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Geoffrey Smeddle

from Great British Chefs

Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

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from Great British Chefs

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

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from Great British Chefs

Simple fudge

Classic British Recipe, Simple Fudge, super easy, children love it make these too, lovely accompaniment to the classic English Picnic too! Stores well also!

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from Great British Chefs

Lamb tagine

Lamb Tagine Recipe - Great British Chefs

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from Great British Chefs

How to Cook Asparagus

Geoffrey Smeddle’s Grilled Asparagus with Soft Poached Egg, Balsamic and Parmesan from blog post by @FoodUrchin

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from Great British Chefs

Lamb kidneys with crushed broad beans, lemon and capers

Lamb kidneys are often overlooked, but are a rich treat in this Geoffrey Smeddle…

from Great British Chefs

Partridge with Swiss chard, girolles, quince and chestnuts

Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.

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from Great British Chefs

Autumn Eton mess

Thought Eton mess was a dish best served in summer? Think again. Geoffrey Smeddle creates an autumnal Eton mess using figs, pears…

from Great British Chefs

Warm puff pastry tart with goat's cheese, figs, olives and capers

This goat cheese tart recipe from Geoffrey Smeddle is delicious to eat and very easy to make. Olives and capers add additional flavour to the puff pastry tart recipe

from Great British Chefs

Brioche and butter pudding

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer