Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake), Recipe from The Martha Stewart Show, December 2010

Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

These sweet and buttery butterbeer muddy buddies are the perfect treat for Harry Potter parties and Fantastical Beast fetes. Grab your wand and conjure up this delectable dessert today!

These sweet and buttery butterbeer muddy buddies are the perfect treat for Harry Potter parties and Fantastical Beast fetes. Grab your wand and conjure up this delectable dessert today! (Cool Desserts For Parties)

Henry Harris takes reins at The Dog & Badger

Former Racine chef Henry Harris on his plans for The Truscott Arms

Tomato, borlotti bean and Provençal goat’s cheese salad

Tomato, borlotti bean and Provençal goat’s cheese salad

Henry Harris shares his recipe for a quick and easy goat's cheese salad, with the emphasis placed on quality ingredients rather than flashy technique

Henry Harris overseeing launch of Bower House

Former Racine chef Henry Harris is overseeing the launch of a new British restaurant with rooms opening in the Cotswolds next month.

Henry Harris pairs dreamy Bayonne ham with a perfectly balanced remoulade in this simply brilliant recipe

Bayonne ham and celeriac remoulade

Ham and Celeriac Remoulade Recipe - Great British Chefs

Henry Harris serves heavenly veal kidneys with lashings of walnut and Roquefort butter on a bed of rich, buttery mash

Veal kidneys with a Roquefort and walnut butter

Veal kidneys with a Roquefort and walnut butter Henry Harris serves heavenly veal kidneys with lashings of walnut and Roquefort butter on a bed of rich, buttery mash

Henry Harris pairs dreamy Bayonne ham with a perfectly balanced remoulade in this simply brilliant recipe

Bayonne ham and celeriac remoulade

Ham and Celeriac Remoulade Recipe - Great British Chefs

Ravigote Sauce Recipe - Great British Chefs

Ravigote sauce

Henry Harris shares his recipe for this classic French sauce - perfect with delicately flavoured meat and fish

Rabbit with mustard sauce and bacon

Master of French cooking Henry Harris presents a classic rabbit dish, served simply with some beautifully crisp bacon and a vibrant mustard sauce

Henry Harris’s filet au poivre

The 20 best French recipes: part 3

Classic dishes from top chefs, including boeuf bourguignon and filet au poivre, selected by Observer Food Monthly

Baked Clams Oreganata New England Style

New England Baked and Broiled Clams

Baked Clams Oreganata New England Style----I use Matlaw's store bought new England stuffed clams when time is a concern

Tomato farcies (Toulouse sausage stuffed tomato) - Henry Harris | Great British Chefs

Tomato farcies (Toulouse sausage stuffed tomato)

Henry Harris's tomato farcies recipe is a classic - big juicy tomatoes stuffed with rich Toulouse sausage meat. A brilliant comfort food dish

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