Rich, creamy and indulgent, Ollie Moore's lemon posset recipe makes a delicious dessert that's sure to impress. Ollie includes a homemade lemon curd recipe and tops with the marshmallow texture of Italian meringue, with shavings of caramelised white chocolate.

Lemon posset with caramelised white chocolate and meringue

A simple, healthy dessert or breakfast, Ollie Moore adds a caramel flavour to to his yoghurt recipe by cooking it sous vide. Served with lightly…

Caramelised yoghurt with torched berries

A simple, healthy dessert or breakfast, Ollie Moore adds a caramel flavour to to his yoghurt recipe by cooking it sous vide. Served with lightly burnt berries, this caramelised yoghurt recipe makes a delicious treat.

Ollie Moore - Ox tongue with celeriac slaw and Marmite breadsmall

If you're looking to cook something a little different, why not try this sous vide ox tongue recipe from Great British Chef Ollie Moore?

An inspiring sous vide beef and blue cheese recipe from chef Ollie Moore, this beautiful dish is paired with vibrant broccoli, cooked three ways, to complement the tender beef rump.

Sous vide beef rump with blue cheese, broccoli and smoked pommes anna

For beef that melts in the mouth and for flavours that will blow you away, you must try this sous vide recipe from Great British Chef Ollie Moore.

Sous-Vide Caramelised Yoghurt with Torched Berries - Sous-Vide Tools

A simple, healthy dessert or breakfast, Ollie Moore adds a caramel flavour to to his yoghurt recipe by cooking it sous vide. Served with lightly burnt berries, this caramelised yoghurt recipe makes a delicious treat.

In this delicious summer monkfish recipe, chef Ollie Moore pairs the meaty texture and flavour of monkfish with a rich red wine and caramel sauce

Grilled monkfish with red wine sauce

View our collection of monkfish recipes, including monkfish curry, monkfish with chorizo crust, fish pie and bouillabaisse.

Gammon Pakora Recipe - Great British Chefs

Gammon pakora

Gammon pakora - Ollie Moore presents a novel and delicious way to use up leftover gammon or ham hock

Bacon: It's What's For Breakfast, Lunch, Dinner and Dessert

Bacon: It's What's For Breakfast, Lunch, Dinner and Dessert

Ollie Moore's bacon jam recipe produces a quirky, tasty side - a fine addition to any condiment collection and exquisite alongside barbecued meats, or in an omelette or burger

Ollie Moore's unique bread recipe is fragrant with lavender, curry leaf and rosemary. A slow, cool proving time ensures the bread develops a thick, crisp crust

Allotment bread

Ollie Moore's unique bread recipe is fragrant with lavender, curry leaf and rosemary. A slow, cool proving time ensures the bread develops a thick, crisp crust

Lemon meringue sorbet

Lemon meringue sorbet

Ollie Moore evokes a sense of alchemy in his magical sorbet - caramelised on the outside while ice cold on the inside. Who needs a baked Alaska when you can have this?

Ollie Moore's bacon jam recipe is simple, quirky and tasty

Bacon jam

This simple recipe provides a lovely batch of ginger jam - perfect for serving with meat and fish

Ollie Moore's unique bread recipe is fragrant with lavender, curry leaf and rosemary. A slow, cool proving time ensures the bread develops a thick, crisp crust

Allotment bread

Ollie Moore's unique bread recipe is fragrant with lavender, curry leaf and rosemary. A slow, cool proving time ensures the bread develops a thick, crisp crust

Radicchio and Blood Orange Recipe - Great British Chefs

Chargrilled radicchio and blood orange dressing

With just three ingredients, this simple radicchio and blood orange recipe from Chef Ollie Moore makes a beautiful and unusual addition to a dinner party or lunch.

Ollie Moore's sous vide spiced goat recipe sees goat leg cooked slowly to tender perfection, after marinating in a heady spice rub. Served with a tomato fondue recipe and aubergine purée, this is a colourful dish packed with flavour.

Spiced goat leg with tomato fondue, aubergine purée and courgette

Ollie Moore's sous vide spiced goat recipe sees goat leg cooked slowly to tender perfection, after marinating in a heady spice rub. Served with a tomato fondue recipe and aubergine purée, this is a colourful dish packed with flavour.

An inspiring sous vide beef and blue cheese recipe from chef Ollie Moore, this beautiful dish is paired with vibrant broccoli, cooked three ways, to complement the tender beef rump.

Sous vide beef rump with blue cheese, broccoli and smoked pommes anna

An inspiring sous vide beef and blue cheese recipe from chef Ollie Moore, this beautiful dish is paired with vibrant broccoli, cooked three ways, to complement the tender beef rump.

An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses. Using a mixture of celeriac, kohlrabi and apple, Ollie Moore keeps things fresh with a light lemon and herb dressing recipe.

Celeriac coleslaw

An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses. Using a mixture of celeriac, kohlrabi and apple, Ollie Moore keeps things fresh with a light lemon and herb dressing recipe.

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