Lamb and cumin burgers - Geoffrey Smeddle

Lamb burger with courgette fries

These heavenly lamb burgers by Geoffrey Smeddle are a culinary adventure to the Middle East, wonderfully topped off with a refreshing yogurt sauce and served in pitta breads. For this and more inspiration for cooking with the kids visit Tesco Real Food.

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

Brioche and butter pudding

Geoffrey Smeddle updates this British favourite using leftover brioche and a zesty custard. Kids will adore this simple dessert and, as it's a simple recipe originally created for the Sunday Herald, they'll volunteer to help you make it again and again.

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

Brioche and butter pudding

Geoffrey Smeddle shares a truly sublime chocolate delice recipe which contains an energetic combination of chocolate, rum and coffee

Salted chocolate delice with coffee mousse and rum crème fraîche

Matthew Tomkinson's dark chocolate delice recipe includes a loving scoop of coffee ice cream.

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.

Simple fudge

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious results. It's a vanilla fudge recipe everyone will enjoy.

A wintry seared turbot recipe from Geoffrey Smeddle feels both achievable and extravagant, give it a go when you're in need of cheering up in the winter months.

Seared turbot with celeriac, brown shrimp, mussels and shellfish velouté

Wintry accompaniments to seared turbot include celeriac, kale and shellfish veloute in this lavish Geoffrey Smeddle recipe

This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe

Roast hake with chorizo, chickpeas and coriander

This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe

A rich gluten free carbonara recipe from chef Geoffrey Smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.

Salsify carbonara with confit pork cheek, crackling and chestnuts

A rich gluten free carbonara recipe from chef Geoffrey Smeddle, where the traditional pasta is replaced with salsify ribbons. Topped with a confit pork cheek, this is a delicious winter carbonara recipe.

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

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle View the full recipe in the original website: greatbr.

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb caulif...

Smoked monkfish with oyster mousse and cauliflower couscous

A delicious monkfish starter recipe from chef Geoffrey Smeddle. The chef smokes the fish before serving with a healthy lemon and herb cauliflower couscous recipe.

Geoffrey Smeddle shares a majestic partridge and chestnuts recipe, perfect for the colder months.

Partridge with Swiss chard, girolles, quince and chestnuts

Partridge with Swiss chard, chanterelles, quince and chestnuts

Lamb tagine - Geoffrey Smeddle

Lamb tagine

A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared.

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

Lamb kidneys with crushed broad beans, lemon and capers

Lamb kidneys are often overlooked, but are a rich treat in this Geoffrey Smeddle recipe. Served with broad beans and capers, lamb kidneys are a luscious dinner.

This sweet fruit compote recipe from Geoffrey Smeddle is a fantastic accompaniment to cheese. Quince, muscat and apple go well in this fruit...

Quince, muscat and apple compote

This sweet fruit compote recipe from Geoffrey Smeddle is a fantastic accompaniment to cheese. Quince, muscat and apple go well in this fruit compote recipe.

This elegant crème brûlée recipe combines the exquisite flavours of fresh raspberry and lavender for a delightful dessert. It is a brilliant crème brûlée to try

Raspberry and lavender crème brûlée

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