Chestnut Risotto - Italian dish, English Chef, Cooked in Brazil

While spending New Year in Brazil, Great British Chefs blogger Rosana McPhee from Hot & Chili thought she would make her first meal of the year one from her favourite chefs  Theo Randall. She saw he had a recipe for chestnut in risotto in our Feastive app. Let’s discover how she got on.

All photography by Rosana McPhee

I´ve been to Theo Randall at The InterContinental Hotel and I really enjoyed meeting him and eating his rustic Italian food and Pasta from his cookbook. When I saw this recipe for Chestnut Risotto on the Great British Chefs Feastive app, I was intrigued as it sounded similar to farofa a Brazilian side dish made using cassava root coarse flour, lamb, chicken, seafood, nuts and dried fruits and of course plenty of sweet treats. 

While I was holidaying in Brazil I thought the ingredients should be easy to find. The cooked chestnuts, the main ingredient in App, also made me eager to try it  as part of our first meal of the year in Brazil, where is traditional to have a feast after the midnight celebratory fireworks.

This was my second attempt to cook from this app in foreign soil (I made Marcus Wareing’s Pineapple Upside Down Cake just before Christmas). The recipe is described as a starter, but as we were having an informal help-yourself kind of meal, so I prepared it as a side dish.  We had a mix of dishes at the table including some Brazilian chillies, this dish, were bought ready to use in a jar at the local supermarket, a bit expensive, but worth it. 

Here is the result:  a deliciously creamy risotto, the salty bacon flavors the rice and the chestnut adds a bit of crunchiness and a slight sweetness to this dish.  It’s easy to prepare. Just add the stock, one ladle at the time, and this dish comes to life within 30 mins. 

Serve immediately once is ready, it should have a creamy texture. Even though this is a wintery dish, it went down a storm under the Brazilian High Summer.  What a great start of the year!

Chestnut Risotto

Ingredients

0.5 red onion, chopped

0.5 celery  stick, chopped

75g of pancetta, cubed

1 sprig fresh rosemary

1 tbsp of olive oil

200g Arborio risotto rice

800 ml of chicken stock

100g of chestnuts, cooked, peeled and finely chopped

50ml of Brandy

75g of unsalted butter

100g of grated parmesan

Freshly ground black pepper

Method:

1. Soften the onion, celery, pancetta and rosemary in olive oil  over a low heat for 2-3 minutes. Add the risotto rice and cook for 5 minutes
2. Bring the stock to a simmer in a separate pan. Add to the rice pan, ladle by ladle, stirring continuously for 15 minutes
3. Make sure that each bath of stock is absorbed before adding the next. When all the stock has been added, add the  chestnuts with the brandy
4. Cook for a further 5 minutes or until the rice has a bite but no crunch. It´s al dente. Add in the butter, Parmesan and some black pepper. Serve immediately.

Blog post for Great British Chefs by Rosana McPhee  Recipes from Theo Randall’s celebratory menu can be downloaded on Great British Chefs Feastive App.

What’s your favourite one pot winter recipe?  We’ll be discussing this over on Great British Chefs Facebook page.

Tom Aikens Timing Plan for Perfect Christmas Dinner

At Great British Chefs we always admire the skill of our chefs to turn what could be complicated and pressurised meals into something attainable yet delicious. Christmas dinner is a great example of this and we’re really impressed by Tom Aikens recipes for the perfect dinner from his Tom’s Kitchen site, but also his wonderful plan on timing the whole dinner from Xmas Eve to the dinner table on Christmas Day.

Tom Aikens plan for a perfect Christmas Dinner 

PREPARATION ON CHRISTMAS EVE 

1) The carrots, parsnips, onions, potatoes and sprouts can all be peeled, once the potatoes have been peeled, cut the potatoes into rough quarters and place them into a bowl, rinse in cold water to remove the starch and place into the fridge with the spuds submerged in water. The carrots can either be cut into 1/2 slices or rough style cut batons, if you are boiling the carrots then slice them but if you are going to roast them, cut into batons and place in a bowl into the fridge. You can cut the parsnips into thick batons (you may need to trim the middle flesh as it may be a little woody).

2) The sprouts can be crossed on the bottom once they are peeled. This is so they cook evenly as the base is quite thick. Cut the 2 onions into 1inch dice and the same with the carrots for the gravy. Place into the same bowl and cling film well because of the onion smell.

3) The night before remove the trussed turkey from the fridge and place into a roasting tray on a cooling wire. The reason we take the turkey from the fridge the night before or 3-4 hours before we cook it, is that it will slowly come up to room temperature. This will mean the meat will cook more evenly when it’s being roasted, as the temperature is the same through out the turkey. So the meat will remain much more moist particularly the breasts.  When you have a large piece of meat it will not cook evenly if the centre is still fridge cold and the outside is room temperature, first the meat has to heat up before it starts to cook, and that’s why you sometimes get a brown ring before the red centre in a large beef roasting joint.

CHRISTMAS DAY (for eating at 2.30pm) 

1) Wake up feeling relaxed from the night before and from having a lie in, maybe having spent the first few hours in the morning with family and kids.

10am - pre-heat the oven to 200c Gas 6, and fill the turkey with the stuffing (back end), fold the skin underneath and secure with a couple of cocktail sticks.  Make sure the wishbone has been removed, as this will help with the ease of carving the turkey later. 

Take out all the vegetables from the fridge.

Place the chopped carrot and onion around the turkey along with the chopped neck and giblets, brush the turkey with oil and place a little oil in the tray as well. Smear some butter on to the skin and season with plenty of course sea salt and milled pepper and the vegetables too.

2) 10.30am Place the turkey into the oven and cook at 200c for the first 30 minutes till golden. I allow for the turkey approx. 30 minutes cooking per kilo. Drain the potatoes and place into a pan and cover with cold water. Place the sausages onto a greased tray along with the bacon, which you can roll up (you may wish to place some bacon on top of the turkey breast later on).

3) 11.00am Keep an eye on the turkey and baste the turkey if there is any juice in the pan, turn the oven down to 180c gas 4. If the turkey starts to get too much colour you can cover it in foil. Add 2-3 split garlic cloves and thyme to the tray of vegetables, giving them a stir.

4) Put the potatoes onto the heat and add a little salt bring to a rapid simmer and then drain into a colander, bash the potatoes around the colander so the edges of the potatoes fluff up and dry, then place on to a clean tea towel to dry even further.

5) 11.30am Place a roasting tray into the oven to heat. At  12.00pm remove from the oven and add approx. 250ml vegetable oil or duck fat (be careful as it will be hot). 

TIME PLAN 

Roast the turkey depending on the size 30 minutes per kilo, for the first 30 minutes cook on 200c then turn the oven down to 180c.

After 2-2 1/2 hours put the potatoes into the oven for roasting.

During this time make the bread and cranberry sauce 

For the last 45 minutes cook the parsnips and carrots

For the last 30 minutes cook the sprouts chipolatas and bacon rolls.

Make the gravy whilst the turkey is resting

All of the recipes for Tom’s plan are on his website at Tom’s Kitchen

Tom also has an amazing 5 course menu in Great British Chefs Feastive App - The app features over 100 festive recipes from over 20 of the country’s greatest chefs. It’s available to download for the iPhone or iPad for only £1.99

What tips do you have for anyone cooking their first Christmas dinner? We’re discussing this over on Great British Chefs Facebook page.

Making Chocolate Fudge, Nougat, Mulled Wine & Christmas Crackers at Great British Chefs Workshop

On Friday Homemade London held and exclusive workshop for Great British Chefs. Our guest blogger Urvashi Roe aka @BotanicalBaker, went along to find out how to make Nougat, Fudge & Mulled Wine.

All photos byUrvashi Roe (except where stated)

I’ve gone a bit crazy with making Christmas gifts this year. There are so many foodie treats that are quick, easy and cheap to make that look wonderful presented in some rustic glassware from a charity shop. Most of the gifts I’ve made are baked though so I was rather excited to learn how to make Simon Hulstone’s Dark Chocolate Fudge and Martin Wishart’s Nougat at Homemade London’sChristmas Cracker workshop.

A common ingredient in both recipes was liquid glucose.  It’s a light coloured syrup derived from corn starch and it basically helps to control sugar crystals forming so it’s useful in food that needs to set like fudge, nougat, jellies and ice creams.  This is readily available in most supermarkets nowadays in the baking section.

So first up the fudge. Pretty store-cupboard ingredients - good quality dark chocolate, butter, double cream, caster sugar and then the not so basic - glucose.  And a pretty simple method too.  Simply heat the sugar, glucose and cream til it reaches 120C then add the butter and heat til it’s all a bit bubbly.

Then stir in the chocolate and turn out into a prepped baking tray to set at room temperature.

The workshop was very interactive so I hung around for the best bit.

Meanwhile we were treated to Adam Gray’s super simple mulled wine recipe. I was rather surprised at all the herbs and spices that went in.  The smells were amazing and the addition of a little peach schnapps made this taste very much like German Gluhwein which I love. I will be making this on Christmas Eve to sip with my mince pies.

Next on to the nougat. Again a very easy recipe to follow at home on the Feastive App or using your own scribbles.

First off Nicola heated the honey, sugar and glucose together to a bubbly 145C and then poured this into a stiff meringue with the help of some lovely volunteers.  

Photo by Great British Chefs

This stiffened up further and cooled down as it was mixed up even more.

Photo by Great British Chefs

And then we stirred in some glace cherries, salted pistachios and hazelnuts to form a gloopy mixture that was left to set.

Photo by Great British Chefs

Finally to make the crackers that would house these wonderful edible treats.  We had some lovely glitzy materials to fill and decorate the crackers with.

As you can see it was a very relaxed way to spend a Friday evening. 

The mulled wine didn’t hamper the concentration…or the creativity. 

Photos by Great British Chefs

Thank you to our lovely tutors and to Great British Chefs for some simple recipes. 

Perhaps I’ll leave a flask of mulled wine out for Santa this year with a few of these sweet treats instead of boring old carrots for Rudolf!

Blog post for Great British Chefs by Urvashi Roe.  More photos of the workshop on Great British Chefs’ Flickr set

What sweet treats or petit fours are you making over the Festive period?  We’re sharing ideas discussing over on Great British Chefs Facebook Page

Making Pineapple upside-down cake by Marcus Wareing in Brazil

Never one to shy away from the face of a challenge, Great British Chefs blogger Rosana McPhee from Hot & Chili didn’t let the fact that she was in Brazil stop her from trying Marcus Wareing’s recipe from our app. See how she got on.

All photography by Rosana McPhee

Having purchased the Great British Chefs Feastive app  I was looking forward to try some of the recipes straight away.  However, my eminent holiday to Brazil was looming and as per usual I run out of time, so  I thought  I would try Marcus Wareing’s  Pineapple upside-down cake recipe in a tropical surrounding , see if I could get all ingredients or if I would have to adapt if I couldn’t find some of it. In the spirit of Great British Chefs, which aims to connect its chefs with food lovers around the world, I set off to get the ingredients in my local street market and supermarket in Sao Paulo.

I found most of the ingredients without difficulty. But obviously, life is never simple…

Ingredients:

Spiced Caramel

135 ml of glucose syrup – in Brazil is called Karo

175 g caster sugar

300 ml of cream

15g unsalted butter

5g salt

80ml rum

Pineapple Upside-down cake:

150g butter, softened

150g of self-raising flour – in Brazil we don’t have this type of flour, so I used plain flour and added 1 tea spoon of baking powder

150g of  caster sugar

2 eggs

1 pinch of salt

4 fresh pineapples cut to fit my ramekins

To plate:

This recipe asks for fresh clotted cream, which comes from Devon and Cornwall – so not available in Brazil.  I looked outside my window in a balmy 30C afternoon thinking how to get around it so I got vanilla ice cream to accompany this cake. That was fitting with the present weather.

Method

Heat the cream. Saturate the glucose syrup and sugar with a little water and put on high heat. Cook a dark caramel.

Keep simmering until fully emulsified and thick. Take it off the heat and whisk in the butter, salt and rum. Set aside.

To make the cake, heat the oven to 180C. Cream the butter and sugar till pale and fluffy. Slowly beat in the eggs and mix well. Fold in the flour and the salt.

Butter well the moulds; I used ramekins, out enough caramel into them to cover the base. Reserve the rest of the caramel. Put a pineapple ring in each mould.

Fill the rest of the moulds with the cake mixture and put into the oven to cook. When light brown, remove from the oven and let it cool. Carefully slide the cakes from their moulds.

Plate it and decorate with the rest of the caramel and a quenelle of cream or ice cream!

My presentation was far from perfect, but this time I quite liked the rustic look of it. My mother loved it.  This cake is easy to make, the sponge is light and toffee/caramel pineapple was full of flavour and textures.  In this case, the ice cream was a good substitute for the clotted cream. The instructions are uncomplicated if you have a bit of baking experience.

I love the suggestion of wine paring; to be able to effortlessly share the recipe and experience on social media or via email.

I’m looking forward to try more recipes soon.  To buy the app, a great stocking filler for a foodie:

http://www.greatbritishchefs.com/the-app  

Blog post for Great British Chefs by Rosana McPhee  Recipes from Marcus Wareing’s celebratory menu can be downloaded on Great British Chefs Feastive App.

What ingredients do you wish it was easier to buy in supermarkets or corner shops? What will you be baking as a dessert over Xmas? We’re discussing these questions over on Great British Chefs’ Facebook page. 

Can of Peas

Great British Chefs guest blogger Food Urchin aka Danny Kingston decided to make some of the canapés from our Feastive App, let’s see how he got on.

Picture the scene. I am standing in a glorious hall, resplendent with warm old oak beams and beautiful stained windows. In one corner, a huge Norwegian spruce dominates the room with a vast array of twinkling lights. In the other corner, a jazz band purrs, playing all the Christmas classics. Perfectly coiffured people are milling about the place in evening dress, chinking glasses, full of excitement and bonhomie. It’s my first Christmas work’s party and I am nervously surveying the scene, pulling a finger around a stiff, highly starched collar when suddenly I am approached by a young waiter carrying a silver tray. He says something which sounds slightly conspiratorial but I can’t really hear over the din.

“Pardon?”

“Would you like a can of peas sir?”

And I think to myself, ‘Would I like a can of peas? Eh? What a strange thing to say?’

So politely, I reply, “Erm, well I have to say, I am quite partial to marrowfat peas, I mean I’m no snob but… but if its all the same to you, I think I’ll take one of these er……toasty things.”

Of course, as I say this, both the band and the crowd execute a well timed pause so that the words spill from my mouth and echo around the room with perfect clarity. Which unfortunately prolongs the pause even further and concentrate a dozen sets of bewildered eyeballs on my person.

Under the circumstances, the best I could do was to simply shove the avocado and prawn crostini into my mouth whole, turn about face and make a dash for the bar in the other room whilst muttering under my breath, “Canapé! Not can of peas! You idiot!”

So that was an embarrassing incident yes, one that could have put a poor young chap off canapés for life but I have to say that I am still rather fond of these nifty, morsels of fun. Especially at this time of year when feasting and gorging is high on the agenda. I have to say that there is definitely something pleasing and guilt free about popping a bite-sized savoury tidbit into your mouth on Christmas Day morning. As opposed to feelings encountered at the end of the day where you can sometimes find yourself lying on the floor, prone, face smeared with chocolate and surrounded by Quality Street wrappers. You know, sometimes….

That’s not to say that canapés can’t be indulgent as I found out when testing three delectable recipes from the Great British Chefs Feastive app, the first of which was Martin Wishart’s Dauphine potatoes with crème fraîche.

In terms of ingredients, this canapé is certainly one of the most cost-efficient to make so they would be great to whizz up for a big party, say for New Years Eve. The main method which combines choux pastry with mashed potato is simple and straight forward. But take caution, when it comes to rolling out the mix into balls, the gnocchi-like dough does get quite sticky so make sure you flour your hands well. And be just a little bit patient, because once you get through this stage, the results are well worth it. After just a couple of minutes in the deep fryer (or saucepan with oil in my case), the balls form a lovely golden coat. Once you’ve piped the crème fraîche into each ball and popped a sprig of chive in for decoration, bang there you have it, a crispy on the outside, gooey in the middle, savoury profiterole. That, sort of looks like an apple.

At the other end of the scale, in terms of expense, comes Paul Ainsworth’s Anchovy and caviar toast.

You really could go to town with this, buying some top grade Beluga caviar if you wanted to. However, when confined by to a budget, I personally felt that salmon caviar worked just as well with this canapé. Plus that was the only caviar I could get my hands on at the supermarket. But combined with blitzed lemon cream cheese, trimmed anchovy fillets from Foreman and Field (no less) and crispy, wholemeal toast, the whole affair with primary colours of orange and green was very handsome indeed. Another easy to make recipe, which not only looked good but tasted very good too with clean citrus notes cutting through the oily, salty fish.

Lastly, I plumped for Bruno Loubet’s Prunes and Gorgonzola wrapped in pancetta, a variation on a theme that I have pulled out of the oven plenty of time before in the form of bacon wrapped dates.

Unfortunately, I wasn’t able to get hold of any proper Italian pancetta (I really must complain to my supermarket) but was happy enough to use some quality streaky bacon. A neat little trick here is to thin out strips of bacon with the back of a knife should you wish to attempt this recipe. It certainly makes your ingredient go further.

Once I put together Bruno’s little ensemble and secured with a cocktail stick, I kind of knew what was coming but the addition of the melted Gorgonzola cheese made it all the more dribblesome.  Each mouthful is a salty, tangy, sweet flavoured delight and (mores to the point), they are incredibly moreish so make sure you do loads.

So should you feel so inclined to kick off the taste buds on Christmas Day with a canapé or three (and a glass of champagne of course) then I would highly recommend you try these beauties.

And when coming out of the kitchen with the plate, try announcing, “So, who’s up for a can of peas?”

Just watch your Nan start to fiddle with her hearing aid.

Rejoice! Brussel Sprouts Ripen Three Weeks Earlier this Year

Brussel Sprouts photo from Love Your Greens

Win a Pair of Tickets for our Exclusive Nougat & Christmas Cracker Making Workshop

As we had so much fun at  our last Chocolate Truffle & Handmade Gift Box Making Workshop at Homemade London, we’re delighted to be running another exclusive event there, just in time for Christmas.  You’ll be able to make Martin Wishart’s gorgeous Nougat from our Feastive App which make perfect Xmas gifts or after dinner treats. If that’s not enough you’ll also make some beautiful handmade Christmas crackers for your dinner table.  

Nougat by Martin Wishart from Great British Chefs Feastive App

The workshop, specially designed for us at Great British Chefs, will be on Friday 16th December 2011 at Homemade London’s beautiful location in the heart of central London, just minutes away from Marble Arch Tube station.  We have FIVE pairs of tickets to give away.

From 6pm for a 6.30pm start, you and a friend will be welcomed with sparkling wine & nibbles. Then along with a friendly group of other enthusiastic cooks & food bloggers, you’ll make Martin’s Nougat & also the lovely Christmas Crackers.

Photo by Quite Peculiar at Tasty Fever from our last workshop

Nougat is a classic French sweet, most often associated with the town of Montelimar where it has been produced for centuries. Delicious with after dinner coffee, Martin’s version is one of the 60 amazing recipes for stand out celebrations in our Great British Chefs Feastive App.

When making your Christmas Crackers you can choose from one of Homemade London’s designs or create your own - they’ll also show you how to create your own paper hats, give you ideas for Christmas jokes, (if you need them), and you can pop one of your homemade nougats into the crackers too (that’s if you’ve not eaten them all yourself)!

Visit our Great British Chefs Facebook page for details of how you can win one of five pairs of tickets or if you’re not on Facebook visit us on Stand 112 at Taste of Christmas (2nd - 4th December) for details of how you can enter from the show and we are also giving away a pair of tickets in Action Against Hunger’s raffle for Taste of Christmas.  We cannot pay travel expenses, so if you win, you & your friend will have to make your own way to central London on the evening of the 16th - but with so many goodies you will get on the night, the trip will be worth it. Entries close on 23.59 GMT on Sunday 11th December, we will inform the five lucky winners on Monday 12th December.  Good luck.

Want to dine at Bistro Bruno Loubet with an FT Food & Drink Journalist?

In 2010, thanks to readers’ generosity, the FT raised £45,000 from our restaurant auction in aid of the charity Action Against Hunger. This year they’re looking to raise more as they’ve we have added restaurants & FT writers around the world, in Hong Kong, New York, Paris and Berlin in addition to London.

The FT’s food and drink team are included amongst the 24 writers up for auction: Jancis Robinson, one of the world’s leading authorities on wine; Rowley Leigh, their cooking columnist who is also a professional chef in London; and Nick Lander,  their restaurant correspondent and a former restaurateur.

The FT said: “Standard Chartered bank is generously matching donations to the FT appeal, pound for pound, and the British government is doing the same for contributions from the UK public. So successful lunch bidders could see their donations tripled – a huge incentive for giving.”

For full details of the FT lunchers, the restaurants they are paired with, and terms and condition of the auction, go to www.ebay.co.uk/ftappeal”

Great British Chefs Launches - Feastive App

A TOUCH OF SEASONAL MAGIC FROM THE TOP CHEFS

- 60 inspiring recipes for a very merry Christmas feast –

Great British Chefs, a digital business championing the best chefs across Britain, has today launched the first round of the Feastive app, a new iPhone and iPad app aimed at bringing a touch of culinary glamour to Christmas and New Year celebrations with the help of 12 of the best chefs in the country, including Marcus Wareing, Tom Aikens and Simon Rogan.

The app puts 60 recipes – ranging from brilliantly simple through to haute cuisine – in the palm of your hand, encouraging food-lovers to attempt anything from a single ‘feastive’ dish to a full five course menu featuring the lost art of canapés and petit fours. The app also offers novice users a range of how-to videos on difficult sections of recipes and features a voice control function so you don’t have to get your iPhones and iPads sticky.

The Feastive app, which follows the success of the Great British Chefs app earlier this year, features some of the most dynamic British chefs offering their take on a seasonal meal. The app delivers recipes ranging from Roasted venison, wild mushroom pie and creamed parsnips to Coconut Pistachio Snowballs, while Vineet Bhatia, one of the newest additions to the group, offers an alternative to the traditional roast in the form of a Grilled lamb rack, cinnamon lamb jus Apricot-walnut cous cous Blue cheese-lamb tikki.

Matthew Fort, strategic advisor to Great British Chefs, comments: ‘If you can’t celebrate at this time of year, when can you? There’s no need to celebrate Christmas the way you did last year and the year before that, not when there’s inspiration, help and advice from some of the country’s finest chefs at the touch of a button and the scroll of a finger on the Feastive App. It’s a feast for the eyes, for the brain, and above all for the tummy.’

Marcus Wareing comments: ‘The restaurant goes mad around this time of year. Everyone wants to enjoy good food and good company and that is the reason I do what I do so I am thrilled to share even more of my favourite recipes on the new Feastive App from Great British Chefs. With step-by-step recipe instructions and ‘how to’ films on complex sections it fills me with great pleasure knowing that people of all cooking abilities will be recreating my dishes in the comfort of their own homes - making Christmas time even more memorable for friends and family.”

The Feastive app features 12 of the UK’s best chefs with a free upgrade to 21 chefs and 105 recipes from 1 December.

The Feastive app also includes multiple features to make sure that your cooking experience is enjoyable and stress free:

• Easy-to-use, intuitive navigation and search facility so you can find recipes for you whether searching by ingredient, course or chef
• Making the cooking process easier,the voice control function allows you to cook without even touching your iPad or iPhone
• Access to three menus made up of 5 courses (canapés, starters, mains, desserts and petit fours) from each chef including the full step by step recipes
• A series of ‘How To’ films for particularly tricky stages of recipes  
• Shopping list function meaning that you can collect together a list of produce you will need and view them by aisle or by recipe
• Full information on all the chefs including a profile video with links to where they cook and a cookbook list linking directly to Amazon
• The new app will be compatible with iPhone (iOS 3.2 or later), iPad and iPad2. Using stunning photography, the iPad and iPhone apps have been carefully designed to make usability and functionality of an equally high standard on both Apple devices.

• The Great British Chefs Feastive app will sell on iTunes at £1.99 
  • iPhone 
  • iPad 
• Each chef will present three full menus with five courses per menu (canapés, starters, mains, desserts and petit fours)
• The 12 chefs in the app are: Marcus Wareing, Martin Wishart, Tom Aikens, Vineet Bhatia, Adam Simmonds, Bruno Loubet, Simon Rogan, Shaun Rankin, Paul Ainsworth, Nathan Outlaw, Theo Randall, Frances Atkins
• The Second set of 9 chefs are: Robert Thompson, Gary Jones, Galton Blackiston, Adam Gray, Simon Hulstone, Agnar Sverrisson, Alfred Prasad, Pascal Aussignac, Michael Wignall

Visit our website www.greatbritishchefs.com or like our Facebook page for more information www.facebook.com/greatbritishchefs or follow us on Twitter @gbchefs