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Recipes by Justin Brown
Beef fillet, burnt onion and roast parsnip with a red wine and thyme sauce
A tender melt in the mouth fillet steak, sweet honey roasted parsnips and burnt onions finished off with peppery watercress and a rich sauce
Wye valley asparagus served with a wild garlic mayonnaise and toasted cobnuts
Asparagus and wild garlic are perfect at this time of the year, a real celebration of what the UK has to offer. Add the toasted cobnuts for texture
Sticky toffee pudding with a sticky toffee sauce
This is the ultimate British dessert and I have had this recipe in my note book for as long as I can remember. It's never changed; a true great British classic
Pink champagne granita
Granitas are a great way to finish a meal. The refreshing ice crystals will cleanse your palate leaving you feeling cool on a hot summer's day.
Heirloom tomato salad with sheeps yoghurt, dried black olive and rocket
Heirloom tomatoes, also known as heritage tomatoes, are varieties that have been in cultivation for 50 years or more.
Honey glazed duck breast with pak choi, roast peach and duck sauce
This is a really simple dish using some fantastic produce, the fruit with the duck works really well and helps cut through the richness of the meat.
Tropical BBQ beer can chicken with BBQ pineapple
Tropical BBQ Beer Can Chicken. The ultimate Summer dish created by Justin Brown and City Guys for Taste of Amsterdam.
Vanilla bean panna cotta with a chilled raspberry and lemon grass soup
This is a beautiful summer dessert; the creamy panna cotta with the fragrant chilled raspberry and lemongrass soup really complement each other.
Peanut butter mousse, toasted hazelnuts and glazed banana
Even if you’re not a peanut butter lover I can assure you this dessert will change your mind.
Posh fish pie
Gone are the days when you need to cook all the fish together in a pie dish; the fish overcooks and the colours fade, so I’ve given it a 21st century makeover.
Deep fried rock oyster in panko breadcrumbs, duck ham and apple
Deep frying oysters in crispy breadcrumbs is a great way to serve them and even people who normally wouldn’t eat raw oysters will love them cooked.
Double cooked shoulder of lamb with heritage carrots, runner beand and a lamb sauce
The tender, melt in the mouth braised lamb with the rich lamb gravy made from the cooking stock is intense in flavour and delicious when served with these beautiful British vegetables.
