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from Great British Chefs

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish

This surprisingly easy gazpacho recipe from Michelin star winning chef Matthew Tomkinson is the taste of British summer in a bowl.

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from Great British Chefs

Assiette of strawberries with balsamic vinegar ice cream

Matthew Tomkinson's assiette of strawberries recipe is a decadent strawberry dessert fit for any grand occasion or dinner party. The balsamic ice cream is a revelation, offering a complementary sharpness to flatter the strawberry components.---lovely!

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from Great British Chefs

Passion fruit and white chocolate cheesecake with fresh orange sorbet

Matthew Tomkinson's recipe for passion fruit and white chocolate cheesecake will impress any guest. The orange sorbet adds a wonderful freshness to this decadent dessert, and is guaranteed to please.

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from Great British Chefs

Poached duck egg with English asparagus, cured ham and grain mustard dressing

This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing used here is also fantastic to use in salads and other dishes that could use a bit of an extra punch.

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from Great British Chefs

Passion fruit and white chocolate cheesecake with fresh orange sorbet

Sharing recipes from around the web! If you see a photo that belongs to you that you do not want shared, send me a message and I'll take it down. home      contact      archive      answered      submit      tags

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from Great British Chefs

Assiette of apples with apple sorbet, panna cotta and butterscotch sauce

Great British Chef Matthew Tomkinson presents an intricate and delicious recipe for a sweet assiette of apples. Enjoy at an autumnal dinner party

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from Great British Chefs

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

This sea bass recipe from Matthew Tomkinson shows how a red wine sauce is the perfect accompaniment to the strong-flavoured fillet of fish.

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from Great British Chefs

Lemon posset with raspberries and shortbread

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from Great British Chefs

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto

Roasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pesto by Matthew Tomkinson

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from Great British Chefs

Fillet of sea bass with Parma ham, sauté artichokes and watercress

Matthew Tomkinson uses sea bass as the centrepiece to a lavish salad, serving with both globe and Jerusalem artichokes and a red wine sauce.

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