Jeremy Lee’s ginger and marmalade steamed pudding recipe | King of puddings | Life and style | The Guardian

Jeremy Lee’s ginger and marmalade steamed pudding recipe

Jeremy Lee’s ginger and marmalade steamed pudding recipe | King of puddings | Life and style | The Guardian

Chef Jeremy Lee begins a short season of desserts: first up, an apple and prune tart inspired by old Soho.

Caramelised apple and prune tart

Chef Jeremy Lee begins a short season of desserts: first up, an apple and prune tart inspired by old Soho.

STRAWBERRY AND HAZELNUT MERINGUE CAKE When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Strawberry and Hazelnut Meringue Cake

STRAWBERRY AND HAZELNUT MERINGUE CAKE When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Chef Jeremy Lee on a fitting end to a seasonal family feast that doesn’t leave out the eggs, with the flavour of his mum’s marzipan.

Almond meringue with rhubarb and custard

Chef Jeremy Lee on a fitting end to a seasonal family feast that doesn’t leave out the eggs, with the flavour of his mum’s marzipan.

A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has followed this chef from restaurant to restaurant. A fantastic toasted sandwich recipe, this pairs smoked eel with fiery horseradish, mustard and a stunning pickled onion recipe.

Smoked eel sandwich with onion pickle

A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has followed this chef from restaurant to restaurant. A fantastic toasted sandwich recipe, this pairs smoked eel with fiery horseradish, mustard and a stunning pickled onion recipe.

Recipes for a Burns Night feast. The chef Jeremy Lee cooks a warm- reekin’, rich, yet mercifully intestine-light three course Scottish feast ready for January 25. A soup of smoked haddock and leeks, Haggis and clapshot followed by lemon posset and rhubarb

Jeremy Lee: Recipes for a Burns Night feast

Recipes for a Burns Night feast. The chef Jeremy Lee cooks a warm- reekin’, rich, yet mercifully intestine-light three course Scottish feast ready for January 25. A soup of smoked haddock and leeks, Haggis and clapshot followed by lemon posset and rhubarb

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Strawberry and Hazelnut Meringue Cake

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Mustard blooms, tartare of Long Island fluke, spaghetti squash, wakame, radish, micro arugula, and micro purple radish.

Mustard blooms, tartare of Long Island fluke, spaghetti squash, wakame, radish, micro arugula, and micro purple radish.

I have chef Jeremy Lee to thank for the idea for these utterly addictive chocolate prunes.

Chocolate, almond and marzipan prunes

I have chef Jeremy Lee to thank for the idea for these utterly addictive chocolate prunes.

A chai caramel shortbread, miso, white chocolate and sesame biscuits and coffee cardamon cake have Jeremy Lee’s pro chef posse fighting for a slice with their morning cuppa. ‘Everyone loved ColonialCravings’s spiced take on millionaire’s shortbread.’

Miso, white chocolate and sesame biscuits

A chai caramel shortbread, miso, white chocolate and sesame biscuits and coffee cardamon cake have Jeremy Lee’s pro chef posse fighting for a slice with their morning cuppa. ‘Everyone loved ColonialCravings’s spiced take on millionaire’s shortbread.’

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