Des Sweeney served up pancakes with raspberry jam, whipped cream and raspberry coulis (Crepes Islandaise dessert) on Royal Recipes. The delicious dessert originated in Iceland and became a favourite of Prince William and Harry.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Anna Haugh served up a marrow chutney on Royal Recipes. Anna’s recipe was inspired by that used by Kate Middleton when she made chutney for the Queen’s Christmas gift.
The ingredients include: marrow, vinegar, dates, raisins, salt , ginger, sugar, onions, all spice, coriander seeds, chilli, pepper corns and fennel seeds.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Paul Ainsworth served up rice pudding with homemade blueberry jam on Royal Recipes with Michael Buerk. The dessert is said to be a favourite of Prince William and Harry.
The ingredients include: 500g Cornish cream, 500g Cornish milk, 2 vanilla pods and 180g pudding rice.
For the custard: 12 egg yolks and 160g caster sugar.
For the jam: creme de cassis blackcurrant liqueur, demerara sugar, thyme, vanilla , lemon zest and blueberries.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Anna Haugh served up cinnamon biscuits with strawberries cardinal on Royal Recipes with Michael Buerk.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Nigel Barden served up a winter veggie burger with celeriac, garlic aioli and tomato ketchup with vodka using a recipe by Marcus Wareing on Radio 2 Drivetime with Simon Mayo.
The ingredients are: 100g quinoa, 300g celeriac, grated, olive oil for frying, 250g chestnut mushrooms, cut into 1cm dice, 2 x 400g tins cannellini or butter beans, drained, 10g tarragon leaves, roughly chopped, 10g thyme leaves, 200g mozzarella cheese, grated, 125g dried panko breadcrumbs and sea salt freshly ground black pepper.
To Serve: 8 brioche burger buns, cut in half, Applewood cheese, sliced (or any smoked Cheddar), onion marmalade or tomato ketchup and roast garlic aioli or garlic mayonnaise.
See recipes from Marcus Wearing in his new book titled: New Classics: Inspiring and delicious recipes to transform your home cooking
Paul Ainsworth served up smoked salmon and shrimp timbale with pickled cucumber on Royal Recipes with Michael Buerk.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Paul Ainsworth Memphis ribs recipe on Royal Recipes with Michael Buerk. These slow cooked BBQ pork ribs are a favourite of Prince William and Harry.
The ingredients are: 2 full racks baby back ribs.
For the dry rub: 2 tbsp cracked black pepper, 1 tbsp fine sea salt, 1 tbsp demerara sugar and 1 tbsp paprika.
For the mop: 200ml apple juice, 100ml Tennessee bourbon or rye whisky, 75ml vegetable oil, 1 tbsp paprika and 1 tbsp demerara sugar.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Carolyn Robb served up chocolate mouse cupcakes on Royal Recipes. The delicious was once served to Prince William and Harry for afternoon tea.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Paul Ainsworth served up chocolate bavarois (chocolate set mousse) recipe on Royal Recipes. The dessert was served at a Garden party at Buckingham palace for Queen Victoria.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Joanna Lumley and Jamie oliver served up a tasty aubergine Malaysian curry using kuzi masala paste on Jamie and Jimmy’s Friday Night Feast.
The ingredients: 1 kg mixed aubergines, olive oil, 5 cm piece of ginger, 5 shallots, 5 cloves of garlic, coconut oil, 2 tablespoons brown sugar, 1 organic vegetable stock cube, 2 tablespoons natural yoghurt, 20 g sultanas, 50 g flaked almonds and 2 fresh red chillies.
For the kuzi masala paste: 2 shallots, 2 cloves of garlic, 1 tablespoons ground coriander, 1 teaspoon anise seed powder, 1 teaspoon ground cumin, 2 tablespoons paprika, 2 tablespoons tomato puree and 4 tablespoons ground almonds.
See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
Jamie Oliver served up tasty bean falafels on Jamie and Jimmy’s Friday Night Feast.
See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
Jimmy served up a tasty salad dish with veg from a vertical garden for Daniel from Hackney on Jamie and Jimmy’s Friday Night Feast.
See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
Jamie Oliver served up chicken stew and dumplings with fava beans on Jamie and Jimmy’s Friday Night Feast. Jamie created the dish as part of his and Jimmy Doherty’s food fight to encourage the public to make more use of British products and create healthy meals.
See recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food
James Martin served up a stuffed lamb cutlets with cheese, Parma ham and salad using Antonio Carluccio’s recipe on Saturday Mornings with James Martin.
The ingredients are: 16 lamb cutlets, salt and pepper, 75g Fontana cheese, cut into slices, 16 large fresh sage leaves, 16 slices Parma ham, 2 large eggs, 300g panko breadcrumbs, 100ml olive oil for shallow frying and 100g butter for shallow frying.
For the salad: 250g mixed salad leaves, 3 spring onions, sliced, 1 small bunch mint, chopped, 2 sticks celery, sliced, 50ml extra virgin olive oil, 25ml white wine vinegar, 1 tsp water and Salt and pepper.
See more recipes form James in his book titled: Home Comforts
James Martin served up a chestnut and coffee cake with marron glace and a genoise sponge on Saturday Morning with James Martin.
The ingredients for the cake: 175g caster sugar, 6 medium eggs, 175g plain flour, 50g butter, melted and 15ml camp coffee essence.
For the icing: 500g icing sugar, sifted, 15ml camp coffee essence and 35ml water.
For the filling: 450ml double cream, lightly whipped and 150g sweetened chestnut puree.
To decorate: 8 marron glace.
See more recipes form James in his book titled: Home Comforts
Jose Pizarro served up bomba – a Spanish potato croquette – on Sunday Brunch
The ingredients are: 1 kg (2 lb 3 oz) desiree potatoes, sea salt and freshly ground black pepper, 4 tablespoons olive oil, 2 onions, finely chopped, 1 large garlic clove, finely chopped, 2 good pinches of chilli flakes, 400g tin tomatoes, 160g minced (ground) pork, 75g plain (all-purpose) flour, 2 free-range eggs, beaten, 100g dry breadcrumbs and olive oil for deep-frying.
For the alioli: 1 free-range egg yolk, ½ teaspoon white wine vinegar, 75ml vegetable oil, 75 ml olive oil, 1 garlic cloved, crushed and lemon juice to taste.
Simon Rimmer served up Miami style cola brined chicken with waffles on Sunday Brunch.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
Simon Rimmer served up delicious lemon bars on today’s episode of Sunday Brunch.
The ingredients for the base: 240g flour, 225g cubed butter, 50g desiccated coconut and 30g icing sugar.
For the topping: 400g granulated sugar, 4 eggs, 125ml fresh lemon juice, 30g flour and tsp baking powder.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
Phil Vickery served up the ultimate giant sausage roll on This Morning.
The ingredients are: 500g puff pastry, 2 tbsp any oil, 2 small onions, finely chopped, 2 cloves garlic, chopped, 100g chorizo pieces (you can buy chopped ready to cook), 500g sausage meat, 1 level tsp allspice, ½ tsp ground cinnamon, ½ tsp ground cumin, Ground pepper, 1 egg, beaten, 8 tbsp dried breadcrumbs and Cumberland sauce, to serve.
The book Pork: Preparing, Curing and Cooking All That’s Possible from a Pig
Si and Dave served up a tasty cherries and bourbon glazed gammon ham with butternut squash salad on The Hairy Bikers Home for Christmas.
The ingredients are: 2.5–3kg gammon joint, smoked or unsmoked, rolled and tied, 1 large onion, 6 cloves, 4 bay leaves, 1 sprig thyme, few allspice berries, 2 carrots, peeled and roughly chopped, 2 celery sticks, roughly chopped and few peppercorns.
For the glaze: cloves, for studding, 150g cherry conserve, 100ml bourbon whiskey, 3cm piece root ginger, finely grated, 1 tbsp light soft brown sugar and ½ tsp ground cinnamon.
See more recipes from the bikers in their new book titled: The Hairy Bikers’ Mediterranean Adventure: 150 easy and tasty recipes to cook at home
