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from Great British Chefs

Bubblegum panna cotta

This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation

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from Great British Chefs

Bubblegum panna cotta

This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation

from Great British Chefs

Crispy orange and maple whole fried duck

50 minutes. The sublime orange, maple and soy marinade is what gives James Sommerin's whole duck recipe its edge.

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from Great British Chefs

Banana bread soufflé with condensed milk ice cream and walnut banana bread

Welsh chef, James Sommerin's banana bread soufflé recipe is a great spin on traditional home-baked banana bread, using the moist cake in a soufflé alongside ice cream flavoured with condensed milk that has been boiled down to create 'dulce de leche' toffee

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from Great British Chefs

Quail Scotch eggs

James Sommerin uses quail eggs in his Scotch eggs recipe, which is a wonderfully simple recipe to follow and perfect for Burn's Night.

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from walesonline

Restaurant review: James Sommerin Restaurant in Penarth

After gaining a Michelin star for The Crown in Whitebrook, chef James Sommerin has now opened a new fine dining restaurant in Penarth

from Great British Chefs

White chocolate and tonka bean truffles

The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour

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from Great British Chefs

Roast beetroot and sweet potato

Sweet and earthy, this sumptuous roast vegetable recipe with beetroot and sweet potato provides a side dish which will complement a range of gamey meats. - James Sommerin

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from Great British Chefs

Roast beetroot and sweet potato

James Sommerin's roast beetroot and sweet potato recipe is elegant, comforting and can be served with a range of mains. Try it with duck, chicken or quail.

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