The mercury is rising, spring is in the air and it’s time to celebrate warmer days and lighter evenings with a selection of fantastic recipes from the Great British Chefs.

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This week, we have dishes from Tom Aikens - who trained at Norwich City College’s Hotel School - Theo Randall and Robert Thompson to help awaken your spring time spirit.

Tom‘s asparagus and chervil quiche is the quintessential spring dish: light and full of fresh flavours, it’s a great example of Tom’s love of quality ingredients, along with his flair for individuality in the kitchen.

Theo Randall’s crab salad is simplicity at it best. Theo is well known for his use of a broad range of flavours and techniques, which he uses to create stunning dishes. He is also known for his inventiveness in the kitchen, as his pairing of smoked eel with yellow and red beets showcases.

Robert Thompson’s chargrilled leg of lamb with roasted beetroot highlights how he treats high quality ingredients with the utmost respect. Robert is known for creating flavourful dishes with a generous addition of imagination, but his creations are simple to follow and recreate in your own kitchen.

Click on the links at the top right of the page to view each recipe.

Check back every Friday to see what culinary delights the Great British Chefs suggest next.

Are you going to attempt any of the recipes from today? We would love to see your photos and videos, so please send them to us via iWitness.

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