Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.

Lavender and honey macarons

Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.

Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe

Mars macaron

Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe

Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.

Baked yoghurt with poached rhubarb and confit orange

Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.

Hakkasan Group executive pastry chef Graham Hornigold presents his spectacular raspberry and chocolate delice, a firm favourite at Yauatcha in London

Raspberry and chocolate rose delice

Hakkasan Group executive pastry chef Graham Hornigold presents his spectacular raspberry and chocolate delice, a firm favourite at Yauatcha in London

Executive pastry chef for Hakkasan Group, Graham Hornigold, prepares three chocolate recipes in association with Callebaut - salted cashew nuts and milk choc...

Executive pastry chef for Hakkasan Group, Graham Hornigold, prepares three chocolate recipes in association with Callebaut - salted cashew nuts and milk choc...

Graham Hornigold, Executive Pastry Chef, Hakkasan

Graham Hornigold, Executive Pastry Chef, Hakkasan

Graham Hornigold's recipe is modern patisserie at its finest, melding East Asian flavours with traditional French techniques

Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice

Graham Hornigold's recipe is modern patisserie at its finest, melding East Asian flavours with traditional French techniques

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