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.

Salsify carbonara with confit pork cheek, crackling and chestnuts

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

Venison with braised potatoes, celeriac and chesnuts

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

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.

Pot-roast spiced shoulder of lamb with chorizo and pearl barley

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.

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

Beef braised in red wine with Provençal vegetables

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

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

Smoked monkfish with oyster mousse and cauliflower couscous

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

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

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

Grilled asparagus with soft poached egg, 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.

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

Summer fruits in elderflower jelly with elderflower curd

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

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