Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Duck breast with chicory and potato dauphinoise

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

Caramel panna cotta with homemade gingerbread

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

This panna cotta recipe by Josh Eggleton from the multi-award winning Pony Trap is a little different with its caramel flavoured and served with gingerbread

Caramel panna cotta with homemade gingerbread

This caramel panna cotta recipe from Josh Eggleton is simply delicious, with its caramelised sugar it makes a real treat. It's also a wonderfully easy pudding to prepare, so if you haven't made a panna cotta before this is certainly one to try out.

Pickled Beetroot Cheese Salad Recipe - Great British Chefs

Pickled beetroot and sheep's cheese salad

Pickled Beetroot Cheese Salad Recipe - Great British Chefs

Josh Eggleton presents the ultimate potato dauphinoise recipe - as richly decadent as ever and makes a great side.

Potato dauphinoise

Josh Eggleton presents the ultimate potato dauphinoise recipe. This dauphinoise recipe is as richly decadent as ever

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Duck breast with chicory and potato dauphinoise

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Salmon fillet en papillote, by Josh Eggleton

Salmon fillet en papillote, by Josh Eggleton

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

Potato dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.

Josh Eggleton's purple sprouting broccoli recipe, with the wonderful contrasting textures of broccoli and toasted hazelnuts, makes for a simple, rustic broccoli side that will go perfectly with fine roasts as well as other vegetarian dishes. Josh further enhances the hazelnut flavour by toasting them and then adding hazelnut oil.

Purple sprouting broccoli with hazelnuts

This purple sprouting broccoli recipe from Josh Eggleton features the contrasting textures of cooked broccoli with crunchy hazelnuts in a flavourful side dish.

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and ta

Game  A meaty collection of game recipes includes Galton Blackiston's raised game pie, a wood pigeon salad recipe from Dominic Chapman and a venison burger from Josh Eggleton.

Grilled mallard with baby gem lettuce, crispy yolk and soy gel

This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.

Fish & chips are prepared beautifully in this classic recipe by Josh Eggleton. Haddock fillets are used in this British fish & chips recipe

Traditional Fried Fish in Beer Batter, with chips. By Josh Eggleton via Great British Chefs

An indulgent dessert, Josh Eggleton’s chocolate peanut mousse cake will entice any chocolate lover

Chocolate and peanut mousse cake with gingerbread ice cream

An indulgent dessert, Josh Eggleton’s chocolate peanut mousse cake will entice any chocolate lover

Chickpea and coriander veggie burger with chips and coleslaw by Josh Eggleton - Print Recipe - Great British Chefs

Chickpea and coriander veggie burger with chips and coleslaw by Josh Eggleton - Print Recipe - Great British Chefs

A collection of recipes from Josh Eggleton including a number of British classics

Josh Eggleton

A collection of recipes from Josh Eggleton including a number of British classics

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