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from The Happy Foodie

Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs

Once only a common sight in Italian food markets, courgette flowers are now widely available and this classic Italian dish from Michelin-starred chef Theo Randall makes the most of them. Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs make a stunning summer starter or light lunch - the perfect vegetarian dish to impress your guests.

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Theo Randall's panna cotta with raspberries and pomegranate pull's out all the stops http://www.sainsburysmagazine.co.uk/menus/valentines-day/item/panna-cotta-with-raspberries-and-pomegranate

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from Great British Chefs

Amalfi lemon tart

Theo Randall's easy lemon tart recipe is made with Amalfi lemons, a large Italian lemon with a sweet taste and intense aroma.

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from Foursquare

InterContinental London Park Lane

An Interview With Chef Theo Randall http://glam.co.uk/2012/07/an-interview-with-chef-theo-randall/

from The Independent

My Home: How chef Theo Randall transformed his Victorian terrace

For years, Theo Randall, was head chef at London's celebrated River Café. Now he has his own restaurant, Theo Randall At The Intercontinental, off Park Lane. He lives with his wife Natalie, Max, and Lola, in Chalk Farm, north London.

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from The Happy Foodie

Lamb Rump with Salsa Verde

This incredible lamb rump with salsa verde recipe from top chef Theo Randall is a showstopper of a main course for a dinner party. Perfect for Easter Sunday, it makes the most of new season lamb. This beautiful recipe features in Theo's book, My Simple Italian, along with over 100 other Italian-inspired recipes.

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from Mail Online

Chef Theo Randall: 'I'll never lose my appetite for beautiful Bologna'

Chef Theo Randall: 'I'll never lose my appetite for beautiful Bologna' via dailymail

Michelin-starred chef Theo Randall shares his take on the traditional Scottish soup cullen skink, usually made with smoked haddock.

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