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from Great British Chefs

Sticky toffee pudding

This sticky toffee pudding recipe from Galton Blackiston is gloriously simple. Serve this classic self saucing dessert with crème fraiche or ice cream for an extra dimension.

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from Great British Chefs

Trout ceviche with avocado sorbet

Galton Blackiston is known for subverting classic flavour combinations - here he pairs a trout ceviche recipe with a fresh and gorgeous avocado sorbet

from Great British Chefs

Toad in the hole

TOAD IN THE HOLE - GALTON BLACKISTON. Indulge in this classic dish once again, by following Galton Blackiston's simple yet superb toad in the hole recipe and serving with your favourite accompaniments.

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from Great British Chefs

Fruity turkey curry

Mildly spiced, with the exotic flavours of pineapple, banana and coconut, this curry recipe from Galton Blackiston is a brilliant way to use up leftover roast turkey, and provides some tropical sunshine during the festive season.

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from Great British Chefs

Salt-baked salmon

Cooking a whole salmon in a salt crust is a fantastic way to keep the fish moist, as it effectively steams inside the crust as it cooks. Galton Blackiston suggests making this creative fish centrepiece, which can be cracked open in front of your guests.

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from Great British Chefs

Scotch eggs with bois boudran dipping sauce

Scotch eggs have surged back into fashion in recent times and now can be found on the menu of many restaurants and pubs throughout Britain. Galton Blackiston's Scotch egg recipe uses quail's eggs but hen's eggs will work just as well. Once you have cracked making them, experiment with different flavours like truffle oil or whatever takes your fancy.

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from Great British Chefs

Trout ceviche with avocado sorbet

Galton Blackiston is known for subverting classic flavour combinations - here he pairs a trout ceviche recipe with a fresh and gorgeous avocado sorbet

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from Great British Chefs

Tortiglioni with chicken and lemon sauce

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from Great British Chefs

Slowly braised belly of pork with apple soup, garlic purée and Port jus

Slowly braised belly of pork with apple soup, garlic purée and Port jus - Galton Blackiston. Salty pork belly is married with sweet apple, creamy garlic and tangy white Port in this impressive braised pork belly recipe, the green apple packing a punch on the plate and palate.

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