This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

This homely pot-roast lamb recipe, developed by chef Geoffrey Smeddle as a contribution to the Sunday Herald, carries a dynamic flavour thanks to the warming spice mix rubbed onto the meat. The underrated pearl barley is combined with chorizo to form a potent partnership with the lamb.

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

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

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

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

Traditional Eton mess - Geoffrey Smeddle - A sumptuous, indulgent, sticky mess of crunchy meringue, tart strawberries and rich cream.

Traditional Eton mess - Geoffrey Smeddle - A sumptuous, indulgent, sticky mess of crunchy meringue, tart strawberries and rich cream.

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle

Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote - Geoffrey Smeddle

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

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

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

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

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

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

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