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

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.

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.

This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

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

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

In this simple goulash recipe, Geoffrey Smeddle uses spaghetti instead of noodles for an Italian twist!

In this simple goulash recipe, Geoffrey Smeddle uses spaghetti instead of noodles for an Italian twist!

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

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

This sweet fruit compote recipe from Geoffrey Smeddle is a fantastic accompaniment to cheese. Quince, muscat and apple go well in this fruit compote recipe.

This sweet fruit compote recipe from Geoffrey Smeddle is a fantastic accompaniment to cheese. Quince, muscat and apple go well in this fruit compote recipe.

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