Stress-Free Summer Cooking with Chef Adam Gray

Stress-Free Summer Cooking with Chef Adam Gray

Cook school confidential: quick and easy - Great British Chefs

Cook school confidential: quick and easy

Cook school confidential: quick and easy - Great British Chefs

#Delicious duck #Duck recipe  Try this roast duck breast which is accompanied by asparagus, caramelised shallot and hispi cabbage. Takes 50 minutes to cook, ready in an hour!

#Delicious duck #Duck recipe Try this roast duck breast which is accompanied by asparagus, caramelised shallot and hispi cabbage. Takes 50 minutes to cook, ready in an hour!

Apple Crumble Recipe With Blackberries & Macadamia Nuts - Great British Chefs

Apple and blackberry crumble with a Macadamia nut and vanilla topping

This deliciously simple mulled wine recipe from award winning chef Adam Gray will warm you up on a cold winters day.

Adam’s mulled wine

This deliciously simple mulled wine recipe from award winning chef Adam Gray will warm you up on a cold winters day.

This warming apple crumble recipe from top chef Adam Gray is given an edge by its blackberries, crunchy Macadamia nut and vanilla topping

This warming apple crumble recipe from top chef Adam Gray is given an edge by its blackberries, crunchy Macadamia nut and vanilla topping

This warming apple crumble recipe from top chef Adam Gray is given an edge by its blackberries, crunchy Macadamia nut and vanilla topping

Apple and blackberry crumble with a Macadamia nut and vanilla topping

This warming apple crumble recipe from top chef Adam Gray is given an edge by its blackberries, crunchy Macadamia nut and vanilla topping

Effortlessly elegant, these filo tartlets from chef Adam Gray could be served as starter on their own, or as a lighter lunch with a crisp salad. The sweet figs and crisp filo pastry are the perfect foil for the rich blue cheese topping and earthy beetroot.

Beetroot and fig filo pastry tartlets with Oxford blue cheese

Effortlessly elegant, these filo tartlets from chef Adam Gray could be served as starter on their own, or as a lighter lunch with a crisp salad. The sweet figs and crisp filo pastry are the perfect foil for the rich blue cheese topping and earthy beetroot.

Seared Scallops | Acclaimed Chef Adam Gray - Executive Chef at Skylon - gives you a recipe for Hand Dived Scallops and Roasted Cobnut Salad, Maple Syrup Dressing...

Seared Scallops | Acclaimed Chef Adam Gray - Executive Chef at Skylon - gives you a recipe for Hand Dived Scallops and Roasted Cobnut Salad, Maple Syrup Dressing...

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