This seventies dinner party classic has been lovingly restored to glory by Michelin starred chef Andy McLeish, see his unique recipe on Great British Chefs

Black Forest gâteau

Andy McLeish brings this seventies classic up to date, his black forest gateau recipe includes a sumptuous flourless cake with a kirsch milk chocolate mousse and chocolate glaze.

Venison makes a gamier alternative to beef and the loin is perfect for using in a Wellington. Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe. Serve the Wellington with your favourite choice of seasonal veg - you can peruse our collection of sides for inspiration.

Venison Wellington

Chef Andy McLeish recommends using Sika venison for this venison Wellington recipe.

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Pork belly is a favourite on many menus these days but cooking it to restaurant-quality at home can be difficult.

Andy McLeish shares a venison with butternut squash recipe, elegant simplicity on a plate

Roast loin of venison with butternut squash, girolles and roast Treviso

This handy how to cook venison guide from Great British Chefs explores various tasty ways of cooking venison recipes.

A simple herring dish by chef Andy McLeish pairs the fish with beets, leeks and horseradish

Marinated herrings with beetroot, leeks and horseradish

A simple herring recipe from chef Andy McLeish pairs the fish with beetroot, leeks and horseradish

Andy McLeish roasts wood pigeon crowns and serves them alongside a pithivier of slowly braised leg in this heavenly game recipe

Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

Chicken, parsnip, savoy cabbage, sherry vinegar pearls

Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls

recipe - Poached and roasted pheasant, savoy cabbage, roast parsnips and Maille sherry vinegar pearls

Grilled onglet of Irish beef, sauteed wild mushroom, pancetta, potato puree, and red wine sauce

Discover our range of irresistible beef recipes. Get inspired whatever the season, cut or cooking method.

This dish from Andy McLeish is packed with comfort food favourites - crispy-skinned confit duck, Toulouse sausages and a hearty bean stew

Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage

This comforting confit duck with cassoulet recipe from Andy McLeish is inspired by a dish served to him on a memorable childhood holiday in the South of France.

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Crispy pork belly with black pudding, celeriac remoulade and apple purée

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

Andy McLeish's poached cod recipe features a mesmerising array of ingredients - from shimeji mushrooms to samphire

Poached cod with an Asian broth

Learn how to poach cod with Great British Chefs, a gentle cooking technique which retains nutrients and flavour

Discover our range of irresistible beef recipes. Reproduce dishes created by Michelin starred chefs

A simple herring recipe from chef Andy McLeish pairs the fish with beetroot, leeks and horseradish

Marinated herrings with beetroot, leeks and horseradish

A simple herring recipe from chef Andy McLeish pairs the fish with beetroot, leeks and horseradish

Fluffy muffins full of fruity flavour and topped with crunchy cereal make a great snack any time of the day

Fruits of the forest muffins

For breakfast, with a cup of tea, or packed in a lunchbox, these fluffy, fruity muffins from Andy McLeish are delicious!

This stunning pecan pie recipe by chef Andy McLeish will give you all the sweetness you need this Thanksgiving.

Pecan pie

This stunning pecan pie recipe by chef Andy McLeish will give you all the sweetness you need this Thanksgiving.

A delightful collection of girolle recipes from Great British Chefs includes dishes from Adam Gray, Pascal Aussignac and Andy McLeish

Girolle

A delightful collection of girolle recipes from Great British Chefs includes dishes from Adam Gray, Pascal Aussignac and Andy McLeish

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