Christoffer Hruskova encapsulates all of the delicate, toasty nuttiness of lightly roasted pearl barley in an ice cream.

Toasted barley ice cream

Christoffer Hruskova encapsulates all of the delicate, toasty nuttiness of lightly roasted pearl barley in an ice cream.

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Beetroot sorbet

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Gorgeous and delightfully creamy, this yoghurt sorbet recipe will be absolutely brilliant on a hot day. Christoffer Hruskova is known for his inventive ice creams and sorbets, and this one won't disappoint. Serve the yoghurt sorbet on its own, or pair it with a slice of cake or tart. You could even add some summer berries to play with a fun range of tastes.

Yoghurt sorbet

Gorgeous and delightfully creamy, this yoghurt sorbet recipe will be absolutely brilliant on a hot day. Christoffer Hruskova is known for his inventive ice creams and sorbets, and this one won't disappoint. Serve the yoghurt sorbet on its own, or pair it with a slice of cake or tart. You could even add some summer berries to play with a fun range of tastes.

Turbot is paired with white asparagus and elderflower in this gorgeous turbot recipe from Scandanavian chef Christoffer Hruskova.

Wild turbot, burnt white asparagus and berries

Turbot is paired with white asparagus and elderflower in this gorgeous turbot recipe from Scandanavian chef Christoffer Hruskova.

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Beetroot sorbet

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day

Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with nettle emulsion and parsley sauce

Grey mullet with nettle, sea kale, parsley and cream

Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with nettle emulsion and parsley sauce

Danish chef Christoffer Hruskova shares his recipe for carrot sorbet on Great British Chefs.com, see how it is achieved here

Carrot sorbet

Danish chef Christoffer Hruskova shares his recipe for carrot sorbet on Great British Chefs.com, see how it is achieved here

Green rhubarb sorbet

Green rhubarb sorbet

A brilliant rhubarb sorbet recipe from Christoffer Hruskova makes a brilliantly tart dessert

Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous

Spelt and rye flatbread

Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous

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