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from Great British Chefs

Duck confit tortellini with butternut squash velouté and soya jelly

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

from Great British Chefs

Duck confit tortellini with butternut squash velouté and soya jelly

This recipe from Phil Carnegie of Inverlochy Castle combines tortellini stuffed with crab with a butternut squash soup

from Great British Chefs

Chocolate and hazelnut croquant with popcorn sorbet

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

from Great British Chefs

White chocolate fudge

A mouthwatering collection of easy fudge recipes from Great British Chefs includes salted butter fudge recipe and a white chocolate fudge recipe, dive in!

from Great British Chefs

Scottish raspberries on an iced crème fraiché mousse

from Great British Chefs

White bean velouté with chorizo and langoustine

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

from Great British Chefs

White bean velouté with chorizo and langoustine