Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.

Simple fudge

Geoffrey Smeddle’s simple fudge recipe is easy to make and gives delicious results. It’s a vanilla fudge recipe everyone will enjoy.

Lamb and cumin burgers - Geoffrey Smeddle

Lamb burger with courgette fries

These heavenly lamb burgers by Geoffrey Smeddle are a culinary adventure to the Middle East, wonderfully topped off with a refreshing yogurt sauce and served in pitta breads. For this and more inspiration for cooking with the kids visit Tesco Real Food.

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

A wintry seared turbot recipe from Geoffrey Smeddle feels both achievable and extravagant, give it a go when you're in need of cheering up in the winter months.

Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté

Wintry accompaniments to seared turbot include celeriac, kale and shellfish veloute in this lavish Geoffrey Smeddle recipe

Roast hake with chorizo, chickpeas and coriander - Geoffrey Smeddle - See more at: http://www.greatbritishchefs.com/recipes/hake-recipe-chorizo-chickpeas-coriander#sthash.crwgY5Wa.dpuf

Roast hake with chorizo, chickpeas and coriander

Roast Hake Recipe With Chorizo, Chickpeas & Coriander Recipe - Great British Chefs

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite using leftover brioche and a zesty custard. Kids will adore this simple dessert and, as it's a simple recipe originally created for the Sunday Herald, they'll volunteer to help you make it again and again.

Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee

Salted chocolate delice with coffee mousse and rum crème fraîche

Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee

Lamb tagine - Geoffrey Smeddle

Lamb tagine

A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared.

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

Feuillete of poached quails’ eggs with hollandaise sauce

The addition of Madeira wine to the mushroom compote is what gives Geoffrey Smeddle's quail egg recipe its sweetness. The hollandaise recipe is also excellent

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle View the full recipe in the original website: greatbr.

Lemon and Lime cured Salmon in a warm Potato Crust, Oyster Cream and Charred Cucumber recipe by professional chef Geoffrey Smeddle

Lemon and Lime cured Salmon in a warm Potato Crust, Oyster Cream and Charred Cucumber recipe by professional chef Geoffrey Smeddle

This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe

Roast hake with chorizo, chickpeas and coriander

This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb caulif...

Smoked monkfish with oyster mousse and cauliflower couscous

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb cauliflower couscous recipe.

Brioche and Butter Pudding - Great British Chefs

Brioche and butter pudding

Brioche and Butter Pudding - Great British Chefs

Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.

Partridge with Swiss chard, girolles, quince and chestnuts

Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.

Autumn Eton Mess

Autumn Eton mess

This autumnal Eton mess recipe draws on the mellow flavours and bountiful produce of the season to create a dessert that lights up the orange-hued months no end.

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