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from Great British Chefs

Duck confit tortellini with butternut squash velouté and soya jelly

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

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from Great British Chefs

Duck confit tortellini with butternut squash velouté and soya jelly

This recipe from Phil Carnegie of Inverlochy Castle combines tortellini stuffed with crab with a butternut squash soup

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from Great British Chefs

White bean velouté with chorizo and langoustine

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from Great British Chefs

White chocolate fudge

Phil Carnegie's white chocolate fudge recipe works as a creamy dessert or teatime treat. This white chocolate fudge is tasty and simple to make

from Great British Chefs

White bean velouté with chorizo and langoustine

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

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from Great British Chefs

Quail strudel with truffle

Anjou quail with bacon popcorn

from Great British Chefs

Chocolate and hazelnut croquant with popcorn sorbet

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

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