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from Great British Chefs

Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon

Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon - Graham Campbell. Seaside flavours of cod and samphire are mingled with terrestrial potatoes and pancetta for a superb main course that would be a real showstopper, whether for a dinner party or an intimate meal, this baked fish recipe will impress.

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from Great British Chefs

Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

You'll need to be prepared to put in some effort to conjure up Graham Campbell's confit pork belly recipe, but persevere - the end result will be well worth it.

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from Great British Chefs

Vegetarian haggis

This vegetarian haggis recipe from Scottish chef Graham Campbell provides a delicious veggie main for Burns Night and beyond

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from Great British Chefs

Vegetarian haggis

While most kids won't be able to stomach the thought of conventional haggis, this vegetarian haggis recipe from Scottish chef Graham Campbell is easily palatable and fun to put together.

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from Great British Chefs

Vegetarian haggis

While most kids won't be able to stomach the thought of conventional haggis, this vegetarian haggis recipe from Scottish chef Graham Campbell is easily palatable and fun to put together

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from Great British Chefs

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

A fragrant tea smoked salmon recipe from chef Graham Campbell with a delicate new potato and spring green salad.

from Great British Chefs

Ham hock and chicken terrine with tonka bean mayonnaise and toasted brioche

Graham Campbell shares a luxurious yet rustic ham hock and chicken terrine recipe, serving with some ingenious accompaniments

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from Great British Chefs

Strawberries and champagne

A celebratory strawberries and champagne recipe from Graham Campbell includes a jelly, sorbet, crisp and purée

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from Great British Chefs

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

A supreme duck breast salad recipe from Graham Campbell comes served with asparagus, pickled fennel and sweet potato

Gerry's Kitchen : 5 Questions - Graham Campbell, Head Chef @ Castleh...