Adam Byatt
Professional chef
Books & Sources
Recipes
10-Minute Banana and Maple Ice Cream
Adam Byatt · How To Eat In
This quick and easy banana and maple syrup ice cream takes only 10 minutes to make, no ice cream maker necessary.
Beetroot-cured Salmon Gravadlax
Adam Byatt · How To Eat In
A delicious Scandinavian inspired recipe. The beetroot cured salmon gravadlax, or gravlax, is infused with sea salt, raw beetroot, lemon, orange and fresh dill.
Butternut Squash, Pear and Gorgonzola Flatbread Tart
Adam Byatt · How To Eat In
A squash, pear and Gorgonzola flatbread tart recipe, made with a pizza dough style base and topped with sweet squash and savoury cheese.
Cappuccino Crème Brûlée
Adam Byatt · How To Eat In
This Cappuccino Crème Brûlée from How to Eat In by Adam Byatt is an impressive dinner party dessert is perfect for coffee lovers.
Foolproof White Bread
Adam Byatt · How To Eat In
This foolproof white bread recipe from How to Eat In takes you step-by-step through baking the perfect homemade loaf.
John Dory with Caper, Black Olive and Vine Tomato Salad
Adam Byatt · How To Eat In
Delicious pan fried John Dory is served with a colourful caper, black olive and tomato salad in this simple fish dish.
Knickerbocker Glory 99
Adam Byatt · How To Eat In
This nostalgic knickerbocker glory 99 ice cream sundae recipe will take your back to your childhood, with layers of fruit, shortbread and ice cream.
Shepherd’s Pie
Adam Byatt · How To Eat In
A hearty one pot recipe that everyone will love. The homemade shepherd's pie is made with tender lamb shoulder and enhanced with balsamic vinegar and herbs.
Vanilla Yogurt with Broken Raspberries and Doughnuts
Adam Byatt · How To Eat In
A tasty homemade vanilla yogurt recipe served with doughnuts and raspberries. Finish with a zingy citrus topping or a dusting of vanilla or cinnamon sugar.