British Food Fortnight: Your recipes
To support British Food Fortnight Caterer asked readers to send in their favourite recipes using only British ingredients.
The recipes could be a own take on British classic dishes or they could be contemporary favourites created entirely from scratch.
Our favourite recipe will win a bottle of Nyetimber Classic Cuvee 2000 sparkling wine and a set of Pyrex two-litre and three-litre mixing bowls from co-sponsors of British Food Fortnight Pyrex.
Nine other favourite recipes will also receive a Pyrex set.
And the winning recipe is…
Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler by Andy Hunt, head chef, Holiday Inn York
The rest of the best…
Loch Fyne oysters
by Jim Greenway, director, Headline Publishing
Baked ginger parkin with rhubarb ripple ice-cream, hot-spiced treacle by Andrew Pern, chef-patron, the Star Inn, Harome, North Yorkshire
Best end of Daylesford organic venison with tortellini of smoked garlic and Cerney goats' cheese sauce grand veneur by Andy Troughton, head chef, the Manor House Hotel, Moreton-in-March, Gloucestershire
Caramelised autumn fruits by Ray Hart, Southgate College, London
Cottage pie
by Clare Latimer, chef proprietor, Clare's Kitchen
Boiled leg of lamb with caper sauce
by Eric Guy, head chef, the Bear of Rodborough hotel, Stroud, Gloucestershire
Drambuie Cranachan
by Jeff Bland, execuitve chef, the Balmoral, Edinburgh, Scotland
Tian of white crab, avocado and langoustine emulsion by Julian Wright, head chef, Livingstons, Linlithgow, Scotland
English strawberry and clotted cream trifle by John Woodward, executive chef, Tower 42, London
