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from Great British Chefs

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

This simple mozzarella salad recipe from Robert Thompson features creamy buffalo mozzarella, lovely fresh peas and broad beans for a beautiful dish. The mint and lemon are spectacular together in adding further freshness to this verdant salad - a perfect summer recipe.

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from Great British Chefs

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies.

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from Great British Chefs

Romesco with Bellota ham, vegetables and salad

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from Great British Chefs

Glazed lemon tart with crème fraiche

This fresh, zesty glazed lemon tart recipe from Robert Thompson is endlessly impressive and is always popular at his Pond Cafe. A perfect lemon tart recipe for a refreshing end to a dinner party, or served with a cup of coffee for a mid-afternoon treat.

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from Great British Chefs

Vanilla panna cotta with strawberries and Grappa

Robert Thompson shares his divine vanilla panna cotta recipe which includes the Italian spirit, Grappa. The panna cotta is simple to prepare and makes a great summery dessert

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from Great British Chefs

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Pan roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée and sautéed chanterelles by Robert Thompson

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from Great British Chefs

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

The latest Tweets from Richard Corrigan (@CorrigansFood). Official twitter page for Chef Richard Corrigan. @bentleys_london @CorriganMayfair @VPLodge & Bentley's Sea Grill, Harrods. London & Ireland

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from Great British Chefs

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours. Top Tip: Mirepoix is a mix of chopped onion, celery and carrot. You can make the parsnip crisps yourself by very finely slicing the parsnip and deep frying in hot oil until crispy and well-coloured; alternatively you can buy them ready crisped.

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