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Lamb burger with courgette fries

Lamb and cumin burgers - Geoffrey Smeddle

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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

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Brioche and butter pudding

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

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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.

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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.

Brioche and butter pudding

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

Scotland’s finest: the best cheeses for Burns Night

The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.

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

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Venison with braised potatoes, celeriac and chesnuts

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée.

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Autumn Eton mess

Autumn Eton mess - Geoffrey Smeddle. This autumnal Eton mess recipe draws on the mellow flavours and bountiful produce of the season to create a dessert that lights up the orange-hued months no end.