A caramelised apple and prune tart recipe | Jeremy Lee | Life and style | The Guardian

Caramelised apple and prune tart

A caramelised apple and prune tart recipe | Jeremy Lee | Life and style | The Guardian

Easter bonnie: almond meringue with rhubarb and custard | Life and style | The Guardian

Almond meringue with rhubarb and custard

Easter bonnie: almond meringue with rhubarb and custard | Life and style | The Guardian

Rasberry Brulee  Chef Jeremy Lee shares his mother's recipe that, until now, has never been written down. She always just made the dish, he says, "whilst in the thick of a glut" (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.

Raspberry Brûlée

Rasberry Brulee Chef Jeremy Lee shares his mother's recipe that, until now, has never been written down. She always just made the dish, he says, "whilst in the thick of a glut" (i.e., when the kitchen was full of fruit). The dish can also be made with tayberries or blackberries.

Strawberry and Hazelnut Meringue Cake recipe by saveur.com (crisp meringue, whipped cream, fresh-picked strawberries)

Strawberry and Hazelnut Meringue Cake

Strawberry and Hazelnut Meringue Cake recipe by saveur.com (crisp meringue, whipped cream, fresh-picked strawberries)

A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has…

Smoked eel sandwich with onion pickle

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, mi...

Raspberry Shortcakes  "The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery," says chef Jeremy Lee. "It makes a mockery of the idea that Scottish cookery is heavy and stodgy."

British Teatime Treats

Raspberry Shortcakes "The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery," says chef Jeremy Lee. "It makes a mockery of the idea that Scottish cookery is heavy and stodgy."

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Strawberry and Hazelnut Meringue Cake

When making his version of this cake, chef Jeremy Lee prefers to use strawberries that have just been picked.

Recipes for a Burns Night feast. The chef Jeremy Lee cooks a warm- reekin’, rich, yet mercifully intestine-light three course Scottish feast ready for January 25. A soup of smoked haddock and leeks, Haggis and clapshot followed by lemon posset and rhubarb

Jeremy Lee: Recipes for a Burns Night feast

Recipes for a Burns Night feast. The chef Jeremy Lee cooks a warm- reekin’, rich, yet mercifully intestine-light three course Scottish feast ready for January 25. A soup of smoked haddock and leeks, Haggis and clapshot followed by lemon posset and rhubarb

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