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from Great British Chefs

Spelt and rye flatbread

Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous

from Great British Chefs

Liquorice ice cream

Award-winning Nordic chef, Christoffer Hruskova, shares his lovely liquorice ice cream recipe, an unusual treat for a hot summers day

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from Great British Chefs

White chocolate and raspberry floedebolle

Floedebolle is a dessert native to Scandanavia. Danish chef, Christoffer Hruskova shares his white chocolate and raspberry floedebolle recipe - a divine treat with raspberry giving the sweet treat a summery edge.

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from Great British Chefs

Grey mullet with nettle, sea kale, parsley and cream

Christoffer Hruskova shares a stunning recipe for pan-fried grey mullet with…

from Great British Chefs

Pickled mackerel with buttermilk snow, cucumber and dill

This pickled mackerel recipe uses buttermilk to add a nice note to this pickled mackerel recipe from Scandanavian chef Christoffer Hruskova

from Great British Chefs

Liquorice ice cream

Liquorice Ice Cream Award-winning Nordic chef, Christoffer Hruskova, shares his lovely liquorice ice cream recipe, an unusual treat for a hot summers day

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Christoffer Hruskova | has taken his unique brand of cuisine across the globe, working in some of the world’s finest kitchens in destinations as far flung as Sydney, Cuba, New York and Hong Kong. It was in London, however, that Hruskova opened his first restaurant in 2006 (Fig Bistro) and achieved his first Michelin star – at North Road in 2011.

from Great British Chefs

Beetroot sorbet

Christoffer Hruskova transforms earthy beetroot with this sumptuous and intriguing beetroot sorbet recipe. Serve this beetroot sorbet on a fine summers day