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Weekly Recipes

Weekly Recipes

A new recipe every Friday, written for professional kitchens rather than home cooks. Seasonal dishes scaled for service, from twenty cover sharing boards to plated mains, with the method and the numbers that make them work.
08
Jun
Elderflower posset set in a glass, topped with macerated strawberries and served with a shortbread finger and a spoon.

Elderflower Posset Recipe with Summer Strawberries 20 Portions

An elderflower posset for 20 covers, with silky set cream, macerated British strawberries and buttery shortbread, all prepped ahead of service.
6 min read
04
Jun
Glazed chicken thighs with new potatoes, broad beans, lemon and yoghurt on a plate, seen from above.

Hot Honey Harissa Chicken Recipe for Summer Menus

Hot honey and harissa chicken for 20 covers, marinated overnight and finished in 25 minutes. Built for summer menus and a kitchen at pace.
6 min read
29
May
Hands setting down a sharing board of ribs and flatbread in a pub garden, a pint alongside and a crowd watching a screen behind.

Pub Garden BBQ Sharing Board: Recipe for 20 Covers

A pub garden sharing board for 20 covers, sticky glazed short rib, smoked chicken thighs, slaw and charred flatbreads, all prepped in advance.
8 min read
12
May
Bowl of braised beef over rice with greens and kimchi on a restaurant table, diners out of focus behind.

Korean-Style Braised Beef Bowl: A Professional Kitchen Take

Braised beef with gochujang, soy and sesame over steamed rice, with the technique notes that make it work at service volume.
4 min read
08
May
Rack of spring lamb cutlets with a herb crust and salsa verde, served with asparagus and potatoes.

Roast Rack of Spring Lamb with Wild Garlic Salsa Verde, Dauphinoise Potatoes and Asparagus: Catering Recipe for 20

Roast rack of spring lamb for 20 covers, with a dauphinoise made the day before and timings that hold when the whole room orders at once.
8 min read
04
May
Wide bowl of bright green minted pea and ham hock velouté topped with crispy ham and pea shoots, diners behind.

Minted Pea and Ham Hock Velouté with Crispy Ham and Pea Shoots

Minted pea and ham hock velouté for 20 covers, using British peas at their best, finished with crispy ham and pea shoots.
9 min read
01
May
Pan seared halibut fillet on pea purée with broad beans and brown shrimps in a butter sauce.

Pan-Seared Halibut with Spring Pea Velouté, Broad Beans

Halibut for 20 covers with spring pea velouté, broad beans and brown shrimp butter. A May dish that plates fast without losing its finish.
10 min read
23
Apr
Bowl of fresh linguine with brown crab and samphire, a lemon wedge and a glass of white wine, restaurant dining room behind.

Fresh Linguine with Brown Crab, Chilli, Lemon and Samphire

Fresh linguine with brown crab, chilli, lemon and samphire for 20 covers. A dough that rests an hour and a sauce finished in thirty minutes.
7 min read
11
Apr
Confit duck leg on mash with greens and morel sauce, plated in a busy restaurant dining room.

Confit Duck Legs with Morel Mushrooms and Madeira Sauce

Confit duck legs for 20 covers with morel and Madeira sauce, chive mash and spring greens, the confit and sauce both prepped well ahead.
5 min read
03
Apr
Pan seared sea trout fillet on Jersey Royals and asparagus in a wild garlic butter sauce, finished with wild garlic flowers.

Pan-Seared Sea Trout with Wild Garlic Butter Sauce Recipe

Sea trout for 20 covers with wild garlic butter sauce, Jersey Royals and asparagus. An April dish built around what is genuinely in season.
8 min read