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...

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 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

A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has followed this chef from restaurant to restaurant. A fantastic toasted sandwich recipe, this pairs smoked eel with fiery horseradish, mustard and a stunning pickled onion recipe.

Smoked eel sandwich with onion pickle

A signature dish by chef Jeremy Lee, this smoked eel sandwich recipe has followed this chef from restaurant to restaurant. A fantastic toasted sandwich recipe, this pairs smoked eel with fiery horseradish, mustard and a stunning pickled onion recipe.

Jeremy Lee’s recipe for walnut cake with chocolate sauce | King of puddings | Life and style | The Guardian

Jeremy Lee’s recipe for walnut cake with chocolate sauce

Jeremy Lee’s recipe for walnut cake with chocolate sauce | King of puddings | 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.

Burns Night feast recipes

Jeremy Lee: Recipes for a Burns Night feast

Jeremy Lee’s recipe for apple strudel | King of puddings | Life and style | The Guardian

Jeremy Lee’s recipe for apple strudel

Jeremy Lee’s recipe for apple strudel | King of puddings | Life and style | The Guardian

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.

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

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