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from Great British Chefs

Romesco with Bellota ham, vegetables and salad

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from Great British Chefs

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies.

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from Great British Chefs

Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil

This refreshing mozzarella salad recipe features fresh peas, broad beans and mint. You will love this simple summer salad by Robert Thompson

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from Great British Chefs

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Pan roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

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from Great British Chefs

Glazed lemon tart with crème fraiche

Glazed lemon tart with crème fraiche - Robert Thompson - fresh, zesty and very refreshing.---love the idea of brulee-ing the top of a lemon tart!

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from Great British Chefs

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Pan-fried Filetto di branzino con insalata di granchio bianco e marrone granchio maionese - Robert Thompson

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from Great British Chefs

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Sea bass is pan-fried and coupled with crab in this sea bass fillet recipe from Robert Thompson. Crab salad and mayonnaise compliment the…

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from Great British Chefs

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours. Top Tip: Mirepoix is a mix of chopped onion, celery and carrot. You can make the parsnip crisps yourself by very finely slicing the parsnip and deep frying in hot oil until crispy and well-coloured; alternatively you can buy them ready crisped.

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