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Chef Robert Thompson

from Great British Chefs

Romesco with Bellota ham, vegetables and salad

A fragrant romesco sauce is given backing by a range of seasonal vegetables in this ultra fresh salad from Robert Thompson. This is a great romesco recipe to make

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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

Glazed lemon tart with crème fraiche

This fresh, zesty glazed lemon tart recipe from Robert Thompson is endlessly impressive and is always popular at his Pond Cafe. A perfect lemon tart recipe for a refreshing end to a dinner party, or served with a cup of coffee for a mid-afternoon treat.

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from Great British Chefs

Banana and caramel parfait, peanut ice cream and kalamansi purée

This parfait recipe from esteemed chef Robert Thompson proves there is nothing more luxurious than a pairing of banana and caramel

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from Great British Chefs

Glazed lemon tart with crème fraiche

This is the quintessential lemon tart recipe from top chef Robert Thompson, served simply with a quenelle of crème fraiche - a classic yet brilliant dish

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from Great British Chefs

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

This pineapple cake recipe from highly regarded chef Robert Thompson carries a gingery flavour which is wonderfully offset by a fresh, sugary sorbet

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from Great British Chefs

Pumpkin soup

This simple pumpkin soup recipe from The Hambrough chef Robert Thompson will go a long way to banishing any winter blues.

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For cooking inspiration on October 31st, look no further than this spooky collection of halloween recipes

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from Great British Chefs

Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

Pineapple Cake Recipe With Ginger & Mascarpone Sorbet

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from Great British Chefs

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

#Seasonalrecipes - Roast Pigeon Recipe With Braised Crispy Leg (but minus the Foie Gras 4 me) via @Russ Maloney British Chefs

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