GREAT BRITISH CHEFS The Cookbook

September 02, 2018 / Geoff Griffiths

At present only available on Kindle, this is a cookbook which I and hundreds of others in the Great British Chefs community backed and helped to be published.
Soon after receiving my copy I set about checking how many recipes were already available on the Great British Chefs website. A few recipes have been slightly modified for the book and new food styling and photography has been incorporated.

As you’ll see there are only 21 new recipes out of 120. I remember messaging Paul Foster at Salt in Stratford-upon-Avon to thank him for his carrot recipe after I had cooked it.

This is why a good chef’s recipe will always attract me. I had eaten this dish at the restaurant and a few months later - admittedly without direct comparison - could enjoy my own home-cooked version shown above.

Paul Foster was surprised that there were so few new contributions. He had supposed that there would be a small but generous sharing of recipes like his which had not been revealed before. This would be a sticking point for some but the whole volume is still an attractive ‘old-fashioned’ media item which sits well in my kitchen. And if, like me, you enjoy the reassurance of mistreating the pages of a real, open book instead of endangering your tablet with fiery blasts and hot, oily splashes you’re stuck with the latter until a reprint! Sorry.

Here is the text I prepared after reading and cross-referencing on the internet.
I stopped naming chefs and recipe titles after Anna Hansen but you’ll fill in those details if you follow the links.
I’ve tried to indicate which recipes are modified (MOD) or are available ELSEWHERE.
Nowhere near as attractive and inspiring as the book but you still have a round-up of most of the recipes chosen for that book.
You should find much to distract you over all the rest of the GBChefs site once you are there!

BRITAIN’S CULINARY MASTERS (I’ve put the book’s sections in bold capitals)

Pierre Koffmann
15 - Stuffed pig’s trotters with potato purée (Stuffed pigs' trotters with morels)
https://www.greatbritishchefs.com/recipes/stuffed-pigs-trotter-recipe

17 - Peach clafoutis
https://www.greatbritishchefs.com/recipes/peach-clafoutis-recipe

Mark Dodson

20 - Chocolate fondant with peanut butter ice cream (Chocolate fondant with peanut butter ice cream and dark chocolate sauce)
https://www.greatbritishchefs.com/recipes/chocolate-fondant-recipe-peanut-butter-ice-cream

23 - Beef fillet with confit shallots, sautéed potatoes and green peppercorn sauce (Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce)
https://www.greatbritishchefs.com/recipes/beef-fillet-shallots-peppercorn-sauce-recipe

Michael Wignall

25 - Loin of venison, beetroot, black pudding purée, kale and jerk salsify (Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify)https://www.greatbritishchefs.com/recipes/roe-deer-with-beetroot-recipe (MOD)

28 – Grape, yoghurt & celery
https://www.thecaterer.com/articles/504033/chef-eats-out-gidleigh-park (ELSEWHERE)

Shaun Hill

30 - Veal sweetbreads
https://www.greatbritishchefs.com/recipes/veal-sweetbreads-with-mustard-recipe

33 - Chocolate torte
https://www.greatbritishchefs.com/recipes/chocolate-torte-recipe

Nathan Outlaw

34 - Mackerel, tomato and samphire salad
https://www.greatbritishchefs.com/recipes/mackerel-salad-recipe-tomato-samphire

37 - Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers
https://www.greatbritishchefs.com/recipes/beetroot-cured-salmon-recipe

Michael Caines

39 – Coconut panna cotta with exotic fruit salad & passion fruit sorbet (NEW)
https://www.michaelcaines.com/recipes/spiced-pineapple/

43 – Duck egg with asparagus and mushrooms (NEW)

Simon Rogan

44 - Venison leg cooked in hay with celeriac and braised red cabbage (Venison leg cooked in hay with roast celeriac and braised red cabbage)
https://www.greatbritishchefs.com/recipes/venison-leg-recipe

46 - Hot fig mousse
https://www.greatbritishchefs.com/recipes/hot-fig-mousse-recipe

Marcus Wareing

48 – Scallops, green chilli &coriander salsa, peach & buttermilk (NEW) (from ‘New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking’)

51 - Pineapple upside-down cake with rum caramel (Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream)
https://www.greatbritishchefs.com/recipes/pineapple-upside-down-cake-recipe-rum-caramel

Paul Heathcote

52 – Flattened chicken with lemon, garlic, rosemary & pomegranate molasses (NEW)

55 – Rack of lamb with Lancashire herb crumb & creamed cauliflower (NEW)

Sat Bains

57 – Braised beef cheek with oyster emulsion (NEW)
https://www.thestaffcanteen.com/chefs-recipes/beef-cheek-oysters-by-john-freeman
http://www.four-magazine.com/recipes/beef-cheek-and-oysters/

58 - Chocolate and yoghurt
https://www.greatbritishchefs.com/recipes/chocolate-and-yoghurt-dessert-recipe

FLAVOURS OF EUROPE

José Pizarro

65 - Octopus with baby potatoes, pimentón and olive oil
https://www.greatbritishchefs.com/recipes/grilled-octopus-recipe

66 - Croquetas caseras
https://www.greatbritishchefs.com/recipes/croquetas-caseras-recipe

Luke Holder

69 - Lamb rump with burrata and marinated romano peppers
https://www.greatbritishchefs.com/recipes/lamb-rump-recipe-burrata-red-peppers

71 - Agnolotti pappa al pomodoro with basil
https://www.greatbritishchefs.com/recipes/agnolotti-recipe