Pinterest • The world’s catalogue of ideas

Chef Simon Haigh

from Great British Chefs

Lemon meringue pie with pine nut ice cream

Top chef Simon Haigh is known for his wonderfully creative desserts. In this lemon meringue pie recipe pine nut ice cream adds a surprising delight

from Great British Chefs

Lemon meringue pie with pine nut ice cream

There are many classic lemon meringue pie recipes but this is a really intriguing evolution by Simon Haigh.

5
from Great British Chefs

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

A wonderful celebration of beef from chef Simon Haigh pairs a prime fillet cut with braised oxtail.

4
from Great British Chefs

Dressed crab with pineapple chutney and goat's cheese beignet

Simon Haigh creates a summery dish in this crab recipe, complete with pineapple chutney and a creamy goat's cheese beignet.

from Great British Chefs

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

Simon Haigh prepares a lavish beef with oxtail recipe for Great British Chefs.com

from Great British Chefs

Lemon meringue pie with pine nut ice cream

Top chef Simon Haigh is known for his wonderfully creative desserts. In this lemon meringue pie recipe pine nut ice cream adds a surprising delight

from Great British Chefs

Gingerbread soufflé with Granny Smith apple sorbet

Warm ginger and sweet apple are combined in this elegant soufflé recipe from one of Britain's leading chefs, Simon Haigh

from Great British Chefs

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

Simon Haigh prepares a lavish beef with oxtail recipe for Great British Chefs.com

1
from Great British Chefs

Dressed crab with pineapple chutney and goat's cheese beignet

Dressed Crab Recipe, Pineapple Chutney, Beignets - Great British Chefs, Simon Haigh

from Great British Chefs

Gingerbread soufflé with Granny Smith apple sorbet

Apples and Ginger Warm ginger and sweet apple are combined in this elegant soufflé recipe from one of Britain's leading chefs, Simon Haigh

1