Caramelised Yoghurt with Torched Berries - Ollie Moore @ Great British Chefs

Caramelised yoghurt with torched berries

Caramelised Yoghurt with Torched Berries - Ollie Moore @ Great British Chefs

Ollie Moore presents a novel and delicious way to use up leftover gammon or ham hock

Gammon pakora

Ollie Moore presents a novel and delicious way to use up leftover gammon or ham hock

With just three ingredients, this simple radicchio and blood orange recipe from Chef Ollie Moore makes a beautiful and unusual addition to a dinner party or lunch.

Chargrilled radicchio and blood orange dressing

With just three ingredients, this simple radicchio and blood orange recipe from Chef Ollie Moore makes a beautiful and unusual addition to a dinner party or lunch.

A simple, healthy dessert or breakfast, Ollie Moore adds a caramel flavour to to his yoghurt recipe by cooking it sous vide. Served with lightly burnt berries, this caramelised yoghurt recipe makes a delicious treat.

Caramelised yoghurt with torched berries

A simple, healthy dessert or breakfast, Ollie Moore adds a caramel flavour to to his yoghurt recipe by cooking it sous vide. Served with lightly burnt berries, this caramelised yoghurt recipe makes a delicious treat.

In this delicious summer monkfish recipe, chef Ollie Moore pairs the meaty texture and flavour of monkfish with a rich red wine and caramel sauce

Grilled monkfish with red wine sauce

In this delicious summer monkfish recipe, chef Ollie Moore pairs the meaty texture and flavour of monkfish with a rich red wine and caramel sauce

SOUS VIDE BEEF AND BLUE CHEESE WITH BROCCOLI AND SMOKED POMMES ANNA - For beef that melts in the mouth and for flavours that will blow you away, you must try this sous vide recipe from Great British Chef Ollie Moore.

SOUS VIDE BEEF AND BLUE CHEESE WITH BROCCOLI AND SMOKED POMMES ANNA - For beef that melts in the mouth and for flavours that will blow you away, you must try this sous vide recipe from Great British Chef Ollie Moore.

Cooked long and slow, Ollie Moore's sous vide ox tongue recipe makes a delicious meaty starter, balanced with a crunchy celeriac slaw and a tasty Marmite bread recipe as well.

Ox tongue with celeriac slaw and Marmite bread

Cooked long and slow, Ollie Moore's sous vide ox tongue recipe makes a delicious meaty starter, balanced with a crunchy celeriac slaw and a tasty Marmite bread recipe as well.

Ollie Moore evokes a sense of alchemy in his magical sorbet - caramelised on the outside while ice cold on the inside. Who needs a baked Alaska when you can have this?

Lemon meringue sorbet

Ollie Moore evokes a sense of alchemy in his magical sorbet - caramelised on the outside while ice cold on the inside. Who needs a baked Alaska when you can have this?

Ollie Moore's bacon jam recipe produces a quirky, tasty side - a fine addition to any condiment collection and exquisite alongside barbecued meats, or in an omelette or burger

Ollie Moore's bacon jam recipe produces a quirky, tasty side - a fine addition to any condiment collection and exquisite alongside barbecued meats, or in an omelette or burger

Rich, creamy and indulgent, Ollie Moore's lemon posset recipe makes a delicious dessert that's sure to impress. Ollie includes a homemade lemon curd recipe and tops with the marshmallow texture of Italian meringue, with shavings of caramelised white chocolate.

Lemon posset with caramelised white chocolate and meringue

Rich, creamy and indulgent, Ollie Moore's lemon posset recipe makes a delicious dessert that's sure to impress. Ollie includes a homemade lemon curd recipe and tops with the marshmallow texture of Italian meringue, with shavings of caramelised white chocolate.

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