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from Great British Chefs

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite - the Bread & Butter Pudding - using leftover brioche and a zesty custard.

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from Great British Chefs

Simple fudge

Classic British Recipe, Simple Fudge, super easy, children love it make these too, lovely accompaniment to the classic English Picnic too! Stores well also!

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from Great British Chefs

Brioche and butter pudding

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

from Great British Chefs

Lamb kidneys with crushed broad beans, lemon and capers

Lamb kidneys are often overlooked, but are a rich treat in this Geoffrey Smeddle…

from Great British Chefs

Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

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from Great British Chefs

Best Cheeses for Burns Night

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.

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from Great British Chefs

Brioche and butter pudding

Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer

6
from Great British Chefs

Traditional Eton mess

Traditional Eton mess - Geoffrey Smeddle. This traditional Eton mess recipe is a sumptuous, indulgent, sticky mess of crunchy meringue, tart strawberries and rich cream -

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from Great British Chefs

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle

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