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

Brioche and butter pudding

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

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

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…

Simple fudge

Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…

Geoffrey Smeddles simple fudge recipe is easy to make and gives delicious results. Its a vanilla fudge recipe everyone will enjoy.

Simple fudge

Geoffrey Smeddles simple fudge recipe is easy to make and gives delicious results. Its a vanilla fudge recipe everyone will enjoy.

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

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

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

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.

Salted chocolate delice with coffee mousse and rum crème fraîche

Salted chocolate delice with coffee mousse and rum crème fraîche

Not sure about health.....CERTAINLY for HAPPINESS !!! : Salted chocolate delice with coffee mousse and rum crème fraîche - Geoffrey Smeddle

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete roughly translates as 'leaves', represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it's best to boil a few extra and to use up any broken ones in a salad or sandwich. This is delicious served as a starter.

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