https://www.greatbritishchefs.com/recipes/nduja-scotch-olives-recipe https://media-cdn2.greatbritishchefs.com/media/wl5lug5y/gbc_sesta_dishes-1.whqc_768x512q80.jpg ‘Nduja Scotch Olives This twist on the classic Scotch egg from Drew Snaith has a ‘nduja stuffed olive at the centre rather than the classic boiled egg. They’re served with a lemony homemade aioli, which will keep in the fridge for up to a week. 2025-02-14T23:05:23Z https://www.greatbritishchefs.com/recipes/cheese-cider-scones-recipe https://media-cdn2.greatbritishchefs.com/media/4uml0pyi/gbc_sesta_dishes-4.whqc_768x512q80.jpg Cheese and Cider Scones This comforting dish of rarebit-meets-scone is made by baking rich, Caerphilly-filled cheese scones with a rich, mustardy Red Leicester and cider cheese sauce. Truly the cheese scone to end all cheese scones. 2025-02-14T23:05:24Z https://www.greatbritishchefs.com/recipes/yorkshire-chicken-leg-stuffed-bacon-prune-recipe https://media-cdn2.greatbritishchefs.com/media/nmxkp0iv/gbc_sesta_dishes-13.whqc_768x512q80.jpg Yorkshire Chicken Leg stuffed with Bacon and Prune This is recipe, combines fairly advanced techniques – you need to debone a chicken leg – with simple, comforting ingredients, like prunes, bacon and sausage. It's an elegant crowd-pleaser, and a fun way to learn a new skill. 2025-02-14T23:05:24Z https://www.greatbritishchefs.com/recipes/findus-fish-pie-pancake-recipe https://media-cdn2.greatbritishchefs.com/media/yquftfsl/gbc_sesta_dishes-10.whqc_768x512q80.jpg ‘Findus’ Fish Pie Pancake This is one of those recipes where you can really feel the chef having fun. These DIY Findus crispy pancakes, unsurprisingly, easily surpass the original. Topped with homemade ranch dressing and filled with a rich crab and fish pie filling. 2026-05-26T09:28:28Z https://www.greatbritishchefs.com/recipes/brown-butter-cake-apple-compote-mascarpone-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/p2el41jv/gbc_sesta_dishes-22.whqc_768x512q80.jpg Brown Butter Cake with Apple Compote and Mascarpone Ice Cream Each element of this recipe is delicious, but together they're sensational. Rich, dense mascarpone ice cream, sweet and sharp apple compote and plush and fluffy brown butter cake. Make one component or make all three – you're in for a treat either way. 2025-02-14T23:05:25Z https://www.greatbritishchefs.com/recipes/beef-ragu-yorkie-recipe https://media-cdn2.greatbritishchefs.com/media/ysxflt53/gbc_sesta_dishes-8.whqc_768x512q80.jpg Beef Ragù Yorkie This towering homemade Yorkshire pudding is filled with a rich beef ragù, crispy beef fat breadcrumbs and sharp pickled shallot. The sweet and tangy homemade brown sauce is a delicious accompaniment to the rich beef, and any extra is delicious on bacon sandwiches. 2026-05-26T09:27:53Z https://www.greatbritishchefs.com/recipes/roasted-ezme-inspired-salad-recipe https://media-cdn2.greatbritishchefs.com/media/4fal3mty/gbc_freshlay_dec24-27.whqc_768x512q80.jpg Roasted ‘Ezme’ Inspired Salad A take on the traditional Turkish chopped salad, this roasted version comprises roasted onions, tomatoes and peppers, and is coated in a dressing made with lemon juice and pomegranate molasses. 2025-02-14T23:05:25Z https://www.greatbritishchefs.com/recipes/winter-pear-colada-recipe https://media-cdn2.greatbritishchefs.com/media/xtnbtfsf/gbc_discarded_edit-16.whqc_768x512q80.jpg Winter Pear Colada This seasonal take on a colada cocktail is made with a gently spiced pear syrup and Discarded rum. 2025-02-14T23:05:20Z https://www.greatbritishchefs.com/recipes/venison-haunch-spiced-celeriac-roasted-pear-recipe https://media-cdn2.greatbritishchefs.com/media/vhkk3ysx/gbc_discarded_edit-8.whqc_768x512q80.jpg Venison Haunch with Spiced Celeriac, and Roasted Pear This stunning dish from Chantelle Nicholson combines the best of winter flavours with venison haunch, a celeriac purée full of warming spices and tender roasted pears. 2025-02-14T23:05:20Z https://www.greatbritishchefs.com/recipes/apple-rosemary-fizz-recipe https://media-cdn2.greatbritishchefs.com/media/01ohcbff/gbc_discarded_edit-22.whqc_768x512q80.jpg Apple and Rosemary Fizz This seasonal fizz is made with a luscious syrup infused with apples and rosemary, and a measure of Discarded grape skin vodka, which brings a unique, fruit-forward flavour to the drink. 2025-02-14T23:05:21Z https://www.greatbritishchefs.com/recipes/baked-apple-miso-shortcake-recipe https://media-cdn2.greatbritishchefs.com/media/nwtnqtya/gbc_discarded_edit-34.whqc_768x512q80.jpg Baked Apple and Miso Shortcake  This irresistible layered shortcake dessert is packed with apples cooked with a moreish miso-infused caramel and a little bit of wholemeal flour for nuttiness. 2025-02-14T23:05:21Z https://www.greatbritishchefs.com/recipes/olive-sour-recipe https://media-cdn2.greatbritishchefs.com/media/dfeht5jb/gbc_three_fragata_edit-11.whqc_768x512q80.jpg Olive Sour This olive-infused twist on a classic gin sour is made with a tough of Fragata pitted green olive brine, peppery olive oil and is finished with a half olive garnish. A refreshing, tart and delicately savoury drink. 2025-02-14T23:05:19Z https://www.greatbritishchefs.com/recipes/pimiento-paloma-recipe https://media-cdn2.greatbritishchefs.com/media/dncolpch/gbc_three_fragata_edit-6.whqc_768x512q80.jpg Pimiento Paloma This unabashedly pink Pimiento Paloma from Max Venning is made with vivid pink grapefruit soda, tart lime juice and tequila. It also contains a touch of pimento-filled olive brine, for a subtle savoury note. 2025-02-14T23:05:19Z https://www.greatbritishchefs.com/recipes/khachapuri-recipe https://media-cdn2.greatbritishchefs.com/media/b5kbjbmx/gbc_freshlay_crimbo_nov24-16.whqc_768x512q80.jpg Khachapuri This Georgian showstopper has become more well known outside the country in recent years thanks to social media. The bread is cooked into a traditional tapered shape and the centre filled with a mixture of gooey cheese. 2025-02-14T23:05:15Z https://www.greatbritishchefs.com/recipes/festive-egg-smoerrebroed-recipe https://media-cdn2.greatbritishchefs.com/media/w1fkjm2e/gbc_freshlay_crimbo_nov24-25.whqc_768x512q80.jpg Festive Egg Smørrebrød Based on the classic Danish open sandwiches these canapés are visually stunning. Topped with sliced hard boiled Freshlay Farms Golden Yolker® and a mixture of seafood. 2025-02-14T23:05:15Z https://www.greatbritishchefs.com/recipes/festive-devilled-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/cqbhy1c4/gbc_freshlay_crimbo_nov24-6.whqc_768x512q80.jpg Festive Devilled Eggs These devilled egg canapés are made with a creamy mixture of mashed yolks, paprika, mayonnaise and mustard, then piped into the whites and topped with pink peppercorns and a parsley leaf to resemble holly, and crispy fried shallots. 2025-02-14T23:05:15Z https://www.greatbritishchefs.com/recipes/thyme-roasted-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/wpmj3ttz/gbc_christmas_nov24_pt2-18.whqc_768x512q80.jpg Thyme-Roasted Potatoes These herby roast potatoes are parboiled and then roasted in a searing hot oven with fragrant thyme until fluffy and crisp. 2025-12-30T17:11:42Z https://www.greatbritishchefs.com/recipes/prawn-cocktail-baby-gem-cups-recipe https://media-cdn2.greatbritishchefs.com/media/cwylkjqc/gbc_christmas_pt1_nov24-24.whqc_768x512q80.jpg Prawn Cocktail Baby Gem Cups In this extra-crunchy version of prawn cocktail, juicy prawns served in baby gem lettuce cups with a rich prawn-infused Marie Rose sauce. They’re topped with crunchy sesame panko, paprika and parsley. 2025-02-14T23:05:16Z https://www.greatbritishchefs.com/recipes/confit-duck-leg-platter-cranberry-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/hhgl2gpx/gbc_christmas_pt1_nov24-4.whqc_768x512q80.jpg Confit Duck Leg Platter With Cranberry Sauce These slow-cooked confit duck legs are served on fresh salad greens and paired with a tangy homemade cranberry sauce. 2025-02-14T23:05:17Z https://www.greatbritishchefs.com/recipes/brussels-sprouts-guanciale-gratin-recipe https://media-cdn2.greatbritishchefs.com/media/guwfpto5/gbc_christmas_pt1_nov24-10.whqc_768x512q80.jpg Brussels Sprouts and Guanciale Gratin This creamy Brussels sprouts gratin has crispy guanciale, funky Parmesan and crunchy breadcrumbs. Everything you need for the perfect Christmas Day side! 2025-02-14T23:05:17Z https://www.greatbritishchefs.com/recipes/medjool-date-red-wine-gravy-recipe https://media-cdn2.greatbritishchefs.com/media/inepae4f/gbc_christmas_pt1_nov24-29.whqc_768x512q80.jpg Medjool Date Red Wine Gravy This luxurious gravy with Medjool dates and red wine, perfect for pairing with festive meats. 2025-02-14T23:05:17Z https://www.greatbritishchefs.com/recipes/gingerbread-spiced-tiramisu-recipe https://media-cdn2.greatbritishchefs.com/media/g0ak5u0t/gbc_christmas_pt1_nov24-34.whqc_768x512q80.jpg Gingerbread Spiced Tiramisu This festive twist on tiramisu is layered with gingerbread-spiced mascarpone and topped with crumbled gingerbread cookies. 2025-02-14T23:05:17Z https://www.greatbritishchefs.com/recipes/roasted-butternut-squash-soup-recipe https://media-cdn2.greatbritishchefs.com/media/ptypyuxz/gbc_vegan_christmas-19.whqc_768x512q80.jpg Roasted Butternut Squash Soup As orange as a marigold, with just a hint of warming nutmeg, this makes a great vegan starter on Christmas Day, or any other winter party. 2025-02-14T23:05:18Z https://www.greatbritishchefs.com/recipes/curried-roast-parsnips-toasted-cashews-recipe https://media-cdn2.greatbritishchefs.com/media/npqbpn2r/gbc_vegan_christmas-4.whqc_768x512q80.jpg Curried Roast Parsnips With Toasted Cashews Enjoy this lightly spiced, moreish side again and again through the winter months, as well as on Christmas Day. 2025-02-14T23:05:18Z https://www.greatbritishchefs.com/recipes/chestnut-stuffed-wild-rice-cabbage-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/yhec1kh0/gbc_vegan_christmas-27.whqc_768x512q80.jpg Chestnut-Stuffed Wild Rice Cabbage Rolls This festive, vegan version of Eastern European cabbage rolls are filled with earthy chestnuts and chewy wild rice. 2025-02-14T23:05:18Z https://www.greatbritishchefs.com/recipes/madeira-gravy-recipe https://media-cdn2.greatbritishchefs.com/media/rmlhrjxz/gbc_vegan_christmas-40.whqc_768x512q80.jpg Madeira Gravy Faster than caramelised onion gravy, this easy vegan gravy used Madeira wine as a shortcut to get fragrance, sweetness and acidity all in one. 2025-02-14T23:05:19Z https://www.greatbritishchefs.com/recipes/whole-baked-red-onions-whipped-goats-cheese-pumpkin-buttery-spice-roasted-seeds-recipe https://media-cdn2.greatbritishchefs.com/media/30bdrada/gbc_christmas_nov24_pt2-2.whqc_768x512q80.jpg Whole Baked Red Onions with Whipped Goat’s Cheese, Pumpkin and Buttery Spice Roasted Seeds These slow-roasted red onions are beautifully tender and sweet, complemented by a creamy, pumpkin-infused whipped goat's cheese. 2025-02-14T23:05:19Z https://www.greatbritishchefs.com/recipes/five-cheese-cauliflower-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/ttyn2yqm/gbc_christmas_nov24_pt2-30.whqc_768x512q80.jpg Five Cheese Cauliflower Cheese A luxurious take on cauliflower cheese, this dish is made with a blend of five cheeses for a creamy, indulgent side dish. 2025-02-14T23:05:20Z https://www.greatbritishchefs.com/recipes/spiced-cranberry-orange-cheesecake-recipe https://media-cdn2.greatbritishchefs.com/media/mlqkjc1t/gbc_christmas_nov24_pt2-24.whqc_768x512q80.jpg Spiced Cranberry and Orange Cheesecake This festive cheesecake is bursting with zesty orange and tart cranberry flavours. 2025-03-13T11:45:40Z https://www.greatbritishchefs.com/recipes/lobster-turmeric-black-pepper-butter-recipe https://media-cdn2.greatbritishchefs.com/media/vjnlbfoa/gbc_christmas_nov24_pt2-27.whqc_768x512q80.jpg Lobster with Turmeric and Black Pepper Butter This lobster dish is a decadent festive centrepiece. Lobster halves are basted with a rich turmeric and black pepper butter, which gives the seafood a luxurious, golden glaze. 2025-02-14T23:05:21Z https://www.greatbritishchefs.com/recipes/spiced-root-veg-tarte-tatin-recipe https://media-cdn2.greatbritishchefs.com/media/2otno3k5/gbc_vegan_christmas-32.whqc_768x512q80.jpg Spiced Root Veg Tarte Tatin This savoury vegan tarte tatin is a colourful centrepiece for any winter meal, or even Christmas Day. 2025-02-14T23:05:21Z https://www.greatbritishchefs.com/recipes/vegan-chocolate-yule-log-recipe https://media-cdn2.greatbritishchefs.com/media/0pyf2qda/gbc_vegan_christmas-28.whqc_768x512q80.jpg Vegan Chocolate Yule Log This stunning vegan Yule log is perfect for feeding a crowd. It has a subtly coconut-scented ganache, fluffy chocolate sponge and is sure to be a winner. 2025-02-14T23:05:22Z https://www.greatbritishchefs.com/recipes/caramelised-onion-babka-recipe https://media-cdn2.greatbritishchefs.com/media/vwbhztug/gbc_vegan_christmas-11.whqc_768x512q80.jpg Caramelised Onion Babka Our version of babka is savoury, vegan and filled with sweet caramelised onions. 2025-11-05T13:43:04Z https://www.greatbritishchefs.com/recipes/upside-down-sticky-pear-walnut-cake-recipe https://media-cdn2.greatbritishchefs.com/media/4p1bhsuw/153_230202_sift_d6_upsidedownpearcake_043.whqc_768x512q80fpt388fpl518.jpg Upside-Down Sticky Pear and Walnut Cake This spectacular upside-down sticky pear and walnut cake from Nicola Lamb is the perfect autumnal dessert. Fragrant with walnuts and a touch of buckwheat, the pears have all the soft give of tinned pears but the fragrance of fresh ones. An unabashedly sticky delight. 2025-08-31T14:42:10Z https://www.greatbritishchefs.com/recipes/roasted-strawberry-victoria-sponge-recipe https://media-cdn2.greatbritishchefs.com/media/tdkdqxat/roasted-strawberry-victoria-sponge.whqc_768x512q80fpt364fpl392.jpg Roasted Strawberry Victoria Sponge Nicola Lamb is known for her obsessive and careful recipe development, not resting until she's found just the perfect sponge, tart or custard. Her Victoria sponge cake is no exception. The product of testing over 30 different recipes, this is one classic you'll come back to again and again. 2025-02-14T23:05:11Z https://www.greatbritishchefs.com/recipes/spiced-pumpkin-buns-recipe https://media-cdn2.greatbritishchefs.com/media/hbaapsh0/pumpkinbuns_24.whqc_768x512q80.jpg Spiced Pumpkin Buns These pillowy soft buns have an autumnal twist: mashed roast pumpkin. Potato and potato flakes have long been a popular addition to bread, making it softer and plusher. Mashed pumpkin does a similar thing, and also gives the bread a gorgeous sunshine yellow crumb. 2025-02-14T23:05:11Z https://www.greatbritishchefs.com/recipes/ginger-ale-seedlip-grove-mocktail-recipe https://media-cdn2.greatbritishchefs.com/media/5zvbvbir/gbc_seasn_wong-12.whqc_768x512q80.jpg Ginger Ale and Seedlip Grove Mocktail This balanced, spicy mocktail is made with Seedlip Grove, ginger syrup and a few dashes of seasn LIGHT bitters. It's sure to be popular with any fans of a White Lady, and is just the right mixture of sweet and sharp. 2025-02-14T23:05:15Z https://www.greatbritishchefs.com/recipes/sour-apple-lovage-highball-recipe https://media-cdn2.greatbritishchefs.com/media/ctrceoc1/gbc_seasn_plates-5.whqc_768x512q80.jpg Sour Apple and Lovage Highball This is a deliciously light, tangy and herbaceous cocktail made with Seasn light, and a homemade sour apple syrup. 2025-02-14T23:05:16Z https://www.greatbritishchefs.com/recipes/black-pepper-beef-puffs-recipe https://media-cdn2.greatbritishchefs.com/media/10bbjdne/gbc_seasn_wong-6.whqc_768x512q80.jpg Black Pepper Beef Puffs These light and crispy dumplings from Andrew Wong are filled with a deeply savoury mixture of curry leaves beef rib-eye, and the each piece is garnished with purple sweet potato powder. 2025-02-14T23:05:16Z https://www.greatbritishchefs.com/recipes/hot-smoked-artichoke-sour-apple-recipe https://media-cdn2.greatbritishchefs.com/media/afbfmumi/gbc_seasn_plates-9.whqc_768x512q80.jpg Hot Smoked Artichoke with Sour Apple, Celeriac and Salted Gooseberry This intricate smoked artichoke dish from Kirk Haworth is served with a simple sour apple purée, creamy celeriac remoulade and two different types of wakame. It's dressed in a sticky and sweet dressing of Seasn DARK bitters, maple syrup and apple balsamic vinegar. 2025-02-14T23:05:16Z https://www.greatbritishchefs.com/recipes/ginger-beer-barbecue-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/blcicxpj/gbc_uspork_nov24-7.whqc_768x512q80.jpg Ginger Beer Barbecue Ribs We’re bucking the usual dry rub trend here in favour of an aromatic, sweet ginger beer and star anise marinade, reminiscent of a festive ham. The ginger beer and fresh ginger root give these wonderful pork spare ribs a festive flavour in every bite. 2025-02-14T23:05:23Z https://www.greatbritishchefs.com/recipes/barbecue-stuffed-pork-loin-cherry-jus-recipe https://media-cdn2.greatbritishchefs.com/media/z2inhpaz/gbc_uspork_nov24-2.whqc_768x512q80.jpg Barbecue Stuffed Pork Loin with Cherry Jus Deep, rich dried fruit with seasonal spices pair so perfectly with juicy roast pork. This makes a great alternative to turkey or a New Year’s Day roast. 2025-02-14T23:05:23Z https://www.greatbritishchefs.com/recipes/bacon-wrapped-festive-stuffed-pork-loin-recipe https://media-cdn2.greatbritishchefs.com/media/mohh3vu3/gbc_uspork_nov24-10.whqc_768x512q80.jpg Bacon-Wrapped Festive Stuffed Pork Loin The stuffing for this pork tenderloin hints at some of the wonderful flavours in an old-fashioned Christmas cake. 2025-02-14T23:05:23Z https://www.greatbritishchefs.com/recipes/ultimate-bbq-boxing-day-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/uiolnryl/gbc_uspork_nov24-16.whqc_768x512q80.jpg The Ultimate BBQ Boxing Day Sandwich This gargantuan Boxing Day sandwich is made with leftover USDA Pork barbecue. Sam and Shauna used de-boned ribs, which they then wrap in bacon, and their Bacon-Wrapped Festive Stuffed Pork Loin. 2025-02-14T23:05:22Z https://www.greatbritishchefs.com/recipes/cacio-e-pepe-negroni-recipe https://media-cdn2.greatbritishchefs.com/media/lqadbtps/gbc_oct24_cocktail-1.whqc_768x512q80.jpg Cacio e Pepe Negroni This funky pecorino-infused negroni is spicy, peppery and moreish. It's the perfect pre-pasta aperitif for any cheese-lover! 2025-02-14T23:05:18Z https://www.greatbritishchefs.com/recipes/vinegar-chicken-wholegrain-mustard-mash-recipe https://media-cdn2.greatbritishchefs.com/media/aqtnpy0n/gbc_aspall-5.whqc_768x512q80.jpg Vinegar Chicken with Wholegrain Mustard Mash Poulet au vinaigre is a rustic French dish made with crisp-skinned chicken pieces simmered in a rich sauce made with reduced vinegar – in this case Aspall apple cyder vinegar – stock, white wine and cream. We like to serve it on top of a pile of creamy mashed potatoes made with wholegrain mustard.  2025-02-14T23:05:11Z https://www.greatbritishchefs.com/recipes/winter-caponata-recipe https://media-cdn2.greatbritishchefs.com/media/cnwodm2z/gbc_aspall-15.whqc_768x512q80.jpg Winter Caponata This is a lovely way to use squash as the agro dolce (sweet-sour) sauce complements the sweetness of the pumpkin perfectly. We recommend using a Delica pumpkin for this dish as their low moisture content makes them particularly sweet. 2025-02-14T23:05:12Z https://www.greatbritishchefs.com/recipes/sichuan-peppercorns-shiitake-mushroom-tartiflette-recipe https://media-cdn2.greatbritishchefs.com/media/jkjju3h2/gbc_cheesemonth_pt2-1.whqc_768x512q80.jpg Sichuan Peppercorns and Shiitake Mushroom Tartiflette This cheesy tartiflette has Sichuan peppercorns for tingly heat, and meaty shiitake mushrooms for earthy savouriness. Reblochon is the traditional cheese used in tartiflette, and it gives this dish a wonderfully gooey, stretchy texture. 2025-02-14T23:05:12Z https://www.greatbritishchefs.com/recipes/ratatouille-tartiflette-recipe https://media-cdn2.greatbritishchefs.com/media/2aypqhqf/gbc_cheesemonth_pt2-8.whqc_768x512q80.jpg Ratatouille Tartiflette This is a colourful, veg-packed version of tartiflette that replaces some of the potatoes with layers of courgette, aubergine and tomatoes, along with Brillat-Savarin cheese. While tartiflette is traditionally made with Reblochon, Brillat-Savarin is another soft French cheese that works really well with the potatoes. 2025-02-14T23:05:12Z https://www.greatbritishchefs.com/recipes/crispy-tartiflette-rosti-sage-recipe https://media-cdn2.greatbritishchefs.com/media/lolecsbd/gbc_cheesemonth_pt2-14.whqc_768x512q80.jpg Crispy Tartiflette Rosti with Sage This is a Swiss-inspired version of tartiflette where crispy potato rösti is topped with traditional tartiflette ingredients: gooey Reblochon cheese, crispy lardons, and caramelised onions. 2025-02-14T23:05:12Z https://www.greatbritishchefs.com/recipes/tartiflette-gratin-crispy-duck-confit-recipe https://media-cdn2.greatbritishchefs.com/media/33ldgo0i/gbc_cheesemonth_pt2-23.whqc_768x512q80.jpg Tartiflette Gratin with Crispy Duck Confit This extra-rich and decadent version of tartiflette layers tender pieces of shredded duck confit in between potatoes, caramelised onions, and French Alpine Reblochon cheese. The duck confit needs to be refrigerated for at least 12 hours, so make sure to start this well in advance. 2025-02-14T23:05:13Z https://www.greatbritishchefs.com/recipes/chaat-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/z4vlar0d/gbc_dippingoils_p2_oct24-24.whqc_768x512q80.jpg Chaat Dipping Oil This tangy chaat-inspired dipping oil gets a boost from tamarind, toasted whole spices and crunchy peanuts. It’s ideal with crispy papads or naan. 2025-02-14T23:05:14Z https://www.greatbritishchefs.com/recipes/festive-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/rukg0mob/gbc_dippingoils_p2_oct24-19.whqc_768x512q80.jpg Festive Dipping Oil A wintery, spiced oil perfect for the holiday season, with orange zest and warming spices. Perfect with warm, crusty bread for a festive treat with a subtle hint of sweetness and spice. 2025-02-14T23:05:14Z https://www.greatbritishchefs.com/recipes/pesto-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/5feamuju/gbc_dippingoils_p2_oct24-7.whqc_768x512q80.jpg Pesto Dipping Oil A deconstructed pesto oil with crunchy roasted pine nuts. This is delicious served with focaccia or ciabatta. 2025-02-14T23:05:13Z https://www.greatbritishchefs.com/recipes/greek-salad-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/ihrlb2c0/gbc_dippingoils_p2_oct24-1.whqc_768x512q80.jpg Greek Salad Dipping Oil A refreshing, herby oil inspired by the classic flavours of Greek salad. This is perfect with a loaf of crusty bread. Any leftovers should be stored in the fridge and used within three days. 2025-02-14T23:05:13Z https://www.greatbritishchefs.com/recipes/aubergine-parmigiana-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/rtalwtnh/gbc_dippingoils_p2_oct24-11.whqc_768x512q80.jpg Aubergine Parmigiana Dipping Oil Inspired by the classic Italian dish, this oil is full of rich, roasted flavours. This dip is best with crusty sourdough. Any leftovers should be stored in the fridge and used within three days. 2025-02-14T23:05:13Z https://www.greatbritishchefs.com/recipes/garlic-bread-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/bwtnfj4i/gbc_dippingoils_p2_oct24-16.whqc_768x512q80.jpg Garlic Bread Dipping Oil A garlic-lover’s dream, this dipping oil combines roasted garlic with a pinch of chilli flakes. We’d recommend serving it with warm, toasted breadsticks or ciabatta. 2025-02-14T23:05:14Z https://www.greatbritishchefs.com/recipes/bombay-toastie-recipe https://media-cdn2.greatbritishchefs.com/media/bznnbmlc/gbc_freshlay_oct24_edit-24.whqc_768x512q80.jpg Bombay Toastie This take on a classic toasted sandwich is bursting with fresh vegetables and vibrant flavours. 2025-08-31T14:37:35Z https://www.greatbritishchefs.com/recipes/egg-bhurji-crispy-brown-butter-paneer-pink-pickled-onions-recipe https://media-cdn2.greatbritishchefs.com/media/bdlfv5je/gbc_freshlay_oct24_edit-15.whqc_768x512q80.jpg Egg Bhurji with Crispy Brown Butter Paneer and Pink Pickled Onions These scrambled eggs, made with Freshlay Farms Golden Yolkers®, are flavoured with spices and fresh herbs and served with soft roti. They’re topped with crumbled paneer fried in browned butter, and pink pickled onions for pops of acidity. 2025-02-14T23:05:09Z https://www.greatbritishchefs.com/recipes/aligot-croque-monsieur-recipe https://media-cdn2.greatbritishchefs.com/media/5qofbpui/gbc_cheesemonth_pt1-9.whqc_768x512q80.jpg Aligot Croque Monsieur This is our luxurious take on the classic French sandwich, with layers of ham and aligot between slices of buttery, toasted bread. We topped it with béchamel sauce and Gruyère, then baked everything until golden. 2025-02-14T23:05:09Z https://www.greatbritishchefs.com/recipes/aligot-beef-bourguignon-pie-recipe https://media-cdn2.greatbritishchefs.com/media/auboym1h/gbc_cheesemonth_pt1-5.whqc_768x512q80.jpg Aligot and Beef Bourguignon Pie This hearty pie is filled with tender beef bourguignon, and topped with a layer of crispy aligot instead of the traditional mashed potatoes. 2025-02-14T23:05:09Z https://www.greatbritishchefs.com/recipes/aligot-spinach-roquefort-lasagne-recipe https://media-cdn2.greatbritishchefs.com/media/xm0f23u1/gbc_cheesemonth_pt1-2.whqc_768x512q80.jpg Aligot, Spinach and Roquefort Lasagne This lasagne layers aligot with spinach and lasagna sheets. The creamy aligot adds richness, complementing the fresh spinach and sharp Roquefort. 2025-02-14T23:05:10Z https://www.greatbritishchefs.com/recipes/aligot-croquettes-herb-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/g2xjz0zl/gbc_cheesemonth_pt1-13.whqc_768x512q80.jpg Aligot Croquettes with Herb Dipping Oil These crispy croquettes are made from aligot mixed with breadcrumbs and herbs, then fried until golden brown. We’ve served it with a tangy, herb dipping sauce 2025-02-14T23:05:09Z https://www.greatbritishchefs.com/recipes/butter-beans-roasted-cherry-tomatoes-recipe https://media-cdn2.greatbritishchefs.com/media/or3pkmbk/butter-beans-with-roasted-cherry-tomatoes.whqc_768x512q80fpt537fpl556.jpg Butter Beans with Roasted Cherry Tomatoes This simple dish from Ottolenghi Comfort is all about the beans, so source the biggest, butteriest ones you can find. While butter beans and tomatoes is a classic combination, this recipe has an unusual twist – crispy roasted tomato skins, dried in the oven until crunchy and savoury.  This dish is delicious on its own, or as part of a spread. 2025-02-14T23:05:03Z https://www.greatbritishchefs.com/recipes/helens-bolognese-recipe https://media-cdn2.greatbritishchefs.com/media/1dfmcrva/helen-s-bolognese_option1.whqc_768x512q80.jpg Helen’s Bolognese This ‘bolognese’ recipe from Ottolenghi Comfort is not exactly the bolognese you might be expecting. It’s closer in some ways to mapo tofu without the tofu, a spicy, intensely flavoured and slightly anise-flavoured ragù. 2025-02-14T23:05:03Z https://www.greatbritishchefs.com/recipes/green-tea-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/4oxj0nsx/green-tea-noodles-with-avocado-and-radish.whqc_768x512q80.jpg Green Tea Noodles This refreshing chilled noodle dish from Ottolenghi Comfort pairs green soba noodles with slippery wakame with a sharp, salty dressing and crunchy radishes. It’s a great light lunch, as much of a seaweed salad as it is a noodle salad, with lots of fresh herbs and spring onions. 2025-02-14T23:05:04Z https://www.greatbritishchefs.com/recipes/egg-hoppers-garlic-red-pepper-chutney-onion-relish-corn-relish-recipe https://media-cdn2.greatbritishchefs.com/media/fuhfaeog/gbc_freshlay_oct24_edit-9.whqc_768x512q80.jpg Egg Hoppers with Garlic and Red Pepper Chutney, Onion Relish and Corn Relish These egg hoppers are much easier to prepare than you might think. The batter is made with coconut milk and coconut water, and fermented to achieve hoppers’ characteristic tang. 2025-02-14T23:05:08Z https://www.greatbritishchefs.com/recipes/british-heirloom-tomato-salmorejo-coconut-recipe https://media-cdn2.greatbritishchefs.com/media/qlljl2in/gbc_calcio_edit-24.whqc_768x512q80.jpg British Heirloom Tomato Salmorejo with Coconut Salmorejo is a Spanish chilled tomato and bread soup, like a very thick gazpacho. Here, Caroline Martins serves it with pickled coconut and vivid green lovage oil, for a colourful and summery light supper or lunch. 2025-02-14T23:05:06Z https://www.greatbritishchefs.com/recipes/chalk-stream-trout-carpaccio-calamansi-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/ypho2k3t/gbc_calcio_edit-21.whqc_768x512q80.jpg Chalk Stream Trout Carpaccio with Calamansi Sauce This elegant starter from Caroline Martins is made by cutting out a thin sheet of cold smoked trout, and then serving it with a ponzu-like calamansi sauce, and herby lovage oil. 2025-02-14T23:05:07Z https://www.greatbritishchefs.com/recipes/chocolate-cremeux-passion-fruit-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/j3lijvbb/gbc_calcio_edit-33.whqc_768x512q80.jpg Chocolate Crémeux and Passion Fruit Sorbet These adorable chocolate mushrooms from Caroline Martins are decorated with little pieces of panko to make the spots, and a sweet crystallised chocolate soil. 2025-02-14T23:05:07Z https://www.greatbritishchefs.com/recipes/pao-de-queijo-sweetcorn-butter-recipe https://media-cdn2.greatbritishchefs.com/media/nf3jfbct/gbc_calcio_edit-19.whqc_768x512q80.jpg Pao de Queijo with Sweetcorn Butter Pao de queijo are an iconic Brazillian bread, made with tapioca starch and cheese for a chewy, cheesy gluten free bread bun. Here Caroline Martins serves them with a really simple sweetcorn compound butter. 2025-02-14T23:05:07Z https://www.greatbritishchefs.com/recipes/barbecued-tiger-prawns-coconut-recipe https://media-cdn2.greatbritishchefs.com/media/xs3fj3hv/gbc_calcio_edit-27.whqc_768x512q80.jpg Barbecued Tiger Prawns with Coconut These barbecued tiger prawns from chef Caroline Martins are wrapped in banana leaves and marinaded in lime juice, coconut oil and coconut powder, for an extremely fragrant and juicy prawn. 2025-02-14T23:05:07Z https://www.greatbritishchefs.com/recipes/scallops-hearts-of-palm-recipe https://media-cdn2.greatbritishchefs.com/media/cw1bb110/gbc_calcio_edit-30.whqc_768x512q80.jpg Scallops and Hearts of Palm This simple scallop dish from Caroline Martins is served with a rich cassava foam and lightly barbecued hearts of palm. 2025-02-14T23:05:08Z https://www.greatbritishchefs.com/recipes/crudites-requeijao-olive-crumb-recipe https://media-cdn2.greatbritishchefs.com/media/1nvepcqo/gbc_calcio_edit-15.whqc_768x512q80.jpg Crudités with Requeijão and Olive Crumb Salty and rich, Brazilian requeijão is a delicious base for a dip. In this recipe from Caroline Martins, crudités are served with rich whipped requeijão and a dehydrated olive crumb. 2025-02-14T23:05:08Z https://www.greatbritishchefs.com/recipes/aged-comte-mousse-british-kohlrabi-walnut-pesto-pear-salad-recipe https://media-cdn2.greatbritishchefs.com/media/fjpja5hf/gbc_frenchcheese_edit-3.whqc_768x512q80.jpg Aged Comté Mousse With British Kohlrabi, Walnut Pesto and Pear Salad This airy Comté mousse from Adam Smith is shingled with fresh and pickled kohlrabi, juicy pair and doused in a vivid green dill and walnut dressing. In the restaurant Adam Smith serves it with a Comté biscuit on the side. 2025-02-14T23:05:10Z https://www.greatbritishchefs.com/recipes/barbecue-mushrooms-garlic-potatoes-bitter-leaves-fourme-dambert-recipe https://media-cdn2.greatbritishchefs.com/media/kauejsrt/gbc_frenchcheese_edit-8.whqc_768x512q80.jpg Barbecue Mushrooms With Garlic Potatoes, Bitter Leaves and Fourme D’Ambert In this comforting autumnal dish, French Fourme d’Ambert and garlic take centre stage. Adam Smith uses the cheese to make a rich, aligot-like sauce and serves his potatoes with extra cheese on the side. The mushrooms are barbecued in a sweet black garlic glaze, and the moreish potatoes are fried with lashings of intensely garlicky butter.  2025-02-14T23:05:10Z https://www.greatbritishchefs.com/recipes/brillat-savarin-cheesecake-spiced-biscuits-raspberries-lemon-verbena-recipe https://media-cdn2.greatbritishchefs.com/media/ndkld5n4/gbc_frenchcheese_edit-15.whqc_768x512q80.jpg Brillat-Savarin Cheesecake With Spiced Biscuits, Raspberries and Lemon Verbena This stunning raspberry cheesecake is made with Brillat-Savarin, for an unctuous and defiantly cheesy cheesecake. The whole dessert is dipped in melted white chocolate, and topped with a raspberry and lemon verbena compote. 2025-02-14T23:05:10Z https://www.greatbritishchefs.com/recipes/matcha-tiramisu-martini-homemade-savoiardi-biscuits-recipe https://media-cdn2.greatbritishchefs.com/media/tlki0jjo/gbc_missingcocktail-1.whqc_768x512q80.jpg Matcha Tiramisu Martini with Homemade Savoiardi Biscuits This gloriously over the top matcha cocktail is topped with whipped mascarpone, and a homemade savoiardi biscuit. The biscuits will go soft quite quickly, so make sure to store them in a very airtight box to keep them crispy for longer. 2025-02-14T23:05:05Z https://www.greatbritishchefs.com/recipes/honeydew-melon-tomato-salad-miso-puree-peach-gremolata-recipe https://media-cdn2.greatbritishchefs.com/media/ehzpcs2l/gbc_parma_angelina_edit-8.whqc_768x512q80.jpg Honeydew Melon and Tomato Salad with Miso Purée and Peach Gremolata This light Japanese-Italian fusion dish from the team at Angelina's shakes up the classic combo of sweet melon and salty Parma ham. It's served with a rich miso tahini purée and sweet and spicy melon seed praline. 2025-02-14T23:05:05Z https://www.greatbritishchefs.com/recipes/hamachi-shiso-saltimbocca-recipe https://media-cdn2.greatbritishchefs.com/media/qziawl1f/gbc_parma_angelina_edit-4.whqc_768x512q80.jpg Hamachi Shiso Saltimbocca This dish from the team at Angelina's pairs crispy prosciutto with fragrant shiso, for a Japanese-Italian take on saltimbocca. It’s served with a gingery, miso-butter sauce and plenty of salty pearls of ikura. 2025-02-14T23:05:05Z https://www.greatbritishchefs.com/recipes/fishermans-pie-golden-piped-mashed-potatoes-sea-greens-recipe https://media-cdn2.greatbritishchefs.com/media/ri4h3hsu/gbc_seafood_htc_02-4.whqc_768x512q80.jpg Fisherman’s Pie with Golden Piped Mashed Potatoes and Sea Greens Our take on this cosy British classic is packed with diced salmon, cod and haddock, and coated in a luxuriously smooth béchamel. It's served with a simple side of MSG-seasoned samphire. 2025-02-14T23:05:05Z https://www.greatbritishchefs.com/recipes/cajun-spiced-salmon-burgers-lime-coleslaw-spinach-buns-recipe https://media-cdn2.greatbritishchefs.com/media/etsm4vpm/gbc_seafood_htc_02-1.whqc_768x512q80.jpg Cajun-spiced Salmon Burgers with Lime Coleslaw and Spinach Buns These towering Cajun-spiced salmon burgers are really easy to make, and every element is homemade, right down to the bread bun and the mayonnaise. The bright red cabbage and green buns make this burger extra colourful. 2025-02-14T23:05:06Z https://www.greatbritishchefs.com/recipes/maryland-style-crab-dip-crispy-sesame-panko-chives-recipe https://media-cdn2.greatbritishchefs.com/media/4bwlyf1d/gbc_seafood_htc_02-9.whqc_768x512q80.jpg Maryland-Style Crab Dip with Crispy Sesame Panko and Chives Maryland-style crab dip is a rich dip made with cream cheese, cheddar and crab, often served with crispy crackers or bread. The better the crab, the better the dip, but any white crab meat will work for this recipe. 2025-02-14T23:05:06Z https://www.greatbritishchefs.com/recipes/prawn-potato-croquettes-dill-harissa-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/05yajzna/gbc_seafood_htc_02-10.whqc_768x512q80.jpg Prawn and Potato Croquettes with Dill and Harissa Aioli These easy prawn and potato croquettes are incredibly moreish, flecked with herby dill and served with a quick harissa aioli made in the food processor. Any leftover aioli will keep for two to three days in the fridge. 2025-02-14T23:05:06Z https://www.greatbritishchefs.com/recipes/marbled-egg-omelette-nam-pla-recipe https://media-cdn2.greatbritishchefs.com/media/xpgpfnnf/marbled_eggs_meera_0473.whqc_768x512q80.jpg Marbled Egg Omelette with Nam Pla This simple recipe for a fish sauce omelette from Meera Sodha talks you step-by-step through out to get a light and silky omelette. It's perfect over freshly cooked jasmine rice. 2025-02-14T23:05:04Z https://www.greatbritishchefs.com/recipes/miso-butter-greens-pasta-recipe https://media-cdn2.greatbritishchefs.com/media/co2cbbmo/miso_green_pasta_meera_1041.whqc_768x512q80.jpg Miso Butter Greens Pasta This silky kale pasta from Meera Sodha is inspired by Joshua McFadden's famous version, but is made with miso and butter rather than parmesan.  There's half a kilo of greens in there, so it's the perfect dish if you have some kale languishing in your fridge that needs using up! 2025-08-31T14:41:13Z https://www.greatbritishchefs.com/recipes/no-cook-salad-tomatoes-chickpeas-rose-harissa-recipe https://media-cdn2.greatbritishchefs.com/media/zy2dxcbn/no_cook_salad_meera_0788.whqc_768x512q80.jpg No-Cook Salad with Tomatoes, Chickpeas and Rose Harissa This simple tomato and chickpea salad from Meera Sodha is fast food at its finest. As Meera notes below, it's worth sourcing good chickpeas for this if you can, or using ones you've cooked from dried. 2025-02-14T23:05:04Z https://www.greatbritishchefs.com/recipes/profiteroles-hazelnut-brittle-chocolate-shells-recipe https://media-cdn2.greatbritishchefs.com/media/foxis4ev/gbc_guylian_edit-8.whqc_768x512q80.jpg Profiteroles with Hazelnut Brittle and Chocolate Shells This show-stopping dessert isn’t as hard to make as you might think. The profiteroles are filled with a rich vanilla cream, topped with a glossy chocolate sauce, hazelnut brittle for texture and chocolate shells for a finishing touch. 2025-02-14T23:04:58Z https://www.greatbritishchefs.com/recipes/buttermilk-fried-chicken-sandwich-cured-egg-yolk-furikake-chips-recipe https://media-cdn2.greatbritishchefs.com/media/kvwlbgfi/gbc_freshlay_sept24_edit-4.whqc_768x512q80.jpg Buttermilk fried chicken sandwich with hot honey cured egg yolk and furikake chips This flavourful fried chicken sandwich is crowned with a spicy honey-cured Freshlay Farms Golden Yolker®. It's served with coleslaw, quick-pickled red onion and a side of furikake-sprinkled chips 2025-02-14T23:04:58Z https://www.greatbritishchefs.com/recipes/green-spaghetti-golden-egg-yolk-chilli-gremolata-recipe https://media-cdn2.greatbritishchefs.com/media/eqgpvagm/gbc_freshlay_sept24_edit-10.whqc_768x512q80.jpg Green Spaghetti with Golden Egg Yolk and Chilli Gremolata This vibrant green sauce is made with plenty of fresh spinach, basil and Parmesan. The spaghetti is finished with gremolata and a luscious Freshlay Farms Golden Yolker®. 2025-08-31T14:26:55Z https://www.greatbritishchefs.com/recipes/spiced-plum-linzer-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/rgunl11a/gbc-dovesfarm-xmas24-094-highres-srgb-landscape.whqc_768x512q80.jpg Spiced Plum Linzer Cookies These adorable little linzer cookies, made with homemade spiced plum jam, are the perfect gift. They’re made with ground almonds and hazelnuts, as well as Doves Farm organic white spelt flour, for an extra tender and short crumb. 2025-02-14T23:05:03Z https://www.greatbritishchefs.com/recipes/cranberry-pistachio-stollen-recipe https://media-cdn2.greatbritishchefs.com/media/u3hh5u1x/gbc-dovesfarm-xmas24-075-highres-srgb-landscape.whqc_768x512q80.jpg Cranberry and Pistachio Stollen This burnished cranberry and pistachio stollen is a real Christmas showstopper, made with marzipan, pistachios and plump cranberries simmered in whisky. Doves Farm organic strong white bread flour gives this stollen a wonderful chewy texture, and beautifully light crumb. 2025-02-14T23:05:03Z https://www.greatbritishchefs.com/recipes/spelt-almond-mince-pies-recipe https://media-cdn2.greatbritishchefs.com/media/qexindmd/gbc-dovesfarm-xmas24-028-highres-landscape-srgb.whqc_768x512q80.jpg Spelt and Almond Mince Pies These simple spelt and almond mince pies are made with a mildly flavoured, almond extract-free marzipan, and topped with flaky almonds for some extra crunch. The Doves Farm organic wholemeal spelt flour is tender and nutty, the perfect pairing for the marzipan filling. 2025-02-14T23:05:02Z https://www.greatbritishchefs.com/recipes/louisiana-seafood-boil-whipped-paprika-honey-recipe https://media-cdn2.greatbritishchefs.com/media/1fidm4jo/gbc_seafood_htc_01-1.whqc_768x512q80.jpg Louisiana Seafood Boil with Whipped Paprika Honey Cajun seafood boils are a brilliant feast for any lover of seafood and copious amounts of butter. For a touch of sweetness, we've served ours with a drizzle of smoky paprika-infused whipped honey. 2025-02-14T23:05:01Z https://www.greatbritishchefs.com/recipes/smoked-mackerel-pate-sunflower-seed-crisps-lemongrass-oil-recipe https://media-cdn2.greatbritishchefs.com/media/cvhb5fe2/gbc_seafood_htc_01-13.whqc_768x512q80.jpg Smoked Mackerel Pâté with Sunflower Seed Crisps and Lemongrass Oil Here we serve a simple, classic smoked mackerel pâté on a bed of crunchy crackers made from mixed seeds and rosemary. The whole dish is finished with fragrant lemongrass oil, black olives and herbs. 2025-02-14T23:05:01Z https://www.greatbritishchefs.com/recipes/seafood-papillote-charred-lemon-old-bay-remoulade-recipe https://media-cdn2.greatbritishchefs.com/media/yzepfoqm/gbc_seafood_htc_01-23.whqc_768x512q80.jpg Seafood Papillote with Charred Lemon and Old Bay Remoulade Steaming seafood in a paper papillote traps all of the juices and aromatics in with them, keeping the seafood from drying out. Here we've served our simple seafood papillote with a spicy Old Bay remoulade. 2025-02-14T23:05:02Z https://www.greatbritishchefs.com/recipes/amalfi-scialatielli-tomatoes-anchovies-persillade-drizzle-recipe https://media-cdn2.greatbritishchefs.com/media/zyjbirno/gbc_seafood_htc_01-9.whqc_768x512q80.jpg Amalfi Scialatielli with Tomatoes, Anchovies and Persillade Drizzle If you've made pasta before, this recipe for scialatielli might make you do a bit of a double take. It's made with milk and cheese! Here we've served it with a savoury tomato and anchovy sauce. 2025-02-14T23:05:02Z https://www.greatbritishchefs.com/recipes/tuscan-style-steak-rosemary-garlic-grape-molasses-recipe https://media-cdn2.greatbritishchefs.com/media/wcshnnvn/it_tuscan-style-steak-w-rosemary-garlic-and-grape-molasses.whqc_768x512q80.jpg Tuscan-Style Steak with Rosemary, Garlic and Grape Molasses Ben Tish strips steak back to its basics with this delicious, easy steak recipe. The steak is simply cooked over a searing heat, then garnished with a mixture of finely chopped raw garlic, rosemary, lemon zest and a touch of grape or date molasses. 2025-02-14T23:04:54Z https://www.greatbritishchefs.com/recipes/saffron-bay-custard-tarts-sticky-blackberries-recipe https://media-cdn2.greatbritishchefs.com/media/es5hratb/pal_maamoul-tart-saffron-bay-custard-sticky-blackberries.whqc_768x512q80.jpg Saffron and Bay Custard Tarts with Sticky Blackberries This beautiful, blackberry-speckled custard tart from Ben Tish is a great way to shake up an English staple. The ma’amoul-inspired tart base is infused with orange blossom water and mahlab. 2025-02-14T23:04:55Z https://www.greatbritishchefs.com/recipes/kerkennah-style-grilled-prawns-recipe https://media-cdn2.greatbritishchefs.com/media/u5wbemyu/tun_kerkennah_grilled_whole_prawns.whqc_768x512q80.jpg Kerkennah-Style Grilled Prawns This simple grilled prawn dish from Ben Tish is a great way to show off the flavour of juicy Atlantic prawns. It’s served with Tunisian kerkennaise, a fragrant, spiced spring onion and tomato sauce. 2025-02-14T23:04:55Z https://www.greatbritishchefs.com/recipes/crying-tiger-rib-eye-steaks-recipe https://media-cdn2.greatbritishchefs.com/media/r1zhcwwc/gbc_usbeef_pt2-5.whqc_768x512q80.jpg 'Crying Tiger' Rib-Eye Steaks We absolutely love Thai cuisine, so here’s our recipe to take your steak to the next level and make this impressive, beautifully balanced, crying tiger steak with nam jim jaew for dipping. 2025-02-14T23:05:01Z https://www.greatbritishchefs.com/recipes/rotisserie-rump-aji-verde-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/lkdoui5f/gbc_usbeef_pt2-7.whqc_768x512q80.jpg Rotisserie rump with Ají Verde Sauce Rump is revered in Brazilian churrasco restaurants for its buttery fat cap and juicy, flavourful meat. They usually use just the rump cap, or picañha, but with a USA beef rump quarter seasoned simply and cooked over coals, you can recreate the same delicious chargrilled flavours. 2025-02-14T23:05:01Z https://www.greatbritishchefs.com/recipes/texas-style-smoked-brisket-recipe https://media-cdn2.greatbritishchefs.com/media/h01ljtls/gbc_usbeef_pt2-1.whqc_768x512q80.jpg Texas-Style Smoked Brisket Brisket takes practice and it is by far one of the most difficult cuts to perfect on the BBQ, hence why it’s so revered in American ‘slow and low’ BBQ. Here’s our own tried and tested recipe (we have cooked over 4,000 briskets!) for a ‘central market’ style Texas brisket that uses simple seasonings, smoke and time to turn this tough cut into probably the most beautiful piece of beef you’ve ever cooked. 2025-02-14T23:05:02Z https://www.greatbritishchefs.com/recipes/roti-canai-beef-rendang-recipe https://media-cdn2.greatbritishchefs.com/media/krebk2yr/gbc_rotiking-9.whqc_768x512q80.jpg Roti Canai and Beef Rendang These iconic flaky roti canai from the 'Roti King' Sugen Gopal are absolutely delicious with beef rendang, a deeply flavoured Malaysian dry curry. This beef rendang uses a homemade spice paste, hot with galangal and chillies, and then is braised for several hours for coconut milk until tender. 2025-02-14T23:04:59Z https://www.greatbritishchefs.com/recipes/spinach-cheese-roti-recipe https://media-cdn2.greatbritishchefs.com/media/pujmd0bu/gbc_rotiking-15.whqc_768x512q80.jpg Spinach and Cheese Roti These gooey, cheesy roti from Sugen Gopal are absolutely delicious dipped into warm, split pea dhal. This recipe makes 8–10 roti, so there should be plenty to go around. 2025-02-14T23:05:00Z https://www.greatbritishchefs.com/recipes/egg-roti-recipe https://media-cdn2.greatbritishchefs.com/media/qknbufnn/gbc_rotiking-17.whqc_768x512q80.jpg Egg Roti These moreish egg roti from Sugen Gopal are absolutely delicious with a rich, spiced dhal. This recipe makes 8–10 roti, so there should be plenty to go around. 2025-02-14T23:05:00Z https://www.greatbritishchefs.com/recipes/roti-pisang-recipe https://media-cdn2.greatbritishchefs.com/media/55obmmvi/gbc_rotiking-21.whqc_768x512q80.jpg Roti Pisang Roti are generally savoury, but roti pisang (or banana roti) are a delicious sweet variation. The banana caramelises and softens in the hot brown sugar, and the whole dish is finished with a healthy drizzle of condensed milk. 2025-02-14T23:05:00Z https://www.greatbritishchefs.com/recipes/lamb-murtabak-recipe https://media-cdn2.greatbritishchefs.com/media/aakniszr/gbc_rotiking-10.whqc_768x512q80.jpg Lamb Murtabak These lamb murtabak from Sugen Gopal are a variation of roti canai that are stuffed with spiced lamb. Here Sugen serves them with a light, thin dal for dipping. 2025-02-14T23:05:00Z https://www.greatbritishchefs.com/recipes/scotch-bonnet-honey-lemon-rind-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/a2gbwtml/gbc_dippingoils_edit-1.whqc_768x512q80.jpg Scotch Bonnet, Honey and Lemon Rind Dipping Oil This quick and easy dipping oil is bright with balsamic vinegar and fiery with scotch bonnet chilli. Perfect for dipping freshly toasted bread and sharing with friends. 2025-02-14T23:04:59Z https://www.greatbritishchefs.com/recipes/anchovy-onion-preserved-lemon-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/wk2hzssu/gbc_dippingoils_edit-10.whqc_768x512q80.jpg Anchovy, Silverskin Onion and Preserved Lemon Dipping Oil Briny silverskin onions and pickles bring a tang to this dipping oil, as well as being salty from chopped anchovies and floral with fresh basil. 2025-02-14T23:04:59Z https://www.greatbritishchefs.com/recipes/zaatar-balsamic-kalamata-olive-dipping-oil-recipe https://media-cdn2.greatbritishchefs.com/media/kw4pf5as/gbc_dippingoils_edit-7.whqc_768x512q80.jpg Za’atar, Balsamic Vinegar and Kalamata Olive Dipping Oil Roughly chopped kalamata olives bring texture and a briny flavour to this simple but delicious dipping oil. Herbal from rosemary and slightly spicy with chilli flakes, this is wonderful for dipping some freshly toasted bread. 2025-02-14T23:04:59Z https://www.greatbritishchefs.com/recipes/whole-pan-seared-grilled-halloumi-apricots-recipe https://media-cdn2.greatbritishchefs.com/media/a20hxdr2/gbc_hexclad_edit-26.whqc_768x512q80.jpg Whole Pan-Seared and Grilled Halloumi With Apricots, Habanero Hot Honey, Sizzling Sesame Seeds and Tarragon This simple grilled halloumi is served with sweet and sticky roast apricots and a fiery habanero hot honey. The Hexclad pan makes it easy to take this delicious side dish from hob to grill, saving time and washing up. 2025-02-14T23:04:55Z https://www.greatbritishchefs.com/recipes/scallop-piccata-recipe https://media-cdn2.greatbritishchefs.com/media/vqqfurgn/gbc_hexclad_edit-15.whqc_768x512q80.jpg Scallop Piccata Piccata is usually made with chicken or veal, but our slightly lighter version uses meaty scallops instead. The scallops are first seared in a Hexclad pan with a generous amount of butter until burnished and brown on either side, then served with a rich and sharp vermouth and lemon butter sauce. 2025-02-14T23:04:55Z https://www.greatbritishchefs.com/recipes/reverse-seared-ribeye-weeping-tiger-dipping-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/0emgpzsg/gbc_hexclad_edit-34.whqc_768x512q80.jpg Reverse-Seared Ribeye with Weeping Tiger Dipping Sauce This reverse-seared ribeye is served with a Thai weeping tiger dipper sauce. 2025-02-14T23:04:56Z https://www.greatbritishchefs.com/recipes/pineapple-queen-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/ugvntexz/gbc_ribs_edit-1.whqc_768x512q80.jpg Pineapple Queen Ribs We’re always looking for a showstopper of a barbecue recipe, and this one doesn’t disappoint. Pork, rum and pineapple are three ingredients that absolutely go together. What could be more regal than wrapping a beautiful rack ribss around a sweet, ripe, rum soaked pineapple? 2025-02-14T23:04:57Z https://www.greatbritishchefs.com/recipes/country-fried-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/qcdpvfuk/gbc_ribs_edit-4.whqc_768x512q80.jpg Country Fried Ribs What’s not to love about crunchy, crispy, individually fried pork spare ribs? We first came across these on a trip to Alabama and our host told us it was ‘a great way of reheating ribs’ – we think it’s a great way to make your ribs extra delicious with a crunchy, crispy outer layer. 2025-02-14T23:04:57Z https://www.greatbritishchefs.com/recipes/party-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/ajmjcnlu/gbc_ribs_edit-7.whqc_768x512q80.jpg Party Ribs A quick way to cook and serve multiple racks of lip-smacking pork spare ribs for a party. This fuss-free recipe makes sure each individual rib has a full coating of delicious, rub, smoke and BBQ sauce and plenty of Maillard reaction in every meaty bite. 2025-02-14T23:04:57Z https://www.greatbritishchefs.com/recipes/panko-fried-chilli-cheese-bites-parsley-oil-dip-recipe https://media-cdn2.greatbritishchefs.com/media/4h1fj5c2/gbc-chillirecipes-025-highres-landscape.whqc_768x512q80.jpg Panko Fried Chilli Cheese Bites with Parsley Oil Dip These melty, spicy chilli cheese bites are tangy with red Leicester and have a crisp panko crust. They're the perfect snack when dipped into our homemade herbaceous parsley oil and finished with a generous grating of Parmesan. 2025-02-14T23:04:56Z https://www.greatbritishchefs.com/recipes/chicharrones-apricot-fermented-chilli-flatbreads-hot-honey-recipe https://media-cdn2.greatbritishchefs.com/media/nuzjiwji/gbc-chillirecipes-015-highres-landscape.whqc_768x512q80.jpg Chicharrones with Apricot, Fermented Chilli, Flaky Flatbreads and Whipped Hot Honey It takes time and patience to achieve flaky flatbreads and perfectly crunchy pork chicharrones. Both are worth the time invested in this dish, which is plated with spicy fermented chillies and apricots, and whipped hot honey. 2025-02-14T23:04:56Z https://www.greatbritishchefs.com/recipes/portobello-mushroom-schnitzel-artichoke-chickpea-spread-pickled-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/ej2nzwzt/gbc-chillirecipes-027-highres-landscape.whqc_768x512q80.jpg Portobello Mushroom Schnitzel, Artichoke Chickpea Spread and Pickled Chilli Ezme Portobello mushrooms are fried until crisp with a mixed sesame seed coating for a delicious main. Served with bright Turkish ezme, with homemade pickled red chillies and a smooth artichoke and chickpea spread. 2025-02-14T23:04:57Z https://www.greatbritishchefs.com/recipes/tomato-marinara-frozen-margarita-chilli-salt-recipe https://media-cdn2.greatbritishchefs.com/media/e42o0vto/gbc-chillioils-067-highres-landscape.whqc_768x512q80.jpg Tomato Marinara Frozen Margarita with Chilli Salt This fresh, tomato-based margarita is fragrant with fresh basil, spiced with jalapeño and bright with Tabasco and lime. 2025-02-14T23:04:56Z https://www.greatbritishchefs.com/recipes/monkfish-tempura-aioli-sorrel-recipe https://media-cdn2.greatbritishchefs.com/media/wx5d0ril/gbc-sabor-june-202417.whqc_768x512q80.jpg Monkfish Tempura with Aioli and Sorrel The tempura batter coating these monkfish bites is incredibly crispy and flavourful from the addition of beer. Served with a roasted garlic aioli for dipping and fresh sorrel leaves for a tangy herbal finish. 2025-02-14T23:04:52Z https://www.greatbritishchefs.com/recipes/chicory-salad-with-manchego-and-anchovy-dressing-recipe https://media-cdn2.greatbritishchefs.com/media/z2cmvqr5/gbc-sabor-june-202446.whqc_768x512q80.jpg Chicory Salad with Manchego and Anchovy Dressing A fresh and colourful salad with a mix of red and white chicory leaves. Their bitterness perfectly compliments the creamy anchovy dressing, salty manchego shavings and bright vinaigrette. 2025-02-14T23:04:52Z https://www.greatbritishchefs.com/recipes/cuttlefish-pappardelle-with-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/4cbbuc4v/gbc-sabor-june-202430.whqc_768x512q80.jpg Cuttlefish Pappardelle with Pesto Here, fresh squid is sliced thinly into ribbons, resembling pappardelle pasta, then fried quickly. It's served with a vibrant Spanish take on pesto, using manchego cheese in place of Parmesan. 2025-02-14T23:04:53Z https://www.greatbritishchefs.com/recipes/bombas-de-chocolate-recipe https://media-cdn2.greatbritishchefs.com/media/0hygpkzh/gbc-sabor-june-202425.whqc_768x512q80.jpg Bombas De Chocolate Nieves Barragan's bombas are doughnut-like and deep-fried, inspired by a street food dessert that is very popular in Venezuela. To finish, they are dipped into milk, dark and white chocolate, and served with crushed candied nuts. 2025-02-14T23:04:53Z https://www.greatbritishchefs.com/recipes/arroz-negro-recipe https://media-cdn2.greatbritishchefs.com/media/joxnb2u2/gbc-sabor-june-202421.whqc_768x512q80.jpg Arroz Negro Arroz negro, or black rice, is a rich squid and rice dish made a generous amount of with squid ink and cuttlefish. This version from Nieves Barragan is topped with homemade aioli and monkfish fritters. 2025-02-14T23:04:54Z https://www.greatbritishchefs.com/recipes/tamago-sando-recipe https://media-cdn2.greatbritishchefs.com/media/05td3soz/gbc-freshlay-075-highres-landscape.whqc_768x512q80.jpg Tamago Sando Japanese sandwiches are known for being extra soft and fluffy, with very fine, rich eggy filling. We’ve made ours with an extra Freshlay Farms Golden Yolker® in the centre for even more yolky goodness. 2025-02-14T23:04:49Z https://www.greatbritishchefs.com/recipes/scamorza-egg-in-a-hole-recipe https://media-cdn2.greatbritishchefs.com/media/pkwnnxx1/gbc-freshlay-051-highres-landscape.whqc_768x512q80.jpg Scamorza Egg in a Hole This extra-stretchy egg in a hole is made with plenty of Italian scamorza. This is best served with thickly sliced bread so there’s plenty of room to fit the Freshlay Farms Golden Yolker®. 2025-02-14T23:04:49Z https://www.greatbritishchefs.com/recipes/cowboy-beans-fried-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/iosaypuj/gbc-freshlay-064-highres-landscape.whqc_768x512q80.jpg Cowboy Beans with Fried Eggs 'Cowboy beans' are a spicier, richer version of baked beans, made with a little bit of chocolate and coffee for some extra depth of flavour. We've topped ours with a beautiful fried Freshlay Farms Golden Yolker®, for an extra-indulgent topping. 2025-02-14T23:04:49Z https://www.greatbritishchefs.com/recipes/japanese-rayu-recipe https://media-cdn2.greatbritishchefs.com/media/o0dgxsw3/sichuan-chilli-oil-on-plate.whqc_768x512q80.jpg Japanese Rāyu Japanese rāyu is a sesame and and chilli oil, often used on top or ramen. It generally has more aroma than heat, although that will depend on which chillies you use! 2025-07-23T11:31:52Z https://www.greatbritishchefs.com/recipes/peanut-sichuan-and-brown-sugar-chilli-crisp-recipe https://media-cdn2.greatbritishchefs.com/media/3sriw4pz/gbc-chillioils-042-highres-landscape.whqc_768x512q80.jpg Peanut, Sichuan and Brown Sugar Chilli Crisp This mild and peanutty chilli crisp has a touch of sweetness from the brown sugar and some smokiness from the chipotle and paprika. It's a really versatile condiment that works as well swirled on top of leek and potato soup as it does mixed into a dumpling dipping sauce. 2025-07-23T11:33:27Z https://www.greatbritishchefs.com/recipes/salsa-macha-recipe https://media-cdn2.greatbritishchefs.com/media/z3khkuj5/salsa-macha.whqc_768x512q80.jpg Salsa Macha Salsa macha is a smoky, spicy crunchy Mexican condiment made by infusing aromatic chillies in vegetable oil, along with plenty of crunchy garlic, nuts and seeds. It’s a great spicy topping for tacos, chillies or any soups and stews you think could use a little spice. 2025-02-14T23:04:54Z https://www.greatbritishchefs.com/recipes/chilli-crisp-msg-garlic-recipe https://media-cdn2.greatbritishchefs.com/media/svjffim2/msg.whqc_768x512q80.jpg Chilli Crisp with MSG and Garlic Chilli crisp is a regional Chinese chilli oil from Guizhou, known for its unbelievably moreish chunks of savoury onion and garlic mixed in with the chillies. Mixed with a touch of vinegar, it’s delicious with cucumbers or dumplings, or simply drizzle it over rice or chicken. 2025-02-14T23:04:54Z https://www.greatbritishchefs.com/recipes/dark-chocolate-fudge-cake-recipe https://media-cdn2.greatbritishchefs.com/media/kxad5et5/gbc-dovesfarm-040-highres-1.whqc_768x512q80.jpg Dark Chocolate Fudge Cake Bake Off made chocolate fudge cake an icon, glimpsed at the start of every episode. Here we show you how to actually make this towering showstopper yourself. 2025-08-31T14:30:35Z https://www.greatbritishchefs.com/recipes/honey-almond-devonshire-splits-recipe https://media-cdn2.greatbritishchefs.com/media/uskl3x3h/gbc-dovesfarm-058-highres-landscape.whqc_768x512q80.jpg Honey and Almond Devonshire Splits Devonshire splits are a Southwest staple. While they are often filled with messy squiggles of cream and jam, Paul Hollywood’s refined variation topped with thinly sliced fresh strawberries has become iconic since featuring on Bake Off. 2025-02-14T23:04:51Z https://www.greatbritishchefs.com/recipes/maple-custard-creams-recipe https://media-cdn2.greatbritishchefs.com/media/3fspoei0/gbc-dovesfarm-073-highres-landscape.whqc_768x512q80.jpg Maple Custard Creams Prue Leith’s homemade custard creams were a fiendish technical challenge, but this version is simple enough to make at home. 2025-02-14T23:04:51Z https://www.greatbritishchefs.com/recipes/tear-share-onion-tomato-mozzarella-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/tpslty3v/gbc-dovesfarm-024-highres-landscape.whqc_768x512q80.jpg Tear and Share Onion, Tomato and Mozzarella Rolls Bake Off’s bread week has shone a light on some of the most impressive loaves you can make at home, from massive fougasse to towering cottage loaves. These gooey, tear and share rolls are the perfect centrepiece to any dinner table, and taste as good as they look. 2025-02-14T23:04:52Z https://www.greatbritishchefs.com/recipes/focaccia-olives-capers-piri-piri-peppers-recipe https://media-cdn2.greatbritishchefs.com/media/dewlcqdf/gbc-fragata-justindesouza-9.whqc_768x512q80.jpg Focaccia with Olives, Capers and Piri Piri Peppers This focaccia from Chris Shaw is the perfect size to serve with dinner four four people. The dough is garnished with Fragata's capers, piri piri chillies and garlic-filled olives. It's perfect for mopping up stews and sauces, and is best eaten on the day it's made. 2025-02-14T23:04:50Z https://www.greatbritishchefs.com/recipes/potatoes-puttanesca-recipe https://media-cdn2.greatbritishchefs.com/media/3zlhuruz/gbc-fragata-justindesouza-1.whqc_768x512q80.jpg Potatoes Puttanesca This simple side dish uses potatoes in the place of pasta, for a twist on the Italian classic puttanesca. It's made with Fragata's pitted black olives and anchovy-stuffed olives for an extra anchovy-forward punch. 2025-02-14T23:04:51Z https://www.greatbritishchefs.com/recipes/crispy-parmesan-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/pafbhaq5/gbc-freshlay-12-08-24-025-highres-landscape.whqc_768x512q80.jpg Crispy Parmesan Eggs A fun take on a more traditional beer snack, these eggs are coated in a crunchy, highly savoury coating of grated Parmesan cheese. They are served with a punchy chilli and herb mayonnaise for the ultimate snack. 2025-02-14T23:04:52Z https://www.greatbritishchefs.com/recipes/sagu-pal-recipe https://media-cdn2.greatbritishchefs.com/media/3g3l4ply/gbc_abbylee_fama_edit-1.whqc_768x512q80.jpg Sagu Pal (Sweet Tapioca and Red Bean Balls in Coconut Soup) In this simple Malaysian dessert from Abby Lee, chewy tapioca pearls are used as a wrapping for homemade sweet red bean paste. The whole dish is finished with creamy chunks of yellow jackfruit, for a deliciously cooling dessert. 2025-02-14T23:04:48Z https://www.greatbritishchefs.com/recipes/kuih-bingka-ubi-durian-recipe https://media-cdn2.greatbritishchefs.com/media/derpiakt/gbc_abbylee_fama_edit-10.whqc_768x512q80.jpg Kuih Bingka Ubi Durian (Cassava Cake with Durian) This Malaysian kuih is traditionally made with all cassava, but here Abby Lee adds a funky twist with some puréed Musang King durian. The cassava gives the kuih a chewy texture, and the turmeric makes it bright sunshine yellow. 2025-02-14T23:04:49Z https://www.greatbritishchefs.com/recipes/roasted-sea-bass-durian-sambal-snake-bean-pomelo-salad-recipe https://media-cdn2.greatbritishchefs.com/media/jmeafv5o/gbc_scully_fama-1.whqc_768x512q80.jpg Roasted Sea Bass with Durian Sambal and Snake Bean and Pomelo Salad Here Ramael Scully serves crispy grilled sea bass with a slightly fruity and tart durian sambal, which he pairs with a crunchy, herby salad and sweet and sour tamarind and lime dressing. 2025-02-14T23:04:50Z https://www.greatbritishchefs.com/recipes/jackfruit-fritters-spiced-condensed-milk-recipe https://media-cdn2.greatbritishchefs.com/media/omvh4hab/gbc_scully_fama-9.whqc_768x512q80.jpg Jackfruit Fritters with Spiced Condensed Milk These crispy jackfruit fritters are served with - wait for it - condensed milk. An unexpected but delicious dip, when spiced with citrus, mace, nutmeg and vanilla it’s a great partner for mild and rich yellow jackfruit. 2025-02-14T23:04:50Z https://www.greatbritishchefs.com/recipes/churro-ice-cream-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/pgchqhoa/gbc_icecream-7.whqc_768x512q80.jpg Churro Ice Cream Sandwich with MSG Caramel Ice Cream and Chocolate Dip If you love churros this is the perfect ice cream sandwich for you. A salty-sweet MSG caramel ice cream is sandwiched between two cinnamon sugar-dusted freshly fried churros, and a warm chocolate ganache for dipping or drizzling. 2025-02-14T23:04:47Z https://www.greatbritishchefs.com/recipes/brown-sugar-toast-salted-dulce-de-leche-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/134puxhf/gbc_icecream-12.whqc_768x512q80.jpg Brown Sugar Toast with Salted Dulce de Leche Ice Cream Dulce de leche, or slow-cooked caramelised milk, is a wonderful but time consuming treat. In this ice cream recipe we use caramel and condensed milk to approximate the flavour in a fraction of the time, and pair it with a thick, crunchy slab of brown sugar brioche toast.  2025-02-14T23:04:48Z https://www.greatbritishchefs.com/recipes/frangipane-ice-cream-sandwich-honey-butter-brioche-recipe https://media-cdn2.greatbritishchefs.com/media/blxjyagv/gbc_icecream-8.whqc_768x512q80.jpg Frangipane Ice Cream Sandwich with Honey Butter Brioche Almondy frangipane is typically used in tarts and pastries, but it’s also a delicious subtle flavouring for ice cream. Here we’ve served our ice cream stuffed in a homemade honey butter brioche for a very literal ice cream ‘sandwich’. 2025-02-14T23:04:48Z https://www.greatbritishchefs.com/recipes/ube-ice-cream-sandwich-coconut-white-chocolate-chip-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/u3gj12sr/gbc_icecream-2.whqc_768x512q80.jpg Ube Ice Cream Sandwich with Coconut White Chocolate Chip Cookies This towering ice cream sandwich uses ube, a bright purple Filipino yam, to flavour the ice cream and thick chocolate chip cookies for the 'sandwich'. Each of these elements is delicious in their own right, but they’re especially delightful sandwiched together into one phenomenal dessert. 2025-06-20T14:53:57Z https://www.greatbritishchefs.com/recipes/pineapple-lime-rum-punch-spiced-citrus-sugar-recipe https://media-cdn2.greatbritishchefs.com/media/hjrb2a4j/gbc_cocktails_july24-1.whqc_768x512q80.jpg Pineapple and Lime Rum Punch with Spiced Citrus Sugar This refreshing pineapple cocktail is finished with ginger ale and garnished with a whole bird's eye chilli. It comes together in a flash and has a fun spiced sugar decoration. 2025-02-14T23:04:50Z https://www.greatbritishchefs.com/recipes/backyard-hotdog-recipe https://media-cdn2.greatbritishchefs.com/media/q45jfdf3/gbc_jamesknappett-5.whqc_768x512q80.jpg Backyard Hotdog This brilliant hot dog recipe from Michelin-starred chef James Knappett brings together coleslaw, bacon and barbecue sauce, to create a truly irresistible hot dog. 2025-02-14T23:04:47Z https://www.greatbritishchefs.com/recipes/pea-sorbet-strawberries-mint-recipe https://media-cdn2.greatbritishchefs.com/media/okpbagln/gbc_jamesknappett-8.whqc_768x512q80.jpg Pea Sorbet with Strawberries and Mint The vivid green pea sorbet from James Knappett is paired with sweet strawberry juice, fragrant mint oil, fresh strawberries and peas. It's a simple but unusual dessert that's not too sweet, and a lovely light dish to pair with a heavier main dish. 2025-02-14T23:04:46Z https://www.greatbritishchefs.com/recipes/prawn-cocktail-lemon-dressing-recipe https://media-cdn2.greatbritishchefs.com/media/0qnpkgpn/gbc_jamesknappett-6.whqc_768x512q80.jpg Prawn Cocktail with Lemon Dressing Prawn cocktail has stuck around for a reason – it's still the ideal light starter for so many occasions. This version from James Knappett is extra lemony and refreshing thanks to the addition of lemon dressing and chunks of finely diced lemon. 2025-02-14T23:04:46Z https://www.greatbritishchefs.com/recipes/lamb-rump-asparagus-pickled-dog-rose-petals-recipe https://media-cdn2.greatbritishchefs.com/media/svsl5htg/gbc_jamesknappett-10.whqc_768x512q80.jpg Lamb Rump, Asparagus and Pickled Dog Rose Petals This lamb rump dish from James Knappett is garnished with both fresh and homemade pickled flowers. It's garnished with tender spring vegetables like white asparagus, fresh peas and baby gem lettuce. 2025-02-14T23:04:47Z https://www.greatbritishchefs.com/recipes/blood-orange-mocktail-recipe https://media-cdn2.greatbritishchefs.com/media/zxfpccbe/gbc_jamesknappett-1.whqc_768x512q80.jpg Blood Orange Mocktail This beautiful non-alcoholic drink from James Knappett is made with two different pink peppercorn infusions and blood orange juice. 2025-02-14T23:04:47Z https://www.greatbritishchefs.com/recipes/smoky-pulled-chicken-thigh-spicy-sweetcorn-salsa-fresh-coriander-recipe https://media-cdn2.greatbritishchefs.com/media/jxxd2jiy/gbc_carrs_pt2-30.whqc_768x512q80.jpg Smoky Pulled Chicken Thigh, Spicy Sweetcorn Salsa and Fresh Coriander These delicious pulled chicken canapés from Sally Abé are made with rich chicken thighs braised in a homemade smoky barbecue sauce, and then topped with a crunchy sweet corn salsa. They are served on top of Carr’s Melts, for a canapé that’s sure to be a crowd favourite. 2025-02-14T23:04:44Z https://www.greatbritishchefs.com/recipes/baron-bigod-sliced-comice-pear-candied-walnuts-almonds-recipe https://media-cdn2.greatbritishchefs.com/media/ajcbdshh/gbc_carrs_pt2-7.whqc_768x512q80.jpg Baron Bigod with Sliced Comice Pear, Candied Walnuts and Almonds These fast and simple canapés come together in less than 30 minutes: simple good sliced cheese paired with sweet Comice pears, crunchy caramelised walnuts and a touch of fragrant Marcona almonds. The whole dish is served on Carr's Caramelised Red Onion Melts, for a moreish and easy treat. 2025-02-14T23:04:45Z https://www.greatbritishchefs.com/recipes/citrus-cured-chalk-stream-trout-chive-creme-fraiche-pickled-cucumbers-dill-recipe https://media-cdn2.greatbritishchefs.com/media/emelpbnm/gbc_carrs_pt2-20.whqc_768x512q80.jpg Citrus-Cured Chalk Stream Trout, Chive Crème Fraîche, Pickled Cucumbers and Dill These elegant, bite-sized canapés are made with homemade cured trout and light and crunchy crackers. The pickled cucumber is a delicious pop of acidity which balances out the rich, herby crème fraîche. The trout isn’t cooked after being cured, so make sure to use fish that’s safe to eat raw. 2025-02-14T23:04:45Z https://www.greatbritishchefs.com/recipes/honey-pistachio-gelato-caramelised-nuts-dark-chocolate-drizzle-recipe https://media-cdn2.greatbritishchefs.com/media/rq1f0rx2/gbc_icecream-25.whqc_768x512q80.jpg Honey and Pistachio Gelato with Caramelised Nuts and Dark Chocolate Drizzle This is an ice cream recipe for a really special occasion. It’s made with a whopping 250g of pistachio paste, and finished with a decadent dark chocolate ganache and a generous handful of caramelised nuts. 2025-02-14T23:04:45Z https://www.greatbritishchefs.com/recipes/mango-jalapeno-gelato-fizzy-candied-lime-peel-recipe https://media-cdn2.greatbritishchefs.com/media/rdej3vuk/gbc_icecream-20.whqc_768x512q80.jpg Mango and Jalapeño Gelato with Fizzy Candied Lime Peel This mango and jalapeño gelato takes the idea of ‘sweet chilli’ and runs with it! The gelato has a gentle kick that you can boost with extra red chilli. It’s topped with fizzy candied lime peel dusted in sugar and citric acid for a dessert that's as much a talking point as it is a delicious treat.   2025-02-14T23:04:45Z https://www.greatbritishchefs.com/recipes/strawberry-shortcake-gelato-tang-hulu-raspberry-jam-drizzle-recipe https://media-cdn2.greatbritishchefs.com/media/ht3dfrbs/gbc_icecream-17.whqc_768x512q80.jpg Strawberry Shortcake Gelato with Táng Húlu and Raspberry Jam Drizzle In this recipe strawberry muffins are crumbled up and folded into vanilla ice cream alongside swirls of homemade strawberry jam and a few glistening sticks of táng húlu. 2025-02-14T23:04:46Z https://www.greatbritishchefs.com/recipes/matcha-tahini-gelato-sesame-brittle-caramel-drizzle-recipe https://media-cdn2.greatbritishchefs.com/media/akmnunpr/gbc_icecream-14.whqc_768x512q80.jpg Matcha and Tahini Gelato with Sesame Brittle and Caramel Drizzle If you’ve never tried matcha in desserts before, you’re in for a treat. Its bitterness plays well with sweet flavours like white chocolate, caramel and - of course - ice cream. Here we’ve paired it with a crunchy sesame brittle which is great on top of any creamy dessert like posset or even a simple bowl of Greek yoghurt and honey. 2025-02-14T23:04:46Z https://www.greatbritishchefs.com/recipes/simple-lemon-french-toast-recipe https://media-cdn2.greatbritishchefs.com/media/wmpb5sik/gbc_billingtons_edit-20.whqc_768x512q80.jpg Simple Lemon French Toast with Cappuccino This lightly sweetened and lemony French toast is a decadent-but-simple breakfast recipe, perfect for a Sunday morning. 2025-02-14T23:04:42Z https://www.greatbritishchefs.com/recipes/nutty-banana-bread-recipe https://media-cdn2.greatbritishchefs.com/media/tmqhnjud/gbc_billingtons_edit-5.whqc_768x512q80.jpg Nutty Banana Bread With Iced Demerara Shaken Espresso This banana bread recipe is perfect for those who love the wholesome combination of nuts, banana and oats. 2025-02-14T23:04:42Z https://www.greatbritishchefs.com/recipes/apple-crumble-demerara-caramel-latte-recipe https://media-cdn2.greatbritishchefs.com/media/nplggy2j/gbc_billingtons_edit-15.whqc_768x512q80.jpg Apple Crumble With Demerara Caramel Latte This delicious apple crumble recipe is paired with a demerara caramel latte. 2025-02-14T23:04:43Z https://www.greatbritishchefs.com/recipes/harissa-lamb-kofta-bites-tzatziki-recipe https://media-cdn2.greatbritishchefs.com/media/cirkecon/gbc_carrs_pt1-4.whqc_768x512q80.jpg Harissa Lamb Kofta Bites with Tzatziki This spiced lamb and fresh tzatziki recipe is perfect served on top of Carr's Caramelised Red Onion crackers. 2025-02-14T23:04:44Z https://www.greatbritishchefs.com/recipes/sliced-ribeye-brie-tomato-chipotle-jam-recipe https://media-cdn2.greatbritishchefs.com/media/2lcbx0ve/gbc_carrs_pt1-9.whqc_768x512q80.jpg Sliced Ribeye with Brie and Tomato-Chipotle Jam This recipe combines juicy, pan-seared ribeye steak, creamy brie and a sweet-and-spicy tomato chipotle jam. 2025-02-14T23:04:44Z https://www.greatbritishchefs.com/recipes/baked-figs-umeshu-mascarpone-seed-crumble-recipe https://media-cdn2.greatbritishchefs.com/media/axajua4z/gbc_carrs_pt1-15.whqc_768x512q80.jpg Baked Figs with Umeshu, Mascarpone and Seed Crumble This luxurious dessert features figs baked with umeshu, sweet mascarpone cream and crunchy ginger-roasted seeds. 2025-02-14T23:04:44Z https://www.greatbritishchefs.com/recipes/one-pan-pastitsio-recipe https://media-cdn2.greatbritishchefs.com/media/caoj1tsm/georgie_greek_day4_050-copy.whqc_768x512q80.jpg One-Pan Pastitsio 2025-08-31T14:33:21Z https://www.greatbritishchefs.com/recipes/feta-cherry-white-chocolate-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/da3hrmn2/georgie_greek_day5_590-feta-cookies.whqc_768x512q80.jpg Feta, Cherry and White Chocolate Cookies Feta might sound like a strange addition to cookies, but it gives them a salty and funky edge a little bit like miso that's balanced with the sweet white chocolate and cherries. It's absolutely delicious and a great way to use up that half a block of feta left in the fridge. 2025-02-14T23:04:43Z https://www.greatbritishchefs.com/recipes/ladenia-smash-tomato-onion-and-oregano-toast https://media-cdn2.greatbritishchefs.com/media/sa4jlkhm/ladenia-smash.whqc_768x512q80.jpg Ladenia Smash: Tomato, Onion and Oregano Toast This tomato toast from Georgina Hayden is inspired by ladenia, a Greek flatbread, typically laden with tomatoes and onions. This has all the delicious summery flavours of the original, but can be whipped up for a quick lunch or weekend breakfast. 2025-02-14T23:04:43Z https://www.greatbritishchefs.com/recipes/parma-ham-fig-stilton-sourdough-pizza-recipe https://media-cdn2.greatbritishchefs.com/media/vpnbhnwr/gbc_htc_pizza-35.whqc_768x512q80.jpg Parma Ham, Fig and Stilton Sourdough Pizza Any pineapple and ham lovers might want to give this pizza a try. Pineapple is swapped out for caramelised figs, and regular ham for decadent parma ham. The whole pizza is finished with plenty of stilton and Parmesan cheese, which keep things decidedly savoury. 2025-02-14T23:04:39Z https://www.greatbritishchefs.com/recipes/sea-trout-cucumber-dill-gazpacho-recipe https://media-cdn2.greatbritishchefs.com/media/vyndot1m/gbc_kuba_dishes-1.whqc_768x512q80.jpg Sea Trout, Cucumber and Dill Gazpacho, Kefir, Radish, Borage This beautiful trout dish from Kuba Winkowski is full of fresh, delicate Polish flavours: homemade cold-smoked trout, slow-fermented gherkins and crisp radishes. And, while the cured and smoked trout takes a few days to prepare, Kuba's kefir gazpacho couldn't be simpler and is delightfully fresh and tangy. 2026-05-26T16:01:01Z https://www.greatbritishchefs.com/recipes/venison-beetroot-young-cabbage-caraway-croquettes-recipe https://media-cdn2.greatbritishchefs.com/media/24rhts0b/gbc_kuba_dishes-15.whqc_768x512q80.jpg Venison and Beetroot with Young Cabbage and Caraway Croquettes Kuba Winkowski here pairs fallow deer with sweet beetroot and crispy bacon and spring cabbage croquettes for a colourful and balanced main dish. 2025-02-14T23:04:40Z https://www.greatbritishchefs.com/recipes/kashubian-ruchanki-drop-scones-marinated-strawberries-consomme-sorbet-elderflower-recipe https://media-cdn2.greatbritishchefs.com/media/1eylkgwd/gbc_kuba_dishes-8.whqc_768x512q80.jpg Kashubian ‘Ruchanki’ Drop Scones, Marinated Strawberries, Consommé, Sorbet and Elderflower This summery Polish dessert from Kuba Winkowski is served with ruchanki, an icing-sugar dusted delight that is reminiscent of a fried drop scone. The whole dish is finished with piles of strawberries: whole, in sorbet and as a jewel-like consommé. 2025-02-14T23:04:41Z https://www.greatbritishchefs.com/recipes/hot-dirty-martini-fermented-tomato-hot-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/duipc0uh/gbc_gragata_edit-16.whqc_768x512q80.jpg Hot and Dirty Martini with Fermented Tomato Hot Sauce This savoury and spicy cocktail is made with a generous dash of olive brine and a fermented tomato hot sauce base. It’s served ice cold and garnished with plump Fragata olives filled with pimiento. 2025-02-14T23:04:42Z https://www.greatbritishchefs.com/recipes/marmalade-glazed-chicken-kebabs-shaved-fennel-salad-recipe https://media-cdn2.greatbritishchefs.com/media/oufpnteu/gbc_gragata_edit-7.whqc_768x512q80.jpg Marmalade-Glazed Chicken Kebabs In this mammoth kebab, chicken thighs are marinated and threaded onto two skewers then cooked on the grill until tender and lightly charred. They are finished with a sweet and spicy glaze made with marmalade and chilli. 2025-02-14T23:04:42Z https://www.greatbritishchefs.com/recipes/matcha-honey-spritz-crushed-almond-sugar-recipe https://media-cdn2.greatbritishchefs.com/media/21znuoyp/gbc_htc_pizza-40.whqc_768x512q80.jpg Matcha and Honey Spritz with Crushed Almond Sugar This sweet limey matcha spritz is a lightly caffeinated cocktail that's perfect for summer. The extra almond sugar can be used for more cocktails, and is also delicious sprinkled on top of muffins or cakes. 2025-02-14T23:04:41Z https://www.greatbritishchefs.com/recipes/black-olive-roasted-garlic-tapenade-recipe https://media-cdn2.greatbritishchefs.com/media/j1rn53r4/img79551.whqc_768x512q80.jpg Black Olive and Roasted Garlic Tapenade This simple, garlicky tapenade is made by roasting a whole bulb of garlic until it's soft and sweet, and then blending the gloves with plenty of good quality olives and some anchovies, for an extra savoury punch. 2026-02-05T17:16:05Z https://www.greatbritishchefs.com/recipes/classic-margherita-pizza-recipe https://media-cdn2.greatbritishchefs.com/media/na2pq3dp/gbc-allinsons-133-lowres.whqc_768x512q80.jpg Classic Margherita Pizza Sometimes, all you need is a super simple Margherita pizza: tomato, mozzarella, dough. This soft and easy-to-handle dough is made with Allinson's Strong White Bread Flour, which helps make the base strong enough to stretch out super thin for a crispy, well-baked crust. 2025-02-14T23:04:38Z https://www.greatbritishchefs.com/recipes/sausage-caramelised-onion-pizza-recipe https://media-cdn2.greatbritishchefs.com/media/v1ji4ddn/gbc-allinsons-131-lowres.whqc_768x512q80.jpg Sausage and Caramelised Onion Pizza This moreish pizza is topped with hunks of browned hot Italian sausage and sweet, slow-cooked caramelised onion. The crisp crust was made with Allinson's Strong White Bread Flour. 2025-02-14T23:04:38Z https://www.greatbritishchefs.com/recipes/sticky-beef-hot-honey-pizza-kimchi-mozzarella-stuffed-crust-recipe https://media-cdn2.greatbritishchefs.com/media/lozjx5gp/gbc-allinsons-123-lowres.whqc_768x512q80.jpg Sticky Beef and Hot-Honey Pizza with Kimchi-Mozzarella Stuffed Crust This stuffed-crust pizza is full of gooey mozzarella and tart kimchi, and topped with sweet and sticky soy-glazed beef. It's a truly maximalist pizza – but surprisingly easy to make at home. 2025-02-14T23:04:39Z https://www.greatbritishchefs.com/recipes/mortadella-confit-garlic-pizza-sriracha-cured-egg-yolks-recipe https://media-cdn2.greatbritishchefs.com/media/wjapmoww/gbc_htc_pizza-28.whqc_768x512q80.jpg Mortadella and Confit Garlic Pizza with Sriracha-Cured Egg Yolks This incredibly maximalist pizza is topped with rich gorgonzola, mortadella, gooey and spicy cured egg yolk and a good helping of confit garlic. 2025-02-14T23:04:39Z https://www.greatbritishchefs.com/recipes/sourdough-pizza-pork-belly-pineapple-gochujang-butter-recipe https://media-cdn2.greatbritishchefs.com/media/otxp5dld/gbc_htc_pizza-14.whqc_768x512q80.jpg Sourdough Pizza with Pork Belly, Pineapple and Gochujang Butter This next-level Hawaiian pizza uses sweet and buttery pork belly instead of regular ham, and pairs it with homemade caramelised pineapple. The whole pie is served with whipped gochujang butter, as a decadent and lightly spiced dip. 2025-02-14T23:04:39Z https://www.greatbritishchefs.com/recipes/courgette-pizza-herby-goat-cheese-chipotle-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/z3zfbwtj/gbc_htc_pizza-7.whqc_768x512q80.jpg Courgette Pizza with Herby Goat’s cheese and Chipotle Chutney This courgette pizza has a sunshine yellow base made from yellow courgettes, and is topped with crispy courgette fritti and creamy goat’s cheese. 2025-02-14T23:04:40Z https://www.greatbritishchefs.com/recipes/squid-ink-pizza-fried-octopus-tartar-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/1oepxlpx/gbc_htc_pizza-1.whqc_768x512q80.jpg Squid Ink Pizza with Fried Octopus and Tartar Sauce This dramatic, black squid ink pizza is topped with crispy deep-fried octopus, tart capers and plenty of tartar sauce for dipping. It is about as far from a plain margherita as you can get, and a really fun one to serve at a party. 2025-02-14T23:04:40Z https://www.greatbritishchefs.com/recipes/cucumber-elderflower-yuzu-mojito-recipe https://media-cdn2.greatbritishchefs.com/media/tudphs0a/gbc_salads_pt2-25.whqc_768x512q80.jpg Cucumber, Elderflower and Yuzu Mojito This sweet mojito is made with elderflower for a fragrant, summery twist on the classic. When they're in season, fresh elderflowers make a beautiful garnish. 2025-02-14T23:04:32Z https://www.greatbritishchefs.com/recipes/smoked-lamb-ribs-glazed-reduced-wine-yogurt-peas-recipe https://media-cdn2.greatbritishchefs.com/media/4k5czv2r/gbc_cune_ollie-17.whqc_768x512q80.jpg Smoked Lamb Ribs, Glazed in Reduced Wine, Yoghurt and Peas This rich lamb belly recipe is served with a silky reduced wine sauce, tart yogurt sauce and barbecued peas. It's the perfect pairing for a bottle of 2019 Cune Rioja Reserva, which can also be used in the sauce. 2025-02-14T23:04:36Z https://www.greatbritishchefs.com/recipes/lamb-burgers-quick-pickled-fennel-romesco-recipe https://media-cdn2.greatbritishchefs.com/media/mhknwt3o/gbc-cune-044-highres-landscape.whqc_768x512q80.jpg Lamb Burgers with Quick-Pickled Fennel and Romesco These juicy lamb burgers with a rich homemade romesco, allioli and crispy fried leeks are the perfect accompaniment to a glass of Cune Reserva. You will have more allioli and romesco than you need for just the four burgers, but they keep well in the fridge for 3-4 days. 2025-02-14T23:04:37Z https://www.greatbritishchefs.com/recipes/chile-rellenos-salsa-roja-salsa-verde-toasted-pumpkin-seeds-recipe https://media-cdn2.greatbritishchefs.com/media/o1iexnhs/gbc-cune-062-highres-landscape.whqc_768x512q80.jpg Chile Rellenos with Salsa Roja, Salsa Verde, and Toasted Pumpkin Seeds Chile rellenos are deep-fried dried chillies stuffed with a truly astounding amount of cheese. Find our recipe here. 2025-02-14T23:04:37Z https://www.greatbritishchefs.com/recipes/gambas-pil-pil-tarragon-preserved-lemon-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/sxvnjpsi/gbc-cune-083-highres-landscape.whqc_768x512q80.jpg Gambas Pil Pil with Tarragon and Preserved Lemon Salsa and Sesame Croutons This quick and comforting prawn dish has everything you could want: herby salsa verde, crunchy sesame croutons and, of course, piles of garlicky king prawns. 2025-02-14T23:04:38Z https://www.greatbritishchefs.com/recipes/cuttlefish-harissa-preserved-daikon-basil-recipe https://media-cdn2.greatbritishchefs.com/media/kcckity2/gbc_cune_ollie-4.whqc_768x512q80.jpg Cuttlefish, Harissa, Preserved Daikon and Basil This simple cuttlefish recipe from Ollie Templeton is served with a simple homemade harissa and daikon preserved in daikon, or an eye-catching and light side dish. It pairs beautifully with a bottle of 2021 Cune Blanco Barrel Fermented Rioja. 2025-02-14T23:04:35Z https://www.greatbritishchefs.com/recipes/grilled-jersey-royals-sobrasada-pickled-onion-manchego-recipe https://media-cdn2.greatbritishchefs.com/media/lz1pi44c/gbc_cune_ollie-13.whqc_768x512q80.jpg Grilled Jersey Royals, Sobrasada, Pickled Onion and Manchego These brown butter, Manchego and sobrasada-topped grilled Jersey Royals pair perfectly with a 2020 Cune Crianza, for a decadent, buttery side dish. Their richness is balanced out with homemade pickled onions and fresh chives. 2025-02-14T23:04:36Z https://www.greatbritishchefs.com/recipes/spelt-battered-pollock-satay-sauce-pickled-cucumber-recipe https://media-cdn2.greatbritishchefs.com/media/rikliio3/gbc-wyldemarket-justindesouza-16.whqc_768x512q80.jpg Spelt-Battered Pollock, Satay Sauce, Pickled Cucumber This incredibly crispy battered pollock from Richard Bainbridge is served with a quick and rich satay sauce and a fresh and light cucumber salad to balance everything out. 2025-02-14T23:04:36Z https://www.greatbritishchefs.com/recipes/lamb-scotch-egg-broad-beans-pea-pickled-cucumber-recipe https://media-cdn2.greatbritishchefs.com/media/w4jburir/gbc-wyldemarket-justindesouza-2.whqc_768x512q80.jpg Lamb Scotch Egg, Broad Beans, Pea and Pickled Cucumber Salad, Tahini Yoghurt This amazing lamb Scotch egg is served with a light and simple base of tender peas and broad beans with a yogurt sauce, and tart pickled cucumbers. 2025-02-14T23:04:36Z https://www.greatbritishchefs.com/recipes/poached-chicken-spring-vegetables-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/42zmj0ia/gbc-wyldemarket-justindesouza-15.whqc_768x512q80.jpg Poached Chicken, Spring Vegetables and Salsa Verde This light and nourishing chicken dish from Anna Tobias shows just how wonderful the often-forgotten technique of poaching is. Here, it effortlessly produces silky and tender chicken, with a potful of incredible broth to boot. 2025-02-14T23:04:37Z https://www.greatbritishchefs.com/recipes/calfs-foot-curry-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/v2fiizef/gbc-hgwalter-justindesouza-4.whqc_768x512q80.jpg Calf’s Foot Curry Noodles The rich and unctuous quality of calf’s foot make a slurpable coating for egg noodles in this recipe from chef Luke Farrell. 2025-02-14T23:04:38Z https://www.greatbritishchefs.com/recipes/pickled-cucumber-whipped-goats-cheese-confit-tomatoes-basil-recipe https://media-cdn2.greatbritishchefs.com/media/tx1pjrc4/gbc_salads_pt2-1.whqc_768x512q80.jpg Pickled Cucumber With Whipped Goat's Cheese, Confit Tomatoes and Basil This light, summery spread is perfect for a leisurely weekend lunch where you want something rich but full of veg. This recipe makes more basil vinaigrette than you'll need for four people, but it will keep well in the fridge for a few days. 2025-02-14T23:04:33Z https://www.greatbritishchefs.com/recipes/grilled-radicchio-salad-feta-spread-recipe https://media-cdn2.greatbritishchefs.com/media/u5yj4xkq/gbc_salads_pt2-8.whqc_768x512q80.jpg Grilled Radicchio Salad With Feta Spread, Crunchy Seeds and Harissa Vinaigrette Bitter radicchio makes the perfect partner for this rich, creamy feta and courgette spread. The spicy vinaigrette is made with chorizo and harissa, and the whole dish is finished with smoky, spiced mixed seeds. 2025-02-14T23:04:33Z https://www.greatbritishchefs.com/recipes/fried-chicken-caesar-salad-recipe https://media-cdn2.greatbritishchefs.com/media/lnupmyac/gbc_salads_pt2-19.whqc_768x512q80.jpg Fried Chicken Caesar Salad This decadent Caesar salad is made with spiced, fried chicken and crunchy, parmesan-dusted croutons. It's finished with sweet cherry tomatoes and even more parmesan. 2025-02-14T23:04:33Z https://www.greatbritishchefs.com/recipes/green-goddess-tahini-salad-chilli-crisp-flaxseed-crackers-recipe https://media-cdn2.greatbritishchefs.com/media/mvldxehf/gbc_salads_pt2-18.whqc_768x512q80.jpg Green Goddess-Tahini Salad With Chilli Crisp and Flaxseed Crackers Recuoe This herby green goddess salad is topped with crunchy flaxseed crackers, pickled shallots and a homemade chilli crisp. It's all served on a refreshing base of shredded romaine and fennel. 2025-02-14T23:04:34Z https://www.greatbritishchefs.com/recipes/coconut-lime-chilli-lemon-balm-recipe https://media-cdn2.greatbritishchefs.com/media/iqqilby3/gbc_hrishikesh_desai-12.whqc_768x512q80.jpg Coconut, Lime, Chilli and Lemon Balm This light, intricate dessert from Hrishikesh Desai is made with plenty of tart lime, creamy coconut milk and sweet meringue and mandarin gel. 2025-02-14T23:04:34Z https://www.greatbritishchefs.com/recipes/chocolate-delice-namelaka-butternut-squash-milk-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/m35hrrr4/gbc_hrishikesh_desai-15.whqc_768x512q80.jpg Chocolate Delice, Namelaka, Butternut Squash and Milk Sorbet This beautiful dessert from Hrishikesh Desai uses chocolate in a wide range of forms: caramelised, crumbed and whipped into a mousse, and serves these sweet delights alongside an unusual butternut squash panna cotta. 2025-02-14T23:04:34Z https://www.greatbritishchefs.com/recipes/cauliflower-moilee-tomato-cumin-gel-recipe https://media-cdn2.greatbritishchefs.com/media/z0adgscz/gbc_hrishikesh_desai-4.whqc_768x512q80.jpg Cauliflower, Moilee, Tomato and Cumin Gel An incredible cauliflower recipe made with both dehydrated and barbecued cauliflower, and served with a rich, fragrant moilee sauce. 2025-02-14T23:04:34Z https://www.greatbritishchefs.com/recipes/coconut-bavarois-beetroot-rasam-recipe https://media-cdn2.greatbritishchefs.com/media/zo5kkbfz/gbc_hrishikesh_desai-2.whqc_768x512q80.jpg Coconut Bavarois, Beetroot, Beetroot Rasam This incredible vegetarian main is made with a creamy coconut bavarois, filled with a sweet chutney and spiced beetroot rasam. 2025-02-14T23:04:35Z https://www.greatbritishchefs.com/recipes/fillet-beef-marinated-tandoori-spices-recipe https://media-cdn2.greatbritishchefs.com/media/kffj4nik/gbc_hrishikesh_desai-9.whqc_768x512q80.jpg Tandoori-spiced beef Wellington with Smoked Creamed Potatoes and Tandoori Gravy This beautiful spiced beef Wellington from Hrishikesh Desai is served with a spiced tandoory gravy, and creamy mashed potatoes topped with crunchy fried onions and sharp shallots. 2025-02-14T23:04:35Z https://www.greatbritishchefs.com/recipes/cod-wrapped-squash-enoki-shallot-ragu-smoked-fish-bone-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/wekgqr5h/gbc_hrishikesh_desai-8.whqc_768x512q80.jpg Cod Wrapped in Squash With Enoki and Shallot Ragù and Smoked Fish Bone Sauce This remarkable cod dish is wrapped in a blanched sheet of butternut squash, cut with a Japanese rotating mandolin, and then served on a enoki mushroom ragù. It's served with a side of rich, smoked fish bone sauce. 2025-02-14T23:04:35Z https://www.greatbritishchefs.com/recipes/rognon-de-veau-sauce-madere-recipe https://media-cdn2.greatbritishchefs.com/media/h2tductw/gbc_hgwalters_br-2.whqc_768x512q80.jpg Rognon de Veau Sauce Madère – Veal Kidney and Madeira Sauce This simple dish of veal kidney in a Madeira sauce comes from Henry Harris. The basis of this sauce is a good amount of Madeira (of course!) and also a rich, reduced veal stock. 2025-02-14T23:04:32Z https://www.greatbritishchefs.com/recipes/steak-lentil-salad-recipe https://media-cdn2.greatbritishchefs.com/media/wtxppjbx/gbc_sacla-8.whqc_768x512q80.jpg Steak and Lentil Salad Sliced pan-fried steak is served on top of lentils mixed with charred red peppers, marinated artichokes, rocket and a sauce made with the char-grilled aubergine pesto, plus shaved Parmesan to garnish. 2025-02-14T23:04:29Z https://www.greatbritishchefs.com/recipes/aubergine-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/ttabhalv/gbc_sacla-15.whqc_768x512q80.jpg Stuffed Aubergine Rolls Griddled aubergine slices are filled with a mixture of charred aubergine pesto, onion, basil, garlic and feta then rolled up and baked in a tomato sauce and garnished with swirls of aubergine pesto. 2025-02-14T23:04:29Z https://www.greatbritishchefs.com/recipes/spinach-halloumi-frittata-recipe https://media-cdn2.greatbritishchefs.com/media/j0eodpyr/gbc_sacla-23.whqc_768x512q80.jpg Spinach and Halloumi Frittata This simple frittata is made by mixing swirls of roasted pepper pesto into the eggs, which are then baked with chunks of halloumi cheese and spinach. 2025-02-14T23:04:30Z https://www.greatbritishchefs.com/recipes/one-pot-chicken-mushroom-truffle-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/myxpflep/mary_may24-29.whqc_768x512q80.jpg One Pot Chicken and Mushroom with Truffle Pesto This creamy chicken and mushroom skillet topped with truffle pesto and a fresh gremolata is the perfect comfort dish for this summer. Tender chicken thighs with a crispy skin are seared to perfection then served over a mushroom and shallot base infused with thyme and dijon mustard. 2025-02-14T23:04:30Z https://www.greatbritishchefs.com/recipes/thai-green-papaya-salad-spiced-peanuts-recipe https://media-cdn2.greatbritishchefs.com/media/ghtnxlqv/gbc_salads_pt1-9.whqc_768x512q80.jpg Thai green Papaya Salad with Spiced Roasted Peanuts This simple green papaya salad is inspired by som tam, and made with tart, unripe papaya and a sweet and sour tamarind and palm sugar dressing. 2025-02-14T23:04:31Z https://www.greatbritishchefs.com/recipes/ribeye-steak-grilled-artichoke-salad-chimichurri-recipe https://media-cdn2.greatbritishchefs.com/media/51alhbvh/gbc_salads_pt1-1.whqc_768x512q80.jpg Ribeye Steak and Grilled Artichoke Salad with Chimichurri Steak salad is a special dinner no matter how you do it, but this version is made extra bright and herby with a parsley chimichurri and grilled artichoke salad. 2026-01-07T16:03:26Z https://www.greatbritishchefs.com/recipes/greek-salad-heirloom-tomatoes-deep-fried-feta-salsa-verde-tahini-recipe https://media-cdn2.greatbritishchefs.com/media/dvxddcr5/gbc_salads_pt1-17.whqc_768x512q80.jpg Greek Salad with Heirloom Tomatoes, Deep-Fried Feta, Salsa Verde and Tahini This is Greek salad taken up a notch. It’s served with feta that is breaded and then deep-fried, so it’s beautifully soft and gooey, as well as a sweet tahini-honey drizzle. 2025-02-14T23:04:32Z https://www.greatbritishchefs.com/recipes/waldorf-inspired-baby-gem-salad-caramelised-walnuts-apple-recipe https://media-cdn2.greatbritishchefs.com/media/owrnxw2t/gbc_salads_pt1-18.whqc_768x512q80.jpg Waldorf-Inspired Baby Gem Salad With Caramelised Walnuts and Quick-Pickled Green Apple This revamped Waldorf salad swaps out excessively pungent chunks of blue cheese for a creamy and herby blue cheese dressing, and has sweet and tart pickled apple. A Waldorf salad for the Waldorf haters.  2025-02-14T23:04:32Z https://www.greatbritishchefs.com/recipes/halibut-piccolo-tomato-jam-courgette-nasturtium-recipe https://media-cdn2.greatbritishchefs.com/media/j3zgfipa/gbc_docket33_piccolo_v2-6.whqc_768x512q80.jpg Halibut, Piccolo Tomato Jam, Courgette and Nasturtium This simple halibut and Piccolo cherry tomato dish from Stuart Collins is made by gently poaching the halibut in rapeseed oil, and serving it with a side of intensely sweet semi-dried tomatoes and crunchy fried courgette flowers. 2025-02-14T23:04:31Z https://www.greatbritishchefs.com/recipes/piccolo-tomatoes-sweet-pickled-onions-ricotta-pasta-basil-recipe https://media-cdn2.greatbritishchefs.com/media/bfzd0kqb/gbc_docket33_piccolo_v2-1.whqc_768x512q80.jpg Piccolo Tomatoes, Sweet Pickled Onions, Ricotta Cavatelli, Basil This light pasta and Piccolo tomato dish from Stuart Collins is a perfect summer supper. It takes a few days to make the tomato consommé, but it's almost all hands off time, and a delicious sweet and tart side for the rich, ricotta cavatelli. 2025-02-14T23:04:31Z https://www.greatbritishchefs.com/recipes/fermented-piccolo-cherry-tomato-bruschetta-flatbreads-parsley-yoghurt-nduja-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/eljffhg0/gbc_piccolo_may24-5.whqc_768x512q80.jpg Fermented Piccolo Cherry Tomato Bruschetta on Toasted Sourdough Flatbreads With Parsley Yoghurt and ‘Nduja Aioli This bruschetta, made with lacto-fermented Piccolo cherry tomatoes, green olives and red onions, is served over lightly toasted sourdough flatbreads along with a fresh and aromatic parsley yoghurt, and a gently spiced ‘nduja aioli. 2025-02-14T23:04:30Z https://www.greatbritishchefs.com/recipes/butter-bean-spread-fermented-piccolo-tomatoes-garlic-sage-recipe https://media-cdn2.greatbritishchefs.com/media/qacllyi2/gbc_piccolo_may24-9.whqc_768x512q80.jpg Butter Bean Spread With Fermented Piccolo Tomatoes, Confit Garlic and Crispy, Frazzled Sage Leaves This yellow pepper and butter bean spread is the perfect summer sharing plate, topped with lacto-fermented cherry tomatoes, basil oil, confit garlic and crispy sage leaves.  2025-02-14T23:04:30Z https://www.greatbritishchefs.com/recipes/grilled-aubergine-harissa-herby-yoghurt-recipe https://media-cdn2.greatbritishchefs.com/media/iquhyp2w/gbc_scorched-13.whqc_768x512q80.jpg Grilled Aubergine with Harissa and Herby Yoghurt Topped with pomegranate seeds and fresh parsley, the heat of the harissa perfectly complements the charred sweetness of the aubergine and the cool tanginess of the yoghurt in this recipe. 2025-02-14T23:04:26Z https://www.greatbritishchefs.com/recipes/smoky-caponata-chargrilled-halloumi-recipe https://media-cdn2.greatbritishchefs.com/media/jmgpd1np/gbc_scorched-18.whqc_768x512q80.jpg Smoky Caponata with Chargrilled Halloumi This Sicilian-inspired dish is elevated by the rich and smoky flavours of the charred vegetables, cooked down with tangy capers, olives and red wine vinegar. 2025-02-14T23:04:27Z https://www.greatbritishchefs.com/recipes/five-spice-bourbon-spritz-peaches-mint-recipe https://media-cdn2.greatbritishchefs.com/media/obklkil4/gbc_scorched-7.whqc_768x512q80.jpg Five-Spice Bourbon Spritz With Peaches and Mint This five-spice bourbon spritz brings together a mix of warm spices with the characteristic kick of bourbon. It’s a refreshing, fizzy cocktail topped up with Prosecco and chilled by slices of frozen peach. 2025-02-14T23:04:26Z https://www.greatbritishchefs.com/recipes/cherry-tomatoes-labneh-balls-zaatar-mint-sumac-rosemary-thyme-recipe https://media-cdn2.greatbritishchefs.com/media/mafjqhy1/gbc_scorched-2.whqc_768x512q80.jpg Grilled Cherry Tomatoes and Herby Labneh Balls These olive oil-marinated grilled cherry tomatoes and spice-rolled labneh balls are perfect served as a mezze or antipasto. 2025-02-14T23:04:26Z https://www.greatbritishchefs.com/recipes/aubergine-garlic-marjoram-butter-tomatoes-lemon-recipe https://media-cdn2.greatbritishchefs.com/media/yekngiud/gbc_scorched-5.whqc_768x512q80.jpg Charred Aubergine and Garlic Whipped Butter with Grilled Tomatoes Compound butters are a wonderful way of incorporating more flavour into your dishes. This charred aubergine, garlic and marjoram whipped compound butter is served with capers and a touch of lemon zest for that perfect balance of acidity. 2025-02-14T23:04:26Z https://www.greatbritishchefs.com/recipes/fermented-piccolo-cherry-tomatoes-black-pepper-thyme-recipe https://media-cdn2.greatbritishchefs.com/media/nzldrprl/gbc_piccolo_may24-3.whqc_768x512q80.jpg Fermented Piccolo Cherry Tomatoes with Black Pepper and Thyme These fermented Piccolo cherry tomatoes are made with a 5% sea salt brine, and left for over a week until bubbly and effervescent. Perfect served over toast or spooned over a salad, this is a great way to preserve leftover tomatoes.  2025-02-26T13:09:31Z https://www.greatbritishchefs.com/recipes/grilled-new-potatoes-charred-jalapeno-green-ajika-recipe https://media-cdn2.greatbritishchefs.com/media/gn3fnbx0/gbc_scorched-10.whqc_768x512q80.jpg Grilled New Potatoes with Charred Jalapeño Green Ajika The potatoes are then served on a bed of red pepper spread, made with cayenne pepper and hot smoked paprika, and topped with green ajika. 2025-09-22T15:37:50Z https://www.greatbritishchefs.com/recipes/pandesal-recipe https://media-cdn2.greatbritishchefs.com/media/mefg3w0f/gbc_donia_edit-7.whqc_768x512q80.jpg Pandesal Pandesal is a Filipino bread roll which is rolled in fine breadcrumbs. Despite the name (salt bread) it’s slightly sweet, and delicious for breakfast. Here it’s served with a beautiful quenelle of herb butter. 2025-02-14T23:04:25Z https://www.greatbritishchefs.com/recipes/salted-duck-egg-salad-recipe https://media-cdn2.greatbritishchefs.com/media/if1b1eyb/gbc_donia_edit-3.whqc_768x512q80.jpg Salted Duck Egg Salad This simple salad is a great side dish or starter, especially for any lovers of rich and savoury salted egg yolks and ripe tomatoes. Salted duck eggs are an extremely versatile ingredient, and easily available in Chinese supermarkets. 2025-02-14T23:04:27Z https://www.greatbritishchefs.com/recipes/adobo-mushroom-croquettes-recipe https://media-cdn2.greatbritishchefs.com/media/5fxhqijb/gbc_donia_edit-1.whqc_768x512q80.jpg Adobo Mushroom Croquettes These béchamel croquettes are filled with wild mushrooms cooked in a tangy adobo sauce. They are a great vegetarian appetiser, and work well with any mushrooms that you have. 2025-02-14T23:04:27Z https://www.greatbritishchefs.com/recipes/corn-custard-tart-recipe https://media-cdn2.greatbritishchefs.com/media/p0gb22yk/gbc_donia_edit-9.whqc_768x512q80.jpg Corn Custard Tart This simple recipe is a fun twist on the classic English custard tart, with almost no extra work. Although corn is generally associated with savoury cooking, its sweetness and brightness pairs perfectly with the rich, sweet custard.  2025-02-14T23:04:28Z https://www.greatbritishchefs.com/recipes/ube-choux-recipe https://media-cdn2.greatbritishchefs.com/media/is5pgddu/gbc_donia_edit-11.whqc_768x512q80.jpg Ube Choux Ube – a purple yam – is the charismatic star of many Filipino desserts. It’s what gives the sweet ube halaya, or ube jam, used in this beautiful choux its deep purple colour, and comforting savoury flavour. 2025-02-14T23:04:28Z https://www.greatbritishchefs.com/recipes/lamb-shoulder-caldereta-pie-recipe https://media-cdn2.greatbritishchefs.com/media/32xoh0wp/gbc_donia_edit-5.whqc_768x512q80.jpg Lamb Shoulder Caldereta Pie This tender caldereta pie is filled with bell peppers, creamy slow-cooked potatoes and chunks of lamb shoulder. Caldereta, meaning cauldron, is a popular stew in the Phillipines made with liver paste. 2025-02-14T23:04:29Z https://www.greatbritishchefs.com/recipes/reef-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/zisfmkmj/kin_0009_reef-chicken.whqc_768x512q80.jpg Reef Chicken Reef chicken is a baked chicken thigh dish from Dominica, and is sweet and sticky thanks to the rum, lime juice and mango chutney. There is a recipe for homemade mango chutney in Marie Mitchell’s book Kin on page 32, which makes this recipe even more delicious. 2025-02-14T23:04:29Z https://www.greatbritishchefs.com/recipes/mango-chow-recipe https://media-cdn2.greatbritishchefs.com/media/ycznkef1/kin_0002_mango-chow.whqc_768x512q80fpt716fpl504.jpg Mango Chow Mango chow is a spicy, tangy mango salad that is a popular snack across Trinidad and Tobago. It’s made with green, unripe mangoes that are sour and refreshing, and have a firmer texture than ripe mangoes. 2025-02-14T23:04:28Z https://www.greatbritishchefs.com/recipes/buss-up-shut-roti-recipe https://media-cdn2.greatbritishchefs.com/media/a1tpytd0/screenshot-2024-05-07-at-173330.whqc_768x512q80.png Buss Up Shut Roti These delicate, flaky roti from Marie Mitchell are a labour of love, but a meditative one. The roti are laminated, like croissants, with a mixture of ghee and oil so they have countless delicate, flaky layers.  2025-02-14T23:04:28Z https://www.greatbritishchefs.com/recipes/pulled-pork-sweet-potatoes-apple-chilli-chutney-lime-zest-aioli-pickled-carrots-recipe https://media-cdn2.greatbritishchefs.com/media/43wlxw0e/gbc_bbq-6.whqc_768x512q80.jpg Pulled Pork Loaded Sweet Potatoes, Apple and Chilli Chutney, Lime Zest Aioli and Pickled Shredded Carrots These irresistible loaded sweet potatoes are packed with tender pulled pork, tangy apple-chilli chutney and an aromatic lime zest aioli. Topped with pickled shredded carrots for that extra zing, they are the perfect addition to any barbecue.  2025-02-14T23:04:24Z https://www.greatbritishchefs.com/recipes/pulled-pork-flatbreads-mango-avocado-salsa-pistachio-pesto-pickled-onions-recipe https://media-cdn2.greatbritishchefs.com/media/zigb2wgc/gbc_bbq-3.whqc_768x512q80.jpg Pulled Pork Flatbreads with Mango-avocado Salsa, Pistachio Pesto and Pickled Onions These sourdough flatbreads are a great way to use an unfed starter which you would otherwise discard. Served with slow-cooked pulled pork and a vibrant mango, preserved lemon and avocado salsa, these flatbreads can be served as a main dish or shared as an appetiser.  2025-02-14T23:04:24Z https://www.greatbritishchefs.com/recipes/pulled-pork-sourdough-potato-rolls-monterey-jack-cheese-chimichurri-chipotle-coleslaw-pickled-onions-recipe https://media-cdn2.greatbritishchefs.com/media/30nfoe4n/gbc_bbq-10.whqc_768x512q80.jpg Pulled Pork Potato Rolls with Monterey Jack, Chimichurri, Chipotle Coleslaw and Pickled Onions These pillowy soft potato sourdough buns are filled with melting Monterey Jack cheese, barbecued pulled pork and a smokey chipotle coleslaw. Each bun is brushed with a zesty chimichurri made with fresh herbs, garlic and olive oil then topped with the pork and remaining garnishes. Perfect for making in advance then throwing on the grill to melt the cheese once guests arrive, these rolls are great for family dinners or evenings with friends. 2025-02-14T23:04:24Z https://www.greatbritishchefs.com/recipes/fast-barbecue-pulled-pork-recipe https://media-cdn2.greatbritishchefs.com/media/lsuh5lgz/gbc_bbq-13.whqc_768x512q80.jpg Fast BBQ Pulled Pork Pulled pork is a true barbecue classic, but many people avoid making it at home due to the time commitment involved - slow-cooked pork can take up to 12 hours. We’ve developed a ‘hot and fast’ method for cooking pulled pork that will give you excellent and extremely similar results in 4-5 hours! 2025-02-14T23:04:25Z https://www.greatbritishchefs.com/recipes/cucumber-elderflower-gin-ice-lollies-recipe https://media-cdn2.greatbritishchefs.com/media/rsdbqshh/cucumber-elderflower-and-gin-or-lime-ice-lollies-p-44.whqc_768x512q80.jpg Angela Clutton's Cucumber, Elderflower and Gin (or Lime) Ice Lollies This recipe from Angela Clutton takes some of Britain's most refreshing summer flavours – cucumber, elderflower cordial and ice-cold gin – then turns them into a beautiful ice lolly. 2025-02-14T23:04:24Z https://www.greatbritishchefs.com/recipes/smacked-radishes-sesame-sumac-mint-recipe https://media-cdn2.greatbritishchefs.com/media/q2op11ed/smacked-radishes-with-sesame-sumac-and-mint-p-306.whqc_768x512q80.jpg Angela Clutton's Smacked Radishes with Sesame, Sumac and Mint This quick, tart and colourful salad from Angela Clutton is the perfect side dish to a rich main meal. 2025-02-14T23:04:25Z https://www.greatbritishchefs.com/recipes/asparagus-hot-smoked-trout-pea-shoot-tart-recipe https://media-cdn2.greatbritishchefs.com/media/v0refkdm/asparagus-hot-smoked-trout-pea-shoot-tart-p-270.whqc_768x512q80fpt484fpl500.jpg Angela Clutton's Asparagus, Hot-smoked Trout and Pea Shoot Tart This is a springtime joy of a tart. At its best when it’s not been out of the oven too long, but also very lovely at room temperature. Serve with new potatoes and perhaps a bowl of dressed leaves. 2025-02-14T23:04:25Z https://www.greatbritishchefs.com/recipes/torched-barbecue-pork-recipe https://media-cdn2.greatbritishchefs.com/media/23rpp3mu/lotus-root-pork-neck01.whqc_768x512q80fpt689fpl490.jpg Torched Barbecue Pork With Málà Lotus Root Slices, Preserved Plum In this recipe from Chef Chris Zhong, tender pieces of pork are topped with lightly pickled lotus root, and marinated in a tangy sauce made with red fermented bean curd, for maximum flavour. 2025-02-14T23:04:23Z https://www.greatbritishchefs.com/recipes/gourmet-rice-saffron-aioli-recipe https://media-cdn2.greatbritishchefs.com/media/xawhqk5b/paella1_v2.whqc_768x512q80fpt517fpl508.jpg Gourmet Rice with Saffron Aioli For this comforting squid paella recipe from Chef Peio Cruz, you start by making a salmorreta. This is a flavourful, rich purée of ñora peppers, tomatoes and garlic which is added to the base of squid, rice and caramelised onions. 2025-02-14T23:04:23Z https://www.greatbritishchefs.com/recipes/lamb-shank-fatteh-recipe https://media-cdn2.greatbritishchefs.com/media/4imk1skb/lambs-shank-fatteh01.whqc_768x512q80fpt588fpl523.jpg Lamb Shank Fatteh These striking lamb shank pies from Unilever chef Sherif Afifi are made by slowly cooking lamb shanks sous vide with fresh oranges and ras el hanout, and then baking them in individual pot pies. The pies are served with a homemade roasted red pepper sauce. This recipe was created as part of Unilever’s 2024 Future Menus trend report, to showcase the Modernised Comfort Food trend. 2025-02-14T23:04:23Z https://www.greatbritishchefs.com/recipes/caramelised-butternut-squash-tostada-recipe https://media-cdn2.greatbritishchefs.com/media/uy5fnoqm/butternut-squash-tostada01.whqc_768x512q80fpt644fpl519.jpg Caramelised Butternut Squash Tostada Butternut squash is made absolutely irresistible in this colourful caramelised butternut squash tostada from Chef Dana Cohen. It has a crispy kale, sage and pumpkin seed topping and is served with a mayonnaise and feta sauce. 2025-02-14T23:04:23Z https://www.greatbritishchefs.com/recipes/coastal-herbs-whipped-goats-cheese-honey-crumb-recipe https://media-cdn2.greatbritishchefs.com/media/roypnqbx/gbc_mermaidgin-4.whqc_768x512q80.jpg Harriet Mansell's Tempura Coastal Herbs, Whipped Goat's Cheese and Honey Harriet Mansell recommends serving this dish as a starter, and told us it pairs well with a gin and tonic. It would also be good as part of a sharing platter. She uses a very light tempura batter, to allow the aroma of the samphire and flower buds to come through. 2025-02-14T23:04:21Z https://www.greatbritishchefs.com/recipes/woodruff-yoghurt-dressing-seeded-crackers-recipe https://media-cdn2.greatbritishchefs.com/media/hw0hjxjj/gbc_mermaidgin-10.whqc_768x512q80.jpg Woodruff Yoghurt, Dressing and Seeded Crackers Harriet Mansell's recipe uses foraged woodruff in a yoghurt dip and combines it with crisp seeded crackers. 2025-02-14T23:04:21Z https://www.greatbritishchefs.com/recipes/pine-cucumber-coastal-brassica-nigra-grains-paradise-oats-recipe https://media-cdn2.greatbritishchefs.com/media/elukjpce/gbc_mermaidgin-18.whqc_768x512q80.jpg Pine and Cucumber, Coastal Brassica Nigra and Grains of Paradise Oats Harriet Mansell told us that this unusual pairing of flavours is designed to evoke the herbal flavours of the coastline. Perfumed, botanical and herbal all in one. 2025-02-14T23:04:21Z https://www.greatbritishchefs.com/recipes/ham-hock-terrine-jammy-egg-recipe https://media-cdn2.greatbritishchefs.com/media/ebiljcmf/gbc_freshlay_03-16.whqc_768x512q80.jpg Ham Hock Terrine with a Jammy Egg and Parsley Mayonnaise This simple ham hock terrine is made by wrapping jammy Freshlay Farms Golden Yolker® eggs in a rich ham hock terrine. 2025-02-14T23:04:18Z https://www.greatbritishchefs.com/recipes/curried-brown-butter-potato-salad-recipe https://media-cdn2.greatbritishchefs.com/media/ifun1p40/05_potatosalad_582_f.whqc_768x512q80.jpg Curried Brown Butter Potato Salad with Quick Pickled Corn This is a truly spectacular potato salad, sure to please anyone who is mayo-averse. Potatoes, butter and corn is always a winning combination, but here the butter is browned, the corn pickled and the whole dish tied together with crunchy garlic chips. Divine. 2025-02-14T23:04:22Z https://www.greatbritishchefs.com/recipes/grilled-plums-five-spice-crumble-honey-rum-cream-recipe https://media-cdn2.greatbritishchefs.com/media/acpb01nb/39_plums_3097_f.whqc_768x512q80.jpg Grilled Plums, Five-Spice Crumble and Honey-Rum Cream Plums are undeniably delicious raw, but when cooked on the barbecue they take on an extra dimension. They are best served simply, as they are here, with just a touch of rich crumble and barely-sweet cream. 2025-02-14T23:04:22Z https://www.greatbritishchefs.com/recipes/sticky-spiced-mango-pork-shoulder-mango-pickle-recipe https://media-cdn2.greatbritishchefs.com/media/htwn1at3/27_porkshoulder_2090v2_f.whqc_768x512q80.jpg Sticky Spiced Mango Pork Shoulder with Mango Pickle Cooking pork low and slow on the barbecue is well worth the time investment it requires. Helen Graves here serves her mango-glazed pork with a homemade mango pickle and refreshing raita. This is the perfect meal for a sunny celebration. 2025-02-14T23:04:22Z https://www.greatbritishchefs.com/recipes/wagyu-tongue-huarache-recipe https://media-cdn2.greatbritishchefs.com/media/c3tbxfir/gbc_kol_hgwalter-1.whqc_768x512q80.jpg Wagyu Tongue Huarache Santiago Lastra here used three different types of corn masa to get his striking, striped huarache, which is filled with tender beef tongue and a creamy camelina seed purée. 2025-02-14T23:04:22Z https://www.greatbritishchefs.com/recipes/apple-honey-sake-sour-recipe https://media-cdn2.greatbritishchefs.com/media/3vlhok1e/gbc_eggs-12.whqc_768x512q80.jpg Apple and Honey Sake Sour Boost your cocktail skills with this apple and honey sake sour. Shaking sake, apple juice, lemon juice, and a touch of honey syrup over ice, this cocktail is the perfect balance of sweet, tart, and citrusy notes. Topped with a twist of lemon zest and homemade dried apple slices. 2025-02-14T23:04:17Z https://www.greatbritishchefs.com/recipes/berry-pavlova-poached-rhubarb-orange-ginger-curd-recipe https://media-cdn2.greatbritishchefs.com/media/uqgofgvs/gbc_megapav-3.whqc_768x512q80.jpg Mixed Berry Pavlova With Poached Rhubarb and Orange-Ginger Curd This show stopping dessert is made of four crisp on the outside and soft on the inside meringue layers, nestled between whipped cream, and drizzled with a zingy orange-ginger curd. Dotted with fresh berries, this eccentric dessert is sure to impress.  2025-02-14T23:04:17Z https://www.greatbritishchefs.com/recipes/chocolate-mousse-olive-oil-sea-salt-recipe https://media-cdn2.greatbritishchefs.com/media/paie5ue4/gbc_megapav-6.whqc_768x512q80.jpg Chocolate Mousse With Olive Oil and Sea Salt This rich, velvety chocolate mousse is made with only two ingredients, eggs and chocolate. Served with a crispy tuile, a drizzle of extra virgin olive oil and a pinch of flaky salt, this dessert is the perfect balance of sweet and salty tones.  2025-02-14T23:04:18Z https://www.greatbritishchefs.com/recipes/toum-shallots-kalamata-olives-honey-recipe https://media-cdn2.greatbritishchefs.com/media/2tajm1uu/gbc_megapav-10.whqc_768x512q80.jpg Toum With Crispy Shallots, Kalamata Olives and Honey This Lebanese inspired creamy garlic toum is best served with fresh, warm bread to mop up all the goodness. Topped with crispy shallots, sun-dried tomatoes and Kalamata olives, then drizzled with honey for a touch of sweetness, this is more than just a dip.  2025-02-14T23:04:18Z https://www.greatbritishchefs.com/recipes/smoky-charred-aubergine-tahini-dressing-recipe https://media-cdn2.greatbritishchefs.com/media/i0jnuvew/gbc_carapelli_02-2.whqc_768x512q80.jpg Smoky Charred Aubergine with Tahini Dressing Smoky charred aubergines are unbelievably delicious – and the beautiful garnishes of this dish bring sharpness, creaminess and freshness to the soft, smoky aubergine. 2025-02-14T23:04:16Z https://www.greatbritishchefs.com/recipes/grilled-celeriac-skewers-golden-syrup-glaze-recipe https://media-cdn2.greatbritishchefs.com/media/zy4dgkei/gbc_carapelli_02-11.whqc_768x512q80.jpg Grilled Celeriac Skewers with Golden Syrup Glaze These celeriac skewers from Rishim Sachdeva are made by cooking thin slivers of celeriac until they are sticky and crisp, and then serving them over crunchy toasted sourdough. An innovative, vegan alternative for a barbecue. 2025-02-14T23:04:16Z https://www.greatbritishchefs.com/recipes/crab-xo-taco-recipe https://media-cdn2.greatbritishchefs.com/media/dv5ohllr/gbc_smoke_edit-4.whqc_768x512q80.jpg Crab XO Taco These elegant ‘tacos’ from Stu Deeley are made by baking a rich cracker over metal tubes to give them their elegant curved shape. The tubes are then filled with a rich crab and XO sauce mayo filling. 2025-05-21T10:40:34Z https://www.greatbritishchefs.com/recipes/scallops-jamon-sauce-cocoa-pod-dashi-vinegar-glaze-recipe https://media-cdn2.greatbritishchefs.com/media/cijfkgzy/gbc_smoke_edit-18.whqc_768x512q80.jpg Scallops with Jamón Sauce and Cocoa Pod and Dashi Vinegar Glaze This scallop dish from Stu Deeley involves preparing the scallops very meticulously – they are first frozen to help soften the texture, then cooked in oil, then butter, glazed and finally barbecued, and served with a rich jamón sauce infused with salami. 2025-02-14T23:04:20Z https://www.greatbritishchefs.com/recipes/hereford-aged-striploin-tartare-red-pepper-orange-pine-nut-recipe https://media-cdn2.greatbritishchefs.com/media/ti1lfcbq/gbc_smoke_edit-9.whqc_768x512q80.jpg Hereford Aged Striploin Tartare, Red Pepper, Orange, Pine Nut This colourful beef tartare from Stu Deeley is garnished with a homemade red pepper ketchup, jalapeño mayonnaise, orange, pine nuts and pea shoots. 2025-02-14T23:04:20Z https://www.greatbritishchefs.com/recipes/baked-alaska-orange-ginger-parfait-recipe https://media-cdn2.greatbritishchefs.com/media/clxp1at1/gbc_smoke_edit-15.whqc_768x512q80.jpg Baked Alaska with Orange and Ginger Parfait This 'baked Alaska' from Stu Deeley is filled with a double layer of parfait: a layer of orange and a layer of ginger. The Alaska is decorated with marigold leaves, orange segments and gingerbread. 2025-02-14T23:04:20Z https://www.greatbritishchefs.com/recipes/sea-bass-smoked-espelette-butter-sauce-coco-bean-cassoulet-recipe https://media-cdn2.greatbritishchefs.com/media/rf3ltizd/gbc_smoke_edit-2.whqc_768x512q80.jpg Sea Bass, Smoked Espelette Butter Sauce, Coco Bean Cassoulet This sea bass recipe from Stu Deeley is served with a simply coco bean cassoulet, and a rich Espelette pepper sauce made with smoked butter. Espelette pepper is a bright red chilli powder made from chillies grown in the Basque region of France. 2025-02-14T23:04:20Z https://www.greatbritishchefs.com/recipes/trout-golden-beetroot-sour-cream-elderflower-recipe https://media-cdn2.greatbritishchefs.com/media/suuf4fig/gbc_smoke_edit-12.whqc_768x512q80.jpg Chalk Stream Trout, Golden Beetroot, Sour Cream, Elderflower This light starter from Stu Deeley involves home-cured and smoked trout, which is served with a very simple beetroot sauce, and pickled beetroot and trout roe garnish. 2025-02-14T23:04:21Z https://www.greatbritishchefs.com/recipes/smoked-haddock-scotch-egg-recipe https://media-cdn2.greatbritishchefs.com/media/jjgluir3/gbc_freshlay_03-11.whqc_768x512q80.jpg Smoked Haddock Scotch Egg This Scotch eggs from Anna Søgaard are pescatarian-friendly, using a mixture of smoked haddock and potato instead of pork, and are served on a bed of peppery watercress. 2025-02-14T23:04:18Z https://www.greatbritishchefs.com/recipes/pan-fried-hake-curried-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/13mfxjjy/gbc_apricity_fish-14.whqc_768x512q80.jpg Pan-Fried Hake with Curried Mussels This recipe by Chantelle Nicholson uses hake, a great sustainable alternative to cod, and mussels, a lovely sustainable alternative to prawns, as the base of this spiced fish stew, rich with coconut milk. 2025-02-14T23:04:19Z https://www.greatbritishchefs.com/recipes/cured-mackerel-gooseberry-spring-slaw-creme-fraiche-recipe https://media-cdn2.greatbritishchefs.com/media/gqicz1pj/gbc_apricity_fish-4.whqc_768x512q80.jpg Cured Mackerel, Gooseberry, Spring Slaw, Crème Fraîche This beautiful fresh mackerel recipe from Chantelle Nicholson is served with gooseberries and a light cabbage slaw. A lot of mackerel sold in the UK is smoked, but it's also delicious fresh. 2025-02-14T23:04:19Z https://www.greatbritishchefs.com/recipes/plaice-roast-cauliflower-capers-recipe https://media-cdn2.greatbritishchefs.com/media/4wpobzqc/gbc_apricity_fish-11.whqc_768x512q80.jpg Plaice, Roast Cauliflower and Capers One humble cauliflower is used in three different ways in this beautiful plaice recipe from Chantelle Nicholson. Plaice is a great sustainable white fish to cook with, especially with served simply and with plenty of butter. 2025-02-14T23:04:19Z https://www.greatbritishchefs.com/recipes/mayak-eggs-five-spice-kale-rice-recipe https://media-cdn2.greatbritishchefs.com/media/khqnav1g/gbc_eggs-10.whqc_768x512q80.jpg Mayak Eggs With Crispy Five-Spice Kale These mayak eggs (Korean marinated eggs), marinated in a soy-based sauce overnight with chillies and spring onions, are an explosion of umami flavour. Paired with crispy kale seasoned with Chinese five spice, brown sugar and a hint of salt, this dish is perfect served over white rice for a quick but satisfying meal. 2025-02-14T23:04:17Z https://www.greatbritishchefs.com/recipes/chawanmushi-steamed-eggs-shallot-chilli-oil-recipe https://media-cdn2.greatbritishchefs.com/media/uw2jmeba/gbc_eggs-16.whqc_768x512q80.jpg Chawanmushi-Inspired Steamed Eggs With Crispy Shallot Chilli Oil These chawanmushi inspired steamed eggs are made with lightly beaten eggs and chicken stock, poured into bowls and steamed until just set. Topped with a homemade crispy chilli oil, where the garlic and shallots are cooked in the oil before it’s poured over the chilli flakes and spices, infusing it with all that goodness.  2025-02-14T23:04:16Z https://www.greatbritishchefs.com/recipes/pink-devilled-eggs-garlic-cayenne-recipe https://media-cdn2.greatbritishchefs.com/media/niedqxiv/gbc_eggs-4.whqc_768x512q80.jpg Pink Devilled Eggs With Garlic and Cayenne This vibrant twist on the classic devilled eggs is a must try this Easter season. Overnight marination infuses the eggs with a lively pink hue, and they are then piped with a garlic and cayenne filling made with the yolks. Topped with black pepper, chives and a touch of lemon zest, these devilled eggs are irresistible.  2025-02-14T23:04:17Z https://www.greatbritishchefs.com/recipes/hot-honey-cured-egg-yolks-chive-cottage-cheese-sourdough-recipe https://media-cdn2.greatbritishchefs.com/media/pgcjz1of/gbc_eggs-2.whqc_768x512q80.jpg Hot Honey Cured Egg Yolks With Chive Cottage Cheese on Toasted Sourdough This simple but impressive recipe uses hot honey to cure egg yolks, which are served perfectly jammy and spread over toasted sourdough with chive cottage cheese. The honey is simmered with chillies, smoked paprika and a pinch of salt before being left to cool and infuse.  2025-02-14T23:04:16Z https://www.greatbritishchefs.com/recipes/garam-masala-chocolate-chunk-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/funl4xfz/garam-masala-chocolate-chunk-cookies.whqc_768x512q80.jpg Eleanor Ford's Garam Masala & Chocolate Chunk Cookies These simple, lightly spiced chocolate chip cookies from Eleanor Ford’s A Whisper of Cardamom are made with a mixture of dark chocolate chunks and sweet and spicy crystallised ginger. 2025-02-14T23:04:13Z https://www.greatbritishchefs.com/recipes/brown-butter-cherry-oat-squares-recipe https://media-cdn2.greatbritishchefs.com/media/nlmh2fni/cherry-oat-squares.whqc_768x512q80.jpg Brown Butter and Cherry Oat Squares s These oaty bars from Eleanor Ford’s A Whisper of Cardamom are made by cooking a buttery, flapjack-like layer over a short, rich and only lightly sweetened biscuit layer, infused with mahleb. 2025-02-14T23:04:14Z https://www.greatbritishchefs.com/recipes/tangy-lemon-and-juniper-bars https://media-cdn2.greatbritishchefs.com/media/g5givlyh/221003_cardamom_tangy_lemon_juniper_bars_047.whqc_768x512q80.jpg Tangy lemon and juniper bars 2025-02-14T23:04:14Z https://www.greatbritishchefs.com/recipes/candied-orange-burnt-basque-cheesecake https://media-cdn2.greatbritishchefs.com/media/dvudxilj/gbc_preserved_lemons-9.whqc_768x512q80.jpg Candied Orange Burnt Basque Cheesecake This candied orange burnt Basque cheesecake combines the bright citrus flavours of oranges with the creamy richness of cheesecake. Topped with sweet candied orange slices, which are also chopped up and mixed into the base, this cheesecake is perfect if you want a satisfying dessert with a touch of zing. 2025-10-24T15:28:05Z https://www.greatbritishchefs.com/recipes/fatteh-recipe https://media-cdn2.greatbritishchefs.com/media/4spfe3uf/gbcimadjan202442.whqc_768x512q80.jpg Imad Alarnab's Fatteh Fatteh refers to the shredded flatbread used in this dish, and this version is traditionally eaten on Fridays. The dressing is best made with homemade hummus as well, or the best quality you can find. 2025-11-17T16:20:40Z https://www.greatbritishchefs.com/recipes/batata-zaraa-harra-recipe https://media-cdn2.greatbritishchefs.com/media/my5feql5/gbcimadjan202449.whqc_768x512q80.jpg Batata and Zaraa Harra – Spiced Roast Potatoes and Cauliflower with a Sprinkling of Pomegranate Seeds Imad says this dish of spiced cauliflower and potatoes is very popular in Syria, and extremely easy to make at home. The potatoes and cauliflower are roasted with a gently spiced sauce made with harissa and roasted garlic. 2025-02-14T23:04:15Z https://www.greatbritishchefs.com/recipes/fattoush-recipe https://media-cdn2.greatbritishchefs.com/media/4wdjg1wx/gbcimadjan202466.whqc_768x512q80.jpg Imad Alarnab's Fattoush This easy fattoush recipe from Imad Alarnab is made with crispy baked flatbreads, and topped with creamy spiced avocado. It's a delicious, balanced salad with plenty of crunch from the lettuce, cucumber and spiced flatbread. 2025-02-14T23:04:15Z https://www.greatbritishchefs.com/recipes/khatif-ghanam-recipe https://media-cdn2.greatbritishchefs.com/media/drpdezto/gbcimadjan202458.whqc_768x512q80.jpg Imad Alarnab's Katif Ghanam with Kabsa Rice This beautiful slow-cooked lamb dish from Imad Alarnab is served over a dish of spiced, raisin-studded red pepper rice. Imad notes that you can also swap out the rice, and instead serve this with roasted potatoes. 2025-02-14T23:04:15Z https://www.greatbritishchefs.com/recipes/whipped-hot-chocolate-easter-egg-recipe https://media-cdn2.greatbritishchefs.com/media/nqyhesp1/gbc_tassimo_march24_edit-29.whqc_768x512q80.jpg Whipped Hot Chocolate Easter Egg With White Chocolate Drizzle, Strawberries and Cream This adorable Easter egg is filled with a rich hot chocolate ganache made with Tassimo Cadbury Hot Chocolate. We've finished ours with a white chocolate drizzle, strawberries and a selection of Easter chocolate. 2025-02-14T23:04:14Z https://www.greatbritishchefs.com/recipes/orange-cardamom-mezcal-margarita https://media-cdn2.greatbritishchefs.com/media/tbfjyj33/gbc_citruspt2_edit-9.whqc_768x512q80.jpg Orange and Cardamom Mezcal Margarita This orange and cardamom mezcal margarita with fresh coriander and a twist of zest is a vibrant cocktail packed with freshness. Mezcal is a spirit originating in Mexico and has a history dating back centuries. Distilled from agave plants, the smoky spirit has risen to global prominence due to the complex flavour profile and artisanal craftsmanship methods. This cocktail celebrates the unique taste of mezcal, combining it with the bright flavours of orange and lime, and the warmth of cardamom. 2025-02-14T23:04:10Z https://www.greatbritishchefs.com/recipes/lemon-olive-oil-cake-candied-lemon-zest https://media-cdn2.greatbritishchefs.com/media/mzsbvjk3/gbc_citruspt2_edit-16.whqc_768x512q80.jpg Frosted Lemon and Olive Oil Cake With Candied Lemon Zest This nostalgic lemon and olive oil drizzle cake is the perfect combination of sweetness and tartness. The cake is made with a classic lemon and sugar base but with added olive oil for some extra depth of flavour, then topped with candied lemon zest dusted in sugar and drizzled with a lemon infused glaze. 2025-02-14T23:04:11Z https://www.greatbritishchefs.com/recipes/citrusade-mint-ginger https://media-cdn2.greatbritishchefs.com/media/b5eln54z/gbc_citruspt2_edit-12.whqc_768x512q80.jpg Citrusade With Mint and Fresh Ginger This fresh and vibrant citrusade recipe is the perfect pick-me-up. Whole lemons, oranges and limes are blended together with a touch of ginger, sugar and water, then served over ice with a few sprigs of fresh mint and sliced fruit to garnish.  2025-02-14T23:04:12Z https://www.greatbritishchefs.com/recipes/leeks-red-pepper-chickpea-spread-pine-nuts-lemon-oil https://media-cdn2.greatbritishchefs.com/media/frtbmvt1/gbc_citruspt2_edit-4.whqc_768x512q80.jpg Pan-Seared Leeks With Red Pepper and Chickpea Spread, Toasted Pine Nuts and Lemon Oil When life gives you lemons, very few think of turning them into a delicious, zingy lemon oil. And the few that do are better off for it. In this dish, a bed of red pepper and chickpea spread is topped with golden brown leeks, cooked in butter until soft, and drizzled with a generous glug of fresh lemon oil. Served with some toasted pine nuts for that extra bit of crunch, this dish is perfect served as a side or as a main course. 2025-02-14T23:04:12Z https://www.greatbritishchefs.com/recipes/lemon-green-tea-bruleed-posset https://media-cdn2.greatbritishchefs.com/media/yiwj3nhm/gbc_citruspt2_edit-3.whqc_768x512q80.jpg Lemon and Green Tea Brûléed Posset There’s something special about a crunchy brûléed topping to a sweet and creamy dessert. This lemon and green tea brûléed posset is served inside the lemon rinds, and is the perfect combination of sweetness from the lemons, and gentle floral flavours from the green tea. The cream is slowly infused with the green tea, sugar and lemon zest, then strained and combined with the lemon juice before setting. When set they are sprinkled with caster sugar and torched until the top is golden and caramelised. 2025-02-14T23:04:12Z https://www.greatbritishchefs.com/recipes/green-shakshuka-recipe https://media-cdn2.greatbritishchefs.com/media/3w4jkgjt/gbc_freshlay_03-4.whqc_768x512q80.jpg Green Shakshuka While shakshuka is typically a tomatoey affair, here Anna Søgaard switches things up, instead using buttery leeks, spring greens and spinach. It's a great way to start off your day with plenty of veg, or a quick supper. 2025-02-14T23:04:13Z https://www.greatbritishchefs.com/recipes/rhubarb-apple-crumble-cardamom-custard-hazelnut-praline-recipe https://media-cdn2.greatbritishchefs.com/media/fszojiak/gbc_dovefarm_march24_edit-24.whqc_768x512q80.jpg Rhubarb and Apple Crumble with Cardamom Custard and Hazelnut Praline This nostalgic, comforting crumble recipe is the perfect weekend bake when you’re looking for something easy to make that is sure to impress. A fresh rhubarb and sweet apple filling is topped with a rye flour crumble. 2025-02-14T23:04:13Z https://www.greatbritishchefs.com/recipes/chocolate-hazelnut-roulade-toasted-hazelnut-cinnamon-crumble-recipe https://media-cdn2.greatbritishchefs.com/media/m4uey02n/gbc_dovefarm_march24_edit-5.whqc_768x512q80.jpg Chocolate and Hazelnut Roulade with Toasted Hazelnut and Cinnamon Crumble This impressive roulade is filled with a hazelnut buttercream and coated in a chocolate ganache glaze. The roulade base is made with Doves Farm organic oat flour and cocoa powder, then folded together with whipped eggs. 2025-02-14T23:04:13Z https://www.greatbritishchefs.com/recipes/caramelised-apple-cinnamon-hot-cross-buns-ginger-glaze-recipe https://media-cdn2.greatbritishchefs.com/media/haalwxqf/gbc_dovefarm_march24_edit-12.whqc_768x512q80.jpg Caramelised apple and cinnamon hot cross buns with ginger glaze This vibrant twist on traditional hot cross buns is the perfect bake for this Easter Sunday. Brushed while warm with a ginger infused apricot glaze, enjoy these fresh out of the oven or toasted later with whipped cream. 2025-02-14T23:04:12Z https://www.greatbritishchefs.com/recipes/kombu-cured-bream-shio-koji-celeriac-dashi-recipe https://media-cdn2.greatbritishchefs.com/media/ojya2njf/stuartralston_lyla_gbchefs_highres-2.whqc_768x512q80.jpg Kombu-Cured Bream, Shio Koji, Celeriac Dashi This beautiful fish dish from Stuart Ralston is lovely amalgamation of British ingredients and Japanese techniques, such as fermenting celeriac with shio koji. 2025-02-14T23:04:11Z https://www.greatbritishchefs.com/recipes/bbq-scallop-sunflower-seed-xo-ogo-nori-recipe https://media-cdn2.greatbritishchefs.com/media/getbdvaj/stuartralston_lyla_gbchefs_highres-5.whqc_768x512q80.jpg BBQ Scallop with Sunflower Seed XO and Ogo Nori Here, Stuart Ralston serves barbecued scallops with a buttery pumpkin and a crunchy garnish of dehydrated ogo-nori and tart pickled pumpkin. 2025-02-14T23:04:11Z https://www.greatbritishchefs.com/recipes/white-beetroot-taco-rhubarb-goats-curd-chilli-chard-recipe https://media-cdn2.greatbritishchefs.com/media/1uxf0lqr/gbc_grace_savour_plates_edit-13.whqc_768x512q80.jpg David Taylor's Beetroot, Rhubarb and Goat's Curd Taco This ‘taco’ uses brined beetroot as a shell, and fills it with a tart mixture of rhubarb and creamy goat’s curd. 2025-11-17T16:20:55Z https://www.greatbritishchefs.com/recipes/hokkaido-hotate-takikomi-gohan-tempura-scallops-yuzu-kosho-ikura-recipe https://media-cdn2.greatbritishchefs.com/media/b1oht2nh/gbc-the-aubrey-justindesouza-35.whqc_768x512q80.jpg Hokkaido Scallops with Yuzu Koshō Ikura This beautiful scallop dish from Miho Sato incorporates dried scallops, cured with kombu into the takikomi gohan, and is also topped with a fresh scallop tempura. 2025-02-14T23:04:10Z https://www.greatbritishchefs.com/recipes/japanese-hamachi-teriyaki-maitake-foam-crispy-tosaka-seaweed-recipe https://media-cdn2.greatbritishchefs.com/media/msilosxp/gbc-the-aubrey-justindesouza-14.whqc_768x512q80.jpg Teriyaki Yellowtail With Maitake Foam and Crispy Seaweed This hamachi teriyaki from Miho Sato is a beautiful take on a Japanese classic. The glossy, grilled hamachi is served with a fragrant maitake foam, and a crispy seaweed garnish. 2025-02-14T23:04:11Z https://www.greatbritishchefs.com/recipes/lamb-mushroom-stew-preserved-lemon-olives-spiced-almond https://media-cdn2.greatbritishchefs.com/media/js5b10sb/gbc_preserved_lemons-14.whqc_768x512q80.jpg Lamb and Mushroom Stew With Preserved Lemon, Olives and Spiced Almond Crunch This hearty, slow-cooked lamb stew combines the earthy flavours of mushrooms with fragrant preserved lemons and green olives. Gently cooked for hours, the lamb is fork-tender and pairs perfectly with the spiced almond garnish. Serve alongside fresh flatbreads or couscous to mop it all up. 2025-02-14T23:04:08Z https://www.greatbritishchefs.com/recipes/preserved-lemon-hummus-chilli-oil-ras-el-hanout-chickpeas-pomegranate-salad https://media-cdn2.greatbritishchefs.com/media/k1ngiqw5/gbc_preserved_lemons-11.whqc_768x512q80.jpg Preserved Lemon Hummus, Chilli Oil, Ras El Hanout Chickpeas and Pomegranate Salad This is not your average hummus. With a kick of homemade chilli oil, the crunch of ras el hanout-fried chickpeas and a hearty hummus base infused with preserved lemon, this loaded recipe is packed with flavour and sure to impress. 2025-02-14T23:04:08Z https://www.greatbritishchefs.com/recipes/preserved-lemon-panna-cotta-pistachios-berry-mint-compote https://media-cdn2.greatbritishchefs.com/media/qlfjkfy0/gbc_preserved_lemons-17.whqc_768x512q80.jpg Preserved Lemon Panna Cotta with Pistachios and Berry and Mint Compote This preserved lemon panna cotta recipe is paired with a vibrant berry and mint compote, then finished with a sprinkle of crunchy pistachios. 2025-02-14T23:04:09Z https://www.greatbritishchefs.com/recipes/citrus-tart-preserved-lemon-cream-fresh-fruit https://media-cdn2.greatbritishchefs.com/media/ma4hrzdc/gbc_preserved_lemons-5.whqc_768x512q80.jpg Citrus Tart With Preserved Lemon Cream and Fresh Fruit This sweet and zesty citrus tart is made with a preserved lemon cream and fresh fruit, in a buttery, homemade shortcrust pastry. Citrus curd made with lemons, limes and oranges and topped with the decadent cream. 2025-02-14T23:04:09Z https://www.greatbritishchefs.com/recipes/saffron-yogurt-cranberry-persianish-rice-recipe https://media-cdn2.greatbritishchefs.com/media/1qwlawm3/screenshot-2024-02-12-at-162515.whqc_768x512q80fpt518fpl514.png Saffron, Yoghurt and Cranberry Persian Rice This beautiful rice dish is inspired by Samin Nosrat’s own ‘Persian-ish Rice’, but has the addition of delightfully tart and bitter fresh cranberries. 2025-02-14T23:04:04Z https://www.greatbritishchefs.com/recipes/individual-negroni-pavlovas-recipe https://media-cdn2.greatbritishchefs.com/media/pbdhgzqo/screenshot-2024-02-12-at-162558.whqc_768x512q80fpt306fpl489.png Individual Negroni Pavlovas This negroni pavlova from Alexina Anatole embraces bitter flavours in a variety of ways – grapefruit, amaretti, Campari and a swirl of gin-infused cream. 2025-02-14T23:04:04Z https://www.greatbritishchefs.com/recipes/tahini-tantanmen-ramen-crispy-shiitakes-recipe https://media-cdn2.greatbritishchefs.com/media/1nsbanol/screenshot-2024-02-12-at-162538.whqc_768x512q80fpt644fpl474.png Tahini Tantanmen Ramen with Crispy Shiitakes This brilliant tahini tantanmen comes from Alexina Anatole’s book Bitter, which embraces a taste so many of us shy away from. In this recipe the bitterness comes from a generous amount of tahini in the creamy, soy milk-based tantanmen broth. 2025-02-14T23:04:04Z https://www.greatbritishchefs.com/recipes/french-onion-soup-traybake-recipe https://media-cdn2.greatbritishchefs.com/media/ymjicyv1/gbc_calvet_edit-6.whqc_768x512q80.jpg French Onion Soup Traybake This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme. 2025-02-14T23:04:10Z https://www.greatbritishchefs.com/recipes/confit-duck-lentils-mustard-pickled-vegetables-recipe https://media-cdn2.greatbritishchefs.com/media/c1zfdjd3/gbc_calvet_edit-18.whqc_768x512q80.jpg Confit Duck With Lentils and Mustard-Pickled Vegetables Confit duck legs are one of life’s best treats. Here they are slow cooked in duck fat along with herbs like fresh thyme and rosemary, then served on top of a bed of lentils and vegetables pickled with mustard seeds. The lentils are braised in Calvet Prestige Côtes Du Rhône Villages Red Wine and chicken broth, along with shallots and garlic. 2025-02-14T23:04:09Z https://www.greatbritishchefs.com/recipes/beef-bourguignon-pie-garlic-herb-mash-recipe https://media-cdn2.greatbritishchefs.com/media/v4jja3pk/gbc_calvet_edit-10.whqc_768x512q80.jpg Beef Bourguignon Pie With a Garlic and Herb Mash Topping This hearty beef bourguignon pie is a twist on the French classic, perfect for batch cooking or making ahead of time. Diced beef chuck is slow cooked in a rich Calvet red wine based broth, then topped with an irresistible garlic and herb mash. Roasted in the oven until the mashed potato topping turns golden brown, this simple but delicious dish is one few can turn down. 2025-03-19T11:11:04Z https://www.greatbritishchefs.com/recipes/crab-scallop-celeriac-shallot-reduction-bergamot-recipe https://media-cdn2.greatbritishchefs.com/media/clljzswr/gbc_lorna-063.whqc_768x512q80.jpg Lorna McNee's Crab, Scallop And Celeriac This starter from Lorna McNee consists of a rich celeriac purée, shingled with paper-thin slivers of scallop. The whole dish is served with a bergamot and yuzu-infused ponzu. 2025-02-14T23:04:07Z https://www.greatbritishchefs.com/recipes/honey-cremeux-lemon-curd-bergamot-gel-honeycomb-tuile-recipe https://media-cdn2.greatbritishchefs.com/media/c42lk1e0/gbc_lorna-045.whqc_768x512q80.jpg Lorna McNee's Honey Crémeux and Lemon Curd In this slightly whimsical dessert from Lorna McNee, a large honeycomb mould is used to freeze lemon curd into a sunshine yellow base for a simple milk ice cream. 2025-02-14T23:04:07Z https://www.greatbritishchefs.com/recipes/venison-kampot-pepper-sauce-celeriac-horseradish-puree-recipe https://media-cdn2.greatbritishchefs.com/media/n2cd2e3j/gbc_lorna-108.whqc_768x512q80.jpg Lorna McNee's Venison With Pepper Sauce and Celeriac Purée This advanced venison dish begins with a venison farce, which is then rolled into a ballotine and steamed in a steam oven. The farce is served with a fragrant Kampot pepper sauce and poached quince. 2025-02-14T23:04:08Z https://www.greatbritishchefs.com/recipes/pina-colada-coconut-espuma-lime-sabayon-sorbet-pineapple-cremeux-recipe https://media-cdn2.greatbritishchefs.com/media/kbnfko0l/gbc_lorna-035.whqc_768x512q80.jpg Piña Colada Dessert By Lorna McNee This fun dessert from Lorna McNee is one for tropical fruit lovers – pineapple is used in the crémeux and mango and kiwis are tucked underneath a rocher of piña colada sorbet. 2025-02-14T23:04:07Z https://www.greatbritishchefs.com/recipes/pumpkin-custard-tart-recipe https://media-cdn2.greatbritishchefs.com/media/vh4ailb2/gbc_lorna-064.whqc_768x512q80.jpg Lorna McNee's Pumpkin Custard Tart This simple pumpkin custard tart is served in a buttery, crumbly sablé tart case rather than the flaky pie crust typically used for an American pumpkin pie. 2025-11-05T11:33:14Z https://www.greatbritishchefs.com/recipes/waffle-mincemeat-cheese-fondue-recipe https://media-cdn2.greatbritishchefs.com/media/5kpfi5lg/gbc_lorna-055.whqc_768x512q80.jpg Lorna McNee's Mincemeat Waffle with Cheese Fondue This festive dish from Lorna McNee pairs salty with sweet: mincemeat and Beaufort cheese fondue. The mincemeat here is almost like a chutney; a sweet counterpart to the rich cheese. 2025-02-14T23:04:08Z https://www.greatbritishchefs.com/recipes/carrot-golden-beetroot-nasturtium-oil-goats-curd-recipe https://media-cdn2.greatbritishchefs.com/media/foefu3pj/gbc_lorna-021.whqc_768x512q80.jpg Lorna McNee's Carrot, Golden Beetroot and Goats Curd This elegant starter from Lorna McNee is garnished with slivers of carrot so thin they almost look like pieces of sashimi, and it is filled with carrot in the form of mousse, pickles, sauce and more. 2025-02-14T23:04:06Z https://www.greatbritishchefs.com/recipes/sharhat-ghanam-lamb-neck-pitta-recipe https://media-cdn2.greatbritishchefs.com/media/rhgdpii2/gbcimadjan202423.whqc_768x512q80.jpg Sharhat Ghanam This simply lamb neck pitta bread from Imad Alarnab is made by marinating slivers of tender lamb neck in yogurt and spices, before quickly grilling each piece in a heavy pan. The lamb neck is served with a fresh biwaz salad and tahini dressing which Imad says is a staple of his renowned restaurant's cooking. 2025-11-17T16:21:23Z https://www.greatbritishchefs.com/recipes/sourdough-bread-pudding-double-cream-ice-cream-recipe https://media-cdn2.greatbritishchefs.com/media/hx2b0skm/gbc_grace_savour_plates_edit-6.whqc_768x512q80.jpg Sourdough Bread Pudding With Double Cream Ice Cream, Salted Coffee Caramel This decadent dessert from David Taylor is an interesting new take on bread pudding: sourdough bread crumbs are baked with sugar and cream until soft and rich. 2025-02-14T23:04:05Z https://www.greatbritishchefs.com/recipes/asparagus-cobnut-butter-emulsion-recipe https://media-cdn2.greatbritishchefs.com/media/3jdlndnr/gbc_grace_savour_plates_edit-3.whqc_768x512q80.jpg Asparagus with Cobnut Butter Emulsion Asparagus and butter is a classic combination, and David Taylor gives this dish an extra dimension by adding roasted cobnuts and white miso. 2025-02-14T23:04:05Z https://www.greatbritishchefs.com/recipes/glazed-shin-beef-crumb-bone-marrow-sourdough-recipe https://media-cdn2.greatbritishchefs.com/media/ud0df11n/gbc_grace_savour_plates_edit-9.whqc_768x512q80.jpg Glazed Shin of Beef With a Crumb of Bone Marrow and Sourdough, With Butter January King Cabbage This slow-cooked shin of beef from David Taylor is topped with a rich bone marrow crumb and a lightly buttered cabbage. 2025-02-14T23:04:06Z https://www.greatbritishchefs.com/recipes/salt-baked-leeks-arbroath-smokies-pomme-puree-montgomery-cheddar-leek-top-oil-recipe https://media-cdn2.greatbritishchefs.com/media/1owdmjwb/gbc_grace_savour_plates_edit-1.whqc_768x512q80.jpg Salt-Baked Leeks With Arbroath Smokies, Pomme Purée, Montgomery Cheddar and Leek Top Oil In this dish buttery Arbroath smokies and salt-baked leeks are served with decadent mashed potato, which are then torched to give the potatoes a crispy, cheesy crust. 2025-02-14T23:04:06Z https://www.greatbritishchefs.com/recipes/shakshuka-green-chilli-preserved-lemon-salsa-verde https://media-cdn2.greatbritishchefs.com/media/hvxfbwig/gbc_tinned_tomates-2.whqc_768x512q80.jpg Shakshuka With Green Chilli and Preserved Lemon Salsa Verde This shakshuka is made with four eggs, gently poached in a hearty tomato base, then topped with a green chilli and preserved lemon salsa verde for extra zing. Garnished with some creamy yoghurt, this dish is perfect for a quick but satisfying brunch. 2025-02-14T23:04:01Z https://www.greatbritishchefs.com/recipes/chicken-chickpea-stew-green-olive-salsa-ricotta-crispy-chicken-skin https://media-cdn2.greatbritishchefs.com/media/1gakyxrj/gbc_tinned_tomates-13.whqc_768x512q80.jpg Chicken and Chickpea Stew With Green Olive Salsa, Ricotta and Crispy Chicken Skin There are few things better than a hearty stew on a cold day. This chicken and chickpea stew, served with a green olive salsa and topped with crisp chicken skin, is the perfect way to stay warm this winter. Pan-seared chicken is added to the sautéed mirepoix along with all its juices, then simmered with tomato, chickpeas and chicken stock until tender. 2025-08-31T14:19:35Z https://www.greatbritishchefs.com/recipes/tomato-risotto-sage-walnut-pesto-fennel-seeds-burrata https://media-cdn2.greatbritishchefs.com/media/y5fbdxeo/gbc_tinned_tomates-4.whqc_768x512q80.jpg Tomato Risotto with Sage and Walnut Pesto, Fennel Seeds and Burrata This tomato risotto is elevated with fragrant fennel seeds, served with a fresh and zesty sage and walnut pesto, and topped with rich burrata. The slight acidity of the tomatoes are balanced out by the creamy burrata and fresh herbs in the pesto, making this dish the perfect comfort food. 2025-02-14T23:04:01Z https://www.greatbritishchefs.com/recipes/beef-bacon-chilli-black-eye-beans-jalapeno-chive-sour-cream https://media-cdn2.greatbritishchefs.com/media/zflob2dm/gbc_tinned_tomates-9.whqc_768x512q80.jpg Beef and Bacon Chilli With Black Eye Beans, Fried Jalapeño Slices and Chive Sour Cream This beef and bacon chilli is full of bold flavours, with smoky thick-cut bacon and a touch of heat. Topped with crispy fried jalapeños for an extra kick, and a cool chive sour cream, serve this over fluffy white rice for a dinner that’s seriously moreish. 2025-02-14T23:04:01Z https://www.greatbritishchefs.com/recipes/steamed-cod-mussels-squash-soppressata-recipe https://media-cdn2.greatbritishchefs.com/media/0arn1uv0/gbc_grace_savour_plates_edit-11.whqc_768x512q80.jpg David Taylor's Steamed Cod With Crown Prince Squash, Soppressata And Mussels This elegant steamed cod recipe from David Taylor is served with a rich, buttery soppressata sauce, mussels and Crown Prince squash. 2025-02-14T23:04:04Z https://www.greatbritishchefs.com/recipes/le-gruyere-cheese-pickle-toastie-recipe https://media-cdn2.greatbritishchefs.com/media/ydlp40i3/gbc_gruyere_brynwilliams-5.whqc_768x512q80.jpg Le Gruyère AOP Cheese and Pickle Toastie This quick Gruyère cheese toastie is a great example of how easy it is to make good food with good ingredients. 2025-02-14T23:04:02Z https://www.greatbritishchefs.com/recipes/courgette-carpaccio-olives-capers-tomato-gruyere-recipe https://media-cdn2.greatbritishchefs.com/media/homjabqw/gbc_gruyere_brynwilliams-1.whqc_768x512q80.jpg Courgette Carpaccio, Olives, Capers, Tomato and Le Gruyère AOP Cheese Although carpaccio is typically made with raw meat or fish, this version with courgettes is a great and refreshing alternative. 2025-02-14T23:04:02Z https://www.greatbritishchefs.com/recipes/cauliflower-cheese-tempura-recipe https://media-cdn2.greatbritishchefs.com/media/ahtegoth/gbc_gruyere_brynwilliams-2.whqc_768x512q80.jpg Cauliflower Cheese Tempura This cauliflower tempura dish from Bryn Williams puts a new spin on the modern classic. The cauliflower is topped with a rich Gruyère cheese sauce and sharp pickled cauliflower. 2025-02-14T23:04:02Z https://www.greatbritishchefs.com/recipes/gruyere-cheeseburger-tartare-recipe https://media-cdn2.greatbritishchefs.com/media/nzldimkm/gbc_gruyere_brynwilliams-8.whqc_768x512q80.jpg Le Gruyère AOP Cheeseburger Tartare This cheeseburger tartare from chef Bryn Williams is a great contest of high and low brow – decadent seared beef topped crunchy crisps, and finished with rich and complex Gruyère cheese. 2025-02-14T23:04:02Z https://www.greatbritishchefs.com/recipes/lamb-ragu-stuffed-fried-potato-dumplings-gruyere-recipe https://media-cdn2.greatbritishchefs.com/media/hezfq1fn/gbc_kerth_gumbs_gruyere-10.whqc_768x512q80.jpg Lamb Ragù and Fried Potato Dumplings with Le Gruyère AOP Filling This brilliant dish from Kerth Gumbs is a true concentration of comfort foods: rich, tomatoey lamb ragù and cheesy deep-fried potato. 2025-02-14T23:04:03Z https://www.greatbritishchefs.com/recipes/fried-jalapeno-gruyere-mac-cheese-semi-dried-tomato-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/l3bapzap/gbc_kerth_gumbs_gruyere-1.whqc_768x512q80.jpg Fried Jalapeño and Le Gruyère AOP Mac and Cheese, Semi-Dried Tomato Pesto These deep-fried Gruyère macaroni and cheese bites are sure to be a favourite. The sharp flavour of jalapeño and sun-dried tomato pesto helps balance the richness of the flavourful Gruyère cheese sauce. 2025-02-14T23:04:03Z https://www.greatbritishchefs.com/recipes/native-oyster-smoked-paprika-gruyere-gratin-recipe https://media-cdn2.greatbritishchefs.com/media/uutjxtsb/gbc_kerth_gumbs_gruyere-5.whqc_768x512q80.jpg Native Oyster Smoked Paprika Le Gruyère AOP Gratin Here Kerth Gumbs serves fresh briny oysters with a rich Gruyère cheese sauce. The sauce is made by whisking clarified butter into egg yolks, for a super rich and creamy topping. 2025-02-14T23:04:03Z https://www.greatbritishchefs.com/recipes/seared-sea-bream-shaved-fennel-salad-saffron-gruyere-cheese-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/norh4swx/gbc_kerth_gumbs_gruyere-25.whqc_768x512q80.jpg Seared Sea Bream with Shaved Fennel Salad, Saffron and Le Gruyère AOP Cheese Sauce This simple sea bream recipe is made by grilling a whole sea bass under a grill, and topping it with a sunshine yellow saffron and Gruyère-infused sauce. 2025-02-14T23:04:03Z https://www.greatbritishchefs.com/recipes/sour-cherry-old-fashioned-citrus-thyme-ice https://media-cdn2.greatbritishchefs.com/media/wwplgvfp/sour-cherry-old-fashioned.whqc_768x512q80.jpg Sour Cherry Old Fashioned With Citrus and Thyme Ice This sour cherry old fashioned elevates the classic cocktail, combining the sweet notes of maple syrup with the deep richness of tart cherry juice, whiskey and lime. Served with aromatic citrus and thyme ice and garnished with plump sour cherries, this twist on the classic is the perfect balance between boldness and subtlety.  2025-02-14T23:03:56Z https://www.greatbritishchefs.com/recipes/harissa-roasted-pepper-tomato-soup-kimchi-focaccia https://media-cdn2.greatbritishchefs.com/media/f21e0l4q/gbc_soups-20.whqc_768x512q80.jpg Harissa-roasted Pepper and Tomato Soup with Kimchi Focaccia This hearty harissa roasted bell pepper and cherry tomato soup is served with the perfect dipper - a sharp but sweet carrot and daikon kimchi focaccia. The vegetables are tossed in harissa then oven roasted, the perfect base for a smoky, spiced soup. To serve it is topped with crispy chorizo, a drizzle of the cooking oil and aromatic coriander.  2025-02-14T23:03:57Z https://www.greatbritishchefs.com/recipes/zupa-ogorkowa-dill-oil https://media-cdn2.greatbritishchefs.com/media/0jajecix/gbc_soups-8.whqc_768x512q80.jpg Zupa Ogórkowa with Dill Oil This traditional Polish pickle soup is similar to many other popular pickle-based recipes that can be found across Eastern Europe. Typically served as a starter, this recipe has a simple vegetable base, cooked with stock and dill, then thickened with sour cream to add richness.  2025-02-14T23:03:57Z https://www.greatbritishchefs.com/recipes/french-onion-soup-miso-gruyere-hot-honey https://media-cdn2.greatbritishchefs.com/media/qsmjkyki/gbc_soups-26.whqc_768x512q80.jpg French Onion Soup with Miso, Gruyère and Hot Honey This take on the French classic combines the salty, umami flavour of the miso and Gruyère, with the sweetness of the white onions and the warmth of hot honey. The key to this recipe is getting a dark caramelisation on the onions, creating that full-bodied flavour.  2025-02-14T23:03:57Z https://www.greatbritishchefs.com/recipes/spiced-carrot-red-lentil-soup-coconut-tamarind-chilli-oil https://media-cdn2.greatbritishchefs.com/media/usqjzxgz/gbc_soups-5.whqc_768x512q80.jpg Spiced Carrot and Red Lentil Soup With Coconut and Tamarind Chilli Oil This comforting spiced carrot and red lentil soup is packed with warm spices and bold flavour contrasts. Slightly sweet carrots are sautéed with shallots and garlic then blended with red lentils and coconut cream, and served with a drizzle of freshly made tamarind chilli oil.  2025-02-14T23:03:56Z https://www.greatbritishchefs.com/recipes/72-araguani-chocolate-pecan-pedro-ximenez-caramel-recipe https://media-cdn2.greatbritishchefs.com/media/0bed5sfa/gbc_upstairs-11.whqc_768x512q80.jpg 72% Araguani Chocolate, Pecan, Pedro Ximenez, Caramel This chocolate mousse is topped with chocolate crisps, made by dehydrating the foam that forms on top of whipped hot chocolate, and pearls of Pedro Ximénez gel. An ingenious mixture of sharp and sweet. 2025-02-14T23:03:57Z https://www.greatbritishchefs.com/recipes/croustade-aged-beef-tartare-smoked-mayonnaise-recipe https://media-cdn2.greatbritishchefs.com/media/0hlkzplc/gbc_upstairs-1.whqc_768x512q80.jpg Croustade of Aged Beef Tartare, Smoked Mayonnaise, Spiced Dressing, Dried Ox Heart This unassuming little starter from Tom Shepherd is full of surprises. The shavings over the top are made from dehydrated brined ox heart, and the croustade is made with a Malaysian kueh pie tee maker. 2025-02-14T23:03:58Z https://www.greatbritishchefs.com/recipes/no-ordinary-schoolboy-recipe https://media-cdn2.greatbritishchefs.com/media/qtskovrg/gbc_upstairs-13.whqc_768x512q80.jpg 'No Ordinary Schoolboy' - Mock Banana Filled with a Banana Mousse This playful dessert from Tom Shepherd was first devised for the Great British Menu. A banana mousse is dipped in white chocolate, and then carefully painted to look like a real banana. 2025-02-14T23:03:56Z https://www.greatbritishchefs.com/recipes/red-cabbage-gazpacho-recipe https://media-cdn2.greatbritishchefs.com/media/wnxly0jk/gbc_upstairs-3.whqc_768x512q80fpt628fpl499.jpg Red Cabbage Gazpacho This brightly coloured red cabbage gazpacho is topped with a simple spoonful of horseradish ice cream. The red wine mayonnaise is made with a dash of red wine alongside red wine vinegar. 2025-02-14T23:03:58Z https://www.greatbritishchefs.com/recipes/scallop-satay-recipe https://media-cdn2.greatbritishchefs.com/media/jr1hny5q/gbc_upstairs-5.whqc_768x512q80fpt551fpl500.jpg Scallop Satay This simple scallop dish is served with a delicious and simple satay sauce. The seared scallop is topped with an array of multi-coloured radishes. 2025-02-14T23:03:58Z https://www.greatbritishchefs.com/recipes/thai-green-curry-recipe https://media-cdn2.greatbritishchefs.com/media/1rnlr2ix/gbc_upstairs-10.whqc_768x512q80.jpg 'Transition': Thai Green Curry This sweet and savoury dish from Tom Shepherd is designed to be served as a 'transition' between savoury and sweet. A rich rice pudding is topped with a dense sabayon-esque foam that is infused with chillies, coconut and lime leaves. 2025-02-14T23:03:58Z https://www.greatbritishchefs.com/recipes/fallow-deer-celeriac-blackberry-thyme-recipe https://media-cdn2.greatbritishchefs.com/media/rhfgwfzk/gbc_upstairs-7.whqc_768x512q80.jpg Fallow Deer, Celeriac, Blackberry and Thyme This dish serves venison three ways – as loin, belly and sausage – alongside a tart blackberry ketchup and light goat's cheese mousse. 2025-02-14T23:03:59Z https://www.greatbritishchefs.com/recipes/bao-celeriac-recipe https://media-cdn2.greatbritishchefs.com/media/mcqdt0mv/gbc_amoy_02-4.whqc_768x512q80.jpg Bao with Celeriac These celeriac bao are a really fun, easy vegan dish. The celeriac is roasted in the oven to help bring out the root's sweet, caramelised flavour and brushed with a sweet soy glaze. 2025-02-14T23:03:59Z https://www.greatbritishchefs.com/recipes/seared-tuna-with-coriander-and-peanut-salad-recipe https://media-cdn2.greatbritishchefs.com/media/0zemi0ft/gbc_amoy_02-13.whqc_768x512q80.jpg Seared Tuna with Coriander and Peanut Salad and Soy, Lime and Ginger Dressing This seared tuna dish is topped with a fresh and crunchy garnish of carrots and salted peanuts, with plenty of creamy avocado too. The dressing is a combination of Amoy's light soy sauce, with fragrant ginger, sesame oil and lime. 2025-02-14T23:03:59Z https://www.greatbritishchefs.com/recipes/tetela-de-hongos-recipe https://media-cdn2.greatbritishchefs.com/media/jfmhta0o/gbc_cavita_dishes-13.whqc_768x512q80.jpg Tetela de Hongos Corn-based tetelas are a Oaxacan favourite – this version from Adriana Cavita are filled with a mixture of mashed potato and mixed mushrooms. 2025-11-17T16:21:48Z https://www.greatbritishchefs.com/recipes/bacon-and-egg-banh-mi-style-croissant-recipe https://media-cdn2.greatbritishchefs.com/media/qb5pgvux/vietnamese_day3_3118.whqc_768x512q80.jpg Bacon and Egg Bánh Mì-Style Croissant This fun breakfast sandwich from Thuy Diem Pham is a truly delicious and hearty way to start the day. It's inspired by traditional Vietnamese bánh mì but made in a croissant and filled with bacon and fried eggs. 2025-02-14T23:03:54Z https://www.greatbritishchefs.com/recipes/hanoi-style-egg-coffee-recipe https://media-cdn2.greatbritishchefs.com/media/40alon53/vietnamese_day2_009.whqc_768x512q80.jpg Hanoi-Style Egg Coffee Egg coffee is a Vietnamese classic – it is similar to a coffee-flavour crème anglaise, and almost as much dessert as it is drink. 2025-02-14T23:03:54Z https://www.greatbritishchefs.com/recipes/vietnamese-pizza-recipe https://media-cdn2.greatbritishchefs.com/media/j3jfhagt/vietnamese_day2_071.whqc_768x512q80fpt600fpl436.jpg Vietnamese Pizza This simple Vietnamese 'pizza' is a perfect quick lunch or supper. It's made by cooking eggs on rice paper until the rice paper is crispy. 2025-02-14T23:03:55Z https://www.greatbritishchefs.com/recipes/tuscan-cannellini-bean-soup-basil-oil-pine-nuts-rosemary-croutons https://media-cdn2.greatbritishchefs.com/media/2gbfllgh/gbc_soups-13.whqc_768x512q80.jpg Tuscan Cannellini Bean Soup With Basil Oil, Toasted Pine Nuts and Rosemary Croutons This Tuscan white bean soup is made in one pot, ready in 45 minutes and perfect as a starter or as a main course. Served with fresh rosemary croutons and an aromatic basil oil, this soup is both delicious and nourishing. 2025-02-14T23:04:00Z https://www.greatbritishchefs.com/recipes/tomato-soup-roasted-garlic-bread-croutons https://media-cdn2.greatbritishchefs.com/media/ahcfamys/gbc_croutons-9.whqc_768x512q80.jpg Tomato and Basil Soup With Roasted Garlic Bread Croutons This tomato soup served with roasted garlic bread croutons is simple to make and guaranteed to impress. The croutons are made with a garlic herb compound butter, spread over sourdough and roasted until crisp, while the soup is gently simmered.  2025-02-14T23:04:00Z https://www.greatbritishchefs.com/recipes/spiced-seafood-bisque-sesame-prawn-croutons https://media-cdn2.greatbritishchefs.com/media/ueuhwd0k/gbc_croutons-11.whqc_768x512q80.jpg Spiced Seafood Bisque With Sesame Prawn Croutons This spiced seafood bisque is topped with an unconventional crouton – mini sesame prawn toasts. A ginger and garlic-infused prawn paste is spread over bread, then topped with sesame seeds and fried until golden. They are served on a spice-infused broth made with mussels, haddock and prawns.  2025-02-14T23:04:00Z https://www.greatbritishchefs.com/recipes/thai-coconut-curry-soup-peanut-croutons https://media-cdn2.greatbritishchefs.com/media/dhnlvrlg/gbc_croutons-15.whqc_768x512q80.jpg Thai-style Coconut Curry Soup With Peanut Croutons This Thai-style coconut curry soup is made with a fresh red curry paste, and served with crunchy peanut croutons. Gently simmered with aromatics such as ginger, lemongrass and coconut milk, the broth is served with a wedge of lime for extra zing.  2025-02-14T23:04:00Z https://www.greatbritishchefs.com/recipes/celeriac-sage-veloute-vegetable-madedoine-parsley-oil https://media-cdn2.greatbritishchefs.com/media/ixwhsqby/gbc_soups-1.whqc_768x512q80.jpg Celeriac and Sage Velouté With Vegetable Macédoine and Parsley Oil This elevated yet budget-friendly recipe combines the earthy richness of celeriac with the aromatic essence of sage. The vegetable macédoine adds texture and a burst of flavour to the velouté, which is cut with a vibrant parsley oil.  2025-02-14T23:03:56Z https://www.greatbritishchefs.com/recipes/mackerel-zarandeado-recipe https://media-cdn2.greatbritishchefs.com/media/dghdl52j/gbc_cavita_dishes-11.whqc_768x512q80.jpg Mackerel Zarandeado This simple mackerel zarandeado recipe from Adriana Cavita is a herby and fresh way to serve fresh mackerel. 2025-11-17T16:22:11Z https://www.greatbritishchefs.com/recipes/tamal-de-puerco-recipe https://media-cdn2.greatbritishchefs.com/media/lf3iow0h/gbc_cavita_dishes-1.whqc_768x512q80.jpg Tamal de Puerco The simple pork tamale from Adriana Cavita is filled with a tomatoey pork and morita chilli filling, and wrapped in a banana leaf rather than the traditional corn husks. 2025-02-14T23:03:55Z https://www.greatbritishchefs.com/recipes/pan-de-elote-recipe https://media-cdn2.greatbritishchefs.com/media/hpepbgn2/gbc_cavita_dishes-10.whqc_768x512q80.jpg Pan de Elote While most corn cakes use cornmeal or polenta as a base, this recipe from Adriana Cavita is actually packed with fresh corn. 2025-02-14T23:03:55Z https://www.greatbritishchefs.com/recipes/mooli-ceviche-recipe https://media-cdn2.greatbritishchefs.com/media/3xufcdkz/gbc_cavita_dishes-3.whqc_768x512q80.jpg Mooli Ceviche This vegan take on a ceviche from Adriana Cavita uses a combination of persimmons, radish and avocado in the place of raw fish, and is seasoned with a spicy habanero sauce. 2025-02-14T23:03:55Z https://www.greatbritishchefs.com/recipes/rabbit-pate-en-croute-recipe https://media-cdn2.greatbritishchefs.com/media/upbntc1n/gbcfranklandnov202365.whqc_768x512q80.jpg Rabbit pâté en croûte This beautiful pâté en croûte from Sarah Frankland is filled with a whole rabbit loin, a pork and rabbit pâté en croûte and a side of a homemade apple and pear chutney. 2025-11-17T16:22:39Z https://www.greatbritishchefs.com/recipes/sourdough-parfait-vanilla-chantilly-roasted-pear-recipe https://media-cdn2.greatbritishchefs.com/media/yhfhgmk3/gbcfranklandnov202321.whqc_768x512q80.jpg Sourdough Parfait, Vanilla Chantilly and Roasted Pear This rich parfait from Sarah Frankland uses the flavour of sourdough throughout the dish: infused into cream, in crunchy sourdough crisps, and as a brown butter-infused crumb. 2026-02-24T18:48:55Z https://www.greatbritishchefs.com/recipes/lamb-chops-roasted-tomato-freekeh-tabbouleh https://media-cdn2.greatbritishchefs.com/media/5abg22cm/gbc_htc_freekeh-1.whqc_768x512q80.jpg Lamb chops with roasted tomato and freekeh tabbouleh Although tabbouleh is traditionally made with bulgur wheat, this version with freekeh is a pleasantly toothsome variation. Using roasted tomatoes instead of fresh also provides some extra depth of flavour. 2025-02-14T23:03:53Z https://www.greatbritishchefs.com/recipes/chicken-thighs-freekeh-olive-oil-preserved-lemon-salsa https://media-cdn2.greatbritishchefs.com/media/pyhjyr4z/gbc_htc_freekeh-9.whqc_768x512q80.jpg Roasted Chicken Thighs With Freekeh and an Olive and Preserved Lemon Salsa Chicken thighs take longer to cook through than chicken breasts, but you are rewarded with much juicer, more tender meat. This easy chicken thigh recipe is served with a quick olive and preserved lemon salsa, which is just as delicious in sandwiches and salads.  2025-02-14T23:03:52Z https://www.greatbritishchefs.com/recipes/freekeh-labneh-smoked-mackerel-pickled-vegetables https://media-cdn2.greatbritishchefs.com/media/jxmiwerw/gbc_htc_freekeh-14.whqc_768x512q80.jpg Freekeh With Labneh, Smoked Mackerel and Quick Pickled Vegetables Smoked mackerel is great for so much more than pâté. Here it’s served with creamy labneh, tart pickles and crunchy pumpkin seeds for a quick and simple supper. 2025-05-07T11:09:59Z https://www.greatbritishchefs.com/recipes/freekeh-roasted-sprouts-ricotta-cranberry-orange-dressing https://media-cdn2.greatbritishchefs.com/media/hrifpah0/gbc_htc_freekeh-4.whqc_768x512q80.jpg Freekeh With Roasted Sprouts, Ricotta and Cranberry-Orange Dressing This bright, satisfying freekeh dish sings with bold flavours and contrasts. Roasted brussels sprouts are combined with creamy ricotta and pops of acidity from a cranberry-citrus dressing.  2025-02-14T23:03:52Z