WEEKEND introduces a new monthly column by two Michelin-starred chef  David Everitt-Matthias, from Le Champignon Sauvage in Suffolk Road, Cheltenham.  So get cooking and try out his delicious recipes....

WEEKEND introduces a new monthly column by two Michelin-starred chef David Everitt-Matthias, from Le Champignon Sauvage in Suffolk Road, Cheltenham. So get cooking and try out his delicious recipes.

2 Michelin star chef David Everitt-Matthias creates lamb and chocolate recipes | WETUBEIT4U - RECIPES

2 Michelin star chef David Everitt-Matthias creates lamb and chocolate recipes | WETUBEIT4U - RECIPES

The combination of salted caramel, peanut butter and chocolate make David Everitt-Matthias' truffles devilishly moreish

Salted caramel and peanut truffles

David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe.

Chocolate and brown butter ganache, coconut, avocado ice cream

This stunning dessert from David Everitt-Matthias is a cacophony of exciting flavours, pulled together harmoniously by a rich chocolate and brown butter ganache

David Everitt-Matthias's dish is not for the faint-hearted, but the bold flavours of liquorice and bergamot make this an unforgettable dessert

Bergamot parfait, orange jelly, liquorice cream

David Everitt-Matthias's dish is not for the faint-hearted, but the bold flavours of liquorice and bergamot make this an unforgettable dessert

Dived scallops with charred leek, onion broth, pink purslane

Dived scallops with charred leek, onion broth, pink purslane

David Everitt-Matthias' scallop recipe may be a challenge, but the result is truly devastating: succulent scallops, crystal clear broth, cured pork jowl and smoky leeks

20 best summer holiday recipes: David Everitt Mathias' clafoutis

Clams in garlic and butter

20 best summer holiday recipes: David Everitt Mathias' apricot, basil and orange clafoutis

Chocolate and brown butter ganache, coconut, avocado ice cream

Chocolate and brown butter ganache, coconut, avocado ice cream

These truffles, made with crunchy peanut butter, salted caramel and rich milk chocolate prove that these ingredients are indeed a match made in heaven. You can scale down this peanut and caramel truffle recipe if you don't want to make so many. - David Everitt-Matthias

Salted caramel and peanut truffles

These truffles, made with crunchy peanut butter, salted caramel and rich milk chocolate prove that these ingredients are indeed a match made in heaven.

Beetroot and bubblegum pastille by David Everitt-Matthias

Beetroot and bubblegum pastille

This pastille recipe, using beetroot syrup, by David Everitt-Matthias makes a wonderfully inventive petit fours.

Jerusalem artichoke orzotto with parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

David Everitt-Matthias' stunning orzotto recipe is a cornucopia of delights, with goat's cheese nestling against crispy Jerusalem artichoke skins and parsley and peanut pesto

David Everitt-Matthias' scallop recipe may be a challenge, but the result is truly devastating: succulent scallops, crystal clear broth, cured pork jowl and smoky leeks

Dived scallops with charred leek, onion broth, pink purslane

Dived scallops with charred leek, onion broth, pink purslane by David Everitt-Matthias

Beetroot and bubblegum pastille

Beetroot and bubblegum pastille

Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients

David Everitt-Matthias' stunning orzotto recipe is a cornucopia of delights, with goat's cheese nestling against crispy Jerusalem artichoke skins and parsley and peanut pesto

Jerusalem artichoke orzotto with parsley and peanut pesto

David Everitt-Matthias' stunning orzotto recipe is a cornucopia of delights, with goat's cheese nestling against crispy Jerusalem artichoke skins and parsley and peanut pesto

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