Recipe Book

Recipe book by The Late Chef

I have developed recipes and cooked many recipes from different chefs. This is just some of my growing collection of recipes that I would like to share with you. These and other recipes have been used and cooked for clients. I have demonstrated them on local radio and at many food festivals, including the Wallingford Food Festival!

I also create courses for the WI Cookery School, please click this link to download for free the recipes and time plan for a stress-free Christmas

I hope you enjoy trying them and please contact me if you have any questions or comments.

Fruit Market - Kefalonia

Fruit Market – Kefalonia


Basic ingredients

Basic Ingredients


Apple Compote and Cobnut Cake

Bread and Butter Pudding

Balsamic Strawberries and Pannacotta

Basque Mutton Stew

Cappuccino Cake

Cherry Clafoutis

Chilled Asparagus Soup

Chicken Cacciatore

Crab and Asparagus Quiche

Christmas Pudding Ice Cream

Courgette, Pepper and Potato Empanada

Crab and Asparagus Quiche

Crown Roast of Pork with Baby Vegetables

Chicken in Red Pepper Sauce

Sri Lankan Chicken Curry

Cheese Souffle

Chicken Saute Normande with Apple

Cauliflower and Sake Soup

Dauphinoise Potatoes

Eggs Benedict

Gooseberry and Elderflower Meringue

Grilled Mackerel and Gooseberry Sauce

Game Terrine

La Soupe Aux Moules

Lamb Steaks with a Tomato and Mint Salsa

Lemon Meringue Pie

Mullet Mousse and Mussel Verrine

Oyster Mushroom & Leek Pithiviers

Guide to Pancakes

Poireaux a la Niciose

Partridge Breast, ciabatta with griddled pears, salad and a stilton and pancetta dressing

Rabbit and Beer Stew

Red Gurnard en papiliotte with mushrooms, thyme, plum tomatoes and red onion

Red Gurnard with mushrooms, thyme, plum tomatoes and red onion.

Rack of Lamb with a Beetroot Glaze

Ratatouille Niçiose Terrine

Rhubarb and Ginger Tart

Pigs Head – An unusual ingredient but with loads of options.

Rolled and Stuffed Pigs Head Noisettes

Simple Wholemeal Bread

Stuffed Breast of Lamb

Smoked Chicken and Cream Cheese with Asparagus

Summer Pudding

Spinach and Squash Gratin with Ricotta Custard

Seared Scallops on Rocket Salad with Hazelnuts, Pancetta and Beetroot Dressing

Vegetarian Chilli 

Venison Steak and Oyster Sauce

Chefs Wine

Chefs wine