Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Duck breast with chicory and potato dauphinoise

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

Tomato, chilli and ginger chutney

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

Josh Eggleton's stunning Pimm's jelly recipe certainly packs a punch as it contains gin. Served with a light cucumber sorbet and poached strawberries, this is the definitive summertime dessert.

Pimm's jelly with cucumber sorbet

Josh Eggleton's stunning Pimm's jelly recipe certainly packs a punch as it contains gin. Served with a light cucumber sorbet and poached strawberries, this is the definitive summertime dessert.

Potato dauphinoise - Josh Eggleton ~ You can serve dauphinoise with a range of meats

Potato dauphinoise

Potato dauphinoise - Josh Eggleton ~ You can serve dauphinoise with a range of meats

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

Caramel panna cotta with homemade gingerbread

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

Potato dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

We're always told not to play with our food, but the ingenious presentation of Josh Eggleton's pasta bake is surely a worthy exception. At it's heart, this recipe is a creamy, cheesy bake of penne pasta cooked in a vibrant broccoli and spinach purée, mixed with a rich white sauce. A forest of purple sprouting broccoli turns this into a something a bit more fun and magical.

Penne pasta forest

We're always told not to play with our food, but the ingenious presentation of Josh Eggleton's pasta bake is surely a worthy exception. At it's heart, this recipe is a creamy, cheesy bake of penne pasta cooked in a vibrant broccoli and spinach purée, mixed with a rich white sauce. A forest of purple sprouting broccoli turns this into a something a bit more fun and magical.

This warmly spiced gingerbread ice cream recipe from Josh Eggleton uses a few cheffy tricks to achieve the perfect balance and texture, but don't be put off, the effort will pay off in bounds.

Gingerbread ice cream

This warmly spiced gingerbread ice cream recipe from Josh Eggleton uses a few cheffy tricks to achieve the perfect balance and texture, but don't be put off, the effort will pay off in bounds.

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Duck breast with chicory and potato dauphinoise

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Honey mustard glazed ham studded with cloves and parsley sauce by Josh Eggleton

Honey mustard glazed ham studded with cloves and parsley sauce

Honey mustard glazed ham studded with cloves and parsley sauce by Josh Eggleton

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