Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…
Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.
The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.
Lamb and cumin burgers - Geoffrey Smeddle
Not sure about health.....CERTAINLY for HAPPINESS !!! : Salted chocolate delice with coffee mousse and rum crème fraîche - Geoffrey Smeddle
Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer
Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee
This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe