https://www.greatbritishchefs.com/recipes/breakfast-burritos-brown-butter-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/okod2jrp/gbc_freshlay_15may26-18.whqc_768x512q80.jpg Breakfast Burritos With Brown Butter Eggs A loaded breakfast burrito is a fantastic way to serve scrambled eggs. Cooked in brown butter for an intensely golden and rich finish, these eggs pair perfectly with crispy, spicy sausagemeat and homemade hash browns. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/cheesy-egg-bacon-tartlets-recipe https://media-cdn2.greatbritishchefs.com/media/cy3hsoba/gbc_freshlay_15may26-45.whqc_768x512q80.jpg Cheesy Egg And Bacon Tartlets Baking these savoury egg tartlets create deeply satisfying contrasting textures – from soft eggs and cheese, to crisp pastry and crunchy bacon. For when you're craving a Danish pastry. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/flamenco-style-baked-eggs-recipe https://media-cdn2.greatbritishchefs.com/media/eeipdrlq/gbc_freshlay_15may26-55.whqc_768x512q80.jpg Flamenco-Style Baked Eggs This baked egg dish is inspired by Spanish ‘huevos a la flamenca’ or flamenco eggs, which consists of a rich tomato and red pepper sauce with eggs baked into it. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/fried-egg-banh-mi-recipe https://media-cdn2.greatbritishchefs.com/media/khnprnka/gbc_freshlay_15may26-28.whqc_768x512q80.jpg Fried Egg Bánh Mì Fried egg bánh mì is a popular variation on the Vietnamese classic, often served at breakfast time. Fried eggs work a treat in this vegetarian fakeaway, providing golden yolks that pair perfectly with the sharp pickled vegetables and spicy chilli butter. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/fried-egg-smash-burgers-recipe https://media-cdn2.greatbritishchefs.com/media/wbil2dnn/gbc_freshlay_15may26-10.whqc_768x512q80.jpg Fried Egg Smash Burgers Smashed beef patties are paired with fried eggs, sweet red onion jam and a tangy burger sauce. Sliced pickles offer sharp and sour balance to these smash burgers, with crispy streaky bacon offering that all-important crunch. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/korean-rice-bowls-mayak-eggs-soy-glazed-chicken-recipe https://media-cdn2.greatbritishchefs.com/media/tc5jqnlw/gbc_freshlay_15may26-37.whqc_768x512q80.jpg Korean Rice Bowls With Mayak Eggs, Soy-Glazed Chicken And Avocado Korean Mayak eggs (mayak gyeran) are soft-boiled eggs marinated in soy sauce, garlic and chilli. Try them in a soy-glazed chicken and avocado rice bowl. 2026-06-10T00:01:00Z https://www.greatbritishchefs.com/recipes/courgettes-peanut-tahini-pickled-fennel-recipe https://media-cdn2.greatbritishchefs.com/media/raob5bxm/courgettes-peanut-tahini-pickled-fennel_015.whqc_768x512q80.jpg Courgettes, Peanut Tahini And Pickled Fennel Cooking the fennel in a dry pan before adding the lime is a cool technique, as it both cooks and pickles the fennel at the same time. Both the tahini and fennel can be made ahead; just make sure they’re not fridge cold when you serve. 2026-06-01T00:01:00Z https://www.greatbritishchefs.com/recipes/zaatar-cherry-chocolate-fridge-cake-bars-recipe https://media-cdn2.greatbritishchefs.com/media/pzhivo3q/za-atar-and-glace-cherry-chocolate-fridge-cake_018f.whqc_768x512q80.jpg Za’atar And Cherry Chocolate Fridge Cake Bars Though very much a dessert, these cake bars are rendered almost savoury by the za’atar, which, teamed with salt, makes them incredibly addictive. 2026-06-01T00:01:00Z https://www.greatbritishchefs.com/recipes/papas-arrugadas-canarian-salted-baby-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/aytkkfqt/gbc_nannatate_april26-32.whqc_768x512q80.jpg Papas Arrugadas (Canarian Salted Baby Potatoes) Papas arrugadas (wrinkled potatoes) is one the Canary Islands’ signature dishes. They are traditionally served with a duo of sauces – a fiery mojo rojo and a fresher mojo verde – which go together beautifully. 2026-06-01T00:01:00Z https://www.greatbritishchefs.com/recipes/baby-potatoes-serrano-ham-salsa-verde-recipe https://media-cdn2.greatbritishchefs.com/media/ybdogssd/gbc_nannatate_april26-54.whqc_768x512q80.jpg Baby Potatoes, Serrano am and salsa verde These baby potatoes have been wrapped in Serrano ham and baked in the oven until beautifully crisp. We’ve served these with a vibrant and punchy salsa verde to cut through the richness of the ham. 2026-06-01T00:01:00Z https://www.greatbritishchefs.com/recipes/barbecued-greek-lemon-baby-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/15sjouxb/gbc_nannatate_april26-46.whqc_768x512q80.jpg Barbecued Greek Lemon Baby Potatoes This dish pays homage to the iconic flavours of Greek lemon potatoes. Baby potatoes are cooked in a lemon and garlic-infused water, then barbecued on skewers and basted with a fragrant herb oil. 2026-06-01T00:01:00Z https://www.greatbritishchefs.com/recipes/wild-garlic-freekeh-risotto-asparagus-jameed-recipe https://media-cdn2.greatbritishchefs.com/media/1o0lsww1/gbc_qoc_plates-57.whqc_768x512q80.jpg Wild Garlic Freekeh 'Risotto', Asparagus And Jameed This risotto is a celebration of spring and some of Ayesha Kalaji's favourite MENA (Middle East and North Africa) ingredients, including freekeh, jameed and pistachios. Served with a wild garlic purée and butter. 2026-05-29T15:31:47Z https://www.greatbritishchefs.com/recipes/parsnip-mutabal-preserved-lime-smoked-almonds-recipe https://media-cdn2.greatbritishchefs.com/media/fvojijjc/gbc_qoc_plates-7.whqc_768x512q80.jpg Parsnip Mutabal, Preserved Lime And Smoked Almonds Parsnips are roasted and blended with baharat, miso and tahini to make a mutabal and is served with a preserved lime purée, sumac-infused oil and a smoked almond crumb. 2026-05-29T15:21:53Z https://www.greatbritishchefs.com/recipes/queens-salad-recipe https://media-cdn2.greatbritishchefs.com/media/v5dhsura/gbc_qoc_plates-28.whqc_768x512q80.jpg Queen's Salad Ayesha Kalaji's aptly-named Queen's Salad is a celebration of the best varieties of radicchio with sweet accompaniments of kumquats, Medjool dates, pomegranate seeds and candied hazelnuts. 2026-06-01T07:46:30Z https://www.greatbritishchefs.com/recipes/mastic-labneh-mousse-pistachio-kataifi-rhubarb-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/u2jjloeq/gbc_qoc_plates-38.whqc_768x512q80.jpg Mastic Labneh Mousse, Pistachio Kataifi And Rhubarb Sorbet Ayesha Kalaji serves a labneh mousse that has ground mastic pearls through it with a rhubarb sorbet and pistachio kataifi pastry. It is rich, buttery, floral, sweet, herbaceous and sour. 2026-05-29T15:00:21Z https://www.greatbritishchefs.com/recipes/halawet-el-jibn-recipe https://media-cdn2.greatbritishchefs.com/media/bdqloyvt/gbc_qoc_plates-45.whqc_768x512q80.jpg Labneh Halawet El Jibn Ayesha Kalaji uses a labneh mousse to fill a halawet el jibn (a Syrian dessert made of a sweetened semolina and cheese dough) and serves this with an intense blood orange sorbet, a honey tuile and almond and sumac crumble. 2026-05-29T15:00:21Z https://www.greatbritishchefs.com/recipes/amba-spiced-mackerel-recipe https://media-cdn2.greatbritishchefs.com/media/eacjy1xz/gbc_qoc_plates-23.whqc_768x512q80.jpg Amba-Spiced Mackerel Skewers, Green Tarator, Fennel And Tomato Salad Ayesha Kalaji’s barbecued mackerel skewers are marinated in yoghurt (or labneh) and amba. Served with a green tarator (tahini sauce), a green shatta, a spring onion top oil and a fennel and tomato salad. 2026-06-01T14:32:54Z https://www.greatbritishchefs.com/recipes/aubergine-pomegranate-mutabal-aubergine-skin-tuile-recipe https://media-cdn2.greatbritishchefs.com/media/0s2j1bma/gbc_qoc_plates-12.whqc_768x512q80.jpg Aubergine And Pomegranate Mutabal, Aubergine Skin Tuile Ayesha Kalaji uses the aubergine in two ways in her aubergine mutabal – the flesh blended with garlic, tahini and pomegranate molasses, and the burnt aubergine skins turned into a tuile for a satisfying textural element. 2026-05-29T15:01:28Z https://www.greatbritishchefs.com/recipes/wild-garlic-labneh-recipe https://media-cdn2.greatbritishchefs.com/media/ucvcf3m5/gbc_qoc_plates-2.whqc_768x512q80.jpg Wild Garlic Labneh, Green Shatta And Za'atar Pangrattato Ayesha Kalaji serves confit garlic, green chilli shatta (Middle Eastern hot sauce) and a za'atar pangrattato on wild garlic labneh. 2026-05-29T15:00:24Z https://www.greatbritishchefs.com/recipes/kamouneh-spiced-venison-celeriac-puree-recipe https://media-cdn2.greatbritishchefs.com/media/tzdbqxss/gbc_qoc_plates-39.whqc_768x512q80.jpg Kamouneh-Spiced Venison, Yeasted Celeriac Purée And Coffee Jus Ayesha Kalaji braises venison shoulder in a borek wrapped in brik pastry, and barbecues venison loin that is coated in kamouneh spice. Served with a yeasted, umami celeriac purée, pickled sour cherries, nasturtium oil and a coffee jus. 2026-05-29T15:00:20Z https://www.greatbritishchefs.com/recipes/chilaquiles-rojo-recipe https://media-cdn2.greatbritishchefs.com/media/jk5j0gun/gbc_freshlay_2april26-46.whqc_768x512q80.jpg Chilaquiles Rojo Chilaquiles are a traditional Mexican breakfast or brunch made of totopos (fried corn tortillas chips), simmered in a red or green salsa and topped with eggs, cheese and onion. 2026-05-27T00:01:00Z https://www.greatbritishchefs.com/recipes/roast-cauliflower-saffron-tahini-cranberry-chilli-oil-recipe https://media-cdn2.greatbritishchefs.com/media/lgkdgppc/roast-cauliflower-saffron-tahini-cranberry-chilli-oil_021.whqc_768x512q80.jpg Roast Cauliflower, Saffron Tahini And Cranberry-Chilli Oil Buy the biggest cauliflower you can to maximize the effect, though two smaller ones also works. This recipe is taken from Centrepiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham (£28, Octopus Publishing Group). Photography by Yuki Sugiura. 2026-05-22T08:36:14Z https://www.greatbritishchefs.com/recipes/crispy-rice-salad-fermented-radish-kimchi-recipe https://media-cdn2.greatbritishchefs.com/media/5iab5occ/gbc_ferments_april26-35.whqc_768x512q80.jpg Crispy Rice Salad With Fermented Radish Kimchi This dish takes inspiration from crispy rice cakes that are popular across East Asia. Fermented radish kimchi is tossed through the rice cakes and the brine is used in the dressing. The addition of herbs, fresh carrot and cucumber make this a refreshing and satisfying salad. 2026-05-20T09:12:37Z https://www.greatbritishchefs.com/recipes/pork-burgers-fermented-cucumber-mustard-dill-recipe https://media-cdn2.greatbritishchefs.com/media/lqnlfr03/gbc_ferments_april26-26.whqc_768x512q80.jpg Pork Burgers With Fermented Cucumber, Mustard And Dill Add this pork burger with Fermented cucumber to your regular barbecue repertoire. The patties are flavoured with toasted fennel seeds, garlic and Dijon mustard. Fermenting the cucumber develops sharp fizz and funky acidity that pairs fantastically well with rich and fatty pork. 2026-05-20T09:11:58Z https://www.greatbritishchefs.com/recipes/charred-chicken-skewers-fermented-pineapple-hot-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/dlekdzzx/gbc_ferments_april26-16.whqc_768x512q80.jpg Charred Chicken Skewers With Fermented Pineapple Hot Sauce Using fermented fruit or vegetables as glazes is a fantastic way to quickly impart complex flavour profiles to proteins and vegetables on the grill – and in this case skewered chicken thighs. The sweetness in the Fermented pineapple with scotch bonnet, garlic and lime blitzed into a hot sauce helps create caramelisation on the chicken as well as a funky, spicy flavour. It's paired with a fresh herb gremolata. 2026-05-20T09:11:36Z https://www.greatbritishchefs.com/recipes/fermented-radish-kimchi-recipe https://media-cdn2.greatbritishchefs.com/media/l03lma2o/gbc_ferments_april26-3.whqc_768x512q80.jpg Fermented Radish Kimchi If you've tried making Chinese cabbage kimchi and you're looking for a new type to try, give radish kimchi a go. Breakfast or red globe radishes offer pungent and peppery results, daikon (or mooli) offers a firm texture, whilst watermelon radish offers a gentler, milder peppery flavour. 2026-05-20T09:11:07Z https://www.greatbritishchefs.com/recipes/fermented-cucumber-mustard-seeds-dill-recipe https://media-cdn2.greatbritishchefs.com/media/zszg11gc/gbc_ferments_april26-5.whqc_768x512q80.jpg Fermented Cucumber With Mustard Seeds And Dill Fermenting develops a deeper lactic acidity and funkiness than simply preserving in vinegar. This cucumber becomes sharp, fizzy with a complex and savoury flavour profile. 2026-05-20T09:09:00Z https://www.greatbritishchefs.com/recipes/fermented-pineapple-scotch-bonnet-garlic-lime-recipe https://media-cdn2.greatbritishchefs.com/media/xglmlz05/gbc_ferments_april26-1.whqc_768x512q80.jpg Fermented Pineapple With Scotch Bonnet, Garlic And Lime Fermenting fruit creates a balanced acidity and gentle funky flavour profile that can be used to create sauces and marinades. This fermented pineapple can be blitzed into a glossy hot sauce and used as a glaze. 2026-05-20T09:06:11Z https://www.greatbritishchefs.com/recipes/jamaican-spiced-turkish-mixed-grill-recipe https://media-cdn2.greatbritishchefs.com/media/typjffi4/gbc_komadojoecomp-29.whqc_768x512q80.jpg Jamaican-Spiced Turkish Mixed Grill Jodie Tonks (Kamado Joe’s BBQ Chef of the Year 2026) shares her mixed grill recipe, featuring jerk chicken shish kebab, lamb adana with green seasoning, lemon pepper chicken wings, honey jerk lamb cutlets, roti and coleslaw 2026-05-13T14:13:13Z https://www.greatbritishchefs.com/recipes/grilled-sardines-red-chermoula-recipe https://media-cdn2.greatbritishchefs.com/media/uzyprxaz/260416_gbc_kamodo_joe_sardines_020.whqc_768x512q80.jpg Grilled Sardines With Red Chermoula Cooking oily fish like sardines over fire imparts a deeply caramelised, smoky flavour profile. Served with a chermoula, a marinade and relish from North Africa containing spices and fresh coriander and parsley. 2026-05-12T12:21:00Z https://www.greatbritishchefs.com/recipes/spiced-lamb-chops-grilled-peaches-honey-recipe https://media-cdn2.greatbritishchefs.com/media/5z5clhtl/260416_gbc_kamodo_joe_lamb_145.whqc_768x512q80.jpg Spiced Lamb Chops With Grilled Peaches And Honey Inspired by tandoori lamb chops from Pakistan and the Punjab regions, this lamb is marinated in a spiced yoghurt and barbecued for a deeply caramelised crust. Served with grilled peaches and a honey glaze. 2026-05-12T12:21:00Z https://www.greatbritishchefs.com/recipes/romanian-mici-recipe https://media-cdn2.greatbritishchefs.com/media/tqdl21kh/260416_gbc_kamodo_joe_sausage_010.whqc_768x512q80.jpg Romanian Mici Mici or ‘mititei’ (little ones) are a traditional Romanian sausage. Served with a warm mustard sauce, a dill pickle slaw and fluffy charred flatbreads cooked on the grill. 2026-05-12T12:21:00Z https://www.greatbritishchefs.com/recipes/adobo-chicken-skewers-banana-ketchup-recipe https://media-cdn2.greatbritishchefs.com/media/cr0h0jrq/260416_gbc_kamodo_joe_chicken_099.whqc_768x512q80.jpg Adobo Chicken Skewers With Banana Ketchup The technique of glazing meat – in this case chicken – as it cooks on the barbecue creates layers of flavour. This recipe has a banana ketchup and a brown sugar glaze, the latter of which includes flavours of Filipino chicken adobo. 2026-05-12T09:30:56Z https://www.greatbritishchefs.com/recipes/bloody-mary-eggs-croutons-pickled-mustard-seeds-recipe https://media-cdn2.greatbritishchefs.com/media/bylfx0xt/gbc_freshlay_2april26-27.whqc_768x512q80.jpg Bloody Mary Eggs With Celery Salt Croutons And Pickled Mustard Seeds Turn a Bloody Mary into a bold, baked eggs brunch dish. The sauce includes all the classic flavours of the cocktail and is topped with deeply savoury celery salt croutons and pickled mustard seeds for sweet and tangy top notes. 2026-05-06T00:01:00Z https://www.greatbritishchefs.com/recipes/tuna-chopped-salad-recipe https://media-cdn2.greatbritishchefs.com/media/ogwdco1n/gbc_fragata_georgia-30.whqc_768x512q80.jpg Tuna, Green Bean and Olive Chopped Salad A chopped salad is a wonderful thing – each forkful gives you a taste of everything on the plate and it can be scooped up or spread on toast. 2026-05-01T21:28:49Z https://www.greatbritishchefs.com/recipes/dirty-martini-pasta-recipe https://media-cdn2.greatbritishchefs.com/media/fstdidav/gbc_fragata_georgia-11.whqc_768x512q80.jpg Dirty Martini Pasta Pasta alla vodka is a well-known Italian-American dish, but this gin-spiked alternative feels distinctly British. 2026-05-01T20:55:43Z https://www.greatbritishchefs.com/recipes/chicken-potatoes-dates-olives-recipe https://media-cdn2.greatbritishchefs.com/media/1ctdv2ow/gbc_fragata_georgia-21.whqc_768x512q80.jpg Sticky Chicken with Potatoes, Dates and Olives Hosting couldn’t be simpler with this devastatingly effective one-dish dinner. Very similar to the iconic 1980s classic chicken marbella, this version has a bit of a contemporary upgrade thanks to dates instead of prunes, thick coins of potato nestled in amongst everything and chilli-stuffed olives bringing a bit of heat. 2026-05-01T20:33:12Z https://www.greatbritishchefs.com/recipes/kartoffelmad-danish-potato-open-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/zofjgfx3/gbc_nannatate_april26-22.whqc_768x512q80.jpg Kartoffelmad (Danish Potato Open Sandwich) Kartoffelmad is one of the most popular varieties of smørrebrød (open-faced sandwich) in Denmark. Sliced, boiled potatoes are served on buttered rye bread and topped with mayonnaise (which we’ve flavoured with dill), sliced red onion, chopped chives and dill fronds. 2026-05-01T14:59:33Z https://www.greatbritishchefs.com/recipes/gamja-jorim-korean-braised-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/hj3nagab/gbc_nannatate_april26-18.whqc_768x512q80.jpg Gamja Jorim (Korean Braised Potatoes) Gamja jorim (which translates as ‘braised potatoes’) is a Korean banchan or side dish. Potatoes are braised in soy sauce, ssal-jocheong (rice syrup), garlic and sesame oil to create a sweet, sticky glaze as it reduces down during cooking. 2026-05-01T14:15:44Z https://www.greatbritishchefs.com/recipes/batata-vada-coriander-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/vszbcgzl/gbc_nannatate_april26-4.whqc_768x512q80.jpg Batata Vada With Coriander Chutney Batata vada (potato fritters) are a popular street food from Maharashtra, a region in western India. Mashed potato is mixed with spices, coated in a chickpea flour batter and deep-fried until golden and crispy. 2026-05-01T12:41:31Z https://www.greatbritishchefs.com/recipes/poached-eggs-asparagus-chorizo-hollandaise-recipe https://media-cdn2.greatbritishchefs.com/media/0a5augsz/gbc_rosacker_-9.whqc_768x512q80.jpg Poached Eggs, Asparagus And Chorizo Hollandaise We have swapped ham for chorizo for a smoky twist on the classic Eggs Benedict. Chorizo fat is used to enrich a hollandaise and crispy chorizo is tossed through a crumb for added texture. Sweet asparagus is fried and steamed in salted butter. 2026-04-29T15:14:57Z https://www.greatbritishchefs.com/recipes/rhubarb-almond-frangipane-tart-recipe https://media-cdn2.greatbritishchefs.com/media/bmhgawzl/gbc_portmeirion-10.whqc_768x512q80.jpg Rhubarb And Almond Frangipane Tart When rhubarb is in season, making an almond tart is almost obligatory – floral and tangy rhubarb works beautifully with mellow almonds, and sweet pastry adds a crisp mouthfeel. 2026-04-29T15:16:25Z https://www.greatbritishchefs.com/recipes/baked-parmesan-pea-orzo-recipe https://media-cdn2.greatbritishchefs.com/media/bzsp5jlr/gbc_portmeirion-4.whqc_768x512q80.jpg Baked Parmesan And Pea Orzo Planning a dinner party involves balancing cooking methods and timings, so utilising the oven for some dishes helps to ease prep and last-minute cooking. Our baked orzo uses the same ingredients as you would for risotto – wine, stock, butter, Parmesan and sweet peas. 2026-04-30T08:53:28Z https://www.greatbritishchefs.com/recipes/heritage-tomatoes-whipped-feta-oregano-oil-recipe https://media-cdn2.greatbritishchefs.com/media/l2rblj0s/gbc_portmeirion-1.whqc_768x512q80.jpg Heritage Tomatoes With Whipped Feta And Oregano Oil Celebrate the fantastic variety of mixed heritage tomatoes for your next dinner party and present them proudly as the focal point of a wider spread. 2026-06-04T19:09:18Z https://www.greatbritishchefs.com/recipes/loch-creran-oysters-strawberry-green-chilli-recipe https://media-cdn2.greatbritishchefs.com/media/typjybq5/gbc_inver_july25-3.whqc_768x512q80.jpg Loch Creran Oysters, Strawberry And Green Chilli Pam Brunton presents oysters simply in this recipe, distilling the pure flavour of green strawberries and green chillies in a tomato water dressing and a green chilli oil. The result? Herbaceous, spicy, floral, fresh and briny. 2026-04-27T16:28:30Z https://www.greatbritishchefs.com/recipes/burnt-strawberry-elderflower-barley-neapolitan-recipe https://media-cdn2.greatbritishchefs.com/media/0d2dylaf/gbc_inver_july25-8.whqc_768x512q80.jpg Burnt Strawberry, Elderflower And Barley Neapolitan Pam’s playful dessert unites a trio of complementing ices to evoke the nostalgic Neapolitan ice cream – an elderflower-infused parfait layer, a burnt strawberry parfait layer and a silky black barley koji-infused ice cream. Topped with a strawberry crisp. 2026-04-27T16:03:57Z https://www.greatbritishchefs.com/recipes/john-dory-chanterelles-meadowsweet-beurre-blanc-recipe https://media-cdn2.greatbritishchefs.com/media/n05fysx1/gbc_inver_july25-5.whqc_768x512q80.jpg John Dory, Chanterelles And Meadowsweet Beurre Blanc Pam Brunton’s John Dory dish has sweet yellow mangetout, golden chanterelle mushrooms, Marcona almonds, whitecurrants, meadowsweet flowers with the fish. The dish is served with a meadowsweet and dashi beurre blanc. 2026-04-27T15:00:32Z https://www.greatbritishchefs.com/recipes/chilled-pumpkin-seed-soup-courgettes-recipe https://media-cdn2.greatbritishchefs.com/media/o2ojdaqn/gbc_inver_july25-7.whqc_768x512q80.jpg Chilled Pumpkin Seed Soup, Courgettes And Gooseberries Pam Brunton’s pumpkin seed ajo blanco celebrates warm summer evenings and ingredients. Pumpkin seeds are roasted and blended with white bread. This is served with barbecued and raw courgettes, fresh curd cheese and berries. 2026-04-27T15:00:32Z https://www.greatbritishchefs.com/recipes/bread-butter-broth-yeast-bubbles-recipe https://media-cdn2.greatbritishchefs.com/media/izpjygbd/gbc_inver_july25-2.whqc_768x512q80.jpg Bread And Butter Broth with Yeast Bubbles Pam Brunton infuses stale sourdough in water to make the base of her bread broth dish. The soaking liquor is then reduced to intensify flavours of malt. Yeast bubbles are made by roasting yeasts before blending with milk to create a foam. 2026-04-27T15:00:31Z https://www.greatbritishchefs.com/recipes/kedgeree-eggs-royale-recipe https://media-cdn2.greatbritishchefs.com/media/pbodgwmg/gbc_freshlay_nov25-39.whqc_768x512q80.jpg ‘Kedgeree’ eggs royale Eggs Royale is a classic brunch dish which uses smoked salmon in place of the more common ham (which turns the dish into Eggs Benedict). Here, we’ve added a kedgeree-inspired twist, with a spiced hollandaise that pairs really well with the smoky fish. 2026-04-15T15:00:53Z https://www.greatbritishchefs.com/recipes/wild-garlic-pasta-recipe https://media-cdn2.greatbritishchefs.com/media/vs2nqbc1/gbc_manteca_dishes-13.whqc_768x512q80.jpg Wild garlic Chitarra Manteca’s Chris Leach celebrates wild garlic in its purest form in this pasta dish. Wild garlic is blended into rapeseed oil and heated gently to extract the green chlorophyll in the plant, which is then served with a spinach pasta cut on a chitarra machine. 2026-05-26T09:11:53Z https://www.greatbritishchefs.com/recipes/nduja-cream-mussels-recipe https://media-cdn2.greatbritishchefs.com/media/i2ej1wds/gbc_manteca_dishes-9.whqc_768x512q80.jpg ‘Nduja Steamed Mussels ‘Nduja brings a rich meatiness to this mussel dish by Manteca’s Chris Leach. The mussels are steamed in white wine, finished off with cream, parsley and lemon and served with lightly toasted focaccia. 2026-05-26T09:13:24Z https://www.greatbritishchefs.com/recipes/kale-lumache-recipe https://media-cdn2.greatbritishchefs.com/media/0l0lgpdg/gbc_manteca_dishes-17.whqc_768x512q80.jpg Kale and Chilli Lumache Chris Leach makes his own lumache (a type of pasta resembling snail shells) with a pasta extruder at Manteca for this dish, but at home you can use fresh or dried rigatoni or other tubular pasta shapes. 2026-05-26T09:12:19Z https://www.greatbritishchefs.com/recipes/homemade-ricotta-recipe https://media-cdn2.greatbritishchefs.com/media/44gbilwu/gbc_manteca_dishes-4.whqc_768x512q80.jpg Homemade Ricotta Making your own ricotta is a great introduction to cheesemaking. At Manteca, Chris Leach whips his ricotta until smooth before serving with extra virgin olive oil, chilli flakes and fennel pollen. 2026-05-26T09:09:34Z https://www.greatbritishchefs.com/recipes/fazzoletti-duck-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/o5bppe2a/gbc_manteca_dishes-23.whqc_768x512q80.jpg Fazzoletti with Duck Ragù Fazzoletti (‘handkerchiefs’) pasta pairs perfectly with a silky sauce like duck ragù. 2026-05-26T09:13:54Z https://www.greatbritishchefs.com/recipes/duck-liver-parfait-date-jam-recipe https://media-cdn2.greatbritishchefs.com/media/vlxhjq3d/gbc_manteca_dishes-6.whqc_768x512q80.jpg Duck Liver Parfait with Date Jam Chris Leach’s restaurant Manteca in Shoreditch champions nose-to-tail butchery; this parfait exemplifies that philosophy by celebrating duck livers. 2026-05-26T09:08:28Z https://www.greatbritishchefs.com/recipes/chocolate-hazelnut-tart-100s-1000s-recipe https://media-cdn2.greatbritishchefs.com/media/dr2k4jlm/gbc_manteca_dishes-28.whqc_768x512q80.jpg Chocolate and Hazelnut Tart Chris Leach’s sophisticated yet playful dessert consists of sweet chocolate pastry, whey caramel and a chocolate cremoso – custard with melted dark chocolate folded through it. 2026-05-29T09:04:45Z https://www.greatbritishchefs.com/recipes/lomo-saltado-recipe https://media-cdn2.greatbritishchefs.com/media/5t1fis00/gbc_lambweston_march26-40.whqc_768x512q80.jpg Lomo Saltado Lomo saltado – the classic Peruvian dish – is strips of marinated beef sirloin and wedges of red onions and tomatoes are stir-fried in a sauce combining soy sauce, oyster sauce and chilli paste, before being tossed with freshly cooked fries. 2026-04-13T15:33:07Z https://www.greatbritishchefs.com/recipes/masala-fries-recipe https://media-cdn2.greatbritishchefs.com/media/n3xk5hll/gbc_lambweston_march26-33.whqc_768x512q80.jpg Masala Fries Chips are mixed in a heavily seasoned tomato-based paste, coating them with bags of flavour. In our version of masala fries, we finish with a curry leaf and peanut topping for the ultimate textural contrast. 2026-04-13T14:49:21Z https://www.greatbritishchefs.com/recipes/chips-chickpeas-hummus-bowl-recipe https://media-cdn2.greatbritishchefs.com/media/3ctflk2y/gbc_lambweston_march26-27.whqc_768x512q80.jpg Chip, Chickpea and Onion Hummus Bowl When only the contrasting textures of silky, crunchy and crispy will do, try this fun take on a hummus bowl. Curly fries, crunchy roast chickpeas and sumac onions are served on top of restaurant-quality hummus. 2026-04-13T13:22:17Z https://www.greatbritishchefs.com/recipes/korean-tornado-fries-recipe https://media-cdn2.greatbritishchefs.com/media/hgfnffma/gbc_lambweston_march26-19.whqc_768x512q80.jpg Korean Tornade Fries Our glazed twister fries are an ode to the popular Korean street food classic hoeori gamja (tornado potatoes). Curly fries get tossed in a warm glaze made from gochujang, honey, garlic and ginger. 2026-04-13T12:44:09Z https://www.greatbritishchefs.com/recipes/chips-divorciados-recipe https://media-cdn2.greatbritishchefs.com/media/1shnwjk1/gbc_lambweston_march26-12.whqc_768x512q80.jpg Chips ‘Divorciados’ We’ve taken inspiration from the many Mexican ‘divorciados’ dishes that celebrate red and green salsas served separately on the plate. Often served with eggs or softened tortilla chips for breakfast or brunch, we’ve used Lamb Weston’s Thick Cut Pub Chips, which provide an excellent base for taking on the flavours of the salsas. 2026-04-16T10:41:11Z https://www.greatbritishchefs.com/recipes/fish-chips-tortilla-recipe https://media-cdn2.greatbritishchefs.com/media/y3ipcnc2/gbc_lambweston_march26-4.whqc_768x512q80.jpg Fish And Chip Tortilla Enjoy the much-loved flavours and textures of a tortilla de patatas (Spanish potato omelette) with a fun twist. Steamed cod is flaked through beaten egg, along with crispy chips and fried onions. 2026-04-13T11:26:15Z https://www.greatbritishchefs.com/recipes/aloo-palak-recipe https://media-cdn2.greatbritishchefs.com/media/xaif0gqy/gbc_nanna_tate_feb26-59.whqc_768x512q80.jpg Aloo Palak This verdant dish is incredibly popular throughout India, Pakistan and the UK. Potatoes are smothered in a silky spiced spinach sauce, finished off with a cooling coriander yoghurt and fresh flatbreads (made fluffy with extra potato).  2026-04-01T15:57:17Z https://www.greatbritishchefs.com/recipes/potato-green-goddess-recipe https://media-cdn2.greatbritishchefs.com/media/0m0ju0uq/gbc_nanna_tate_feb26-38.whqc_768x512q80.jpg Green Goddess Potato Salad Roast potatoes give this green goddess salad a delightful upgrade, becoming the star of the show in a way croutons never could. 2026-04-01T15:55:56Z https://www.greatbritishchefs.com/recipes/seeded-drop-biscuits-recipe https://media-cdn2.greatbritishchefs.com/media/m2ql53tl/seededdropbiscuits_betterathome_p217.whqc_768x512q80fpt342fpl524.jpg Seeded Drop Biscuits These biscuits (scones) are great for breakfast with a mug of tea but would also pair nicely with a bowl of soup or stew. Alternatively, they can be used for dessert in something like a strawberry shortcake or even just a vanilla ice cream sandwich. 2026-04-01T15:55:38Z https://www.greatbritishchefs.com/recipes/potato-panzanella-recipe https://media-cdn2.greatbritishchefs.com/media/yw5hx15f/gbc_nanna_tate_feb26-32.whqc_768x512q80.jpg Potato Panzanella Potatoes provide a double-carb twist on the Italian classic panzanella. The potatoes are parboiled, crushed and roasted in olive oil until crisp, then tossed in a vinaigrette with torn bread, spring greens, radicchio, early-season tomatoes, radishes and garlic. Served drizzled with a fresh herb salsa for extra vibrancy. 2026-04-01T15:54:52Z https://www.greatbritishchefs.com/recipes/little-gems-avocado-pistachios-salad-recipe https://media-cdn2.greatbritishchefs.com/media/jpik0ifl/littlegemsavocado_betterathome_p70.whqc_768x512q80.jpg Little Gems With Avocado, Pistachios And Miso-Honey Dressing Colu Henry’s salad celebrates all things green in the form of little gem lettuces, avocado, spring onion and pistachios. The dressing is made from miso, honey and lime for a salty, sour, sweet and umami finish. 2026-04-01T15:40:18Z https://www.greatbritishchefs.com/recipes/harissa-brown-sugar-glazed-salmon-recipe https://media-cdn2.greatbritishchefs.com/media/isoct4bb/harissabrownsugarsalmon_betterathome_p178.whqc_768x512q80.jpg Harissa And Brown Sugar Glazed Salmon This simple salmon recipe has only a few ingredients and still manages to over-deliver on both flavour and presentation. Serve with Colu Henry’s Little gems with avocado, pistachios, and miso-honey dressing. 2026-04-01T15:01:12Z https://www.greatbritishchefs.com/recipes/asparagus-egg-seaweed-hollandaise-recipe https://media-cdn2.greatbritishchefs.com/media/qetj5jgg/gbc_smithbrock_march26-6.whqc_768x512q80.jpg Asparagus, Poached Egg and Seaweed Hollandaise Robin Gill’s verdant ode to springtime is a wonderful example of cooking seasonally. 2026-04-01T11:55:05Z https://www.greatbritishchefs.com/recipes/chicken-tenders-recipe https://media-cdn2.greatbritishchefs.com/media/iaolcs0q/gbc_greenfields_12feb26_edit-12.whqc_768x512q80.jpg Lemon and Paprika Chicken Tenders Crispy fried chicken is an ever-popular item on restaurant menus, and these tenders with a zesty, peppery, smoky coating are a guaranteed winner. 2026-03-31T23:28:51Z https://www.greatbritishchefs.com/recipes/halibut-artichoke-beurre-blanc-recipe https://media-cdn2.greatbritishchefs.com/media/m1xfsttc/gbc_holsten_elephant-8.whqc_768x512q80.jpg Roasted Norwegian Halibut, Violet Artichoke And Smoked Pike Roe Beurre Blanc Simon Hulstone puts a twist on the classic beurre blanc by using fermented and pickled cucumbers. Violet artichokes are cooked à la barigoule (the classic Provençal preparation) and the halibut is perfectly roasted to achieve a golden crust. 2026-03-27T15:20:03Z https://www.greatbritishchefs.com/recipes/blueberry-french-toast-recipe https://media-cdn2.greatbritishchefs.com/media/rkflqfcj/gbc_freshlay_18thfeb26-8.whqc_768x512q80.jpg Blueberry French Toast French toast (also known by the slightly less appealing British term 'eggy bread') is a masterclass in gentle, considered cooking. Milk and egg-soaked slices of brioche are cooked gently so they brown and crisp on the outside whilst maintaining a soft, custardy centre. 2026-03-27T15:18:49Z https://www.greatbritishchefs.com/recipes/baked-chocolate-mousse-tart-recipe https://media-cdn2.greatbritishchefs.com/media/qvuibw3n/gbc_freshlay_18thfeb26-16.whqc_768x512q80.jpg Baked Chocolate Mousse Tarts A bit like a chocolate fondant, a bit like a chocolate mousse and a bit like a salted caramel tart, this genius creation is as crowdpleasing as it gets. 2026-03-27T14:43:32Z https://www.greatbritishchefs.com/recipes/rhubarb-custard-choux-buns-recipe https://media-cdn2.greatbritishchefs.com/media/d3cjvuob/gbc_freshlay_18thfeb26-28.whqc_768x512q80.jpg Rhubarb and Custard Choux Buns A puffed up, light-as-air choux bun is always bound to impress, especially if it’s been crowned with a disc of craquelin to give it that beautiful speckled finish. These are particularly good, filled with a crème diplomat and tangy rhubarb jam, with more on top to finish. 2026-03-27T14:14:44Z https://www.greatbritishchefs.com/recipes/bitter-chocolate-pumpkin-recipe https://media-cdn2.greatbritishchefs.com/media/jixohhe5/gbc_holsten_elephant-14.whqc_768x512q80.jpg Bitter Chocolate And Pumpkin Simon Hulstone brings together sweet pumpkin and bitter chocolate in this dessert of contrasting textures. A classic chocolate mousse is accompanied by a pumpkin caramel ice cream, chocolate tuile, a pumpkin seed praline, a tangy pumpkin chutney and crispy fried pumpkin seeds. 2026-03-27T13:10:47Z https://www.greatbritishchefs.com/recipes/brixham-crab-jerusalem-artichoke-recipe https://media-cdn2.greatbritishchefs.com/media/paknr5t5/gbc_holsten_elephant-16.whqc_768x512q80.jpg Brixham Crab With Jerusalem Artichoke Try Simon Hulstone’s light and elegant starter that showcases contrasting textures of Jerusalem artichoke and crab. Earthy artichokes are crushed, puréed and deep-fried; brown crab meat is blended into a smoky pâté and sweet white crab meat is simply dressed in a hazelnut mayonnaise. 2026-03-27T13:11:13Z https://www.greatbritishchefs.com/recipes/venison-harissa-carrots-recipe https://media-cdn2.greatbritishchefs.com/media/c0gllxvp/gbc_holsten_elephant-20.whqc_768x512q80.jpg Loin Of Dartmoor Venison With Harissa And Carrots Simon Hulstone pairs venison with carrots in this sweet and earthy dish. Venison is served two ways – seared loin with a harissa glaze and braised haunch in a puff pastry tart case. Carrots are confited in venison fat, puréed and pickled, giving beautifully rich and soft textures. 2026-03-27T13:10:59Z https://www.greatbritishchefs.com/recipes/carbonara-french-toast-recipe https://media-cdn2.greatbritishchefs.com/media/rsrmmyx4/gbc_freshlay_nov25-30.whqc_768x512q80.jpg Carbonara French Toast Carbonara-flavoured anything is always going to be popular, but we think these French toasts are tough to beat. 2026-03-23T11:25:43Z https://www.greatbritishchefs.com/recipes/plantain-feta-hand-pies-tomato-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/n4pikknt/gbc_shwen_dishes-11.whqc_768x512q80.jpg Plantain and Feta Hand Pies with Tomato Salsa Maria Bradford serves her plantain and feta hand pies as a bar snack and a starter in her Sierra Leonean restaurant Shwen Shwen in Sevenoaks. They’re filled with plantain, feta and golden onions, and deep-fried until crispy. 2026-03-20T16:06:33Z https://www.greatbritishchefs.com/recipes/crispy-fried-chickpeas-salad https://media-cdn2.greatbritishchefs.com/media/l3hif20y/easter-2.whqc_768x512q80.jpg Crispy Chickpea, Goat's Cheese and Spring Vegetable Salad Need a show-stealing salad to usher in the springtime? Try this charred and crunchy number, which celebrates the last of the winter tomatoes and radicchio to the first few spears of asparagus. Topped with crispy chickpeas. 2026-03-20T14:53:17Z https://www.greatbritishchefs.com/recipes/spiced-hogget-shoulder-recipe https://media-cdn2.greatbritishchefs.com/media/mt1j4dw0/easter-8.whqc_768x512q80.jpg Slow-braised Spiced Hogget Shoulder With Rose Harissa And Artichokes Choosing hogget instead of lamb is a win-win in terms of flavour and sustainability. Because it is older than lamb, it has a bolder flavour which means it can take on heavy spicing – we’ve gone for a blend of caraway, cumin, fennel, coriander and paprika. 2026-03-20T14:17:47Z https://www.greatbritishchefs.com/recipes/hibiscus-yoghurt-ice-cream-caramelised-white-chocolate-recipe https://media-cdn2.greatbritishchefs.com/media/opshfpwm/gbc_shwen_dishes-26.whqc_768x512q80.jpg Hibiscus And Yoghurt Ice Cream Caramelised White Chocolate Pepper Tuiles Maria Bradford pairs sour hibiscus and yoghurt with caramelised white chocolate and a West African pepper blend tuile in her dessert. Caramelising white chocolate is a fantastic technique that adds butterscotch notes. 2026-03-20T11:29:26Z https://www.greatbritishchefs.com/recipes/spiced-duck-leg-confit-pepe-soup-broth-recipe https://media-cdn2.greatbritishchefs.com/media/tf3fdwyc/gbc_shwen_dishes-13.whqc_768x512q80.jpg Spiced Duck Leg Confit In Pepe Soup Broth Maria Bradford’s version of Sierra Leone's pepper soup showcases duck legs instead of the traditional goat. The pepper soup spice blend includes traditional West African spices like calabash nutmeg, grains of selim and grains of paradise. 2026-03-20T11:29:15Z https://www.greatbritishchefs.com/recipes/sierra-leone-ox-cheek-stew-recipe https://media-cdn2.greatbritishchefs.com/media/iuujrkqo/gbc_shwen_dishes-33.whqc_768x512q80.jpg Sierra Leonean Ox Cheek Stew Maria Bradford’s Sierra Leonean ox cheek stew is the perfect accompaniment to her jollof rice. It's made by slowly cooking ox cheeks in beef stock until tender, before adding to a stew of caramelised onions, spices and a West African pepper blend. 2026-03-16T14:37:44Z https://www.greatbritishchefs.com/recipes/cassava-chips-recipe https://media-cdn2.greatbritishchefs.com/media/vofcwrj5/gbc_shwen_dishes-1.whqc_768x512q80.jpg Cassava Chips Maria Bradford serves her cassava chips as a bar snack at her Sierra Leonean restaurant Shwen Shwen in Sevenoaks. Buttery, earthy and sweet, they’re tossed with truffle oil and served with garlic mayonnaise. 2026-03-20T11:29:38Z https://www.greatbritishchefs.com/recipes/sierra-leone-jollof-rice-recipe https://media-cdn2.greatbritishchefs.com/media/ocgftnos/gbc_shwen_dishes-28.whqc_768x512q80.jpg Sierra Leonean Jollof Rice Maria Bradford uses a medley of spices – grains of selim, cumin and coriander – and her signature West African pepper blend in her jollof rice recipe. At her Sevenoaks restaurant Shwen Shwen, she serves it with roasted carrots and hispi cabbage glazed with rof and shito sauces. 2026-03-20T16:40:22Z https://www.greatbritishchefs.com/recipes/coffee-cocoa-lamb-cutlets-recipe https://media-cdn2.greatbritishchefs.com/media/rm2hzpul/savoury-choc-5.whqc_768x512q80.jpg Coffee And Cocoa Lamb Cutlets When paired together, cocoa and coffee provide a rich, roasted flavour, which works brilliantly with lamb. Served with soft flatbreads, mint yoghurt and pickled shallot rings to cut through the richness. 2026-03-18T13:02:01Z https://www.greatbritishchefs.com/recipes/beetroot-chocolate-walnut-salad-recipe https://media-cdn2.greatbritishchefs.com/media/rdqprqns/savoury-choc-2.whqc_768x512q80.jpg Roasted Beetroot Salad With Chilli Chocolate Vinaigrette Beetroot and chocolate is a surprisingly good combination that often makes its way into sweet dishes. The chocolate in this salad dressing shows how it works in a savoury setting too, balancing out the earthiness of the beetroot, the peppery rocket and bitter chicory. 2026-03-18T14:08:29Z https://www.greatbritishchefs.com/recipes/braised-brisket-chocolate-chilli-crispy-capers-recipe https://media-cdn2.greatbritishchefs.com/media/zlldxgiy/savoury-choc-9.whqc_768x512q80.jpg Braised Brisket With Chocolate, Chilli and Crispy Capers Adding dark chocolate to a slow braise like this one adds savoury richness, helps to bring out the flavours of spices like ancho and chipotle chillies and balances out acidity from tomatoes. 2026-03-18T14:08:47Z https://www.greatbritishchefs.com/recipes/sabzi-polo-recipe https://media-cdn2.greatbritishchefs.com/media/uvbianzb/12-mar-8.whqc_768x512q80.jpg Sabzi Polo (Iranian Herbed Rice) This beautiful, bountiful rice dish is absolutely jam-packed with herbs, which play a starring role alongside fragrant saffron and advieh (a Persian spice mix). 2026-03-17T16:38:21Z https://www.greatbritishchefs.com/recipes/cajun-chicken-bacon-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/cakhz1ak/12-mar-0.whqc_768x512q80.jpg Cajun Chicken and Honey-Glazed Bacon Sandwich A beautiful, fuss-free creation that doesn't try to reinvent the wheel, this sandwich combines blackened Cajun chicken with honey-glazed bacon, lettuce, tomato and crispy onions. 2026-03-17T16:15:18Z https://www.greatbritishchefs.com/recipes/caramelised-red-onion-tart-bitter-cocoa-pastry-recipe https://media-cdn2.greatbritishchefs.com/media/ov0cjqh2/savoury-choc-7.whqc_768x512q80.jpg Caramelised Red Onion Tart With Bitter Cocoa Pastry Adding cocoa powder to enriched shortcrust pastry dough adds an earthy bitterness that balances out sweet caramelised vegetables like red onion. The result? A deeply moreish tart that’s guaranteed to start conversation. 2026-03-18T14:08:19Z https://www.greatbritishchefs.com/recipes/green-soda-bread-rolls-recipe https://media-cdn2.greatbritishchefs.com/media/yhebcqog/easter-1.whqc_768x512q80.jpg Green Soda Bread Rolls Soda bread is already quintessentially Irish, but blending in some spinach to turn the crumb bright green makes it the ultimate ode to the Emerald Isle. 2026-03-11T12:13:44Z https://www.greatbritishchefs.com/recipes/hibiscus-rose-panna-cotta-recipe https://media-cdn2.greatbritishchefs.com/media/341p1tez/gbc_greenfields_12feb26_edit-1.whqc_768x512q80.jpg Hibiscus and Rose Panna Cotta This beautiful pink panna cotta – complete with signature wobble – is fragrant and floral thanks to the combination of hibiscus and rose infused into the cream. 2026-03-10T15:31:13Z https://www.greatbritishchefs.com/recipes/gammon-egg-pineapple-pork-pie-recipe https://media-cdn2.greatbritishchefs.com/media/hrtafcnr/gbc_dickinson_pie-4.whqc_768x512q80.jpg Gammon, Egg and Pineapple Pork Pie This absolute masterpiece from Leeds-based pie shop Finer Pleasures Josh Whitehead is as much a work of art and lesson in structural engineering as it is a very tasty pie. 2026-03-02T21:20:23Z https://www.greatbritishchefs.com/recipes/aubergine-schnitzel-recipe https://media-cdn2.greatbritishchefs.com/media/drmnlve0/schnitzels-8.whqc_768x512q80.jpg Shawarma-Spiced Aubergine Schnitzel Who says pork, veal and chicken get to have all the schnitzel fun? Thick slices of aubergine get crumbed and fried in exactly the same way, with Middle Eastern shawarma spices bringing warmth and flavour. 2026-03-02T11:39:47Z https://www.greatbritishchefs.com/recipes/taleggio-chicken-schnitzel-recipe https://media-cdn2.greatbritishchefs.com/media/oeee2rxm/schnitzels-6.whqc_768x512q80.jpg Taleggio-Stuffed Chicken Schnitzel What are chicken kyiv and chicken cordon bleu if not a stuffed schnitzel? This recipe takes the same approach, filling a chicken breast with a mixture of taleggio cheese, cream and sage, before sealing it up, breadcrumbing it and frying it until golden and crisp. 2026-03-02T11:08:52Z https://www.greatbritishchefs.com/recipes/pork-caesar-schnitzel-recipe https://media-cdn2.greatbritishchefs.com/media/1xabirs1/schnitzels-4.whqc_768x512q80.jpg Pork Caesar Schnitzel Chicken and pork are both prime candidates for getting ‘schnitzelled’, and both of them go incredible well with the flavours of a Caesar dressing. The secret here is the double-crumbing method, which ensures a truly complete covering of crunchiness which allows the meat inside to properly steam. 2026-03-01T22:45:58Z https://www.greatbritishchefs.com/recipes/schnitzel-holstein-recipe https://media-cdn2.greatbritishchefs.com/media/t41gvwgb/schnitzels-0.whqc_768x512q80.jpg Schnitzel Holstein This is the OG schnitzel – the one that serves as inspiration for the endless varieties of something bashed flat and fried in breadcrumbs. 2026-03-01T22:30:36Z https://www.greatbritishchefs.com/recipes/miso-mashed-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/bfwgwtl1/gbc_nanna_tate_feb26-44.whqc_768x512q80.jpg Miso Mashed Potatoes A creamy pommes purée-style mash is given a boost of umami thanks to a hefty amount of miso paste folded into the mixture. 2026-03-02T07:38:24Z https://www.greatbritishchefs.com/recipes/boulangere-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/rsso0lrn/gbc_nanna_tate_feb26-23.whqc_768x512q80.jpg Boulangère Potatoes with Anchovy Butter A French classic, this potato side dish always steals the show. Thin discs of potato are layered up with sweet, lightly caramelised onions and gently baked in stock until tender. 2026-03-02T07:38:13Z https://www.greatbritishchefs.com/recipes/confit-potatoes-yoghurt-recipe https://media-cdn2.greatbritishchefs.com/media/aenoa0f3/gbc_nanna_tate_feb26-7.whqc_768x512q80.jpg Cumin Confit Potatoes with Tahini Yoghurt Cooking potatoes gently in lots of oil turns them fudgy, rich and delicately soft – it's one of our favourite ways to prepare them. Infusing the oil with cumin and garlic adds extra flavour, and sitting them on a bed of tahini-spiked yoghurt creates the ultimate side dish (especially for roast lamb). 2026-03-02T07:39:00Z https://www.greatbritishchefs.com/recipes/rice-pudding-rice-sorbet-recipe https://media-cdn2.greatbritishchefs.com/media/beofk1fa/gbc_erst_dishes-17.whqc_768x512q80.jpg Rice Pudding, Rice Sorbet and Rhubarb Rice puddings can often be too reliant on vanilla – this one from Patrick Withington leans into the flavour of bay as a backnote, allowing the actual sweetness and flavour of the grains themselves to shine through. 2026-02-27T21:16:44Z https://www.greatbritishchefs.com/recipes/mussel-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/zsuhzzik/gbc_erst_dishes-11.whqc_768x512q80.jpg Mussel Risotto A simple dish which allows the sweet salinity of the mussels to really shine, this is a classic risotto apart from one twist – the rice is Japanese short-grain rather than arborio or carnaroli. 2026-02-27T20:53:30Z https://www.greatbritishchefs.com/recipes/blood-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/wamjwh5m/gbc_erst_dishes-2.whqc_768x512q80.jpg Blood Pudding with Grilled Peppers and Apple and Lardo Sauce Chef Patrick Withington puts his own spin on black pudding in this recipe, replacing the oats with Japanese short-grain rice for a different texture and throwing apple juice, lardo, paprika, cumin and pancetta into the mix. 2026-02-27T17:20:24Z https://www.greatbritishchefs.com/recipes/lahm-bi-ajeen-lebanese-meat-pie-recipe https://media-cdn2.greatbritishchefs.com/media/hs0bdzup/gbc_greenfields_12feb26_edit-26.whqc_768x512q80.jpg Lahm Bi Ajeen Lahmacun is a Turkish flatbread topped with spiced minced meat and vegetables – lahm bi ajeen is its Lebanese relation. Beef is spiced with Lebanese 7-spice and sumac, blitzed with onion, tomato, chilli and parsley, then spread on bread dough which is pleated around the edges to create an open-topped pie. 2026-02-25T14:53:04Z https://www.greatbritishchefs.com/recipes/steamed-syrup-pudding-recipe https://media-cdn2.greatbritishchefs.com/media/bybpcsby/gbc_steaming_edit-53.whqc_768x512q80.jpg Steamed Syrup Pudding with Vanilla and Cardamom Custard Steamed sponges are a dense, fluffy, sticky treat which doesn’t deserve to be typecast as a retro pudding. We’ve kept things simple here to showcase the texture of the sponge, but the cardamom-spiked custard is a little twist which makes all the difference. 2026-02-20T13:51:13Z https://www.greatbritishchefs.com/recipes/steamed-clams-recipe https://media-cdn2.greatbritishchefs.com/media/eadjyuez/gbc_steaming_edit-44.whqc_768x512q80.jpg Steamed Clams with Parsley Oil If you like moules mariniere, you’ll love these little clams! Cooked in exactly the same way, the steam from the stock and wine opens up the shells with thyme, lemon and garlic adding plenty of aromatic flavour. 2026-02-20T13:36:53Z https://www.greatbritishchefs.com/recipes/steamed-pork-chive-dumplings-recipe https://media-cdn2.greatbritishchefs.com/media/0ffe4i4b/gbc_steaming_edit-30.whqc_768x512q80.jpg Steamed Pork and Chive Dumplings Steamed dumplings are bouncy little pillows of joy – especially when they’re filled with pork and chives and dressed in a black vinegar and chilli dipping sauce. 2026-02-20T13:11:32Z https://www.greatbritishchefs.com/recipes/steamed-bream-recipe https://media-cdn2.greatbritishchefs.com/media/dv0ntjar/gbc_steaming_edit-7.whqc_768x512q80.jpg Steamed Sea Bream with Ginger, Soy and Spring Onion No steamer? No problem. This method sees a whole fish gently steamed in a wok, raised out of the water by a wire rack (although some scrunched up tin foil, an empty can or all sorts of other things can act as a trivet). 2026-02-20T12:49:02Z https://www.greatbritishchefs.com/recipes/cardamom-crepes-suzette-recipe https://media-cdn2.greatbritishchefs.com/media/t3rlqgo5/gbc_valentines_2026-11.whqc_768x512q80.jpg Cardamom Crêpes Suzette This French crêpe classic is all about the dramatic flambé – which always elicits gasps of delight when done in front of your guests. 2026-02-13T14:07:34Z https://www.greatbritishchefs.com/recipes/huevos-rancheros-pancakes-recipe https://media-cdn2.greatbritishchefs.com/media/fucd4gmj/gbc_freshlay_nov25-14.whqc_768x512q80.jpg Huevos Rancheros Pancake Stack An iconic Mexican breakfast dish meets the UK’s love for pancakes in this knockout brunch. Stack them high, pile on the toppings and ensure that Freshlay Farms Golden Yolkers® egg is perfectly cooked and sits proudly on top. 2026-02-11T17:02:04Z https://www.greatbritishchefs.com/recipes/rhubarb-drizzle-cake-recipe https://media-cdn2.greatbritishchefs.com/media/xq3ayb00/gbc_rhubarb_edit-39.whqc_768x512q80.jpg Rhubarb Frangipane Drizzle Cake A simple sponge gets elevated with little nuggets of baked rhubarb and rich ground almonds to provide a very tasty base for lashings of bright pink rhubarb icing. 2026-02-08T22:51:41Z https://www.greatbritishchefs.com/recipes/rhubarb-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/jznngaa3/gbc_rhubarb_edit-18.whqc_768x512q80.jpg Rhubarb Chutney Sweet, sour, savoury and with a kick of heat and spice, this rhubarb chutney goes will all sorts – try it with cheese, charcuterie, pork, duck or venison. 2026-02-08T22:33:08Z https://www.greatbritishchefs.com/recipes/pork-chops-leeks-rhubarb-chutney-recipe https://media-cdn2.greatbritishchefs.com/media/bylm3y3t/gbc_rhubarb_edit-11.whqc_768x512q80.jpg Pork Chops and Burnt Leeks with Rhubarb Chutney Rhubarb is an incredible inclusion in a chutney, lending sweetness and tang alongside all that vinegar and sugar. We’ve served it here alongside a big, thick pork chop, with a deeply caramelised leek and a bright mustard espagnole sauce. 2026-02-08T22:24:24Z https://www.greatbritishchefs.com/recipes/steak-tartare-rhubarb-recipe https://media-cdn2.greatbritishchefs.com/media/5t0leoj2/gbc_rhubarb_edit-3.whqc_768x512q80.jpg Steak Tartare with Rhubarb Steak tartare is a glorious dish which, frankly, doesn’t get the attention it deserves. Make it a seasonal superstar by folding in little cubes of pickled rhubarb alongside the usual suspects of capers, mustard and cornichons. 2026-02-08T21:42:26Z https://www.greatbritishchefs.com/recipes/rhubarb-meringue-pie-recipe https://media-cdn2.greatbritishchefs.com/media/wv4proal/gbc_rhubarb_edit-20.whqc_768x512q80.jpg Rhubarb Meringue Pie Lemon meringue pie is that perfect mix of tang and sweetness; this rhubarb tart takes the same idea but mellows out the sour notes. The bright pink filling is actually a set rhubarb and raspberry mousse – still sharp but with a rounded, creamy finish. 2026-02-08T21:25:16Z https://www.greatbritishchefs.com/recipes/japanese-sea-bass-rice-recipe https://media-cdn2.greatbritishchefs.com/media/vnlpbhep/gbc_diningssw3_dishes-11.whqc_768x512q80.jpg Yuzu Sake-Shio Sea Bass Rice Japanese rice often makes us think immediately of sushi, but it of course has so much to offer. This recipe is based on a traditional Japanese rice dish called tai meshi, but features sea bass instead of the usual bream. 2026-02-05T23:38:48Z https://www.greatbritishchefs.com/recipes/yaki-onigiri-ochazuke-recipe https://media-cdn2.greatbritishchefs.com/media/1vvdppuj/gbc_diningssw3_dishes-1.whqc_768x512q80.jpg Yaki Onigiri Ochazuke Onigiri are Japanese rice balls, often shaped into a triangle, which then become yaki-onigiri once grilled. In this recipe, chef Masaki Sugisaki brushes the crispy grilled onigiri with a special miso before serving them in ochazuke; a green tea-infused dashi. 2026-02-05T23:11:11Z https://www.greatbritishchefs.com/recipes/inari-sushi-recipe https://media-cdn2.greatbritishchefs.com/media/ooilnt0n/gbc_diningssw3_dishes-8.whqc_768x512q80.jpg Inari Sushi with Smoked Eel Inari sushi is one of the more popular types of sushi, which sees rice stuffed inside a ‘pouch’ of braised, sweet fried tofu called abura-age. Chef Masaki puts his own twist on the dish by using ingredients such as date molasses, palm sugar and white balsamic vinegar in his sushi vinegar and for braising the abura-age, before combining the rice with little nuggets of smoked eel. 2026-02-05T15:56:43Z https://www.greatbritishchefs.com/recipes/borscht-beetroot-ketchup-recipe https://media-cdn2.greatbritishchefs.com/media/m1ohbcga/gbc_-borscht_ketchup-4.whqc_768x512q80.jpg 'Borscht' Beetroot Ketchup A rustic dip or condiment with that classic ketchup tang, this borscht-inspired alternative heroes the deep purple of beetroot instead of the more common tomato. 2026-02-02T18:04:23Z https://www.greatbritishchefs.com/recipes/denver-steak-pink-onion-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/k3tnbp2z/gbc_valentines_2026-22.whqc_768x512q80.jpg Denver Steak with Pink Onion Salsa A small number of steak cuts tend to hog the limelight, but there are some cuts out there that continue to remain a bit of a butcher’s secret. Denver steak is one of them - marbled, deeply flavourful and cheaper than fillet, rib-eye and sirloin. Cooked simply, we’ve topped it with a bright pink beetroot salsa which adds acidity, sweetness, earthiness and heat – the perfect companion. 2026-02-02T16:58:50Z https://www.greatbritishchefs.com/recipes/pink-prawn-ravioli-beurre-blanc-recipe https://media-cdn2.greatbritishchefs.com/media/c0vctd3l/gbc_valentines_2026-1.whqc_768x512q80.jpg Pink Prawn Ravioli with Champagne Beurre Blanc Nothing says ‘I love you’ quite like making fresh pasta for your significant other – which is why this pretty-in-pink ravioli recipe is our ultimate Valentine’s Day dish. 2026-02-02T17:11:53Z https://www.greatbritishchefs.com/recipes/paprika-spiked-fondant-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/bkkfehjy/gbc_nannatate_dec25-53.whqc_768x512q80.jpg Paprika-Spiked Fondant Potatoes s Fondant potatoes are arguably the fanciest of all the potato preparations. They’re cut into thick coins, seared in butter, then slow-cooked in a rich stock until fudgy and creamy. 2026-02-01T23:35:02Z https://www.greatbritishchefs.com/recipes/vichyssoise-loaded-potatoes-recipe https://media-cdn2.greatbritishchefs.com/media/fglb1e43/gbc_nannatate_dec25-38.whqc_768x512q80.jpg Vichyssoise Loaded Potatoes These loaded potatoes bring you potato in three delicious forms: baked Nanna Tate potatoes filled with a thick, creamy vichyssoise (France’s answer to leek and potato soup), topped with little bits of crumbled roast potato. 2026-02-01T23:34:48Z https://www.greatbritishchefs.com/recipes/focaccia-con-patate-recipe https://media-cdn2.greatbritishchefs.com/media/2nubc3cf/gbc_nanna_dec25_extra-01.whqc_768x512q80.jpg Focaccia con Patate Crispy, thinly sliced Nanna Tate potatoes are a wonderful topping for focaccia, especially when paired with sweet and salty anchovies and caramelised onions. Don’t be afraid to get the potatoes properly dark golden – they turn wonderfully crunchy to provide a contrast to the fluffy focaccia beneath. 2026-02-01T23:34:29Z https://www.greatbritishchefs.com/recipes/guindilla-dill-highball-recipe https://media-cdn2.greatbritishchefs.com/media/crfamrhy/gbc_-pickled_cocktails-20.whqc_768x512q80.jpg Guindilla and Dill Highball Cocktail A bright, refreshing drink which will make you view whisky in a completely new light, this highball combines the grassiness of dill with the piquant pep of pickled guindilla chillies. 2026-02-01T22:30:02Z https://www.greatbritishchefs.com/recipes/pickled-jalapeno-paloma-recipe https://media-cdn2.greatbritishchefs.com/media/g5kpvpfm/gbc_-pickled_cocktails-9.whqc_768x512q80.jpg Pickled Jalapeño Paloma Tanginess, sweetness, bitterness, fieriness – this pretty paloma amps up its Mexican heritage by throwing some brine from a jar of pickled jalapeños into the mix, rounding out everything else in the glass surprisingly well. 2026-02-01T22:16:27Z https://www.greatbritishchefs.com/recipes/dirty-martini-recipe https://media-cdn2.greatbritishchefs.com/media/fx2da01o/gbc_-pickled_cocktails-5.whqc_768x512q80.jpg Dirty Dill Martini If that saline flavour you get from the olive in the martini is your favourite bit, then definitely give this cocktail a go. Fennel-infused gin meets vermouth and salty, tangy pickle brine for a beautifully refreshing take on the classic. 2026-02-01T11:15:09Z https://www.greatbritishchefs.com/recipes/beetroot-tart-poppy-seed-cream-cheese-recipe https://media-cdn2.greatbritishchefs.com/media/1pnncb5w/gbc_elly_plates-4.whqc_768x512q80.jpg Beetroot Tart with Poppy Seed Cream Cheese and Sichuan Pepper A true celebration of beetroot, this little tart showcases the veg as a pickle, a tartare and a purée. Rounded out by the poppy seed cream cheese, the numbing floral flavour of the Sichuan peppercorns adds just enough brightness without being overpowering. 2026-01-30T00:10:04Z https://www.greatbritishchefs.com/recipes/apple-souffle-recipe https://media-cdn2.greatbritishchefs.com/media/5wydnop4/gbc_elly_plates-27.whqc_768x512q80.jpg Orchard Apple Soufflé with Red Walnut and Honey Ice Cream A soufflé is always bound to impress, and this offering from Elly Wentworth packs a real punch. The apples in the soufflé base give it plenty of flavour, pairing perfectly with the walnut and honey ice cream on the side. 2026-01-30T00:01:59Z https://www.greatbritishchefs.com/recipes/lamb-salt-baked-celeriac-garden-chard-recipe https://media-cdn2.greatbritishchefs.com/media/jlbdwqe5/gbc_elly_plates-12.whqc_768x512q80.jpg Loin of Manx Loaghtan Lamb, Salt-Baked Celeriac and Garden Chard A knockout main that celebrates celeriac as much as it does the meat in the centre of the plate, Elly Wentworth's lamb dish is a masterclass in technique. 2026-01-30T00:01:57Z https://www.greatbritishchefs.com/recipes/malt-mousse-blackout-coffee-sponge-recipe https://media-cdn2.greatbritishchefs.com/media/apdnobbx/gbc_elly_plates-5.whqc_768x512q80.jpg Malt Mousse with Blackout Coffee Sponge and Lemon A four-layer cake combining the flavours of coffee, chocolate, malt and lemon, Elly Wentworth's dessert is a tour de force. The layering of the cake may take some time but it's something you can do well in advance of serving. 2026-01-30T00:01:40Z https://www.greatbritishchefs.com/recipes/sage-fennel-focaccia-recipe https://media-cdn2.greatbritishchefs.com/media/ovxpwqqa/gbc_elly_plates-22.whqc_768x512q80.jpg Garden Sage and Fennel Seed Focaccia A focaccia is always welcome, and this one makes the most of the fresh sage seeds from the bronze fennel in the gardens at Fowlescombe Farm, where Elly cooks. 2026-01-30T16:54:31Z https://www.greatbritishchefs.com/recipes/lamb-ragu-mint-pappardelle-recipe https://media-cdn2.greatbritishchefs.com/media/n5rfo01k/gbc_braising-15.whqc_768x512q80.jpg Lamb Ragù with Pappardelle and Mint Pangrattato This silky, slow-cooked lamb ragù is the perfect winter comfort food. The sauce is braised with the lamb in the oven, and is a great one to assemble in advance, and then enjoy the next day, or even freeze in batches. 2026-01-21T21:55:20Z https://www.greatbritishchefs.com/recipes/french-onion-lamb-shanks-recipe https://media-cdn2.greatbritishchefs.com/media/qs0fwr11/gbc_braising-29.whqc_768x512q80.jpg 'French Onion' Lamb Shanks This recipe for French onion braised lamb shanks is a two-for-one special: you get a deeply flavoured rich French onion soup, as well as tender slow-cooked lamb. 2026-01-20T23:24:42Z https://www.greatbritishchefs.com/recipes/braised-lamb-barbacoa-recipe https://media-cdn2.greatbritishchefs.com/media/i1yhstxr/gbc_braising-23.whqc_768x512q80.jpg Lamb Barbacoa Barbacoa traditionally involves slow-cooking a whole sheep in a pit. While incredible, it’s not the easiest to make at home! Braised barbacoa is a wonderful alternative, and once you learn how easy it is you’ll be making it again and again. 2026-01-20T22:58:20Z https://www.greatbritishchefs.com/recipes/milk-ice-cream-cherries-oats-recipe https://media-cdn2.greatbritishchefs.com/media/gqugie0i/gbc_higherground_sept25-14.whqc_768x512q80.jpg Milk Ice Cream, Brandied Cherries and Naked Oats Three simple flavours showcase the quality of the ingredients used to make this dessert from chef Joe Otway. 2026-01-19T23:48:26Z https://www.greatbritishchefs.com/recipes/runner-bean-beef-oyster-recipe https://media-cdn2.greatbritishchefs.com/media/cnqgcgb0/gbc_higherground_sept25-1.whqc_768x512q80.jpg Runner Beans, Cured Beef and Oyster We’ve all seen asparagus wrapped in pancetta; that same contrast of vegetal freshness and salty richness is what makes this little bite from Joe Otway so good. 2026-01-19T23:37:39Z https://www.greatbritishchefs.com/recipes/scallop-sheep-cheese-tomato-recipe https://media-cdn2.greatbritishchefs.com/media/upznobrr/gbc_higherground_sept25-26.whqc_768x512q80.jpg Scallop with Sheep’s Cheese, Tomato and Brown Butter The classic combination of cheese and tomato gets applied to the crown jewel of Scottish seafood – the scallop – in Joe Otway’s beautiful recipe. 2026-01-19T23:17:06Z https://www.greatbritishchefs.com/recipes/baby-corn-sour-cream-bacon-chives-recipe https://media-cdn2.greatbritishchefs.com/media/m12fzx2w/gbc_higherground_sept25-21.whqc_768x512q80.jpg Barbecued Baby Corn with Sour Cream, Bacon and Chives Fresh corn at the peak of its season is a real gem, and in this recipe Joe Otway serves baby corn cobs whole, briefly blanched and then given a lick of smoke over fire. 2026-01-19T23:17:05Z https://www.greatbritishchefs.com/recipes/beetroot-salad-pickled-rose-recipe https://media-cdn2.greatbritishchefs.com/media/ikbphxeu/gbc_higherground_sept25-7.whqc_768x512q80.jpg Beetroot Salad with Pickled Rose This pretty in pink beetroot starter is an absolute beauty to behold – and incredibly simple to prepare at home. 2026-01-19T23:17:05Z https://www.greatbritishchefs.com/recipes/matcha-pistachio-berry-overnight-oats-recipe https://media-cdn2.greatbritishchefs.com/media/5trixat3/overnight-oats-23.whqc_768x512q80.jpg Matcha, Pistachio and Berry Overnight Oats These gorgeous green matcha overnight oats are sure to convince any overnight oats skeptics that oats aren't to be underestimated. 2026-01-09T17:29:00Z https://www.greatbritishchefs.com/recipes/winter-spiced-pear-ginger-overnight-oats-recipe https://media-cdn2.greatbritishchefs.com/media/recht0sh/overnight-oats-37.whqc_768x512q80.jpg Winter-Spiced Pear and Ginger Overnight Oats These luxurious overnight oats are served with lightly whipped cardamom cream, crunchy pistachios and sweet honeyed pears. It's a breakfast that's simultaneously wholesome and decadent, and will make sure start the day in style.  2026-01-09T17:26:12Z https://www.greatbritishchefs.com/recipes/spiced-carrot-cake-overnight-oats-recipe https://media-cdn2.greatbritishchefs.com/media/rcqhmjus/overnight-oats-17.whqc_768x512q80.jpg Carrot Cake Overnight Oats These carrot cake overnight oats have all the classic flavours of carrot cake but in a more breakfast-friendly form. Between the crunchy nutmeg crumb, silky yoghurt frosting and scattering of sweet banana you'll never dare call oats boring again. 2026-01-09T17:23:26Z https://www.greatbritishchefs.com/recipes/squash-walnut-lentil-coffee-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/fsydwkm0/251124_gbc_apricity_275-1_016.whqc_768x512q80.jpg Roasted Squash with Walnut, Lentil and Coffee Ragù Pumpkin and squash are such classic winter flavours, but – as you’ll know if you’ve ever prepared one – produce great heaps of waste. If you’ve always wanted to find a way to use everything from the seeds to the skin, then give this simple recipe from Chantelle Nicholson a go. 2026-03-09T09:49:23Z https://www.greatbritishchefs.com/recipes/baked-celeriac-pear-and-espresso-sauce https://media-cdn2.greatbritishchefs.com/media/ixriotda/251124_gbc_apricity_205_013.whqc_768x512q80.jpg Baked Celeriac, Pear and Espresso Sauce Chantelle Nicholson, Illy’s UK chef ambassador, is rightly known as the queen of low-waste cookery. In this inventive but simple recipe, she shows just how much flavour is left in often forgotten ingredients, simmering spent coffee grounds with celeriac peelings and pear cores to make a buttery and aromatic espresso sauce. Illy is the first Italian coffee company to achieve B Corp certification, and in this recipe Chantelle uses their Cerrado Mineiro Brazil coffee. This coffee is grown exclusively with regenerative agriculture techniques, and Cerrado Minerio is the first region in Brazil to have Designation of Origin status, ensuring traceability and quality. 2026-03-09T09:49:39Z https://www.greatbritishchefs.com/recipes/mayo-flight-recipe https://media-cdn2.greatbritishchefs.com/media/ichevjyq/chefs-larder-mayo-flight-3.whqc_768x512q80.jpg Our Ultimate Mayo Flight This ‘mayo flight’ shows just how versatile the condiment can be and how easy it is to make. Taking inspiration from Provence’s ‘Le Grand Aïoli’ – a celebratory meal centred around a big bowl of garlic mayo – this crudité board is endlessly versatile and perfect party fodder. 2026-01-06T13:21:30Z https://www.greatbritishchefs.com/recipes/miso-steak-noodles-recipe https://media-cdn2.greatbritishchefs.com/media/jyvb33pd/gbc_braising-50.whqc_768x512q80.jpg Miso-Braised Chuck Steak with Sesame Noodles We've amped up chuck steak with the likes of miso, soy, mirin and ginger to create a knockout topping for noodles – and it's a great make-ahead-and-freeze project for future noodle needs. 2026-01-05T18:07:58Z https://www.greatbritishchefs.com/recipes/beef-ragu-gnocchi-recipe https://media-cdn2.greatbritishchefs.com/media/nwcpqszw/gbc_braising-47.whqc_768x512q80.jpg Beef Ragù with Brown Butter Gnocchi A really good ragù often uses larger pieces of beef instead of mince, letting the long braising time do all the work to break them down into the sauce. That's exactly what we've done here, creating a wonderful sauce which would sit happily on all sorts of pasta. Pairing it with gnocchi crisped up in nutty, sage-infused brown butter with some confit garlic cloves nestled in, however, takes it from great to outstanding. 2026-01-05T18:08:42Z https://www.greatbritishchefs.com/recipes/marmite-short-ribs-recipe https://media-cdn2.greatbritishchefs.com/media/lovjiskg/gbc_braising-39.whqc_768x512q80.jpg Marmite-Braised Beef Short Ribs with Celeriac Purée Short ribs are the perfect candidate for braising, as they add heaps of flavour to the sauce they’re cooked in whilst retaining a spoon-tender textured meat which is sticky, rich and unbelievably delicious. We’ve kept things classic with the sauce, except for the generous helping of Marmite, which adds bags of umami to an already decadent dish. 2026-01-05T18:09:09Z https://www.greatbritishchefs.com/recipes/beef-shin-bourguignon-recipe https://media-cdn2.greatbritishchefs.com/media/iaqiit1v/gbc_braising-2.whqc_768x512q80.jpg Beef Shin Bourguignon Bourguignon is one of France’s most famous dishes for good reason – in our recipe, we've strayed from tradition slightly by using a whopping piece of beef shin, which melts away and falls apart during the long, slow braise to really amp up the comfort food factor. 2026-01-05T18:09:45Z https://www.greatbritishchefs.com/recipes/ultimate-egg-fried-rice-recipe https://media-cdn2.greatbritishchefs.com/media/ehylzcva/gbc_freshlay_oct25-19.whqc_768x512q80.jpg Ultimate Egg Fried Rice The secret to great fried rice is simplicity. Too many add-ins and the rice can steam and get mushy, instead of becoming fried and light. We’ve kept it classic with just eggs, prawns and peas. The eggs are added to the wok first so they puff up in the oil and become rich and soft, with a third on top because… why not? 2026-01-05T13:53:55Z https://www.greatbritishchefs.com/recipes/sausage-egg-cheese-breakfast-sandwich-recipe https://media-cdn2.greatbritishchefs.com/media/anolwwmb/gbc_freshlay_oct25-8.whqc_768x512q80.jpg Sausage, Egg and Cheese Breakfast Sandwich This DIY version of a certain famous breakfast muffin is the perfect way to start the weekend. Homemade, lightly herbed pork patties with plenty of cheese, crispy bacon and, the grand finale, a perfectly poached egg. 2026-01-05T13:54:18Z https://www.greatbritishchefs.com/recipes/easy-ramen-recipe https://media-cdn2.greatbritishchefs.com/media/cajbzldg/gbc_freshlay_oct25-32.whqc_768x512q80.jpg Easy Ramen with Chashu Pork and Soy-Marinated Eggs Some ramen recipes can take days to prepare properly, but this one is great for scratching that ramen itch without devoting too much time to the kitchen. Each portion is served with a moreish ajitsuke tamago, or soy sauce-infused egg. 2026-01-05T13:53:34Z https://www.greatbritishchefs.com/recipes/spinach-herb-egg-galettes-recipe https://media-cdn2.greatbritishchefs.com/media/ebhgc5rh/copy-of-gbc_freshlay_oct25-43.whqc_768x512q80.jpg Spinach, Herb and Egg Galette Savoury galettes – the French buckwheat crêpes, not the flaky tart – are such a delicious and warming lunch or dinner. They can be filled with anything you like, and in this recipe we’ve gone for a decadent mixture of Gruyère cheese and crème fraîche. 2026-01-05T13:54:38Z https://www.greatbritishchefs.com/recipes/warm-potato-salad-crispy-herb-pangrattato-recipe https://media-cdn2.greatbritishchefs.com/media/yanioatx/gbc_nannatate_dec25-4.whqc_768x512q80.jpg Warm Potato Salad with Crispy Herb Pangrattato In the UK, potato salad often means a mayo-heavy affair. German-style potato salads are a bit different – warm and lightly dressed, with plenty of tang, 2026-01-01T07:38:52Z https://www.greatbritishchefs.com/recipes/basque-fish-stew-potatoes-peppers-recipe https://media-cdn2.greatbritishchefs.com/media/wlehn02v/gbc_nannatate_dec25-18.whqc_768x512q80.jpg Basque Fish Stew with Potatoes and Peppers Marmitako, a classic fisherman’s tuna and potato stew, forms the inspiration for this dish, with flaky cod replacing the tuna for a lighter take on the classic which still has those classic Basque flavours of pepper, paprika and tomato. 2026-01-01T07:29:06Z https://www.greatbritishchefs.com/recipes/potato-chickpea-chaat-recipe https://media-cdn2.greatbritishchefs.com/media/nxufiy34/gbc_nannatate_dec25-27.whqc_768x512q80.jpg Potato and Chickpea Chaat This simple chaat combines crispy fried potatoes and chickpeas with a refreshing green chutney and a homemade masala. A wonderful dish that’s incredibly satisfying but nice and light. 2026-01-01T07:28:24Z https://www.greatbritishchefs.com/recipes/spelt-berry-crumble-muffins-recipe https://media-cdn2.greatbritishchefs.com/media/qkahdvev/gbc_dovesfarm_nov25-5.whqc_768x512q80.jpg Spelt and Berry Crumble Muffins Nutty, sweet, fruity and irresistibly moreish, these little muffins will quickly become your go-to for breakfasts, snacks, teatime treats or even as a dessert. 2026-01-01T07:13:57Z https://www.greatbritishchefs.com/recipes/rye-pecan-chocolate-chip-cookies-recipe https://media-cdn2.greatbritishchefs.com/media/1fpnp4to/gbc_dovesfarm_nov25-23.whqc_768x512q80.jpg Rye and Pecan Chocolate Chip Cookies Regular chocolate chip cookies are always going to be popular, but they can all too easily veer into cloying, oversweet territory. The solution? Doves Farm fibre-rich Organic Wholemeal Rye Flour, which has a deeper, nuttier flavour than regular wheat flour and can stand up against the sugar. 2026-01-01T07:00:54Z https://www.greatbritishchefs.com/recipes/einkorn-apple-hazelnut-loaf-recipe https://media-cdn2.greatbritishchefs.com/media/1ntncxnh/gbc_dovesfarm_nov25-15.whqc_768x512q80.jpg Einkorn, Apple and Hazelnut Loaf Have you ever heard of einkorn flour? It was the first ever type of wheat to be cultivated and has an incredible earthy, deep and rustic flavour. This loaf cake allows you to really appreciate the flavour of Doves Farm Organic Wholemeal Einkorn flour, with equally time-honoured flavours of hazelnut and apple creating a wonderful, almost effortless bake. 2026-01-01T07:13:58Z