This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée.

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée.

A rich gluten free carbonara recipe from chef Geoffrey Smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.

A rich gluten free carbonara recipe from chef Geoffrey Smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.

Michelin Star Chef Geoffrey Smeddle creates a Scotch Beef with bone marrow crust recipe

Michelin Star Chef Geoffrey Smeddle creates a Scotch Beef with bone marrow crust recipe

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey Smeddle

Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey Smeddle

This simple, light grilled asparagus recipe from Great British chef, Geoffrey Smeddle pairs asparagus with soft poached egg, tart balsamic and Parmesan.

This simple, light grilled asparagus recipe from Great British chef, Geoffrey Smeddle pairs asparagus with soft poached egg, tart balsamic and Parmesan.

Warm puff pastry tart with goats’ cheese, figs, olives and capers - Chef Geoffrey Smeddle

Warm puff pastry tart with goats’ cheese, figs, olives and capers - Chef Geoffrey Smeddle

This is a stunning elderflower jelly recipe from The Peat Inn chef Geoffrey Smeddle highlighting the seasonal tastes of blueberries, raspberries and strawberries.

This is a stunning elderflower jelly recipe from The Peat Inn chef Geoffrey Smeddle highlighting the seasonal tastes of blueberries, raspberries and strawberries.

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb…

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb…

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