling the flavours of coq au vin, this partridge recipe serves the bird with a sticky and sweet bacon jam, an intensely garlicky red wine purée, raw mushrooms and a deep, rich Madeira gravy. A fantastic autumnal dish that does this magnificent game bird justice. 2025-02-14T22:47:26Z https://www.greatbritishchefs.com/recipes/rhubarb-cheesecake-mousse-candied-hazelnuts-recipe https://media-cdn2.greatbritishchefs.com/media/cnma1tz5/img86105.whqc_768x512q80.jpg Rhubarb, Cheesecake Mousse and Hazelnuts This rhubarb dessert recipe sees poached batons of the pink stalks sitting alongside cubes of rhubarb jelly made from the poaching liquor, with a scoop of cheesecake mousse on top. 2025-02-14T22:31:38Z https://www.greatbritishchefs.com/recipes/roasted-leeks-farro-zhoug-recipe https://media-cdn2.greatbritishchefs.com/media/vsjbtr2b/img86100.whqc_768x512q80.jpg Roasted Leeks with Farro, Zhoug and Cashew Cream This vegan leek recipe sees the sweet alliums topped with zhoug-dressed farro grains, a silky cashew cream and crunchy cashew nuts. A pretty little dish that's perfect for impressing guests – serve alongside a selection of side dishes for a more substantial meal. 2025-02-14T22:33:40Z https://www.greatbritishchefs.com/recipes/asparagus-tahini-verde-miso-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/3yabb31o/img86103.whqc_768x512q80.jpg Asparagus with Tahini Verde and Miso Aioli This minimalist vegan asparagus recipe lets the beautiful green spears shine, with a pair of delicious sauces adding extra flavour. Tahini is blitzed with herbs for freshness, while an aioli made from aquafaba in place of egg and spiked with miso provides plenty of depth. A wonderfully simple starter. 2025-02-14T22:41:48Z https://www.greatbritishchefs.com/recipes/hake-zhoug-dahl-recipe https://media-cdn2.greatbritishchefs.com/media/bm0afkjy/img86097.whqc_768x512q80.jpg Hake with Zhoug and Yellow Split Pea Dhal This colourful hake recipe places fillets of the sustainable fish atop a bed of creamy spiced dhal. With a spoonful of fiery, fresh zhoug on top, it's a simple dish that's packed with healthy flavour. 2025-02-14T22:30:02Z https://www.greatbritishchefs.com/recipes/lobster-cauliflower-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/ybwdfbnc/img86162.whqc_768x512q80.jpg Lobster Tail with Cauliflower and Truffle This lobster recipe is the ultimate in luxury, combining the poached tail with lashings of shaved black truffle and cauliflower two ways. The most time-consuming part of the recipe is creating the rich lobster sauce, which adds buckets of deep flavour, but can be made in advance to make things easier. 2025-02-14T22:33:51Z https://www.greatbritishchefs.com/recipes/scallop-celeriac-apple-recipe https://media-cdn2.greatbritishchefs.com/media/5fhnv3zl/img86160.whqc_768x512q80.jpg Scallops with Celeriac and Apple This beautifully refined scallop starter recipe plays on the classic flavour combination of scallop, celeriac and apple. It's also surprisingly simple to pull off, requiring less than ten ingredients. Make the purée and sauce in advance to save yourself some time when plating. 2025-02-14T22:41:22Z https://www.greatbritishchefs.com/recipes/potato-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/41dfypu2/img86123.whqc_768x512q80.jpg Potato Risotto Our potato risotto recipe is a bowl of creamy, buttery, savoury heaven. A pinch of nutmeg sprinkled over the top gives it that extra comforting finish. 2025-02-14T22:57:58Z https://www.greatbritishchefs.com/recipes/red-wine-bacon-tarragon-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/11pnjwhy/img86125.whqc_768x512q80.jpg Red Wine, Bacon and Tarragon Risotto Our red wine, bacon and tarragon risotto recipe is inspired by the French stew coq au vin. Combining the flavours of chicken, bacon, red wine and mushrooms, this is a seriously comforting dish. 2025-02-14T22:50:34Z https://www.greatbritishchefs.com/recipes/sprout-sage-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/sk0anycu/img86129.whqc_768x512q80.jpg Brussels Sprout Risotto with Crispy Sage Our delicious Brussels sprout risotto recipe is packed with both slow-roasted buttery sprouts and fresh, raw sprouts, topped with crispy sage leaves. 2025-02-14T22:55:00Z https://www.greatbritishchefs.com/recipes/asparagus-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/xgkly5vi/img86149.whqc_768x512q80.jpg Asparagus Risotto Our asparagus risotto recipe is a real celebration of the seasonal vegetable and makes a delicious vegetarian spring supper. 2025-02-14T23:00:00Z https://www.greatbritishchefs.com/recipes/fish-sauce-caramel-pork-chop-recipe https://media-cdn2.greatbritishchefs.com/media/y0porzvg/img86090.whqc_768x512q80.jpg Fish Sauce Caramel Pork Chop with Asian Slaw This recipe takes inspiration from Vietnamese and Thai cooking, combining caramel, fish sauce and soy sauce to make a beautiful sweet and salty pork chop marinade. 2025-02-14T22:58:03Z https://www.greatbritishchefs.com/recipes/pork-chop-rhubarb-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/1ecjyg1o/img86119.whqc_768x512q80.jpg Pork Chops with Rhubarb and Ancho Chilli Salsa Our pork chop with rhubarb and ancho chilli salsa recipe is a great Mexican-inspired dish, perfect for a sharing feast or a good excuse to fire up the barbecue. 2025-02-14T22:48:25Z https://www.greatbritishchefs.com/recipes/curried-pork-chops-spiced-chickpea-salad-recipe https://media-cdn2.greatbritishchefs.com/media/e5rhsup4/img86120.whqc_768x512q80.jpg Curried Pork Chops with Spiced Chickpea Salad Our curried pork chop with spiced chickpea salad recipe is based on the Indian dish chana chaat. A perfect summery dish for a quick and easy dinner. 2025-07-29T12:51:30Z https://www.greatbritishchefs.com/recipes/pork-chop-sprouts-peach-mustard-recipe https://media-cdn2.greatbritishchefs.com/media/dqrdki4e/img85935.whqc_768x512q80.jpg Pork Chop with Sprouts and Peach Mustard Our pork chop with anchovy buttered sprouts recipe is perfect for a cold winter's day. We serve it with a hot and fruity peach mustard. 2025-02-14T22:49:56Z https://www.greatbritishchefs.com/recipes/pork-chop-lentils-saffron-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/rajlousp/gbcbookday6june202103-1.whqc_768x512q80.jpg Pork Chop with Braised Lentils and Saffron Aioli This pork chop recipe combines soupy braised lentils, zingy chimichurri and a saffron aioli to great effect. A hearty, rustic dish with plenty of bright flavours to contrast with the rich pork. 2025-02-14T22:52:15Z https://www.greatbritishchefs.com/recipes/pork-chop-cider-cream-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/scdjbfbc/img86093.whqc_768x512q80.jpg Pork Chop, Cider Cream Sauce and Caramelised Apples This recipe doubles down on the classic combination of pork and apple by serving a juicy pork chop alongside buttery caramelised apples and a silky cider cream sauce. 2025-02-14T22:57:00Z https://www.greatbritishchefs.com/recipes/pork-chop-with-flageolet-beans-recipe https://media-cdn2.greatbritishchefs.com/media/iljb4hve/img86122.whqc_768x512q80.jpg Pork Chops with Flageolet Beans Our pork chops with flageolet beans recipe is a delicious dinner for a swarm evening. The beans are tossed with a pork fat and sherry vinegar dressing for a deliciously sweet and porky flavour. 2025-02-14T22:58:00Z https://www.greatbritishchefs.com/recipes/pork-apricot-coconut-curry-recipe https://media-cdn2.greatbritishchefs.com/media/fu5prwyh/img86095.whqc_768x512q80.jpg Pork, Apricot and Coconut Curry Pork, apricot, tomato and coconut come together perfectly in this beautiful exotic curry. Full of warming, comforting spice, it's the perfect midweek dinner. 2025-02-14T22:58:25Z https://www.greatbritishchefs.com/recipes/bacon-goats-curd-chive-scones-recipe https://media-cdn2.greatbritishchefs.com/media/gvxamzte/img86022.whqc_768x512q80.jpg Bacon Scones with Goat's Curd and Chives This twist on a classic scone by Joe Fox really bumps up the flavours, adding buttery streaky bacon, goat's curd, heaps of chives and a dash of cayenne pepper. 2025-02-14T22:48:40Z https://www.greatbritishchefs.com/recipes/chocolate-tart-rum-raisin-recipe https://media-cdn2.greatbritishchefs.com/media/zo5munyl/img86032.whqc_768x512q80.jpg Chocolate Torte with Rum-Soaked Raisins and Clotted Cream Joe Fox's decadent chocolate torte recipe builds on a winning formula of chocolate and cream by adding lots of rum and a delicious amaretti biscuit base. 2025-02-14T22:49:21Z https://www.greatbritishchefs.com/recipes/pheasant-parsnip-hash-prunes-recipe https://media-cdn2.greatbritishchefs.com/media/5l5lrk52/img86031.whqc_768x512q80.jpg Roast Pheasant, Parsnip Hash,Baby Leeks and Prunes Pheasant, parsnips, baby leeks and a rich game jus – this recipe by Joe Fox is a wonderful celebration of British winter produce. 2025-02-14T22:52:42Z https://www.greatbritishchefs.com/recipes/celery-devon-blue-squash-walnut-salad-recipe https://media-cdn2.greatbritishchefs.com/media/sjbjajkw/img86030.whqc_768x512q80.jpg Leafy Celery, Devon Blue, Roasted Squash and Pickled Walnut Salad Joe Fox's wonderful salad recipe combines celery, squash and blue cheese to create lots of different components with layers of flavour. 2025-02-14T22:53:17Z https://www.greatbritishchefs.com/recipes/potato-gnocchi-potted-shrimp-recipe https://media-cdn2.greatbritishchefs.com/media/hbxjjt3v/img86033.whqc_768x512q80.jpg Potato Dumplings with Potted Shrimp This gnocchi recipe by Joe Fox matches potato dumplings with a wonderful brown shrimp and butter sauce. 2025-02-14T22:59:49Z https://www.greatbritishchefs.com/recipes/cauliflower-cheese-soup-recipe https://media-cdn2.greatbritishchefs.com/media/yh0l1uzz/img86001.whqc_768x512q80.jpg Cauliflower Cheese Soup Our delicious cauliflower cheese soup recipe is topped with buttery, Parmesan-coated croutons. A perfect winter warmer for the family. 2025-02-14T22:51:19Z https://www.greatbritishchefs.com/recipes/broccoli-leek-potato-soup-recipe https://media-cdn2.greatbritishchefs.com/media/a2clputq/img86014.whqc_768x512q80.jpg Broccoli, Leek and Potato Soup Our broccoli, leek and potato soup recipe is a quick, healthy, cheap and of course delicious winter warmer. It also happens to be vegan and gluten-free, so it's suitable for all diets. 2025-02-14T22:48:44Z https://www.greatbritishchefs.com/recipes/mushroom-soup-recipe https://media-cdn2.greatbritishchefs.com/media/mhvb3pox/img85997.whqc_768x512q80.jpg Mushroom Soup Our mushroom soup recipe is a delicious dish for mushroom lovers and makes a great midweek meal for the family. The earthy flavours are embellished by sweet sherry and fragrant thyme. 2025-02-14T22:49:56Z https://www.greatbritishchefs.com/recipes/carrot-coriander-soup-recipe https://media-cdn2.greatbritishchefs.com/media/5oba0iyc/img85999.whqc_768x512q80.jpg Carrot and Coriander Soup Our vegan carrot and coriander soup recipe is cheap and very easy to make. Perfect for midweek meals or lunches. 2025-02-14T22:48:27Z https://www.greatbritishchefs.com/recipes/sweet-potato-ginger-soup-recipe https://media-cdn2.greatbritishchefs.com/media/wrvkhyrq/img85998.whqc_768x512q80.jpg Sweet Potato Soup with Ginger and Spring Onion Our delicious sweet potato soup recipe contains creamy coconut milk for a rich, silky texture and is topped with a zingy ginger and spring onion dressing. 2025-02-14T22:53:48Z https://www.greatbritishchefs.com/recipes/hay-custard-bramley-apple-recipe https://media-cdn2.greatbritishchefs.com/media/wcsjj3px/img85951.whqc_768x512q80.jpg Hay Custard, Bramley Apple, Burnt Sugar Alex Bond's apple and hay recipe combines a granita, hay custard, burnt sugar tuile and apple compote to create a beautiful, minimal dessert. 2025-02-14T22:31:10Z https://www.greatbritishchefs.com/recipes/cep-aged-beef-marmite-recipe https://media-cdn2.greatbritishchefs.com/media/m3fangmd/img85905.whqc_768x512q80.jpg Cep, Aged Beef, House Marmite Mushroom and Marmite work well together, but Alex Bond takes things to a whole new level with homemade Marmite, three different varieties of mushrooms and an incredible aged beef emulsion. 2025-02-14T22:42:24Z https://www.greatbritishchefs.com/recipes/pigeon-jerusalem-artichoke-shallot-recipe https://media-cdn2.greatbritishchefs.com/media/5zghdsqh/img85932.whqc_768x512q80.jpg Pigeon, Jerusalem Artichoke, Smoked Shallot This exceptional pigeon dish from Alex Bond is a wonderful example of how to use the whole of the bird to maximum effect. Check out the full recipe on Great British Chefs. 2025-02-14T22:20:33Z https://www.greatbritishchefs.com/recipes/braised-cabbage-bordelaise-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/nivbkrc1/img85907.whqc_768x512q80.jpg Braised Cabbage, Burnt Cream, Bordelaise Sauce Pot-roast cabbage is the star of this fantastic dish, but the rich-umami-laden Bordelaise sauce underneath gives it extra oomph. Get the recipe on Great British Chefs. 2025-02-14T22:20:35Z https://www.greatbritishchefs.com/recipes/frozen-yoghurt-pine-wood-sorrel-recipe https://media-cdn2.greatbritishchefs.com/media/cqkkav0d/img85946.whqc_768x512q80.jpg Frozen Yoghurt, Pine, Wood Sorrel The combination of frozen yoghurt and pine makes for a wonderful post-meal treat – more than enough reason to go out foraging for a few pine needles! 2025-02-14T22:30:50Z https://www.greatbritishchefs.com/recipes/seaweed-cracker-mushroom-parmesan-recipe https://media-cdn2.greatbritishchefs.com/media/haomot01/img85927.whqc_768x512q80.jpg Seaweed Cracker, Fermented Mushroom Caramel, Parmesan Custard Seaweed, fermented mushroom and aged Parmesan – this canapé form from Alex Bond is an incredible combination of flavours that works in perfect harmony. 2025-02-14T22:31:08Z https://www.greatbritishchefs.com/recipes/sardine-onion-tart-recipe https://media-cdn2.greatbritishchefs.com/media/tevd5csw/img85926.whqc_768x512q80.jpg Sardine and Onion Tart Sardines are one of the most sustainable fish you can buy, and they're rich in omega-3 oils too! This sardine recipe by Alex Bond combines a rich fish mousse with a striking onion ash. 2025-02-14T22:33:39Z https://www.greatbritishchefs.com/recipes/artichoke-chicken-skin-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/4w1n0drq/img85923.whqc_768x512q80.jpg Jerusalem Artichoke, Chicken Skin, Truffle Curd Jerusalem artichoke, chicken skin and truffle proves to be a match made in heaven in this delicious canapé by Alex Bond. 2025-02-14T22:40:02Z https://www.greatbritishchefs.com/recipes/venison-chimichurri-brassicas-recipe https://media-cdn2.greatbritishchefs.com/media/1uhnq2bw/img85901.whqc_768x512q80.jpg Raw Venison, Chimichurri, Brassicas, Coal Dressing Alex Bond really flexes his creativity with this beautiful venison tartare starter, served with chimichurri emulsion, coal dressing and brassica shoots. 2025-02-14T22:40:32Z https://www.greatbritishchefs.com/recipes/homemade-marmite-recipe https://media-cdn2.greatbritishchefs.com/media/y4snqhoc/img85953.whqc_768x512q80.jpg Homemade Marmite At Alchemilla, Alex Bond and his team make their own Marmite in-house, using leftover sourdough to give it an unbelievable toasty flavour. Check out the recipe on Great British Chefs. 2025-02-14T22:43:47Z https://www.greatbritishchefs.com/recipes/venison-loin-pear-spruce-recipe https://media-cdn2.greatbritishchefs.com/media/42hd4irh/img85939.whqc_768x512q80.jpg Venison Loin, Pear, Spruce Spruce vinegar, sweet pear, elderberry ketchup and perfectly roasted venison come together beautifully in this challenging but very satisfying recipe from Alex Bond. 2025-02-14T22:45:36Z https://www.greatbritishchefs.com/recipes/blackcurrant-leaf-meringue-recipe https://media-cdn2.greatbritishchefs.com/media/mlvlce4d/img85948.whqc_768x512q80.jpg Blackcurrant and Swiss Meringue Lolly Alex Bond uses blackcurrant berries and leaves to infuse these blackcurrant lollies with an unbelievable flavour. Check out the full recipe on Great British Chefs. 2025-02-14T22:47:13Z https://www.greatbritishchefs.com/recipes/venison-red-wine-syrup-recipe https://media-cdn2.greatbritishchefs.com/media/ssqdow5m/img85986.whqc_768x512q80.jpg Venison with Roasted Root Vegetables and Red Wine Sauce Scottish chef Tom Kitchin knows a thing or two about cooking venison. Check out his venison loin, served with roasted root vegetables, blackberries, girolles and red wine jus. 2025-02-14T22:34:47Z https://www.greatbritishchefs.com/recipes/seafood-rockpool-shellfish-consomme-recipe https://media-cdn2.greatbritishchefs.com/media/dyvcebau/img85971.whqc_768x512q80.jpg Scottish Seafood Rockpool If you're looking for a foolproof recipe for a shellfish consommé, you've come to the right place – Tom Kitchin's recipe requires a bit of an investment time-wise, but the result is a crystal clear consommé that's packed with an incredible flavour. Tom serves his consommé with a 'rockpool' of fresh crab, oysters, mussels, clams, shrimp and more, designed to represent the coasts of Scotland. 2025-02-14T22:30:41Z https://www.greatbritishchefs.com/recipes/blueberry-tart-recipe https://media-cdn2.greatbritishchefs.com/media/o4ylyt1a/img85988.whqc_768x512q80.jpg Blueberry Tart, Blueberry Sorbet, Meringue, Orange Confit Tom Kitchin's picture-perfect blueberry tart is a wonderful celebration of this beloved summer fruit. Get the recipe and try making it yourself. 2025-02-14T22:17:52Z https://www.greatbritishchefs.com/recipes/cheddar-chive-waffles-recipe https://media-cdn2.greatbritishchefs.com/media/ycgjsmqd/img85870.whqc_768x512q80.jpg Cheddar and Chive Waffles Our cheese and chive waffle recipe makes a great brunch dish. Serve up with lashing of melting butter and slices of ham or a fried egg. 2025-02-14T22:47:44Z https://www.greatbritishchefs.com/recipes/coconut-lime-waffles-recipe https://media-cdn2.greatbritishchefs.com/media/txtlltny/img85879.whqc_768x512q80.jpg Coconut and Lime Waffles with Caramelised Pineapple Our coconut and lime waffles recipe switches out whole milk for coconut milk, giving them a tropical flavour which pairs beautifully with lime zest and fruity pineapple. 2025-02-14T22:48:27Z https://www.greatbritishchefs.com/recipes/peanut-butter-waffles-recipe https://media-cdn2.greatbritishchefs.com/media/bdifvtbi/img85873.whqc_768x512q80.jpg Peanut Butter Waffles Our peanut butter waffles recipe has smooth peanut butter whisked into the batter for a delicious nutty flavour. Pair perfectly with bananas and honey. 2025-02-14T22:58:56Z https://www.greatbritishchefs.com/recipes/chocolate-orange-waffles-recipe https://media-cdn2.greatbritishchefs.com/media/vdonp0uf/img85872.whqc_768x512q80.jpg Chocolate Orange Waffles Our indulgent chocolate orange waffle recipe is a delicious dessert. Top with clementine segments, whipped cream and a dusting of cinnamon, they're ready to go in under 30 minutes. 2026-03-05T10:53:04Z https://www.greatbritishchefs.com/recipes/belgian-waffles-recipe https://media-cdn2.greatbritishchefs.com/media/pdmlgiwe/img85863.whqc_768x512q80.jpg Belgian Waffles Try out our Belgian waffles recipe with whipped cream, maple syrup and berries. Perfect for breakfast, brunch or dessert! 2025-02-14T22:49:40Z https://www.greatbritishchefs.com/recipes/jamaican-rundown-recipe https://media-cdn2.greatbritishchefs.com/media/5e3e4mjy/img85920.whqc_768x512q80.jpg Jamaican Rundown With Cassava Dumplings This Rundown recipe shows just how easy it is to make one of Jamaica's most beloved dishes at home. Salted mackerel is rehydrated and cooked in a simple stew of vegetables in a fiery coconut sauce, with boiled cassava dumplings on the side. 2025-02-14T22:53:11Z https://www.greatbritishchefs.com/recipes/tobagan-curry-crab-recipe https://media-cdn2.greatbritishchefs.com/media/mpvfz2zw/img85921.whqc_768x512q80.jpg Tobagan Curry Crab The island of Tobago is full of the crystal clear waters and white sandy beaches you see on travel brochures everywhere. This curry crab recipe is what you'll often find along the coast, full of coconut and chilli heat. 2025-02-14T22:48:15Z https://www.greatbritishchefs.com/recipes/saltfish-accra-recipe https://media-cdn2.greatbritishchefs.com/media/catdigrb/img85915.whqc_768x512q80.jpg Saltfish Accra These pillowy salt cod fritters are popular throughout the Caribbean and are the perfect thing to snack on with a cold drink within arm's reach. Studded with garlic, chilli, pepper, parsley and onion, they're simple to make and a guaranteed crowdpleaser. 2025-02-14T22:53:46Z https://www.greatbritishchefs.com/recipes/haitian-griot-pikliz-recipe https://media-cdn2.greatbritishchefs.com/media/dgfoker5/img85918.whqc_768x512q80.jpg Haitian Griot With Pikliz Cubes of pork are gently simmered in a broth full of aromatics and citrus juices before being deep-fried in this iconic dish from Haiti. Served with pikliz – pickled shredded vegetables – on the side to cut through the richness of the meat, it's easy to see why it's become the island's national dish. 2025-02-14T22:55:39Z https://www.greatbritishchefs.com/recipes/khorasan-pancakes-recipe https://media-cdn2.greatbritishchefs.com/media/cbeferol/img85855.whqc_768x512q80.jpg Khorasan Pancakes with Maple and Hazelnuts Our khorasan pancake recipe is a great one to try this Pancake Day if you fancy something a little different. Serve with buttery toasted hazelnuts and plenty of maple syrup. 2025-02-14T22:52:59Z https://www.greatbritishchefs.com/recipes/rye-banana-pancakes-recipe https://media-cdn2.greatbritishchefs.com/media/z5sbjpzq/img85856.whqc_768x512q80.jpg Rye and Banana Pancakes Our rye and banana pancakes recipe combines the spongy light texture of banana bread with the savoury flavour of rye flour to make a delicious breakfast. 2025-02-14T22:53:58Z https://www.greatbritishchefs.com/recipes/spelt-sweetcorn-pancakes-recipe https://media-cdn2.greatbritishchefs.com/media/jnvjvtvb/img85857.whqc_768x512q80.jpg Spelt and Sweetcorn Pancakes Our spelt and sweetcorn pancakes recipe makes a vibrant and healthy brunch. Topped with zingy salsa and creamy avocado, why not add a poached egg too? 2025-02-14T22:54:19Z https://www.greatbritishchefs.com/recipes/curry-goat-rice-peas-recipe https://media-cdn2.greatbritishchefs.com/media/gdtfxyxq/img85914.whqc_768x512q80.jpg Curry Goat with Rice and Peas Arguably the Caribbean's most iconic dish, this goat curry recipe is simple to cook and bursting with fiery, spiced and creamy coconut flavour. Served with rice and peas (kidney beans) on the side, it's the perfect way to sink your teeth into Caribbean cuisine. 2025-02-14T22:48:52Z https://www.greatbritishchefs.com/recipes/rose-negroni-recipe https://media-cdn2.greatbritishchefs.com/media/3cejfotq/img85853.whqc_768x512q80.jpg Rosé Negroni This contemporary twist on the classic negroni amps up the sweetness with Aperol in place of Campari and a dash of strawberry liqueur. The perfect little tipple to mix up for your mum on Mother's Day. 2025-02-14T22:53:56Z https://www.greatbritishchefs.com/recipes/conch-ceviche-recipe https://media-cdn2.greatbritishchefs.com/media/lsplphod/img85912.whqc_768x512q80.jpg Bahamian Conch Ceviche The Caribbean is home to some fantastically fresh fish and seafood, and in the Bahamas giant conch are plentiful, often served ceviche-style with plenty of citrus. While conch can be hard to sauce in the UK, this recipe uses scallops and prawns in their place. 2025-02-14T22:56:06Z https://www.greatbritishchefs.com/recipes/bream-tomato-chard-recipe https://media-cdn2.greatbritishchefs.com/media/ufinocwg/img85684.whqc_768x512q80.jpg Whole Baked Bream with Tomato and Chard Bream is a delicious fish, especially when served whole. In this recipe from Luke Holder, they're baked atop a bed of rich tomato sauce studded with carrots, onions and celery. The perfect midweek dinner. 2025-02-14T22:20:16Z https://www.greatbritishchefs.com/recipes/chocolate-pear-millefeuille-recipe https://media-cdn2.greatbritishchefs.com/media/05klb2et/img85860.whqc_768x512q80.jpg Milk Chocolate and Pear Mille-Feuille A honeyed pear is served alongside a crisp milk chocolate mille-feuille in this stunning dessert from Graham Hornigold. With crunchy clusters of oat granola and caramelised shards of puff pastry, it's a dish that will satisfy even the sweetest of teeth – and looks pretty fantastic to boot! 2025-02-14T22:28:00Z https://www.greatbritishchefs.com/recipes/orange-almond-cake-citrus-recipe https://media-cdn2.greatbritishchefs.com/media/z24fdi3z/img85865.whqc_768x512q80.jpg Orange Almond Cake with Citrus Crème Fraiche This naturally gluten-free orange almond cake recipe is incredibly moist and full of bright citrus flavours. Simmering the oranges for a few hours removes any hint of bitterness, ensuring a delicious, sweet finish that’s accentuated by the honey-poached orange segments and candied zest. 2025-02-14T22:29:17Z https://www.greatbritishchefs.com/recipes/rose-raspberry-lychee-dessert-recipe https://media-cdn2.greatbritishchefs.com/media/3vehbelr/img85861.whqc_768x512q80.jpg Lychee and Raspberry Salad with Raspberry Elixir This little bowl of raspberries and lychees in a clear raspberry and rose elixir makes the perfect pre-dessert when hosting an all-guns-blazing dinner party. Make the elixir in advance and simply assemble before serving. 2025-02-14T22:39:38Z https://www.greatbritishchefs.com/recipes/black-forest-brulee-recipe https://media-cdn2.greatbritishchefs.com/media/1ryf44de/img85868.whqc_768x512q80.jpg Black Forest Brûlée This accomplished dessert contains seven different elements which each celebrate the iconic flavours of Black Forest Gateau: chocolate and cherries. The vast majority of the work can be done a day in advance, leaving just a few final jobs and assembly on the day itself. The result? Something very special indeed which will win you serious brownie points from your dinner guests! 2025-02-14T22:40:19Z https://www.greatbritishchefs.com/recipes/rhubarb-orange-custard-trifle-recipe https://media-cdn2.greatbritishchefs.com/media/2b2hmlct/img85866.whqc_768x512q80.jpg Rhubarb, Orange and Custard Trifle This distinctly British trifle recipe combines the sweet flavour of rhubarb with a zingy orange custard, burnt orange segments and a light vanilla genoise sponge. Topped with poached rhubarb, Chantilly cream, crunchy pistachios and rose petals, it’s a stunning way to finish a dinner party and provides a clever twist on the classic flavours of trifle. 2025-02-14T22:43:57Z https://www.greatbritishchefs.com/recipes/matcha-white-chocolate-lemon-choux-recipe https://media-cdn2.greatbritishchefs.com/media/qxzhxzf4/img85859.whqc_768x512q80.jpg Matcha, White Chocolate and Lemon Choux Bun This beautiful little choux bun is filled with a tangy lemon curd, topped with a white chocolate Chantilly cream and garnished with candied lemon peel, toasted hazelnuts and a sprinkling of matcha powder. While there are plenty of elements to prepare, the vast majority can be done in advance. 2025-02-14T22:45:13Z https://www.greatbritishchefs.com/recipes/peanut-butter-jelly-recipe https://media-cdn2.greatbritishchefs.com/media/w0ejlocx/img85864.whqc_768x512q80.jpg Peanut Butter, Jelly and Chocolate There are few combinations we love more than peanuts and chocolate, and in this playful dessert Graham Hornigold throws a blackcurrant and raspberry compote into the mix for extra measure. Simple to prepare but impressive on the plate, it's a surefire way to impress dinner guests. 2025-02-14T22:46:08Z https://www.greatbritishchefs.com/recipes/tahini-date-tangerine-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/podj2wb3/img85816.whqc_768x512q80.jpg Tahini, Date and Tangerine Ice Cream This ice cream recipe combines zingy tangerines, sweet dates and creamy, rich tahini, resulting in an understated yet spectacular little dessert. Rippled with a date and tangerine jam and then drizzled with fresh tahini and date syrup, it takes some of the finest flavours of the Middle East and channels them into a single scoop. 2025-02-14T22:54:23Z https://www.greatbritishchefs.com/recipes/confit-fennel-saffron-recipe https://media-cdn2.greatbritishchefs.com/media/txjhdldj/img85804.whqc_768x512q80.jpg Confit Fennel with Saffron and Harissa This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast. 2025-02-14T22:51:42Z https://www.greatbritishchefs.com/recipes/halloumi-black-seed-honey-recipe https://media-cdn2.greatbritishchefs.com/media/relb4lfh/img85808.whqc_768x512q80.jpg Halloumi with Black Seed Honey This halloumi recipe is one of the most delicious ways we've ever come across cooking the firm cheese. Pan-fried until crisp and then doused with a nigella, coriander, pepper and chilli-infused honey (plus a little lemon zest), it's a knockout dish that's ready in minutes. 2025-02-14T22:54:05Z https://www.greatbritishchefs.com/recipes/potato-latkes-toum-recipe https://media-cdn2.greatbritishchefs.com/media/oi4lzlly/img85813.whqc_768x512q80.jpg Confit Potato Latkes Is there a better way to prepare a potato than by slow-cooking wafer-thin slices of it in butter, then pressing and deep-frying the resulting blocks until crisp? We can't think of one! These delicious latkes need to be started a day in advance, but are well worth the effort. Served with a ferociously garlicky toum sauce from Lebanon on the side, this is quite possibly one of the best side dishes in existence. 2025-02-14T22:56:48Z https://www.greatbritishchefs.com/recipes/aubergines-date-syrup-zhoug-recipe https://media-cdn2.greatbritishchefs.com/media/jmlgnxsc/img85803.whqc_768x512q80.jpg Fried Aubergines with Date Syrup and Zhoug This deliciously simple aubergine recipe from the team at London restaurant Bubala combines fried aubergine slices with sweet date syrup and a fiery, verdant zhoug, a herby sauce from Yemen. Perfect as part of a Middle Eastern mezze platter. 2025-02-14T22:49:15Z https://www.greatbritishchefs.com/recipes/ful-medames-recipe https://media-cdn2.greatbritishchefs.com/media/borkxrro/img85805.whqc_768x512q80.jpg Ful Medames with Malawach Ful medames is an iconic bean stew popular across the Middle East, gently spiced with cumin, cinnamon, cayenne and paprika. Here, it's served with malawach, a crisp, layered Yemeni flatbread not too dissimilar to Indian parathas. 2025-02-14T22:49:32Z https://www.greatbritishchefs.com/recipes/mushrooms-on-toasted-brioche-recipe https://media-cdn2.greatbritishchefs.com/media/awgggbp1/img85667.whqc_768x512q80.jpg Creamy Dijon Mushrooms on Toasted Brioche Our mushrooms on toast recipe is taken to another level with the addition of sweet sherry, fiery Dijon mustard and fresh, vibrant tarragon leaves. 2025-02-14T22:50:18Z https://www.greatbritishchefs.com/recipes/apricot-mustard-glazed-ham-recipe https://media-cdn2.greatbritishchefs.com/media/b4xevtoz/img85676.whqc_768x512q80.jpg Apricot and Mustard-Glazed Ham Our apricot and mustard glazed ham recipe is delicious served with smashed roast potatoes as part of a Sunday roast. Leftovers can be used in sandwiches or for a ham, egg and chips dinner. 2025-02-14T22:54:26Z https://www.greatbritishchefs.com/recipes/chicken-with-mustard-recipe https://media-cdn2.greatbritishchefs.com/media/5swpedzy/img85681.whqc_768x512q80.jpg Poulet à la Moutarde – Chicken with Mustard Our poulet à la moutarde recipe is a comforting French dish consisting of chicken thighs cooked in a creamy mustard sauce and finished with fresh herbs. 2025-11-05T11:28:58Z https://www.greatbritishchefs.com/recipes/maitre-d-hotel-butter-recipee https://media-cdn2.greatbritishchefs.com/media/h1ediqj4/img85664.whqc_768x512q80.jpg Maître D'Hôtel Butter This classic French compound butter contains only a few ingredients, but the resulting combination of flavours does wonders for steaks, fish, potatoes and vegetables. Make a batch and keep it in the freezer, ready to be sliced and placed on top of your dinner whenever you fancy it. 2025-02-14T22:49:50Z https://www.greatbritishchefs.com/recipes/sulawesi-pork-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/qymlumrl/img85760.whqc_768x512q80.jpg Sulawesi Pork Ribs This Indonesian pork rib recipe sees racks slathered in a fiery marinade before being slow-roasted and finished on the barbecue (or in a smoking hot griddle pan). With a tart, sweet and hot dipping sauce on the side, it's a guaranteed crowdpleaser. 2025-02-14T22:47:58Z https://www.greatbritishchefs.com/recipes/mushroom-tongseng-recipe https://media-cdn2.greatbritishchefs.com/media/ncfbdy0e/img85759.whqc_768x512q80.jpg Mushroom Tongseng Tongseng is the name given to an Indonesian curry or stew usually made with mutton or goat. In this recipe, the meat is replaced with oyster mushrooms, making it naturally vegan and just as delicious. 2025-02-14T22:51:33Z https://www.greatbritishchefs.com/recipes/coconut-brittle-recipe https://media-cdn2.greatbritishchefs.com/media/3qveru0f/img85758.whqc_768x512q80.jpg Toasted Coconut Brittle Crunchy shards of caramelised coconut brittle are a doddle to make and perfect for either sprinkling over desserts or, more likely, snacking on as soon as they've cooled! 2025-02-14T22:55:25Z https://www.greatbritishchefs.com/recipes/salmon-puttanesca-recipe https://media-cdn2.greatbritishchefs.com/media/esyjqvep/img85666.whqc_768x512q80.jpg Salmon Puttanesca The flavours of puttanesca pasta sauce are paired with tender fillets of flaky salmon in this simple recipe, perfect for a midweek dinner for two. Serve with pasta, rice, lentils or bread for a delicious dish that's got a serious depth of Italian flavour. 2025-02-14T22:50:05Z https://www.greatbritishchefs.com/recipes/gluten-free-passion-fruit-meringue-tartlet-recipe https://media-cdn2.greatbritishchefs.com/media/jhspp254/img85633.whqc_768x512q80.jpg Gluten-Free Passion Fruit and Chocolate Tartlets This gluten-free passionfruit and chocolate tartlet recipe is topped with deliciously gooey Swiss meringue. 2025-02-14T22:50:31Z https://www.greatbritishchefs.com/recipes/gluten-free-tea-cakes-recipe https://media-cdn2.greatbritishchefs.com/media/baeexv54/img85619.whqc_768x512q80.jpg Gluten-Free Teacakes These gluten-free teacakes are so simple to make and packed with flavour. Dried fruits are steeped in fragrant Earl Grey tea and the springy buns are spiced with nutmeg and cardamom. The perfect accompaniment to a cup of tea! 2025-02-14T22:57:12Z https://www.greatbritishchefs.com/recipes/mackerel-gazpacho-basil-recipe https://media-cdn2.greatbritishchefs.com/media/rzsfqsdc/img85738.whqc_768x512q80.jpg Mackerel with Barbecued Gazpacho Consommé and Basil Raw slices of mackerel bathe in a combination of basil oil, tomato seeds and a smoky gazpacho in this beautiful recipe from Hélène Darroze. On the side is a little tuile filled with mackerel and tomato, to add some welcome crunch. 2025-02-14T22:31:25Z https://www.greatbritishchefs.com/recipes/foie-gras-melon-lime-recipe https://media-cdn2.greatbritishchefs.com/media/1s4n5x5p/img85709.whqc_768x512q80.jpg Foie Gras with Melon, Sansho and Lime This stunning dish might sound complicated at first, but there are actually only three elements to prepare – the crusted foie gras, the sansho-seasoned melon and the fermented sake sauce. The result is a strikingly minimalist plate that combines exacting French technique with Japanese flavours. 2025-02-14T22:31:34Z https://www.greatbritishchefs.com/recipes/grouse-beetroot-blueberry-mole-recipe https://media-cdn2.greatbritishchefs.com/media/fjwbid4y/img85741.whqc_768x512q80.jpg Grouse with Beetroot, Blueberries and Foie Gras This incredibly complex grouse recipe goes to show just how much work goes into each dish at Hélène Darroze's two-starred restaurant at The Connaught. Grouse breasts and legs are covered in a beetroot, cacao nib and tapioca crumble, served alongside roasted beetroot, beetroot purée, fermented blueberries, a foie gras parfait and rich grouse jus. 2025-02-14T22:42:37Z https://www.greatbritishchefs.com/recipes/lobster-carrot-tandoori-recipe https://media-cdn2.greatbritishchefs.com/media/4tun4dje/img85739.whqc_768x512q80.jpg Lobster with Carrot, Citrus and Tandoori Spices This lobster recipe pairs the luxurious shellfish with a citrus-infused carrot purée, verdant coriander oil and rich chicken jus. Gently warming the lobster meat in a tandoori-spiced butter adds a subtle warmth, resulting in an incredible dish that's well worth the effort. 2025-02-14T22:16:00Z https://www.greatbritishchefs.com/recipes/pesto-gratinated-aubergine-recipe https://media-cdn2.greatbritishchefs.com/media/jazaz4ju/img85686.whqc_768x512q80.jpg Pesto Gratinated Aubergine with Caponata This fresh, healthy vegan aubergine dish is a wonderful example of how simple ingredients form the core of all good Italian cooking. Slices of fried aubergine are covered in a combination of vegan pesto and breadcrumbs and baked until crisp, with a sweet and sour caponata served on the side. 2025-02-14T22:47:21Z https://www.greatbritishchefs.com/recipes/wild-rice-nasi-goreng-recipe https://media-cdn2.greatbritishchefs.com/media/o0gmakwh/img85659.whqc_768x512q80.jpg Wild Rice Nasi Goreng Joey O'Hare's wild rice nasi goreng recipe is topped with smoky charred cabbage, zingy smacked cucumber, tangy hot sauce and a crispy fried egg. 2025-02-14T22:57:41Z https://www.greatbritishchefs.com/recipes/broccoli-egg-blue-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/ri4hz32y/img85634.whqc_768x512q80.jpg Broccoli Stalk with Confit Egg and Blue Cheese This vegetarian recipe uses up every single part of broccoli, including the stalk (something which a lot of us end up throwing away). With the stalk taking centre stage, the florets are turned into a purée and finely chopped to cover a confit egg yolk. 2025-02-14T22:41:03Z https://www.greatbritishchefs.com/recipes/grouse-sweetcorn-recipe https://media-cdn2.greatbritishchefs.com/media/bgjl5udp/img85624.whqc_768x512q80.jpg Yorkshire Grouse with Sweetcorn and Greengages The noble grouse takes centre stage in this beautiful recipe, accompanied by a smoky charred corn salsa, blackened greengages, creamy corn purée and rich black pudding. A perfect representation of the British countryside during the autumn months. 2025-02-14T22:45:42Z https://www.greatbritishchefs.com/recipes/pigeon-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/ay0jts4y/img85623.whqc_768x512q80.jpg Pigeon with Beetroot, Berries and Buttermilk Perfectly pink wood pigeon breasts are paired with salt-baked baby beetroot, sweet fresh berries and a tangy buttermilk dressing in this British game starter from Ivan Tisdall-Downes. Brought together with a rich jus made from the pigeon carcasses and garnished with foraged chickweed, it's a colourful dish that's perfect for celebrating autumnal flavours. 2025-02-14T22:47:30Z https://www.greatbritishchefs.com/recipes/squirrel-celeriac-lasagne-recipe https://media-cdn2.greatbritishchefs.com/media/pzyg4dfa/img85620.whqc_768x512q80.jpg Grey Squirrel Ragù with Celeriac Lasagne Squirrel is an unusual choice for a meat ragù, but when braised for several hours until tender the meat has a wonderful taste – all the proof you need that we should be eating more of this invasive species! This recipe sees the squirrel ragù paired with thin sheets of celeriac and a crunchy breadcrumb topping, finished with grated cheese. 2025-02-14T22:35:12Z https://www.greatbritishchefs.com/recipes/confit-mushrooms-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/2t3mr4p0/img85627.whqc_768x512q80.jpg Confit Mushrooms with Egg and Salsa Verde This vegetarian mushroom recipe requires a bit of work, but the resulting dish is packed with earthy, forest-floor flavours and plenty of contrasting texture. A smooth mushroom ketchup is topped with a confit egg yolk and confit mushrooms, before being covered with wafer-thin sourdough crackers. 2025-02-14T22:18:07Z https://www.greatbritishchefs.com/recipes/woodruff-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/uxrleoxd/img85635.whqc_768x512q80.jpg Woodruff Panna Cotta with Raspberries and Basil This vibrant recipe makes use of a little-known plant called sweet woodruff, which can be found growing wild in the British countryside. Its mild, sweet and slightly grassy flavour is infused into a panna cotta, which is then topped with a raspberry purée, dots of basil oil, crunchy granola and fresh raspberries. 2025-02-14T22:32:30Z https://www.greatbritishchefs.com/recipes/deerstalkers-pie-recipe https://media-cdn2.greatbritishchefs.com/media/p5ufp040/img85615.whqc_768x512q80.jpg Deer Stalker Pie For such a small dish, this venison pie recipe packs a seriously flavourful punch. Slow-braised pulled venison, an onion purée and rich bone marrow breadcrumbs are layered inside a cheesy pastry case – the perfect way to kick off a dinner party. 2025-02-14T22:17:20Z https://www.greatbritishchefs.com/recipes/braised-spicy-aubergines-recipe https://media-cdn2.greatbritishchefs.com/media/btxgnns4/img85611.whqc_768x512q80.jpg Braised Spicy Aubergines Ken Hom's braised spicy aubergines recipe is packed with flavour and a warming heat due to the Sichuan peppercorns and Chiu Chow chilli oil. 2025-02-14T22:56:35Z https://www.greatbritishchefs.com/recipes/hakka-stuffed-tofu-recipe https://media-cdn2.greatbritishchefs.com/media/xe5h3cow/img85577.whqc_768x512q80.jpg Hakka Stuffed Tofu This delicious stuffed tofu recipe comes courtesy of the Hakka, a community in China responsible for a particularly fragrant, umami-heavy style of cuisine. Cubes of tofu are stuffed with minced pork and prawns, seasoned with soy sauce and steamed to perfection. 2025-02-14T22:51:04Z https://www.greatbritishchefs.com/recipes/black-pepper-oyster-sauce-venison-recipe https://media-cdn2.greatbritishchefs.com/media/pqfjddcl/img85569.whqc_768x512q80.jpg Black Pepper and Oyster Sauce Venison This super-speedy venison stir-fry recipe is brimming with umami-rich Chinese flavours. The simple sauce brings the meat, spring onions and chives together beautifully – perfect as part of a larger Chinese meal or with a bowl of steamed rice. 2025-02-14T22:55:51Z https://www.greatbritishchefs.com/recipes/dong-bo-ro-recipe https://media-cdn2.greatbritishchefs.com/media/ztpl0azc/img85590.whqc_768x512q80.jpg Dong Bo Ro – Dark Soy-Braised Pork Belly This Chinese braised pork belly recipe is a sure-fire hit, with the meat slow-cooked until wobbly and meltingly tender. The simple braising sauce reduces down into a beautiful dark syrup, packed with flavour thanks to the soy sauce. 2026-02-17T11:01:32Z https://www.greatbritishchefs.com/recipes/turmeric-rice-with-green-beans-recipe https://media-cdn2.greatbritishchefs.com/media/oyqjzohc/img85601.whqc_768x512q80.jpg Nasi Kuning (Indonesian Turmeric Rice) Shu Han Lee shares her nasi kuning recipe and serves it with a spicy green bean stir-fry. 2025-02-14T22:52:53Z https://www.greatbritishchefs.com/recipes/tofu-fried-rice-recipe https://media-cdn2.greatbritishchefs.com/media/oxogralp/img85541.whqc_768x512q80.jpg Vegan Tofu-Fried Rice This tofu-fried rice recipe is a vegan take on egg-fried rice, using silken tofu in place of egg, healthy wholegrain rice and fiery hot kimchi. 2025-02-14T22:54:05Z https://www.greatbritishchefs.com/recipes/aubergine-fish-claypot-recipe https://media-cdn2.greatbritishchefs.com/media/s3fjqpoq/img85581.whqc_768x512q80.jpg Aubergine, Green Chilli and Fish Claypot This knockout fish and aubergine dish from Jeremy Pang is packed with fiery flavour. Tender chunks of fish, soft aubergine and stir-fried chillies are brought together in a chilli bean and oyster sauce, lifted by black rice vinegar and Shaoxing wine. 2025-02-14T22:56:20Z https://www.greatbritishchefs.com/recipes/eight-treasures-fried-rice-recipe https://media-cdn2.greatbritishchefs.com/media/auscqqd4/img85603.whqc_768x512q80.jpg Eight-Treasure Fried Rice This very special fried rice is perfect for a celebratory occasion such as Chinese New Year. The grains are studded with a variety of luxury ingredients including Chinese sausage, dried shrimp, shiitake mushrooms and peas, with a little fermented chilli bean paste for heat. 2025-02-14T22:58:01Z https://www.greatbritishchefs.com/recipes/doi-murgi-recipe https://media-cdn2.greatbritishchefs.com/media/ev5b4352/img85514.whqc_768x512q80.jpg Doi Murgi (Bangladeshi Yoghurt Chicken Curry) This Bangladeshi yoghurt chicken curry recipe (doi murgi) is creamy and comforting with a warming heat from the chillies and a wonderful depth of flavour due to over ten spices being added. 2025-02-14T22:54:08Z https://www.greatbritishchefs.com/recipes/sheem-bhaji-recipe https://media-cdn2.greatbritishchefs.com/media/cf5flt5r/img85501.whqc_768x512q80.jpg Sheem Bhaji (Bangladeshi Mangetout Sauté) Dina's sheem bhaji recipe makes a great vegetarian side dish as part of a Bangladeshi feast. 2025-02-14T22:48:02Z https://www.greatbritishchefs.com/recipes/lamb-chop-bhuna-recipe https://media-cdn2.greatbritishchefs.com/media/lmvkeyi0/img85502.whqc_768x512q80.jpg Bangladeshi Lamb Chop Bhuna This Bangladeshi lamb chop bhuna recipe is a delicious warming curry packed with layers of flavour thanks to the long, slow cooking and combination of fifteen different herbs and spices. 2025-02-14T22:53:17Z https://www.greatbritishchefs.com/recipes/coconut-molasses-cake-recipe https://media-cdn2.greatbritishchefs.com/media/0rtjeean/img85503.whqc_768x512q80.jpg Coconut and Date Molasses Cake This delicious Bangladeshi-inspired coconut and date molasses cake recipe is topped with spiced cream cheese icing flavoured with cardamom and cinnamon. 2025-02-14T22:54:31Z https://www.greatbritishchefs.com/recipes/mug-dhal-bhuna-recipe https://media-cdn2.greatbritishchefs.com/media/dpiigoaq/img85513.whqc_768x512q80.jpg Bangladeshi Mug Dhal Bhuna This mug dhal bhuna recipe is vegetarian comfort food at its best. The simple Bangladeshi dish is flavoured with nutty toasted lentils, spices and a generous amount of chilli-spiced ghee stirred through at the end. 2025-02-14T22:56:50Z https://www.greatbritishchefs.com/recipes/bangladeshi-potato-and-egg-croquettes-recipe https://media-cdn2.greatbritishchefs.com/media/r3kc0qur/img85504.whqc_768x512q80.jpg Dimer Alur Chop (Bangladeshi potato croquettes) Dina Begum's dimer alur chop recipe is a spiced potato and egg croquette, a popular street food in Bangladesh. Serve with a squeeze of fresh lime juice and some chilli sauce. 2025-02-14T22:59:46Z https://www.greatbritishchefs.com/recipes/colcannon-recipe https://media-cdn2.greatbritishchefs.com/media/jcab4q3r/img85454.whqc_768x512q80.jpg Colcannon This colcannon recipe is a traditional Irish side dish of creamy mashed potatoes mixed with kale. 2025-02-14T22:52:29Z https://www.greatbritishchefs.com/recipes/fifteens-recipe https://media-cdn2.greatbritishchefs.com/media/szcpudti/img85458.whqc_768x512q80.jpg Fifteens Chloe King shares her fifteens recipe; a perfect sweet treat for cooking with kids. 2025-02-14T22:47:45Z https://www.greatbritishchefs.com/recipes/boxty-recipe https://media-cdn2.greatbritishchefs.com/media/t0emcrfs/img85459.whqc_768x512q80.jpg Boxty with Black Pudding and Egg Chloë King's boxty recipe is perfect for a delicious brunch. These Irish potato cakes contain both mashed and grated potato, giving it a nice fluffy pancake, still with a little texture. 2025-02-14T22:49:18Z https://www.greatbritishchefs.com/recipes/honey-ale-soda-bread-recipe https://media-cdn2.greatbritishchefs.com/media/kdsf04nb/img85456.whqc_768x512q80.jpg Honey Ale Soda Bread This honey ale soda bread recipe is quick, easy and tasty. Hand-churned butter is easier than you'd think too, and well worth the effort. 2025-02-14T22:50:07Z https://www.greatbritishchefs.com/recipes/smoked-bacon-joint-recipe https://media-cdn2.greatbritishchefs.com/media/5jknyzab/img85455.whqc_768x512q80.jpg Smoked Bacon Joint with Black Butter Glaze This Irish smoked bacon joint recipe is glazed in Irish black butter; a spiced, treacle-like apple sauce. 2025-02-14T22:54:20Z https://www.greatbritishchefs.com/recipes/barmbrack-recipe https://media-cdn2.greatbritishchefs.com/media/suuhzjjk/img85493.whqc_768x512q80.jpg Barmbrack This barmbrack recipe proves how easy it is to make the simple Irish sweetened bread, studded with dried fruit. Perfect with a cup of strong tea and slathered with butter and jam. 2025-02-14T22:55:01Z https://www.greatbritishchefs.com/recipes/winter-vegan-moussaka-recipe https://media-cdn2.greatbritishchefs.com/media/dnph14zy/img85305.whqc_768x512q80.jpg Winter Vegan Moussaka Rich, indulgent and extremely comforting, this vegan moussaka recipe replaces the meat with a flavourful lentil ragù. Topped with slices of fried aubergine and an almond-based bechamel, it's a great dish to prepare during the colder months. 2025-02-14T22:55:59Z https://www.greatbritishchefs.com/recipes/vegan-leek-mushroom-pie-recipe https://media-cdn2.greatbritishchefs.com/media/bnjinhu1/img85303.whqc_768x512q80.jpg Leek and Mushroom Vegan Pie Sweet leeks, earthy mushrooms and a silky vegan bechamel sauce hide underneath a crisp pastry lid in this simple vegan-friendly pie recipe. The nut and oat-based bechamel is lightly flavoured with curry powder and given an extra depth of flavour thanks to a little miso. 2025-02-14T22:56:08Z https://www.greatbritishchefs.com/recipes/cauliflower-egg-scramble-recipe https://media-cdn2.greatbritishchefs.com/media/p0jimtm2/img85438.whqc_768x512q80.jpg Burmese Cauliflower and Egg Scramble Mimi Aye's Burmese cauliflower and egg scramble is simple and delicious. Serve with rice as a vegetarian main course or as a side dish. 2025-02-14T22:56:06Z https://www.greatbritishchefs.com/recipes/gluten-free-blueberry-muffin-recipe https://media-cdn2.greatbritishchefs.com/media/zcmjh10n/img85424.whqc_768x512q80.jpg Gluten-free Blueberry Muffin These gluten-free blueberry muffins couldn't be simpler to make. Perfect for weekend snacking or filling lunchboxes during the week, they're a shining example of how gluten-free baking is just as good as regular. 2025-02-14T22:52:33Z https://www.greatbritishchefs.com/recipes/garlic-oil-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/gcwhq12z/img85439.whqc_768x512q80.jpg Garlic Oil Noodles (Si Chet Khao Swe) This Burmese garlic oil noodles recipe sees the noodles tossed with garlic-infused chicken fat and topped with aromatic poached chicken and crispy garlic and chicken fat. 2025-02-14T22:48:58Z https://www.greatbritishchefs.com/recipes/green-tomato-salad-recipe https://media-cdn2.greatbritishchefs.com/media/bjpa53c1/img85440.whqc_768x512q80.jpg Burmese Green Tomato Salad (Khayan Chin Thi Thoke) This Burmese green tomato salad recipe makes a delicious fresh side dish to Burmese curries or noodle dishes. 2025-02-14T23:00:01Z https://www.greatbritishchefs.com/recipes/burmese-mutton-puffs-recipe https://media-cdn2.greatbritishchefs.com/media/f4adhnf2/img85441.whqc_768x512q80.jpg Burmese Mutton Puffs This Burmese mutton puffs recipe makes a delicious snack or picnic treat. Golden puff pastry is filled with delicately spiced lamb mince. 2025-02-14T23:00:04Z https://www.greatbritishchefs.com/recipes/taiwanese-seafood-pancake-recipe https://media-cdn2.greatbritishchefs.com/media/foshjhsh/img85404.whqc_768x512q80.jpg Taiwanese-style Seafood Pancake Ready in minutes, this delicious seafood pancake recipe is a treat for the eyes as well as the taste buds. Squid, mussels and prawns are flash-fried before set in the batter, then garnished with spring onions and a sweet hot sauce. 2025-02-14T22:48:47Z https://www.greatbritishchefs.com/recipes/sichuan-style-noodle-salad-recipe https://media-cdn2.greatbritishchefs.com/media/yvpf0rcf/img85403.whqc_768x512q80.jpg Sichuan-Style Liang Mian This cold noodle salad is refreshing, light and absolutely bursting with flavour. The mix of Sichuan pepper, chilli, garlic and ginger mingles with the slippery noodles to create a fantastic dish full of excitement. 2025-02-14T22:53:36Z https://www.greatbritishchefs.com/recipes/braised-hong-sao-pork-recipe https://media-cdn2.greatbritishchefs.com/media/ghjnexxp/img85402.whqc_768x512q80.jpg Hong Sao Rou (Red-Braised Pork) This sweet, sticky pork belly dish is beloved throughout many parts of China. The rich, wobbly meat is coated in a spicy, fragrant and deep red sauce, perfect for serving alongside rice and greens. 2025-02-14T22:56:44Z