Profile
Richard Holme
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RECOMMENDATIONS
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Pork chops with spiced lentils
Matt Tebutt rubs spicy flavours into pork chops for serving with an equally spicy side dish of lentils
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Cumberland tattie pot
A hearty one pot meal, Richard Muirhead cooks succulent lamb and vegetables in cider topped with golden potato slices and black pudding
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Apple strudel
To make the ultimate apfel strudel follow award winning konditormeister, Falko Burkert’s recipe
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Black Forest gâteau
A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration
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Steamed sponge with dried fruit
Packed with raisins, glacé cherries and dried cranberries, Simon Rimmer’s sponge makes a great comfort treat covered in lashings of chocolate sauce
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Tarte tatin with cinnamon ice cream
Rachel Thompson complements this classic French pudding with a lightly spiced ice cream
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Roast gurnard with coriander mash
Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.
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Monkfish, razor clam and chorizo parcel
Jun Tanaka’s seafood fest is easy to prepare and a delight to eat
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Tequila sunrise
Grenadine syrup creates the classic sunrise in this tequila based cocktail from Simon Rimmer
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Sirloin steak with green peppercorn sauce
A classic restaurant dish from Simon Hopkinson
