Barney Desmazery

3 weeks ago | bbcgoodfood.com | Barney Desmazery

Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside. Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.

4 weeks ago | bbcgoodfood.com | Barney Desmazery

300g podded broad beans (about 600g whole broad beans) 1 tbsp olive oil 150g smoked diced pancetta or bacon lardons 1 small garlic clove lightly bashed but left whole 150ml double cream 50g parmesan finely grated, plus the rind, if available 400g pappardelle or other flat pasta small handful of mint leaves picked and finely shredded ½ lemon zested crusty bread to serve kcal769 fat36g saturates18g carbs77g sugars4g fibre11g protein28g salt1.3g Cook the beans in a large pan of boiling salted...

4 weeks ago | bbcgoodfood.com | Barney Desmazery

750g new potatoes3 tbsp olive oil½ tsp smoked paprika (optional)200g smoked mackerel fillets skins and any bones removed160g soft cheese2 tsp Dijon mustard½ lemon zested and juiced2 tbsp capers drained and chopped1 small shallot finely choppedsmall handful of dill plus extra to servekcal459fat31gsaturates10gcarbs28gsugars4gfibre4gprotein17gsalt1.76gTo make the pâté, put the smoked mackerel in a bowl.

1 month ago | bbcgoodfood.com | Barney Desmazery

To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using.

2 months ago | bbcgoodfood.com | Barney Desmazery

To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it. Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.