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

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.

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.

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

Recipe courtesy chef Ollie Moore from www.greatbritishchefs.com

Recipe courtesy chef Ollie Moore from www.greatbritishchefs.com

Ollie Moore - Ox jazyk s celerovým poliať a Marmite breadsmall

Ollie Moore - Ox jazyk s celerovým poliať a Marmite breadsmall

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.

Grilled monkfish with red wine sauce by Ollie Moore

Grilled monkfish with red wine sauce

An inspiring sous vide beef and blue cheese recipe from chef Ollie Moore, this beautiful dish is paired with vibrant broccoli, cooked three ways, to complement the tender beef rump.

Beef and blue cheese with broccoli and smoked pommes anna

An inspiring sous vide beef and blue cheese recipe from chef Ollie Moore, this beautiful dish is paired with vibrant broccoli, cooked three ways, to complement the tender beef rump.

An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses.…

Celeriac coleslaw

An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses.…

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.

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?

A simple citrus meringue recipe from Chef Ollie Moore, here flavour is added with fragrant lemon and lime zest to create a perfect base for puddings and desserts.

Citrus meringue

A simple citrus meringue recipe from Chef Ollie Moore, here flavour is added with fragrant lemon and lime zest to create a perfect base for puddings and desserts.

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's bacon jam recipe is simple, quirky and tasty

Bacon jam

Ollie Moore's bacon jam recipe is simple, quirky and tasty

Ollie Moore's sous vide spiced goat recipe sees goat leg cooked slowly to tender perfection, after marinating in a heady spice rub. Served with a tomato fondue recipe and aubergine purée, this is a colourful dish packed with flavour.

Spiced goat leg with tomato fondue, aubergine purée and courgette

Ollie Moore's sous vide spiced goat recipe sees goat leg cooked slowly to tender perfection, after marinating in a heady spice rub. Served with a tomato fondue recipe and aubergine purée, this is a colourful dish packed with flavour.

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