Crispy pork belly with black pudding, celeriac remoulade and apple purée

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Grilled Onglet of Irish Beef Sauteed Wild Mushroom, Pancetta, Potato Puree and Red Wine Sauce by chef Andy McLeish

Grilled Onglet of Irish Beef Sauteed Wild Mushroom, Pancetta, Potato Puree and Red Wine Sauce by chef Andy McLeish

This roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. - Andy McLeish

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

This roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. - Andy McLeish

See what Andrew, Jane and Candice will be tasked with and take a look at some of our most showstopping recipes.

GBBO 2016: Final Week Inspiration and Tips

See what Andrew, Jane and Candice will be tasked with and take a look at some of our most showstopping recipes.

Venison makes a gamier alternative to beef and the loin is perfect for using in a Wellington. Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe. Serve the Wellington with your favourite choice of seasonal veg - you can peruse our collection of sides for inspiration.

Venison Wellington

Venison makes a gamier alternative to beef and the loin is perfect for using in a Wellington. Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe. Serve the Wellington with your favourite choice of seasonal veg - you can peruse our collection of sides for inspiration.

A delicious beef Wellington recipe video expertly demonstrated by Andy McLeish…

Beef Wellington with warm baby artichokes and a truffle vinaigrette

A delicious beef Wellington recipe video expertly demonstrated by Andy McLeish…

Andy McLeish

Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Andy McLeish roasts wood pigeon crowns and serves them alongside a pithivier of slowly braised leg in this heavenly game recipe

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

Andy McLeish roasts wood pigeon crowns and serves them alongside a pithivier of slowly braised leg in this heavenly game recipe

How to Prepare Beef Onglet - Great British Chefs

How to Prepare Beef Onglet

How to Prepare Beef Onglet - Great British Chefs

Beef with Butternut Squash Recipe - Great British Chefs

Pan-roasted loin of beef with butternut squash, girolles and Treviso

For breakfast, with a cup of tea, or packed in a lunchbox, these fluffy, fruity muffins from Andy McLeish are delicious!

For breakfast, with a cup of tea, or packed in a lunchbox, these fluffy, fruity muffins from Andy McLeish are delicious!

Andy McLeish uses treacle in his salmon curing mix. The end result is a beautifully flavoured fish with Asian undertones

Treacle-cured salmon

Andy McLeish uses treacle in his salmon curing mix. The end result is a beautifully flavoured fish with Asian undertones

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