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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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How to make classic artichoke risotto. Chef Theo Randall show's you how to make a gorgeous risotto, with fresh artichokes, in his step-by-step guide.

How to make classic artichoke risotto

How to make classic artichoke risotto. Chef Theo Randall show's you how to make a gorgeous risotto, with fresh artichokes, in his step-by-step guide.

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

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InterContinental London Park Lane

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

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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Biscotti

One of Britain's best Italian influenced chefs, Theo Randall, shares his fantastic biscotti recipe which contains almonds, pistachios and hazelnuts

Biscotti

One of Britain's best Italian influenced chefs, Theo Randall, shares his fantastic biscotti recipe which contains almonds, pistachios and hazelnuts