https://www.greatbritishchefs.com/recipes/keralan-chicken-pepper-fry-recipe https://media-cdn2.greatbritishchefs.com/media/gc4fxerp/gbcatulkochharnov202136.whqc_768x512q80.jpg Keralan Chicken Pepper Fry This deliciously simple chicken dish from the southern Indian state of Kerala showcases one of its finest exports – black pepper – alongside a host of other aromatics. 2025-02-14T23:01:00Z https://www.greatbritishchefs.com/recipes/lamp-rump-liquorice-recipe https://media-cdn2.greatbritishchefs.com/media/mkfg3axe/gbcgalmichenov202152.whqc_768x512q80.jpg Lamb Rump with Liquorice and Spinach An intriguing combination of flavours, the liquorice root in this simple dish imparts a subtle flavour throughout the lamb which takes it to another level. 2025-02-14T23:00:59Z https://www.greatbritishchefs.com/recipes/baingan-mirch-ka-salan-recipe https://media-cdn2.greatbritishchefs.com/media/xfvhbgzr/p119-baingan-mirch-ka-salan.whqc_768x512q80.jpg Baingan Mirch Ka Salan Baingan mirch ka salan is a dish from the Hyderabad region of India, consisting of fried baby aubergines and green chillies simmered in a spiced curry of coconut, peanuts and sesame seeds.  2025-02-14T23:00:59Z https://www.greatbritishchefs.com/recipes/aloo-paratha-recipe https://media-cdn2.greatbritishchefs.com/media/su4jzno4/p27-aloo-paratha.whqc_768x512q80.jpg Aloo Paratha This aloo paratha recipe is a delicious Indian bread filled with spiced potato and is great served on their own as a snack or as an accompaniment to other Indian dishes. 2025-02-14T23:00:58Z https://www.greatbritishchefs.com/recipes/brussels-sprout-poriyal-recipe https://media-cdn2.greatbritishchefs.com/media/bx5jnfzv/p129-brussels-sprout-poriyal.whqc_768x512q80.jpg Brussels Sprout Poriyal This simple sprout poriyal recipe is a great vegan dish, served with rice or as part of a bigger Indian feast. 2025-02-14T23:00:58Z https://www.greatbritishchefs.com/recipes/poached-pear-sichuan-cardamom-recipe https://media-cdn2.greatbritishchefs.com/media/snyg1tq3/gbcgalmichenov202126.whqc_768x512q80.jpg Poached Pears with Sichuan Pepper and Cardamom A wonderfully simple dessert which showcases the incredible floral flavour of Sichuan peppercorns, Daniel Galmiche's poached pears are the perfect end to a meal (especially with some madeleines on the side). 2025-02-14T23:00:57Z https://www.greatbritishchefs.com/recipes/rib-eye-sour-cream-chive-potato-recipe https://media-cdn2.greatbritishchefs.com/media/tjtnjojd/tom-booton-selects-28.whqc_768x512q80.jpg Rib-eye with Sour Cream and Chive Crispy Potato and Chive Mayonnaise This impressive rib-eye recipe combines the classic flavours of steak with onions and mushrooms in a variety of complex and interesting ways. 2025-02-14T23:00:58Z https://www.greatbritishchefs.com/recipes/sweetbreads-with-celeriac-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/lnbg4flt/tom-booton-selects-18.whqc_768x512q80.jpg Veal Sweetbreads with Celeriac 'Risotto' If you fancy something a little different, try out this veal sweetbread recipe. The sweetbreads are simply pan-fried and glazed and sit atop a risotto made from finely diced celeriac and plenty of tarragon. 2025-02-14T23:00:57Z https://www.greatbritishchefs.com/recipes/tofu-prawn-cocktail-recipe https://media-cdn2.greatbritishchefs.com/media/2gabl0ix/gbck-xmas-selects-0.whqc_768x512q80.jpg Tofu Prawn Cocktail Our tofu 'prawn' cocktail recipe is a vegan take on the classic retro starter. Crispy tofu is flavoured with smoked paprika and seaweed and dressed with a plant-based Marie Rose sauce. 2025-02-14T23:00:46Z https://www.greatbritishchefs.com/recipes/radicchio-with-goats-cheese-pear-recipe https://media-cdn2.greatbritishchefs.com/media/ezmoskug/tom-booton-selects-8.whqc_768x512q80.jpg Radicchio with Pear Chutney, Goat's Cheese and Walnuts This beautiful wintry starter combines the classic pairings of bitter radicchio leaves with fruity pear, crunchy, earthy walnuts and goat's cheese. 2025-02-14T23:00:57Z https://www.greatbritishchefs.com/recipes/salmon-and-beetroot-tartare https://media-cdn2.greatbritishchefs.com/media/k3hfhqmi/gbck-xmas-selects-1.whqc_768x512q80.jpg Salmon, Beetroot and Pear Tartare This easy salmon tartare recipe makes an excellent Christmas Day starter. Flavoured with beetroot, pear and orange zest, the dish can be made up in advance, meaning zero stress on the big day. 2025-02-14T23:00:45Z https://www.greatbritishchefs.com/recipes/horseradish-beef-carpaccio-recipe https://media-cdn2.greatbritishchefs.com/media/syilgbii/gbck-xmas-selects-3.whqc_768x512q80.jpg Horseradish Beef Carpaccio with Tarragon and Grapes This beautiful carpaccio recipe sees the beef marinated in horseradish sauce before being adorned with dots of mustard mayo, sweet roast grapes, crunchy croutons, tangy shallots and fresh tarragon.  2025-02-14T23:00:45Z https://www.greatbritishchefs.com/recipes/white-chocolate-stem-ginger-tartlet-recipe https://media-cdn2.greatbritishchefs.com/media/cxyh1ffv/tom-booton-selects-20.whqc_768x512q80.jpg White Chocolate and Stem Ginger Tartlets Try out this make-ahead white chocolate tartlets recipe flavoured with ginger at your next dinner party. 2025-02-14T23:00:57Z https://www.greatbritishchefs.com/recipes/kimchi-lamb-tartare-recipe https://media-cdn2.greatbritishchefs.com/media/5k2eoqta/black-bull-selects-1.whqc_768x512q80.jpg Kimchi Lamb Tartare This tasty lamb tartare recipe is spiked with fiery kimchi and served with a lamb oil emulsion, crunchy pickled daikon and a soy-cured egg yolk. 2025-02-14T23:00:51Z https://www.greatbritishchefs.com/recipes/chips-with-gravy-mayonnaise-recipe https://media-cdn2.greatbritishchefs.com/media/0xephzql/tom-booton-selects-6.whqc_768x512q80.jpg The Grill's Chips with Gravy Mayonnaise Try out the best, crispiest chip recipe in the world from Tom Booton, chef at The Grill at The Dorchester. 2025-02-14T23:00:56Z https://www.greatbritishchefs.com/recipes/korean-style-barbecue-pork-belly-recipe https://media-cdn2.greatbritishchefs.com/media/hi1ksl02/black-bull-selects-6.whqc_768x512q80.jpg Korean-Style Pork Belly This slow-braised pork belly starter is served with a Korean-style barbecue sauce, pickled and charred cucumber and sweetcorn. 2025-02-14T23:00:50Z https://www.greatbritishchefs.com/recipes/crab-bilberries-and-almond-milk-recipe https://media-cdn2.greatbritishchefs.com/media/wgjfuxn1/thesea-selects-7.whqc_768x512q80.jpg Crab with Bilberries and Almond Milk This delicious snack of fresh crab with almond milk and bilberries makes an interesting yet simple canapé. 2025-02-14T23:00:56Z https://www.greatbritishchefs.com/recipes/horse-mackerel-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/hx0lweqf/thesea-selects-5.whqc_768x512q80.jpg Horse Mackerel Rolls with Hazelnut Miso These delicious rolls have a bit of everything; fresh mackerel, umami-packed miso bolstered with hazelnuts, peppery watercress and a sharp squeeze of lemon. 2025-02-14T23:00:56Z https://www.greatbritishchefs.com/recipes/venison-ox-tongue-tayberry-recipe https://media-cdn2.greatbritishchefs.com/media/noghxutw/black-bull-selects-15.whqc_768x512q80.jpg Venison with Ox Tongue and Pickled Tayberries Seared venison loin is served with a rich red wine and ox tongue sauce and pickled tayberries in this autumnal game recipe. 2025-02-14T23:00:50Z https://www.greatbritishchefs.com/recipes/razor-clams-with-duxelles-recipe https://media-cdn2.greatbritishchefs.com/media/422dnojr/thesea-selects-1.whqc_768x512q80.jpg Razor Clams with Mushroom Duxelles This simple razor clam recipe showcases their sweet and slightly salty delicate flavour at their best. They are paired with a wild mushroom duxelles and finished with pretty edible flowers. 2025-02-14T23:00:56Z https://www.greatbritishchefs.com/recipes/pork-loin-with-brawn-and-xo-recipe https://media-cdn2.greatbritishchefs.com/media/uxhdmvgp/black-bull-selects-12.whqc_768x512q80.jpg Pork Loin with Brawn and XO Sauce Pork loin is served with deep-fried crispy brawn, lotus root and a homemade XO sauce in this delicious recipe of Asian-meets-German flavours. 2025-02-14T23:00:47Z https://www.greatbritishchefs.com/recipes/sakura-ice-cream-anko-monaka-recipe https://media-cdn2.greatbritishchefs.com/media/ricpcoxw/black-bull-selects-21.whqc_768x512q80.jpg Sakura Ice Cream with Monaka Try out this Japanese dessert recipe of sakura (cherry blossom) ice cream with monaka – mochi wafers filled with anko (red bean paste). 2025-02-14T23:00:47Z https://www.greatbritishchefs.com/recipes/mackerel-with-pine-nut-sake-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/13jbccan/thesea-selects-6.whqc_768x512q80.jpg Lightly Pickled Mackerel with Pine Nut and Sake Sauce This lightly pickled mackerel recipe is served with a pine nut and sake sauce, salad leaves and a tart finger lime powder. 2025-02-14T23:00:55Z https://www.greatbritishchefs.com/recipes/lobster-whey-pine-recipe https://media-cdn2.greatbritishchefs.com/media/vyjjcee5/thesea-selects-8.whqc_768x512q80.jpg Lobster with Pine, Whey and Wild Mushrooms Lobster is served with a pine-infused whey sauce and wild mushrooms in this impressive seafood starter. 2025-02-14T23:00:55Z https://www.greatbritishchefs.com/recipes/cured-cod-with-pickled-potato-recipe https://media-cdn2.greatbritishchefs.com/media/zjwlfhjz/thesea-selects-0.whqc_768x512q80.jpg Cured Cod with Pickled Potato Noodles This interesting cured cod recipe is topped with pickled potato noodles and a verdant coriander oil. 2025-02-14T23:00:55Z https://www.greatbritishchefs.com/recipes/beer-yorkshire-puddings-recipe https://media-cdn2.greatbritishchefs.com/media/cskjwuis/sharps_260418_gh072.whqc_768x512q80.jpg Beer Yorkshire Puddings A proper Yorkshire pudding is a thing of true beauty, and this recipe ensures perfectly risen puds every time. The addition of the beer in the batter adds a sweet maltiness to the final flavour. 2025-02-14T23:00:55Z https://www.greatbritishchefs.com/recipes/sausages-candied-bacon-recipe https://media-cdn2.greatbritishchefs.com/media/yoxhfasz/sharps_170518_gh0011.whqc_768x512q80.jpg Sausages in Candied Bacon with Mulled Cranberry Ketchup An amped-up version of the beloved pigs in blankets, these sausages are wrapped in candied peppery bacon before being baked until crisp. 2025-02-14T23:00:55Z https://www.greatbritishchefs.com/recipes/chilli-garlic-nuts-recipe https://media-cdn2.greatbritishchefs.com/media/ptmhzifr/sharps_160518_gh045.whqc_768x512q80.jpg Chilli and Garlic Nuts A quick snack that takes peanuts and cashew and elevates them into something seriously tasty with just a handful of ingredients. Perfect for parties. 2025-02-14T23:00:54Z https://www.greatbritishchefs.com/recipes/doom-bar-collins-recipe https://media-cdn2.greatbritishchefs.com/media/mp2jnkjt/doom-bar-collins.whqc_768x512q80.jpg Doom Bar Collins A quick, tasty twist on a classic perfect for making in larger batches for parties. 2025-02-14T23:00:54Z https://www.greatbritishchefs.com/recipes/beetroot-and-blackcurrants-recipe https://media-cdn2.greatbritishchefs.com/media/rytft3po/robin-wylde-selects-22.whqc_768x512q80.jpg Beetroot and Blackcurrant This simple beetroot starter recipe is seasoned with flavours of blackcurrant. 2025-02-14T23:00:54Z https://www.greatbritishchefs.com/recipes/doom-bar-daquiri-recipe https://media-cdn2.greatbritishchefs.com/media/o1bbcmoz/doom-bar-daiquiri-2.whqc_768x512q80.jpg Doom Bar Daquiri This quick and simple twist on the classic drink shines a new light on the Cornish ale. 2025-02-14T23:00:54Z https://www.greatbritishchefs.com/recipes/kohlrabi-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/qsbe3olq/robin-wylde-selects-27.whqc_768x512q80.jpg Kohlrabi Sorbet This unusual sorbet recipe blends the subtle pepper flavour of kohlrabi and tart lemon into a sweet and sharp sorbet. 2025-02-14T23:00:53Z https://www.greatbritishchefs.com/recipes/tomato-water-with-sea-bass-recipe https://media-cdn2.greatbritishchefs.com/media/45hmrmjz/robin-wylde-selects-31.whqc_768x512q80.jpg Tomato Water with Sea Bass and Elderflower Diced sea bass dressed with elderflower vinegar and served with a refreshing tomato water broth in this stunning summer starter recipe. The dish is simply garnished with cucumber and oregano leaves. 2025-02-14T23:00:53Z https://www.greatbritishchefs.com/recipes/venison-with-truffle-gnocchi-recipe https://media-cdn2.greatbritishchefs.com/media/3lkatlhp/princess-shoreditch-dishes-0.whqc_768x512q80.jpg Venison with Truffle Gnocchi and Red Cabbage This challenging venison recipe will put your skills to the test. Accompanied by a truffle gnocchi and a delicate cabbage and apple roll topped with black garlic and créme fraîche, this autumnal dish is a real showstopper. 2025-02-14T23:00:52Z https://www.greatbritishchefs.com/recipes/gin-sorbet-with-blackberries-recipe https://media-cdn2.greatbritishchefs.com/media/jwlmrcfq/princess-shoreditch-dishes-8.whqc_768x512q80.jpg Gin Sorbet with Pickled Blackberries and Poached Pear Gin sorbet is served with pickled and fresh blackberries, sweet poached pear and an opaline juniper tuile in this cocktail-inspired dessert recipe. 2025-02-14T23:00:52Z https://www.greatbritishchefs.com/recipes/slow-cooked-egg-with-girolles-recipe https://media-cdn2.greatbritishchefs.com/media/z3ahbfiq/princess-shoreditch-dishes-3.whqc_768x512q80.jpg Slow-Cooked Hen's Egg with Girolles and Goat's curd Slow-cooked hen's eggs are served with mushroom purée, girolles, black garlic and goat's curd in this egg starter recipe. 2025-02-14T23:00:52Z https://www.greatbritishchefs.com/recipes/fig-leaf-mousse-with-earl-grey-recipe https://media-cdn2.greatbritishchefs.com/media/d43avc11/princess-shoreditch-dishes-4.whqc_768x512q80.jpg Fig Leaf Mousse with Honey and Earl Grey Tea This challenging yet seriously impressive dessert combines the flavours of fig, earl grey tea and honey. 2025-02-14T23:00:52Z https://www.greatbritishchefs.com/recipes/heritage-beetroot-with-horseradish-recipe https://media-cdn2.greatbritishchefs.com/media/2umnt1hw/princess-shoreditch-dishes-2.whqc_768x512q80.jpg Heritage Beetroot Ice Cream with Horseradish and Sourdough Crumb Try out an unusual beetroot ice cream recipe in this pretty beetroot and horseradish starter. 2025-02-14T23:00:51Z https://www.greatbritishchefs.com/recipes/summer-flowers-recipe https://media-cdn2.greatbritishchefs.com/media/epwdouk4/robin-wylde-selects-29.whqc_768x512q80.jpg Summer Flowers Dessert This pretty dessert recipe celebrates the flowers of Summer with a rose ice cream, lavender sorbet and chamomile panna cotta. 2025-02-14T23:00:53Z https://www.greatbritishchefs.com/recipes/ox-cheek-and-stout-pie-recipe https://media-cdn2.greatbritishchefs.com/media/f2und1qv/beronia-hfreestone-selects-2.whqc_768x512q80.jpg Ox Cheek and Stout Pie This comforting ox cheek and stout pie recipe comes with glazed baby carrots and delicious crispy crushed new potatoes. 2025-02-14T23:00:51Z https://www.greatbritishchefs.com/recipes/mackerel-caesar-recipe https://media-cdn2.greatbritishchefs.com/media/kfof30dr/robin-wylde-selects-19.whqc_768x512q80.jpg Mackerel Caesar with Smoked Carrots Diced fresh mackerel is dressed with caesar dressing and topped with smoky barbecued carrots in this alternative caesar salad recipe. 2025-02-14T23:00:53Z https://www.greatbritishchefs.com/recipes/nduja-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/2phovuwi/gbccrispinoctober202169.whqc_768x512q80.jpg 'Nduja Mussels with Gremolata Mussels are cooked with fiery 'nduja then finished with a fresh gremolata of parsley and lemon in this speedy seafood recipe, perfect for a midweek meal. 2025-02-14T23:00:46Z https://www.greatbritishchefs.com/recipes/squash-cavolo-nero-lasagne-recipe https://media-cdn2.greatbritishchefs.com/media/griabe3k/gbccrispinoctober202119.whqc_768x512q80.jpg Squash, Cavolo Nero and Stichelton Lasagne Try out this delicious vegetarian lasagne recipe of squash, black cabbage and Stichelton blue cheese when you need warming up on a winter evening. 2025-02-14T23:00:43Z https://www.greatbritishchefs.com/recipes/lamb-neck-with-butter-beans-recipe https://media-cdn2.greatbritishchefs.com/media/mo0perkg/beronia-hfreestone-selects-6.whqc_768x512q80.jpg Lamb Neck with Braised Butter Beans and Green Sauce This easy lamb neck recipe is served with quick braised butter beans and a herbaceous green sauce. 2025-02-14T23:00:51Z https://www.greatbritishchefs.com/recipes/chocolate-praline-paris-brest-recipe https://media-cdn2.greatbritishchefs.com/media/ozed0xlc/le-pont-selects-13.whqc_768x512q80.jpg Chocolate Praline Paris-Brest Tony Fleming combines chocolate and hazelnut praline in this classic French dessert recipe for the wonderful Paris-Brest. 2025-02-14T23:00:48Z https://www.greatbritishchefs.com/recipes/cured-salmon-with-cucumber-and-apple-recipe https://media-cdn2.greatbritishchefs.com/media/gcybohlj/le-pont-selects-6.whqc_768x512q80.jpg Cured Salmon with Pickled Cucumber and Apple Gel A whole side of salmon is lightly cured and served with pickled cucumber, apple gel and a horseradish cream in this picturesque cured fish starter recipe. 2025-02-14T23:00:48Z https://www.greatbritishchefs.com/recipes/suckling-pig-with-smoked-eel-recipe https://media-cdn2.greatbritishchefs.com/media/xccfizrb/le-pont-selects-2.whqc_768x512q80.jpg Suckling Pig with Smoked Eel and Beetroot This slow-cooked suckling pig recipe is served with a sharp and fresh salad of chicory and pickled shallots, smoked eel and a red wine and apple purée. 2025-02-14T23:00:49Z https://www.greatbritishchefs.com/recipes/duck-sarladaise-blackcurrant-recipe https://media-cdn2.greatbritishchefs.com/media/b11if4jr/le-pont-selects-19.whqc_768x512q80.jpg Roast Duck with Sarladaises Potatoes Perfectly cooked duck breast is served with a rich and fruity blackcurrant sauce and potatoes sarladaises – a French dish of potatoes cooked in duck fat. 2025-02-14T23:00:49Z https://www.greatbritishchefs.com/recipes/devilled-mackerel-with-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/qmzlgbsx/gbccrispinoctober202112.whqc_768x512q80.jpg Devilled Mackerel with Beetroot Relish Mackerel is coated with a spice mix of curry powder, smoked paprika and cayenne pepper and served with a sweet and earthy beetroot relish in this simple, tasty devilled mackerel recipe. 2025-02-14T23:00:46Z https://www.greatbritishchefs.com/recipes/courgettes-with-borlotti-beans-recipe https://media-cdn2.greatbritishchefs.com/media/ndcovelo/gbccrispinoctober202188.whqc_768x512q80.jpg Courgettes with Borlotti Beans Oregano-marinated courgettes are pan-fried and served with a slow-cooked borlotti bean, garlic and cherry tomato sauce is this deliciously beany vegan recipe. 2025-02-14T23:00:46Z https://www.greatbritishchefs.com/recipes/roast-chicken-trompette-de-la-mort-recipe https://media-cdn2.greatbritishchefs.com/media/mlylw0ub/le-pont-selects-20.whqc_768x512q80.jpg Roast Chicken with Trompette de la Mort and Mushroom Ketchup Tony Fleming's roast chicken recipe is served with trompette de la mort (black trompettes), butternut squash, mushroom ketchup and crispy sage. 2025-02-14T23:00:49Z https://www.greatbritishchefs.com/recipes/braised-ox-cheek-with-carrot-recipe https://media-cdn2.greatbritishchefs.com/media/yoomib1e/gbccrispinoctober202107.whqc_768x512q80.jpg Braised Ox Cheek with Spiced Carrots This simple and comforting braised ox cheek recipe is the perfect winter warmer. The ox cheeks are slowly braised down in red wine and stock with plenty of garlic, then served with cumin spiced crushed carrots and fiery fresh horseradish. 2025-02-14T23:00:44Z https://www.greatbritishchefs.com/recipes/foie-gras-ballotine-with-ceps-recipe https://media-cdn2.greatbritishchefs.com/media/awcdhfuo/le-pont-selects-8.whqc_768x512q80.jpg Foie Gras Ballotine with Ceps, Plum and Brioche Tony Fleming's foie gras ballotine recipe is served with a rich plum sauce and sweet brioche, the perfect accompaniments to luxurious foie gras and earthy ceps. 2025-02-14T23:00:48Z https://www.greatbritishchefs.com/recipes/spiced-panna-cotta-mulled-pears-recipe https://media-cdn2.greatbritishchefs.com/media/yrrocw23/gbccrispinoctober202103.whqc_768x512q80.jpg Spiced Panna Cotta with Mulled Pears A Christmassy set cream spiced with cinnamon and cloves is served with festive poached pears in this fantastic spiced panna cotta recipe. 2025-02-14T23:00:43Z https://www.greatbritishchefs.com/recipes/stollen-bites-recipe https://media-cdn2.greatbritishchefs.com/media/0bmjm3ih/stollen.whqc_768x512q80.jpg Stollen Bites Stollen is one of our favourite indulgences at Christmas, but a whole loaf can be a bit much unless there's a crowd. These little bite-sized versions are a great alternative. 2025-02-14T23:00:50Z https://www.greatbritishchefs.com/recipes/linzer-biscuits-recipe https://media-cdn2.greatbritishchefs.com/media/pefbkxap/linzer.whqc_768x512q80.jpg Linzer Biscuits Simple yet incredibly moreish, these festive biscuits contain a jammy centre and keep for weeks. 2025-02-14T23:00:50Z https://www.greatbritishchefs.com/recipes/christmas-gugelhupf-recipe https://media-cdn2.greatbritishchefs.com/media/gw1kaxck/gugelhupf.whqc_768x512q80.jpg Christmas Gugelhupf This festive German fruitcake is bursting with warming citrus flavours and boasts a deliciously enriched dough – perfect for the season. Easy to make and great to have on standby for impromptu snacking. 2025-02-14T23:00:49Z https://www.greatbritishchefs.com/recipes/garlic-thyme-baked-camembert-recipe https://media-cdn2.greatbritishchefs.com/media/juufyjh4/gbck-camembert-selects-2.whqc_768x512q80.jpg Baked Camembert with Chilli Honey Our garlic and thyme baked camembert recipe is elevated with a fiery chilli honey and served with homemade crispy breadsticks. 2025-02-14T23:00:45Z https://www.greatbritishchefs.com/recipes/baked-camembert-with-cranberry-bacon-jam-recipe https://media-cdn2.greatbritishchefs.com/media/ocvb14hl/gbck-camembert-selects-3.whqc_768x512q80.jpg Baked Camembert with Cranberry and Bacon Jam Oozing, melted cheese is served with a sweet and savoury cranberry and bacon jam and tart apple wedges for dipping in this festive baked camembert recipe. 2025-02-14T23:00:45Z https://www.greatbritishchefs.com/recipes/baked-camembert-with-grapes-recipe https://media-cdn2.greatbritishchefs.com/media/gaoptq24/gbck-camembert-selects-4.whqc_768x512q80.jpg Baked Camembert with Roasted Red Grapes Gooey camembert is pierced with rosemary sprigs, topped with roasted red grapes and toasted walnuts and served with easy pink peppercorn crackers for dipping in this wonderfully simple recipe. 2025-02-14T23:00:44Z https://www.greatbritishchefs.com/recipes/mulled-braised-red-cabbage-recipe https://media-cdn2.greatbritishchefs.com/media/nszfrz4o/gbck-xmas-selects-5.whqc_768x512q80.jpg Mulled Wine-Braised Red Cabbage Red cabbage wedges are braised in mulled wine in this easy festive side dish recipe. 2025-02-14T23:00:48Z https://www.greatbritishchefs.com/recipes/loaded-hasselbacks-recipe https://media-cdn2.greatbritishchefs.com/media/wktb2ejk/gbc_christmas_pt1_nov24-17.whqc_768x512q80.jpg Festive Loaded Hasselback Potatoes Our loaded hasselbacks recipe is topped with streaky bacon, melted cheese, crispy onions and a simple cranberry ketchup. Serve up as a side or snacking dish. 2025-02-14T23:00:47Z https://www.greatbritishchefs.com/recipes/honey-roast-carrots-recipe https://media-cdn2.greatbritishchefs.com/media/efjppur0/gbck-xmas-selects-6.whqc_768x512q80.jpg Honey-Roast Carrots with Orange and Pistachios Try out our honey roast carrots with orange and pistachios recipe for your next Sunday lunch. 2025-02-14T23:00:47Z https://www.greatbritishchefs.com/recipes/steamed-cod-with-butternut-squash-recipe https://media-cdn2.greatbritishchefs.com/media/ez2fjxgh/gbcstuartcollinsoctober202170.whqc_768x512q80.jpg Steamed Cod with Butternut Squash This simple yet sophisticated steamed cod recipe is served with a smooth butternut squash purée, pickled butternut and a pumpkin seed cracker. 2025-02-14T23:00:46Z https://www.greatbritishchefs.com/recipes/bavette-with-nduja-sprouts-recipe https://media-cdn2.greatbritishchefs.com/media/rg2dd41i/201130-tom-cenci-dish-1-a.whqc_768x512q80.jpg Grass-Fed Irish Bavette Steak with 'Nduja Sprouts Seared grass fed Irish bavette steak is served on a bed of fiery 'nduja spiced sprouts and simply finished with a sprinkle of fresh oregano leaves in this delicious steak recipe. 2025-02-14T23:00:38Z https://www.greatbritishchefs.com/recipes/cherry-tomato-pecorino-ricotto https://media-cdn2.greatbritishchefs.com/media/sf4jnlco/piccolo-beardmore-selects-0.whqc_768x512q80.jpg Confit Piccolo Cherry Tomato and Pecorino Risotto This tomato and pecorino risotto recipe is comfort food at its best. The creamy, warming risotto is topped with slow-cooked garlic and thyme-infused confit Piccolo cherry tomatoes. 2025-02-14T23:00:44Z https://www.greatbritishchefs.com/recipes/whole-baked-brill-cherry-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/voii4qcp/piccolo-beardmore-selects-4.whqc_768x512q80.jpg Whole Baked Brill with Fennel and Piccolo Cherry Tomatoes Brill is baked whole with caramelised fennel wedges, lemon and sweet Piccolo cherry tomatoes in this impressive fish recipe. 2025-02-14T23:00:44Z https://www.greatbritishchefs.com/recipes/spiced-plum-frangipane-tart-recipe https://media-cdn2.greatbritishchefs.com/media/mtjnfujv/bart-selects-0.whqc_768x512q80.jpg Winter Spiced Plum Frangipane Tart This delicious plum frangipane recipe is flavoured with winter spices and orange zest and served with a sweet and tart clementine créme fraîche. 2025-02-14T23:00:36Z https://www.greatbritishchefs.com/recipes/soy-braised-pork-terrine-recipe https://media-cdn2.greatbritishchefs.com/media/i52day3k/gbc_kcc_plates-1.whqc_768x512q80.jpg Soy Braised Pork Terrine This delicious soy-braised pork terrine recipe is accompanied by a Korean dipping sauce (ssamjang) and sweet and sharp pickled mooli. 2025-02-14T23:00:43Z https://www.greatbritishchefs.com/recipes/korean-stuffed-squid-recipe https://media-cdn2.greatbritishchefs.com/media/jf3faabk/gbc_kcc_plates-18.whqc_768x512q80.jpg Korean Stuffed Squid Joo Won's Korean stuffed squid recipe is filled with pork mince, shiitake mushrooms and glass noodles and served with two flavourful dipping sauces. 2025-02-14T23:00:39Z https://www.greatbritishchefs.com/recipes/korean-beef-dumpling-soup-recipe https://media-cdn2.greatbritishchefs.com/media/mpen5w1k/gbc_kcc_plates-11.whqc_768x512q80.jpg Korean Beef Dumpling Broth Mandu-guk is a comforting Korean dumpling soup ('mandu' is the Korean word for dumpling). This recipe from Joo Won offers a twist on the classic dish, creating an intensely beefy broth using oxtail and short rib. 2025-02-14T23:00:43Z https://www.greatbritishchefs.com/recipes/seafood-kalguksu-recipe https://media-cdn2.greatbritishchefs.com/media/lurfnpxb/gbc_kcc_plates-16.whqc_768x512q80.jpg Seafood Kalguksu Enjoy a tasty seafood broth and your very own hand-cut noodles with Joo Won's seafood kalguksu recipe. 2025-02-14T23:00:39Z https://www.greatbritishchefs.com/recipes/kombu-cured-sea-bass-recipe https://media-cdn2.greatbritishchefs.com/media/xyfc2wop/gbc_kcc_plates-21.whqc_768x512q80.jpg Kombu-Cured Sea Bass Joo Won's kombu-cured sea bass recipe is served with a trio of punchy sauces and makes a beautiful Korean-inspired starter with minimal effort. 2025-02-14T23:00:42Z https://www.greatbritishchefs.com/recipes/kimchi-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/q4bktk4o/gbc_kcc_plates-5.whqc_768x512q80.jpg Kimchi Risotto This delicious kimchi risotto recipe is a genius Korean-Italian fusion dish. Topped with a poached egg and crispy seaweed, this makes an excellent, comforting bowlful. 2025-02-14T23:00:42Z https://www.greatbritishchefs.com/recipes/irish-beef-bourguignon-recipe https://media-cdn2.greatbritishchefs.com/media/u5dbghsl/200909-irish-beef-tom-cenci-dish-2-a.whqc_768x512q80.jpg Irish Beef Bourguignon This slow-cooked grass fed Irish beef bourguignon recipe is simple to make and perfect for a cold winter's night. 2025-02-14T23:00:38Z https://www.greatbritishchefs.com/recipes/pigeon-junglee-maas-recipe https://media-cdn2.greatbritishchefs.com/media/p5gf3d0a/pali-hill0030-selects.whqc_768x512q80fpt457fpl677.jpg Pigeon Junglee Maas Pigeon is lightly marinated with salt and lemon before being chargrilled and covered in an aromatic, spiced Rajasthani gravy in this stunning Indian pigeon junglee maas recipe. 2025-02-14T23:00:41Z https://www.greatbritishchefs.com/recipes/lamb-cutlets-with-mint-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/ngnnx0kg/pali-hill0025-selects.whqc_768x512q80.jpg Spiced Lamb Cutlets with Mint Chutney Try out this spiced lamb cutlets recipe at your next barbecue. The lamb is first marinated in a marinade of six spices before being chargrilled and served with mint chutney. 2025-02-14T23:00:41Z https://www.greatbritishchefs.com/recipes/green-chilli-pickle-recipe https://media-cdn2.greatbritishchefs.com/media/0bblta30/pali-hill0068-selects.whqc_768x512q80.jpg Mirch Ka Achar – Green Chilli Pickle Try out mirch ka achar, a delicious green chilli pickle recipe from India. It takes a month to pickle, so be sure to make a big batch and it will keep for months. 2025-02-14T23:00:41Z https://www.greatbritishchefs.com/recipes/masala-dosa-recipe https://media-cdn2.greatbritishchefs.com/media/cqfbszpf/pali-hill0064-selects.whqc_768x512q80.jpg Masala Dosa This traditional masala dosa recipe is from South India and usually served for breakfast with an array of chutneys and pickles. 2025-02-14T23:00:40Z https://www.greatbritishchefs.com/recipes/banana-leaf-steamed-coconut-sea-bass-recipe https://media-cdn2.greatbritishchefs.com/media/5z3c4zg1/pali-hill0046-selects.whqc_768x512q80.jpg Banana Leaf Steamed Coconut Sea Bass This banana leaf-steamed sea bass recipe sees the fish gently cooked with an aromatic paste of fresh coconut and spices. It is served with a handful of crispy and delicious shoestring fries and plenty of fresh coriander. 2025-02-14T23:00:42Z https://www.greatbritishchefs.com/recipes/chettinad-style-veal-shin-recipe https://media-cdn2.greatbritishchefs.com/media/jgcdzhdx/pali-hill0055-selects.whqc_768x512q80.jpg Chettinad-Style Veal Shin Veal shin is slow-cooked in a sauce packed with spices, silky onions, fresh coconut and ripe tomatoes in this Chettinad-style veal recipe. 2025-02-14T23:00:40Z https://www.greatbritishchefs.com/recipes/carrot-halwa-recipe https://media-cdn2.greatbritishchefs.com/media/c4tgjmgn/pali-hill0070-selects.whqc_768x512q80.jpg Carrot Halwa Try out this carrot halwa recipe for a quick and easy Indian dessert. Best served with vanilla ice cream and some chopped pistachios for texture. 2025-02-14T23:00:40Z https://www.greatbritishchefs.com/recipes/alphonso-mango-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/yt5dwc4e/pali-hill0013-selects.whqc_768x512q80.jpg Alphonso Mango Cheesecake This easy no-bake cheesecake recipe celebrates the spectacular mango – in particular, the Alphonso mango. 2025-02-14T23:00:40Z https://www.greatbritishchefs.com/recipes/roast-aubergine-hemp-seed-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/f5il3sac/pali-hill0037-selects.whqc_768x512q80.jpg Roast Aubergine with Hemp Seed Chutney Spiced aubergine slices are roasted until tender then topped with a smoky smashed aubergine and yoghurt mixture. Finished with a hemp seed chutney, plenty of fresh mint and pomegranate seeds, this is a perfect vegetarian aubergine recipe. 2025-02-14T23:00:42Z https://www.greatbritishchefs.com/recipes/king-oyster-with-jerusalem-artichoke-recipe https://media-cdn2.greatbritishchefs.com/media/hnfjos0q/gbcstuartcollinsoctober202140.whqc_768x512q80.jpg King Oyster Mushroom with Pickled Jerusalem Artichoke This vegetarian starter recipe pairs together the autumnal flavours of mushrooms, Jerusalem artichokes, hazelnuts and truffle. 2025-02-14T23:00:41Z https://www.greatbritishchefs.com/recipes/white-pudding-tacos-recipe https://media-cdn2.greatbritishchefs.com/media/s1fh21hf/clonakilty-selects-0.whqc_768x512q80.jpg White Pudding Tacos White pudding tacos are topped with a broad bean guacamole and zingy sauerkraut slaw in this interesting taco recipe from Kuba Winkowski. 2025-02-14T23:00:38Z https://www.greatbritishchefs.com/recipes/koji-cured-scallop-with-mussel-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/oqbh2ckq/joro-selects-10.whqc_768x512q80.jpg Koji Cured Scallops with Smoked Mussel Sauce Hand-dived scallops are lightly cured and paired with a smoky mussel broth split with a vibrant green dill oil. 2025-02-14T23:00:35Z https://www.greatbritishchefs.com/recipes/asparagus-with-spruce-recipe https://media-cdn2.greatbritishchefs.com/media/hnwjgvfx/joro-selects-8.whqc_768x512q80.jpg Asparagus with Spruce Emulsion Grilled asparagus is brushed with a sweet and sharp spruce glaze and served with a vibrant green spruce emulsion and a selection of seasonal herbs and flowers. 2025-02-14T23:00:35Z https://www.greatbritishchefs.com/recipes/trout-tartlet-recipe https://media-cdn2.greatbritishchefs.com/media/i2vh44kn/joro-selects-2.whqc_768x512q80.jpg Trout Tartlets This trout tartlet recipe makes a beautiful little canapé and is easy enough to prepare providing you leave enough time to brine the roe and hang the créme fraîche overnight. 2025-02-14T23:00:34Z https://www.greatbritishchefs.com/recipes/canele-recipe https://media-cdn2.greatbritishchefs.com/media/zckkukza/joro-selects-29.whqc_768x512q80.jpg Canelés Luke French's canele recipe is a classic – and incredibly delicious. They're ready within 90 minutes, but you will need to source canele moulds and beeswax before baking.  2025-02-14T23:00:34Z https://www.greatbritishchefs.com/recipes/char-siu-pork-neck-recipe https://media-cdn2.greatbritishchefs.com/media/5wbdtfip/joro-selects-22.whqc_768x512q80.jpg Char Siu Pork Neck This fantastic Chinese-inspired char siu pork recipe is perfectly cured and full of smoky flavour. It's served with a beautiful salad topped with crispy leeks and edible flowers. 2025-02-14T23:00:36Z https://www.greatbritishchefs.com/recipes/yuzu-custard-with-sorrel-recipe https://media-cdn2.greatbritishchefs.com/media/aslovs3k/joro-selects-24.whqc_768x512q80.jpg Yuzu Custard with Sorrel Granita A sharp and creamy yuzu set custard is topped with a tart sorrel granita and crunchy golden honeycomb. 2025-02-14T23:00:35Z https://www.greatbritishchefs.com/recipes/vanilla-pumpkin-seed-miso-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/rlpmswm0/joro-selects-28.whqc_768x512q80.jpg Vanilla and Pumpkin Seed Miso Ice Cream Sweet vanilla and umami-rich pumpkin seed miso are paired together for a tasty albeit unusual ice cream recipe. 2025-02-14T23:00:35Z https://www.greatbritishchefs.com/recipes/fish-crackling-recipe https://media-cdn2.greatbritishchefs.com/media/b3zhytpf/hackney-coterie-selects-15.whqc_768x512q80.jpg Fish Crackling with Smoked Tofu Dip Fish skin is marinated in soy sauce then dried out and deep-fried to create these delicious fish crackling snacks. They are served alongside a smoky and creamy silken tofu dip sprinkled with hay powder. 2025-02-14T23:00:38Z https://www.greatbritishchefs.com/recipes/marmite-glazed-mackerel-recipe https://media-cdn2.greatbritishchefs.com/media/kdudcw14/hackney-coterie-selects-10.whqc_768x512q80.jpg Marmite Glazed Mackerel This easy mackerel recipe sees the fish briefly cured then grilled and glazed with an umami-rich Marmite and soy glaze. 2025-02-14T23:00:37Z https://www.greatbritishchefs.com/recipes/apple-filo-tart-koji-hazelnut-crumble-recipe https://media-cdn2.greatbritishchefs.com/media/o10pii0e/hackney-coterie-selects-18.whqc_768x512q80.jpg Apple Tart with Koji and Hazelnut Crumble Apples are stewed down in caramel, placed inside a crisp filo case and topped with a hazelnut and koji crumble in this sophisticated apple tart recipe. 2025-02-14T23:00:37Z https://www.greatbritishchefs.com/recipes/soy-salmon-steak-recipe https://media-cdn2.greatbritishchefs.com/media/uhybmuc3/hackney-coterie-selects-12.whqc_768x512q80.jpg Soy Salmon Steak This delicious salmon steak recipe uses a simple soy sauce and fish sauce marinade. The fish is then grilled until charred and smoky and served with an easy sambal salad and burnt lime. 2025-02-14T23:00:36Z https://www.greatbritishchefs.com/recipes/fish-sekuwa-recipe https://media-cdn2.greatbritishchefs.com/media/gbqnk5sq/gbcrohitghaioct202167.whqc_768x512q80.jpg Fish Sekuwa with Gurkha Chutney Traditionally, sekuwa is a Nepalese dish of marinated and grilled meat. Rohit’s recipe replaces the meat with fish and pan-fries for a crisper finish. 2025-02-14T23:00:39Z https://www.greatbritishchefs.com/recipes/cauliflower-kiev-recipe https://media-cdn2.greatbritishchefs.com/media/422jmhvf/cauliflower-2.whqc_768x512q80.jpg Cauliflower Kiev A vegetarian version of the retro classic, our cauliflower Kyiv recipe gives the original chicken Kyiv a run for its money. 2025-02-14T23:00:39Z https://www.greatbritishchefs.com/recipes/cauliflower-parmigiana-recipe https://media-cdn2.greatbritishchefs.com/media/iith1zfn/cauliflower-5.whqc_768x512q80.jpg Cauliflower Parmigiana Inspired by the Italian aubergine dish, our cauliflower Parmigiana recipe is an easy vegetarian midweek meal. 2025-02-14T23:00:39Z https://www.greatbritishchefs.com/recipes/salt-cod-esqueixada-recipe https://media-cdn2.greatbritishchefs.com/media/xszjmpvl/beronia-selects-11.whqc_768x512q80.jpg Salt Cod Esqueixada with Salmorejo Try out this Spanish recipe of esqueixada with salmorejo. Salt cod is marinated with red onion, peppers, olives and oranges and served with a chilled soup similar gazpacho. 2025-02-14T23:00:37Z https://www.greatbritishchefs.com/recipes/butifarra-with-caramelised-onions-recipe https://media-cdn2.greatbritishchefs.com/media/3tcixif4/beronia-selects-8.whqc_768x512q80.jpg Butifarra with Caramelised Onions and Red Wine This traditional Catalan recipe sees butifarra (a type of sausage from Catalonia in Spain) cooked down with caramelised onions and red wine. 2025-02-14T23:00:36Z https://www.greatbritishchefs.com/recipes/malabar-cauliflower-recipe https://media-cdn2.greatbritishchefs.com/media/ac2ftm3t/gbcrohitghaioct202134.whqc_768x512q80.jpg Malabar Cauliflower The perfect little snack to rustle up for yourself, your family or when entertaining, these crispy florets are intensely spiced and seriously moreish. 2025-02-14T23:00:36Z https://www.greatbritishchefs.com/recipes/turbot-with-hasselback-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/zvji4nt1/anolon-jozef-dishes-4.whqc_768x512q80.jpg Turbot with Hasselback Potatoes and Clams Baked turbot is topped with a vibrant herb crust, served with hasselback potatoes and an indulgent clam and samphire butter sauce in this impressive recipe. 2025-02-14T23:00:32Z https://www.greatbritishchefs.com/recipes/ichiban-dashi-recipe https://media-cdn2.greatbritishchefs.com/media/oehl1mmi/endo11141-selects.whqc_768x512q80.jpg Ichiban Dashi Dashi is a Japanese stock made from water, kombu seaweed and bonito (or katsuobushi). Here's how top chef Endo Kazutoshi prepares his. 2025-02-14T23:00:32Z https://www.greatbritishchefs.com/recipes/unagi-gohan-recipe https://media-cdn2.greatbritishchefs.com/media/zrsh4ym3/endo11256-selects.whqc_768x512q80.jpg Unagi Gohan – Grilled Eel with Rice Try out this simple unagi gohan recipe, a Japanese dish of grilled eel brushed with a sake and soy sauce glaze that's served on rice. 2025-02-14T23:00:32Z https://www.greatbritishchefs.com/recipes/tai-meshi-recipe https://media-cdn2.greatbritishchefs.com/media/ic0poqyd/endo11326-selects.whqc_768x512q80.jpg Tai Meshi (Sea Bream Rice) Why not try this easy Japanese tai meshi recipe for your next quick supper? Rice is cooked with the sea bream in a Japanese broth of dashi, soy, sake and bonito flakes and is ready in just 30 minutes. 2025-02-14T23:00:32Z https://www.greatbritishchefs.com/recipes/spicy-gyoza-hotpot-recipe https://media-cdn2.greatbritishchefs.com/media/r2gfqiht/izakaya_day1_13709-1.whqc_768x512q80.jpg Spicy Gyoza Hotpot Make a quick Japanese meal in under 30 minutes with this spicy gyoza hotpot recipe. It's worth always keeping a bag of gyoza's in the freezer for this easy dinner. 2025-02-14T23:00:34Z https://www.greatbritishchefs.com/recipes/japanese-potato-salad-recipe https://media-cdn2.greatbritishchefs.com/media/kgqdvzzv/izakaya_day2_13764-1.whqc_768x512q80.jpg Potato Salad with Ramen Eggs This Japanese-inspired potato salad recipe is topped with soy sauce cured 'ramen eggs'. The delicious eggs are often served with ramen (as the name suggests), but are delicious as a topping on noodles, rice or salads. 2025-02-14T23:00:34Z https://www.greatbritishchefs.com/recipes/red-mullet-ginan-ponzu-jelly-recipe https://media-cdn2.greatbritishchefs.com/media/f33hpox3/endo11175-selects.whqc_768x512q80.jpg Steamed Red Mullet with Ponzu Jelly This stunning Japanese dish from Endo Kazutoshi combines gently steamed red mullet with a slightly smoky grilled cep and a tart ponzu jelly. 2025-02-14T23:00:31Z https://www.greatbritishchefs.com/recipes/japanese-fish-and-chips-recipe https://media-cdn2.greatbritishchefs.com/media/aoog3b0c/izakaya_day5_118.whqc_768x512q80.jpg Japanese Fish and chips This Japanese fish and chips recipe is a delicious twist on the British classic. Tempura batter replaces the usual beer batter, and the dish is served with tsuyu, a Japanese dipping sauce. 2025-02-14T23:00:33Z https://www.greatbritishchefs.com/recipes/mackerel-tempura-recipe https://media-cdn2.greatbritishchefs.com/media/lxsfpgng/endo11212-selects.whqc_768x512q80.jpg Mackerel Tempura Learn how to master the Japanese technique in this authentic mackerel tempura recipe from Endo Kazutoshi. 2025-02-14T23:00:31Z https://www.greatbritishchefs.com/recipes/root-vegetable-bolognese-recipe https://media-cdn2.greatbritishchefs.com/media/mwjlrim4/gbcphilhowardoct202144.whqc_768x512q80.jpg Root Vegetable Bolognese This vegan bolognese recipe replaces meat with plenty of root vegetables which are slowly cooked down with tinned tomatoes and herbs. Served with a yeasted hazelnut and sage pesto, this is a real hearty winter warmer. 2025-02-14T23:00:31Z https://www.greatbritishchefs.com/recipes/beignets-with-custard-recipe https://media-cdn2.greatbritishchefs.com/media/1vseyn2o/gbctownsendsept202113.whqc_768x512q80.jpg Beignets with Custard and Berries This delicious sweet beignets recipe is easy to make and served with homemade custard and berry compote. 2025-02-14T23:00:33Z https://www.greatbritishchefs.com/recipes/gochujang-chicken-kimchi-stuffing-recipe https://media-cdn2.greatbritishchefs.com/media/3zapaknn/montagu-whitfield-unedited-0.whqc_768x512q80.jpg Gochujang Roast Chicken with Kimchi Rice Stuffing A vibrant, flavourful and Korean-inspired take on roast chicken, this recipe sees the bird rubbed with fiery red gochujang, resulting in a beautiful burnished red skin. 2025-02-14T23:00:30Z https://www.greatbritishchefs.com/recipes/spaghetti-with-anchovies-chilli-orange-recipe https://media-cdn2.greatbritishchefs.com/media/qromgnli/gbcphilhowardoct202174.whqc_768x512q80.jpg Spaghetti with Anchovies, Chilli and Orange This simple yet intensely flavourful pasta recipe from Phil Howard is a masterclass in how a handful of contrasting ingredients can fuse together to create something truly outstanding. 2025-02-14T23:00:31Z https://www.greatbritishchefs.com/recipes/cheese-kimchi-croquettes-recipe https://media-cdn2.greatbritishchefs.com/media/qjnnwkwn/korea-selects9.whqc_768x512q80.jpg Cheese and Kimchi Croquettes These bechamel-based cheese croquettes are spiked with the tang and complexity of kimchi for a wonderful end result. 2025-02-14T23:00:30Z https://www.greatbritishchefs.com/recipes/upside-down-prune-almond-cake-recipe https://media-cdn2.greatbritishchefs.com/media/r0yl4oey/gbctownsendsept202108.whqc_768x512q80.jpg Upside-Down Prune and Almond Cake Chris Shaw's upside-down prune and almond cake recipe is a perfect dinner party dessert. Serve with ice cream, custard or pouring cream. 2025-02-14T23:00:33Z https://www.greatbritishchefs.com/recipes/rice-pudding-pears-recipe https://media-cdn2.greatbritishchefs.com/media/jiihl2s2/anolon-rice-4.whqc_768x512q80.jpg Vanilla Rice Pudding with Poached Pears A classic British pud done the proper way, George's rich, silky rice pudding is infused with comforting vanilla and comes adorned with softly poached pears. 2025-02-14T23:00:29Z https://www.greatbritishchefs.com/recipes/veal-t-bone-steak-recipe https://media-cdn2.greatbritishchefs.com/media/5abhlxbn/anolon-jozef-dishes-9.whqc_768x512q80.jpg Veal T-bone with Girolles and Cheese Sauce This glorious veal T-bone steak is cooked to perfection and served with fried potatoes covered in an indulgent cheesy truffle sauce. Definitely a winner for your next special occasion!  2025-02-14T23:00:33Z https://www.greatbritishchefs.com/recipes/honey-glazed-duck-with-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/w3zdtc3y/gbc_bremner_carnivor-5.whqc_768x512q80.jpg Honey-Glazed Duck with Beetroot and Mint Jus This autumnal recipe sees duck served with beetroot two ways; roasted and glazed in duck fat and also finely sliced in a crisp salad with apple and hazelnuts. A rich and fresh duck and mint jus brings the dish together perfectly. 2025-02-14T23:00:29Z https://www.greatbritishchefs.com/recipes/braised-cuttlefish-with-butter-beans-recipe https://media-cdn2.greatbritishchefs.com/media/ujuj13nv/gbctownsendsept202151.whqc_768x512q80.jpg Braised Cuttlefish with Butter Beans This easy braised cuttlefish recipe is packed with flavour and takes minimal effort to make. You can use squid if you can't find cuttlefish. 2025-02-14T23:00:26Z https://www.greatbritishchefs.com/recipes/ginger-pork-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/jw2hmf43/gbc_belvoir-4.whqc_768x512q80.jpg Sticky Ginger-Glazed Pork Ribs Meltingly tender racks of pork ribs are glazed, glazed then glazed again in a sticky, sweet combination of ginger cordial, soy sauce, orange and garlic to create this wonderful showstopping recipe from Luke Holder. 2025-02-14T23:00:30Z https://www.greatbritishchefs.com/recipes/ginger-dog-recipe https://media-cdn2.greatbritishchefs.com/media/amimzgow/gbc_belvoir-7.whqc_768x512q80.jpg Ginger Dog (Ginger Pork Cheek Sandwich) One of the best sandwiches you will ever have the pleasure of devouring. 2025-02-14T23:00:30Z https://www.greatbritishchefs.com/recipes/devilled-lamb-kidneys-recipe https://media-cdn2.greatbritishchefs.com/media/afffftwh/lamb-inn-selects-5.whqc_768x512q80.jpg Devilled Lamb Kidneys on Toast Lamb kidneys are 'devilled' with a spice mix of paprika, cumin and cayenne pepper in this deliciously simple recipe, which are then fried in butter and served on grilled sourdough toast. Finish with a handful of chopped coriander. 2025-02-14T23:00:28Z https://www.greatbritishchefs.com/recipes/hake-with-coco-beans-recipe https://media-cdn2.greatbritishchefs.com/media/0cynm3w1/lamb-inn-selects-12.whqc_768x512q80.jpg Hake with Coco Beans and Green Sauce Delicious hake is served with braised coco beans, spinach and a vibrant, punchy green sauce made from a mixture of herbs, anchovies, capers and garlic. 2025-02-14T23:00:29Z https://www.greatbritishchefs.com/recipes/classic-pear-tarte-tatin-recipe https://media-cdn2.greatbritishchefs.com/media/a1geult0/lamb-inn-selects-14.whqc_768x512q80.jpg Pear Tarte Tatin This classic pear tarte Tatin recipe is an easy French dessert that can be ready in just an hour. 2025-02-14T23:00:28Z https://www.greatbritishchefs.com/recipes/bone-marrow-flatbreads-recipe https://media-cdn2.greatbritishchefs.com/media/rkuiybkf/lamb-inn-selects-10.whqc_768x512q80.jpg Bone Marrow Flatbreads Homemade flatbreads are topped with a rich and garlicky bone marrow butter and topped with a fresh salad of parsley, lemon and shallots to balance out the flavours. 2025-02-14T23:00:28Z https://www.greatbritishchefs.com/recipes/escargot-frogs-legs-recipe https://media-cdn2.greatbritishchefs.com/media/xvjnhnbr/lamb-inn-selects-4.whqc_768x512q80.jpg Escargot with Crispy Frogs’ Legs Snails are roasted in a punchy garlic and parsley butter and served with deep-fried crispy frogs' legs in this easy French starter recipe. 2025-02-14T23:00:28Z https://www.greatbritishchefs.com/recipes/beef-fillet-with-potato-leek-recipe https://media-cdn2.greatbritishchefs.com/media/u2gh222v/gbc_bremner_carnivor-7.whqc_768x512q80.jpg Beef Fillet with Pressed Potato, Leeks and Horseradish Emulsion This impressive steak recipe pairs a perfectly seared beef fillet with an unctuous potato and onion terrine, braised and glazed leeks and a silky horseradish emulsion. 2025-02-14T23:00:29Z https://www.greatbritishchefs.com/recipes/seafood-salad-recipe https://media-cdn2.greatbritishchefs.com/media/fszfqbir/gbcgardenmuseumauugust202104.whqc_768x512q80.jpg Seafood Salad George Ryle's easy seafood salad recipe combines octopus, cuttlefish, mussels and clams with fresh tomatoes, shallots and herbs. 2025-02-14T23:00:28Z https://www.greatbritishchefs.com/recipes/tomato-chawanmushi-recipe https://media-cdn2.greatbritishchefs.com/media/ab1dsrnm/thompson-piccolo-4.whqc_768x512q80.jpg Tomato Chawanmushi Chawanmushi is a steamed egg custard starter popular in Japan. Robert Thompson cleverly flavours his with a sweet and savoury tomato water made from Piccolo cherry tomatoes, shallot and a touch of vinegar. Served with a fresh tomato salad and plenty of herbs, this is a flavour-packed starter sure to intrigue guests. 2025-02-14T23:00:24Z https://www.greatbritishchefs.com/recipes/mackerel-tomato-ceviche-recipe https://media-cdn2.greatbritishchefs.com/media/lsoivc4g/thompson-piccolo.whqc_768x512q80.jpg Mackerel with Tomato Ceviche Grilled mackerel is served with a tomato 'ceviche' which sees Piccolo cherry tomatoes dressed with lime juice, chilli and coriander. A delicious recipe that can be served as a lunch or starter. 2025-02-14T23:00:24Z https://www.greatbritishchefs.com/recipes/ultimate-chicken-pie-recipe https://media-cdn2.greatbritishchefs.com/media/ucafuf52/essential_190820_chicken_pie_5250_aw.whqc_768x512q80.jpg Chicken Pie This beautiful chicken pie recipe is packed with vegetables and herbs and a delicious creamy sauce. The ultimate comfort food for a cold winter's day. 2025-02-14T23:00:27Z https://www.greatbritishchefs.com/recipes/cauliflower-couscous-side-recipe https://media-cdn2.greatbritishchefs.com/media/ztppl0mh/essential_220720_cauliflower_couscous_0048_aw.whqc_768x512q80.jpg Cauliflower Couscous This easy cauliflower couscous recipe makes a tasty lunch salad or side dish and happens to be both gluten-free and vegan. 2025-02-14T23:00:27Z https://www.greatbritishchefs.com/recipes/bircher-muesli-recipe https://media-cdn2.greatbritishchefs.com/media/u5ionwl4/essential_090920_bircher_1070_aw.whqc_768x512q80.jpg Bircher Muesli with Sour Cherries This easy bircher muesli recipe is taken to the next level with tangy buttermilk, pistachios, blueberries and some aromatic fresh mint leaves. 2025-02-14T23:00:27Z https://www.greatbritishchefs.com/recipes/langoustine-sea-buckthorn-tacos-recipe https://media-cdn2.greatbritishchefs.com/media/av5foqdk/gbcsantiagolastrasept2021089.whqc_768x512q80.jpg Langoustine and Sea Buckthorn Tacos A seriously clever dish which takes the idea of Baja California's fish tacos and reimagines them using wild British ingredients. 2025-02-14T23:00:27Z https://www.greatbritishchefs.com/recipes/coco-beans-with-courgettes-recipe https://media-cdn2.greatbritishchefs.com/media/l3ln4kkj/gbcgardenmuseumauugust202105.whqc_768x512q80.jpg Coco Beans with Chard, Courgettes and Basil Coco beans are gently braised in this flavourful vegan stew recipe. Courgettes and chard are added at the end to add some freshness to the dish. 2025-02-14T23:00:25Z https://www.greatbritishchefs.com/recipes/honey-cake-with-strawberries-recipe https://media-cdn2.greatbritishchefs.com/media/jvth0aln/gbctownsendsept202115.whqc_768x512q80.jpg Honey Cake with Strawberries and Whipped Yoghurt This delicious honey cake recipe is served with strawberries and whipped yoghurt. It can be whipped up in an hour and ready to eat within two! 2025-02-14T23:00:26Z https://www.greatbritishchefs.com/recipes/cauliflower-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/kbzcz1nl/cauliflower-3.whqc_768x512q80.jpg Best-Ever Cauliflower Cheese Cauliflower is baked in a creamy, tangy cheese sauce with a crispy breadcrumb topping in our ultimate cauliflower cheese recipe. A must-have for any Sunday roast. 2025-02-14T23:00:26Z https://www.greatbritishchefs.com/recipes/celeriac-hazelnut-truffle-salad-recipe https://media-cdn2.greatbritishchefs.com/media/34hlngqe/gbctownsendsept202145.whqc_768x512q80.jpg Celeriac, Hazelnut, Truffle and Berkswell Salad An Autumnal starter recipe of finely sliced celeriac, truffle and Berkswell cheese, finished with a toasty hazelnut and beurre noisette dressing. 2025-02-14T23:00:26Z https://www.greatbritishchefs.com/recipes/chorizo-yuk-sung-recipe https://media-cdn2.greatbritishchefs.com/media/uekmmc2c/collins-chorizo-1.whqc_768x512q80.jpg Chorizo Yuk Sung Chorizo is fried with pork mince, garlic, ginger and mushrooms then seasoned with soy sauce and honey and served up in lettuce leaves in this quick and easy Chinese-inspired yuk sung recipe. 2025-02-14T23:00:25Z https://www.greatbritishchefs.com/recipes/rhubarb-ripple-ice-cream-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/pvefpaex/wtlgi-selects-1.whqc_768x512q80.jpg Rhubarb Ripple Ice Cream Sandwich This delicious rhubarb ripple ice cream sandwich is served with fun little caramelised rhubarb kebabs and an interesting milk jam dipping sauce. 2025-02-14T23:00:24Z https://www.greatbritishchefs.com/recipes/radish-cake-with-crab-recipe https://media-cdn2.greatbritishchefs.com/media/4onnyrpq/wtlgi-selects-5.whqc_768x512q80.jpg Radish Cake with Crab and Hot Mint Sam Buckley's radish cake is based on a Chinese turnip cake recipe. He serves it with a crab broth, white crab meat and a selection of fresh herbs. 2025-02-14T23:00:24Z https://www.greatbritishchefs.com/recipes/kohlrabi-with-elderflower-recipe https://media-cdn2.greatbritishchefs.com/media/p4ajcoij/wtlgi-selects-4.whqc_768x512q80.jpg Kohlrabi with Elderflower and Gooseberry Kohlrabi is served two ways in this interesting summer starter recipe from Sam Buckley. Wedges of salt-baked kohlrabi are topped with very lightly cured raw slices of the vegetable. The dish is brought together with a delicious elderflower butter sauce and sharp, fresh gooseberries. 2025-02-14T23:00:23Z https://www.greatbritishchefs.com/recipes/oysters-with-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/ntlgi3ef/wtlgi-selects-6.whqc_768x512q80.jpg Carlingford Oysters with Pickled Rhubarb Lightly steamed oysters are served with sweet and sharp pickled rhubarb and a creamy oyster emulsion in this stunning seafood starter recipe. 2025-02-14T23:00:23Z https://www.greatbritishchefs.com/recipes/scallop-raspado-recipe https://media-cdn2.greatbritishchefs.com/media/kdshfimu/gbcsantiagolastrasept2021048.whqc_768x512q80.jpg Scallop Raspado Raspado is a Mexican street food combining shaved ice with sweet syrups – this incredible dish from Santiago Lastra, however, turns it on its head by combining it with scallops, beetroot and kohlrabi. With a toasty, creamy almond and sesame purée, the sweet hit of chilli syrup and plenty of bright, zesty flavours running throughout, every mouthful is a refreshing burst that still allows the scallop's natural taste to shine through. 2025-02-14T23:00:25Z https://www.greatbritishchefs.com/recipes/veal-and-nduja-dumplings-recipe https://media-cdn2.greatbritishchefs.com/media/hd4nhpfd/alls-well-0721-selects-2.whqc_768x512q80.jpg Veal and ‘Nduja Dumplings Spicy 'nduja dumplings are served in a rich pork bone broth in this comforting dumpling recipe from Chantelle Nicholson. 2025-02-14T23:00:23Z https://www.greatbritishchefs.com/recipes/kimchi-fritter-recipe https://media-cdn2.greatbritishchefs.com/media/2ggpyxjs/alls-well-0721-selects-14.whqc_768x512q80.jpg Kimchi Fritters with Sprunion Mayo This delicious kimchi fritter recipe is served with a 'sprunion' mayo which uses the green tops of spring onions and is a great way of tackling waste. 2025-02-14T23:00:23Z https://www.greatbritishchefs.com/recipes/lamb-kimchi-cheese-toastie-recipe https://media-cdn2.greatbritishchefs.com/media/kmcpz4c4/alls-well-0721-selects-9.whqc_768x512q80.jpg Lamb, Kimchi and Cheese Toastie This ultimate cheese toastie recipe combines a mixture of melted cheeses with unctuous slow-cooked lamb and fiery homemade kimchi. 2025-02-14T23:00:22Z https://www.greatbritishchefs.com/recipes/gurnard-baked-rice-recipe https://media-cdn2.greatbritishchefs.com/media/pzcljayk/gbcgardenmuseumauugust202111.whqc_768x512q80.jpg Gurnard Baked Rice and Aioli This beautiful fish and rice dish from George Ryle is perfect for sharing between two. The rice is cooked in wine and a fantastic fish stock made from the bones of the gurnard, with the fillets sat on top. A hefty dollop of rich, garlicky aioli finishes things off luxuriously. 2025-02-14T23:00:25Z https://www.greatbritishchefs.com/recipes/courgettes-with-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/q3dgmxh3/alls-well-0721-selects-17.whqc_768x512q80.jpg Courgettes with Salsa Verde and Almonds Raw ribbons of courgette are simply marinated with olive oil, salt and pepper and sit upon a vibrant salsa verde with some toasted almonds for crunch in this delicious vegan side dish recipe. 2025-02-14T23:00:22Z https://www.greatbritishchefs.com/recipes/ras-el-hanout-ratatouille-recipe https://media-cdn2.greatbritishchefs.com/media/nnzggkph/gbcrishinjune202114.whqc_768x512q80.jpg Ras El Hanout Ratatouille with Basil Purée This ratatouille recipe is given a twist with the addition of the North African spice blend Ras el Hanout. Served with a chilled basil purée and a healthy tabbouleh, this recipe makes a wonderful vegan dinner. 2025-02-14T23:00:22Z https://www.greatbritishchefs.com/recipes/mackerel-beetroot-apple-recipe https://media-cdn2.greatbritishchefs.com/media/5r1otopn/gbcselinoklavasept202157.whqc_768x512q80.jpg Grilled Mackerel with Beetroot and Verjus Apple Dressing Blistered mackerel fillets sit atop a bed of chicory, kohlrabi and apple in this beautiful dish from Selin Kiazim. The real star of the show is the beetroot, however, gently simmered in a buttery glaze spiced with cardamom and star anise, with a splash of verjus for acidity. 2025-02-14T23:00:22Z https://www.greatbritishchefs.com/recipes/crab-tartlets-with-wasabi-recipe https://media-cdn2.greatbritishchefs.com/media/2u4bgsod/caractere-selects-3.whqc_768x512q80.jpg Crab Tartlets with Wasabi and Bottarga A stunning crab tart recipe for special occasions, with squid ink pastry, punchy wasabi, salty bottarga and sweet crab meat. This dish hits all the right spots! 2025-02-14T23:00:20Z https://www.greatbritishchefs.com/recipes/aubergine-ravioli-red-prawn-recipe https://media-cdn2.greatbritishchefs.com/media/rnylevo1/caractere-selects-5.whqc_768x512q80.jpg Aubergine Ravioli with Red Prawns This delicious aubergine ravioli recipe is served with a smoky scamorza sauce, delicate Sicilian red prawns and salty samphire. 2025-02-14T23:00:20Z https://www.greatbritishchefs.com/recipes/rum-baba-milk-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/vq4avyyf/caractere-selects-17.whqc_768x512q80.jpg Rum Baba with Milk Ice Cream Rum baba is a traditional French dessert recipe of yeasted cakes soaked in a citrus rum syrup. Here it is served with milk ice cream and raspberries. 2025-02-14T23:00:21Z https://www.greatbritishchefs.com/recipes/john-dory-tomato-tart-recipe https://media-cdn2.greatbritishchefs.com/media/ef1fdfzz/caractere-selects-12.whqc_768x512q80.jpg John Dory with Tomato Tart This stunning John Dory recipe sees the fish striped with purées of black garlic, parsley and datterino tomato. It is served with a beautiful tomato tart adorned with cucumber, almonds and herbs. 2025-02-14T23:00:21Z https://www.greatbritishchefs.com/recipes/molten-chocolate-tart-recipe https://media-cdn2.greatbritishchefs.com/media/lg2pd4vt/caractere-selects-21.whqc_768x512q80.jpg Molton Chocolate Tart This delicious chocolate tart recipe is made up of a rich chocolate pastry, crispy feuilletine and a gooey salted caramel and chocolate filling. 2025-02-14T23:00:20Z https://www.greatbritishchefs.com/recipes/pigeon-girolles-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/5g4f3bqc/caractere-selects-13.whqc_768x512q80.jpg Pigeon with Crispy Potato, Girolles and Truffle This stunning pigeon starter recipe pairs the game bird with a crisp and salty potato and pancetta roll, delicate girolles and aromatic truffle. Finished with peppery nasturtium leaves, this dish is one to impress. 2025-02-14T23:00:20Z https://www.greatbritishchefs.com/recipes/lamb-shank-tomato-caponata-recipe https://media-cdn2.greatbritishchefs.com/media/u4radffs/paulf-mutti-selects-0.whqc_768x512q80.jpg Lamb Shank with Tomato Sauce and Caponata A whole lamb shank is slowly braised in a wonderfully rich tomato sauce until meltingly tender and falling apart, ready to be served alongside an aubergine and basil caponata with plenty of pine nuts in this recipe from Paul Foster. It may take a good few hours to cook, but it's a low-effort recipe that packs a serious punch. 2025-02-14T23:00:14Z https://www.greatbritishchefs.com/recipes/mussels-paprika-tomato-recipe https://media-cdn2.greatbritishchefs.com/media/wc1ecanc/paulf-mutti-selects-7.whqc_768x512q80.jpg Steamed Mussels With Paprika and Tomato Sauce A big bowl of plump, juicy mussels are steamed in a fresh and vibrant tomato sauce bolstered with paprika, white wine, garlic and coriander. The result is a delicious, warming dish that demands plenty of bread on the side to mop up all the juices. 2025-02-14T23:00:14Z https://www.greatbritishchefs.com/recipes/marinated-artichokes-with-almonds-recipe https://media-cdn2.greatbritishchefs.com/media/p14pxpqi/lucy-timm-selects-8.whqc_768x512q80.jpg Marinated Artichokes with Rocket, Almonds and Parmesan Marinated artichokes are served with fried salted almonds, rocket and Parmesan in this summer salad recipe. 2025-02-14T23:00:21Z https://www.greatbritishchefs.com/recipes/slow-roasted-tomatoes-anchovies-recipe https://media-cdn2.greatbritishchefs.com/media/hdhbzwho/lucy-timm-selects-6.whqc_768x512q80.jpg Slow Roasted Tomatoes with Anchovies San marzano tomatoes are slowly roasted and served with anchovies, capers and marjoram in this simple starter recipe from Lucy Timm. 2025-02-14T23:00:21Z https://www.greatbritishchefs.com/recipes/courgette-ricotta-galette-recipe https://media-cdn2.greatbritishchefs.com/media/3oco5vk3/lucy-timm-selects-9.whqc_768x512q80.jpg Courgette, Ricotta and Basil Galette This savoury galette recipe is filled with a slow-cooked courgette and ricotta base, then topped with sliced courgettes, toasted pine nuts, fresh basil and lemon to finish. 2025-02-14T23:00:22Z https://www.greatbritishchefs.com/recipes/tomato-butternut-squash-rotolo-recipe https://media-cdn2.greatbritishchefs.com/media/kv0frm4n/paulf-mutti-selects-17.whqc_768x512q80.jpg Tomato and Butternut Squash Rotolo Rotolo – an Italian dish of pasta sheets rolled up around a filling then baked in a sauce – is worthy of any special occasion. In this recipe, the filling of cream cheese, hazelnuts and caramelised butternut squash meets a sweet and silky tomato sauce and a final grating of Berkswell cheese for a twist on the classic. 2025-02-14T23:00:14Z https://www.greatbritishchefs.com/recipes/vichyssoise-recipe https://media-cdn2.greatbritishchefs.com/media/keedxhhn/htc-leek-lamb-3.whqc_768x512q80.jpg Vichyssoise Vichyssoise is a classic French recipe for chilled leek and potato soup and makes an excellent lunch or starter when the sun's shining. 2025-02-14T23:00:16Z https://www.greatbritishchefs.com/recipes/leek-tart-recipe https://media-cdn2.greatbritishchefs.com/media/tjgd05yb/htc-leek-lamb-9.whqc_768x512q80.jpg Leek Tart Our tasty leek tart recipe is perfect for picnics, lunches or even an afternoon tea. If you're short on time, you can buy the shortcrust pastry ready-made. 2025-02-14T23:00:16Z https://www.greatbritishchefs.com/recipes/leek-gratin-recipe https://media-cdn2.greatbritishchefs.com/media/43wmzk5z/htc-leek-lamb-5.whqc_768x512q80.jpg Leek Gratin Vibrant leeks are coated in a silky cheesy sauce and baked with breadcrumbs and seeds for a crispy topping in our leek gratin recipe. 2025-02-14T23:00:16Z https://www.greatbritishchefs.com/recipes/paprika-honey-bbq-pork-recipe https://media-cdn2.greatbritishchefs.com/media/nhygmhfd/weber-selects-5.whqc_768x512q80.jpg Paprika and Honey Glazed Pork Loin with Charred Apple Salad A knockout dish to cook on the barbecue, this bone-in pork loin results in seriously succulent meat thanks to Weber®'s smart barbecue technology. Served with a grilled apple salad and an intense dressing of honey, soy and herring roe, it's the perfect combination of cheffy twists and effortless flavour. 2025-02-14T23:00:12Z https://www.greatbritishchefs.com/recipes/t-bone-steak-leek-chimichurri-recipe https://media-cdn2.greatbritishchefs.com/media/vtulxc4g/weber-selects-9.whqc_768x512q80.jpg T-Bone Steak with Leek and Apricot Chimichurri A T-bone steak is always an impressive thing to bring to the table – here, it's grilled to blushing pink perfection thanks to the Weber Genesis Smart grilling assistant and its step-by-step cooking notifications. Served with an inventive leek and apricot chimichurri to cut through the rich meat, it's a showstopper of a dish that really benefits from live-fire cooking. 2025-02-14T23:00:12Z https://www.greatbritishchefs.com/recipes/crispy-feta-figs-recipe https://media-cdn2.greatbritishchefs.com/media/2k3nsuc2/gbcselinoklavasept202128.whqc_768x512q80.jpg Crispy Feta with Figs A masterclass in how contrasting textures and flavours are integral to the success of a dish, this recipe from Selin Kiazim combines crispy-yet-creamy feta served with sweet figs, rich caramelised onions and a fresh herb salad, with the acidity of vinegar running throughout. 2025-02-14T23:00:19Z https://www.greatbritishchefs.com/recipes/scallops-pickled-carrots-recipe https://media-cdn2.greatbritishchefs.com/media/hh3f5ftn/allegra-selects-2.whqc_768x512q80.jpg Scallops with Pickled Carrots and Shellfish Sauce Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe. 2025-02-14T23:00:18Z https://www.greatbritishchefs.com/recipes/turbot-smoked-broth-recipe https://media-cdn2.greatbritishchefs.com/media/sczm3icp/allegra-selects-1.whqc_768x512q80.jpg Turbot with Smoked Broth This beautiful turbot recipe makes use of the bones by smoking them and creating a delicately flavoured broth to go with the fish and is served with lightly charred seasonal vegetables. 2025-02-14T23:00:19Z https://www.greatbritishchefs.com/recipes/crab-melon-tomato-recipe https://media-cdn2.greatbritishchefs.com/media/oxabbrls/allegra-selects-4.whqc_768x512q80.jpg Crab with Melon, Tomato and Ginger Patrick Powell's summery crab starter recipe is a beautiful dish bound to impress any lucky dinner party guest. 2025-02-14T23:00:18Z https://www.greatbritishchefs.com/recipes/white-asparagus-bordelaise-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/vxcjdo14/allegra-selects-0.whqc_768x512q80.jpg White Asparagus with Bordelaise Sauce Patrick Powell's starter recipe of gently poached white asparagus is served with pickled girolles and the classic French Bordelaise sauce. While the recipe is not too complex, the elements do take a bit of time so plan accordingly. 2025-02-14T23:00:19Z https://www.greatbritishchefs.com/recipes/soda-bread-ice-cream-raspberry-recipe https://media-cdn2.greatbritishchefs.com/media/yuolpql3/allegra-selects-5.whqc_768x512q80.jpg Soda Bread Ice Cream with Raspberry and Tarragon Patrick Powell's delicious soda bread ice cream recipe is served with the flavours of raspberry and tarragon. 2025-02-14T23:00:19Z https://www.greatbritishchefs.com/recipes/octopus-taco-recipe https://media-cdn2.greatbritishchefs.com/media/yd0n2jxw/kol-selects-8.whqc_768x512q80.jpg Octopus and Bone Marrow Tacos Grilled octopus is basted in lamb fat and served with bone marrow, habanero salsa, seaweed new potatoes and warm tortillas in this show-stopping taco recipe from Santiago Lastra. 2025-02-14T23:00:15Z https://www.greatbritishchefs.com/recipes/nicuatole-corn-and-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/t45mjbdv/kol-selects-3.whqc_768x512q80.jpg Nicuatole with Corn and Caviar Santiago's nicuatole recipe is a savoury version of the Mexican dessert. A set custard is made from corn and yellow peppers and topped with crème fraiche and caviar. 2025-02-14T23:00:15Z https://www.greatbritishchefs.com/recipes/spinach-gruyere-rotolo-recipe https://media-cdn2.greatbritishchefs.com/media/fp4pklio/gruyere-hibbert-selects-1.whqc_768x512q80.jpg Spinach and Gruyère Rotolo A filling of spinach, parsley, ricotta and parmesan is wrapped up in fresh pasta, gently cooked and then baked in a tomato sauce with plenty of Gruyère cheese in this impressive rotolo recipe. 2026-05-15T10:21:53Z https://www.greatbritishchefs.com/recipes/chocolate-tamales-recipe https://media-cdn2.greatbritishchefs.com/media/d5nncraa/kol-selects-4.whqc_768x512q80.jpg Chocolate Tamales Santiago Lastra takes a sweet approach to a Mexican classic with his chocolate tamales recipe. Best served with ice cream! 2025-02-14T23:00:14Z https://www.greatbritishchefs.com/recipes/bavette-gruyere-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/4c3hinsd/gruyere-hibbert-selects-3.whqc_768x512q80.jpg Bavette Steak Sandwiches with Gruyère and Romesco Sauce This delicious bavette steak sandwich recipe includes a punchy romesco sauce and is finished with a huge amount of grated Gruyère cheese. 2026-05-15T10:14:26Z https://www.greatbritishchefs.com/recipes/mutton-chops-greek-salad-recipe https://media-cdn2.greatbritishchefs.com/media/yo3do3iv/gbcgardenmuseumauugust202139.whqc_768x512q80.jpg Mutton Chops with Greek Salad Simplicity at its finest, this summery dish from George Ryle combines a classic Greek salad with rich, fatty mutton chops, with an optional lamb sauce poured over the top. You can of course use lamb in place of mutton – just make sure the quality of all the ingredients you're using is top-notch. 2025-02-14T23:00:17Z https://www.greatbritishchefs.com/recipes/sicilan-lemon-cream-recipe https://media-cdn2.greatbritishchefs.com/media/wg4dxmsh/7_sicilian_lemon_cream_stewed_mulberries-1.whqc_768x512q80.jpg Sicilian Lemon Cream A simple yet devastatingly effective pudding, these set lemon creams come adorned with berries stewed in red wine and honey. The perfect end to any meal. 2025-02-14T23:00:17Z https://www.greatbritishchefs.com/recipes/sea-bream-almond-crust-recipe https://media-cdn2.greatbritishchefs.com/media/rjnh132y/5_sea_bream_almond_bread_crumb_crust-1.whqc_768x512q80.jpg Sea Bream with Almond and Breadcrumb Crust Breadcrumbed fillets of sea bream are given a rich nuttiness thanks to ground almonds and a bright zestiness thanks to plenty of vinegar. Perfect in the sunshine with a side salad for when you're craving Sicilian flavours. 2025-02-14T23:00:17Z https://www.greatbritishchefs.com/recipes/cauliflower-parmesan-anchovy-fritters-recipe https://media-cdn2.greatbritishchefs.com/media/tfkiyy15/2_cauliflower_anchovy_parmesan_fritters-1.whqc_768x512q80.jpg Cauliflower, Parmesan and Anchovy Fritters Crunchy battered bites of cauliflower florets and leaves are given a deep umami-rich savouriness thanks to the anchovies and Parmesan in the mixture. Serve with alioli for dipping. 2025-02-14T23:00:17Z https://www.greatbritishchefs.com/recipes/peas-girolles-crispy-egg-recipe https://media-cdn2.greatbritishchefs.com/media/vaijkspg/gbcgardenmuseumauugust202123.whqc_768x512q80.jpg Peas, Girolles And A Crispy Egg Three ingredients, one seriously flavourful dish – this combination of fresh peas, beautiful girolle mushrooms and a poached egg coated in breadcrumbs and deep-fried results in something that is easy to cook but a guaranteed crowd-pleaser. 2025-02-14T23:00:16Z https://www.greatbritishchefs.com/recipes/lamb-chops-mint-bearnaise-recipe https://media-cdn2.greatbritishchefs.com/media/cdfbrcij/htc-leek-lamb-18.whqc_768x512q80.jpg Lamb Chops with Mint Béarnaise Perfectly cooked lamb loin chops sit atop a bed of lemony leeks and peas in this simple dish. What makes it stand out is the rich take on a bearnaise sauce which sees the usual tarragon switched out for lamb’s favourite herb: mint! 2025-02-14T23:00:15Z https://www.greatbritishchefs.com/recipes/lamb-chop-stroganoff-recipe https://media-cdn2.greatbritishchefs.com/media/vdgpufsj/htc-leek-lamb-20.whqc_768x512q80.jpg Lamb Chop Stroganoff This easy lamb chop stroganoff recipe makes a brilliant easy mid-week meal. Lamb chops are quickly braised in a sauce of white wine and sour cream spiked with smoky paprika and finished with plenty of fresh herbs. 2025-02-14T23:00:15Z https://www.greatbritishchefs.com/recipes/lamb-chop-and-red-wine-stew https://media-cdn2.greatbritishchefs.com/media/5trhv3j2/htc-leek-lamb-13.whqc_768x512q80.jpg Lamb Chop and Red Wine Stew Our lamb chop and red wine stew recipe is a twist on the French classic coq au vin. With minimal prep and ready in just an hour, this is a great wintery dish to serve up to friends and family. 2025-02-14T23:00:15Z https://www.greatbritishchefs.com/recipes/tarte-flambee-gruyere-recipe https://media-cdn2.greatbritishchefs.com/media/gjwhh20n/gruyere-hibbert-selects-6.whqc_768x512q80.jpg Tarte Flambée with Le Gruyère AOP Tarte flambée, also known as flammekueche, is a pizza-like flatbread from Alsace in France. Topped with tangy créme fraiche, melt-in-the-mouth onions and crispy pancetta, this recipe takes it to the next level with lots of Le Gruyère AOP cheese grated over the top. 2025-02-14T23:00:13Z https://www.greatbritishchefs.com/recipes/treacle-cured-venison-recipe https://media-cdn2.greatbritishchefs.com/media/cb0fbc3s/game-bird-selects-14.whqc_768x512q80.jpg Treacle-Cured Venison with Brown Butter Pommes Purée Venison is given a subtle sweetness by being cured in treacle in this wonderful recipe from Jozef Rogulski. With girolles, kale and an out-of-this-world pommes purée made with brown butter on the side, it's a stunning way to serve such a fantastic cut of meat. The sauce, poured tableside, brings everything together. 2025-02-14T23:00:11Z https://www.greatbritishchefs.com/recipes/pistachio-souffle-chocolate-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/z1dpcfgq/game-bird-selects-18.whqc_768x512q80.jpg Pistachio Soufflé with Chocolate Sorbet A soufflé is always guaranteed to impress, and this pistachio-flavoured one comes with a scoop of dark chocolate sorbet to sit on top of the perfectly risen pud. 2025-02-14T23:00:11Z https://www.greatbritishchefs.com/recipes/wild-boar-croquette-recipe https://media-cdn2.greatbritishchefs.com/media/ntunp5ec/game-bird-selects-8.whqc_768x512q80.jpg Wild Boar Croquettes Crispy wild boar croquettes are served with a caper and raisin purée and pickled vegetables in this impressive wild boar recipe. 2025-02-14T23:00:12Z https://www.greatbritishchefs.com/recipes/gravadlax-and-trout-rillette-recipe https://media-cdn2.greatbritishchefs.com/media/xc1g5kcp/game-bird-selects-2.whqc_768x512q80.jpg Gravadlax with Trout Rillettes Thin slices of melt-in-the-mouth cured trout come accompanied by a delicate hot-smoked trout sandwich, pickled cucumber, horseradish crème fraiche and a luxurious garnish of caviar in this wonderful dish which encapsulates British summertime perfectly. 2025-02-14T23:00:11Z https://www.greatbritishchefs.com/recipes/lamb-rump-sweetcorn-lamb-consomme-recipe https://media-cdn2.greatbritishchefs.com/media/wh3ige44/game-bird-selects-11.whqc_768x512q80.jpg Lamb Rump with Sweetcorn Puree and Consommé Perfectly pink lamb is paired with nutty spelt, sweet little onions, a silky sweetcorn purée and salty samphire in this beautiful recipe from Jozef Rogulski. On the side, a clear, intensely flavoured lamb consommé is brimming with deep, savoury flavours. 2025-02-14T23:00:13Z https://www.greatbritishchefs.com/recipes/lobster-scotch-egg-recipe https://media-cdn2.greatbritishchefs.com/media/wlupvkqw/game-bird-selects-6.whqc_768x512q80.jpg Lobster Scotch Egg A scotch egg is a British classic – here, however, the usual sausage is replaced with decadent lobster meat and haddock. Paired with fresh, crunchy celeriac and a verdant lovage mayonnaise, it's a much lighter, far more refined version of the beloved pub snack.  2025-02-14T23:00:13Z https://www.greatbritishchefs.com/recipes/lobster-linguine-basil-recipe https://media-cdn2.greatbritishchefs.com/media/qdzdanwb/gbcbeardmoreaugust2021095.whqc_768x512q80.jpg Lobster Linguine with Genovese Basil Homemade fresh pasta meets decadent lobster meat with fragrant basil in this celebratory dish by chef Matt Beardmore. 2025-02-14T23:00:12Z https://www.greatbritishchefs.com/recipes/chorizo-rabbit-saddle-sweetcorn-recipe https://media-cdn2.greatbritishchefs.com/media/tgrmim4n/paul-welburn-chorizo-2.whqc_768x512q80.jpg Chorizo-stuffed Rabbit Rabbit can often be quite a dry meat, but rolling the loin in pancetta and stuffing it with Spanish chorizo ensures a delicious, rich little morsel which pairs perfectly with sweet scallops. The chilled sweetcorn sauce doesn't just look good – it complements the other flavours on the plate wonderfully. 2025-02-14T23:00:13Z https://www.greatbritishchefs.com/recipes/chorizo-beetroot-spring-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/kvrfm51w/paul-welburn-chorizo-1.whqc_768x512q80.jpg Chorizo and Beetroot Spring Rolls These spring rolls are filled with a delicious combination of spicy chorizo and sweet beetroot, with a duo of delicious dips on the side made from raspberries and striking black garlic. Perfect party food fodder or a great way to kick off a dinner party. 2025-02-14T23:00:07Z https://www.greatbritishchefs.com/recipes/orecchiette-rabbit-chard-recipe https://media-cdn2.greatbritishchefs.com/media/1hdifwpy/gbcbeardmoreaugust2021055.whqc_768x512q80.jpg Orecchiette With Braised Rabbit Making fresh orecchiette – a Puglian pasta shape meaning 'little ears' – is simple to do at home as it doesn't require any specialist equipment. Here, it's tossed in a light, elegant and buttery sauce of braised rabbit and Swiss chard, resulting in a wonderful dish that shows off plenty of Italian technique. 2025-02-14T23:00:11Z https://www.greatbritishchefs.com/recipes/paneer-aur-mirch-ka-salan-rcipe https://media-cdn2.greatbritishchefs.com/media/akhcx5d0/heritage-selects-23.whqc_768x512q80.jpg Paneer Aur Mirch Ka Salan Mirch ka salan is a Hyderabadi dish of curried chilli peppers – here, the idea is given a twist and served with marinated stuffed paneer in a sauce flavoured with blitzed melon seeds. An interesting, colourful and very delicious combination of flavours which showcase some lesser-known aspects of Indian cuisine. 2025-02-14T23:00:10Z https://www.greatbritishchefs.com/recipes/goan-stuffed-fish-recipe https://media-cdn2.greatbritishchefs.com/media/yqfbokyy/heritage-selects-6.whqc_768x512q80.jpg Goan-Stuffed Fish Fillets of tilapia are stuffed with a tropical combination of mango, coconut, chilli and garlic, then dusted in semolina and fried until crisp in this beautiful, flavourful starter from Dayashankar Sharma. 2025-02-14T23:00:10Z https://www.greatbritishchefs.com/recipes/jodhpuri-tawa-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/m5yl3emn/heritage-selects-18.whqc_768x512q80.jpg Jodhpuri Tawa Chicken This delicious Indian chicken dish sees tamarind-marinated breasts sitting on a bed of cumin mash from chef Dayashankar Sharma at Heritage. 2025-02-14T23:00:10Z https://www.greatbritishchefs.com/recipes/gypsy-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/pxen01cq/mutti-tish-selects-5.whqc_768x512q80.jpg Gypsy Eggs Simple, quick and requiring just a handful of ingredients, this dish of Gypsy eggs is, in chef Ben Tish's own words, a fantastic hangover cure. Whether you're been imbibing the evening before or not, however, this dish of eggs gently baked in a rich tomato sauce flavoured with chorizo and ham is the perfect way to start a relaxed weekend. 2025-02-14T23:00:10Z https://www.greatbritishchefs.com/recipes/stuffed-squid-with-tomato-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/lx3pvkyt/mutti-tish-selects.whqc_768x512q80.jpg Sicilian-Stuffed Squid With Tomato Alioli Squid are stuffed with a fragrant mixture of fennel fronds, crunchy breadcrumbs, raisins, capers and pine nuts before being fiercely cooked in a pan until tender and sweet. Served with a gorgeous tomato alioli on the side for dipping and drenched in a nutty butter sauce, it's a dish which will transport you to the island of Sicily in an instant. 2025-02-14T23:00:09Z https://www.greatbritishchefs.com/recipes/tandoori-paneer-asparagus-roll-recipe https://media-cdn2.greatbritishchefs.com/media/pylj1rt5/heritage-selects-10.whqc_768x512q80.jpg Tandoori Paneer and Asparagus Rolls A clever recipe which sees spears of asparagus wrapped in finely sliced and marinated paneer, these cigars can be served as a starter or even as a canapé. 2025-02-14T23:00:09Z https://www.greatbritishchefs.com/recipes/jerusalem-artichoke-tostada-recipe https://media-cdn2.greatbritishchefs.com/media/rnqfkqof/gbcrishinjune202106.whqc_768x512q80.jpg Jerusalem Artichoke Tostada 'There are multiple reasons we don't use Avocados and one if them is the carbon footprint alongside slavery,' says chef Rishim Sachdeva. 'We tried multiple alternatives and finally narrowed down on broad beans to give the fatty, fresh, meaty texture to our tostada and 'replace' the avocados.' 2025-02-14T23:00:09Z https://www.greatbritishchefs.com/recipes/venison-badal-jaam-recipe https://media-cdn2.greatbritishchefs.com/media/lkah0vxm/gbcsharmajuly202156.whqc_768x512q80.jpg Venison Badal Jaam Combining a Lucknow dish of badal jaam (aubergine in a spiced tomato sauce) and venison marinated in spices and vinegar (a technique from Rajasthan), this cross-pollination of regional Indian flavours and techniques results in a beautiful plate of food that's smoky, hot and fresh all at the same time. 2025-02-14T23:00:09Z https://www.greatbritishchefs.com/recipes/pork-rillettes-recipe https://media-cdn2.greatbritishchefs.com/media/ffxbd5ja/218-pork-rillettes.whqc_768x512q80.jpg Pork Rillettes Originating from the Loire valley of France, this is a classic way to turn an inexpensive cut of meat into a delicious dish. Serve with crusty French bread as a first course or light meal. 2025-02-14T23:00:08Z https://www.greatbritishchefs.com/recipes/bar-de-luc-recipe https://media-cdn2.greatbritishchefs.com/media/l5mnx0hx/94-bar-le-duc1.whqc_768x512q80.jpg Bar-de-Luc This redcurrant conserve originated from Bar-le-Duc in the Lorraine region of France. In the authentic recipe, the seeds of the currants are removed, but it is just as delicious if this time-consuming task is not done. 2025-02-14T23:00:08Z https://www.greatbritishchefs.com/recipes/raspberry-curd-recipe https://media-cdn2.greatbritishchefs.com/media/l1njeegn/75-raspberry-curd.whqc_768x512q80.jpg Raspberry Curd Serve this luxurious, buttery curd spread on toast or use it to sandwich a chocolate or vanilla sponge cake together. You can use blackberries instead of raspberries and cook in the same way. Both will also be delicious used to fill a tart as a change from lemon curd. 2025-02-14T23:00:08Z https://www.greatbritishchefs.com/recipes/cod-with-gruyere-pommes-aligot-recipe https://media-cdn2.greatbritishchefs.com/media/wv0f0fnn/gruyere-hibbert-selects-5.whqc_768x512q80.jpg Cod with Pommes Aligot This easy cod recipe sees flaky cod topped with a parsley and garlic butter and crispy breadcrumbs served with silky, cheesy mashed potato; a French creation called pommes aligot. 2025-02-14T23:00:07Z https://www.greatbritishchefs.com/recipes/cheesy-potato-and-quinoa-cakes-recipe https://media-cdn2.greatbritishchefs.com/media/j0qhzlfk/gbcsharmajuly202131-1.whqc_768x512q80.jpg Cheese, Potato and Quinoa Cakes A chaat-type snack that can be upgraded to a starter or main, these delicious cheese-stuffed spheres of spiced potato and quinoa are deep-fried until crisp and served with a colourful dressed salad. Try making smaller cakes to feed a crowd – they're addictively moreish! 2025-02-14T23:00:08Z https://www.greatbritishchefs.com/recipes/duck-egg-anchovy-asparagus-recipe https://media-cdn2.greatbritishchefs.com/media/j52p0k33/img88824.whqc_768x512q80.jpg Duck Egg with Crispy Asparagus and Anchovy Aioli Soft boiled duck eggs are joined by crispy asparagus dippers and a silky anchovy aioli in this cheffy breakfast recipe. 2025-02-14T23:00:05Z https://www.greatbritishchefs.com/recipes/pork-rib-eye-with-apple-recipe https://media-cdn2.greatbritishchefs.com/media/hqbpo2c0/img88781.whqc_768x512q80.jpg Pork Rib-Eye with Apple This simple pork recipe uses the ribeye cut which is said to be the tastiest. Served with sharp apple and hot chilli to pair against this beautifully fatty cut. 2025-02-14T23:00:06Z https://www.greatbritishchefs.com/recipes/torched-mackerel-rhubarb-fennel-recipe https://media-cdn2.greatbritishchefs.com/media/fplcqgdu/img88784.whqc_768x512q80.jpg Torched Mackerel with Rhubarb and Fennel Lightly charred mackerel is paired with sweet and sour rhubarb and refreshing raw fennel in this easy fish starter recipe. 2025-02-14T23:00:06Z https://www.greatbritishchefs.com/recipes/rajasthani-lamb-rack-sangri-recipe https://media-cdn2.greatbritishchefs.com/media/1dfdcpqt/img88804.whqc_768x512q80.jpg Rajasthani Lamb Rack with Sangri Ker sangri is a Rajasthani dish made with sangri (also known as desert beans), ker berries and kummat seeds; three ingredients from the arid plains of the Indian region. 2025-02-14T23:00:07Z https://www.greatbritishchefs.com/recipes/crab-gruyere-rarebit-recipe https://media-cdn2.greatbritishchefs.com/media/0saeoxzc/img88381.whqc_768x512q80.jpg Crab and Le Gruyère AOP Rarebit Rarebit is what cheese on toast hopes it grows up to be, and this recipe takes things a step further by adding luxurious crab meat and nutty, sweet Gruyère cheese. 2025-02-14T22:41:58Z https://www.greatbritishchefs.com/recipes/kokum-halibut-mussel-rasam-recipe https://media-cdn2.greatbritishchefs.com/media/bjxkpkx2/img88709.whqc_768x512q80.jpg Kokum-Crusted Halibut with Mussel Rasam Rasam – a sweet, sour, spiced southern Indian stock – forms the base of this incredible dish from acclaimed chef Vivek Singh. 2025-02-14T23:00:06Z https://www.greatbritishchefs.com/recipes/christmas-pudding-in-jar-recipe https://media-cdn2.greatbritishchefs.com/media/yvgbjb3o/img52252.whqc_768x512q80.jpg Christmas Pudding in a Jar Stuck for ideas for unique and thrifty Christmas gifts? Try Karen's great suggestion of giving a Christmas pudding in a jar. Alternatively follow the recipe section to make this light Christmas pudding yourself. 2025-02-14T22:53:47Z https://www.greatbritishchefs.com/recipes/poached-duck-recipe https://media-cdn2.greatbritishchefs.com/media/mxyfljol/img15662.whqc_768x512q80fpt456fpl490.jpg Poached Duck An intricate preparation of duck from Paul Foster includes a dreamily smooth Brussels sprout purée 2025-02-14T22:47:35Z https://www.greatbritishchefs.com/recipes/slow-cooked-duck-egg-recipe https://media-cdn2.greatbritishchefs.com/media/n0tc40h4/img15145.whqc_768x512q80fpt517fpl605.jpg Slow Cooked Duck Egg Adam Simmonds' professional slow-cooked duck egg with confit duck recipe is remarkable in both flavour and appearance 2025-02-14T22:46:40Z https://www.greatbritishchefs.com/recipes/honey-stout-tart-recipe https://media-cdn2.greatbritishchefs.com/media/jgmfnkry/img27477.whqc_768x512q80fpt408fpl426.jpg Honey and Stout Tart This fabulous honey and stout tart by Richard Corrigan makes a superb dessert for St. Patrick's Day or whenever you please 2025-02-14T22:46:33Z https://www.greatbritishchefs.com/recipes/roast-squab-pigeon-recipe-hollandaise https://media-cdn2.greatbritishchefs.com/media/scklnhdo/img24914.whqc_768x512q80.jpg Roast Pigeon Crispy Leg & Foie Gras Hollandaise This roast pigeon recipe from chef Robert Thompson features the breasts and legs of the succulent squab and a unique take on hollandaise sauce 2025-02-14T22:46:17Z https://www.greatbritishchefs.com/recipes/orange-crisp-recipe https://media-cdn2.greatbritishchefs.com/media/sz4bfopa/img27170.whqc_768x512q80.jpg Orange Crisp These crispy little orange slices are perfect for crumbling onto cakes and desserts for an extra-special decoration 2025-02-14T22:46:13Z https://www.greatbritishchefs.com/recipes/raspberry-nougatine-recipe-pistachio-cream-raspberry https://media-cdn2.greatbritishchefs.com/media/wgnmxa1d/img15750.whqc_768x512q80fpt424fpl463.jpg Raspberry Nougatine With Pistachio Cream Mark Jordan's raspberry nougatine recipe is a joyous celebration of raspberries. Pistachio cream adds a tasty contrast to the raspberry sorbet, coulis and nougatine. 2025-02-14T22:45:54Z https://www.greatbritishchefs.com/recipes/lemon-parfait-recipe https://media-cdn2.greatbritishchefs.com/media/pl4dl5fg/img25024.whqc_768x512q80fpt507fpl481.jpg Lemon Parfait This lemon parfait recipe from Marcello Tully is a lovely lemon dessert. Silky smooth, tangy, indulgent - it is all a lemon parfait should be 2025-02-14T22:45:39Z https://www.greatbritishchefs.com/recipes/muncaster-crab-recipe-hens-egg-salad-mustard https://media-cdn2.greatbritishchefs.com/media/fazjyy11/img21705.whqc_768x512q80fpt543fpl474.jpg Muncaster Crab With Egg Salad & Mayonnaise This fabulous crab recipe by Nigel Haworth is a celebration of crab season. Crab meat is served deliciously as beer battered crab claws and as fried crab balls 2025-02-14T22:45:14Z https://www.greatbritishchefs.com/recipes/dark-chocolate-souffle-recipe https://media-cdn2.greatbritishchefs.com/media/x52oiolu/img9734.whqc_768x512q80.jpg Dark Chocolate Souffle Shaun Rankin shares a dark chocolate souffle recipe, served with a helping of Christmas pudding ice cream - turning a simple dessert into a festive delight 2025-02-14T22:45:03Z https://www.greatbritishchefs.com/recipes/omelette-with-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/dmhjaypo/img21463.whqc_768x512q80fpt436fpl521.jpg Omelette with Tomato Nigel Mendham elevates the humble omelette to a thing of beauty with goat's curd and heirloom tomatoes in this summery recipe 2025-02-14T22:44:54Z https://www.greatbritishchefs.com/recipes/anise-raspberry-cocktail-recipe https://media-cdn2.greatbritishchefs.com/media/4qwhxhl2/img25392.whqc_768x512q80fpt523fpl549.jpg Anise and Raspberry Cocktail A stunning cocktail from Fera at Claridges redistills raspberry and anise hyssop to create new, flavourful spirits 2025-02-14T22:44:45Z https://www.greatbritishchefs.com/recipes/sicilian-rabbit-recipe https://media-cdn2.greatbritishchefs.com/media/hhijiwmi/img17179.whqc_768x512q80fpt480fpl530.jpg Sicilian Rabbit Francesco Mazzei elevates the humble rabbit to true gourmet status in this colourful recipe, making the most of every part of the rabbit and pairing with sweet and sour sauce and a host of Italian treats 2025-02-14T22:44:04Z https://www.greatbritishchefs.com/recipes/tonka-bean-creme-brulee https://media-cdn2.greatbritishchefs.com/media/k0ufg45y/img21991.whqc_768x512q80fpt525fpl502.jpg Tonka Bean Crème Brûlée Stephen Crane's crème brûlée recipe uses tonka beans for a distinctive twist to classic crème brûlée. Oat crumble, almonds and chocolate round out this dessert 2025-02-14T22:43:46Z https://www.greatbritishchefs.com/recipes/courgette-flowers-recipe-goats-cheese-violet-jelly https://media-cdn2.greatbritishchefs.com/media/pgqbxjgh/img26995.whqc_768x512q80fpt450fpl433.jpg Courgette Flower With Goats Cheese Pascal Aussignac has crafted a brilliant courgette flowers recipe that stuffs the flowers with creamy goats cheese. Violet jelly adds lovely flavour to this dish 2025-02-14T22:43:36Z https://www.greatbritishchefs.com/recipes/foie-gras-mushroom-naan-fennel-recipe https://media-cdn2.greatbritishchefs.com/media/xchowjau/img16142.whqc_768x512q80fpt414fpl616.jpg Spiced Foie Gras With Naan & Fennel Salad Beautiful spice-seared foie gras is served with wild mushroom naan and a crisp mango and fennel salad. Vineet Bhatia's foie gras recipe combines tasty flavours 2025-02-14T22:43:30Z https://www.greatbritishchefs.com/recipes/coffee-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/wcblsx5y/img10579.whqc_768x512q80.jpg Coffee Panna Cotta This complex dish from Tom Aikens showcases coffee in a variety of forms and textures, making an inspirational dessert 2025-02-14T22:43:12Z https://www.greatbritishchefs.com/recipes/coffee-chocolate-dessert-recipe https://media-cdn2.greatbritishchefs.com/media/xnzliv5n/img16184.whqc_768x512q80fpt490fpl489.jpg Coffee and Chocolate Dessert This dessert makes use of an espuma gun to create light-as-air coffee foam, combined with a rich chocolate cream and a chocolate cookie crumb 2025-02-14T22:42:49Z https://www.greatbritishchefs.com/recipes/fig-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/pcbpawke/img15635.whqc_768x512q80fpt486fpl489.jpg Fig Ice Cream To get you in the autumnal mood, Paul Foster gives us his recipe for fruity fig ice cream! 2025-02-14T22:42:46Z https://www.greatbritishchefs.com/recipes/cardamom-strawberries-recipe https://media-cdn2.greatbritishchefs.com/media/44pdctv1/img26916.whqc_768x512q80.jpg Cardamom Strawberries Spice up a summer dessert using a divine cardamom strawberries recipe from Shaun Hill 2025-02-14T22:42:06Z https://www.greatbritishchefs.com/recipes/roast-partridge-recipe https://media-cdn2.greatbritishchefs.com/media/absjl5x0/img9723.whqc_768x512q80fpt397fpl502.jpg Roast Partridge Frances Atkins' roast partridge recipe is one hell of a concoction, serving the meat with bamboo, spiced sausage and chervil cream 2025-02-14T22:41:54Z https://www.greatbritishchefs.com/recipes/pea-soup-recipe https://media-cdn2.greatbritishchefs.com/media/t5lf0akd/img25052.whqc_768x512q80fpt460fpl532.jpg Pea Soup For a wonderful pea soup recipe, look no further than this pea soup by Marcello Tully. It's a great vegetarian soup recipe that goes well with bread or toasties 2025-02-14T22:41:14Z https://www.greatbritishchefs.com/recipes/rosehip-syrup-recipe https://media-cdn2.greatbritishchefs.com/media/r2ilrixm/img52169.whqc_768x512q80fpt498fpl520.jpg Rosehip Syrup Rosehip syrup is a lovely accompaniment for a variety of sweet and savoury foods. This rosehip syrup recipe by Geoffrey Smeddle is ideal with cheese or ice cream 2025-02-14T22:41:02Z https://www.greatbritishchefs.com/recipes/malt-bread-recipe https://media-cdn2.greatbritishchefs.com/media/a0ydakc3/img15629.whqc_768x512q80fpt406fpl474.jpg Malt Bread Paul Foster's densely flavoured malt bread recipe is superb as an accompaniment to soup or simply on its own with a knob of butter 2025-02-14T22:40:13Z https://www.greatbritishchefs.com/recipes/prune-parfait-recipe https://media-cdn2.greatbritishchefs.com/media/5jmfjpbu/img9706.whqc_768x512q80.jpg Prune Parfait This recipe combines a prune and Tokaji parfait with prune cake, Tokaji jelly and white chocolate ganache to mention but a few components to this dish. A complex but stunning dessert 2025-02-14T22:39:51Z https://www.greatbritishchefs.com/recipes/halibut-ceviche-mango-recipe https://media-cdn2.greatbritishchefs.com/media/wg3mbfhy/img25399.whqc_768x512q80fpt507fpl486.jpg Halibut Ceviche with Mango Martin Wishart's stunning ceviche recipe is full of bold and vibrant flavours, from passion fruit to coriander 2025-02-14T22:39:50Z https://www.greatbritishchefs.com/recipes/classic-apple-tarte-tatin https://media-cdn2.greatbritishchefs.com/media/04chctb0/img24755.whqc_768x512q80fpt458fpl478.jpg Classic Apple Tarte Tatin Award-winning chef Richard Davies shares an enticing tarte Tatin recipe, with some expert tips for how to nail this French dessert 2025-02-14T22:39:44Z https://www.greatbritishchefs.com/recipes/vanilla-panna-cotta-recipe-grappa https://media-cdn2.greatbritishchefs.com/media/m3yjqh5t/img24987.whqc_768x512q80fpt420fpl542.jpg Vanilla Panna Cotta With Grappa & Strawberries Robert Thompson shares his divine vanilla panna cotta recipe which includes the Italian spirit, grappa. The panna cotta is simple to prepare and makes a great summery dessert 2026-02-09T11:24:24Z https://www.greatbritishchefs.com/recipes/duck-sweetcorn-salad-recipe https://media-cdn2.greatbritishchefs.com/media/louhwqfx/img14815.whqc_768x512q80fpt484fpl485.jpg Duck and Sweetcorn Salad Adam Stokes pairs duck with sweetcorn, coriander and orange in this fantastically fresh salad recipe 2025-02-14T22:39:06Z https://www.greatbritishchefs.com/recipes/spiced-brioche-recipe https://media-cdn2.greatbritishchefs.com/media/1mviydnk/img9788.whqc_768x512q80.jpg Spiced Brioche Simon Rogan uses up leftover brioche to create a magical petit four; serving the enriched bread with a punchy sea buckthorn curd 2025-02-14T22:38:38Z https://www.greatbritishchefs.com/recipes/squid-nduja-recipe https://media-cdn2.greatbritishchefs.com/media/cu5oa4qm/img21170.whqc_768x512q80fpt450fpl472.jpg Squid and 'nduja Dominic Chapman shares a divine squid and 'nduja recipe with Great British Chefs - a fine salad for a springtime or summer evening 2025-02-14T22:38:37Z https://www.greatbritishchefs.com/recipes/mango-passion-fruit-mousse https://media-cdn2.greatbritishchefs.com/media/bocdyeir/img17663.whqc_768x512q80fpt437fpl625.jpg Mango and passion fruit mousse recipe This marvelous mango and passion fruit recipe by Dominic Chapman is a lovely summer dessert to prepare. Passion fruit sauce adds an extra exotic taste. 2025-02-14T22:38:32Z https://www.greatbritishchefs.com/recipes/crispy-duck-with-coleslaw-recipe https://media-cdn2.greatbritishchefs.com/media/suqb4ayy/img14727.whqc_768x512q80fpt466fpl631.jpg Crispy Duck with Coleslaw Adam Gray serves up deliciously crispy roasted duck with a vitamin packed red cabbage coleslaw and watercress salad 2025-02-14T22:38:06Z https://www.greatbritishchefs.com/recipes/chilli-jam-recipe https://media-cdn2.greatbritishchefs.com/media/4ukdyifs/img24767.whqc_768x512q80fpt486fpl491.jpg Chilli Jam Richard Davies' terrific jam recipe is perfect for those seeking warmth through the colder months, combining chilli, ginger and peppers for a condiment with a kick 2025-02-14T22:37:45Z https://www.greatbritishchefs.com/recipes/goats-curd-recipe-parfait-blueberries-basil https://media-cdn2.greatbritishchefs.com/media/i0njgtzh/img18686.whqc_768x512q80fpt534fpl507.jpg Goat's Curd Parfait , Blueberries & Basil Interesting and fresh ingredients are perfectly matched and executed in this beautiful goat's curd recipe from Luke Holder 2025-02-14T22:37:41Z https://www.greatbritishchefs.com/recipes/coffee-walnut-semolina-recipe-squares https://media-cdn2.greatbritishchefs.com/media/irihnoi2/img16126.whqc_768x512q80fpt423fpl651.jpg Semolina Squares with Coffee and Walnut This semolina recipe from Vineet Bhatia of Rasoi fame is a bit different as the semolina is combined with coffee and walnuts to create a perfect petit four 2025-02-14T22:37:40Z https://www.greatbritishchefs.com/recipes/grilled-leek-recipe-aubergine-mushrooms https://media-cdn2.greatbritishchefs.com/media/mw3b02w3/img15484.whqc_768x512q80fpt424fpl511.jpg Grilled Leek With Aubergine & Mushroom Steven Drake's grilled leek recipe gets excellent charred flavour from the burnt aubergines. Mushrooms give the leeks a beautiful earthy flavour 2025-02-14T22:37:33Z https://www.greatbritishchefs.com/recipes/chocolate-pear-recipe https://media-cdn2.greatbritishchefs.com/media/s3kklk53/img15481.whqc_768x512q80fpt492fpl499.jpg Chocolate and Pear Steve Drake creates a vibrant and adventurous dessert out of the surprisingly complementary flavours of chocolate, pear and coriander 2025-02-14T22:36:47Z https://www.greatbritishchefs.com/recipes/hazelnut-mousse-cake-recipe https://media-cdn2.greatbritishchefs.com/media/l1tb0vfa/img22971.whqc_768x512q80fpt494fpl492.jpg Hazelnut Mousse Cake Josh Eggleton serves up a sumptuous hazelnut, caramel and sesame mousse cake, covered in a rich chocolate glaze for an extra special dinner party dessert 2025-02-14T22:36:22Z https://www.greatbritishchefs.com/recipes/lobster-chickpea-recipe https://media-cdn2.greatbritishchefs.com/media/eaofloby/img26908.whqc_768x512q80fpt462fpl575.jpg Lobster with Chickpea This luxurious lobster with chickpea recipe has a real warming flavour and is incredibly easy to prepare 2025-02-14T22:35:52Z https://www.greatbritishchefs.com/recipes/basil-polenta-recipe https://media-cdn2.greatbritishchefs.com/media/ysyafbj2/img27420.whqc_768x512q80fpt455fpl528.jpg Basil Polenta Tom Aikens' magnificent basil polenta is a wonderfully savoury treat to enjoy. This polenta recipe is a wonderful dish as a starter, side or light main 2025-02-14T22:35:47Z https://www.greatbritishchefs.com/recipes/sea-bass-panzanella-recipe https://media-cdn2.greatbritishchefs.com/media/3cqpsn3s/img24352.whqc_768x512q80fpt484fpl554.jpg Sea Bass with Panzanella Russell Brown pairs this classic Tuscan salad with beautifully pan-fried sea bass and plump tiger prawns 2025-02-14T22:35:43Z https://www.greatbritishchefs.com/recipes/apple-torte-recipe https://media-cdn2.greatbritishchefs.com/media/3yrgnvzp/img16772.whqc_768x512q80fpt590fpl354.jpg Apple Torte A supreme apple torte recipe from Anna Hansen makes the perfect snack or dessert and is delicious served with cream 2025-02-14T22:35:12Z https://www.greatbritishchefs.com/recipes/onion-bread-recipe https://media-cdn2.greatbritishchefs.com/media/v50lbyqa/img18008.whqc_768x512q80fpt439fpl450.jpg Onion Bread This onion bread recipe is from the great Norfolk based chef Kevin Mangeolles - this onion bread recipe delivers delicious onion bread time and time again 2025-11-05T13:21:58Z https://www.greatbritishchefs.com/recipes/brigadieros-escocia-recipe https://media-cdn2.greatbritishchefs.com/media/gmlf0evn/img25250.whqc_768x512q80.jpg Brigadieros da Escocia Marcello Tully pays homage to both Brazil and Scotland in this heavenly whisky and shortbread truffle recipe, a true reflection of the chef's roots 2025-02-14T22:34:51Z https://www.greatbritishchefs.com/recipes/squid-recipe-braised-in-red-wine https://media-cdn2.greatbritishchefs.com/media/3rqnqgxd/img25516.whqc_768x512q80fpt550fpl495.jpg Squid Braised In Red Wine & Tomato Squid is braised slowly in a rich red wine in this squid recipe by Martin Wishart. This is a marvellous recipe for squid that will definitely impress any guest 2025-02-14T22:34:29Z https://www.greatbritishchefs.com/recipes/champagne-jelly-recipe https://media-cdn2.greatbritishchefs.com/media/abklecax/img12612.whqc_768x512q80.jpg Champagne Jelly This luxurious jelly infuses Champagne with zesty citrus flavours to create a playful summer dessert 2025-02-14T22:34:11Z https://www.greatbritishchefs.com/recipes/forgotten-tonic-cocktail-recipe https://media-cdn2.greatbritishchefs.com/media/mycbe2bd/img27594.whqc_768x512q80fpt464fpl524.jpg Forgotten Cocktail A beautiful cocktail straight from the bar at Vivek Singh's Cinnamon Club restaurant combines the malty flavours of Genever with the spice of cardamom 2025-02-14T22:34:00Z https://www.greatbritishchefs.com/recipes/peanut-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/h32g35ii/img27788.whqc_768x512q80.jpg Peanut Ice Cream Go nutty with Robert Thompson's gorgeous peanut ice cream recipe 2025-02-14T22:33:37Z https://www.greatbritishchefs.com/recipes/foie-gras-apple-compote-walnut-crunch https://media-cdn2.greatbritishchefs.com/media/4valucza/img15168.whqc_768x512q80fpt511fpl491.jpg Foie gras, Apple Compote & Walnut Crunch This foie gras recipe brings together the heavenly combination of foie gras, apple compote and walnut crunch - a classic from Danesfield House's Adam Simmonds 2025-02-14T22:33:29Z https://www.greatbritishchefs.com/recipes/lamb-and-gnocchi-recipe https://media-cdn2.greatbritishchefs.com/media/durb44um/img10454.whqc_768x512q80.jpg Lamb and Gnocchi This dish reads as a celebration of spring - new season lamb with a wild garlic crust, served alongside a rich tarragon gnocchi and seasonal spinach 2025-02-14T22:33:28Z https://www.greatbritishchefs.com/recipes/crispy-duck-livers-recipe https://media-cdn2.greatbritishchefs.com/media/ogzdwrmk/img26756.whqc_768x512q80fpt459fpl560.jpg Crispy Duck Livers Shaun Hill's crispy duck livers come served with a sharp tomato & celery salad 2025-02-14T22:33:18Z https://www.greatbritishchefs.com/recipes/mackerel-and-horseradish-recipe https://media-cdn2.greatbritishchefs.com/media/2rrevxyh/img18016.whqc_768x512q80fpt495fpl510.jpg Mackerel & Horseradish Kevin Mangeolles combines the classic combination of mackerel and horseradish with watermelon to make a stylish starter 2025-02-14T22:33:12Z https://www.greatbritishchefs.com/recipes/cod-clams-recipe https://media-cdn2.greatbritishchefs.com/media/1mspx0cc/img16752.whqc_768x512q80fpt458fpl538.jpg Cod with Clams Anna Hansen's cod with clams recipe has a hint of spice - thanks to some spicy chorizo - and takes just 30 minutes to prepare 2025-02-14T22:33:03Z https://www.greatbritishchefs.com/recipes/milk-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/mwnjnsdz/img15024.whqc_768x512q80fpt477fpl496.jpg Milk Ice Cream This wonderfully creamy milk ice cream recipe by Christoffer Hruskova is remarkably flavourful and makes a great dessert as well as a palate cleanser 2025-02-14T22:32:39Z https://www.greatbritishchefs.com/recipes/pancakes-with-ham-recipe https://media-cdn2.greatbritishchefs.com/media/tovpbri3/img14686.whqc_768x512q80fpt525fpl541.jpg Pancakes with Ham This simple pancakes with ham recipe pairs with roast ham and maple syrup for a delicious way to use up Christmas leftovers 2025-02-14T22:32:15Z https://www.greatbritishchefs.com/recipes/john-dory-endive-recipe https://media-cdn2.greatbritishchefs.com/media/qfmlhcrr/img23175.whqc_768x512q80fpt487fpl507.jpg John Dory with Endive This stunning recipe from the Galvin brothers combines the delicate flesh of John Dory with a sweet and nutty raisin and pine nut dressing 2025-02-14T22:31:55Z https://www.greatbritishchefs.com/recipes/cullen-skink-recipe https://media-cdn2.greatbritishchefs.com/media/0opfbzbm/img14799.whqc_768x512q80fpt534fpl514.jpg Cullen Skink Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night 2025-02-14T22:30:53Z https://www.greatbritishchefs.com/recipes/creme-fraiche-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/4xvpzezx/img25289.whqc_768x512q80fpt511fpl489.jpg Crème Fraîche Panna Cotta Marcello Tully pairs a creamy panna cotta with zingy blackberry coulis and a refreshing orange and mint sorbet 2025-02-14T22:30:45Z https://www.greatbritishchefs.com/recipes/raspberry-lavender-creme-brulee https://media-cdn2.greatbritishchefs.com/media/rddi1ha4/img22170.whqc_768x512q80fpt396fpl532.jpg Raspberry & Lavender Crème Brûlée This elegant crème brûlée recipe combines the exquisite flavours of fresh raspberry and lavender for a delightful dessert. It is a brilliant crème brûlée to try 2025-02-14T22:30:39Z https://www.greatbritishchefs.com/recipes/confit-of-salmon-recipe https://media-cdn2.greatbritishchefs.com/media/buxhch54/img15433.whqc_768x512q80fpt548fpl509.jpg Confit of Salmon Tom Kitchin's precise advice for cooking the salmon should yield a delicately flavoured dish. It's simple yet extraordinary 2025-02-14T22:30:35Z https://www.greatbritishchefs.com/recipes/partridge-recipe-vegetables-tarragon https://media-cdn2.greatbritishchefs.com/media/s3lbbdja/img19312.whqc_768x512q80fpt477fpl449.jpg Partridge, Vegetables & Tarragon Jus Mark Dodson shares his sublime partridge recipe, which comes served with parsnip, carrots and brussels sprouts. This makes a great alternative sunday roast dish 2025-02-14T22:30:30Z https://www.greatbritishchefs.com/recipes/quince-muscat-apple-fruit-compote-recipe https://media-cdn2.greatbritishchefs.com/media/13cboptd/img22135.whqc_768x512q80fpt433fpl555.jpg Quince, Muscat & Apple Compote This sweet fruit compote recipe from Geoffrey Smeddle is a fantastic accompaniment to cheese. Quince, muscat and apple go well in this fruit compote recipe. 2025-02-14T22:30:25Z https://www.greatbritishchefs.com/recipes/victory-lemonade-cocktail-recipe https://media-cdn2.greatbritishchefs.com/media/oeebfked/img27600.whqc_768x512q80fpt511fpl485.jpg Victory Lemonade Cocktail An exquisite cocktail from Cinnamon Club's bar contains Port, Fernet Branca and ginger beer 2025-02-14T22:30:22Z https://www.greatbritishchefs.com/recipes/turbot-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/1led5xpe/img27494.whqc_768x512q80fpt462fpl474.jpg Turbot with Mussels An exquisite turbot dish from Richard Corrigan contains mussels, salsify and sea vegetables - a wonderful option for the colder months 2025-02-14T22:29:28Z https://www.greatbritishchefs.com/recipes/bubblegum-panna-cotta https://media-cdn2.greatbritishchefs.com/media/55elmevp/img10516.whqc_768x512q80.jpg Bubblegum Panna Cotta This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation 2025-02-14T22:27:56Z https://www.greatbritishchefs.com/recipes/hake-fillet-recipe-mussels-parsley-cream-sauce https://media-cdn2.greatbritishchefs.com/media/0ggdpdat/img25017.whqc_768x512q80fpt469fpl483.jpg Hake Fillet With Mussels & Parsley Sauce Hake is served up beautifully in this hake fillet recipe by Marcello Tully. Hake is served with mussels and cream sauce for a meal that's easy to prepare 2025-02-14T22:27:32Z https://www.greatbritishchefs.com/recipes/linzer-tart-recipe https://media-cdn2.greatbritishchefs.com/media/wc4aurx2/img10365.whqc_768x512q80.jpg Linzer Tart Martin Wishart presents a new spin on Austria's historical dessert by replacing the blackberries with cranberries 2025-02-14T22:27:30Z https://www.greatbritishchefs.com/recipes/gourmet-corn-recipe https://media-cdn2.greatbritishchefs.com/media/cd5lhuj2/img24807.whqc_768x512q80.jpg Gourmet Corn Robert Ortiz takes inspiration from his Peruvian roots to create a visually stunning corn dish, with multiple purple and yellow corn elements 2025-02-14T22:27:22Z https://www.greatbritishchefs.com/recipes/pan-fried-grey-mullet-recipe https://media-cdn2.greatbritishchefs.com/media/ue5nvumr/img15072.whqc_768x512q80fpt536fpl508.jpg Pan-Fried Grey Mullet Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with nettle emulsion and parsley sauce 2025-02-14T22:27:08Z https://www.greatbritishchefs.com/recipes/fruit-souffle-recipe https://media-cdn2.greatbritishchefs.com/media/rpmfxphj/img16875.whqc_768x512q80fpt446fpl517.jpg Fruit Soufflé Chris Horridge's fruit soufflé recipe is a fantastic way to enjoy fresh, seasonal fruit. This fruit dessert is an impressive treat, and the recipe is easy to follow. 2025-02-14T22:27:04Z https://www.greatbritishchefs.com/recipes/raspberry-vinegar-recipe https://media-cdn2.greatbritishchefs.com/media/phrl0l1l/img22974.whqc_768x512q80fpt549fpl586.jpg Raspberry Vinegar Josh Eggleton's raspberry vinegar is fantastic to have in the cupboard and is easy to make. Raspberry vinegar adds great flavour to salads and marinade. 2025-02-14T22:27:02Z https://www.greatbritishchefs.com/recipes/walnut-chestnut-chocolates-recipe https://media-cdn2.greatbritishchefs.com/media/05zaq4wc/img10582.whqc_768x512q80.jpg Walnut and Chestnut Chocolates These sumptuous walnut and chestnut chocolates will make perfect petits fours for any winter party 2025-02-14T22:26:09Z https://www.greatbritishchefs.com/recipes/grey-mullet-recipe https://media-cdn2.greatbritishchefs.com/media/cpsoio54/img15511.whqc_768x512q80fpt482fpl515.jpg Grey Mullet A sublime grey mullet dish from Steve Drake pairs the underrated fish with pearl barley, Jerusalem artichoke and black garlic 2025-02-14T22:25:42Z https://www.greatbritishchefs.com/recipes/sea-trout-recipe-asparagus-grapefruit-sabayon https://media-cdn2.greatbritishchefs.com/media/wcfcefy2/img27061.whqc_768x512q80fpt529fpl467.jpg Sea Trout, Asparagus & Pink Grapefruit Sabayon Sea trout is paired with an exciting grapefruit sabayon in this spectacular sea trout recipe by Shaun Rankin. Grilled sea trout steaks make impressive starters. 2025-02-14T22:25:32Z https://www.greatbritishchefs.com/recipes/mackerel-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/zhfjwqm2/img10580.whqc_768x512q80.jpg Mackerel and Beetroot This dazzling dish from Tom Aikens contains many elements, celebrating the flavours of mackerel, beetroot and hazelnut 2025-02-14T22:25:03Z https://www.greatbritishchefs.com/recipes/christmas-turkey-recipe https://media-cdn2.greatbritishchefs.com/media/55eilsn2/img9516.whqc_768x512q80fpt489fpl554.jpg Christmas Turkey This spectacular Christmas turkey recipe is perfect for Christmas dinner. Roasted with pancetta, this will delight the whole family. 2025-02-14T22:24:49Z https://www.greatbritishchefs.com/recipes/kumquat-dessert-recipe https://media-cdn2.greatbritishchefs.com/media/qbccdkps/img23665.whqc_768x512q80fpt495fpl508.jpg Kumquat Dessert This dessert from Graham Campbell is a veritable celebration of citrus flavours, with orange blossom panna cotta, kumquat panettone and confit kumquats 2025-02-14T22:23:42Z https://www.greatbritishchefs.com/recipes/strawberry-elderflower-dessert-recipe https://media-cdn2.greatbritishchefs.com/media/srjndmzs/img27305.whqc_768x512q80fpt400fpl422.jpg Strawberry & Elderflower Dessert Simon Hulstone pairs strawberry and elderflower to conjure up an exquisitely nouveau dessert, perfect for the summer months 2025-02-14T22:23:36Z https://www.greatbritishchefs.com/recipes/snail-cassolette-recipe https://media-cdn2.greatbritishchefs.com/media/0btlohn2/img26998.whqc_768x512q80.jpg Snail Cassolette This snail cassolette makes a superb dinner party starter, packed with flavour from capers, anchovies, snails and parsley 2025-02-14T22:23:26Z https://www.greatbritishchefs.com/recipes/kalonji-jhinga-spiced-tiger-prawns-recipe https://media-cdn2.greatbritishchefs.com/media/eb3psl31/img16275.whqc_768x512q80fpt586fpl413.jpg Spicy Tiger Prawns Kalonji Jhinga is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé. This Alfred Prasad tiger prawns recipe is simple to follow 2025-02-14T22:23:25Z https://www.greatbritishchefs.com/recipes/peach-with-rosemary-recipe https://media-cdn2.greatbritishchefs.com/media/co2dtdyt/img23077.whqc_768x512q80fpt458fpl528.jpg Peach with Rosemary Peaches and cream are a perfect combination. In this dish, Martin Wishart pairs sweet poached peaches with an aromatic rosemary cream for a new twist on the classic 2025-02-14T22:23:19Z https://www.greatbritishchefs.com/recipes/gratin-of-scottish-raspberries-recipe https://media-cdn2.greatbritishchefs.com/media/sg4db2y4/img25443.whqc_768x512q80fpt453fpl492.jpg Gratin Of Scottish Raspberries Scottish raspberries are known for their quality. In this raspberry recipe, they are used by award-winning chef, Martin Wishart for an elegantly simple pud 2025-02-14T22:23:18Z https://www.greatbritishchefs.com/recipes/gnocchi-tomato-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/y5pgri1f/img24323.whqc_768x512q80fpt437fpl650.jpg Gnocchi with Tomato Sauce Russell Brown's beautiful gnocchi dish is served with a host of Italian delights, including mozzarella, pine nuts and basil 2025-02-14T22:20:54Z https://www.greatbritishchefs.com/recipes/poached-pineapple-chocolate-recipe https://media-cdn2.greatbritishchefs.com/media/5qqj5ig1/img16233.whqc_768x512q80fpt424fpl534.jpg Poached Pineapple with Chocolate Steven Smith's dazzling dessert is laced with the flavours of the Caribbean, including poached pineapple and rum and raisin 2025-02-14T22:11:59Z https://www.greatbritishchefs.com/recipes/mugwort-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/342nqm5w/img15720.whqc_768x512q80fpt497fpl513.jpg Mugwort Panna Cotta Ollie Moore's mugwort panna cotta recipe is a must for those who like to experiment with foraged ingredients 2025-02-14T22:11:25Z https://www.greatbritishchefs.com/recipes/cauliflower-kimchi-raisins-recipe https://media-cdn2.greatbritishchefs.com/media/20bhjybm/img88690.whqc_768x512q80.jpg Roast Cauliflower with Cauliflower Kimchi A dish which celebrates every part of the cauliflower, Rishim Sachdeva's bowl of cauliflower includes a charred floret, caramelised purée made from the stem and kimchi from the leaves and stalks. Topped with tangy pickled raisins, it's an absolute knockout. 2025-02-14T23:00:06Z https://www.greatbritishchefs.com/recipes/chipotle-mushrooms-leeks-recipe https://media-cdn2.greatbritishchefs.com/media/3ainqapj/img88679.whqc_768x512q80.jpg Vegan Chipotle Mushrooms and Leeks A vegan dish absolutely jam-packed with flavour, Rishim's simple recipe shows how just a handful of good ingredients can create something amazing. The chilli paste can be made in advance and is an incredible thing to have in your fridge, perfect for marinating all manner of vegetables. 2025-02-14T22:35:41Z https://www.greatbritishchefs.com/recipes/pasta-nerano-recipe https://media-cdn2.greatbritishchefs.com/media/t4lbpc4x/img88625.whqc_768x512q80.jpg Pasta Nerano A wonderful, simple pasta dish of courgettes, cheese and basil from Robin Gill. 2025-02-14T22:30:32Z https://www.greatbritishchefs.com/recipes/halloumi-loaf-recipe https://media-cdn2.greatbritishchefs.com/media/402nhqve/img88624.whqc_768x512q80.jpg Halloumi Loaf A rich loaf of bread studded with halloumi, Selin Kiazim's recipe is bound to be an instant hit. 2025-02-14T22:32:32Z https://www.greatbritishchefs.com/recipes/salt-beef-sando-recipe https://media-cdn2.greatbritishchefs.com/media/znfbuwlz/img88620.whqc_768x512q80.jpg Salt Beef Sando It might take a good week to cure and five hours to cook, but this homemade salt beef recipe is well worth the wait. Falling apart and full of flavour, it makes use of the natural saltpetre found in celery rather than using processed salts. Load it up in sandwiches, or serve it hot with potatoes – whatever takes your fancy! 2025-02-14T22:29:51Z https://www.greatbritishchefs.com/recipes/custard-tart-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/bqvioy3w/img88619.whqc_768x512q80.jpg Custard Tart with Poached Rhubarb A good custard tart is a perfect example of how a handful of simple ingredients can create something wonderful. Henry’s recipe is a pure as they come, with a little poached rhubarb on the side to cut through the richness. Feel free to swap out the rhubarb for whatever seasonal fruit you fancy. 2025-02-14T22:37:26Z https://www.greatbritishchefs.com/recipes/cured-bream-with-oyster-chaat-recipe https://media-cdn2.greatbritishchefs.com/media/kajlklle/img88586.whqc_768x512q80.jpg Cured Sea Bream and Oyster Chaat Sea bream is lightly cured with spices and citrus and mixed with fresh oysters, chilli and a spiced mango dressing in this delicious recipe from Sameer Taneja. 2025-02-14T22:42:24Z https://www.greatbritishchefs.com/recipes/yoghurt-mousse-rhubarb-turkish-delight-recipe https://media-cdn2.greatbritishchefs.com/media/bwjajb4d/img88441.whqc_768x512q80.jpg Yoghurt Mousse with Turkish Delight and Rhubarb Middle Eastern flavours of rose, pistachio and yoghurt meet seasonal rhubarb in this beautiful make-ahead dessert. 2025-02-14T22:35:01Z https://www.greatbritishchefs.com/recipes/raspberry-cremeux-recipe https://media-cdn2.greatbritishchefs.com/media/cdfhvfm5/img88440.whqc_768x512q80.jpg Raspberry Crémeux with Vanilla Sablé A bright pink just set raspberry mousse is encased in white chocolate for this knockout dessert from Stuart Collins. 2025-02-14T22:39:23Z https://www.greatbritishchefs.com/recipes/avocado-ice-cream-sesame-cone-recipe https://media-cdn2.greatbritishchefs.com/media/0rcmu5i1/img88457.whqc_768x512q80.jpg Avocado Ice Cream with Sesame Cones A dish that's both sweet and slightly savoury, this silky avocado ice cream recipe comes served in miniature sesame tuile cones. 2025-02-14T22:37:04Z https://www.greatbritishchefs.com/recipes/cured-trout-beetroot-asparagus-recipe https://media-cdn2.greatbritishchefs.com/media/oj2niomd/img88459.whqc_768x512q80.jpg Cured Trout with Beetroot and White Asparagus Cured Chalkstream trout meets discs of beetroot and a basil and white asparagus sauce in this beautiful dish from Stuart Collins. 2025-02-14T22:38:31Z https://www.greatbritishchefs.com/recipes/chickpea-chips-wild-garlic-custard https://media-cdn2.greatbritishchefs.com/media/0n4nnlr2/img88455.whqc_768x512q80.jpg Chickpea Chips with Wild Garlic Custard These moreish chickpea chips are made by combining milk and gram flour until set, then cutting them into strips and deep-frying until crisp. 2025-02-14T22:26:04Z https://www.greatbritishchefs.com/recipes/cod-turnips-wasabi-creme-fraiche-recipe https://media-cdn2.greatbritishchefs.com/media/lvak31zw/img88444.whqc_768x512q80.jpg Steamed Cod with Turnips and Wasabi Crème Fraîche Full of pure, clean flavours, this cod recipe from Stuart Collins is an absolute treat. 2025-02-14T22:28:55Z https://www.greatbritishchefs.com/recipes/sous-vide-rose-veal-recipe https://media-cdn2.greatbritishchefs.com/media/bxsa4z3n/img88461.whqc_768x512q80.jpg Sous Vide Rose Veal Fillet Rose veal fillet is cooked to perfection using sous vide, before being seared and served with a deeply savoury onion and beer purée. 2025-02-14T22:42:56Z https://www.greatbritishchefs.com/recipes/chicken-chestnut-shorba-recipe https://media-cdn2.greatbritishchefs.com/media/szcpw02v/img88544.whqc_768x512q80.jpg Chicken and Chestnut Shorba This simple chicken soup recipe is thickened with chestnuts and cream and indulgently finished with black truffle. 2025-02-14T22:27:43Z https://www.greatbritishchefs.com/recipes/vegan-black-dal-recipe https://media-cdn2.greatbritishchefs.com/media/utsptvv2/img88556.whqc_768x512q80.jpg Vegan Black Dal This easy black dal recipe is rich, full of flavour and finished off with coconut cream making it completely vegan. 2025-02-14T22:32:37Z https://www.greatbritishchefs.com/recipes/seabass-mussel-white-wine-curry-recipe https://media-cdn2.greatbritishchefs.com/media/ebtfm44c/img88555.whqc_768x512q80.jpg Sea Bass, Mussel and White Wine Curry Sea bass and mussels are cooked in a lightly spiced coconut and white wine broth for a delicious and speedy curry recipe. 2025-02-14T22:37:10Z https://www.greatbritishchefs.com/recipes/aloo-podi-recipe https://media-cdn2.greatbritishchefs.com/media/0gbdu410/img88560.whqc_768x512q80.jpg Aloo Podi Aloo podi is a spiced potato side dish and the perfect accompaniment to curry. 2025-02-14T22:45:59Z https://www.greatbritishchefs.com/recipes/bhapa-doi-recipe https://media-cdn2.greatbritishchefs.com/media/stgh0f04/img88559.whqc_768x512q80.jpg Bhapa Doi Bhapa doi is an Indian dessert of steamed yoghurt sweetened with condensed milk. This recipe sees itt served with a tart lime jelly and fresh mango. 2025-02-14T22:33:36Z https://www.greatbritishchefs.com/recipes/lamb-rack-artichoke-romesco-recipe https://media-cdn2.greatbritishchefs.com/media/epxbnguq/img88469.whqc_768x512q80.jpg Lamb Rack with Artichokes and Romesco Sauce Perfectly pink lamb is paired with artichokes braised in sherry and crushed Jerusalem artichokes, with a little romesco sauce, halved grelot onions, peppers and nuts in this beautiful light main course. 2025-02-14T22:47:51Z https://www.greatbritishchefs.com/recipes/sbrisolona-recipe https://media-cdn2.greatbritishchefs.com/media/hlzhk22u/img88468.whqc_768x512q80.jpg Sbrisolona with Spiced Crema Catalana and Orange Compote Sbrisolona is a classic almond cake from Mantua in Italy, and here it's topped with a spiced aerated custard and a sherry and orange compote. 2025-02-14T22:48:06Z https://www.greatbritishchefs.com/recipes/butter-bean-soup-mussels-guanciale-recipe https://media-cdn2.greatbritishchefs.com/media/34mba33c/img88470.whqc_768x512q80.jpg Butter Bean Soup with Mussel and Guanciale Casserole This silky butter bean soup is topped with a combination of mussels, guanciale, lemon and croutons to create a refined yet easily achievable starter that's full of flavour. 2025-02-14T22:58:49Z https://www.greatbritishchefs.com/recipes/fairings-recipe https://media-cdn2.greatbritishchefs.com/media/o0rk5zn0/img88551.whqc_768x512q80.jpg Cornish Fairings An iconic Cornish biscuit, these little bites are flavoured with ginger and sweetened with golden syrup to create the ultimate accompaniment to a cup of strong tea. 2025-02-14T22:59:30Z https://www.greatbritishchefs.com/recipes/mussels-leeks-and-cider-recipe https://media-cdn2.greatbritishchefs.com/media/0zefwhcz/img88552.whqc_768x512q80.jpg Mussels with Leeks, Cider and Clotted Cream Mussels, leeks and cider is a tried-and-tested combination of flavours that always makes the sun shine just that little bit brighter. Here, the sauce is given a Cornish kick of richness thanks to a little clotted cream. Serve with plenty of crusty bread. 2025-02-14T22:56:25Z https://www.greatbritishchefs.com/recipes/chicken-orange-tarragon-recipe https://media-cdn2.greatbritishchefs.com/media/ucypwjv0/img88553.whqc_768x512q80.jpg Chicken with Orange and Tarragon A bright, light chicken dish that sings with the anise flavour of fresh tarragon and sweet, juicy oranges. Perfect summertime fodder for when the sun is shining. 2025-02-14T22:58:43Z https://www.greatbritishchefs.com/recipes/bbq-lamb-courgettes-peas-recipe https://media-cdn2.greatbritishchefs.com/media/lkodmwsb/img88495.whqc_768x512q80.jpg Barbecued Lamb with Garden Vegetables The perfect reason to fire up the barbecue and make the most of any homegrown vegetables. 2025-02-14T22:48:22Z https://www.greatbritishchefs.com/recipes/pork-schnitzel-gruyere-recipe https://media-cdn2.greatbritishchefs.com/media/rwedx3ap/img88375.whqc_768x512q80.jpg Pork Schnitzel with Le Gruyère AOP Réserve Schnitzel is given the Michelin-starred treatment in this fantastic recipe, adorned with quail eggs, anchovies, capers and Le Gruyère AOP Réserve cheese. 2025-02-14T22:22:59Z https://www.greatbritishchefs.com/recipes/gruyere-asparagus-tartlet-recipe https://media-cdn2.greatbritishchefs.com/media/mqlfq2k1/img88380.whqc_768x512q80.jpg Le Gruyère AOP and Asparagus Tartlet These savoury tarts contain a wobbly just-set custard filled with finely sliced asparagus spears and plenty of Le Gruyère AOP. 2025-02-14T22:45:49Z https://www.greatbritishchefs.com/recipes/butter-beans-goats-curd-recipe https://media-cdn2.greatbritishchefs.com/media/mufnwe54/img88413.whqc_768x512q80.jpg Braised Butter Beans with Goat's Curd Quick, simple and full of nourishing flavour, Henry Freestone's butter bean dish is at home as a side or main in itself. 2025-02-14T22:46:20Z https://www.greatbritishchefs.com/recipes/greens-tofu-xo-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/3ksptzzd/img88392.whqc_768x512q80.jpg Greens and Caramelised Tofu with XO Sauce A vegan version of Hong Kong's beloved XO sauce is the star of the show in this simple tofu and vegetable stir-fry. Perfect midweek meal fodder for when you fancy something full of warming, rich flavour. 2025-02-14T22:51:51Z https://www.greatbritishchefs.com/recipes/olive-herb-welsh-cakes-recipe https://media-cdn2.greatbritishchefs.com/media/g0rdmrkv/img88394.whqc_768x512q80.jpg Green Olive and Herb Welsh Cakes Anna Jones gives Welsh cakes a savoury twist in this simple, easy recipe, studding the pastry circles with olives, herbs and capers. 2025-02-14T22:56:57Z https://www.greatbritishchefs.com/recipes/arepas-recipe https://media-cdn2.greatbritishchefs.com/media/lejhshjv/img88393.whqc_768x512q80.jpg Arepas with Black Beans and Salsa Verde Arepas are a fantastic fried cornmeal cake from South America, most closely associated with Venezuelan and Colombian cuisine. Here, they’re served with black beans, zesty quick-pickled onions and a verdant salsa verde enriched with feta. 2025-02-14T22:58:59Z https://www.greatbritishchefs.com/recipes/tagliatelle-confit-fennel-egg-recipe https://media-cdn2.greatbritishchefs.com/media/1w4ltkng/img88366.whqc_768x512q80.jpg Tagliatelle with Confit Fennel and Egg Yolk Henry Freestone's silky tagliatelle dish combines slow-cooked fennel with chilli, garlic, egg yolk and crunchy breadcrumbs. 2025-02-14T22:08:33Z https://www.greatbritishchefs.com/recipes/jacobs-ladder-kimchi-buns-recipe https://media-cdn2.greatbritishchefs.com/media/r2spqqwu/img88290.whqc_768x512q80.jpg Short Rib Buns with Kimchi Coleslaw and Chips This incredible sharing dish from Scott Goss is an absolute feast for the senses. 2025-02-14T22:45:00Z https://www.greatbritishchefs.com/recipes/gruyere-omelette-arnold-bennett-recipe https://media-cdn2.greatbritishchefs.com/media/4dcjcixi/img88382.whqc_768x512q80.jpg Le Gruyère AOP Omelette 'Arnold Bennett' The classic omelette Arnold Bennett is given a fine-dining makeover in this delightful little starter. 2025-02-14T22:30:21Z https://www.greatbritishchefs.com/recipes/pickled-oysters-wild-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/1lvbg4gf/img88264.whqc_768x512q80.jpg Pickled Oysters with Wild Garlic Oil Oysters are often served raw, shucked fresh and slurped straight from the shell. In this recipe, chef Will Devlin gently poaches them in a water bath before quick-pickling them in some seasonal infused vinegars. 2025-02-14T22:29:33Z https://www.greatbritishchefs.com/recipes/cultured-butter-recipe https://media-cdn2.greatbritishchefs.com/media/45vgrvm5/img88262.whqc_768x512q80.jpg Cultured Butter Making butter at home is incredibly easy; making cultured butter takes a little more forward-planning, but is a great culinary project to tackle and involves very little hands-on time and effort. 2025-02-14T22:11:43Z https://www.greatbritishchefs.com/recipes/kimchi-cured-sea-trout-recipe https://media-cdn2.greatbritishchefs.com/media/ensgznfa/img88276.whqc_768x512q80.jpg Kimchi-Cured Sea Trout This beautiful, vibrant plate of cured sea trout comes adorned with lightly pickled sea herbs such as samphire and sea aster, plus dots of verdant wild garlic mayo and golden fried wheatberries for crunch. 2025-02-14T22:32:41Z https://www.greatbritishchefs.com/recipes/pork-vegetables-from-the-farm-recipe https://media-cdn2.greatbritishchefs.com/media/ckcjl02n/img88269.whqc_768x512q80.jpg Pork with Vegetables From The Farm For those looking for a true challenge, this pork dish from Will Devlin is an absolute masterclass in all manner of techniques. 2025-02-14T22:31:05Z https://www.greatbritishchefs.com/recipes/barley-cream-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/01yimmwf/img88266.whqc_768x512q80.jpg Barley Cream with Rhubarb and Linseed The cream base of this deliciously seasonal dessert is given a toasty, nutty flavour thanks to being infused with pearl barley, with the added tang of buttermilk thrown in for good measure. 2025-02-14T22:44:25Z https://www.greatbritishchefs.com/recipes/farm-salad-recipe https://media-cdn2.greatbritishchefs.com/media/xbtbfis3/img88236.whqc_768x512q80.jpg The Smallholding's Farm Salad This colourful salad contains a plethora of elements that both complement and contrast with one another. Use it as a blueprint to make the most of whatever vegetables are in season, or that you might happen to have fermenting at home. 2025-02-14T22:41:53Z https://www.greatbritishchefs.com/recipes/hazelnut-bavarois-banana-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/svhc4yef/img87328.whqc_768x512q80.jpg Hazelnut Bavarois with Banana Sorbet There are a mind-boggling six elements to this incredible dessert from Greg Anderson, which would put even professional chefs through their paces. The bavarois (which is made up of a thin sponge base, set hazelnut mousse and topped with hazelnut jelly) comes accompanied by a chocolate crumb, white chocolate aero, a chocolate and praline macaron, a scoop of banana and yoghurt sorbet and a chocolate cannelloni. 2025-02-14T22:49:54Z https://www.greatbritishchefs.com/recipes/pigeon-en-croute-recipe https://media-cdn2.greatbritishchefs.com/media/zoam3kar/img87318.whqc_768x512q80.jpg Pigeon and Foie Gras Wellington Luxury meets luxury in this incredible dish from Greg Anderson during his tenure as head chef at Morston Hall. Pigeon breasts sandwich a thick slice of foie gras, before being encased in spinach, a cep mushroom duxelle and pastry to create the most decadent Wellington we've ever seen. 2025-02-14T22:52:26Z https://www.greatbritishchefs.com/recipes/scallop-jerusalem-artichoke-eel-recipe https://media-cdn2.greatbritishchefs.com/media/0dye3kir/img87196.whqc_768x512q80.jpg Scallop with Jerusalem Artichoke, Apple and Miso Eel There are a million ways to serve a beautiful hand-dived scallop, but it's always a good idea to leave the scallop itself as pure as possible. That's exactly what Greg does here, simply pan-frying it but letting the accompaniments elevate the flavour. A Jerusalem artichoke puree adds earthiness, smoked eel glazed in mirin, sake and miso provide umami depth, apple provides sweetness and the leaves finish everything off with freshness. Stunning! 2025-02-14T22:52:07Z https://www.greatbritishchefs.com/recipes/hare-with-poached-quince https://media-cdn2.greatbritishchefs.com/media/odclyxpu/img87325.whqc_768x512q80.jpg Hare with Poached Quince Certainly not a dish for the faint-hearted, this complex, classical preparation of hare comes partnered with slices of sweet quince, a verdant lovage emulsion, crispy kale leaves and a dainty potato galette. An intense hare sauce and incredibly rich boudin of hare leg, pork mince, lardo and foie gras finishes things off very nicely indeed. 2025-02-14T22:55:14Z https://www.greatbritishchefs.com/recipes/pear-manuka-honey-tart-recipe https://media-cdn2.greatbritishchefs.com/media/toddkqhe/img87330.whqc_768x512q80.jpg Pear and Manuka Honey Tart These dainty little tarts contain a whole host of elements offering a contrast in textures. Spheres of poached pear sit on a base of chocolate and Manuka honey cremeaux around a scoop of pear sorbet. There's a honeycomb tuile on top for crunch, extra white chocolate for sweet richness and small sorrel leaves for freshness. 2025-02-14T22:53:04Z https://www.greatbritishchefs.com/recipes/lamb-raan-peppercorn-nutmeg-recipe https://media-cdn2.greatbritishchefs.com/media/jpqdddcg/img88187.whqc_768x512q80.jpg Lamb Raan with Peppercorn and Nutmeg A masterclass in how acidity and slow-cooking can take lamb to the next level, raan is always a stunning showstopper. Vivek Singh’s recipe flavours the thick, rich sauce with plenty of black pepper and nutmeg, and while the final flourish of pouring burning rum over the lamb at the table is optional – we certainly recommend it for the theatrics alone! 2025-02-14T22:33:45Z https://www.greatbritishchefs.com/recipes/pithod-bengali-vegetable-cake-recipe https://media-cdn2.greatbritishchefs.com/media/km5nbzrn/img88186.whqc_768x512q80.jpg Pithod and Bengali Vegetable Cakes A duo of little snacks that are the perfect way to kick off any dinner party, this recipe matches deep-fried vegetable cakes full of earthy Bengali spices with pithod, a Gujarati snack made by combining thick yoghurt (or traditionally, soured curds) and gram flour to create a set batter that’s perfect for cutting into shapes and deep-frying. 2025-02-14T22:42:08Z https://www.greatbritishchefs.com/recipes/mango-shrikhand-recipe https://media-cdn2.greatbritishchefs.com/media/2zrhumn1/img88182.whqc_768x512q80.jpg Mango Shrikhand A striking dessert that puts the flavours of mango, saffron and pistachio centre stage, this shrikhand is the ultimate make-ahead dessert. By creating the shrikhand, sauce and pistachios in advance, all you need to do to serve is assemble everything together. Keep your eye on the milk when reducing it for the rasmalai sauce, as it needs regular whisking throughout. 2025-02-14T22:43:07Z https://www.greatbritishchefs.com/recipes/rabbit-kebab-sulla-carrot-recipe https://media-cdn2.greatbritishchefs.com/media/mzwomloz/img88204.whqc_768x512q80.jpg Rabbit and Pork Fat Kebab Will Bowlby's rabbit kebab is inspired by a rabbit dish he had whilst in Rajasthan. Enriched with pork fat, flavoured with a Sulla spice mix and served alongside a sauce and carrots cooked in Kasundi (a Bengali mustard sauce), it's a delicious representation of some of the lesser-known flavours beloved in huge parts of India. 2025-02-14T22:31:57Z https://www.greatbritishchefs.com/recipes/salmon-jhal-muri-recipe https://media-cdn2.greatbritishchefs.com/media/h4jmek4f/img88180.whqc_768x512q80.jpg Salmon Carpaccio with Caramel Jhal Muri Cured salmon gets the Cinnamon Club treatment in this beautiful starter. Cured in citrus zest, toasted spices plenty of coriander and red chilli, it’s topped with dots of verdant pea relish and a caramel jhal muri – a Bengali street snack centred around crunchy puffed rice. 2025-02-14T22:37:25Z https://www.greatbritishchefs.com/recipes/sandalwood-chicken-breast-recipe https://media-cdn2.greatbritishchefs.com/media/c34htuiu/img88181.whqc_768x512q80.jpg Sandalwood-Flavoured Tandoori Chicken Breast Chicken breasts are given a double marinade before being seared in gram flour and finished off in the oven in this wonderful make-ahead dish from Vivek Singh. Serve with chutney or raita on their own as a starter or small plate, or alongside rice or breads as a stunning main. The ground sandalwood in the second marinade can be found in Indian grocers and adds a perfumed aromatic flavour along with the rosewater and kewra (screw pine) water. 2025-02-14T22:44:00Z https://www.greatbritishchefs.com/recipes/mishti-doi-recipe https://media-cdn2.greatbritishchefs.com/media/pzhlvwel/img88151.whqc_768x512q80.jpg Mishti Doi A super quick, make-ahead dessert of wobbly set yoghurt full of fragrant flavours, mishti doi is a Bengali dish that requires just a handful of ingredients to create. 2025-02-14T22:18:04Z https://www.greatbritishchefs.com/recipes/lamb-haleem-recipe https://media-cdn2.greatbritishchefs.com/media/yjsgyqmw/img88156.whqc_768x512q80.jpg Lamb Haleem A rich, thick and relatively dry lamb dish from the state of Telengana, the sauce for haleem is made by simmering wheat and lentils until tender, then blitzing into a paste. 2025-02-14T22:18:52Z https://www.greatbritishchefs.com/recipes/keralan-fried-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/wctnlzri/img88153.whqc_768x512q80.jpg Keralan Fried Chicken A signature dish at Will’s Kricket restaurants, this crispy fried chicken is flavoured with plenty of curry leaves – a calling card of Keralan cuisine. The little bites are addictively good, and while a little extra effort is required to make the accompanying curry leaf mayo, it’s well worth it. 2025-02-14T22:19:10Z https://www.greatbritishchefs.com/recipes/karnatakan-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/2wlddiy3/img88152.whqc_768x512q80.jpg Karnatakan Mussels Mussels steamed in white wine and lime juice are given a rich southern Indian kick thanks to a masala of curry leaves, mustard seeds, chilli and coconut in this quick, simple summery dish from Kricket’s Will Bowlby. 2025-02-14T22:20:50Z https://www.greatbritishchefs.com/recipes/old-delhi-chicken-curry-recipe https://media-cdn2.greatbritishchefs.com/media/lzzhuppa/img88157.whqc_768x512q80.jpg Old Delhi Chicken Curry Butter chicken is a classic dish that’s been at the forefront of Britain’s love affair with Indian food for decades. Rich, mild and extremely moreish, it’s a crowd-pleasing curry that will continue being popular for years to come. 2025-02-14T22:24:26Z https://www.greatbritishchefs.com/recipes/butter-garlic-crab-recipe https://media-cdn2.greatbritishchefs.com/media/h0jden4p/img88154.whqc_768x512q80.jpg Butter Garlic Crab A buttery, rich, sweet dip brimming with crab meat is the ultimate indulgence, and this recipe from Will Bowlby is ready in as little as 10 minutes. 2025-02-14T22:25:18Z https://www.greatbritishchefs.com/recipes/bhel-puri-recipe https://media-cdn2.greatbritishchefs.com/media/0vpn3dkr/img88155.whqc_768x512q80.jpg Bhel Puri A common street food snack, bhel puri is an explosion of different textures, flavours and colours. Bhel mix and sev can be found in Indian grocers, while the two chutneys are excellent recipes in their own right to serve with all manner of Indian dishes. 2025-02-14T22:34:53Z https://www.greatbritishchefs.com/recipes/lemon-tart-recipe https://media-cdn2.greatbritishchefs.com/media/pdsimtr1/img88097.whqc_768x512q80.jpg Lemon Tart A lemon tart is a beautiful thing, and the one served at The River Cafe is one of the most beautiful we've ever seen. 2025-02-14T22:28:13Z https://www.greatbritishchefs.com/recipes/scallop-garlic-goan-sausage-recipe https://media-cdn2.greatbritishchefs.com/media/dakntiqr/img88130.whqc_768x512q80.jpg Lasooni Scallop with Goan Sausage A plump, hand-dived scallop is dressed in a generous amount of wild garlic (lasooni) butter, topped with crisp Goan sausage, a sprinkle of dried seaweed and a twist of lime juice in this beautiful, easy starter from Will Bowlby. A perfect example of the chef's Indian-meets-British style. 2025-02-14T22:30:25Z https://www.greatbritishchefs.com/recipes/mozzarella-peas-sott-olio-recipe https://media-cdn2.greatbritishchefs.com/media/oerfvzgb/img88094.whqc_768x512q80.jpg Mozzarella with Peas Sott'Olio Sott'olio simply means 'in oil' and refers to a preservation method popular in Puglia in particular. In this recipe from the team at The River Cafe, briefly blanched peas, mint leaves and rainbow chard are dressed in a generous amount of oil, to be served alongside a freshly torn ball of mozzarella and dark Taggiasca olives. An incredibly simple dish that showcases vegetables at the height of their season. 2025-02-14T22:33:34Z https://www.greatbritishchefs.com/recipes/bistecca-fiorentina-recipe https://media-cdn2.greatbritishchefs.com/media/oofidm3g/img88108.whqc_768x512q80.jpg Bistecca Fiorentina with Artichokes and Horseradish One of Tuscany's most famous dishes, the bistecca alla Fiorentina is a huge cut of beef that's traditionally cooked over embers until beautifully charred on the outside and rare in the middle. Here, it's served with artichokes braised in olive oil and a spoonful of horseradish crème fraîche. A bold, gutsy dish from the heart of Italy. 2025-02-14T22:37:53Z https://www.greatbritishchefs.com/recipes/lamb-spinach-broad-beans-recipe https://media-cdn2.greatbritishchefs.com/media/1e1pkj5a/img88112.whqc_768x512q80.jpg Grilled Lamb with Spinach and Broad Beans A dish that sings with the flavours of late spring, this combination of pink lamb, tender broad beans and wilted spinach in plenty of olive oil shows how impressive simple seasonal cooking can be. 2025-02-14T22:40:46Z https://www.greatbritishchefs.com/recipes/asparagus-anchovy-butter-recipe https://media-cdn2.greatbritishchefs.com/media/zpul54v3/img88102.whqc_768x512q80.jpg Asparagus with Anchovy Butter and Parmesan When asparagus is at the height of its season, it's best to keep things simple – and that's exactly what they do at The River Cafe. Simply simmered and dressed in plenty of good quality olive oil, it comes accompanied by a generous spoonful of anchovy and lemon butter with shavings of Parmesan on top to finish. A blissful starter, side or light lunch. 2025-02-14T22:41:10Z https://www.greatbritishchefs.com/recipes/tagliarini-recipe https://media-cdn2.greatbritishchefs.com/media/402buta5/img88098.whqc_768x512q80.jpg Tagliarini with Tomato Sauce Pasta with tomato sauce is one of those simple dishes that, when done right, is more comforting and delicious than anything more complex and involved. The River Cafe's recipe is the best you'll ever come across. 2025-02-14T22:41:57Z https://www.greatbritishchefs.com/recipes/panna-cotta-rhubarb-blood-orange-recipe https://media-cdn2.greatbritishchefs.com/media/bsglbokg/img88100.whqc_768x512q80.jpg Panna Cotta with Rhubarb, Blood Orange and Grappa A panna cotta to beat all other panna cottas, The River Cafe's version boasts that just-set wobble and a generous amount of grappa to cut through the rich vanilla cream. Served with bright pink Champagne rhubarb that's been roasted with blood orange and even more vanilla, it's a stunning dessert making the most of seasonal fruit in late winter and early spring. 2025-02-14T22:43:11Z https://www.greatbritishchefs.com/recipes/squid-chilli-rocket-recipe https://media-cdn2.greatbritishchefs.com/media/imnl5tgw/img88096.whqc_768x512q80.jpg Squid with Chilli and Rocket A speedy plate that's full of fresh, bright and zingy colours and flavours, this simple recipe for flash-grilled squid with plenty of chilli, lemon and olive oil is a guaranteed crowdpleaser. Use the very best olive oil and source the best squid you can get to make the dish really sing. 2025-02-14T22:43:19Z https://www.greatbritishchefs.com/recipes/lamb-rack-herb-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/2zjf1y3a/img88083.whqc_768x512q80.jpg Lamb Cutlets with Herb Sauce and Fennel Salad Perfectly pink lamb cutlets come accompanied by a simple herb sauce, zesty fennel and rocket salad and simply cooked potatoes in this easy, quick but seriously delicious sharing dish for two. 2025-02-14T22:25:55Z https://www.greatbritishchefs.com/recipes/barbecue-pork-bun-recipe https://media-cdn2.greatbritishchefs.com/media/fixhwjdc/img88052.whqc_768x512q80.jpg 'Ultimate BLT' (Stuffed BBQ Pork Buns) A BLT like you've never seen before, these little spheres contain meltingly tender pulled pork, served with baby gem lettuce and a crisp tomato slice. A brilliant mashup of low-and-slow American barbecue flavours, but served as a refined dinner party snack or starter. 2025-02-14T22:43:59Z https://www.greatbritishchefs.com/recipes/radish-tart-recipe https://media-cdn2.greatbritishchefs.com/media/vdsh4tua/img88025.whqc_768x512q80.jpg Radish Tart A tart that encompasses all the sights, smells and flavours of an English country garden during springtime, Richard's tart is inspired by his daughter Holly, who grew her own radishes in the garden. 2025-02-14T22:31:13Z https://www.greatbritishchefs.com/recipes/crab-custard-apple-salad-recipe https://media-cdn2.greatbritishchefs.com/media/obobd31r/img88006.whqc_768x512q80.jpg Crab Custard with Crab and Apple Salad A beautiful starter that looks as good as it tastes, the secret to this dish from Andrew Sheridan is all in the crab bisque, reduced down until packed with flavour which is then used to flavour a set savoury custard. The cubes of set stock jelly, crunchy croutons and fresh apple in the crab salad on top create a contrast of textures that work in perfect harmony. 2025-02-14T22:37:47Z https://www.greatbritishchefs.com/recipes/lamb-wellington-recipe https://media-cdn2.greatbritishchefs.com/media/wn1di0py/img87922.whqc_768x512q80.jpg Lamb Wellington The striking, almost abstract cross-section of this incredible Wellington showcases lamb loins wrapped in spinach and encased in a soft chicken mousse, studded with mushrooms, peppers and more. Wrapped in Parma ham and then puff pastry, it's a guaranteed stunner to serve. 2025-02-14T22:32:22Z https://www.greatbritishchefs.com/recipes/lemon-drizzle-cake-marmalade-recipe https://media-cdn2.greatbritishchefs.com/media/futpu5jj/img87931.whqc_768x512q80.jpg Lemon Drizzle Cake with Lemon Marmalade Lemon upon lemon upon lemon – this dish, named '8-10-2006' in the restaurant after the date Andrew became a chef is a celebration of everything citrus. The marmalade does take a while to create, but it has a wonderful flavour and can be used in all sorts of other dishes (plus simply spread on toast). 2025-02-14T22:46:29Z https://www.greatbritishchefs.com/recipes/mini-quail-egg-quiche-recipe https://media-cdn2.greatbritishchefs.com/media/rgaca1i4/img87925.whqc_768x512q80.jpg Quail Egg Quiche Canapé These delightful bite-sized quiches certainly look the part and, best of all, they're incredibly easy to prepare. The amounts here will make 4 mini quiches, but the recipe is easily scaled up to cater for a crowd. 2025-02-14T22:46:36Z https://www.greatbritishchefs.com/recipes/chocolate-mint-mille-feuille-recipe https://media-cdn2.greatbritishchefs.com/media/ur3jpjwq/img87924.whqc_768x512q80.jpg Mint Chocolate Mille-Feuille Crisp discs of puff pastry meet thick, rich chocolate mousse and a scoop of refreshing mint ice cream in this beautiful, towering dessert from Andrew Sheridan. Making the ice cream and mousse in advance means all you have to do on the day is bake the pastry and assemble. 2025-02-14T22:10:16Z https://www.greatbritishchefs.com/recipes/tuna-carpaccio-fennel-lemon-recipe https://media-cdn2.greatbritishchefs.com/media/4j5lx2xq/img87978.whqc_768x512q80.jpg Tuna Carpaccio with Fennel and Lemon Theo says: 'Popularised by Japanese cuisine, raw tuna is often served as a wonderful sashimi with soy and wasabi. In this Mediterranean version, the anchovies, capers and fennel provide heaps of flavour. 2025-02-14T22:13:17Z https://www.greatbritishchefs.com/recipes/nebbiolo-bagna-cauda-recipe https://media-cdn2.greatbritishchefs.com/media/yjupb34r/img87979.whqc_768x512q80.jpg Nebbiolo Bagna Cauda Theo says: 'The first time I tasted bagna cauda was at a restaurant in Asti, Piedmont. I couldn’t believe how much garlic was in it! It came served on top of some blanched vegetables, all with different textures. It’s funny how anchovies are in so many Piemontese dishes even though the region is land-locked – but there’s a good reason for the anomaly. The Piemontese have always produced wonderful wine, some of the finest in Italy, and they would trade barrels of it with the Venetians. The barrels of wine would go to Venice and then come back packed full of salted anchovies.' 2025-02-14T22:23:58Z https://www.greatbritishchefs.com/recipes/sausage-borlotti-nduja-recipe https://media-cdn2.greatbritishchefs.com/media/nfia1rxl/img87977.whqc_768x512q80.jpg Italian sausages with Borlotti Beans and 'Nduja Theo says: 'Dried borlotti beans from the protected area of Lamon, in the Veneto, are the finest dried borlottis available. You don’t have to use these specifically, of course, but if you are lucky enough to come across a packet, you are in for a treat. Combined with lovely, flavoursome sausage and the spiciness of ’nduja, they are heavenly. Make sure you have a good bottle of Chianti, or other super-Tuscan red wine to drink alongside – it’s essential.' 2025-02-14T22:32:45Z https://www.greatbritishchefs.com/recipes/aioli-garni-recipe https://media-cdn2.greatbritishchefs.com/media/snvb14ql/img87814.whqc_768x512q80.jpg Aïoli Garni A wonderful sharing dish, this classic Provençal platter is all about the big bowl of thick, intensely garlicky aïoli in the centre. In this recipe Charlie serves it with salted cod, boiled eggs and seasonal vegetables from his garden, but the beauty of this dish is you can use whatever is at its best or what you have in the fridge. 2025-02-14T22:39:00Z https://www.greatbritishchefs.com/recipes/chicken-barley-morels-recipe https://media-cdn2.greatbritishchefs.com/media/2kepmbau/img87873.whqc_768x512q80.jpg Chicken, Barley and Morels Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched. 2025-02-14T22:19:34Z https://www.greatbritishchefs.com/recipes/gentlemans-relish-recipe https://media-cdn2.greatbritishchefs.com/media/xe5nk00t/img87840.whqc_768x512q80.jpg Gentleman's Relish An intensely salty, umami-rich paste, Gentleman's Relish is a sort of anchovy and garlic butter that's more versatile than you might think. It's arguably at its best when simply spread on good bread, however, and here Charlie serves it alongside rich, creamy burrata. 2025-02-14T22:38:08Z https://www.greatbritishchefs.com/recipes/custard-tart-recipe https://media-cdn2.greatbritishchefs.com/media/xkhi3agg/img87835.whqc_768x512q80.jpg Classic Custard Tart The epitome of a comforting British dessert, tasting a properly made custard tart makes you realise sometimes it's the simple things that taste the best. This iteration couldn't be any more classic, and going back for a second slice is all but guaranteed. 2025-02-14T22:39:00Z https://www.greatbritishchefs.com/recipes/nettle-soup-poached-egg-recipe https://media-cdn2.greatbritishchefs.com/media/khzfyfra/img87845.whqc_768x512q80.jpg Nettle Soup with Poached Egg Vibrant, nourishing and full of the fresh, bright flavours of nettle leaves, this soup is enriched with a silky poached egg and shards of salty crisp pancetta. Well worth the time it takes to venture out and collect a bag of nettles to cook with (just don't forget your gloves). 2025-02-14T22:39:24Z https://www.greatbritishchefs.com/recipes/calcots-romesco-recipe https://media-cdn2.greatbritishchefs.com/media/13xf4kog/img87829.whqc_768x512q80.jpg Calçots with Romesco Sauce A quintessential Catalan pairing that's stood the test of time, this combination of smoky charred calçot onions and thick, unctuous romesco sauce can work as a starter or a side. Make sure you really blacken the sweet calçots on a griddle pan or barbecue to infuse them with smoky flavour. 2025-02-14T22:07:10Z https://www.greatbritishchefs.com/recipes/mackerel-eel-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/o4nfe42r/img87757.whqc_768x512q80.jpg Scorched Mackerel with Smoked Eel and Beetroot A prime piece of quick-cured and scorched mackerel takes centre stage in this fresh starter, accompanied by golden beetroots, steamed leeks and sea herbs in a sweet mustard sauce. The crushed egg mixture below adds a wonderful piquant richness, making this one of Michelin-starred chef Mark Kempson's signature dishes at Kitchen W8 in London. 2025-02-14T22:24:53Z https://www.greatbritishchefs.com/recipes/rhubarb-blood-orange-creme-fraiche-recipe https://media-cdn2.greatbritishchefs.com/media/y05cqzub/img87750.whqc_768x512q80.jpg Poached Rhubarb with Blood Orange and White Chocolate This stunning dessert is the perfect combination of blood orange and forced rhubarb – two highly seasonal ingredients that offer a colourful punch of sweetness towards the end of winter and beginning of spring. Served with a snappy almond biscuit on top, it requires some forward planning to pull off; take your time in the kitchen, however, and you'll be rewarded with a knockout dish to end any meal. 2025-02-14T22:39:43Z https://www.greatbritishchefs.com/recipes/rose-veal-morels-wild-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/nk5glojr/img87745.whqc_768x512q80.jpg Rose Veal with Morels, White Asparagus and Wild Garlic Rose veal is an incredibly underused welfare-friendly meat that deserves much more attention – and this recipe from chef Mark Kempson certainly does it justice. Served on a bed of cracked wheat enriched with chicken livers and a wild garlic pesto, the dish is finished with seasonal white asparagus and morel mushrooms – plus a little shaved truffle for extra decadence. 2025-02-14T22:40:17Z https://www.greatbritishchefs.com/recipes/brill-mussels-jersey-royals-recipe https://media-cdn2.greatbritishchefs.com/media/olblhsf4/img87744.whqc_768x512q80.jpg Brill with Mussels and Jersey Royals A fresh, seasonal dish that simply sings of the sea, this steamed brill fillet comes accompanied by mussels and Jersey Royal potatoes in a buttery mussel sauce. The monk's beard on top of the fish is an ingredient popular in Italy, adding a fresh , slightly bitter crunchiness that's well worth seeking out – however, you could replace it with something like chard if desired. 2025-02-14T22:11:09Z https://www.greatbritishchefs.com/recipes/sea-kale-broccoli-crab-recipe https://media-cdn2.greatbritishchefs.com/media/30pavcl5/img87742.whqc_768x512q80.jpg Sea Kale, Sprouting Broccoli and Crab When working with ingredients at the peak of their season, you want to keep things simple – and that's exactly what chef Mark Kempson does here. Featuring white sprouting broccoli and Scottish sea kale, which is in season from January until April, the dish is enveloped in a buttery crab sauce and finished with a spoonful of rich taramasalata. 2025-02-14T22:20:02Z https://www.greatbritishchefs.com/recipes/brown-butter-hazelnut-tart-recipe https://media-cdn2.greatbritishchefs.com/media/puakg524/img87738.whqc_768x512q80.jpg Hazelnut and Brown Butter Tart with Pear When a frangipane-style tart gets given the Michelin star treatment, it turns into a knockout dessert well worth the effort! The nutty brown butter complements the ground hazelnuts in the filling perfectly, with the sweet caramelised pear on the side providing fruity contrast. 2025-02-14T22:27:07Z https://www.greatbritishchefs.com/recipes/matcha-pan-recipe https://media-cdn2.greatbritishchefs.com/media/3tylh3qh/img87707.whqc_768x512q80.jpg Matcha Pan Japanese milk bread rolls are filled with a bright green matcha white chocolate and topped with crispy Panko breadcrumbs in this delicious recipe from Edd Kimber. Perfect for snacking on at pretty much any time of the day. 2025-02-14T22:48:45Z https://www.greatbritishchefs.com/recipes/chocolate-tahini-babka-buns-recipe https://media-cdn2.greatbritishchefs.com/media/pntnjad0/img87708.whqc_768x512q80.jpg Chocolate Tahini Babka Buns Babka is a rich, brioche-based sweet bread usually filled with chocolate, but in this recipe the plaited loaf is reimagined as smaller buns with tahini thrown into the mix. A beautiful thing to bake at the weekend. 2025-02-14T22:49:04Z https://www.greatbritishchefs.com/recipes/burnt-basque-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/5cmluan3/img87706.whqc_768x512q80.jpg Burnt Basque Cheesecake Scorched on top but soft and gooey in the middle, Basque cheesecake is a serious indulgence that couldn't be simpler to make. 2025-06-10T17:29:15Z https://www.greatbritishchefs.com/recipes/squid-miso-bolognese-recipe https://media-cdn2.greatbritishchefs.com/media/yd2bcrzd/img87715.whqc_768x512q80.jpg Cornish Squid 'Bolognese' Japanese ingredients and techniques are given an Italian twist in this intriguing, light squid dish from Masaki Sugisaki. The squid 'pasta' is briefly cooked in an intense dashi, before being topped with a miso-rich tomato and squid sauce with peppercorns, shiso and bottarga each adding their own unique flavours. It's a wonderful, playful, light dish that's like nothing you've ever tasted before. 2025-02-14T22:15:15Z https://www.greatbritishchefs.com/recipes/tuna-tartare-egg-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/ci0jlicd/img87682.whqc_768x512q80.jpg Toro Tartare with Soy-Cured Quail Egg and Caviar A masterclass in how a little patience and gentle cooking techniques such as curing and infusing can make some of the world’s most luxurious ingredients even tastier, this Japanese tuna tartare might be small – but it boasts a huge amount of pure, clean, umami-rich flavour. Well worth the expense of the seriously high-end ingredients. 2025-02-14T22:46:56Z https://www.greatbritishchefs.com/recipes/clam-acqua-pazza-recipe https://media-cdn2.greatbritishchefs.com/media/g5oowrv0/img87673.whqc_768x512q80.jpg Clam Acqua Pazza A quick, simple starter or light lunch that's perfect for sharing, this generous bowl of clams cooked with tomatoes, fennel, garlic, white wine and a kick of chilli is guaranteed to have everyone diving in. Make sure there's plenty of bread to soak up the acqua pazza ('crazy water') once the clams have gone. 2026-02-24T18:47:13Z https://www.greatbritishchefs.com/recipes/ricotta-gnudi-chard-girolles-recipe https://media-cdn2.greatbritishchefs.com/media/4z3btj2h/img87650.whqc_768x512q80.jpg Ricotta Gnudi with Swiss Chard and Girolles Tuscany's famous gnudi are named so because they're a little like 'naked' ravioli – all the delicious filling without the pasta wrapper. Here, the ricotta and chard dumplings are served with sautéed chard stalks and girolle mushrooms, bathed in a rich buttery sauce. 2025-02-14T22:40:05Z https://www.greatbritishchefs.com/recipes/cuttlefish-bean-nduja-stew-recipe https://media-cdn2.greatbritishchefs.com/media/n3mdu3h0/img87661.whqc_768x512q80.jpg Cuttlefish, Bean and 'Nduja Stew Any dish that contains two whole garlic bulbs is a winner in our books, and this rich, satisfying cuttlefish stew is bolstered with aromatic bay leaves, plenty of olive oil, a glug of red wine and fiery, delicious 'nduja – a soft cured sausage from Calabria in southern Italy. If you've not cooked with cuttlefish before then this is the perfect introduction to its meaty texture and flavour. 2025-02-14T22:40:12Z https://www.greatbritishchefs.com/recipes/fettunta-recipe https://media-cdn2.greatbritishchefs.com/media/w5odc1al/img87666.whqc_768x512q80.jpg Tuscan Fettunta with Roasted Peppers and Goat’s Curd Fettunta is the Tuscan equivalent of bruschetta, the name derived from 'la fetta unta' ('the oily slice') – and you can see why! Thick toasted bread is drizzled with oil, rubbed with garlic, topped with goat's curd and finished with a tangle of sweet and sour roast peppers, studded with olives, capers and plenty of garlic. The perfect antipasto to have alongside a few drinks in the early evening. 2025-02-14T22:16:12Z https://www.greatbritishchefs.com/recipes/pici-rabbit-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/wh5nse1k/img87667.whqc_768x512q80.jpg Pici with Rabbit Ragù Pici is a rustic, eggless, hand-rolled variety of pasta originally from Tuscany, which is easy to recreate at home as you don't need a pasta machine. Here, it's tossed in a delicious slow-cooked rabbit sauce, enriched with chicken stock and a knob of butter before being sprinkled with Parmesan. 2025-02-14T22:24:47Z https://www.greatbritishchefs.com/recipes/strawberry-prosecco-tiramisu-recipe https://media-cdn2.greatbritishchefs.com/media/ahejftmk/img87638.whqc_768x512q80.jpg Strawberry, Orange and Prosecco Tiramisu A fresh, fruity take on the normally chocolate and coffee-flavoured Italian dessert, Aldo Zilli's tiramisu features strawberries marinated in orange juice, Grand Marnier, Prosecco and black pepper. When combined with a rich mascarpone cream and sponge fingers soaked in the leftover marinating juices, this is a simple dessert to put together that's perfect for impressing. 2025-02-14T22:49:10Z https://www.greatbritishchefs.com/recipes/lobster-thermidor-chips-recipe https://media-cdn2.greatbritishchefs.com/media/2r5j21qo/img87637.whqc_768x512q80.jpg Lobster Thermidor and Chips Simple yet incredibly effective, you can't go wrong with lobster and chips – especially when the shellfish is coated in a creamy cheese sauce that's grilled until bubbling and golden. Perfect for a romantic night in for two. 2025-02-14T22:51:58Z https://www.greatbritishchefs.com/recipes/pink-spaghetti-mushrooms-recipe https://media-cdn2.greatbritishchefs.com/media/4hqntgdm/img87634.whqc_768x512q80.jpg Pink Spaghetti with Wild Mushrooms Pastel pink strands of freshly made spaghetti are coated in a creamy sauce packed with simply sautéed mushrooms in this beautiful vegetarian starter from Aldo Zilli. 2025-02-14T22:59:51Z https://www.greatbritishchefs.com/recipes/bavette-grape-must-pumpkin-recipe https://media-cdn2.greatbritishchefs.com/media/4v5porjr/img87643.whqc_768x512q80.jpg Bavette with Pumpkin and Cime Di Rapa This rustic, wintry dish of flavourful bavette (also known as hanger) steak, layered up with sweet chilli-spiked Delica pumpkin and cime di rapa (turnip tops) wilted in anchovy-infused oil is simple yet devastatingly effective. The beef is marinated in grape must (an Italian ingredient available online or from good delis) for extra smoky, molasses-like flavour. 2025-02-14T22:30:55Z https://www.greatbritishchefs.com/recipes/spaghetti-lemon-anchovy-breadcrumbs-recipe https://media-cdn2.greatbritishchefs.com/media/nvtcxi3x/img87621.whqc_768x512q80.jpg Spaghetti with Lemon, Anchovy, Sage and Pangrattato Speedy, simple and packed with flavour, chef Ben Tish's Sicilian recipe for pasta dressed with lemon, butter, anchovies and Parmesan is livened up with woody sage and crunchy pangrattato (breadcrumbs). It's a testament to just how good rustic Italian cuisine can be – just be sure to get hold of the best quality ingredients you can to make this dish really sing. 2025-02-14T22:30:56Z https://www.greatbritishchefs.com/recipes/garlic-tarka-dal-recipe https://media-cdn2.greatbritishchefs.com/media/1rkomhgn/img87591.whqc_768x512q80.jpg Burnt Garlic Tarka Dal Dhal, dal, daal – however you spell this ubiquitous Indian dish of split lentils flavoured with an aromatic spiced oil (known as a tarka), it's always delicious and comes in countless varieties and flavours. In this version, Will Bowlby adds a generous amount of garlic, fried until golden, along with spices, curry leaves and chillies. 2025-02-14T22:27:14Z https://www.greatbritishchefs.com/recipes/goose-vindaloo-recipe https://media-cdn2.greatbritishchefs.com/media/sn2ils5t/img87595.whqc_768x512q80.jpg Goose Vindaloo with Aloo Tiki, Thoran and Chutney The festive winter flavours of goose, sprouts, chestnuts and apple are reimagined in this beautiful vindaloo dish from chef Will Bowlby. The goose breast is served alongside a fried potato cake with confit goose leg, a sprout and chestnut thoran (a stir-fried dry curry dish from Kerala) and a blitzed apple chutney – all on a bed of tangy vindaloo sauce. 2025-02-14T22:29:24Z https://www.greatbritishchefs.com/recipes/apple-crumble-kulfi-recipe https://media-cdn2.greatbritishchefs.com/media/1kpjsbgv/img87590.whqc_768x512q80.jpg Apple Crumble Kulfi Kulfi is one of India's most popular desserts for a reason – like a thicker, richer ice cream, it doesn't require churning and is very easy to make at home. Here, chef Will Bowlby serves a cardamom-flavoured version alongside a simple crumble and an apple caramel, giving it a playful classic British twist. 2025-02-14T22:32:49Z https://www.greatbritishchefs.com/recipes/butternut-squash-makhani-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/hv0a2e5n/img87597.whqc_768x512q80.jpg Butternut Squash in Makhani Sauce Thick, sweet wedges of roast squash are served on a bed of rich, creamy makhani sauce in this vegetarian recipe. Topped with homemade paneer and a spiced hazelnut crumb, it's an incredibly warming, satisfying main to serve when it's cold outside. 2025-02-14T22:34:04Z https://www.greatbritishchefs.com/recipes/pig-head-goan-sausage-fritter-recipe https://media-cdn2.greatbritishchefs.com/media/elinjlxx/img87586.whqc_768x512q80.jpg Crispy Pig Head and Goan Sausage Fritters These fantastically fiery fritters are packed with vindaloo-spiced shredded pig's head and Goan sausage, which is similar to the chorizo Portuguese colonisers introduced to the southern Indian region. The spiced apple chutney on top provides a contrasting sweetness. 2025-02-14T22:36:40Z https://www.greatbritishchefs.com/recipes/cured-trout-kasundi-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/unoejzqy/img87605.whqc_768x512q80.jpg Cured Trout with Kasundi and Chilli Oil This striking dish sees slices of cured trout slathered will Kasundi, a type of Bengali mustard sauce. Dressed with buttermilk and a spiced crispy Kashmiri chilli oil, it tastes as good as it looks. 2025-02-14T22:39:29Z https://www.greatbritishchefs.com/recipes/lamb-raan-recipe https://media-cdn2.greatbritishchefs.com/media/smjlz4ss/img87600.whqc_768x512q80.jpg Lamb Raan A stunning centrepiece, this slow-cooked leg of lamb is meltingly tender and served in a sticky, glossy, rich and slightly tangy sauce. With a raita on the side made from whipped goat's curd, it's the perfect showstopper for a Sunday dinner with a difference. Serve with rice, flatbreads and other Indian side dishes for a full-blown feast. 2025-02-14T22:39:50Z https://www.greatbritishchefs.com/recipes/celeriac-chaat-recipe https://media-cdn2.greatbritishchefs.com/media/1h4a0tdj/img87603.whqc_768x512q80.jpg Celeriac Chaat Celeriac is roasted, puréed and pickled as part of an achaar in this inventive Indian chaat dish from Will Bowlby. With a cornucopia of contrasting textures and flavours all bouncing off one another, it's a stunning recipe that adds heaps of balanced spice to earthy, sweet celeriac. 2025-02-14T22:42:45Z https://www.greatbritishchefs.com/recipes/duck-potato-dumpling-recipe https://media-cdn2.greatbritishchefs.com/media/r2cfjx0q/img87546.whqc_768x512q80.jpg Duck with Sauerkraut Potato Dumplings The rich and indulgent flavour of duck is present throughout this impressive dish, which sees perfectly cooked breasts served alongside potato dumplings filled with sauerkraut and confit duck leg meat. Finished with duck fat hispi cabbage and roasted onions, it’s a stunning plate of food that’s perfect for cold nights. 2025-02-14T22:35:39Z https://www.greatbritishchefs.com/recipes/pineapple-sticky-toffee-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/b5rh5rjb/img87529.whqc_768x512q80.jpg Roasted Pineapple with Sticky Toffee Pudding Everyone loves sticky toffee pudding, but when it's infused with a good glug of rum, warming mixed spice and served alongside a caramelised roast pineapple, this traditional dessert gets taken to the next level. 2025-02-14T22:33:49Z https://www.greatbritishchefs.com/recipes/leeks-walnut-tarator-recipe https://media-cdn2.greatbritishchefs.com/media/l4xkilbl/img87507.whqc_768x512q80.jpg Coal-Roasted Leeks with Walnut Tarator Tarator (or taratur) is an intense nut and garlic paste (or sometimes soup) that's found throughout Eastern Europe and the Middle East in various guises. Here, chef Neil Campbell serves a walnut and sage-flavoured version to go alongside barbecued leeks, finished with a drizzle of date molasses-spiked brown butter. A wonderful vegetarian dish that's full of rich, smoky, sweet flavours. 2025-02-14T22:46:55Z https://www.greatbritishchefs.com/recipes/pickled-green-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/yrpdbku3/img87501.whqc_768x512q80.jpg Pickled Green Tomatoes Green, unripe tomatoes are often sadly confined to the compost heap, but if you grow your own and are left with some at the end of the season, they're brilliant for pickling. Tangy and sweet, their flavour is bolstered by spices, garlic and subtle chilli warmth. 2025-02-14T22:24:27Z https://www.greatbritishchefs.com/recipes/savoy-cabbage-kimchi-recipe https://media-cdn2.greatbritishchefs.com/media/sjtdtnm4/img87503.whqc_768x512q80.jpg Savoy Cabbage Kimchi There are a million different ways to prepare kimchi, Korea's famous preserved cabbage. In this recipe, chef Neil Campbell uses savoy cabbage instead of the more traditional napa cabbage, and omits the fish sauce to keep this kimchi vegan. 2025-02-14T22:07:58Z https://www.greatbritishchefs.com/recipes/gooseberry-umeboshi-recipe https://media-cdn2.greatbritishchefs.com/media/hcrb0vz5/img87504.whqc_768x512q80.jpg Gooseberry 'Boshi' (Japanese-Style Preserved Gooseberries) Made in the same way as umeboshi, Japan's famous salted plums, chef Neil Campbell applies the technique to British gooseberries, resulting in a jar full of salty, tangy, sweet flavours. 2025-02-14T22:45:06Z https://www.greatbritishchefs.com/recipes/kimchi-swede-apple-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/h2tn4pal/img87502.whqc_768x512q80.jpg Stuffed Cabbage with Kimchi, Swede, Caerphilly and Apple The hot, tangy, intense flavour of kimchi is paired with swede, apples and Caerphilly cheese in this unusual but incredible stuffed cabbage dish from chef Neil Campbell. Served with a buttery kimchi juice and orange sauce with crispy sage leaves to finish, it's a wonderful example of how sweet and salty flavours can work in perfect harmony. 2025-02-14T22:10:03Z https://www.greatbritishchefs.com/recipes/squash-goats-cheese-manti-recipe https://media-cdn2.greatbritishchefs.com/media/g2epmiwh/img87499.whqc_768x512q80.jpg Squash and Goat's Cheese Manti Manti are a type of dumpling, often stuffed with minced lamb and found across Central Asia. Here, they're stuffed with a combination of goat's cheese and Red Kuri squash, which has a creamy, sweet flesh and is very popular in Japan. 2025-02-14T22:14:22Z https://www.greatbritishchefs.com/recipes/mushroom-dashi-onion-gooseberry-recipe https://media-cdn2.greatbritishchefs.com/media/3m4hpoji/img87506.whqc_768x512q80.jpg Mushrooms in Dashi with Sour Onions and Gooseberry 'Boshi' Smoky, juicy mushrooms meet an umami-rich dashi broth, with sour pickled onions, crispy nori-dusted roots, fresh herbs and salty-tangy-sweet gooseberries providing a wide range of contrasting textures and tastes in this knockout recipe from Neil Campbell. 2025-02-14T22:43:13Z https://www.greatbritishchefs.com/recipes/pavlova-peaches-berries-recipe https://media-cdn2.greatbritishchefs.com/media/c30n3cnb/img87482.whqc_768x512q80.jpg Pavlova with Peaches and Berries A proper pavlova is a beautiful thing, and this foolproof recipe from Steve Horrell ensures the meringues come out crispy, sticky, chewy and sweet every time. Topped with fresh fruit and caramelised peaches cooked on a 'chappa' (a sort of flat tray suspended above coals), this is an informal, delicious dessert. 2025-02-14T22:55:05Z https://www.greatbritishchefs.com/recipes/five-spice-smoked-duck-with-orange-recipe https://media-cdn2.greatbritishchefs.com/media/qlanclco/img87388.whqc_768x512q80.jpg Five-Spice Smoked Duck Warming five-spice, sweet carrots and oranges and a vibrant parsley oil provide the perfect supporting acts to this blushing pink duck breast, which is cured and then hot-smoked to perfection. A wonderful dish that proves you can find bright, fresh, colourful flavours even in the winter. 2025-02-14T22:11:57Z https://www.greatbritishchefs.com/recipes/pheasant-ballotine-recipe https://media-cdn2.greatbritishchefs.com/media/0yyc2amg/img87401.whqc_768x512q80.jpg Pheasant Ballotine The subtly gamey flavour of pheasant is put front and centre in this stunning ballotine, enriched with a herby butter that's present throughout. Served on a sage-infused bread sauce with seasonal greens, it's a bold, confident dish that showcases chef Stosie Madi's love of game cookery. 2025-02-14T22:25:54Z https://www.greatbritishchefs.com/recipes/scallop-apple-celeriac-recipe https://media-cdn2.greatbritishchefs.com/media/jqdn01po/img87366.whqc_768x512q80.jpg Scallops with Apple and Celeriac Scallop, apple and celeriac is a wonderful flavour combination that really brings out the sweetness of each ingredient. Drizzled with a tarragon oil, the scallops are gently cooked in a warm combination of apple juice, herbs and olive oil, which also create the broth in the bottom of the bowl. Stosie serves this dish with a crisp made from celeriac and the reserved scallop roe alongside, which is optional at home but certainly worth the extra effort. 2025-02-14T22:47:06Z https://www.greatbritishchefs.com/recipes/game-pie-recipe https://media-cdn2.greatbritishchefs.com/media/g2oplthk/img87399.whqc_768x512q80.jpg Game Pies If there's one thing chef Stosie Madi is famous for at her Lancashire pub The Parkers Arms, it has to be her pies. These burnished gold beauties contain a cornucopia of game, marinated in herbs, mustard and Armagnac. They're relatively easy to recreate at home, provided you have a good butcher who can supply you with the filling, and their flavour is unmatched. 2025-02-14T22:11:49Z https://www.greatbritishchefs.com/recipes/lebanese-spiced-partridge-recipe https://media-cdn2.greatbritishchefs.com/media/1sad2wy4/img87371.whqc_768x512q80.jpg Lebanese Spiced Partridge A wonderful fusion of British game and Lebanese flavours, Stosie Madi's dish of spatchcocked grilled partridge comes accompanied by beautiful pink-pickled beetroot and turnip, along with some sourdough sesame flatbreads. A fantastic recipe that can be easily tweaked to feature different game birds (or even chicken, if game is out of season). 2025-02-14T22:33:30Z https://www.greatbritishchefs.com/recipes/fish-siyadiyeh-recipe https://media-cdn2.greatbritishchefs.com/media/rf2fwbq3/img87385.whqc_768x512q80.jpg Lebanese Siyadiyeh (Sayadieh) This traditional dish was originally the reserve of Lebanese fishermen, but it's now enjoyed across the Middle East and served at special occasions. While Stosie uses turbot, you can serve it with pretty much any fillet of fish you fancy – the real magic of this dish comes from the onions, which are cooked until crisp and candied, providing bags of flavour for both the lemon-spiked sauce and rice. An incredibly tasty dish that only requires a handful of ingredients. 2025-02-14T22:34:18Z https://www.greatbritishchefs.com/recipes/smoked-hare-jerusalem-artichoke-winter-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/5nnpwtxv/img87395.whqc_768x512q80.jpg Smoked Hare Loin with Pickled Berries If you're a fan of game and have a smoker or ceramic barbecue at home, this inventive dish is a must-try. Hare is cured, marinated and then hot-smoked to mirror the flavours of pastrami, before being paired with pickled berries, a winter pesto and earthy Jerusalem artichokes. 2026-05-26T10:54:55Z https://www.greatbritishchefs.com/recipes/grilled-game-offal-recipe https://media-cdn2.greatbritishchefs.com/media/unnf5st3/img87403.whqc_768x512q80.jpg Charcoal-Grilled Game Offal Offal is a woefully underused product, but for those in the know it offers incredible flavour, is very affordable and incredibly simple to cook. This dish features the hearts and livers from various game birds and animals, which are often wasted. Served on a bed of turnip purée with a verdant parsley dressing and slivers of pickled daikon, it's a stunning dish that proves offal deserves more attention than it currently gets. 2025-02-14T22:42:25Z https://www.greatbritishchefs.com/recipes/namoura-and-roast-quince-recipe https://media-cdn2.greatbritishchefs.com/media/gupppoqx/img87382.whqc_768x512q80.jpg Namoura – Lebanese Semolina Cake Namoura is a real treat in Lebanon (sometimes known as basbousa in the wider Middle East) – a cake made from semolina, almonds and yoghurt flavoured with rosewater syrup. Here, it's served with quince – both roasted and made into a jelly – and a scoop of strained rosewater yoghurt. 2025-02-14T22:47:38Z https://www.greatbritishchefs.com/recipes/lancashire-cheese-puffs-recipe https://media-cdn2.greatbritishchefs.com/media/cvcetwdl/img87362.whqc_768x512q80.jpg Lancashire Cheese Puffs Rich and full-flavoured but light as a feather in texture, these deep-fried little bites of deliciousness are a simple mixture of egg, potato and Lancashire cheese – they taste so good, however, that you should seriously consider doubling up on the quantities. 2025-02-14T22:18:37Z https://www.greatbritishchefs.com/recipes/potato-scratchings-recipe https://media-cdn2.greatbritishchefs.com/media/tabjpd5o/img87365.whqc_768x512q80.jpg Potato Scratchings No trip to Stosie Madi's beloved pub The Parker's Arms would be complete without her earth-shatteringly crunchy potato skins to kick things off. Think ready salted crisps turned up to 11! 2025-02-14T22:24:05Z https://www.greatbritishchefs.com/recipes/crispy-spiced-coley-recipe https://media-cdn2.greatbritishchefs.com/media/1mpbwikl/img87391.whqc_768x512q80.jpg Crispy Spiced Coley A wonderful example of how fish and spices can work together so well, this recipes makes use of the woefully underused coley, which has an incredibly meaty flavour and texture. The lentil dhal served alongside is sweetened with apricot chutney, finishing the dish off with warming comfort. Serve with proper homemade chips for a fantastic dinner. 2025-02-14T22:35:52Z https://www.greatbritishchefs.com/recipes/courgette-quinoa-yeast-recipe https://media-cdn2.greatbritishchefs.com/media/fzrc52em/img87465.whqc_768x512q80.jpg Courgettes with Quinoa and Yeast Sauce Courgettes are prepared two ways – barbecued until blistered and quickly pickled – to form the base of this beautiful vegetarian dish from Tomas Lidakevicius. Paired with regular and deep-fried quinoa and a deliciously unusual roasted yeast sauce, it's a knockout starter of which many elements can be made in advance. 2025-02-14T22:59:55Z https://www.greatbritishchefs.com/recipes/veal-sweetbread-carrot-recipe https://media-cdn2.greatbritishchefs.com/media/erfii5q4/img87452.whqc_768x512q80.jpg Veal Sweetbreads with Black Pudding and Walnut Crumb Sweetbreads can be a little intimidating if you’ve not prepared them at home before, but they are a lot easier to cook than you might think – and a real treat. Here, they’re served with a black pudding crumb, spiced carrot purée and a salad of pickled fruits and vegetables. 2025-02-14T22:58:55Z