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from Great British Chefs

Smoked haddock soufflé with tomato, pepper and olive sauce

This haddock soufflé recipe from Marcello Tully produces a great looking dish which belies its relatively simple preparation. It’s an ideal starter to make in advance, as the soufflé can be reheated or double baked for a few minutes before serving.

from BBC Food

Seared sirloin steak with a rendang sauce and Asian slaw

Seared rib-eye steak with a rendang sauce and Asian slaw - Saturday Kitchen / James Martin recipe


Smoked Haddock Soufflé - Warm sunny days call for light delicate meals. This soufflé is easy to prepare. It can constitute the main course, or it can be made in small individual soufflé dishes and served as a first course.