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from Great British Chefs

Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing

Matt Weedon's stunning chicken and ham terrine recipe is paired with tangy pickled girolles and tarragon mayonnaise for a sensational starter.

from Great British Chefs

Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

This luxurious chocolate fondant recipe by Matt Weedon features the surprisingly delicious combination of stout and ice cream, which perfectly complements the oozing warm fondant.

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from Great British Chefs

Pulled pork buns with apple and smoked bacon

For the ultimate pulled pork recipe, Matt Weedon cooks three different cuts of pork in a water bath for tender pulled pork, and serves his pulled pork in a bun with apple and bacon.

from Great British Chefs

Pork scratchings

Matt Weedon shares the key to perfect pork scratchings in his recipe. Perfect for parties, scratchings take a while to prepare but will be so much better than the shop-bought variety.

from Great British Chefs

Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy

This hearty lamb recipe from Matt Weedon showcases Cotswold reared lamb in his version of a ‘mixed grill’, featuring lamb belly, lamb rump and lamb faggots.

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