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Brioche and butter pudding

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

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Scotland’s finest: the best cheeses for 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.

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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.

Scotland’s finest: the best cheeses for 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.

Vietnamese pho soup

Vietnamese Pho Recipe - Great British Chefs

Brioche and butter pudding

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

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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

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Partridge with Swiss chard, girolles, quince and chestnuts

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

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