A fantastic layered raspberry shortbread stack recipe by Steven Doherty, with crisp biscuit, fresh berries and a tangy raspberry sauce. This raspberry dessert is simple to prepare, for an impressive but easy dessert.
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.
Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash
Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.
Steven Doherty's pea and ham soup recipe might take a while to prepare, but the time is a worthy investment in creating the finished flavour of the soup. This fantastic soup recipe is British comfort food at its finest.