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

Grilled monkfish with red wine sauce

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

A simple citrus meringue recipe from Chef Ollie Moore, here flavour is added with fragrant lemon and lime zest to create a perfect base for puddings and desserts.

Citrus meringue

A simple citrus meringue recipe from Chef Ollie Moore, here flavour is added with fragrant lemon and lime zest to create a perfect base for puddings and desserts.

Chargrilled radicchio and blood orange dressing

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 presents a novel and delicious way to use up leftover gammon or ham hock

Gammon pakora

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

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& 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.

Recipe courtesy chef Ollie Moore from www.greatbritishchefs.com

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.

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.

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

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.

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?

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

Bacon jam

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

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.

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.

Chargrilled radicchio and blood orange dressing by Ollie Moore

Chargrilled radicchio and blood orange dressing

Chargrilled radicchio and blood orange dressing by Ollie Moore

Pinterest
Search