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Great british chefs

Discover Pinterest’s 10 best ideas and inspiration for Great british chefs. Get inspired and try out new things.
This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.

This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.

9 ingredients

Produce
  • 2 Fennel
  • 1 Fronds of fresh dill
Condiments
  • 4 tbsp Harissa
Baking & Spices
  • 50 g Caster sugar
  • 1 pinch Saffron
  • 4 g Table salt
Dairy
  • 60 g Butter, unsalted
  • 4 tbsp Yoghurt, natural
Liquids
  • 370 ml Water
This lobster croquette recipe from Michael Bremner is paired with a zingy charred lime mayonnaise and nori gomasio for a truly addictive dish.

This lobster croquette recipe from Michael Bremner is paired with a zingy charred lime mayonnaise and nori gomasio for a truly addictive dish.

40 ingredients

Seafood
  • 2 Lobsters
Produce
  • 2 Bay leaves
  • 150 g Celery
  • 150 g Fennel
  • 5 Garlic cloves
  • 150 g Leek
  • 1 Lemon
  • 1 Lemongrass stalk
  • 2 Limes
  • 5 Nori sheets
  • 250 g Onion
  • 50 g Parsley
  • 100 g Shallots
  • 1 sprig Tarragon
  • 400 g Tinned plum tomatoes
Refrigerated
  • 2 Egg yolks
  • 4 Eggs
Canned Goods
  • 100 g Tomato paste
Condiments
  • 1/2 tsp Dijon mustard
Baking & Spices
  • 3 g Cayenne pepper
  • 5 g Coriander seeds
  • 5 g Fennel seeds
  • 750 g Flour
  • 10 g Paprika, smoked
  • 1 Pepper
  • 1 pinch Saffron
  • 2 Salt
  • 6 g Sea salt, flaky
  • 100 g Sesame seeds
  • 5 g Star anise
Oils & Vinegars
  • 10 g Chardonnay vinegar
  • 1 Oil
  • 100 ml Olive oil
  • 400 ml Olive oil, light
Bread & Baked Goods
  • 1 500g of panko breadcrumbs
Dairy
  • 250 g Butter
Beer, Wine & Liquor
  • 175 ml Brandy
  • 175 ml Pernod
  • 1 liter White wine
Liquids
  • 5 liter Water
James Mackenzie adds an elegant flourish to a classic tricolore salad recipe, enhancing the simple combination of tomatoes, mozzarella and avocado with a fragrant lovage and pistachio pesto and a lightly spiced shot of chilled gazpacho. A vibrant avocado salad recipe with a refreshing tomato soup on the side.

James Mackenzie adds an elegant flourish to a classic tricolore salad recipe, enhancing the simple combination of tomatoes, mozzarella and avocado with a fragrant lovage and pistachio pesto and a lightly spiced shot of chilled gazpacho. A vibrant avocado salad recipe with a refreshing tomato soup on the side.

30 ingredients

Produce
  • 2 Avocados, ripe
  • 1 stick Celery
  • 200 g Cherry tomatoes
  • 1 Chilli, red
  • 1/2 Cucumber
  • 1 bunch Flat-leaf parsley
  • 2 Garlic clove
  • 1 bunch Lovage, fresh
  • 1 Shallot
  • 4 Tomatoes
  • 6 Vine tomatoes, large
Condiments
  • 1 dash Lemon juice
  • 1 dash Worcestershire sauce
Baking & Spices
  • 2 Black pepper, freshly ground
  • 1 tbsp Caster sugar
  • 2 Red peppers
  • 2 Salt
  • 1 pinch Salt
  • 1/2 tsp Sea salt
  • 1 tsp Sugar
Oils & Vinegars
  • 1 dash Rapeseed oil
  • 1 Rapeseed oil
  • 50 ml Rapeseed oil
  • 11 1/4 tsp White wine vinegar
Nuts & Seeds
  • 2 tbsp Pistachio nuts
Drinks
  • 200 ml Tomato juice
Dairy
  • 1 Buffalo mozzarella
Deli
  • 1 handful Micro salad, leaves
Other
  • edible flowers, to garnish
  • nasturtium leaves, to garnish
This deliciously tender pork belly is glazed with a tart crab apple jelly spiced with the unique numbing heat of Sichuan peppercorns. Topped with crispy shallots for texture and sharp fresh apple to cut through the fatty meat, this dish can be served as a perfectly balanced starter, or can be part of a larger main. The pork needs cooking overnight in a water bath, so bear this in mind when preparing.

This deliciously tender pork belly is glazed with a tart crab apple jelly spiced with the unique numbing heat of Sichuan peppercorns. Topped with crispy shallots for texture and sharp fresh apple to cut through the fatty meat, this dish can be served as a perfectly balanced starter, or can be part of a larger main. The pork needs cooking overnight in a water bath, so bear this in mind when preparing.

12 ingredients

Meat
  • 1/2 Pork belly
Produce
  • 1 Apple
  • 1 Rocket cress
  • 2 Shallots
Condiments
  • 1 jar Crab apple jelly
  • 1 dash Lemon juice
Baking & Spices
  • 1 tbsp Flour
  • 1 Sea salt
  • 50 g Sichuan peppercorns
Oils & Vinegars
  • 1 Cider vinegar
  • 1 dash Vegetable oil
  • 1 Vegetable oil
This knockout lobster tart from Graham Garrett celebrates the luxurious shellfish in all its glory. Get the recipe on Great British Chefs.

This knockout lobster tart from Graham Garrett celebrates the luxurious shellfish in all its glory. Get the recipe on Great British Chefs.

33 ingredients

Seafood
  • 2 Lobsters
Produce
  • 6 Baby carrots
  • 6 Baby leeks
  • 1 Bay leaf
  • 1 Carrot, small
  • 1/2 Fennel
  • 3 Garlic cloves
  • 1/2 Leek, small
  • 1/2 Onion
  • 1 Pea shoots
  • 300 g Peas, frozen
  • 1 handful Peas
  • 6 Radishes
  • 1 Shallot
  • 1 sprig Tarragon
  • 2 sprigs Thyme
Refrigerated
  • 1 Egg yolk, large
Canned Goods
  • 1 1/4 liter Chicken stock
  • 1 tbsp Tomato puree
Baking & Spices
  • 1 Black pepper, freshly ground
  • 1 pinch Cayenne pepper
  • 1/2 tsp Coriander seeds
  • 1 pinch Peppercorns, black
  • 150 g Plain flour
  • 1 Sea salt
  • 1 Star anise
Oils & Vinegars
  • 2 tbsp Olive oil
Dairy
  • 2 knob Butter
  • 150 g Butter, unsalted
  • 300 ml Double cream
  • 75 g Parmesan, grated
  • 150 ml Whipping cream
Beer, Wine & Liquor
  • 250 ml White wine, dry
Our mushroom stroganoff recipe combines mushrooms, herbs and sour cream and is flavoured with smoked garlic and paprika for a comforting finish.

Our mushroom stroganoff recipe combines mushrooms, herbs and sour cream and is flavoured with smoked garlic and paprika for a comforting finish.

12 ingredients

Produce
  • 2 tsp Garlic, smoked
  • 350 g Mushrooms
  • 1 Onion
  • 1 handful Parsley
Canned Goods
  • 150 ml Vegetable stock
Baking & Spices
  • 1/2 tsp Paprika, smoked
  • 1 Pepper
  • 1 Salt
Oils & Vinegars
  • 1 tbsp Vegetable oil
Dairy
  • 1 knob Butter
  • 2 tbsp Sour cream
Beer, Wine & Liquor
  • 50 ml Brandy
Endo Kazutoshi shares his recipe for mackerel tempura, a classic Japanese dish. The mackerel is first marinated in shio koji then dipped in a light tempura batter and fried until crisp. It sits in a warm broth of dashi, mirin, soy and raw grated daikon (known as daikon oroshi) which is said to help with digestion.

Endo Kazutoshi shares his recipe for mackerel tempura, a classic Japanese dish. The mackerel is first marinated in shio koji then dipped in a light tempura batter and fried until crisp. It sits in a warm broth of dashi, mirin, soy and raw grated daikon (known as daikon oroshi) which is said to help with digestion.

14 ingredients

Seafood
  • 1 Mackerel, best quality
Produce
  • 1/2 tsp Chives
  • 110 g Daikon radish
  • 1 Japanese sudachi lime
Refrigerated
  • 1 Egg yolk
Canned Goods
  • 150 g Dashi
Condiments
  • 30 g Mirin
  • 30 g Soy sauce, light
Baking & Spices
  • 260 g Plain flour
Oils & Vinegars
  • 40 g Sesame oil
  • 360 g Vegetable oil
Liquids
  • 500 ml Water
Other
  • 1/4 Myoga, julienned
  • 40g of shio koji
by The Kitchen with Great British Chefs

This easy vegan tagine recipe uses the humble potato at its base with plenty of spices, fragrant preserved lemons and juicy green olives. Serve with coconut yoghurt and couscous.

20 ingredients

Produce
  • 1 Bay leaf
  • 1/2 tsp Chilli, powder
  • 1 tsp Coriander, ground
  • 3 tbsp Coriander
  • 4 Garlic cloves
  • 1 Green pepper
  • 1 Lemon
  • 2 Onions
  • 2 Preserved lemons
  • 400 g Tin of chickpeas
  • 800 g Waxy potatoes
Canned Goods
  • 400 ml Vegetable stock
Condiments
  • 100 g Green olives, large
Baking & Spices
  • 1 Cinnamon stick
  • 1 Pepper
  • 2 Salt
  • 1 tsp Turmeric, ground
Oils & Vinegars
  • 60 ml Olive oil, extra virgin
Nuts & Seeds
  • 1 tsp Cumin, ground
Beer, Wine & Liquor
  • 100 ml White wine
This impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives.

This impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives.

31 ingredients

Meat
  • 1 Beef jus, hot
  • 2 Rib-eye steaks
Produce
  • 1 Banana shallot
  • 4 Charlotte potatoes
  • 200 g Chives
  • 1/2 bunch Chives
  • 2 Garlic cloves
  • 4 handfuls Maitake mushrooms
  • 1/2 Red onion
  • 1 Tarragon, leaves
  • 3 sprigs Thyme
Refrigerated
  • 60 g Egg yolk
Condiments
  • 7 g English mustard
  • 12 g Lemon juice
Baking & Spices
  • 1 Black pepper, freshly ground
  • 1 Salt
  • 15 g Salt
  • 1 pinch Salt
  • 75 g Self-raising flour
  • 52 g Sugar
Oils & Vinegars
  • 10 g Chardonnay vinegar
  • 200 g Neutral oil
  • 200 g Red wine vinegar
  • 1 dash Vegetable oil
  • 1 Vegetable oil
Drinks
  • 90 ml Sparkling water
Dairy
  • 4 knobs Butter
  • 1 tbsp Sour cream
  • 1 dash Whole milk
Liquids
  • 60 g Water
Other
  • 100g of small girolles
Sticky Ginger-Glazed Pork Ribs Recipe - Great British Chefs

Meltingly tender racks of pork ribs are glazed, glazed then glazed again in a sticky, sweet combination of ginger cordial, soy sauce, orange and garlic to create this wonderful showstopping recipe from Luke Holder.

8 ingredients

Meat
  • 1 kg Baby back ribs
Produce
  • 1 Chillies, red
  • 1 small sprigs Coriander, fresh
  • 2 Garlic cloves
  • 1 Orange
Condiments
  • 80 ml Soy sauce, light
Baking & Spices
  • 1 Sesame seeds
Beer, Wine & Liquor
  • 880 ml Ginger cordial
Andrew Hoey
Andrew Hoey saved to Food