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William Drabble

from Great British Chefs

Roast grouse with blackberries and port wine jus

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

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from Great British Chefs

Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region. "I created my dish after a trip to Sicily," he explains.

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Roast Grouse with blackberries and port wine jus Seven Park Place by William Drabble

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from Tesco Real Food

William Drabble’s victoria sponge cupcakes

These mini victoria sponge cupcakes by William Drabble are a true delight | Tesco

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Chef William Drabble - L'art de dresser et présenter une assiette comme un chef de la gastronomie...

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from Great British Chefs

Victoria sponge cupcakes

William Drabble reimagines victoria sponge in cupcake form, complete with a decoration of fresh berries. This dazzling recipe is perfect for family occasions and is pretty quick to make.

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from Great British Chefs

Beetroot chutney

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

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from Great British Chefs

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

John Dory is a beautifully firm, white fleshed fish that is wonderfully prepared in William Drabble's recipe with mussels.

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from Great British Chefs

Lamb, potato and pearl barley stew

William Drabble's simple lamb stew relies on the comforting ingredients of potatoes, pearl barley and carrots.

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from Great British Chefs

Soaked savarin with Scottish raspberries

Soaked savarin with Scottish raspberries by William Drabble

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