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from Great British Chefs

Rabbit with mustard sauce and bacon

Master of French cooking Henry Harris presents a classic rabbit dish, served simply with some beautifully crisp bacon and a vibrant mustard sauce

from Great British Chefs

Bayonne ham and celeriac remoulade

from Great British Chefs

Bayonne ham and celeriac remoulade

Henry Harris pairs dreamy Bayonne ham with a perfectly balanced remoulade in this simply brilliant recipe

from Great British Chefs

Beef carbonnade

Henry Harris's beef carbonnade is a perfect winter warmer - slowly braised beef shin in a rich, beer-based sauce