https://www.greatbritishchefs.com/recipes/chocolate-tacos-recipe https://media-cdn2.greatbritishchefs.com/media/3rnmfnsu/gbcfranklandnov202346.whqc_768x512q80.jpg Chocolate Tacos These decadent chocolate tacos are full of different flavours and textures – crunchy popcorn, creamy ganache and pops of aerated chocolate. It's a delightfully playful dish. 2025-11-17T16:23:06Z https://www.greatbritishchefs.com/recipes/pan-fried-salmon-celeriac-puree-mushrooms-garlic-tarragon-recipe https://media-cdn2.greatbritishchefs.com/media/kkchcs1o/gbc_leap_crispin-6.whqc_768x512q80.jpg Pan-Fried Salmon, Celeriac Purée, Mushrooms, Garlic and Tarragon In this simple recipe from Lewis de Haas, LEAP wild Alaska salmon fillets are cooked until crisp and then served with buttery wild mushrooms and an earthy celeriac purée. 2025-02-14T23:03:52Z https://www.greatbritishchefs.com/recipes/smoked-salmon-pate-pickles-toast-dill-recipe https://media-cdn2.greatbritishchefs.com/media/0uvgigwb/gbc_leap_crispin-1.whqc_768x512q80.jpg Smoked Salmon Pâté, Pickles, Toast and Dill This easy smoked salmon pâté recipe from Lewis de Haas is made with LEAP wild Alaska smoked salmon. It comes together in a flash and is perfect for a quick and colourful starter, or an indulgent but light brunch. 2025-02-14T23:03:52Z https://www.greatbritishchefs.com/recipes/fig-blackcurrant-honey-eclair-recipe https://media-cdn2.greatbritishchefs.com/media/t41png54/gbcfranklandnov202311.whqc_768x512q80.jpg Fig, Blackcurrant and Honey Eclair This beautiful éclair from Sarah Frankland is filled with a lightly sweetened fig crémeux and garnished with blackcurrant gel, fresh figs, and gold leaf. 2025-02-14T23:03:51Z https://www.greatbritishchefs.com/recipes/miso-caramel-custard-tart-recipe https://media-cdn2.greatbritishchefs.com/media/isrkfqc0/gbcfranklandnov202318.whqc_768x512q80.jpg Miso Caramel Custard Tart This salty-sweet tart from Sarah Frankland is finished with a blowtorch, and is delicious served with vanilla ice cream, which in the restaurant is served on top of sweet pastry crumbs. 2025-02-14T23:03:51Z https://www.greatbritishchefs.com/recipes/farley-goat-cheese-quince-dodger-recipe https://media-cdn2.greatbritishchefs.com/media/ycybcxb1/gbcfranklandnov202309.whqc_768x512q80.jpg Farley Goat Cheese and Quince Dodger These fun quince and goat cheese dodgers from Sarah Frankland are very easy to make at home, and a fun and slightly more sophisticated twist on the traditional kind! 2025-02-14T23:03:51Z https://www.greatbritishchefs.com/recipes/mulled-quince-mandarin-creme-fraiche-ice-cream-eggnog-mousse-recipe https://media-cdn2.greatbritishchefs.com/media/l40bgoty/gbc_pudding.whqc_768x512q80.jpg Mulled Quince, Mandarin, Crème Fraîche Ice Cream, Eggnog Mousse Quince is mulled in red wine and spices, then topped with a charred mandarin gel, a stunning crème fraîche ice cream, and a light eggnog mousse in this stunning Christmas dessert. 2025-02-14T23:03:48Z https://www.greatbritishchefs.com/recipes/chicken-tomato-pulao-recipe https://media-cdn2.greatbritishchefs.com/media/vy0b3m4i/gbc_heinz-59.whqc_768x512q80.jpg Chicken and Tomato Pulao This chicken and tomato pulao is seasoned with fragrant whole spices, fresh herbs and rich coconut milk. It's a delicious and quick one-pot meal. 2025-02-14T23:03:50Z https://www.greatbritishchefs.com/recipes/peas-paneer-butter-masala-cardamom-star-anise-cream-recipe https://media-cdn2.greatbritishchefs.com/media/0iglkmuc/gbc_heinz-48.whqc_768x512q80.jpg Peas and Paneer Butter Masala With Cardamom and Cream This rich and creamy butter masala from Chef Avinash Shashidhara is delicious mopped up with some chapatti or naan. 2025-02-14T23:03:50Z https://www.greatbritishchefs.com/recipes/homestyle-chicken-curry-recipe https://media-cdn2.greatbritishchefs.com/media/srci03i5/gbc_heinz-36.whqc_768x512q80.jpg Homestyle Chicken Curry This simple homestyle chicken curry is served with a spicy and fresh herb chutney. The tadka uses a base of Heinz chopped tomatoes to add some sweetness and acidity. 2025-08-31T14:22:27Z https://www.greatbritishchefs.com/recipes/curried-egg-tomato-frittata-paneer-recipe https://media-cdn2.greatbritishchefs.com/media/ljmeul5i/gbc_heinz-4.whqc_768x512q80.jpg Curried Egg and Tomato Frittata With Paneer This cheesy vegetable-forward omelette from Helen Graham brings together the classic combination of tomato and egg with the help of Heinz curry tomato base. 2025-08-31T14:21:02Z https://www.greatbritishchefs.com/recipes/bigoli-cacipe-pepe-truffle-pecorino-recipe https://media-cdn2.greatbritishchefs.com/media/zwheqriz/gbc_lyla_nov23-11.whqc_768x512q80.jpg Bigoli, Cacio e Pepe, Truffle and Pecorino This simple truffle-infused cacio e pepe from Stuart Ralston comes from his restaurant Tipo, and uses Kampot pepper for extra flavour. 2025-02-14T23:03:45Z https://www.greatbritishchefs.com/recipes/arbroath-smokie-croquettes-katsuobushi-recipe https://media-cdn2.greatbritishchefs.com/media/kgbkdwye/gbc_lyla_nov23-9.whqc_768x512q80.jpg Arbroath Smokie Croquettes with Katsuobushi These decadent Arbroath smokie croquettes from Stuart Ralston are made with a generous amount of smoked haddock and butter, and make a delicious and decadent side dish. 2025-02-14T23:03:45Z https://www.greatbritishchefs.com/recipes/alp-blossom-cheese-onion-quince-recipe https://media-cdn2.greatbritishchefs.com/media/q3ybm4ej/gbc_lyla_nov23-1.whqc_768x512q80.jpg Alp blossom Cheese, Onion, Quince This delicious starter from Stuart Ralston uses alp blossom cheese, a beautiful German cheese that is sold covered in dried flowers, just like this starter. 2025-02-14T23:03:46Z https://www.greatbritishchefs.com/recipes/cured-bream-radish-exmoor-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/wbwoxnqo/gbc_lyla_nov23-4.whqc_768x512q80.jpg Cured Bream, Radish, Exmoor Caviar This striking cured bream starter from Stuart Ralston is topped with delicate petals of radish and garnished with a light cucumber and apple broth. 2025-02-14T23:03:46Z https://www.greatbritishchefs.com/recipes/wild-halibut-jerusalem-artichoke-n25-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/i4mbsilr/gbc_lyla_nov23-6.whqc_768x512q80.jpg Wild Halibut, Jerusalem Artichoke, N25 Caviar This pickled Jerusalem artichoke-topped wild halibut dish from Stuart Ralston is a fantastic wintery seafood starter. The wild halibut is stuffed with a scallop mousse and served with a creamy crushed Jerusalem artichokes. 2025-02-14T23:03:47Z https://www.greatbritishchefs.com/recipes/yoghurt-balsamic-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/5wykgknp/gbc_lyla_nov23-8.whqc_768x512q80.jpg Yoghurt, Balsamic, Beetroot This beetroot pre-dessert recipe from Stuart Ralston is a beautiful fusion of savoury and sweet. While it's not one for the faint hearted, it's certainly a showstopping dish. 2025-02-14T23:03:47Z https://www.greatbritishchefs.com/recipes/tagliatelle-harissa-basil-passata-feta-black-olive-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/c4wfcizf/gbc_heinz-10.whqc_768x512q80.jpg Tagliatelle, Harissa and Basil Passata, Feta and Black Olive Salsa This super simple pasta from Helen Graham is a wonderful weeknight dish. The Heinz tomato and basil passata pairs beautifully with spicy rose harissa, for a Middle Eastern-inspired pasta. 2025-02-14T23:03:49Z https://www.greatbritishchefs.com/recipes/pomegranate-tomato-braised-cabbage-recipe https://media-cdn2.greatbritishchefs.com/media/s52hrk0y/gbc_heinz-22.whqc_768x512q80.jpg Pomegranate and Tomato Braised Cabbage This beautiful braised cabbage dish from Helen Graham is a little bit sour from the pomegranate molasses, and sweet from Heinz double concentrated tomato paste. 2025-02-14T23:03:49Z https://www.greatbritishchefs.com/recipes/sicilian-style-pizza-buttered-pine-nuts-watercress-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/ss5djpl4/gbc_heinz-55.whqc_768x512q80.jpg Sicilian-Style Pizza With Buttered Pine Nuts and Watercress Pesto Sicilian-style pizza can be distinguished from other styles of pizza as the cheese is layered underneath the tomato sauce. We use Heinz Classic Pizza Sauce for a speedy base. 2025-02-14T23:03:49Z https://www.greatbritishchefs.com/recipes/garlic-dough-balls-tomato-dipping-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/uoedwevp/gbc_heinz-28.whqc_768x512q80.jpg Garlic Dough Balls With Tomato Dipping Sauce Garlic dough balls are a modern classic, and these are so simple to make. Served with a tomato dipping sauce made with Heinz basil passata, they’re very moreish! 2025-02-14T23:03:49Z https://www.greatbritishchefs.com/recipes/beef-enchiladas-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/1gsicfyj/gbc_heinz-16.whqc_768x512q80.jpg Beef Enchiladas with Salsa Verde These crowd-pleasing beef enchiladas are simple to make, especially using Heinz tomato chilli passata as the sauce. Spiced beef mince is rolled inside tortillas and topped with the rich tomato sauce and Red Leicester cheese. We finish ours with a piquant salsa verde, which adds herbal fragrance and acidity from the capers and red wine vinegar. 2025-02-14T23:03:48Z https://www.greatbritishchefs.com/recipes/rice-fritters-chive-cream-smoked-salmon-lime-zest-recipe https://media-cdn2.greatbritishchefs.com/media/e4cbaogc/gbc_htc_rice-6.whqc_768x512q80.jpg Rice Fritters With Chive Cream, Smoked Salmon and Lime Zest These crispy rice fritters, fried until golden and served with a chive cream and smoked salmon are perfect for sharing this festive season. 2025-02-14T23:03:48Z https://www.greatbritishchefs.com/recipes/rice-pudding-rum-poached-pears-cinnamon-caramelised-pecans-recipe https://media-cdn2.greatbritishchefs.com/media/kb2dbh2l/gbc_htc_rice-16.whqc_768x512q80.jpg Rice Pudding With Rum Poached Pears, Cinnamon and Caramelised Pecans This deeply comforting dessert, pairs creamy and nostalgic cinnamon rice pudding with spiced rum poached pears and salted caramel pecans, for that perfect crunch.  2025-02-14T23:03:48Z https://www.greatbritishchefs.com/recipes/rice-salad-pomegranate-feta-pine-nuts-orange-vinaigrette-recipe https://media-cdn2.greatbritishchefs.com/media/j3xf3cxa/gbc_htc_rice-1.whqc_768x512q80.jpg Rice Salad With Pomegranate, Feta, Toasted Pine Nuts and Orange Vinaigrette This fresh and zesty salad combines the sweet and slightly acidic taste of an orange vinaigrette with the earthy, nutty flavours of toasted pine nuts and kale. 2025-02-14T23:03:47Z https://www.greatbritishchefs.com/recipes/artichoke-pancetta-spinach-gratin-walnut-crunch-recipe https://media-cdn2.greatbritishchefs.com/media/t44km34o/gbc_htc_rice-11.whqc_768x512q80.jpg Artichoke, Pancetta and Spinach Gratin Topped With a Walnut Crunch This artichoke, pancetta and spinach gratin with a walnut and sage crunch is a simple but impressive way to turn your leftover cooked rice into the perfect comfort dish.  2025-02-14T23:03:47Z https://www.greatbritishchefs.com/recipes/cheese-tartlet-beetroot-oxalis-recipe https://media-cdn2.greatbritishchefs.com/media/bkpnvjqx/gbcjoelakeroct202378.whqc_768x512q80.jpg Cheese Tartlet with Beetroot and Oxalis These miniature cheesy tartlets are a perfect canapé or light appetiser. Dehydrated beetroot is mixed with a sticky beetroot glaze, and then served on a rich, savoury custard. 2025-11-17T16:23:33Z https://www.greatbritishchefs.com/recipes/roast-potatoes-stilton-chestnut-gremolata-recipe https://media-cdn2.greatbritishchefs.com/media/ortnsod0/gbc_htc_roast-potatoes_nov23-7.whqc_768x512q80.jpg Roast Potatoes with Stilton and Chestnut Gremolata This festive side dish crispy roasted potatoes with melted Stilton and a seasonal chestnut gremolata. Perfect when you want a change from regular roast potatoes. 2025-02-14T23:03:46Z https://www.greatbritishchefs.com/recipes/roast-potato-brussels-sprout-caesar-salad-recipe https://media-cdn2.greatbritishchefs.com/media/nvgkvsua/gbc_htc_roast-potatoes_nov23-4.whqc_768x512q80.jpg Roast Potato and Brussels Sprout Caesar Salad Use your leftover roasties in place of croutons in this fun spin on a traditional Caesar salad. We’ve added leftover sprouts too but you could use cooked Tenderstem broccoli or sugar snap peas. 2025-02-14T23:03:46Z https://www.greatbritishchefs.com/recipes/coffee-chocolate-mousse-rum-caramel-recipe https://media-cdn2.greatbritishchefs.com/media/dplj3hc3/gbc_moth_extra-6.whqc_768x512q80.jpg Coffee and Chocolate Mousse, Rum Caramel, Orange Curd, Hazelnuts This delightfully retro mousse was inspired by Moth's espresso martini. It's a great dinner party dessert as all the elements can be made well in advance. 2025-02-14T23:03:45Z https://www.greatbritishchefs.com/recipes/rolled-lamb-breast-herbs-lemon-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/kftnz451/screenshot-2023-11-21-at-104653.whqc_768x512q80fpt214fpl564.png Rolled lamb breast with herbs, lemon and tomatoes An under-rated cut, lamb breast comes from the same part of the animal as belly pork, which we know and love. Cooked well, it is tasty and tender, so give it a go. You need breasts from a decent-sized animal – consider asking your butcher for hogget breasts, which will be larger and meatier. 2025-02-14T23:03:43Z https://www.greatbritishchefs.com/recipes/vanilla-thyme-roasted-peaches-recipe https://media-cdn2.greatbritishchefs.com/media/kiwdm5h3/screenshot-2023-11-21-at-104725.whqc_768x512q80.png Vanilla and Thyme Roasted Peaches with Raspberry Sauce Deliciously sweet and juicy, peaches are the ultimate summer stone fruit. Their ripeness will determine how long they take to cook, so keep an eye on them once they are in the oven. 2025-02-14T23:03:44Z https://www.greatbritishchefs.com/recipes/smoked-haddock-potatoes-spinach-cream-thyme-recipe https://media-cdn2.greatbritishchefs.com/media/tzbcp4bi/screenshot-2023-11-21-at-104639.whqc_768x512q80.png Smoked Haddock With Potatoes, Spinach, Cream and Thyme This is one-tray meal is great for when you want something slightly luxurious, but don't want too much mess. 2025-02-14T23:03:44Z https://www.greatbritishchefs.com/recipes/pork-black-garlic-cabbage-recipe https://media-cdn2.greatbritishchefs.com/media/s1vhybw1/gbcjoelakeroct202317.whqc_768x512q80.jpg Pork, Black Garlic, Cabbage In this punchy pork belly dish, cured pork belly is slowly cooked confit in duck fat, then served in small portions with black garlic. 2025-02-14T23:03:44Z https://www.greatbritishchefs.com/recipes/petit-pots-au-chocolat-coffee-cream-mousse-recipe https://media-cdn2.greatbritishchefs.com/media/woqh1qzf/gbc_moth-063.whqc_768x512q80.jpg Petit Pots au Chocolat, Coffee Cream Mousse and Vanilla Doughnuts These little chocolate pots from Graham Hornigold were inspired by MOTH's espresso martini. They have a layer of rich chocolate, topped with coffee mousse, whipped cream and grated chocolate. 2025-02-14T23:03:44Z https://www.greatbritishchefs.com/recipes/espresso-martini-choux-pastry-wreath-recipe https://media-cdn2.greatbritishchefs.com/media/20rky4vm/gbc_moth-034.whqc_768x512q80.jpg Espresso Martini Choux Pastry Wreath This stunning choux pastry wreath, inspired by MOTH's espresso martini, is a great festive dessert for any cocktail lovers. 2025-02-14T23:03:45Z https://www.greatbritishchefs.com/recipes/langoustine-custard-crab-dill-recipe https://media-cdn2.greatbritishchefs.com/media/m5hcle4d/gbcjoelakeroct202304.whqc_768x512q80.jpg Langoustine Custard, Crab and Dill This elegant seafood starter from Joe Laker consists of a base of langoustine custard, topped with pickled shallots, white crab and buttermilk split with a homemade dill oil. 2025-02-14T23:03:42Z https://www.greatbritishchefs.com/recipes/monkfish-mussel-leek-recipe https://media-cdn2.greatbritishchefs.com/media/z5lho5u4/gbcjoelakeroct202311.whqc_768x512q80.jpg Monkfish, Mussel and Leek In this light seafood dish, Joe Laker pairs steamed monkfish with crispy leeks, buttery mussels and a flavourful mussel velouté with a base of celeriac and white wine. 2025-02-14T23:03:42Z https://www.greatbritishchefs.com/recipes/milk-honey-recipe https://media-cdn2.greatbritishchefs.com/media/lphgrykc/gbcjoelakeroct202320.whqc_768x512q80.jpg Milk and Honey This deeply comforting dessert is a combination of so many nostalgic flavours: milky ice cream, crunchy honeycomb and a fluffy honey sponge. 2025-02-14T23:03:42Z https://www.greatbritishchefs.com/recipes/salad-smoked-rapeseed-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/jg4pa0ks/gbcjoelakeroct202360.whqc_768x512q80.jpg Salad, Smoked Rapeseed, Caviar This beautiful and simple salad is a lovely way to show off tender greens like Castelfranco, red oak and bib lettuce. Joe Laker garnishes the dish with a generous serving of Exmoor caviar and a selection of colourful leaves and flowers. 2025-11-17T16:23:54Z https://www.greatbritishchefs.com/recipes/roasted-salmon-new-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/ijwpwm0c/gbc_elsinore_nov23-14.whqc_768x512q80.jpg Roasted Salmon and New Potatoes With Salmon Caviar Sauce Gribiche Salmon fillets are roasted with small potatoes and topped with the vibrant sauce gribiche, which is made with chopped hard boiled eggs, herbs, mustard, capers and cornichons. 2025-02-14T23:03:41Z https://www.greatbritishchefs.com/recipes/blooming-onion-lumpfish-dip-recipe https://media-cdn2.greatbritishchefs.com/media/stgh5o0d/gbc_elsinore_nov23-6.whqc_768x512q80.jpg Blooming Onion With Lumpfish Caviar Dip A blooming onion is a classic bar snack, and here we’ve served ours with a tangy and luxurious dip made with sour cream, chives and plenty of lumpfish caviar. 2025-02-14T23:03:41Z https://www.greatbritishchefs.com/recipes/crumpets-whipped-seaweed-masago-recipe https://media-cdn2.greatbritishchefs.com/media/hzhn4nkb/gbc_elsinore_nov23-26.whqc_768x512q80.jpg Crumpets With Whipped Seaweed and Masago Caviar Butter In this simple recipe toasted crumpets are topped with a light and fluffy whipped butter flavoured with seaweed and masago caviar. 2025-02-14T23:03:41Z https://www.greatbritishchefs.com/recipes/smoked-salmon-roasted-beetroot-recipe https://media-cdn2.greatbritishchefs.com/media/yztd0p0i/gbc_leap_nov23-6.whqc_768x512q80.jpg Smoked salmon and roasted beetroot with dill-tahini sauce and seeded croutons This elegant and festive platter starts with thinly sliced roasted beetroot and is topped with LEAP smoked salmon, a creamy dill-tahini sauce and seedy croutons inspired by ‘everything bagel’ seasoning. 2025-02-14T23:03:40Z https://www.greatbritishchefs.com/recipes/roasted-salmon-artichokes-pumpkin-seed-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/4fkns3jb/gbc_leap_nov23-17.whqc_768x512q80.jpg Roasted Salmon and Artichokes With Pumpkin Seed Pesto For this quick and easy dinner, LEAP wild Alaska salmon fillets, new potatoes and artichoke hearts are roasted in the oven in one tray, then served with a pumpkin seed pesto. 2025-02-14T23:03:41Z https://www.greatbritishchefs.com/recipes/coffee-peanut-banana-ice-cream-float-recipe https://media-cdn2.greatbritishchefs.com/media/1w2p1mfv/gbc_tassimo_nov23-19.whqc_768x512q80.jpg Coffee, Peanut and Banana Ice Cream Float This fun take on an ice cream float combines peanut butter with sweet banana and a creamy latte to make a drink that works as well as a dessert as it does a midmorning treat. 2025-02-14T23:03:39Z https://www.greatbritishchefs.com/recipes/vietnamese-style-coconut-coffee-recipe https://media-cdn2.greatbritishchefs.com/media/zr1h4yu5/gbc_tassimo_nov23-5.whqc_768x512q80.jpg Vietnamese-Style Coconut Coffee This is a lovely variation on a Vietnamese iced coffee, which uses Americano coffee and coconut milk to make a layered drink that’s as indulgent as it is refreshing. 2025-02-14T23:03:40Z https://www.greatbritishchefs.com/recipes/orange-hot-chocolate-berry-marshmallows-recipe https://media-cdn2.greatbritishchefs.com/media/eoldhxkt/gbc_tassimo_nov23-12.whqc_768x512q80.jpg Orange Hot Chocolate with Berry Marshmallows These raspberry marshmallows are the perfect accompaniment to orange hot chocolate and are so much better than shop-bought marshmallows. 2025-02-14T23:03:40Z https://www.greatbritishchefs.com/recipes/tiramisu-coffee https://media-cdn2.greatbritishchefs.com/media/lxepmeez/gbc_tassimo_nov23-25.whqc_768x512q80.jpg Tiramisu coffee This simple, creamy coffee is the perfect end to a meal or as a sweet mid-morning pick-me-up. It comes together in minutes, and is perfect for any tiramisu lovers! 2025-02-14T23:03:40Z https://www.greatbritishchefs.com/recipes/herb-sorbet-burnt-meringue-recipe https://media-cdn2.greatbritishchefs.com/media/oe4mi2cm/gbcwilsonsbathsept202326.whqc_768x512q80.jpg Herb Sorbet with Burnt Meringue This dramatic green herb sorbet is topped with a delicate spoonful of meringue. It’s an incredibly light and delicate dessert – and perfect for using up a glut of soft herbs. 2025-02-14T23:03:37Z https://www.greatbritishchefs.com/recipes/uchiki-kuri-squash-lobster-recipe https://media-cdn2.greatbritishchefs.com/media/2zbjcpsx/gbcwilsonsbathsept202313.whqc_768x512q80.jpg Uchiki Kuri Squash with Lobster This rich lobster dish is served with a simple piece of grilled lobster tail and confit squash. The uchiki kuri squash is very gently cooked in lobster oil for three hours, until intensely buttery and soft. 2025-02-14T23:03:37Z https://www.greatbritishchefs.com/recipes/whipped-smoked-cod-roe-recipe https://media-cdn2.greatbritishchefs.com/media/l5ci5kty/gbcwilsonsbathsept202317.whqc_768x512q80.jpg Whipped Smoked Cod's Roe This very simple taramasalata-esque dip is made from whipped smoked cod’s roe. It comes together in minutes, and is a brilliant appetiser or canapé. 2025-02-14T23:03:38Z https://www.greatbritishchefs.com/recipes/warm-chocolate-mousse-potato-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/nv4l5apd/gbcwilsonsbathsept202319.whqc_768x512q80.jpg Warm Chocolate Mousse with Potato Ice Cream The starchy potatoes help make this ice cream extra dense and thick, and the simple chocolate mousse comes together very quickly. 2025-02-14T23:03:38Z https://www.greatbritishchefs.com/recipes/rum-spiked-canele-recipe https://media-cdn2.greatbritishchefs.com/media/0efkao5e/gbcwilsonsbathsept202306.whqc_768x512q80.jpg Rum-Spiked Canelé Diminutive canelé have had a much-deserved surge of popularity in the U.K in recent years, and this delicious recipe from Jan Ostle of Wilson’s is a great way to learn to make them at home. 2025-02-14T23:03:38Z https://www.greatbritishchefs.com/recipes/ricotta-mushrooms-carrot-recipe https://media-cdn2.greatbritishchefs.com/media/bfbptqig/gbc_tomaikens_dishes-2.whqc_768x512q80.jpg Just Down the Road – Ricotta, Mushrooms and Carrots This ricotta, mushroom and carrot dish from Tom Aikens has a number of delicious different components – pickled girolles, homemade ricotta and a crunchy rye and cep crumb. 2025-02-14T23:03:38Z https://www.greatbritishchefs.com/recipes/toasted-barley-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/tpubkjxd/roberta_hall-mcarron-2.whqc_768x512q80.jpg Toasted Barley Panna Cotta Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat. 2025-02-14T23:03:39Z https://www.greatbritishchefs.com/recipes/cured-fennel-scallop-tartare-recipe https://media-cdn2.greatbritishchefs.com/media/kx2nefb3/amy_elles-2.whqc_768x512q80.jpg Cured Fennel Scallop Tartare Here, Amy Elles dices scallop and combines it with cucumber and cured fennel to make a tartare, which is presented in the shells. 2025-02-14T23:03:39Z https://www.greatbritishchefs.com/recipes/tortilla-espanola-recipe https://media-cdn2.greatbritishchefs.com/media/lqybv3zh/peter_sanchez-2.whqc_768x512q80fpt580fpl503.jpg Tortilla Española There are few dishes more representative of Spanish cuisine than the humble tortilla. Peter fries the potatoes at two different temperatures to achieve the perfect crisp finish. 2025-02-14T23:03:39Z https://www.greatbritishchefs.com/recipes/crispy-salmon-fillet-winter-vegetable-salad-recipe https://media-cdn2.greatbritishchefs.com/media/svanwcib/gbc_leap_mb-13.whqc_768x512q80.jpg Crispy Salmon Fillet, Winter Vegetable Salad, Ginger and Sesame Dressing This crispy salmon dish from Michael Bremner is served with a crunchy and spicy winter vegetable salad, made with finely julienned root vegetables. 2025-02-14T23:03:32Z https://www.greatbritishchefs.com/recipes/smoked-salmon-tartare-potato-rosti-recipe https://media-cdn2.greatbritishchefs.com/media/h1rdn24a/gbc_leap_mb-6.whqc_768x512q80.jpg Smoked Salmon Tartare With Potato Rosti, Pickled Shallot, and Dill Emulsion This simple smoked salmon tartare is made with LEAP wild Alaska salmon. The tartare is served with an extra-crispy rosti, and topped with pickled shallots and a creamy dill emulsion. 2026-03-31T12:52:10Z https://www.greatbritishchefs.com/recipes/cajun-spiced-cod-cakes-red-pepper-sauce-sweetcorn-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/vxunu5xm/gbc_spices-021.whqc_768x512q80.jpg Cajun-Spiced Cod Cakes with Red Pepper Sauce and Sweetcorn Salsa These fish cakes are lighter than those made with potato, which really lets the flavour of the Cajun spice mix come through. 2025-02-14T23:03:35Z https://www.greatbritishchefs.com/recipes/john-dory-green-tomato-greengage-recipe https://media-cdn2.greatbritishchefs.com/media/etgfhtjx/gbc_tomaikens_dishes-1.whqc_768x512q80.jpg Spiny Warrior: John Dory, Green Tomato and Greengage This John Dory recipe from Tom Aikens has layers of fresh flavours and textures: tart pickled green tomatoes, crunchy baby sweetcorn and creamy avocado purée 2025-02-14T23:03:35Z https://www.greatbritishchefs.com/recipes/baharat-chicken-kebabs-pickled-apricot-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/divjqcce/gbc_spices-009.whqc_768x512q80.jpg Baharat Chicken Kebabs with Pickled Apricot Salsa These grilled chicken kebabs are flavoured with baharat, a spice blend used widely in Eastern Mediterranean cooking. It adds a beautiful warmth to these kebabs, which are served with a pickled apricot salsa. 2025-02-14T23:03:34Z https://www.greatbritishchefs.com/recipes/snow-crab-passion-fruit-roll-recipe https://media-cdn2.greatbritishchefs.com/media/ctdc32az/gbc_miho_sato_dishes-5.whqc_768x512q80.jpg Snow Crab and Passion Fruit Roll These elegant maki-zushi from Miho Sato pair the classic combination of cucumber and crab with an extra-tangy passion fruit mayonnaise. 2025-02-14T23:03:36Z https://www.greatbritishchefs.com/recipes/saikyo-miso-black-cod-recipe https://media-cdn2.greatbritishchefs.com/media/1h3ffkm0/gbc_miho_sato_dishes-4.whqc_768x512q80.jpg Saikyo Miso Sablefish (Black Cod) Saikyo miso-grilled black cod (or gindara saikyo-yaki) is made by marinating black cod in a slightly sweet mirin-based sauce, and then grilling it until caramelised and glossy. 2025-02-14T23:03:33Z https://www.greatbritishchefs.com/recipes/new-style-yellowtail-sashimi-recipe https://media-cdn2.greatbritishchefs.com/media/tagk3zew/gbc_miho_sato_dishes-7.whqc_768x512q80.jpg New-Style Yellowtail Sashimi This elegant yellowtail sashimi recipe from Miho Sato is simply garnished with a fresh shiso oil, dramatically black leek salt and rings of bird's eye chilli. 2025-02-14T23:03:33Z https://www.greatbritishchefs.com/recipes/a5-wagyu-sando-recipe https://media-cdn2.greatbritishchefs.com/media/tpkc3ibx/gbc_miho_sato_dishes-2.whqc_768x512q80.jpg A5 Wagyu Sando This A5 wagyu katsu sando from Miho Sato is about as luxurious a sandwich as you can get. Ridiculously tender and rich wagyu cutlet garnished with caviar and gold leaf. 2025-02-14T23:03:33Z https://www.greatbritishchefs.com/recipes/wagyu-curry-udon-potato-foam-recipe https://media-cdn2.greatbritishchefs.com/media/qacnopkk/gbc_miho_sato_dishes-3.whqc_768x512q80.jpg Wagyu Curry Udon with Potato Foam Japanese curry udon is one of the ultimate comfort foods. This version from Miho Sato is topped with a buttery potato espuma. 2025-02-14T23:03:34Z https://www.greatbritishchefs.com/recipes/lobster-uni-fried-rice-recipe https://media-cdn2.greatbritishchefs.com/media/hx1jve2e/gbc_miho_sato_dishes-6.whqc_768x512q80.jpg Lobster and Uni Fried Rice This lobster and uni (sea urchin) fried rice recipe from Miho Sato is garnished with a dramatic crunchy red tuile. 2025-02-14T23:03:34Z https://www.greatbritishchefs.com/recipes/charcoal-chicken-karaage-recipe https://media-cdn2.greatbritishchefs.com/media/elvjcwvc/gbc_miho_sato_dishes-1.whqc_768x512q80.jpg Charcoal Chicken Karaage This simple, jet-black chicken karaage recipe from Miho Sato gets its colour from a mixture of charcoal and glutinous rice flour, for a chewy, crispy coating. 2025-02-14T23:03:37Z https://www.greatbritishchefs.com/recipes/prawn-charred-cabbage-salad-shichimi-togarashi-recipe https://media-cdn2.greatbritishchefs.com/media/3rbfek15/gbc_spices-064.whqc_768x512q80.jpg Prawn and Charred Cabbage Salad with Shichimi Togarashi This simple salad combines plump prawns with roasted cabbage and a sweet and tangy dressing 2025-02-14T23:03:35Z https://www.greatbritishchefs.com/recipes/jaffna-grilled-mutton-chops-recipe https://media-cdn2.greatbritishchefs.com/media/xs0ffigt/gbcrambutanaugust202348.whqc_768x512q80.jpg Jaffna Grilled Mutton Chops These simple grilled mutton chops are seasoned with Jaffna curry powder, named for Chef Cynthia Shanmugalingam's family's province in Sri Lanka. It's a simple, roasted curry powder made with a mixture of spices, Kashmiri chillies and curry leaves. To make these mutton chops extra spicy, you can dust them with some extra chilli powder as well. 2025-02-14T23:03:28Z https://www.greatbritishchefs.com/recipes/fried-egg-sobrasada-garlic-migas-recipe https://media-cdn2.greatbritishchefs.com/media/jp4jc0j5/freshlay-v2_04.whqc_768x512q80.jpg Fried Egg with Sobrasada and Garlic Migas Migas is a Spanish breakfast dish made from leftover bread. This version from Jozef Ragulski is made extra rich with sobrasada and streaky bacon. 2025-02-14T23:03:37Z https://www.greatbritishchefs.com/recipes/leek-potato-veloute-crispy-potato-egg-recipe https://media-cdn2.greatbritishchefs.com/media/jyyjpmvi/freshlay-v2_11.whqc_768x512q80.jpg Leek and Potato Velouté, Crispy Potato Egg, Truffle Cream This leek and potato velouté from Jozef Rogulski is served with truffle-infused double cream, buttery braised leeks and a ‘crispy potato egg’. 2025-02-14T23:03:36Z https://www.greatbritishchefs.com/recipes/brown-butter-potato-rosti-poached-egg-recipe https://media-cdn2.greatbritishchefs.com/media/oa3dhpax/freshlay-v2_16.whqc_768x512q80.jpg Brown Butter Potato Rosti, Poached Free Range Egg, Mushroom Ketchup This rosti from Jozef Rogulsi is made with a generous amount of thyme-infused butter, and then baked in the oven for 45 minutes. 2025-02-14T23:03:36Z https://www.greatbritishchefs.com/recipes/soft-boiled-egg-vanilla-caramel-recipe https://media-cdn2.greatbritishchefs.com/media/zvibibyn/gbc_fresh_lay29.whqc_768x512q80.jpg Soft Boiled Egg, Vanilla Caramel, Crispy Pain au Chocolat This unique breakfast recipe from Richard Bainbridge features a soft-boiled egg topped with a fragrant vanilla caramel, and crunchy slices of toasted pain au chocolat for dipping. 2025-02-14T23:03:36Z https://www.greatbritishchefs.com/recipes/crunchy-fried-eggs-brown-rice-recipe https://media-cdn2.greatbritishchefs.com/media/gbrevyok/gbc_fresh_lay23.whqc_768x512q80.jpg Crunchy Fried Eggs, Brown Rice, Thai Dressing and Smoked Tofu This centrepiece of this beautiful vegetarian brown rice dish from Richard Bainbridge is a deep-fried soft boiled egg. It makes a great contract to the tangy and sweet soy dressing. 2025-02-14T23:03:35Z https://www.greatbritishchefs.com/recipes/five-spice-sausage-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/dmwfvy40/gbc_spices-036.whqc_768x512q80.jpg Five Spice Sausage Rolls Five spice adds such a beautiful flavour to these sausage rolls, as the star anise and fennel seeds in particular complement the pork so well. 2025-02-14T23:03:34Z https://www.greatbritishchefs.com/recipes/garam-masala-recipe https://media-cdn2.greatbritishchefs.com/media/x0al3spf/gbc_garam-057.whqc_768x512q80.jpg Garam Masala This foundational Indian spice blend is easy to make at home, and tastes even better with freshly ground and toasted spices. 2025-02-14T23:03:31Z https://www.greatbritishchefs.com/recipes/roast-leg-lamb-garam-masala-aubergines-recipe https://media-cdn2.greatbritishchefs.com/media/pqefw0w2/gbc_garam-051.whqc_768x512q80.jpg Roast Leg of Lamb with Garam Masala and Aubergines This roast leg of lamb is smothered in a garam masala paste full of warm spices that compliment the flavour of the meat. 2025-02-14T23:03:32Z https://www.greatbritishchefs.com/recipes/turmeric-fried-eggs-garam-masala-onions-recipe https://media-cdn2.greatbritishchefs.com/media/mo5jqkxg/gbc_garam-032.whqc_768x512q80.jpg Turmeric Fried Eggs with Garam Masala Onions These eggs are fried in ghee and turmeric and topped with fried onions flavoured with garam masala. 2025-08-31T14:15:17Z https://www.greatbritishchefs.com/recipes/cauliflower-garam-masala-soup-spiced-ghee-recipe https://media-cdn2.greatbritishchefs.com/media/sqafswjw/gbc_garam-021.whqc_768x512q80.jpg Cauliflower and Garam Masala Soup with Spiced Ghee In this cauliflower soup recipe, roasting the cauliflower before simmering it adds even more toasty depth. It's then topped with a spiced ghee flavoured with curry leaves and a touch more garam masala. 2025-02-14T23:03:32Z https://www.greatbritishchefs.com/recipes/corn-on-the-cob-panch-phoron-butter-recipe https://media-cdn2.greatbritishchefs.com/media/fqenstms/gbc_spices-080.whqc_768x512q80.jpg Corn on the Cob with Panch Phoron Butter This simple corn on the cob recipes uses butter mixed with panch phoron, a versatile Indian mixture of whole, toasted spices. This recipe can be made on a barbecue or just under the grill. 2025-02-14T23:03:31Z https://www.greatbritishchefs.com/recipes/danish-rice-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/xpkf4f0f/screenshot-2023-09-29-at-163219.whqc_768x512q80fpt387fpl604.png Danish Christmas Rice Pudding with Berry Compote This is the finale to the Danish Christmas meal, served on Christmas Eve. This is too good to serve only at Christmas, so make it any time from October, when the first cranberries appear. 2025-02-14T23:03:30Z https://www.greatbritishchefs.com/recipes/pumpkin-tarts-spinach-gorgonzola-recipe https://media-cdn2.greatbritishchefs.com/media/tgoiugkb/screenshot-2023-09-29-at-163142.whqc_768x512q80fpt668fpl523.png Pumpkin Tarts with Spinach and Gorgonzola These simple pumpkin tarts are made by pouring a savoury custard over chunks of sweet roasted pumpkin and blanched spinach, and then topping each tart with creamy Gorgonzola. 2025-02-14T23:03:31Z https://www.greatbritishchefs.com/recipes/pears-hazelnuts-cashel-blue-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/ckvlp1ln/screenshot-2023-09-29-at-163201.whqc_768x512q80.png Salad of Pears, Hazelnuts and Cashel Blue Cheese This dish is based on a classic French bistro salad, for which they generally don’t sauté the pears or include roast onion, so go down that route if you’re feeling lazy. 2025-02-14T23:03:31Z https://www.greatbritishchefs.com/recipes/white-plantain-curry-recipe https://media-cdn2.greatbritishchefs.com/media/3fwjgdfq/gbcrambutanaugust202365.whqc_768x512q80.jpg White Plantain Curry This quick fried plantain curry from Cynthia Shanmugalingam is seasoned with lots of fresh aromatics, like fresh curry leaves, chillies and lemongrass, which helps cut through the richness of the coconut milk and crispy plantain. 2025-02-14T23:03:28Z https://www.greatbritishchefs.com/recipes/aubergine-moju-recipe https://media-cdn2.greatbritishchefs.com/media/wzmi5k0i/gbcrambutanaugust202310.whqc_768x512q80.jpg Aubergine Moju Aubergine moju, or wambatu moju, is a Sri Lankan dish made from tangy spiced aubergines and topped with a pandan-infused onion pickle. It’s a delicious side dish to any Sri Lankan main. 2025-02-14T23:03:29Z https://www.greatbritishchefs.com/recipes/peach-cherry-acharu-recipe https://media-cdn2.greatbritishchefs.com/media/boabte13/gbcrambutanaugust202303.whqc_768x512q80.jpg Peach and Cherry Acharu Acharu is a Sri Lankan pickle, typically made with vinegar. This is a milder version of the traditional pickle, using sweeter and gentler lime juice in place of vinegar. 2025-02-14T23:03:30Z https://www.greatbritishchefs.com/recipes/hot-butter-calamari-recipe https://media-cdn2.greatbritishchefs.com/media/11zbj3uz/gbcrambutanaugust202318.whqc_768x512q80.jpg Hot Butter Calamari The crunchy coating for this fried squid dish from Cynthia Shanmugalingam is made from polenta and rice flour, so it’s gluten-free as well as light and crisp. 2025-02-14T23:03:30Z https://www.greatbritishchefs.com/recipes/gundu-dosa-coriander-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/t3gf00lk/gbcrambutanaugust202307.whqc_768x512q80.jpg Gundu Dosa and Coriander Chutney Gundu dosa are a labour of love and undeniably take practice to perfect. Unlike the more famous thin and crispy dosda, gundu dosa are small and round and made in a specialised gundu dosa pan. 2025-02-14T23:03:30Z https://www.greatbritishchefs.com/recipes/batata-harra-recipe https://media-cdn2.greatbritishchefs.com/media/rdhjnuth/batata-harra.whqc_768x512q80.jpg Batata Harra This Lebanese potato salad is spicy yet fresh with lots of lemon juice and herbs. We love to use a mixture of soft, fresh herbs including dill, parsley and coriander. 2025-02-14T23:03:26Z https://www.greatbritishchefs.com/recipes/chip-katsu-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/jmxhfb02/gbc_chip_butties-11.whqc_768x512q80.jpg Chip and Katsu Open Sandwich This sandwich is one third katsu sando, one third katsu curry, and one third chips with curry sauce! The crisp yet juicy pork chop, golden chips and lightly spiced sauce are a match made in heaven. 2025-02-14T23:03:28Z https://www.greatbritishchefs.com/recipes/steak-frites-sandwich-peppercorn-sauce-mayo-recipe https://media-cdn2.greatbritishchefs.com/media/fvpjitri/gbc_chip_butties-4.whqc_768x512q80.jpg Steak Frites Sandwich With Peppercorn Sauce Mayo This sandwich is based on the classic steak, frites and sauce combination. We make a rich peppercorn sauce with two types of peppercorns and use it to make a peppercorn sauce mayonnaise. 2025-02-14T23:03:29Z https://www.greatbritishchefs.com/recipes/poutine-sandwich-garlic-gravy-scamorza-recipe https://media-cdn2.greatbritishchefs.com/media/3z2j0vu3/gbc_chip_butties-2.whqc_768x512q80.jpg ‘Poutine’ sandwich with garlic gravy and scamorza Inspired by Canadian poutine, this sandwich is like a Canadian version of a chip butty. Instead of using cheese curds, our spin uses scamorza. 2025-02-14T23:03:29Z https://www.greatbritishchefs.com/recipes/souvlaki-recipe https://media-cdn2.greatbritishchefs.com/media/thmd0zvr/gbc_chip_butties-15.whqc_768x512q80.jpg Souvlaki Chips are a modern addition to the Greek souvlaki, but one we are welcoming with open arms. We double cook them and toss them with fresh lemon zest and oregano. 2025-02-14T23:03:29Z https://www.greatbritishchefs.com/recipes/salmon-mangetout-baby-potato-salad-recipe https://media-cdn2.greatbritishchefs.com/media/53yhnmrx/almon-and-charred-corn-with-salmon-roe.whqc_768x512q80.jpg Salmon, Mangetout and Baby Potato Salad With a Curried Corn and Salmon Roe Dressing This pretty salad tastes as good as it looks and is the perfect way to showcase the flavour of Alaskan salmon. The fillets are gently steamed until tender and the roe is used in a lightly curried buttermilk dressing. 2025-02-14T23:03:27Z https://www.greatbritishchefs.com/recipes/roasted-black-cod-chorizo-potatoes-peppers-recipe https://media-cdn2.greatbritishchefs.com/media/22clqwjp/cod-with-chorizo-and-pickled-chilli-dressing-5.whqc_768x512q80.jpg Roasted Black Cod With Chorizo, Potatoes, Peppers and a Pickled Chilli Dressing This one tray Alaskan black cod dish is simple to prepare and full of punchy flavours that compliment the fish, such as picante chorizo and sweet, caramelised peppers. 2025-02-14T23:03:27Z https://www.greatbritishchefs.com/recipes/kohlrabi-apple-salad-cobnuts-lollo-rosso-recipe https://media-cdn2.greatbritishchefs.com/media/jmoebcib/gbckubasept202305.whqc_768x512q80.jpg Kohlrabi and Apple Salad, With Cobnuts, Lollo Rosso and Apple Cider Vinegar This simple cobnut and apple salad from Kuba Winkowski uses a vacuum sealer to 'compress' the ingredients with a simple vinaigrette, intensifying their flavour. 2025-02-14T23:03:27Z https://www.greatbritishchefs.com/recipes/zander-broad-beans-chanterelles-smoked-buttermilk-broth-dill-recipe https://media-cdn2.greatbritishchefs.com/media/1piadm4w/gbckubasept202319.whqc_768x512q80.jpg Zander, Broad Beans, Chanterelles, Smoked Buttermilk Broth, Dill This zander fish dish from Kuba Winkowski uses smoked butter to give the buttermilk broth a smoky flavour, and layers the flavour of dill in a dill oil, dill pesto and delicate dill kopytka (a sort of Polish gnocchi). 2025-02-14T23:03:27Z https://www.greatbritishchefs.com/recipes/bilberry-challah-tipsy-cake-recipe https://media-cdn2.greatbritishchefs.com/media/uzmfxuzt/gbckubasept202322.whqc_768x512q80.jpg Bilberry Challah Tipsy Cake This tipsy cake from Kuba Winkowski is made from challah filled with bilberries, a close relative of the North American blueberry, cooked in a pool of vodka-infused cream. 2025-02-14T23:03:28Z https://www.greatbritishchefs.com/recipes/bombay-aloo-recipe https://media-cdn2.greatbritishchefs.com/media/1wwak22j/bombay-aloo-3.whqc_768x512q80.jpg Bombay Aloo This is our version of the classic spiced potato dish, which can be served as a main course or a side. It’s full of bold flavours, including ginger, chilli and mustard seeds. 2025-02-14T23:03:26Z https://www.greatbritishchefs.com/recipes/yam-croquette-truffle-ehuru-sauce https://media-cdn2.greatbritishchefs.com/media/ynnggre2/gbcayojuly2023104.whqc_768x512q80.jpg Yam with Winter Truffles, Penja and Ehuru Sauce These yam croquettes from Ayo Adeyemi are paired with a rich truffle, penja and ehuru sauce, and served with a generous topping of fresh truffle and pickled mushrooms. 2025-02-14T23:03:24Z https://www.greatbritishchefs.com/recipes/coriander-gnocchi-curried-cream-corn-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/31mpoccl/coriander-gnocchi-with-curried-cream-and-corn-sauce-2.whqc_768x512q80.jpg Coriander Gnocchi in a Curried Cream and Corn Sauce This is, obviously, by no means a traditional gnocchi recipe! However, the components work so well together – plump and light coriander dumplings with a rich, curried cream sauce and nuggets of sweet corn. 2025-02-14T23:03:26Z https://www.greatbritishchefs.com/recipes/fusilli-lunghi-mussel-saffron-butter-recipe https://media-cdn2.greatbritishchefs.com/media/ffuhoj4u/gbc_garofalo_edit-5.whqc_768x512q80.jpg Fusilli Lunghi with Mussel and Saffron Butter This beautiful fusilli dish puts a new spin on the classic combination of mussels, pasta, white wine and butter. Half of the mussels are blended into the butter, which forms the basis of a rich saffron-infused sauce. 2025-02-14T23:03:25Z https://www.greatbritishchefs.com/recipes/mafalda-corta-duck-liver-pancetta-recipe https://media-cdn2.greatbritishchefs.com/media/ovxiv3tr/gbc_garofalo_edit-19.whqc_768x512q80.jpg Mafalda Corta with Duck Liver and Pancetta This mafalda recipe is full of warming, rich flavours, like pancetta, marsala, sage and duck livers. The livers are cooked into a generous amount of butter to make a rich sauce. 2025-02-14T23:03:25Z https://www.greatbritishchefs.com/recipes/baked-conchiglioni-stuffed-broccoli-anchovy-tomato-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/jydnhsvw/gbc_garofalo_edit-11.whqc_768x512q80.jpg Baked Conchiglioni Stuffed with Broccoli and Anchovy and Tomato Sauce This delicious baked pasta is made by stuffing pasta shells with an intensely flavourful mixture of broccoli, parmesan and anchovies, and is topped with a very rich tomato sauce and crunchy layer of breadcrumbs and parmesan. 2025-02-14T23:03:25Z https://www.greatbritishchefs.com/recipes/potato-skins-whipped-cods-roe-caviar-recipe https://media-cdn2.greatbritishchefs.com/media/3vbgkcnz/gbc_potatoskins_edit-8.whqc_768x512q80.jpg Potato Skins with Whipped Cod’s Roe and Caviar Potato skins were made for filling, and they go particularly well with this whipped cod’s roe, which is topped with salmon roe for an extra fishy touch. Use the insides of the potatoes to make another dish such as skordalia, or use to top a fish pie. These are fantastic served as canapés or as an element of a larger party spread. 2025-02-14T23:03:25Z https://www.greatbritishchefs.com/recipes/ancho-potato-skins-beetroot-borani-feta-recipe https://media-cdn2.greatbritishchefs.com/media/4elp2clc/gbc_potatoskins_edit-1.whqc_768x512q80.jpg Ancho Potato Skins with Beetroot Borani and Feta These potato skins are made slightly smoky and spicy by the addition of ancho chilli flakes. We serve them with a beetroot borani, an Iranian dip served in the style of the classic Moro restaurant dish. 2025-02-14T23:03:26Z https://www.greatbritishchefs.com/recipes/baklawa-recipe https://media-cdn2.greatbritishchefs.com/media/hi1psxrr/baklawa.whqc_768x512q80.jpg Baklawa Sticky, rich and crunchy, baklawa are a delicious ghee-soaked treat. This simple recipe from Imad Alarnab is quite different from most baklawa recipes in that it only uses a tiny amount of sugar – just a teaspoon. 2025-02-14T23:03:21Z https://www.greatbritishchefs.com/recipes/mujadara-bulgur-wheat-brown-lentils-recipe https://media-cdn2.greatbritishchefs.com/media/gueitkae/mujadara.whqc_768x512q80.jpg Mujadara (bulgur wheat with brown lentils) Mujadara is a deeply savoury dish of cumin-infused caramelised onions, bulgur wheat and brown lentils cooked with spices. Imad notes that it's nice either hot or cold, so it’s great to make extra and eat the next day as a salad. 2025-02-14T23:03:21Z https://www.greatbritishchefs.com/recipes/shurabat-ends-recipe https://media-cdn2.greatbritishchefs.com/media/erfejlxu/shurabat-ends.whqc_768x512q80.jpg Shurabat Ends This easy recipe for lentil soup from Imad Alarnab uses short-grain rice and freekeh to help give the soup with body, and safflowers for some extra vibrant orange colour. It can be topped with cream, or torn pieces of mozzarella. 2025-02-14T23:03:21Z https://www.greatbritishchefs.com/recipes/spicy-patatas-bravas-halloumi-crispy-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/hzybnt4s/patatas-bravas-with-halloumi-and-crispy-garlic.whqc_768x512q80.jpg Spicy Patatas Bravas with Halloumi and Crispy Garlic Our spin on the Spanish classic tapas patatas bravas includes chunks of halloumi, fried until golden, and crispy chips of garlic, which add a bold burst of flavour. 2025-02-14T23:03:23Z https://www.greatbritishchefs.com/recipes/ayamase-orkney-scallop-shito-green-plantain-chips-recipe https://media-cdn2.greatbritishchefs.com/media/cqfj21fw/gbcayojuly2023004.whqc_768x512q80.jpg Ayamase with Orkney Scallop, Shito and Green Plantain Chips Fresh Orkney scallops are here served with ayamase stew, a West African stew made from green peppers, plantain chips and prawn and mackerel-infused shito XO sauce. 2025-02-14T23:03:21Z https://www.greatbritishchefs.com/recipes/jollof-rice-hereford-beef-sirloin-senegalese-rof-carrot-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/eoad1u5g/gbcayojuly2023006.whqc_768x512q80.jpg Jollof Rice with Hereford Beef Sirloin, Senegalese Rof and Carrot Sauce In this epic recipe for jollof rice from Ayo Adeyemi, jollof is paired with barbecued sirloin steaks dusted with a mixture of spices and peppers, creamy carrot sauce and Senegalese rof-inspired emulsion. 2025-02-14T23:03:22Z https://www.greatbritishchefs.com/recipes/moi-moi-yellowtail-amberjack-vatapa-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/bvwa24dh/gbcayojuly2023008.whqc_768x512q80.jpg Moi Moi With Yellowtail Amberjack and Vatapa Sauce Slivers of moi moi are served, wrapped in banana leaf, alongside barbecued yellowtail amberjack and a vatapa sauce with tiger prawns. 2025-02-14T23:03:22Z https://www.greatbritishchefs.com/recipes/sauci-yohoss-blue-mussels-isle-of-wight-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/cbldgdrg/gbcayojuly2023009.whqc_768x512q80fpt480fpl411.jpg Sauci Yohoss with Blue Mussels and Isle of Wight Tomatoes These beautiful stuffed mussels are served topped with richly flavoured Isle of Wight tomatoes and cucamelons, and a rich sauci yohoss made with yassa butter. 2025-02-14T23:03:22Z https://www.greatbritishchefs.com/recipes/timpana-recipe https://media-cdn2.greatbritishchefs.com/media/t2ejrk2c/timpana.whqc_768x512q80.jpg Timpana Timpana is one of Malta’s most recognised dishes (known as ‘timpano’ in Sicily). The pie is reserved for special occasions, though you would not think this given how often some Maltese people make it 2025-02-14T23:03:20Z https://www.greatbritishchefs.com/recipes/bragioli-recipe https://media-cdn2.greatbritishchefs.com/media/1pwbozfz/beef-olives.whqc_768x512q80.jpg Bragioli (beef olives) For celebratory occasions, Maltese families are sure to grace the table with bragioli. Each household has its own version, with some using boiled eggs in the stuffing, and others braising the olives in tomato ragù or adding spice. 2025-02-14T23:03:20Z https://www.greatbritishchefs.com/recipes/sinizza-recipe https://media-cdn2.greatbritishchefs.com/media/z14ixnn0/sinizza.whqc_768x512q80.jpg Sinizza Sinizza is a beautiful Maltese dish: essentially a Swiss roll, filled with a decadent mixture of ricotta, dark chocolate and almonds baked inside a sheet of puff pastry. 2025-02-14T23:03:20Z https://www.greatbritishchefs.com/recipes/garri-kanyah-recipe https://media-cdn2.greatbritishchefs.com/media/b20n1tjw/garrikanyah_015.whqc_768x512q80.jpg Garri Kanyah Kanyah is a simple snack that’s sold all over Sierra Leone. It’s naturally gluten-free and very simple – just three main ingredients: garri, peanuts and sugar. 2026-03-20T13:22:36Z https://www.greatbritishchefs.com/recipes/fish-ball-stew-recipe https://media-cdn2.greatbritishchefs.com/media/jfubr05o/fishballstew_008.whqc_768x512q80.jpg Fish Ball Stew This recipe for fish ball stew combines deep-fried fish balls with a rich, lightly spiced stew that has a base of caramelised onions. As noted in the recipe, it's worth taking your time with the onions – they can take up to an hour to truly caramelise, but the wait is worth it. 2026-03-20T11:03:43Z https://www.greatbritishchefs.com/recipes/suya-ox-tongue-smoked-bone-marrow-emulsion-wild-garlic-capers-recipe https://media-cdn2.greatbritishchefs.com/media/3eco3gth/gbcayojuly2023055.whqc_768x512q80.jpg Suya Ox Tongue with Smoked Bone Marrow Emulsion and Wild Garlic Capers Here, Ayo Ayedemi serves homemade wild garlic capers with slivers of salted ox tongue, garnished with crunchy kuli kuli and suya spices. A creamy, rich smoked bone marrow emulsion is served on the side. 2025-02-14T23:03:22Z https://www.greatbritishchefs.com/recipes/butter-roasted-black-cod-bbq-sweetcorn-sage-bacon-recipe https://media-cdn2.greatbritishchefs.com/media/kv5hosqh/gbcalaskaaugust202313.whqc_768x512q80.jpg Butter Roasted Black Cod with BBQ Sweetcorn, Sage and Bacon This beautiful, buttery black cod dish from Steven Edwards is served with a rich sweetcorn purée and floral sage oil. 2025-02-14T23:03:17Z https://www.greatbritishchefs.com/recipes/cured-sockeye-salmon-blackened-cucumber-recipes https://media-cdn2.greatbritishchefs.com/media/mb3bjrkc/gbcalaskaaugust202361.whqc_768x512q80.jpg Cured Sockeye Salmon with Blackened Cucumber, Cucumber Ketchup, Horseradish and Salmon Roe Buttermilk Sauce This Sockeye salmon recipe from Steven Edwards uses a very classic and delicious combination of flavours – cucumber, horseradish, buttermilk and salmon – but in a slightly unexpected way. The cucumber is made into a ketchup, and the buttermilk and horseradish mixed with salmon roe. 2025-02-14T23:03:17Z https://www.greatbritishchefs.com/recipes/confit-sockeye-salmon-rhubarb-sinigang-consomme-recipe https://media-cdn2.greatbritishchefs.com/media/rizphfwd/gbcalaskaaugust202317.whqc_768x512q80.jpg Confit Sockeye Salmon, Rhubarb Sinigang Consommé This simple confit sockeye salmon recipe from Budgie Montoya is perfect for a light summer or spring dinner. It uses rhubarb and tomato to make a sour sinigang consommé, which is paired with salmon poached in rapeseed oil. 2025-02-14T23:03:23Z https://www.greatbritishchefs.com/recipes/pollock-escabeche-recipe https://media-cdn2.greatbritishchefs.com/media/5t1p5zor/gbcalaskaaugust202358.whqc_768x512q80.jpg Pollock Escabeche This bright and fresh pollock escabeche from Budgie Montoya is topped with pickled yellow peppers and bronze fennel. The sharp escabeche sauce is very easy to make, and a delicious accompaniment to any white fish. 2025-02-14T23:03:23Z https://www.greatbritishchefs.com/recipes/mafalde-mature-goats-cheese-walnut-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/qzbj34tx/goats-cheese-and-walnut-pesto.whqc_768x512q80.jpg Mafalde with Mature Goats’ Cheese and Walnut Pesto This recipe for pasta with mature goats' cheese and walnut pesto is perfect for if you love pesto but fancy trying a different variation. We use a mature goats’ cheese in place of the traditional Parmesan, which adds a lovely creamy texture and mild goaty flavour. 2025-02-14T23:03:18Z https://www.greatbritishchefs.com/recipes/baked-scallop-strawberry-tomato-sauce-vierge-recipe https://media-cdn2.greatbritishchefs.com/media/efalx2ag/gbcmiravalaug202309-final.whqc_768x512q80.jpg Baked Scallop, Strawberry and Tomato Sauce Vierge This beautiful scallop dish from Claude Bosi is served with a very light tomato sauce, made from herb-infused tomato water 2025-02-14T23:03:19Z https://www.greatbritishchefs.com/recipes/orecchiette-native-lobster-raspberries-cumin-herbs-recipe https://media-cdn2.greatbritishchefs.com/media/pkylnb05/gbcmiravalaug202319-2.whqc_768x512q80.jpg Orecchiette of Native Lobster, Raspberries, Cumin and Herbs This rich lobster dish from Claude Bosi pairs native blue lobster with raspberries, an intensely aromatic olive oil-infused lobster stock and tender orecchiette. 2025-02-14T23:03:19Z https://www.greatbritishchefs.com/recipes/red-berry-hibiscus-soup-iced-rose-shavings-recipe https://media-cdn2.greatbritishchefs.com/media/vrvpaxfz/dev_gbcmiravalaug202329-2.whqc_768x512q80.jpg Red Berry and Hibiscus Soup, Iced Rosé Shavings This refreshing desert from Claude Bosi has a base of berry and hibiscus soup, and is topped with a simple, fragrant rosé granite. 2025-02-14T23:03:20Z https://www.greatbritishchefs.com/recipes/pollock-gooseberries-courgette-crab-cucumber-recipe https://media-cdn2.greatbritishchefs.com/media/rexds2ns/gbcbeynonbehindjune202314.whqc_768x512q80.jpg Pollock with Gooseberries, Courgette, Crab and Cucumber This light pollock dish from Andy Beynon is served with gooseberries, crunchy sea lettuce, sea purslane and a buttery courgette and basil sauce. 2025-02-14T23:03:14Z https://www.greatbritishchefs.com/recipes/salted-cherry-pistachio-white-chocolate-cherry-mint-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/jirdff45/gbcbeynonbehindjune202305.whqc_768x512q80.jpg Salted Cherry With Pistachio and White Chocolate and Cherry and Mint Sorbet This dessert from Andy Beynon pairs rich white chocolate and pistachio with a light cherry sorbet. It’s finished with fresh cherry and mint, crushed pistachios and an elegant tuile. 2025-02-14T23:03:15Z https://www.greatbritishchefs.com/recipes/huevos-a-la-flamenca-recipe https://media-cdn2.greatbritishchefs.com/media/yqwnkbam/gbc_peter_si-028.whqc_768x512q80.jpg Huevos a la Flamenca This simple tomato and egg dish from Peter Sanchez-Iglesias is a brilliant, simple lunch or brunch dish. Tomatoes are simmered with plenty of olive oil, paprika, onion, chilli and garlic until thick and rich, before being topped with serrano ham and eggs. 2025-02-14T23:03:12Z https://www.greatbritishchefs.com/recipes/chocolate-mousse-with-olive-oil-recipe https://media-cdn2.greatbritishchefs.com/media/qpyoszhv/gbc_peter_si-031.whqc_768x512q80.jpg Chocolate Mousse with Olive Oil This chocolate mousse from Peter Sanchez-Iglesias is made light and airy from whipped egg whites, but has a touch of extra richness and pepperiness from arbequina olive oil. It’s a simple dessert, and definitely worth investing in some good chocolate for. 2025-02-14T23:03:12Z https://www.greatbritishchefs.com/recipes/gambas-al-ajillo-recipe https://media-cdn2.greatbritishchefs.com/media/2ganmdo3/gbc_peter_si-025.whqc_768x512q80.jpg Gambas al Ajillo This recipe for gambas al ajillo from Peter Sanchez-Iglesias makes for a brilliant, simple seafood barbecue side dish. Try to source the largest and most flavourful prawns you can find, as this dish is really all about the seafood. 2025-02-14T23:03:13Z https://www.greatbritishchefs.com/recipes/ensalade-tomate-recipe https://media-cdn2.greatbritishchefs.com/media/04cd0rok/gbc_peter_si-022.whqc_768x512q80.jpg Ensalade de Tomate This tomato salad from Peter Sanchez-Iglesias uses an unusual technique – mixing sliced tomatoes with grated tomatoes – to give a delicious, silky texture. 2025-02-14T23:03:13Z https://www.greatbritishchefs.com/recipes/brown-butter-confit-courgette-trofie-recipe https://media-cdn2.greatbritishchefs.com/media/tjelgax0/courgette-confit-trofie-3.whqc_768x512q80.jpg Brown Butter and Confit Courgette Trofie This summery brown butter and confit courgette trofie pasta recipe makes the most of silky confit courgettes and garlic, which are a magical store cupboard ingredient to have on hand! 2025-02-14T23:03:17Z https://www.greatbritishchefs.com/recipes/trout-peas-grapefruit-ginger-mint-recipe https://media-cdn2.greatbritishchefs.com/media/mnpkxbuz/gbcbeynonbehindjune202370.whqc_768x512q80.jpg Trout With Peas, Grapefruit, Ginger and Mint Andy Beynon serves extremely fresh trout with yoghurt and a fresh, grapefruit and Italian pea dressing in this recipe 2025-02-14T23:03:15Z https://www.greatbritishchefs.com/recipes/paccheri-alla-vodka-with-gochujang-and-nduja-pangrattato-recipe https://media-cdn2.greatbritishchefs.com/media/ifmdjtbp/penne-vodka-with-nduja-pangrattato-3.whqc_768x512q80.jpg Paccheri alla Vodka with Gochujang and ‘Nduja Pangrattato This paccheri alla vodka with gochujang and ‘nduja pangrattato recipe uses 'nduja in the place of the traditional garlic for flavouring the crispy breadcrumbs. 2025-02-14T23:03:18Z https://www.greatbritishchefs.com/recipes/spinach-artichoke-pasta-salad-recipe https://media-cdn2.greatbritishchefs.com/media/ta2pabpu/spinach-and-aritchoke-pasta-salad-3.whqc_768x512q80.jpg Spinach and Artichoke Pasta Salad This pasta dish is based on the classic spinach and artichoke dip, and is very quick to put together using jarred artichokes and a punchy pesto made with spinach. 2025-08-31T14:16:50Z https://www.greatbritishchefs.com/recipes/tuna-pasta-salad-black-olive-roasted-garlic-tapenade-recipe https://media-cdn2.greatbritishchefs.com/media/a2qnylci/olive-tapenade-and-tuna-pasta-salad-4.whqc_768x512q80.jpg Tuna Pasta Salad with Black Olive and Roasted Garlic Tapenade This boldly flavoured pasta salad combines tuna, tomatoes and capers with a rich black olive and creamy roasted garlic tapenade. 2025-02-19T12:10:50Z https://www.greatbritishchefs.com/recipes/fresh-tomato-fregola-salad-recipe https://media-cdn2.greatbritishchefs.com/media/cpbha5nd/fregola-salad-with-fresh-tomato-sauce-2.whqc_768x512q80.jpg Fresh Tomato and Fregola Salad We’re not sure if this fresh tomato and fregola salad actually qualifies as a ‘salad’ but it’s certainly full of bright flavours with its fresh tomato sauce, Parmesan and abundance of basil. 2025-02-14T23:03:19Z https://www.greatbritishchefs.com/recipes/herbed-orzo-salad-sugar-snaps-ricotta-pangrattato-recipe https://media-cdn2.greatbritishchefs.com/media/z1zitwep/orzo-salad-with-sugar-snaps-ricotta-and-pangrattato-9.whqc_768x512q80.jpg Herbed Orzo Salad with Sugar Snaps, Ricotta and Pangrattato This herbed orzo salad with sugar snaps, ricotta and pangrattato is full of the bright flavours of sweet pea and fluffy pockets of ricotta. 2025-02-14T23:03:19Z https://www.greatbritishchefs.com/recipes/soy-sauce-butter-linguine-crispy-shimeji-recipe https://media-cdn2.greatbritishchefs.com/media/xlfdqmhr/soy-butter-linguine-with-crispy-shimeji-5.whqc_768x512q80.jpg Soy Sauce Butter Linguine with Crispy Shimeji The secret to this soy sauce butter linguine with crispy shimeji is the combination of butter, pasta water and umami-rich soy sauce, which mellows and becomes deeply savoury and almost mushroomy in flavour. 2025-02-14T23:03:17Z https://www.greatbritishchefs.com/recipes/carbonara-cured-egg-yolk-recipe https://media-cdn2.greatbritishchefs.com/media/exafpp5j/carbonara-with-cured-egg-yolk-2.whqc_768x512q80.jpg Carbonara with Cured Egg Yolk We garnish this comforting carbonara with grated cured egg yolk, which is easy to make and adds an extra layer of flavour. This dish is guaranteed to impress! 2025-02-14T23:03:16Z https://www.greatbritishchefs.com/recipes/monkfish-leek-crab-peppercorn-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/eubj1gfk/gbcbeynonbehindjune202346.whqc_768x512q80.jpg Monkfish with Leek, Crab and Peppercorn Sauce In this recipe from Andy Beynon, salt-cured monkfish is served alongside a light, buttery sauce of leeks and crab, and the whole dish is finished with a creamy peppercorn sauce. 2025-02-14T23:03:15Z https://www.greatbritishchefs.com/recipes/rhubarb-apple-recipe https://media-cdn2.greatbritishchefs.com/media/mm2fvxsj/gbcbeynonbehindjune202302.whqc_768x512q80.jpg Rhubarb and Apple This elegant rhubarb cordial from Andy Beynon is made by infusing rhubarb in a light syrup for three days with aromatics, before topping with an apple foam made from freshly pressed apple juice. 2025-02-14T23:03:14Z https://www.greatbritishchefs.com/recipes/classic-macaroni-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/nvtjy0jb/classic-macaroni-cheese-recipe-3.whqc_768x512q80.jpg Classic Macaroni Cheese This classic macaroni cheese recipe combines three cheeses in a silky sauce, for the ultimate combination of flavour and stringiness, and is topped with a Parmesan crumb for an extra burst of intense cheesy flavour. 2025-08-31T14:18:26Z https://www.greatbritishchefs.com/recipes/sauerkraut-sausage-mustard-macaroni-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/x1bfxz5o/sausage-sauerkraut-and-mustard-macaroni-cheese-recipe-7.whqc_768x512q80.jpg Sauerkraut, Sausage and Mustard Macaroni Cheese This macaroni cheese recipe combines nuggets of browned sausage, tangy sauerkraut and wholegrain mustard for a German spin on this classic dish. 2025-02-14T23:03:16Z https://www.greatbritishchefs.com/recipes/confit-garlic-leek-beans-mac-n-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/ewrie00u/leek-confit-garlic-and-bean-macaroni-cheese-recipe-2.whqc_768x512q80.jpg Confit Garlic, Leek and Beans Mac n Cheese This luxurious macaroni cheese recipe is made even silkier by softened leeks, mellow cloves of confit garlic and creamy white beans. 2025-02-14T23:03:16Z https://www.greatbritishchefs.com/recipes/chorizo-red-pepper-basil-macaroni-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/xsiiyjxn/chorizo-red-pepper-and-basil-macaroni-cheese-recipe-4.whqc_768x512q80.jpg Chorizo, Red Pepper and Basil Macaroni Cheese This macaroni cheese recipe is one for those who enjoy the bold, sweet and spicy flavours of Mediterranean cooking. Nuggets of oily, paprika-flavoured chorizo are combined with roasted red peppers and fragrant basil, all bound with a creamy three-cheese sauce. 2025-02-14T23:03:16Z https://www.greatbritishchefs.com/recipes/scallop-strawberry-sauce-vierge-recipe https://media-cdn2.greatbritishchefs.com/media/isykkp5u/gbcbeynonbehindjune202309.whqc_768x512q80.jpg Scallop with Strawberry Sauce Vierge This light scallop appetiser from Andy Beynon has delicate pieces of scallop interlaced with crunchy slices of radish. On the side is a sweet, tangy strawberry vierge, which would also be delicious with other seafood. 2025-02-14T23:03:14Z https://www.greatbritishchefs.com/recipes/charred-green-salad-whipped-ricotta-spiced-maple-dressing-recipe https://media-cdn2.greatbritishchefs.com/media/nkkjfjyw/gbc_bbq-035.whqc_768x512q80.jpg Charred Green Salad with Whipped Ricotta and a Spiced Maple Dressing Charring lettuce may seem strange but it adds another dimension of flavour to the leaves, bringing lots of interest to this moreish salad. Try mixing different greens for the best results; we like to use tenderstem broccoli and sugar snap peas. 2025-02-14T23:03:13Z https://www.greatbritishchefs.com/recipes/bbq-asparagus-crab-chilli-crisp-butter-recipe https://media-cdn2.greatbritishchefs.com/media/osunfxw5/gbc_bbq-025.whqc_768x512q80.jpg BBQ Asparagus with Crab and Chilli Crisp Butter Some vegetables were just made for grilling, and asparagus is definitely one of them; the spears blister and wrinkle over fire and their sweetness is intensified. Serving them with a compound butter will always be a good decision, and we’ve made a really fun one using chilli crisp oil for heat and pops of intense umami flavour. 2025-02-14T23:03:13Z https://www.greatbritishchefs.com/recipes/sukiyaki-recipe https://media-cdn2.greatbritishchefs.com/media/x3yjofrj/gbcangelosatmay202376.whqc_768x512q80.jpg Sukiyaki This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg. 2025-02-14T23:03:09Z https://www.greatbritishchefs.com/recipes/corn-mixed-herb-fritters-recipe https://media-cdn2.greatbritishchefs.com/media/rzrmh2ls/herb-fritters-with-yoghurt-tahini-sauce.whqc_768x512q80.jpg Corn and Mixed Herb Fritters with Tahini-Yoghurt Sauce These corn and mixed herb fritters are inspired by Iranian herb fritters, which are heavy on the eggs and lighter on the flour than other fritters. They’re great for using up any odds and ends of soft herbs and are topped with a creamy tahini-yoghurt sauce. 2025-02-14T23:03:10Z https://www.greatbritishchefs.com/recipes/kookoo-sabzi-recipe https://media-cdn2.greatbritishchefs.com/media/novblxlc/kookoo-sabzi-6.whqc_768x512q80.jpg Kookoo Sabzi This Iranian herb dish is similar to a frittata, and combines beaten eggs with lots of fresh herbs. This dish is as happy at the breakfast table as it is as part of a main meal. 2025-02-14T23:03:10Z https://www.greatbritishchefs.com/recipes/potato-herb-salad-recipe https://media-cdn2.greatbritishchefs.com/media/ldwede5k/herby-new-potato-salad.whqc_768x512q80.jpg Potato and Herb Salad This potato salad uses herbs combined with pickles to make a fragrant and tangy dressing for baby new potatoes. 2025-02-14T23:03:10Z https://www.greatbritishchefs.com/recipes/herb-feta-hortopita-recipe https://media-cdn2.greatbritishchefs.com/media/2xvoyeu0/herby-spanakopita-2.whqc_768x512q80.jpg Herb and Feta Hortopita A hortopita is a Greek savoury pie made with greens, and this recipe uses a mixture of soft herbs, including lots of dill. It's as good eaten fresh from the oven as it is cold in packed lunches the next day. 2025-02-14T23:03:11Z https://www.greatbritishchefs.com/recipes/rosemary-roasted-figs-goats-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/tsmlnlbg/rosemary-roasted-figs-3.whqc_768x512q80.jpg Rosemary roasted figs with goat's cheese Rosemary compliments sticky roasted figs perfectly in this versatile canapé or snack recipe. Toasted baguette slices are spread with soft goat's cheese and topped with fruits that have been cooked until squishy, with pomegranate molasses, honey and butter. 2025-05-07T11:09:34Z https://www.greatbritishchefs.com/recipes/herby-prawn-toasts-recipe https://media-cdn2.greatbritishchefs.com/media/hywbtdox/herby-prawn-toasts-5.whqc_768x512q80.jpg Herby Prawn Toasts This isn’t a Chinese-style deep-fried prawn toast, but a snack that makes use of herb mayonnaise, and is topped with Parmesan, lemon and chilli flakes. 2025-02-14T23:03:11Z https://www.greatbritishchefs.com/recipes/white-bean-crostini-mixed-herb-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/rb2aacwq/white-bean-crostini-with-mixed-herb-sauce-and-pumpkin-seeds-3.whqc_768x512q80.jpg White Bean Crostini with Mixed Herb Sauce and Pumpkin Seeds This week’s herby snack features a creamy butter bean purée topped with a salsa verde-style sauce. A blender makes short work of this recipe, making it a great option if you have people coming over at short notice, or just want something quick for lunch that’s packed full of flavour. 2025-02-14T23:03:11Z https://www.greatbritishchefs.com/recipes/green-goddess-chicken-lettuce-cups-anchovy-crumbs-recipe https://media-cdn2.greatbritishchefs.com/media/pw2p001v/green-goddess-chicken-lettuce-cups-with-anchovy-crumbs-4.whqc_768x512q80.jpg Green Goddess Chicken Lettuce Cups with Anchovy Crumbs Green goddess is a fragrant dressing that can be used to dress salad leaves or served with meat, seafood or grilled vegetables. We love to make it with a combination of basil and chives. 2025-02-14T23:03:12Z https://www.greatbritishchefs.com/recipes/hummus-olive-oil-fried-eggs-summer-herbs-recipe https://media-cdn2.greatbritishchefs.com/media/hagdckfa/hummus-with-olive-oil-fried-eggs-and-summer-herbs-3.whqc_768x512q80.jpg Hummus with Olive Oil Fried Eggs and Summer Herbs Make a more substantial meal of hummus by serving it topped with a fried egg and some crispy summer herbs. Frying the egg in olive oil adds lots of flavour too. 2025-02-14T23:03:12Z https://www.greatbritishchefs.com/recipes/everything-strawberry-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/f5xlsxl0/gbcangelosatmay202313.whqc_768x512q80.jpg Everything Strawberry and Cheesecake This cheesecake recipe from Angelo Sato earns its name of ‘everything strawberry’. Strawberries are used fresh and frozen, dried and puréed, cooked into tuiles and gels. 2025-02-14T23:03:08Z https://www.greatbritishchefs.com/recipes/humble-katsu-sando-recipe https://media-cdn2.greatbritishchefs.com/media/e4wloqfx/gbcangelosatmay202344.whqc_768x512q80.jpg Humble Katsu Sando This bombastic fried chicken sandwich from Angelo Sato involves stuffing all the key components of a Japanese chicken katsu – thinly sliced cabbage, pickles and tartare sauce – inside fluffy white bread, and serving it with a soft-boiled quail’s egg. It’s a sandwich sure to impress. 2025-02-14T23:03:09Z https://www.greatbritishchefs.com/recipes/shime-saba-recipe https://media-cdn2.greatbritishchefs.com/media/cfqfr0hb/gbcangelosatmay202306.whqc_768x512q80.jpg Shime saba This recipe for shime saba (Japanese soused mackerel) from Angelo Sato is an excellent way to enjoy very fresh mackerel. The mackerel is served with some refreshing but intricate shiso gazpacho-infused compressed cucumber. 2025-02-14T23:03:09Z https://www.greatbritishchefs.com/recipes/shokupan-butter-recipe https://media-cdn2.greatbritishchefs.com/media/1trppb5c/humblechicken2.whqc_768x512q80.jpg Shokupan and Butter The humble name for this dish from Angelo Sato doesn’t do it justice. Beautiful, burnished loaves of fluffy shokupan are served alongside an elegant butter terrine stuffed with foie gras, red cabbage purée and sesame miso butter. 2025-02-14T23:03:09Z https://www.greatbritishchefs.com/recipes/sole-dashi-recipes https://media-cdn2.greatbritishchefs.com/media/eubj11u5/gbcangelosatmay202309.whqc_768x512q80.jpg Sole and Dashi s This playful fish dish from Angelo Sato is a simple combination of sole, courgette and a mushroomy dashi and is garnished with a variety of seaweeds and more mushrooms. 2025-02-14T23:03:10Z https://www.greatbritishchefs.com/recipes/grilled-lamb-chops-aubergines-green-olives-mint-recipe https://media-cdn2.greatbritishchefs.com/media/vlcntvem/gbc_jun23_fragata-10.whqc_768x512q80.jpg Grilled Lamb Chops, Aubergines, Green Olives and Mint Lamb chops are perfect for a barbecue, and here Ben Tish serves them with some Cabernet Sauvignon vinegar and pitted green olives, to help cut through the lamb's richness. 2025-02-14T23:03:08Z https://www.greatbritishchefs.com/recipes/aeolian-style-salad-tomatoes-capers-olives-recipe https://media-cdn2.greatbritishchefs.com/media/14ejijl4/gbc_jun23_fragata-6.whqc_768x512q80.jpg Aeolian-style Salad with Tomatoes, Capers and Anchovy-Stuffed Green Olives This simple salad is fresh and deeply savoury from the anchovy-stuffed green olives and capers. It's best made in the height of summer with the freshest tomatoes you can find.  2025-02-14T23:03:08Z https://www.greatbritishchefs.com/recipes/flatbreads-courgettes-olives-marjoram-recipe https://media-cdn2.greatbritishchefs.com/media/cncm2crf/gbc_jun23_fragata-17.whqc_768x512q80.jpg Flatbreads with Courgettes, Olives and Marjoram These olive and courgette-topped flatbreads are delicious on their own, as part of some shared starters or at a barbecue – a moreish, summery side. 2025-02-14T23:03:08Z https://www.greatbritishchefs.com/recipes/herb-oil-recipe https://media-cdn2.greatbritishchefs.com/media/w12ljks1/how-to-make-herb-oil-header.whqc_768x512q80.jpg Herb oil Herb oil is a favourite ingredient among chefs – it brings brightness, richness and a dash of colour to any dish. 2025-02-14T23:03:06Z https://www.greatbritishchefs.com/recipes/ajo-blanco-mixed-herb-oil-recipe https://media-cdn2.greatbritishchefs.com/media/iuqa1pgi/ajo-blanco.whqc_768x512q80.jpg Ajo Blanco with Mixed Herb Oil This ajo blanco recipe has a very silky, creamy texture, with a flavour that’s highly seasoned with garlic, salt and sherry vinegar. It’s perfect for warm weather and makes a lovely light lunch or starter. 2025-02-14T23:03:07Z https://www.greatbritishchefs.com/recipes/coley-beurre-blanc-fried-herbs-herb-oil-recipe https://media-cdn2.greatbritishchefs.com/media/tbghnuea/coley-with-beurre-blanc-and-crispy-herbs-5.whqc_768x512q80.jpg Coley with Beurre Blanc, Fried Herbs and Mixed Herb oil Coley, crispy herbs and beurre blanc is a beautiful combination, and the classic sauce is much easier to make than you might think. 2025-02-14T23:03:07Z https://www.greatbritishchefs.com/recipes/roasted-carrots-labneh-dukka-recipe https://media-cdn2.greatbritishchefs.com/media/moxfpsst/roasted-carrots-with-labneh-herb-oil-and-dukkah-5.whqc_768x512q80.jpg Roasted Carrots with Labneh, Dukkah and Mixed Herb Oil Roasted carrots pair brilliantly with labneh and dukkah, and mixed herb oil makes the whole dish extra pretty 2025-05-07T11:09:48Z https://www.greatbritishchefs.com/recipes/fried-megrim-sole-fennel-mixed-herb-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/0djbi2py/megrim-sole-with-fennel-and-herb-oil-mayo-1.whqc_768x512q80.jpg Fried Megrim Sole with Fennel and Mixed Herb Aioli This recipe for fried megrim sole with fennel and mixed herb aioli makes the most of a batch of mixed herb oil by using it to make a herbed mayonnaise that pairs beautifully with megrim sole. 2025-02-14T23:03:07Z https://www.greatbritishchefs.com/recipes/crab-courgette-flower-dubu-sesame-pine-nut-recipe https://media-cdn2.greatbritishchefs.com/media/woigfwxs/gbcsollipapril202380.whqc_768x512q80.jpg Crab, Courgette Flower, Dubu, Sesame and Pine Nut This delicate starter from Woongchul Park involves stuffing courgette flowers with a mixture of crab, tofu and a homemade sesame and pine nut milk. The whole dish is served in a delicate crab broth. 2025-02-14T23:03:03Z https://www.greatbritishchefs.com/recipes/kale-pesto-courgetti-recipe https://media-cdn2.greatbritishchefs.com/media/3dhc1b34/gbc_amyelles-033.whqc_768x512q80.jpg Kale Pesto Courgetti with Salt-cured Egg Yolk This recipe for kale pesto courgetti with salt-cured egg yolk from Amy Elles comes together in less than an hour, and is a great light lunch for summer. 2025-02-14T23:02:59Z https://www.greatbritishchefs.com/recipes/leftover-chicken-soup-recipe https://media-cdn2.greatbritishchefs.com/media/3jefxrvc/gbc_amyelles-027.whqc_768x512q80.jpg Leftover chicken soup This simple soup from Amy Elles turns a leftover roast chicken carcass into a hearty soup. It's served with buttery onions, chewy pearl barley and topped with chopped boiled eggs and tomatoes. 2025-02-14T23:03:05Z https://www.greatbritishchefs.com/recipes/chocolate-hazelnut-praline-tart-recipe https://media-cdn2.greatbritishchefs.com/media/sa3n14qq/gbc_amyelles-023.whqc_768x512q80.jpg Chocolate and Hazelnut Praline Tart This gluten-free chocolate tart from Amy Elles doesn't have a traditional tart base. Instead, the chocolate mousse filling is poured on top of a layer of crunchy hazelnut praline powder. It's then topped with a rich chocolate ganache, and served with a side of fresh strawberries. 2025-02-14T23:03:05Z https://www.greatbritishchefs.com/recipes/crab-on-toast-recipe https://media-cdn2.greatbritishchefs.com/media/xieid3oi/gbc_amyelles-019.whqc_768x512q80fpt501fpl153.jpg Crab On Toast This simple and elegant crab toast recipe from Amy Elles is made from a whole live brown crab, and is a great way to show off the delicate flavour of fresh crab when it's in season. 2025-02-14T23:03:05Z https://www.greatbritishchefs.com/recipes/ultimate-panzanella-recipe https://media-cdn2.greatbritishchefs.com/media/bpypiklj/confit_toms-16.whqc_768x512q80.jpg Ultimate Panzanella We've added some blitzed seaweed to this barbecued panzanella recipe which works very well with the anchovies and tomatoes, as well as some charred red peppers for extra sweetness and smoky flavour. 2025-02-14T23:03:05Z https://www.greatbritishchefs.com/recipes/tomato-tonnato-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/ywsfxvhw/confit_toms-24.whqc_768x512q80.jpg Tomato Tonnato Sandwich This tomato tonnato sandwich recipes pairs fresh summer tomatoes wutg creamy tonnato sauce. Use the best quality tinned tuna you can find for the mayonnaise-based sauce – it will make a huge difference to the final result. 2025-02-14T23:03:06Z https://www.greatbritishchefs.com/recipes/ultimate-pico-de-gallo-recipe https://media-cdn2.greatbritishchefs.com/media/4cnjpouz/confit_toms-13.whqc_768x512q80.jpg Ultimate Pico de Gallo Why is this the ultimate pico de gallo? It’s all about the freshness of the ingredients, and making sure to buy tomatoes that are ripe but not super soft, as they will make the salsa watery. 2025-02-14T23:03:06Z https://www.greatbritishchefs.com/recipes/ultimate-tomato-quiche-recipe https://media-cdn2.greatbritishchefs.com/media/2rbay3nk/confit_toms-37.whqc_768x512q80.jpg Ultimate Tomato Quiche This quiche really celebrates tomatoes and makes a perfect central dish for a picnic or summer lunch. Adding sundried tomatoes into the cream-based filling adds lots of extra flavour alongside fresh cherry tomatoes. 2025-02-14T23:03:06Z https://www.greatbritishchefs.com/recipes/gamtae-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/402dcurn/gbcsollipapril202361.whqc_768x512q80.jpg Gamtae Sandwich These elegant miniature cheese toasties from Woongchul Park are wrapped in gamtae, a seaweed similar to nori or gim that can only be harvested by hand. 2025-02-14T23:02:59Z https://www.greatbritishchefs.com/recipes/sollip-beef-tartare-recipe https://media-cdn2.greatbritishchefs.com/media/v5zhrqw1/gbcsollipapril202301.whqc_768x512q80fpt480fpl446.jpg Sollip Beef Tartare This beef tartare canapé from Woongchul Park brings together both French and Korean-style beef tartare. Finely diced wagyu beef is combined with gochujang mayonnaise and a few spoonfuls of crunchy shallots and pickled daikon. 2025-02-14T23:03:00Z https://www.greatbritishchefs.com/recipes/lamb-doenjang-wild-garlic-haggis-recipe https://media-cdn2.greatbritishchefs.com/media/yhvadff4/gbcsollipapril202318.whqc_768x512q80.jpg Lamb Doenjang, Wild Garlic and Haggis This lamb dish from Woongchul Park brings together Scottish and Korean flavours, serving chargrilled saddle of lamb with a doenjang glaze, haggis rice with wild garlic jangajji. 2025-02-14T23:03:04Z https://www.greatbritishchefs.com/recipes/daikon-tarte-tatin-recipe https://media-cdn2.greatbritishchefs.com/media/ezxnoyib/gbcsollipapril202309.whqc_768x512q80.jpg Daikon Tarte Tatin This tarte tatin from Woongchul Park uses daikon radish rather than the more traditional apples or onions. The radishes are slowly cooked in the oven until sweet and buttery, and make a delicious topping for flaky puff pastry. 2025-02-14T23:03:04Z https://www.greatbritishchefs.com/recipes/black-pain-perdu-recipe https://media-cdn2.greatbritishchefs.com/media/urhb3mr4/gbcsollipapril202310.whqc_768x512q80.jpg Black Pain Perdu This beautiful ice cream-topped French toast from Woongchul Park uses seoritae (Korean black soybeans), charcoal and burnt vanilla powder to get its dramatic black and grey colour. 2025-02-14T23:03:04Z https://www.greatbritishchefs.com/recipes/squid-ink-spaghett-mussels-tomato-confit-recipe https://media-cdn2.greatbritishchefs.com/media/wubjprw5/confit_toms-40.whqc_768x512q80.jpg Squid Ink Spaghetti with Mussels and Tomato Confit This striking dish makes a great centrepiece thanks to jet black squid ink pasta and shiny, clattering mussels. We use rich, sweet confit cherry tomatoes in the sauce, which add pops of summery sweet flavour and bright colour. 2025-02-14T23:03:04Z https://www.greatbritishchefs.com/recipes/carpaccio-tomato-confit-sauce-vierge-recipe https://media-cdn2.greatbritishchefs.com/media/v2od5pb2/confit_toms-29.whqc_768x512q80.jpg Bream Carpaccio with Tomato Confit Sauce Vierge This recipe uses sweet and rich confit cherry tomatoes in the place of fresh tomatoes to make a sauce vierge. Their intense flavour is a perfect match for the fresh fish. 2025-02-14T23:03:03Z https://www.greatbritishchefs.com/recipes/confit-tomato-grilled-peach-stracciatella-salad-recipe https://media-cdn2.greatbritishchefs.com/media/y1mmd5zh/confit_toms-7.whqc_768x512q80.jpg Confit Tomato, Grilled Peach and Stracciatella Salad This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons. 2025-02-14T23:03:03Z https://www.greatbritishchefs.com/recipes/ultimate-blt-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/wxye0khj/confit_toms-8.whqc_768x512q80.jpg Ultimate BLT Sandwich The BLT is a classic sandwich with its combination of salty bacon, crisp lettuce and juicy tomatoes. We love to add some extra juicy and sweet confit tomatoes to our version, along with a herby mayonnaise. 2025-02-14T23:03:03Z https://www.greatbritishchefs.com/recipes/anolini-mushroom-ragout-wild-garlic-mushroom-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/z3shlnae/roberta_dishes-7.whqc_768x512q80.jpg Anolini with Mushroom Ragout and Wild Garlic and Mushroom Sauce In this delicious vegetarian recipe for anolini - a tiny stuffed pasta - truffles and goat's curd take the place of the more traditional beef and Parmesan. The pasta is served with a rich mushroom ragout and deeply savoury wild garlic and mushroom sauce.  2025-02-14T23:03:02Z https://www.greatbritishchefs.com/recipes/mussel-tart-recipe https://media-cdn2.greatbritishchefs.com/media/3zof50nl/roberta_dishes-4.whqc_768x512q80.jpg Mussel Tart These individual mussel tarts are perfect for a light lunch or starter, and are topped with fennel marmalade and kohlrabi. 2025-02-14T23:03:02Z https://www.greatbritishchefs.com/recipes/watermelon-cooler-recipe https://media-cdn2.greatbritishchefs.com/media/oewd5qlg/gbc-nixkix-justindesouza-12.whqc_768x512q80.jpg Watermelon Cooler Fans of cosmopolitans will love this long, tall summer punch that’s topped up with Nix & Kix Sparkling Watermelon Hibiscus 2025-02-14T23:03:02Z https://www.greatbritishchefs.com/recipes/rhubarb-gin-fizz-recipe https://media-cdn2.greatbritishchefs.com/media/bbgbqnrp/gbc-nixkix-justindesouza-10.whqc_768x512q80.jpg Rhubarb Gin Fizz Nix & Kix Sparkling Raspberry Rhubarb gives this vegan version of a gin fizz a blushing pink look and a fresh, fruity flavour. 2025-02-14T23:03:02Z https://www.greatbritishchefs.com/recipes/mango-rum-punch-recipe https://media-cdn2.greatbritishchefs.com/media/ruehms4a/gbc-nixkix-justindesouza-7.whqc_768x512q80.jpg Mango Rum Punch Inspired by classic Caribbean rum punches, this lightly sparkling pitcher drink is made with Nix & Kix Sparkling Mango Ginger. 2025-02-14T23:03:01Z https://www.greatbritishchefs.com/recipes/blood-orange-margarita-recipe https://media-cdn2.greatbritishchefs.com/media/3vmp3cmd/gbc-nixkix-justindesouza-4.whqc_768x512q80.jpg Blood Orange Margarita Nix & Kix Sparkling Blood Orange Turmeric gives this long version of a margarita a spicy kick. 2025-02-14T23:03:01Z https://www.greatbritishchefs.com/recipes/coriander-chilli-pesto-salmon-tray-bake-recipe-risotto https://media-cdn2.greatbritishchefs.com/media/oeon35yx/gbc-sacla-justindesouza-12.whqc_768x512q80.jpg Coriander and Chilli Pesto Salmon Tray Bake Risotto This one-pan baked salmon tray bake is flavoured with Sacla’ Fresh Coriander & Chilli Pesto, an aromatic twist on an Italian classic. It's a great family-friendly dish that comes together super quickly, and has minimal washing up. 2025-02-14T23:03:01Z https://www.greatbritishchefs.com/recipes/individiual-aubergine-pesto-parmigiana-recipe https://media-cdn2.greatbritishchefs.com/media/t5vlukgv/gbc-sacla-justindesouza-3.whqc_768x512q80.jpg Individual Aubergine Pesto Parmigiana Aubergine Parmigiana is usually made in a big dish with layers of fried aubergines, tomato sauce and cheese. These individual versions are made with roasted aubergine halves and have less then 10 minutes of hands-on cooking time. 2025-02-14T23:03:01Z https://www.greatbritishchefs.com/recipes/fiery-chilli-pest-prawn-cocktail-recipe https://media-cdn2.greatbritishchefs.com/media/sbxptokm/gbc-sacla-justindesouza-16.whqc_768x512q80.jpg Fiery Chilli Pesto Prawn Cocktail Prawn cocktail is a classic way to start a meal. Adding Sacla’s Fiery Chilli Pesto to the sauce gives it a fresh, spicy flavour. 2025-02-14T23:03:00Z https://www.greatbritishchefs.com/recipes/floretas-recipe https://media-cdn2.greatbritishchefs.com/media/jj4ft5za/gbcpizarromarch-202347.whqc_768x512q80.jpg Floretas These intricate honey-drenched floretas from Chef José Pizarro use a special mould attached to a long stick to shape the batter into delicate flower shapes. 2025-02-14T23:02:59Z https://www.greatbritishchefs.com/recipes/opera-cake-hazelnut-praline-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/qxknscmz/roberta_dishes-2.whqc_768x512q80.jpg Opera Cake with Hazelnut Praline Ice Cream This recipe for a decadent hazelnut version of the classic French opera cake filled with rich hazelnut praline buttercream and chocolate ganache. It's a show-stopping and elegant dish, finished off with a rocher of rich homemade ice cream. 2025-02-14T23:03:00Z https://www.greatbritishchefs.com/recipes/plaice-cider-butter-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/0khli1j4/roberta_dishes-6.whqc_768x512q80.jpg Plaice with Cider Butter Sauce and Pickled Trout Roe In this recipe, plaice is served with a rich and tangy cider butter sauce, and topped with homemade pickled trout roe and radicchio braised in a cider reduction. 2025-02-14T23:03:00Z https://www.greatbritishchefs.com/recipes/atun-encebollado-recipe https://media-cdn2.greatbritishchefs.com/media/sd1phw5l/gbcpizarromarch-202322.whqc_768x512q80.jpg Atún Encebollado This quick and simple recipe from Chef José Pizarro relies on very high quality ingredients, like good fish stock, sherry vinegar, tuna and olive oil. 2025-02-14T23:02:59Z https://www.greatbritishchefs.com/recipes/charred-brassica-blood-orange-recipe https://media-cdn2.greatbritishchefs.com/media/33rp24vi/gbc_carapelli-014.whqc_768x512q80.jpg Charred Brassica with Blood Orange, Buttermilk, Hazelnuts and Extra Virgin Olive oil This brassica salad is served with a simple buttermilk dressing which uses Carapelli Organic Extra Virgin Olive Oil for extra richness. Ben Tish chars the vegetables in a hot pan to bring out their sweetness. 2025-02-14T23:02:58Z https://www.greatbritishchefs.com/recipes/free-range-chicken-sage-garlic-lemon-butter-olive-oil-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/syifcb4a/gbc_carapelli-011.whqc_768x512q80.jpg Free-Range Chicken, Sage, Garlic Lemon Butter and Olive Oil Aioli This simple roast chicken recipe from Ben Tish uses a spatchcocked chicken so that the whole dish comes together in an hour. It's served with a delicious aioli made with plenty of Carapelli Organic Extra Virgin Olive Oil and sage garlic butter. 2025-02-14T23:02:58Z https://www.greatbritishchefs.com/recipes/strange-flavour-wagyu-sirloin-recipe https://media-cdn2.greatbritishchefs.com/media/ypfbc1eq/gbcjjaviermarch202360.whqc_768x512q80.jpg Strange Flavour Wagyu Striploin This recipe from John Javier tops slivers of tender wagyu striploin with a Sichuanese strange flavour sauce and a spring onion-forward mala chilli oil. 2025-02-14T23:02:58Z https://www.greatbritishchefs.com/recipes/black-pepper-crab-recipe https://media-cdn2.greatbritishchefs.com/media/adfpb2ng/gbcjjaviermarch202398.whqc_768x512q80.jpg Black Pepper Crab This recipe for black pepper crab from John Javier is a Singaporean classic. Deep-fried crispy crab is soaked in a black pepper-infused butter. It's delicious with fried mantou for soaking up the peppery, fragrant sauce. 2025-02-14T23:02:57Z https://www.greatbritishchefs.com/recipes/ginger-spring-onion-turbot-recipe https://media-cdn2.greatbritishchefs.com/media/mzbp53y2/gbcjjaviermarch202307.whqc_768x512q80.jpg Ginger and Spring Onion Turbot This steamed fish recipe from John Javier is a simple but show-stopping way to serve turbot whole. 2025-08-31T14:13:12Z https://www.greatbritishchefs.com/recipes/roasted-pigeon-five-spice-salt-recipe https://media-cdn2.greatbritishchefs.com/media/xgyfcr1f/gbcjjaviermarch202316.whqc_768x512q80.jpg Roasted Pigeon with Five-Spice Salt This ambitious five-spice pigeon recipe from John Javier is a four-step process: the birds are brined, poached in a sweet and savoury marinade, air-dried and then finally deep-fried so the skin is perfectly crispy. 2025-02-14T23:02:57Z https://www.greatbritishchefs.com/recipes/prawn-pork-fat-siu-mai-recipe https://media-cdn2.greatbritishchefs.com/media/watkg0wa/gbcjjaviermarch202311.whqc_768x512q80.jpg Prawn and Pork Fat Siu Mai These prawn and pork fat siu mai from John Javier are much simpler to make than they look. The filling is a simple but delicious mixture of prawn meat and pork fat, and using premade wonton skins means the whole dish comes together in under an hour. 2025-02-14T23:02:57Z https://www.greatbritishchefs.com/recipes/cucumber-shredded-jellyfish-salad-recipe https://media-cdn2.greatbritishchefs.com/media/4w4hb0de/gbcjjaviermarch202301.whqc_768x512q80.jpg Cucumber and Shredded Jellyfish Salad This quick and punchy cucumber salad from John Javier involves curing the cucumber in sugar, salt and MSG before mixing it with salted chillies and shredded jellyfish. 2025-02-14T23:02:58Z https://www.greatbritishchefs.com/recipes/beef-brisket-goulash-recipe https://media-cdn2.greatbritishchefs.com/media/l1lkomvb/gbc_us_beef-13.whqc_768x512q80.jpg Beef Brisket Goulash This warming beef goulash is made with USA Beef brisket, which becomes very tender once slowly braised in a rich, paprika-heavy sauce. 2025-02-14T23:02:54Z https://www.greatbritishchefs.com/recipes/striploin-steak-caesar-broccoli-recipe https://media-cdn2.greatbritishchefs.com/media/hi5jgjms/gbc_us_beef-3.whqc_768x512q80.jpg Striploin Steak with Caesar-dressed Tenderstem Broccoli This USA Beef striploin steak is cooked hot and fast in a very hot pan to ensure the outside is caramelised and the centre stays pink. It’s served with Tenderstem broccoli, which is tossed with a creamy Caesar-inspired dressing. 2025-02-14T23:02:55Z https://www.greatbritishchefs.com/recipes/rib-eye-miso-butter-braised-new-potatoes-mayo-recipe https://media-cdn2.greatbritishchefs.com/media/mygf0pqg/gbc_us_beef-5.whqc_768x512q80.jpg Rib-Eye with Miso and Butter-Braised New Potatoes and Charred Chilli and Lime Mayo In this recipe USA Beef rib-eye steaks are cooked over high heat so they form a delicious, caramelised crust. They are served with savoury miso-braised new potatoes and a tart chilli lime mayo. 2025-02-14T23:02:55Z https://www.greatbritishchefs.com/recipes/chocolate-salted-rum-caramel-brownies-recipe https://media-cdn2.greatbritishchefs.com/media/5rqj4jea/rum-caramel-brownies-3.whqc_768x512q80.jpg Chocolate and Salted Rum Caramel Brownies These boozy salted rum caramel brownies are the perfect step up from classic chocolate brownies. They use shop bought salted caramel, and so come together dangerously quickly. 2025-02-14T23:02:52Z https://www.greatbritishchefs.com/recipes/rhubarb-custard-white-chocolate-pavlova-recipe https://media-cdn2.greatbritishchefs.com/media/x12itdip/white-choc-and-rhubarb-pav.whqc_768x512q80.jpg Rhubarb, Custard and White Chocolate Pavlova Rhubarb, custard and white chocolate are combined together in this show stopping pavlova that’s a must when forced rhubarb is in season. 2025-02-14T23:02:53Z https://www.greatbritishchefs.com/recipes/frozen-berries-chocolate-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/fi5pqyo0/berries-hot-choc.whqc_768x512q80.jpg Frozen Berries with White chocolate and Coconut Sauce This retro restaurant dessert of frozen berries with white chocolate and coconut sauce was made famous by The Ivy. The clash of temperatures and textures as the sauce slowly warms the berries is hard to beat. 2025-02-14T23:02:53Z https://www.greatbritishchefs.com/recipes/chocolate-orange-tiramisu-recipe https://media-cdn2.greatbritishchefs.com/media/dkbbgq5c/choc-orange-tiramisu.whqc_768x512q80.jpg Chocolate Orange Tiramisu Is it still a tiramisu if it doesn’t contain coffee? We’re willing to let this one slide. Chocolate and Cointreau-soaked savoiardi fingers are layered with orange chocolate and a mascarpone cream to make a heavenly dessert for lovers of this famous fruit and chocolate combination. 2025-02-14T23:02:53Z https://www.greatbritishchefs.com/recipes/cuttlefish-monks-beard-fennel-salad-recipe https://media-cdn2.greatbritishchefs.com/media/tpjdlonu/gbcjeremyleemarch-202397.whqc_768x512q80.jpg Cuttlefish, Monk's Beard, and Fennel Salad This cuttlefish salad from Jeremy Lee is a brilliant use of sea vegetables like monk's beard (also known as agretti) and samphire. It makes a delicious winter starter. 2025-02-14T23:02:56Z https://www.greatbritishchefs.com/recipes/meringue-tumble-recipe https://media-cdn2.greatbritishchefs.com/media/jnleq1d4/gbcjeremyleemarch-202372.whqc_768x512q80.jpg Meringue Tumble This classic and brilliantly named meringue tumble from Jeremy Lee has a riot of brightly coloured toppings - green pistachios, pink blood orange and rhubarb compote and bright yellow lemon curd to name just a few. 2025-02-14T23:02:56Z https://www.greatbritishchefs.com/recipes/lemon-confit-garnish-recipe https://media-cdn2.greatbritishchefs.com/media/l1hofewd/gbc_potsco-008.whqc_768x512q80.jpg Lemon Confit This simple, fragrant lemon confit makes the perfect topping for simple puddings and possets 2025-02-14T23:02:55Z https://www.greatbritishchefs.com/recipes/cacao-tuile-garnish-recipe https://media-cdn2.greatbritishchefs.com/media/mamlcavk/gbc_pots_co-29.whqc_768x512q80.jpg Cacao Tuile This crispy cacao tuile goes perfectly with any creamy dessert, like ice creams and possets. It's also a great way to decorate simple desserts. 2025-02-14T23:02:55Z https://www.greatbritishchefs.com/recipes/black-forest-compote-recipe https://media-cdn2.greatbritishchefs.com/media/sqpjotic/gbc_pots_co-14.whqc_768x512q80.jpg Black Forest Compote This simple Black Forest compote is made with morello cherries, and uses pectin to help the gel set without needing too much sugar. It makes a great sweet-and-tart topping for chocolatey desserts. 2025-02-14T23:02:56Z https://www.greatbritishchefs.com/recipes/honeycomb-garnish-recipe https://media-cdn2.greatbritishchefs.com/media/qbsd4loo/gbc_pots_co-16.whqc_768x512q80.jpg Honeycomb Garnish Honeycomb - also known as cinder toffee - makes a delicious sweet garnish for desserts. It adds the perfect crunch and a little pop of colour to simple desserts, and pairs brilliantly with chocolate. 2025-02-14T23:02:56Z https://www.greatbritishchefs.com/recipes/chocolate-mousse-tahini-cream-sesame-brittle-recipe https://media-cdn2.greatbritishchefs.com/media/fc2hhlgs/gbc_mousse_feb23-9.whqc_768x512q80.jpg Chocolate Mousse with Tahini Cream and Sesame Brittle This chocolate mousse with tahini cream and sesame brittle is an elegant dessert that can mostly be made in advance and the tahini flavour works so well chocolate. 2025-02-14T23:02:54Z https://www.greatbritishchefs.com/recipes/coconut-chocolate-mousse-crispy-coconut-clusters-recipe https://media-cdn2.greatbritishchefs.com/media/vkad1hue/gbc_mousse_feb23-coconut-mousse-1.whqc_768x512q80.jpg Coconut Chocolate Mousse with Crispy Coconut Clusters This coconut chocolate mousse with crispy coconut clusters is infused with coconut rum, and uses condensed milk to make the sweet and crunchy clusters. 2025-02-14T23:02:54Z https://www.greatbritishchefs.com/recipes/white-chocolate-mousse-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/5ogkifns/gbc_mousse_feb23-2.whqc_768x512q80.jpg White Chocolate Mousse with Rhubarb This pretty dessert combines a light, sweet white chocolate mousse with tart rhubarb for a perfect balance of sweet and sour. Top with white chocolate curls for an elegant garnish. 2025-02-14T23:02:54Z https://www.greatbritishchefs.com/recipes/french-style-chocolate-mousse-recipe https://media-cdn2.greatbritishchefs.com/media/z3eprbo4/gbc_mousse_feb23-13.whqc_768x512q80.jpg French-Style Chocolate Mousse There are endless possibilities for flavouring and topping this simple French-style chocolate mousse, which is aerated with egg whites. 2025-02-14T23:02:53Z https://www.greatbritishchefs.com/recipes/methi-chicken-kyiv-recipe https://media-cdn2.greatbritishchefs.com/media/r2tiwul2/from_aunties_kitchen-day-5-chicken-kiev-small-024_.whqc_768x512q80.jpg Methi Chicken Kyiv This is Sabrina Gidda's take on the classic chicken Kyiv. As she explains below, it's a synthesis of two of her favourite dishes: chicken Kyiv and methi chicken. It's a delicious, buttery dish that is sure to be a hit. 2025-02-14T23:02:51Z https://www.greatbritishchefs.com/recipes/coconut-curry-dauphinoise-recipe https://media-cdn2.greatbritishchefs.com/media/g4obcuyw/from_aunties_kitchen-day-3-coconut-curry-dauphinoise-small-017.whqc_768x512q80.jpg Coconut curry Dauphinoise This recipe for a coconut curry Dauphinoise from Sabrina Gidda's turns the classic French Dauphinoise into the perfect vegan main. It's easy, comforting and only uses store cupboard staples. 2025-02-14T23:02:52Z https://www.greatbritishchefs.com/recipes/butter-chicken-pie-recipe https://media-cdn2.greatbritishchefs.com/media/oxlgy3pq/from_aunties_kitchen-day-5-butter-chicken-pie-large-028.whqc_768x512q80.jpg Butter chicken pie This recipe for butter chicken pie from Sabrina Gidda is comfort food at its finest. It's the perfect dish for warming up on chilly days. 2025-02-14T23:02:52Z https://www.greatbritishchefs.com/recipes/rabbit-spring-vegetables-recipe https://media-cdn2.greatbritishchefs.com/media/jlqnelul/gbc_piplacey_plates-15.whqc_768x512q80.jpg Rabbit and Spring Vegetables This elegant rabbit dish from Pip Lacey uses all parts of the animal - kidneys, liver, bones, shoulder and loin. It is served with spring vegetables, crunchy cavolo nero, picked shallots and a buttery carrot purée. 2025-02-14T23:02:48Z https://www.greatbritishchefs.com/recipes/orecchiette-artichoke-chilli-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/cfnlsi1s/gbc_piplacey_plates-11.whqc_768x512q80.jpg Orecchiette, Jerusalem Artichoke, Chilli and Garlic This simple orecchiette recipe from Pip Lacey will not only teach you how to make orecchiette pasta, but also a very simple Jerusalem artichoke sauce that works well with any short pasta. 2025-02-14T23:02:49Z https://www.greatbritishchefs.com/recipes/stout-cake-recipe https://media-cdn2.greatbritishchefs.com/media/gwkdgleb/gbc_piplacey_plates-7.whqc_768x512q80.jpg Stout Cake These gorgeous stout cakes from Pip Lacey are impossible to resist: tender, slightly chocolatey, and covered in lashings of cream and stout-infused caramel. 2025-08-31T14:11:11Z https://www.greatbritishchefs.com/recipes/beef-spare-ribs-malt-vinegar-recipe https://media-cdn2.greatbritishchefs.com/media/gd2ky5ws/gbc_piplacey_plates-2.whqc_768x512q80.jpg Beef Spare ribs, Aged Malt Vinegar Pip Lacey here presents a very simple but unusual way to cook brined beef short ribs: deep-fry them. 2025-02-14T23:02:49Z https://www.greatbritishchefs.com/recipes/pappardelle-chard-parmesan-recipe https://media-cdn2.greatbritishchefs.com/media/fuojfs4s/gbc_piplacey_plates-5.whqc_768x512q80.jpg Pappardelle, Rainbow Chard, Parmesan This simple pappardelle pasta recipe from Pip Lacey uses colourful rainbow chard, butter and white wine to create a rich and delicate sauce. 2025-02-14T23:02:49Z https://www.greatbritishchefs.com/recipes/rhubarb-custard-paris-brest-recipe https://media-cdn2.greatbritishchefs.com/media/a0zlj4my/gbc_piplacey_plates-8.whqc_768x512q80.jpg Rhubarb and Custard Paris-Brest This Paris-Brest from Pip Lacey combines the classic English combination of rhubarb and custard with the famous French Paris-Brest. It's an eye-catching dessert that's perfect for feeding a crowd. 2025-02-14T23:02:49Z https://www.greatbritishchefs.com/recipes/nashville-hot-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/rfsmoilw/nashville-hot-chicken-5.whqc_768x512q80.jpg Nashville Hot Chicken This spicy, crunchy, fried chicken recipe is a speciality of - you’ve guessed it - Nashville, Tennessee. Vary the heat level according to your preference, but we think the dish should live up to its name! 2025-02-14T23:02:51Z https://www.greatbritishchefs.com/recipes/fermented-chilli-queso-dip-recipe https://media-cdn2.greatbritishchefs.com/media/4qvj3iop/queso.whqc_768x512q80.jpg Fermented Chilli Queso Dip In this chilli queso dip recipe we’ve used a lacto-fermented chilli sauce to add a kick to a classic queso dip. It's packed with cheese - perfect for scooping with tortilla chips. 2025-02-14T23:02:51Z https://www.greatbritishchefs.com/recipes/pineapple-halloumi-salad-recipe https://media-cdn2.greatbritishchefs.com/media/h1kaef2e/halloumi-charred-pineapple-2.whqc_768x512q80.jpg Charred Pineapple and Halloumi Salad with Fermented Chilli Dressing This sweet and salty charred pineapple and halloumi salad recipe is as cheerful in winter as it is in the warmer months. The fermented chilli sauce adds plenty of interest and a further pop of vibrant colour. 2025-02-14T23:02:51Z https://www.greatbritishchefs.com/recipes/cauliflower-fritters-fermented-chilli-mayonnaise-recipe https://media-cdn2.greatbritishchefs.com/media/n1ncftmm/cauli-fritters-6.whqc_768x512q80.jpg Cauliflower Fritters with Fermented Chilli Mayonnaise This recipe for cauliflower fritters with fermented chilli mayonnaise makes a delicious starter, with lovely, light fritters and a wobbly bowl of mayonnaise spiked with homemade fermented hot sauce. 2025-02-14T23:02:52Z https://www.greatbritishchefs.com/recipes/fried-horlicks-ice-cream-bao-recipe https://media-cdn2.greatbritishchefs.com/media/mvimaru5/073-fried-horlicks-ice-cream-bao.whqc_768x512q80fpt601fpl507.jpg Fried Horlicks Ice Cream BAO These fried Horlicks ice cream BAO are an utterly delicious Taiwanese ice cream sandwich. Toasty, malted milk-flavoured ice cream is sandwiched between a crunchy and fluffy deep-fried BAO. 2025-02-14T23:02:50Z https://www.greatbritishchefs.com/recipes/classic-pork-bao-recipe https://media-cdn2.greatbritishchefs.com/media/rbacnyeg/050-classic-pork-bao-3.whqc_768x512q80fpt663fpl508.jpg Classic Pork BAO The pork gua bao are as iconic a part of BAO as they are the streets of Taiwan, and now you can learn to make them at home. The combination of funky suan cai, sticky pork belly and fluffy bao truly can't be beat. 2025-02-14T23:02:50Z https://www.greatbritishchefs.com/recipes/kam-heong-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/mdhj3mi5/gbcabbyleefeb202389.whqc_768x512q80.jpg Kam Heong Mussels These kam heong mussels from Chef Abby Lee are topped with crunchy and savoury homemade prawn floss. This dish comes together very quickly, and the savoury, peppery soy-based sauce can also be used on other seafood like crab or clams. 2025-02-14T23:02:47Z https://www.greatbritishchefs.com/recipes/taiwanese-fried-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/djfkfsyt/093-taiwanese-chiicken-1.whqc_768x512q80.jpg Taiwanese Fried Chicken This recipe for crunchy Taiwanese fried chicken and addictive gingery hot sauce used to be a closely guarded secret at BAO - until they decided share the details of everything in their cookbook BAO. 2025-02-14T23:02:50Z https://www.greatbritishchefs.com/recipes/kerabu-glass-noodles-grilled-prawns-recipe https://media-cdn2.greatbritishchefs.com/media/4xidwjai/gbcabbyleefeb202365.whqc_768x512q80.jpg Kerabu Glass Noodles with Grilled Prawns In this fresh, spicy glass noodle salad from Abby Lee, chewy glass noodles are mixed with heaps of fresh herbs and topped with fragrant garlic oil and crispy grilled king prawns. 2025-02-14T23:02:46Z https://www.greatbritishchefs.com/recipes/ikan-assam-pedas-recipe https://media-cdn2.greatbritishchefs.com/media/a1jmar1t/gbcabbyleefeb202314.whqc_768x512q80.jpg Ikan Assam Pedas (hot and sour fish stew) Ikan assam pedas literally means sour and spicy fish, but it's also the term for this classic Malaysian dish of fish simmered with sambal and tamarind. 2025-02-14T23:02:46Z https://www.greatbritishchefs.com/recipes/babi-chin-recipe https://media-cdn2.greatbritishchefs.com/media/gqchnobv/gbcabbyleefeb202307.whqc_768x512q80.jpg Babi Chin (dark soy sauce-braised pork belly) Babi chin is a moreish dish of pork belly slowly braised with dark soy sauce and aromatics like coriander seeds and shallots. The pork belly becomes sticky and soft, and is perfect served with heaps of white rice. 2025-02-14T23:02:46Z https://www.greatbritishchefs.com/recipes/pumpkin-kapitan-recipe https://media-cdn2.greatbritishchefs.com/media/lt2jeohq/gbcabbyleefeb202301.whqc_768x512q80.jpg Pumpkin Kapitan In this vegetarian version of kari kapitan, or captain curry, roasted crown prince squash is served alongside a sweet and sour stew. It's fragrant, tangy and a little bit spicy - perfect for any vegetarian dinner party. 2025-02-14T23:02:46Z https://www.greatbritishchefs.com/recipes/gulai-nangka-recipe https://media-cdn2.greatbritishchefs.com/media/r4ensvpt/gbcabbyleefeb202312.whqc_768x512q80.jpg Gulai Nangka (jackfruit curry) This delicious vegetarian curry from Abby Lee is made from meaty young green jackfruit, coconut milk and gula melaka (Malaysian palm sugar). 2025-02-14T23:02:50Z https://www.greatbritishchefs.com/recipes/fermented-mango-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/yibctlch/curried-scotch-egg-fermented-mango-chutney.whqc_768x512q80.jpg Fermented Mango Chutney Fermentation adds an extra dimension of flavour to this sweet, spiced mango chutney. It takes a while for the fruit to break down and ferment, so we like to leave this one for 7-14 days. 2025-02-14T23:02:48Z https://www.greatbritishchefs.com/recipes/orange-fennel-feta-salad-recipe https://media-cdn2.greatbritishchefs.com/media/calgwnka/fermented-orange-and-marinated-feta-salad-3.whqc_768x512q80.jpg Fermented Orange, Fennel and Marinated Feta Salad This salad is full of lovely contrasts: the oranges are sweet, yet slightly sour and fizzy from their fermentation; the feta is tangy yet creamy and a lovely contrast to the crisp fennel. 2026-05-26T10:15:15Z https://www.greatbritishchefs.com/recipes/rhubarb-kimchi-recipe https://media-cdn2.greatbritishchefs.com/media/sxtfzage/rhubarb-kimchi-2.whqc_768x512q80.jpg Rhubarb Kimchi This recipe uses rhubarb and carrots to make a crisp, colourful and tart kimchi that pairs well with rich foods like pork belly or sausages. 2025-02-14T23:02:47Z https://www.greatbritishchefs.com/recipes/scotch-bonnet-tepache-margaritas-recipe https://media-cdn2.greatbritishchefs.com/media/u4jkf3wz/tepache-margarita.whqc_768x512q80.jpg Scotch Bonnet Tepache Margaritas Tepache is a fermented drink made using the peel and core of a pineapple. We’ve used it to make a refreshing margarita cocktail that’s perfect when you want something sour with just enough sweetness to balance it out. 2025-02-14T23:02:47Z https://www.greatbritishchefs.com/recipes/arroz-alicantino https://media-cdn2.greatbritishchefs.com/media/0ntnzsp3/arroz-alicante-2.whqc_768x512q80.jpg Arroz Alicantino This traditional rice dish from Alicante uses D.O.P Valencia rice, which soaks up the stock and the flavour of the Iberian ribs. The dish is flavoured with salmorreta, a flavourful paste made using ñora peppers. 2025-02-14T23:02:47Z https://www.greatbritishchefs.com/recipes/smoked-potato-ravioli-egg-yolk-summer-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/btel4m0k/gbc_bancone_dishes-18.whqc_768x512q80.jpg Smoked Potato Ravioli, St. Ewe's Egg Yolk, Summer Truffle In this smoked potato raviolo recipe from Ben Waugh a single, huge raviolo is served in a rich, creamy truffle-infused beurre blanc sauce and covered in fresh summer truffle. A truly spectacular vegetarian dish for any special occasion.  2025-02-14T23:02:40Z https://www.greatbritishchefs.com/recipes/pimientos-asados-recipe https://media-cdn2.greatbritishchefs.com/media/dyvf4cwv/2301110447.whqc_768x512q80.jpg Pimientos Asados a la Candela This extremely simple recipe from Malaga-based chef Dani Carnero simply combines roasted red peppers, egg yolks and olive oil. It's particularly delicious if the peppers are roasted over a barbecue or live fire. 2025-02-14T23:02:43Z https://www.greatbritishchefs.com/recipes/moraga-sardina-recipe https://media-cdn2.greatbritishchefs.com/media/pktbxscz/2301110386.whqc_768x512q80.jpg Moraga de Sardina In this recipe from Dani Carnero, fresh sardines are cooked on Spanish pan de aceite, and served with a side of sweet onion broth, macerated tomatoes and an oyster water foam. 2025-02-14T23:02:43Z https://www.greatbritishchefs.com/recipes/puerro-escabechado-recipe https://media-cdn2.greatbritishchefs.com/media/ttlfof1a/2301110421.whqc_768x512q80.jpg Pickled Leeks with Chicken Wing Schmaltz This leek dish from Malaga-based chef Dani Carnero consists of lightly pickled leeks served on top of smoky, paprika-infused schmaltz and garnished with labneh.  2025-02-14T23:02:43Z https://www.greatbritishchefs.com/recipes/calamar-mantequilla-recipe https://media-cdn2.greatbritishchefs.com/media/4swpbfbh/2301110398_402.whqc_768x512q80.jpg Calamar Kru con Salsa de Mantequilla (buttered raw squid with lime) In this delicate starter dish from Chef Dani Carnero, raw squid is mixed with melted butter and lime juice, and served garnished with a caper. 2025-02-14T23:02:43Z https://www.greatbritishchefs.com/recipes/mainmones-recipe https://media-cdn2.greatbritishchefs.com/media/q5kj3odw/2301110373.whqc_768x512q80.jpg Maimones This recipe by Chef Dani Carnero is inspired by a garlic and bread soup from Malaga called maimones, and involves soaking stale bread in a rich, meaty broth. 2025-02-14T23:02:44Z https://www.greatbritishchefs.com/recipes/borlotti-tortellini-guanciale-broth-recipe https://media-cdn2.greatbritishchefs.com/media/vbwjtpy1/gbc_bancone_dishes-12.whqc_768x512q80.jpg Borlotti Bean Tortellini With Guanciale Broth These delicate little borlotti bean tortellini are served in a rich guanciale broth made by infusing guanciale into chicken stock. The tortellini are very simple - simply filled with puréed borlotti beans - and they pair beautifully with the fragrant stock. 2025-02-14T23:02:41Z https://www.greatbritishchefs.com/recipes/crispy-pig-cheek-pickled-fennel-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/rhcjufhf/gbc_bancone_dishes-1.whqc_768x512q80.jpg Crispy Pig Cheek, Pickled Fennel and Chilli These schnitzel-esque crispy pig cheeks are paired with some crunchy and acidic pickled fennel and a rich pork jus infused with star anise and ginger. 2025-02-14T23:02:40Z https://www.greatbritishchefs.com/recipes/silk-handkerchiefs-recipe https://media-cdn2.greatbritishchefs.com/media/kmhc13mb/gbc_bancone_dishes-8.whqc_768x512q80.jpg Silk Handkerchiefs The name for this pasta recipe from Bancone comes from the Italian word for this pasta shape – fazzoletti, or handkerchiefs. The sauce is certainly silky, a decadent mixture of Parmesan, beurre blanc and confit egg yolk. 2025-02-14T23:02:41Z https://www.greatbritishchefs.com/recipes/rhubarb-meringue-recipe https://media-cdn2.greatbritishchefs.com/media/x5tlpx2y/gbc_bancone_dishes-11.whqc_768x512q80.jpg Rhubarb Meringue This beautiful rhubarb meringue from Bancone plays with your expectations - the confit lemon is deliciously sweet while the bright pink rhubarb is left tart and sharp. Despite the impressive appearance it's not too tricky to make at home. 2025-02-14T23:02:41Z https://www.greatbritishchefs.com/recipes/bancone-duck-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/hwjfbqqk/gbc_bancone_dishes-4.whqc_768x512q80.jpg Duck Ragù This duck ragù from Ben Waugh at Bancone is an easy and elegant way to serve duck legs. The duck meat is slowly braised in a buttery ragù, while the duck skin is baked until crisp and mixed with panko to form a deeply savoury crunchy topping for the silky pasta. 2025-02-14T23:02:41Z https://www.greatbritishchefs.com/recipes/sinasir-squash-ginger-recipe https://media-cdn2.greatbritishchefs.com/media/fq4o1sny/gbc_chishuru_dishes-5.whqc_768x512q80.jpg Sinasir (rice pancakes) with Squash and Ginger Sauce These crispy on the outside soft on the inside rice pancakes from Joké Bakare are filled with a slightly spicy, gingery butternut squash purée and dusted with herbaceous moringa powder. 2025-02-14T23:02:45Z https://www.greatbritishchefs.com/recipes/ekuru-pumpkin-seed-scotch-bonnet-sauce https://media-cdn2.greatbritishchefs.com/media/2vqd04hr/gbc_chishuru_dishes-1.whqc_768x512q80.jpg Ekuru with Pumpkin Seed Pestou and Scotch Bonnet Sauce Ekuru is a comforting Yoruban staple food made from peeled black-eyed beans. Here Joké Bakare serves it with a quick pumpkin pestou and a generous amount of fiery Scotch bonnet hot sauce. 2025-02-14T23:02:45Z https://www.greatbritishchefs.com/recipes/stuffed-quail-nsala-sauce-uziza-herb-oil-recipe https://media-cdn2.greatbritishchefs.com/media/gagjjsru/gbc_chishuru_dishes-4.whqc_768x512q80.jpg Stuffed Quail with Nsala Sauce and Uziza Herb Oil This beautiful quail dish from Adejoké Bakare of Chishuru is served with a creamy nsala sauce and fresh uziza herb oil. The recipe uses many of the traditional seasonings of ofe nsala such as uziza leaves, prekese and aidan fruit. 2025-02-14T23:02:45Z https://www.greatbritishchefs.com/recipes/marinated-cucumbers-peanut-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/b3fd1zs5/gbc_chishuru_dishes-9.whqc_768x512q80.jpg Marinated Cucumbers with Peanut Sauce In this cucumber side dish from Adejoké Bakare's Chishuru, grilled cucumber is served with a sweet and spicy peanut sauce, and topped with shito sauce and finely chopped chives. 2025-02-14T23:02:45Z https://www.greatbritishchefs.com/recipes/st-emilion-au-chocolat-recipe https://media-cdn2.greatbritishchefs.com/media/dviod0kq/99_saintemillionauchocalat_0009.whqc_768x512q80fpt645fpl568.jpg St Emilion au Chocolat This luxurious dessert from Jeremy Lee is made by soaking crushed amaretti biscuits in sherry, and then topping them with a rich chocolate cream - it’s the perfect amalgamation of sophistication and excess. 2025-02-14T23:02:44Z https://www.greatbritishchefs.com/recipes/potato-pancakes-smoked-eel-recipe https://media-cdn2.greatbritishchefs.com/media/tdhl5a4n/64_smokeeelhorseradishpotatopancake_6883.whqc_768x512q80fpt469fpl630.jpg Potato Pancakes, Smoked Eel, Poached Eggs and Horseradish These rich potato pancakes by Jeremy Lee are topped with smoked eel, bacon, poached eggs, horseradish cream and chives. They are comforting, indulgent and come together in a flash. 2025-02-14T23:02:44Z https://www.greatbritishchefs.com/recipes/crab-sea-vegetable-salad-recipe https://media-cdn2.greatbritishchefs.com/media/poak2p0l/104_crab_0067.whqc_768x512q80.jpg Crab and Sea Vegetable Salad This simple crab and sea vegetable salad recipe is topped with a creamy yoghurt-mustard dressing, and is very easy to scale up or down. 2025-02-14T23:02:44Z https://www.greatbritishchefs.com/recipes/sayur-lemak-masin-ikan-recipe https://media-cdn2.greatbritishchefs.com/media/aqepphce/gbc_scully_dishes-16.whqc_768x512q80.jpg Sayur Lemak with Masin Ikan (Vegetables Cooked in Coconut Milk with Salt Cod) Sayur lemak - which roughly translates as creamy vegetables - is made by cooking vegetables with plenty of coconut milk, lemongrass, turmeric and sambal belacan. Here, Ramael Scully puts his twist on the classic by adding plenty of salt cod. 2025-02-14T23:02:35Z https://www.greatbritishchefs.com/recipes/ham-hock-croque-madame-beer-caramelised-onions-recipe https://media-cdn2.greatbritishchefs.com/media/ikqp3l1h/gbc_hamhock-14.whqc_768x512q80.jpg Ham Hock Croque Madame with Beer-Caramelised Onions This recipe for ham hock croque madames with beer-caramelised onions makes two very large sandwiches - perfect when you’re in the mood for something rich and comforting. A touch of white miso adds a delicious savoury depth to the creamy béchamel sauce. 2025-02-14T23:02:42Z https://www.greatbritishchefs.com/recipes/ham-hock-cauliflower-cheese-pie-recipe https://media-cdn2.greatbritishchefs.com/media/jtzmaecx/gbc_hamhock-7.whqc_768x512q80.jpg Ham Hock, Cauliflower and Cheese Pie Ham hock is wonderful in a cauliflower cheese, and we’ve taken things one step further by putting everything inside a pie! We use the leaves of the cauliflower too, as they’re tasty and add their lovely green colour to the filling. 2025-02-14T23:02:42Z https://www.greatbritishchefs.com/recipes/ham-hock-new-potato-salad-piccalilli-dressing-recipe https://media-cdn2.greatbritishchefs.com/media/4tzg4q4y/gbc_hamhock-15.whqc_768x512q80.jpg Ham Hock and New Potato Salad with Piccalilli Dressing This is a very pretty salad that’s impressive enough for a special occasion, yet sits easily as part of a more casual spread. It combines the classic flavours of ham, potatoes and piccalilli. 2025-02-14T23:02:42Z https://www.greatbritishchefs.com/recipes/ham-hock-spring-vegetable-broth-pickled-chillies-recipe https://media-cdn2.greatbritishchefs.com/media/bymgr1vx/gbc_hamhock-2.whqc_768x512q80.jpg Ham Hock and Spring Vegetable Broth with Pickled Chillies This recipe for ham hock with spring vegetable broth and pickled chillies yields lots of tender meat and a savoury broth that’s a great starting point for different directions. Try adding Puy lentils, creamy beans such as butter beans or lots of leafy greens. 2025-02-14T23:02:42Z https://www.greatbritishchefs.com/recipes/sambal-udang-recipe https://media-cdn2.greatbritishchefs.com/media/alhhbet2/gbc_scully_dishes-13.whqc_768x512q80.jpg Sambal Udang (Prawn Sambal) In this simple sambal udang recipe from Ramael Scully, prawns and peas are simmered with a homemade sambal belacan, shallots and fresh turmeric until the prawns are tender and everything is coated in an intense, spicy sauce. 2025-02-14T23:02:35Z https://www.greatbritishchefs.com/recipes/purple-beetroot-brown-coconut-soil-recipe https://media-cdn2.greatbritishchefs.com/media/clrogvp5/gbc_scully_dishes-2.whqc_768x512q80.jpg Purple Beetroot and Brown Coconut Soil with Peanut and Chilli Miso This complex, vegan recipe of glazed purple beetroot from Ramael Scully is served with a homemade peanut and chilli miso and a sweet and spicy dehydrated brown coconut soil. The miso is very simple, but takes 3 months to ferment, so be sure to start this dish well in advance. 2025-02-14T23:02:35Z https://www.greatbritishchefs.com/recipes/nasi-jagung-bbq-maitake-mushrooms-candied-jalapenos-recipe https://media-cdn2.greatbritishchefs.com/media/rwebjteq/gbc_scully_dishes-8.whqc_768x512q80.jpg Nasi Jagung with BBQ Maitake Mushrooms and Candied Jalapeños This recipe for nasi jagung, or corn rice, with BBQ maitake mushrooms and candied jalapeños by Ramael Scully is a vegan feast. Scully uses the Indonesian dish nasi jagung, or corn rice, as the focal point of this intricate recipe. 2025-02-14T23:02:36Z https://www.greatbritishchefs.com/recipes/grilled-brussels-sprouts-pecan-praline-sprout-top-seaweed-recipe https://media-cdn2.greatbritishchefs.com/media/ihrjpkcs/gbc_scully_dishes-12.whqc_768x512q80.jpg Grilled Brussels Sprouts with Pecan Praline and Sprout Top Seaweed These grilled Brussels sprouts with pecan praline and sprout top seaweed from Ramael Scully make a brilliant vegan festive side dish. The sprout tops are finely shredded and then deep-fried until they resemble a Chinese takeaway’s classic crispy seaweed. 2025-02-14T23:02:36Z https://www.greatbritishchefs.com/recipes/mangal-flame-badgers-beetroot-pumpkin-seed-granola-recipe https://media-cdn2.greatbritishchefs.com/media/bmvhqaqf/gbc_scully_dishes-5.whqc_768x512q80.jpg Mangal Flame Badgers Beetroot, Pumpkin Seed Granola and Cashew Nut Butter This recipe for vegan skewers from Ramael Scully are made with the bright orange badger flame beetroot as well as blanched, dehydrated carrots and coated in a shio koji and beetroot glaze. They are topped with a crunchy, savoury pumpkin seed granola which is also delicious over mash, soups and salads. 2025-02-14T23:02:36Z https://www.greatbritishchefs.com/recipes/quail-curry-pink-peppercorns-recipe https://media-cdn2.greatbritishchefs.com/media/gr3hr22k/gbclukefarrellnov202226.whqc_768x512q80.jpg Quail Curry with Pink Peppercorns This recipe for quail simmered in a rich coconut gravy garnished with pink peppercorns, makrut lime leaves and coconut flakes uses a pressure cooker, so the quail becomes wonderfully tender in just 20 minutes. 2025-02-14T23:02:33Z https://www.greatbritishchefs.com/recipes/suquet-peix-recipe https://media-cdn2.greatbritishchefs.com/media/3ozcylhs/gbc_spain_jan23-18.whqc_768x512q80.jpg Suquet de Peix This suquet de peix recipe is a version of a classic Catalonian seafood stew. It's made with a tomato-based sauce, slow-simmered squid, clams and prawns. 2025-02-14T23:02:38Z https://www.greatbritishchefs.com/recipes/rabbit-snails-grated-black-truffle-recipe https://media-cdn2.greatbritishchefs.com/media/o10mzhl3/gbc_spain_jan23-4.whqc_768x512q80.jpg Rabbit with Snails and Grated Black Truffle This recipe for rabbit and snails with black truffle is a classic combination in Catalan cookery. This rustic stew is perfect served with plenty of crusty bread to soak up the rich sauce. 2025-02-14T23:02:38Z https://www.greatbritishchefs.com/recipes/slow-roasted-lamb-shoulder-allioli-recipe https://media-cdn2.greatbritishchefs.com/media/r05blkep/gbc_spain_jan23-30.whqc_768x512q80.jpg Slow-roasted Lamb Shoulder with Allioli This recipe for slow-roasted lamb shoulder is served with a bold allioli and gold-tinged saffron potatoes. It's a show-stopping centrepiece dish that can be served family-style at the dinner table. 2025-02-14T23:02:38Z https://www.greatbritishchefs.com/recipes/leeks-romesco-recipe https://media-cdn2.greatbritishchefs.com/media/0kcbg5td/gbc_spain_jan23-24.whqc_768x512q80.jpg Leeks with Romesco This recipe for leeks cooked over a live fire with romesco is inspired by the Catalonian tradition of eating calçots with rich romesco sauce. It's the perfect vegetarian side dish for any barbecue. 2025-02-14T23:02:39Z https://www.greatbritishchefs.com/recipes/migas-aragonesas-recipe https://media-cdn2.greatbritishchefs.com/media/yhgfjeqk/gbc_spain_jan23-12.whqc_768x512q80.jpg Migas Aragonesas Migas aragonesas is a traditional Aragonese dish of dried bread fried with bacon, topped with a fried egg and garnished with grated, preserved black truffle. It was originally a breakfast dish, but is also perfect for lunch or dinner. 2025-02-14T23:02:39Z https://www.greatbritishchefs.com/recipes/chocolate-eclairs-recipe https://media-cdn2.greatbritishchefs.com/media/qvmfmqny/choc-eclairs-2.whqc_768x512q80.jpg Chocolate Éclairs It’s hard to beat a classic chocolate éclair! Filled with a creamy crème pâtissière and finished with a shiny chocolate glaze, they’re as stunning to look at as they are to eat. Why not have a go at making this delicate treat at home for a special occasion? 2025-02-14T23:02:39Z https://www.greatbritishchefs.com/recipes/black-forest-gateau-eclairs-recipe https://media-cdn2.greatbritishchefs.com/media/fkilhwqi/black-forest-eclairs.whqc_768x512q80.jpg Black Forest Gâteau Éclairs These éclairs are inspired by the classic 1970s dessert, black forest gâteau, and are filled with a kirsch-infused cream and topped with dark chocolate and sliced fresh cherries. Why not have a go at making this delicate treat at home for a special occasion? 2025-02-14T23:02:39Z https://www.greatbritishchefs.com/recipes/mango-white-chocolate-makrut-lime-leaf-cream-eclairs-recipe https://media-cdn2.greatbritishchefs.com/media/dyrawntq/mango-lime-eclairs.whqc_768x512q80.jpg Mango, White Chocolate and Makrut Lime Leaf Cream Éclairs These fresh and fruity éclairs are flavoured with an aromatic lime leaf cream, glazed with white chocolate and topped with chunks of fresh mango. Use Alphonso mangoes if they are in season! 2025-02-14T23:02:40Z https://www.greatbritishchefs.com/recipes/ferrero-rocher-eclairs-recipe https://media-cdn2.greatbritishchefs.com/media/ihcp310o/ferrero-rocher-eclairs.whqc_768x512q80.jpg Ferrero Rocher Éclairs Ambassador, with these Ferrero Rocher éclairs you are really spoiling us! Based on the classic chocolate treats, these éclairs are filled with a rich Nutella mousse and topped with milk chocolate and chopped hazelnuts. 2025-02-14T23:02:40Z https://www.greatbritishchefs.com/recipes/hot-butter-squid-recipe https://media-cdn2.greatbritishchefs.com/media/gluluaf5/hoppersbook-day1-8005.whqc_768x512q80fpt471fpl588.jpg Hot Butter Squid This hot butter squid recipe could well be one of the most addictive things you’ve ever eaten. It’s essentially fried squid taken to the next level, and it’s not hard to see why this is one of Sri Lanka’s favourite snacks. 2025-02-14T23:02:32Z https://www.greatbritishchefs.com/recipes/string-hoppers-recipe https://media-cdn2.greatbritishchefs.com/media/05wp5cph/_dsc0360.whqc_768x512q80.jpg String Hoppers String hoppers are regularly eaten alongside curries and sambols and are best described as pillowy soft discs or flattened balls of steaming hot rice flour ‘noodles’. They can be savoury or sweet, and are often eaten alongside curries in place of rice. 2025-02-14T23:02:32Z https://www.greatbritishchefs.com/recipes/red-chicken-curry-recipe https://media-cdn2.greatbritishchefs.com/media/snlbz4vd/hoppersbook-day1-7936.whqc_768x512q80fpt579fpl341.jpg Red Chicken Curry This simple yet gorgeous curry is my go-to dish when introducing people to Sri Lankan food at the restaurant, in demos or cookery classes. It’s easy and approachable, yet tastes so different from any north Indian or southeast Asian curry that you might first associate it with when reading through the ingredients. 2025-02-14T23:02:32Z https://www.greatbritishchefs.com/recipes/southern-shrimp-paste-chilli-paste-recipe https://media-cdn2.greatbritishchefs.com/media/x1vpwbip/gbclukefarrellnov202240.whqc_768x512q80.jpg Southern Shrimp Paste Chilli Paste This recipe for a Thai shrimp paste chilli paste is spicy, salty and the perfect accompaniment to rice. It pairs well with raw or blanched vegetables and plenty of hot rice. 2025-02-14T23:02:33Z https://www.greatbritishchefs.com/recipes/pumpkin-egg-chives-recipe https://media-cdn2.greatbritishchefs.com/media/yealpvty/gbclukefarrellnov202204.whqc_768x512q80.jpg Pumpkin with Egg and Chives This simple vegetarian Thai dish comes together in a flash, and is the perfect accompaniment to hot jasmine rice. Luke Farrell notes that this forgiving stir fry can be made with pumpkin, butternut squash or any type of gourd. 2025-02-14T23:02:33Z https://www.greatbritishchefs.com/recipes/chinese-sausage-salad-recipe https://media-cdn2.greatbritishchefs.com/media/ag5bd3lv/gbclukefarrellnov202202.whqc_768x512q80.jpg Chinese Sausage Salad This rich, Chinese sausage salad is a delicious, tangy accompaniment to any Thai meal. It's made by steaming and frying rich Chinese sausages, and then mixing them with a tangy fish sauce and lime juice dressing, pickled mustard and cherry tomatoes. 2025-02-14T23:02:33Z https://www.greatbritishchefs.com/recipes/southern-thai-crab-curry-recipe https://media-cdn2.greatbritishchefs.com/media/xafnmn54/gbclukefarrellnov202210.whqc_768x512q80.jpg Southern Thai Crab Curry This quick crab curry from Luke Farrell uses clove basil leaves, a type of Thai basil. Luke Farrell notes that this is "the perfect dish to enjoy with friends and lots of cold beer." 2025-02-14T23:02:34Z https://www.greatbritishchefs.com/recipes/prawns-shrimp-paste-sator-beans-recipe https://media-cdn2.greatbritishchefs.com/media/rtwluphz/gbclukefarrellnov202217.whqc_768x512q80.jpg Prawns with Shrimp Paste and Sator Beans This quick prawn, shrimp paste and sator bean stir-fry is made with a type of Thai bean which Luke Farrell calls "the pride of Southern Thailand." This spicy, flavourful dish comes together incredibly quickly and is a great way to make the most of fresh prawns. 2025-02-14T23:02:34Z https://www.greatbritishchefs.com/recipes/couque-de-rins-recipe https://media-cdn2.greatbritishchefs.com/media/uhxiyesm/couque-de-rins-honey-cake-with-sugar-p244.whqc_768x512q80fpt593fpl506.jpg Couque de Rins The couque de Rins is a honey cake variation of the couque de Dinant, with the addition of sugar to make the couque soft instead of rock-hard. The result is a sweet chewy cake full of honey flavour. 2025-02-14T23:02:38Z https://www.greatbritishchefs.com/recipes/doornikse-appeltaart-recipe https://media-cdn2.greatbritishchefs.com/media/iygndteg/doornikse-appeltaart-apple-tart-p167.whqc_768x512q80fpt630fpl620.jpg Doornikse Appeltaart This beautiful Belgian apple tart from Regula Ysewijn is based on a 16th-century recipe. It has a rich, custardy filling and a simple shortcrust pastry. 2025-02-14T23:02:37Z https://www.greatbritishchefs.com/recipes/piot-bread-recipe https://media-cdn2.greatbritishchefs.com/media/hmyppyp1/piot-bread-soldier-buns-p84.whqc_768x512q80.jpg Piot Bread (Soldier Buns) Piot means a small person, but can also mean a soldier. Whichever you prefer, it is also a small long bun packed with raisins, sold in the market in Antwerp, and it is one of the treats I longed for each Friday when it was market day. These piot buns are placed close together on the baking tray, to cosy up against the other buns so they can be torn apart. 2025-02-14T23:02:37Z https://www.greatbritishchefs.com/recipes/char-kway-teow-recipe https://media-cdn2.greatbritishchefs.com/media/2flbiz3h/char-kway-teow-hr.whqc_768x512q80fpt344fpl658.jpg Char Kway Teow Smoky, slippery, fatty and rich, these hawker-style noodles are laced with soft clouds of egg. This recipe is for one serve only, because you won’t get the same charred flavour from an overcrowded pan. 2025-02-14T23:02:37Z https://www.greatbritishchefs.com/recipes/hong-kong-style-sago-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/pbbfofxc/hong-kong-style-sago-pudding.whqc_768x512q80fpt627fpl565.jpg Hong Kong-style Sago Pudding The bright, fruity and rich flavours of this sago pudding are reminiscent of mango pudding. The pops of citrus from the pomelo, and the chunks of sweet mango, make this one of my favourite desserts of all time, particularly during mango season. 2025-02-14T23:02:37Z https://www.greatbritishchefs.com/recipes/pumpkin-cakes-recipe https://media-cdn2.greatbritishchefs.com/media/doxlbf0h/pumpkin-cakes.whqc_768x512q80fpt436fpl499.jpg Pumpkin Cakes Pumpkin cakes are that perfect mix of crunchy outer shell and sweet, slightly doughy centre. The glutinous rice flour adds a yielding bite and elasticity, and the sesame seed coating makes things even more moreish, or as we say in Chinese, 香. 2025-02-14T23:02:36Z https://www.greatbritishchefs.com/recipes/winter-panzanella-tuna-seaweed-recipe https://media-cdn2.greatbritishchefs.com/media/hmxpvzyj/tuna-panzanella-seaweed-2.whqc_768x512q80.jpg Winter Panzanella with Tuna and Seaweed This is a riff on the classic Tuscan and Umbrian bread salad, using tinned tuna alongside seasonal bitter greens, roasted shallots and a seaweed-infused dressing. 2025-02-14T23:02:35Z https://www.greatbritishchefs.com/recipes/burro-e-alici-recipe https://media-cdn2.greatbritishchefs.com/media/hdlprlg4/burro-e-alici.whqc_768x512q80.jpg Burro e Alici This simple recipe for spaghetti with butter and anchovy sauce combines very few ingredients to great effect, harnessing the power of the starchy pasta water to create a fishy sauce that’s a dream for anchovy lovers. 2025-02-14T23:02:34Z https://www.greatbritishchefs.com/recipes/punatrelle-alla-romana-recipe https://media-cdn2.greatbritishchefs.com/media/vrccy5kk/puntarelle.whqc_768x512q80.jpg Puntarelle alla Romana Puntarelle is a member of the chicory family, and its bitter leaves and crisp centre are highly prized in Italy. It’s in season from November to February, so if you see one, snap it up! Here it’s served in the classic Roman style, dressed with a robust anchovy sauce. 2025-02-14T23:02:34Z https://www.greatbritishchefs.com/recipes/sardine-rillettes-pickled-cucumbers-recipe https://media-cdn2.greatbritishchefs.com/media/eqljn3xs/sardine-rillettes.whqc_768x512q80.jpg Tinned Sardine Rillettes with Vodka-pickled Cucumbers These simple rillettes are perfect for a quick lunch, and can be adapted according to what you have in the fridge. You can swap the capers for finely chopped cornichons or gherkins, or the black olives for green ones. 2025-02-14T23:02:34Z https://www.greatbritishchefs.com/recipes/chocolate-hazelnut-tart-andrew-gravett-recipe https://media-cdn2.greatbritishchefs.com/media/amfm3spf/gbcandrewgravettnov202226.whqc_768x512q80.jpg Chocolate and Hazelnut Tart Perfect This little chocolate and hazelnut tart is the perfect dessert for two. The tart's base is a hazelnut sablé, which is covered with a rich, 66% dark chocolate crémeux and garnished with more toasted hazelnuts. 2026-05-08T14:03:54Z https://www.greatbritishchefs.com/recipes/vegan-chestnut-orange-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/wtinabz4/gbcandrewgravettnov202248.whqc_768x512q80.jpg Vegan Chestnut and Orange Cheesecake This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly cream. 2025-02-14T23:02:31Z https://www.greatbritishchefs.com/recipes/smoked-eel-carbonara-recipe https://media-cdn2.greatbritishchefs.com/media/51sfzfgq/gbcbeaumontnov202244.whqc_768x512q80.jpg Smoked Eel Carbonara This carbonara-inspired dish by Chef Ben Boeynaems uses chunks of diced, smoked eel in place of guanciale. The whole dish is a celebration of different forms of egg yolk - confit, smoked, cured and dried. 2025-02-14T23:02:31Z https://www.greatbritishchefs.com/recipes/chickpea-prawn-nduja-stew-recipe https://media-cdn2.greatbritishchefs.com/media/n4fhz1rh/gbc_chickpeas-9.whqc_768x512q80.jpg Chickpea, Prawn and ‘Nduja Stew This simple stew is quick to cook and full of flavour thanks to the spicy, rich ‘nduja. The chickpeas bring substance and a nutty flavour to the dish. 2025-08-31T14:09:32Z https://www.greatbritishchefs.com/recipes/baked-feta-chickpea-parcel-recipe https://media-cdn2.greatbritishchefs.com/media/qe0navzi/gbc_chickpeas-10.whqc_768x512q80.jpg Baked Feta and Chickpea Parcel This is such a simple and effective way to cook chickpeas in the oven. Wrapped in paper with a block of feta and plenty of olive oil, they sizzle and soak up the flavours of the herbs, lemon zest and chilli. 2025-02-14T23:02:30Z https://www.greatbritishchefs.com/recipes/chickpea-mash-crispy-basil-recipe https://media-cdn2.greatbritishchefs.com/media/rhkggmnv/gbc_chickpeas-4.whqc_768x512q80.jpg Chickpea Mash with Crispy Basil Chickpeas make a great alternative to mashed potatoes, thanks to their nutty flavour and creamy texture. This mash is chunkier than hummus, with some of the chickpeas keeping their form while others are creamy. 2025-02-14T23:02:31Z https://www.greatbritishchefs.com/recipes/koshari-recipe https://media-cdn2.greatbritishchefs.com/media/sdsfw0wt/gbc_chickpeas-15.whqc_768x512q80.jpg Koshari Koshari is a satisfying Egyptian dish combining rice, lentils, chickpeas and pasta - in this case short lengths of vermicelli. Everything is topped with a crispy onion rings, tomato sauce and kamouneyah, a cumin and vinegar sauce. 2025-02-14T23:02:31Z https://www.greatbritishchefs.com/recipes/pilukas-box https://media-cdn2.greatbritishchefs.com/media/qkgnopwh/2211186186.whqc_768x512q80fpt545fpl600.jpg Piluka's Box This dish by Quique Dacosta was inspired by his mother's jewellery box. It's filled with a jasmine and sandalwood sorbet to represent her perfume, and filled with edible 'jewels', such as yuzu marshmallow pearls. The whole dish is served in a real music box, which plays a melody when opened. 2025-02-14T23:02:30Z https://www.greatbritishchefs.com/recipes/almond-blossom-recipe https://media-cdn2.greatbritishchefs.com/media/wymh3h4o/2211186125.whqc_768x512q80.jpg Almond Blossom This striking dish consists of a savoury garlic, sherry and almond ice cream stuffed with a simple prawn tartare and creamy almond milk sauce. 2025-02-14T23:02:29Z https://www.greatbritishchefs.com/recipes/mujadara-green-lentils-recipe https://media-cdn2.greatbritishchefs.com/media/0nifzkkv/gbc_mrorganic-016.whqc_768x512q80.jpg Mujadara with Green Lentils Mujadara is a Middle Eastern dish of rice and lentils mixed with lots of golden, deeply caramelised onions. It makes a satisfying side dish served with some vegetables and plenty of creamy plain yoghurt. 2025-02-14T23:02:26Z https://www.greatbritishchefs.com/recipes/smoky-butter-bean-stew-kale-garlic-parsley-toasts-recipe https://media-cdn2.greatbritishchefs.com/media/cb3b3hxl/gbc_mrorganic-025.whqc_768x512q80.jpg Smoky Butter Bean Stew with Kale and Garlic-parsley Toasts This warming stew uses butter beans, plenty of smoked paprika and kale to make a hearty winter meal that comes together in under an hour. 2025-08-31T14:06:40Z https://www.greatbritishchefs.com/recipes/maltagliati-borlotti-beans-rosemary-gremolata-recipe https://media-cdn2.greatbritishchefs.com/media/hdtlmczz/gbc_mrorganic-007.whqc_768x512q80.jpg Maltagliati with Borlotti Beans and Rosemary Gremolata Maltagliati with borlotti beans and rosemary gremolata recipe is a perfect weeknight meal. Some of the beans are blended to make a creamy sauce, while some are left whole, adding texture. 2025-08-31T14:07:40Z