Award-winning chef Richard Davies shares an enticing tarte Tatin recipe, with some expert tips for how to nail this French dessert

Classic apple tarte Tatin

Tarte Tatin is a classic French dessert, and a delicious one too! Browse an irresistible tarte Tatin recipe collection by Great British Chefs.

Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.

Classic apple tarte Tatin

Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.

Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice recipe by professional chef Russell Bateman

Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice recipe by professional chef Russell Bateman

Richard Davies uses old and new techniques to create a stunning pork belly dish, accompanying with baked apple and celeriac purées, carrots ...

Cured pork belly, baked apple and crackling

Richard Davies uses old and new techniques to create a stunning pork belly dish, accompanying with baked apple and celeriac purées, carrots and crackling

Venison with Butternut Squash, Parmesan and Truffle Mash

Venison with butternut squash, Parmesan and truffle

Richard Davies' venison with Parmesan crust recipe is laced with some sophisticated touches, from crispy shallot rings to diced and puréed butternut squash. A hearty and impressive dish to serve on a chilly day

Award-winning chef Richard Davies shares an enticing tarte Tatin recipe, with some expert tips for how to nail this French dessert

Classic apple tarte Tatin

The Galvin brothers' version of a tarte Tatin is as good as it gets, packed with lush caramelised apples and served with crème Normande

Richard Davies shares his recipe for a rich and heady plum chutney, gently spiced with cinnamon, mustard and coriander seed

Roasted plum and cinnamon chutney

Richard Davies shares his recipe for a rich and heady plum chutney, gently spiced with cinnamon, mustard and coriander seed.

This visually stunning dish from chef Richard Davies sings with a host of carefully balanced flavours, from fragrant coriander to sweet pineapple

Portland crab with chargrilled pineapple, coconut and cashew nut

Richard Davies' pairs his stunning sous vide rump of lamb recipe with earthy cauliflower and an unusual chocolate jelly.

Sous vide lamb rump with cauliflower couscous and chocolate jelly

View over recipes from Great British Chefs including recipe ideas for every occasion from quick weeknight meals ideas to elaborate dinner parties.

Creedy Carver duck, crispy cardamom rice, cauliflower & cumin recipe by professional chef Richard Davies  (Uploaded by Santa Maria Foodservice)

Creedy Carver duck, crispy cardamom rice, cauliflower & cumin recipe by professional chef Richard Davies (Uploaded by Santa Maria Foodservice)

Richard Davies shares a stunning lamb recipe, complemented by black olive, tomato and courgette.

Cannon of lamb with black olive, tomato and courgette

You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms

Pepperoni Bubble Up Pizza on MyRecipeMagic.com

Pepperoni Bubble Up Pizza

Pepperoni Bubble Up Pizza: Canned biscuits, pepperoni, marinara sauce and cheese are baked until bubbly in this crowd pleasing pizza casserole.

Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.

Classic apple tarte Tatin

Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.

The key to a great pork scratching is a good level of crunch, something Richard Davies achieves perfectly in this pork scratchings recipe.

Pork scratchings with baked apple purée

The key to a great pork scratching is a good level of crunch, something Richard Davies achieves perfectly in this pork scratchings recipe.

This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter.

Roasted plum and cinnamon chutney

Richard Davies shares his recipe for a rich and heady plum chutney, gently spiced with cinnamon, mustard and coriander seed.

Richard Davies shares the secrets of wonderfully crunchy, delicious pork scratchings

Pork scratchings with baked apple purée

Richard Davies shares the secrets of wonderfully crunchy, delicious pork scratchings

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