Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Beetroot sorbet

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Liquorice ice cream by Christoffer Hruskova in our Father's Day Recipe Collection http://www.greatbritishchefs.com/recipes/collections/fathers-day

Liquorice ice cream

Award-winning Nordic chef, Christoffer Hruskova, shares his lovely liquorice ice cream recipe, an unusual treat for a hot summers day

Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous

Spelt and rye flatbread

Liquorice Ice Cream Award-winning Nordic chef, Christoffer Hruskova, shares his lovely liquorice ice cream recipe, an unusual treat for a hot summers day

Liquorice ice cream

Christoffer Hruskova dispels the myth that porridge is boring with a highly innovative millet porridge recipe

Millet porridge, oat crumble and milk ice cream

Christoffer Hruskova proves that porridge needn't be bland and unexciting with this millet porridge recipe. It produces an inventive dessert, or, minus the milk ice cream, a traditional breakfast - the choice is yours.

Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with nettle emulsion and parsley sauce

Grey mullet with nettle, sea kale, parsley and cream

Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with nettle emulsion and parsley sauce

Carrot Sorbet Recipe - Great British Chefs

Carrot sorbet

Christoffer Hruskova is a master of the intriguing dessert. Here he creates a carrot sorbet which provides a healthier alternative to ice cream. You can enjoy this as a palate cleanser between courses or as a light dessert.

This pickled mackerel recipe from Christoffer Hruskova may look very contemporary but in fact it features classic flavour combinations. The pickling technique used for the mackerel is very traditional to Scandanavian cuisine.

Pickled mackerel with buttermilk snow, cucumber and dill

Pickled mackerel with buttermilk, cucumber and dill. Ate pickled mackerel at The Ethicurean near bristol and had to find a recipe. so nice

Learn how to pickle mackerel sous vide by following this handy guide, and step-by-step sous vide pickled mackerel recipe from Great British Chefs.

How to Pickle Mackerel Sous Vide

This pickled mackerel recipe uses buttermilk to add a nice note to this pickled mackerel recipe from Scandanavian chef Christoffer Hruskova

Carrot sorbet

An exciting collection of sorbet dishes from Great British Chefs including Josh Eggleton and Pascal Aussignac

Turbot is paired with white asparagus and elderflower in this gorgeous turbot recipe from Scandanavian chef Christoffer Hruskova.

Wild turbot, burnt white asparagus and berries

Turbot is paired with white asparagus and elderflower in this gorgeous turbot recipe from Scandanavian chef Christoffer Hruskova.

Hay ice cream

Hay ice cream

Award-winning chef, Christoffer Hruskova is renowned for his innovative Nordic cuisine, here he shares his extraordinary hay ice cream recipe

Spelt and rye flatbread - Christoffer Hruskova

Spelt and rye flatbread

Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous

A curious treat of hay ice cream from Danish chef, Christoffer Hruskova, that provides a final talking point to any summer dinner party. A trip to your local pet shop may be in order to pick up the hay for this hay ice cream recipe, unless you happen to live near a farm - See more at: http://www.greatbritishchefs.com/recipes/hay-ice-cream-recipe#sthash.3hgQ9ufP.dpuf

Hay ice cream

Award-winning chef, Christoffer Hruskova is renowned for his innovative Nordic cuisine, here he shares his extraordinary hay ice cream recipe

This pickled mackerel recipe from Christoffer Hruskova may look very contemporary but in fact it features classic flavour combinations. The pickling technique used for the mackerel is very traditional to Scandanavian cuisine

Pickled mackerel with buttermilk snow, cucumber and dill

This pickled mackerel recipe uses buttermilk to add a nice note to this pickled mackerel recipe from Scandanavian chef Christoffer Hruskova

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