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from Great British Chefs

Duck breast with chicory and potato dauphinoise

Crispy duck lettuce wraps

from Great British Chefs

Piccalilli

Ham hock terrine with piccalilli

from Great British Chefs

Chickpea and coriander veggie burger with chips and coleslaw

Veggie burger recipes

from Great British Chefs

Caramel panna cotta with homemade gingerbread

from Great British Chefs

Duck breast with chicory and potato dauphinoise

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from Great British Chefs

Potato dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

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from Great British Chefs

Tomato, chilli and ginger chutney

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

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from Great British Chefs

Gingerbread ice cream

This warmly spiced gingerbread ice cream recipe from Josh Eggleton uses a few cheffy tricks to achieve the perfect balance and texture, but don't be put off, the effort will pay off in bounds.

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from Great British Chefs

Pimm's jelly with cucumber sorbet

Josh Eggleton reimagines the classic Pimm's cup as a playful jelly dessert. Coupled with a cooling cucumber sorbet, it's a fantastic way to enjoy a hot summers afternoon.

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from Great British Chefs

Caramel panna cotta with homemade gingerbread

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread - Great British Chefs

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