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Salted chocolate delice with coffee mousse and rum crème fraîche

Not sure about health.....CERTAINLY for HAPPINESS !!! : Salted chocolate delice with coffee mousse and rum crème fraîche - Geoffrey Smeddle

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Scotland’s finest: the best cheeses for Burns Night

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.

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Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle

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Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

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Simple fudge

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.

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Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

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Whisky and chocolate cremeux with whisky ice cream, coffee and caramel

Salted chocolate delice with coffee mousse and rum crème fraîche

Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee

Scotland’s finest: the best cheeses for Burns Night

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.