Monkfish scampi in beer batter with wild garlic mayonnaise - Pete Biggs uses bubbly lager in the batter for his monkfish scampi to create an extra light and crispy finish
The Capitals Christmas Afternoon Tea, created by the Michelin-starred team of acclaimed chef Nathan Outlaw and his head chef, Pete Biggs,...
A fantastic hake recipe from Pete Biggs, this breaded fish dish with fried and baked hake showcases spring ingredients with grilled asparagus and a delicious wild garlic sauce.
Turbot with cucumber beurre blanc
Turbot with mussels, sea vegetables and salsify
Turbot with herb and lemon frittata, lovage sauce
Pete Biggs makes the most out of hoppy ale in this fantastic cured sea bass dish
Pete Biggs shares a superb bacon flatbread recipe with Great British Chefs, throwing in some cheddar and leek for good measure
This wild garlic mayonnaise from Pete Briggs is a true celebration of spring, perfect for serving up with your favourite fish dishes
Smoked mackerel, bacon and duck egg.
Banana and Rum Dessert Recipe - Great British Chefs
Christmas Eve recipes
How to pan-fry turbot fillets
An indulgent sorbet recipe by Pete Biggs showcasing the terrific flavour combination of strawberry, champagne and basil.