Geoffrey Smeddle's simple fudge recipe is easy to make and gives delicious…
Geoffrey Smeddle updates this British favourite using leftover brioche and a zesty custard. Kids will adore this dessert and volunteer to help you make it again
The eclectic cheeseboard at Geoffrey Smeddle's The Peat Inn is an homage to the fantastic varieties found throughout Scotland. We take a look at twenty-five of the best varieties, perfect for serving on Burns Night.
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer
Lamb and cumin burgers - Geoffrey Smeddle
This hake recipe from Geoffrey Smeddle combines the mild flavour of hake with salty chorizo and earthy chickpeas - a great roast hake recipe
Beef cheeks are marinated in red wine and served with provencal vegetables in this sumptuously rich braised beef recipe from chef Geoffrey Smeddle
Geoffrey Smeddle's decadent chocolate dessert recipe is flavoured with whisky, making it perfect for a special occasion such as New Year's or Hogmanay.
Rosehip Jam Recipe - Great British Chefs
In this simple goulash recipe, Geoffrey Smeddle uses spaghetti instead of noodles for an Italian twist!