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David Everitt Matthias Recipes

from Great British Chefs

Beetroot and bubblegum pastille

Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients

from Great British Chefs

Bergamot parfait, orange jelly, liquorice cream

David Everitt-Matthias's dish is not for the faint-hearted, but the bold flavours of liquorice and bergamot make this an unforgettable dessert

from Great British Chefs

Dived scallops with charred leek, onion broth, pink purslane

David Everitt-Matthias' scallop recipe may be a challenge, but the result is truly devastating: succulent scallops, crystal clear broth, cured pork jowl and smoky leeks

from Great British Chefs

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

This exquisite lamb chump recipe uses the overlooked cut to dazzling effect, creating a dish bursting with spring flavours. The wild garlic buds in this recipe are a stroke of genius and can be foraged. - David Everitt-Matthias

from Great British Chefs

Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

David Everitt-Matthias' beautiful lobster dish is not for the faint-hearted, but is well worth the work for the stunning results

from the Guardian

Our best summer holiday recipes

David Everitt-Matthias: Apricot, basil and orange clafoutis

from Great British Chefs

Salted caramel and peanut truffles

The combination of salted caramel, peanut butter and chocolate make David Everitt-Matthias' truffles devilishly moreish

Beyond Essence: New Recipes from Le Champignon Sauvage: Amazon.co.uk: David Everitt-Matthias: Books

from Great British Chefs

Beetroot and bubblegum pastille

Beetroot and bubblegum pastille by David Everitt-Matthias