Glazed Cranberry & Thyme Turkey Breast Steaks Recipe

Recipe by Love British Food Ambassador Ben Bartlett ©2024

BBQ British Lamb Cutlets

Recipe by Ben Bartlett ©2024

Love British Food Director and Ambassador

Vegan grilled Aubergine & foil wrapped Sunchokes 

Recipe ©2024 by Ben Bartlett, Director & Ambassador for Love British Food

Raspberry Marinade

Recipe ©2024 by Love British Food Director & Ambassador Ben Bartlett

Fish Tacos

by Love British Food Director Ben Bartlett

Slow-Roasted Aromatic Beef Brisket

By Alex Hollywood

Spicy Vegetable Fritters with Lime Yogurt Dip

By Alex Hollywood

Stilton Lamb Chops with Mango Salsa

By Alex Hollywood

White Chocolate and Raspberry Brioche Pudding

By Alex Hollywood

Al's Homemade Passata

By Al Crisci, MBE

Banana Pancakes with Spiced Apple Rings

By Anne Harnan

Roasted Roots with Garlicky Greens and Freekeh

by Anne Harnan

Black Forest Gateau

By Candice Brown 

Nan's Florentines

By Candice Brown

Salmon, Prawn and Asparagus Tart

By Candice Brown 

Open Leek & Sage Pie

by Chris Bavin 

Roasted Fruit with Crumble Topping

by Chris Bavin 

Slow-Roasted Lamb Shoulder with Peppers and Tomatoes

by Chris Bavin 

Harissa Mac N Cheese

by Jane Devonshire

Peanut Butter Cheesecake

By Jane Devonshire

Roast cod with a Chorizo and Herb Crumb with Roast Cherry Tomatoes

by Jane Devonshire

Classic Scottish Cullen Skink

by Liz Earle, MBE

Poached Rhubarb with Oats, Almonds & Honey

by Liz Earle, MBE

Baked Eggs with Beetroot, Green Beans and Someset Brie

by Liz Earle

Salmon and Sweet Potato Fishcakes

by Liz Earle, MBE

Herb-Coated Lamb with Crushed Baby Roast Potatoes

by Liz Earle, MBE

Beets braised with their leaves

by Liz Earle, MBE

Beetroot, Pearled Spelt & Goats Cheese Salad

by Liz Earle, MBE

Grilled Pumpkin with a Green Pumpkin Seed Dressing

by Liz Earle, MBE

Brussels Sprouts with Hazelnut & Orange

by Liz Earle, MBE

Baked Apple and Blackberry Oats

by Liz Earle, MBE

Root Vegetable Boulangere

by Liz Earle, MBE

Hot Cross Bun, Chocolate and Rum Pudding 

by Lotte Duncan

Syllabub Trifle

by Lotte Duncan

Lamb Pasties

by Lotte Duncan

Watercress Smoothie

by Lucy Williamson

Raspberry, Greek Yogurt & Coconut Mini Cones

by Matt Budden

Schpoons & Forx - "Homemade Irish Caramel Cream"

by Matt Budden

Raw Daikon with Cucumber, Mangetout, Shiso & Flaxseed

by Matt Budden

Red Chicory with Pecan and Kale Pesto

by Matt Budden

Roasted Carrot Hummus, Smoked Halloumi and Onion Seeds

by Matt Budden

Kentish Gypsy Tart, Creme Fraiche, Raspberry Puree

by Matt Sworder

Rabbit, Ham Hock and Black Pudding Terrine

by Matt Sworder

Watercress Soup

by Raymond Blanc, OBE

Chocolate Mousse

by Raymond Blanc, OBE

Elderflower Glazed Baby Beetroots with Salted Walnuts and Shaved Goats Cheese

by Simon Hulstone

Confit Cornish Sardines with Black Garlic Risotto

By Andy Hunting, The Crabstock Boys

Pan Fried Sea Bass with Petit Pois

by Andy Hunting,, The Crabstock Boys

Spaghetti with Cornish Crab and Cherry Tomatoes

by Andy Hunting, The Crabstock Boys

Pan Fried Dorset Lamb with a Mini Shepherd's Pie, Rosemary and Garlic Roasted Root Vegetables and Redcurrant Jus

from Chris Wheeler, Executive Chef at Stoke Part and Author of The Ginger Chef 'Served Up'

Brookfield Roast Fillet of Beef with Pomme Puree, Cep Mushrooms, Crispy Pancetta and Baby Carrots

by Chris Wheeler, Executive Chef at Stoke Park and Author of The Ginger Chef 'Served Up' 

Pan Fried Pave of Halibut

from Chris Wheeler, Executive Chef at Stoke Park and Author of The Ginger Chef 'Served Up'

Roast Fillet of Sea Bass with a Ragot of British Clams and Mussels, Samphire and Dorset Black cow Vodka Cream Sauce 

by Chris Wheeler, Executive Chef, Stoke Park and Author of The Ginger Chef 'Served up'
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