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.

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

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

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

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

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

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.

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

Pork, 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

Arabic Chicken Shawarma - no special equipment needed! | from The Wanderlust Kitchen

Arabic Chicken Shawarma

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

Cannon of lamb with black olive, tomato and courgette

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

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