Monkfish scampi in beer batter with wild garlic mayonnaise - Pete Biggs uses bubbly lager in the batter for his monkfish scampi to create an extra light and crispy finish
A fantastic hake recipe from Pete Biggs, this breaded fish dish with fried and baked hake showcases spring ingredients with grilled asparagus and a delicious wild garlic sauce.
The Capitals Christmas Afternoon Tea, created by the Michelin-starred team of acclaimed chef Nathan Outlaw and his head chef, Pete Biggs,...
Turbot with cucumber beurre blanc
Turbot with mussels, sea vegetables and salsify
Turbot with herb and lemon frittata, lovage sauce
Pete Biggs makes the most out of hoppy ale in this fantastic cured sea bass dish
This wild garlic mayonnaise from Pete Briggs is a true celebration of spring, perfect for serving up with your favourite fish dishes
Pete Biggs shares a superb bacon flatbread recipe with Great British Chefs, throwing in some cheddar and leek for good measure
Pete Bigg's turbot recipe is paired with crispy oysters and a cucumber and oyster sauce in this elegant seafood dish
Christmas Eve recipes
Banana and Rum Dessert Recipe - Great British Chefs
How to pan-fry turbot fillets
Orange Rudbeckia 2
Smoked mackerel, bacon and duck egg.