Le Gruyère AOP and spinach soufflé

Mark Dodson’s Gruyère and spinach soufflé recipe is pure perfection. The rich, tangy flavour of the cheese adds plenty of depth, while the perfectly light texture offers melt in the mouth heaven. A great dinner party dish for all seasons. from Great British Chefs Recipes https://ift.tt/2ILTGIq via IFTTT

Pea and broad bean scotch eggs

Chantelle Nicholson serves up a vibrant pea and broad bean scotch egg recipe for a superb vegetarian take on a classic. Crisp toasted sesame seeds add a savoury richness to the eggs, best served with tangy tamarind chutney. from Great British Chefs Recipes https://ift.tt/2QDI1yh via IFTTT

Keralan pot-roasted cauliflower with sweet potato and spiced yoghurt

Michael Bremner’s pot-roasted cauliflower recipe is lovingly braised with Keralan coconut curry sauce throughout cooking for a deeply rich flavour with mellow spicing. The cauliflower is served with spiced coconut yoghurt, cumin sweet potatoes and a beautiful mixture of toasted coconut, flaked almonds and raisins. from Great British Chefs Recipes https://ift.tt/2pJhwf8 via IFTTT

Mussel pulao

Peter Joseph’s mussel pulao recipe is based on Goan rice dish tisreo, usually make with clams. This heady rice dish, packed with aromatic spices, is great with all kinds of shellfish, so feel free to experiment with different varieties. from Great British Chefs Recipes https://ift.tt/2PbZVrx via IFTTT

Zarda pulao

Peter Joseph’s stunning zarda pulao recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. from Great British Chefs Recipes https://ift.tt/2zQbvDg via IFTTT

Zarda pulao

Peter Joseph’s stunning zarda pulao recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. from Great British Chefs Recipes https://ift.tt/2zQbvDg via IFTTT

Zarda pulao

Peter Joseph’s stunning zarda pulao recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. from Great British Chefs Recipes https://ift.tt/2zQbvDg via IFTTT

Zarda pulao

Peter Joseph’s stunning zarda pulao recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. from Great British Chefs Recipes https://ift.tt/2zQbvDg via IFTTT

Zarda pulao

Peter Joseph’s stunning zarda pulao recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. from Great British Chefs Recipes https://ift.tt/2zQbvDg via IFTTT