Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

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Potato dauphinoise - Josh Eggleton ~ You can serve dauphinoise with a range of meats....never heard of them but look good to me!

Potato dauphinoise - Josh Eggleton ~ You can serve dauphinoise with a range of meats....never heard of them but look good to me!

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Pimm's is quintessential to any British summer. In this Pimm's jelly recipe, Josh Eggleton uses the alcoholic drink to make a jelly, served with cucumber sorbet

Pimm's is quintessential to any British summer. In this Pimm's jelly recipe, Josh Eggleton uses the alcoholic drink to make a jelly, served with cucumber sorbet

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Josh Eggleton announces stellar chef guest series

Josh Eggleton announces stellar chef guest series

Josh Eggleton announces stellar chef guest series

Josh Eggleton announces stellar chef guest series

Josh Eggleton's purple sprouting broccoli recipe, with the wonderful contrasting textures of broccoli and toasted hazelnuts, makes for a simple, rustic broccoli side that will go perfectly with fine roasts as well as other vegetarian dishes. Josh further enhances the hazelnut flavour by toasting them and then adding hazelnut oil.

Josh Eggleton's purple sprouting broccoli recipe, with the wonderful contrasting textures of broccoli and toasted hazelnuts, makes for a simple, rustic broccoli side that will go perfectly with fine roasts as well as other vegetarian dishes. Josh further enhances the hazelnut flavour by toasting them and then adding hazelnut oil.

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

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This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread - Great British Chefs

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread - Great British Chefs

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