The Caterer 2010 Recipes by Madalene Bonvini-Hamel

FLAVOURS OF 2010 For THE CATERER BY Madalene Bonvini-Hamel www.britishlarder.co.uk

Flavours of‌

MARCH 2010

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Oyster Beignets with a Sorrel VeloutĂŠ

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Oyster Beignets with a Sorrel Velouté Serves 8 Sorrel Velouté 100g sorrel, stalks removed and washed 2 banana shallots, finely diced 10ml olive oil 100ml vermouth 200ml fish stock 100ml double cream Juice of half a lemon Salt and freshly cracked pepper Heat the oil in a medium saucepan and sweat the diced shallots with seasoning until they turn transparent i.e., without any colour.

Deglaze the pan with the vermouth and reduce by half.

Add the stock and bring to the boil and again reduce by half. Add the cream, bring the velouté back to the boil, adjust the seasoning if needed and add the lemon juice to taste. Pour the velouté into a blender and add the sorrel and blend until smooth, pass the velouté and pour into a cream whipper. Secure the lid and charge with two gas charges, shake the cream whipper vigorously and chill.

Pickled Cucumber ½ cucumber, seeds removed 30ml cider vinegar Pinch of salt and sugar Wash and peel the cucumber, cut it in half and remove the seeds. Finely dice the cucumber in 2-3mm brunoise, add the vinegar sugar and salt and leave to macerate for 10 minutes. Drain the cucumber on kitchen paper.

Oyster Beignets 8 rock oysters 20g corn flour 75g self-raising flour 125ml sparkling water 1 free-range egg yolk 2 free-range egg whites Salt Sunflower oil for deep-frying Mix the flour, corn flour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until fluffy and stop just before soft peak. Fold the egg whites into the beignet batter and leave batter to settle for 5 minutes.

Shuck the oysters, wash the shells and oysters in cold water , rinse and drain them on kitchen paper.

Heat the oil to 160°C. and once it reaches the correct temperature dip the oysters in the batter and fry them for about 1 minute until golden brown all over. Cooking time will be dependent on the size of the oyster. Drain the oysters on kitchen paper and season immediately with salt and serve.

Assembly Spoon the drained pickled cucumber into the shells. Shake the cream whipper vigorously and squirt the sauce into a small bowl and then spoon the foaming sauce over the cucumber. Place a crispy golden oyster beignet in each shell and garnish with edible dried wild flowers and coriander cress. Serve immediately.

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Pistachio and Walnut Baklava with Rhubarb and Rose Delights

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Pistachio and Walnut Baklava with Rhubarb and Rose Delights Serves 24 Rhubarb and Rose Delights 225g caster sugar Juice of one lemon 225g rhubarb 300ml water 4 leaves of gelatine 25g corn flour dissolved in 50ml cold water 2tbs rosewater Wash the rhubarb and chop into small pieces. Place the rhubarb, lemon juice, sugar and water In a medium saucepan and over a low heat dissolve the sugar. Once the sugar has dissolved, increase the heat and simmer for 5 minutes. Leave the rhubarb juice to infuse for 10 minutes. Pass the rhubarb keep the pulp for the rhubarb and apple puree.

Line a 22cm x 15cm tray with cling film and set aside.

Soak the gelatine leaves in cold water, once they have bloomed squeeze to remove the excess water.

Pour 450ml of the bright pink rhubarb juice into a medium non-stick saucepan, add the prepared gelatine leaves and the dissolved corn flour water, bring the juice to a rolling boil for 12 – 14 minutes, approximately 112°C. Stir continuously to prevent the mixture from catching and burning. Once the mixture reaches the desired temperature remove from the heat and stir in the rosewater.

Pour the mixture into the prepared tray and leave to cool at room temperature for about 12 hours, do not refrigerate.

Once the jellies are set, cut them into desired shapes and roll them in a mixture of 1 part corn flour and 2 parts icing sugar.

Keep the jellies in an airtight container in a cool well-ventilated room, do not refrigerate.

Rhubarb and Apple Puree 125g of the cooked rhubarb puree 125g russet apples, peeled 100ml water Peel and chop the apples, place the chopped apples and water into a small saucepan and bring it to the boil, cook for 5 minutes until the apples are soft.

Blend the rhubarb puree, cooked apples and water till smooth, pass the puree through a fine sieve, chill.

Pistachio and Walnut Baklava 300g pistachios 300g walnuts 2tsp ground cinnamon 300g soft brown sugar 16 sheets of filo pastry (40cm x 30cm) 150g unsalted butter, melted Syrup: 750g caster sugar 750ml water 1 cinnamon stick Juice and zest of one lime and lemon 45g honey 1tsp whole cloves Preheat the oven to 180°C. Weigh the nuts, cinnamon and sugar into a food processor and pulse blitz till the nuts are all the same size, not powdered but a coarse crumb texture.

Melt the butter and cut the filo pastry sheets in half to measure 20cm x 30 cm sheets. Start assembling the baklava in a tray measuring 3.5cm high x 32cm x 22cm. Brush each sheet with the melted butter and lay 10 sheets with butter at the base of the tray, divide the nuts and sugar mixture in half. Spread one half over the filo. Cover with another 10 filo sheets brushed with melted butter for the next layer. Press down and place the remainder of the nut and sugar mixture on top. Finish the baklava by adding another 12 layers of filo pastry, each sheet brushed with melted butter.

Use a sharp pairing knife and a ruler to measure, cut through the first 12 layers, and divide into 24 pieces, measuring 2.5cm x 10cm long fingers. Bake the baklava for 45 minutes.

While the baklava is baking make the syrup.

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Bring all the ingredients for the syrup to the boil, reduce the heat and simmer for 15 minutes until it reaches a coating syrup consistency. Pass the syrup through a fine sieve.

Once the baklava is cooked remove from the oven and leave to rest for 5 minutes then cut all the way through to the base of the tray. Then ladle the hot syrup over the hot baklava. As it will take time to absorb the syrup, keep adding a ladle at a time. Leave the baklava to cool and rest over night, minimum of 12 hours.

Assembly: Place a piece of baklava onto a serving plate, spoon two teardrops of the rhubarb and apple sauce onto the plate, cut the rhubarb and rose delights into desired shapes and dust them in a mixture of corn flour and icing sugar, arrange them on the plate. Garnish the plate with chopped pistachios and tiny sprigs of coriander cress. The combination of coriander and rhubarb works incredibly well.

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Flavours of‌

APRIL 2010

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Roasted Woodpigeon Breast with Pickled Morel Mushrooms and Watercress Emulsion

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Roasted Woodpigeon Breast with Pickled Morel Mushrooms and Watercress Emulsion Serves 4 For the Salt Baked Cheltenham Beetroot 4 elongated Cheltenham beetroots 4tbs Fleur de Sel For the Spelt Salad 120g cooked spelt grains 1tbs chopped chives 1tsb chopped flat leaf parsley 1tbs extra virgin olive oil 1tsp sherry vinegar Salt and freshly cracked black pepper For the Pickled Morel Mushrooms 100ml rapeseed oil 2tsp sherry vinegar 1 Sprig of thyme, leaves only Pinch of sugar 200g morel mushrooms, cleaned and sliced For the Watercress Emulsion 50g picked watercress leaves 50ml rapeseed oil 1tsp Dijon mustard Pinch of sugar Salt and freshly cracked black pepper For the Roasted Woodpigeon 2 woodpigeons Salt and freshly cracked black pepper 10g unsalted butter 10ml olive oil Salt Baked Cheltenham Beetroot Preheat the oven to 160°C. Wash the beetroots, scrub the skin and remove the leaves but leave a small piece of the leaf stalk attached to the beetroot.

Cover the damp beetroot in the fleur de sel, lay them on a baking tray and place the tray in the preheated oven for 1½ hour.

Let the beetroots cool and then dust off as much salt as possible, cut them in half if they are small and ¼’s if they are larger. Brush the baked beetroots with oil and set aside until needed.

Spelt Salad Mix the cooked spelt grains with the herbs, oil and vinegar, season to taste and leave to develop flavours for 10 minutes.

Pickled Morel Mushrooms Clean the morel mushrooms and cut them into rings. Heat 1tbs of oil in a medium non-stick frying pan, sauté the morel mushrooms with seasoning for two minutes.

Remove the pan from the heat; add the thyme leaves, sherry vinegar and the rest of the oil. Let the oil heat through with the heat of the pan, set aside for 20 minutes.

Watercress Emulsion Place all the ingredients, apart from the oil for the watercress emulsion, in a blender and blend until smooth. Add the oil slowly while blending to form an emulsion.

Roasted Pigeon Preheat the oven to 200°C. Heat the oil and butter in a non-stick frying pan with the oil and butter, season the pigeons and colour them golden brown for 1 minute on the each breast, transfer the pigeons on a roasting tray and place them in the preheated oven for 4 minutes.

Let the pigeons rest for 6 minutes, remove the breast from the carcase and serve.

To Serve Place three pieces of the salt roasted beetroots on the plate and spoon the spelt salad in the centre, drain the morel mushrooms and place them on the plate, drizzle the watercress emulsion, place one pigeon breast on top of the spelt salad. Garnish the plate with fresh rosemary flowers and sprigs of fresh watercress.

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Pan-fried John Dory with Cockles Samphire and Fish VeloutĂŠ

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Pan-fried John Dory with Cockles Samphire and Fish Velouté Serves 4 For the Steamed Cockles 1kg fresh cockles, washed 2 banana shallots 2 large sprigs of fresh flat leaf parsley 250ml dry white wine For the Fish Velouté 250ml fish stock 20g unsalted butter 1tbs olive oil ½ tsp coriander seeds, crushed 2 banana shallots, peeled and finely sliced 150ml cockle wine cooking liquid 100ml double cream Salt and freshly cracked white pepper For the Gnocchi 250g Desiree potatoes, peeled 70g “00” pasta flour 1 medium free-range egg Salt and freshly cracked black pepper 10g semolina For the Pan-Fired John Dory 4 skinless fillets of John Dory, 1tbs olive oil 20g cold unsalted butter Coarse Sea Salt For the Sautéed Samphire and Capers 100g Norfolk Marsh Samphire 1tbs unsalted butter Gnocchi, previously prepared 2tsp small caper, drained 200g picked cooked steamed cockle meat 1tsp julienned flat leaf parsley ½ fresh lemon Steamed Cockles Soak the cockles in fresh cold water over night and then wash them under running cold water for 20 minutes to wash away all the sand. If there are any open cockles discard them immediately.

Drain the washed cockles in a colander. Peel and finely slice the banana shallots, add these together with the whole sprigs of parsley to the cockles.

Heat a large saucepan over high heat and as it approaches 'smoking hot' add the cockles, sliced shallots and parsley. Shake the pan, add the wine and fit a tight fitting lid. Keep the pan on the heat and give it a gentle shake. Steam the cockles for 2 minutes.

Once all the shells have opened remove the pan from the heat and immediately transfer the cockles to a fine sieve, lined with muslin, placed over a bowl to collect the cooking juices.

Pick the cockle meat from the shells and return to the passed cooking juices, chill.

Fish Velouté Heat the oil and butter in a large saucepan, once the butter starts to foam add the sliced shallots and crushed coriander seeds, sweat until transparent with no colour.

Add 150ml of the cockle wine cooking liquid and reduce the liquid by half.

Add the fish stock, bring the sauce to the boil and cook until reduced by half.

Add the cream, bring the sauce back to the boil and pass the velouté through a fine sieve into a small saucepan. Taste and adjust the seasoning if needed.

Chill and set aside until needed.

Gnocchi

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Preheat the oven to 100°C and line a baking tray with parchment paper.

Peel the potatoes and cut them into large equal size chunks. Boil the potatoes in salted water until cooked, drain and transfer them to the lined baking tray.

Place the tray into the preheated oven and dry the potatoes out for 10 minutes. This is to remove any excess water. Push the dry warm potatoes through a ricer into a large mixing bowl, add the egg, pasta flour and seasoning and mix it all together till the gnocchi dough forms.

Wrap the dough ball in clingflim and refrigerate for 2 hours.

Once rested, place the dough on a lightly floured work surface and divide into 4 equal pieces and roll each piece into 2cm thick sausages. Use a sharp knife and cut 2cm wide gnocchi pillows. Sprinkle the semolina over a baking tray and place the gnocchi pillows on the tray.

In a large saucepan, bring the salted water to a rapid boil, add the gnocchi all at once, cover the pan with a tight fitting lid and bring the water back to the boil. Blanch the gnocchi for four minutes; once they all float they are ready to be transferred to ice water to chill them immediately.

Drain the gnocchi, toss them in a splash of olive oil and transfer them to a clean dry tray, keep refrigerated until needed.

Sautéed Samphire, Gnocchi, Cockles and Capers Wash the samphire and remove any brown dried out stalks.

Bring a large pan of salted water to a rapid boil and blanch the samphire for 1 minute, refresh and drain.

Melt the butter in a large non-stick frying pan, once the butter starts to foam add the gnocchi and sauté until golden brown all over, about 4 minutes. Add the drained samphire, cockles and capers, sauté for 1 minute add seasoning, a squeeze of fresh lemon juice and the parsley. It’s ready to serve.

Pan-fried John Dory While sautéing the gnocchi and samphire heat some oil in a second large frying pan. Season the John Dory fillets with the salt and place the fillets presentation side down into the hot pan and add the knobs of cold butter. Pan-fry for 1½ minutes before flipping the fish over, continue cooking for a further 1 ½ minutes.

Drain the fish fillets on kitchen paper.

To Serve Bring the sauce back to the boil. On warm serving plates spoon the samphire mixture, place a piece of pan-fried John Dory on top followed by more cockles and samphire, froth the sauce using a hand held blender and spoon the foaming sauce over the fish and serve immediately.

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Pigeon Pastrami with Fresh Radishes and Watercress on Sourdough Bread Serve 4 For the Pigeon Pastrami For the curing: 1tbs coriander seeds ½ tsp black peppercorns ½ tsp white peppercorns ½ tsp juniper berries 25g coarse sea salt 25g dark muscavado sugar 1 clove of garlic 1 tsp of thyme leaves 2 whole woodpigeons For the smoking: 1tbs pink peppercorns 200g rice 2 large sprigs of thyme 1tbs juniper berries For the Pickled Red Cabbage 700g finely sliced red cabbage 1 cinnamon stick Pinch of crushed dried chilies 6 in number cloves 6 in number whole juniper berries 2 in number black peppercorns ½ tsp coarse sea salt 1 clove of garlic 50ml balsamic vinegar 50ml malt vinegar To Serve 4 slices of sour dough bread 200g drained pickled red cabbage 4 cornishons, sliced 4 caper berries, cut in half Smoked woodpigeon breasts

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Smoked woodpigeon legs 4 breakfast radishes, finely sliced Fresh watercress Mustard cress Pigeon Pastrami First cure the Pigeon breast and legs: Make a curing spice mix by grinding together the curing spices, salt, garlic, thyme and sugar. Remove the pigeon breast and legs from the carcase. Rub the curing spice mix into the breast and legs.

Vacuum pack the breast and legs with the spice mix and leave to cure for 8 hours.

Wash the cured pigeon legs and breast, pat dry using kitchen paper. Crush the pink peppercorns and cover the pigeon breast and legs.

Once you are ready to smoke the pigeon: Make a smoker using a deep oven tray, metal cooling rack and tinfoil. Line the baking tray with a layer of the foil, spread the dry rice, sprigs of thyme and juniper berries, position the cooling rack over the rice mixture. Place the pigeon breast and legs skin side down onto the cooling rack. Place the tray over heat and start the smoking process, cover the rack with foil and once the rice starts to smoke turn the heat off and leave the pigeon breast to smoke for 6 minutes and the legs for 12 minutes.

Pickled Red Cabbage Using a pestle and mortar finely grind the spices for the pickled cabbage, add the salt and garlic and grind until a smooth paste.

Transfer the finely sliced cabbage, ground spices and both vinegars, vacuum pack the bag tightly and refrigerate for 12 hours.

The cabbage pickle is now ready to be used.

To Serve Smoke the pigeon pastrami breast and legs.

Drain the pickled cabbage. Toast the sourdough bread in a griddle pan.

Place the warm toasted bread on a serving plate; spoon on 50g of the pickled cabbage, slice the smoked pigeon breast and set out on top.

Complete with an arrangement of the sliced cornishons, radishes, watercress and mustard cress. Skewer one pigeons’ leg with two halves of caper berries and serve it on the same plate.

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Flavours of‌

MAY 2010

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Saffron Orange Soused Mackerel Salad

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Saffron Orange Soused Mackerel Salad Serves 4 For the Saffron Orange Soused Mackerel 4 large mackerel fillets, pin-bones and scales removed 1tbs olive oil For the For the vinaigrette (use half for the fish and the rest for the salad) 50ml freshly squeezed orange juice 3tsp Dijon mustard 1tbs soy sauce 3tsp white wine vinegar 3tsp runny honey 50 ml olive oil Pinch of Saffron ½ tsp crushed coriander seeds Salt and freshly cracked black pepper For the Raw Fennel, Kohlrabi and Chicory salad 1 bulb of fennel 1 bulb of Kohlrabi 1tbs chopped fresh dill Zest and segments of two oranges 1 small head of white chicory Tahoon or Mustard Cress (optional) Salt and freshly cracked black pepper Saffron Orange Vinaigrette Place all the ingredients apart from the oil in a jug of a blender and season the vinaigrette lightly, as the soy sauce is salty. Blend and slowly add the oil to form an emulsion, taste and adjust the seasoning if needed. Leave the vinaigrette to infuse whilst preparing the mackerel and salad.

Mackerel Wash the mackerel fillets under cold running water and pat the fillets dry with kitchen paper. Cut each fillet of mackerel on an angle to create 3 even size diamond shapes. Score the skin of each diamond several times; do not cut all the way through to the flesh just the skin.

Chef’s Tip: This will prevent the fish from curling up and allows the fish to cook evenly.

Season the mackerel lightly. Heat a non-stick frying pan with the olive oil and place the mackerel diamonds skin side down in the hot but not smoking pan, press down, with two fingers, on top of each piece for a few seconds to prevent it from curling up. SautĂŠ for two minutes until crisp and the skin is golden brown. Flip the fish over and turn the heat off and pour over half the marinade into the warm pan.

Immediately remove the fish and reduced sauce from the pan, leave to rest whilst plating up the salad.

Raw Fennel, Kohlrabi and Chicory salad Wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely shave the fennel into a large mixing bowl.

Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, add the julienned kohlrabi to the fennel.

Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.

Add the other half of the saffron orange vinaigrette to taste when you are ready to serve.

To Serve Place three neat piles of the salad on the plate, top each with a diamond of mackerel and garnish the salad with the tahoon or mustard cress and drizzle round the reduced marinade from the pan.

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British Asparagus Smoked Egg and Bacon

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British Asparagus Smoked Egg and Bacon Serves 4 For the Asparagus Bavoir 50g chopped banana shallots 40g unsalted butter 250g chopped asparagus, both stalks and tips 300ml white chicken stock 10g pousse 100ml double cream 3g agar agar powder Salt and Freshly cracked black pepper Juice of half a lemon For the Smoked Quails Eggs 4 quails eggs 40g unsalted butter 30g Panko Honey breadcrumbs 100g hay for smoking, soaked over night in cold water For the Smoked Bacon Foam 100g smoked bacon 300ml water 10 (in number) coriander seeds 1 bay leaf 5 (in number) black peppercorns 25ml double cream 60ml full fat milk 2.75g lecithin For the Asparagus Salad 20 fine spears of British Asparagus 2 fresh radishes 1 punnet of purple mustard cress Zest of one lemon 50ml olive oil Salt and Freshly cracked black pepper 50ml fresh home made mayonnaise Wild sumac for garnish Asparagus Bavoir Before starting prepare the tray for the bavoir, do not line with cling film as the agar will not set.

In a medium saucepan sautĂŠ the shallots in the butter until transparent but not coloured. Add the asparagus and season to taste. Cook for 2 minutes, remove from the heat and add the pousse.

In a separate saucepan bring the stock to the boil and add the cream and agar, boil for 2 minutes.

Transfer both mixes to a thermomix jug and blend, on speed 10, until smooth, adjust seasoning and add lemon juice to taste.

Pour the bavoir mixture into the prepared tray and leave to cool at room temperature, once set transfer to the fridge until chilled.

Hay Smoked Quails Eggs First make the crispy coating: In a small frying pan melt the butter until light golden brown, mix in the panko and remove from the heat. Transfer the breadcrumbs to a baking tray lined with paper and dry under heat lamps. Grind the crumbs till fine.

Bring a water bath to 63°C. Place the quails eggs inside and cook for 25 minutes, cool in ice cold water.

When ready to serve smoke the quails eggs to order.

Crack the shells of the quail’s eggs and remove one side, drain the soaked hay and place in a deep oven tray. Place the tray over a flame and once smoking nestle the eggs in the hay, cover with foil and leave for 4 minutes.

Remove the eggs from the shells and roll in the golden crumbs.

Smoked Bacon Foam Bring the water and smoked bacon to the boil in a small saucepan, remove impurities and add the

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aromats. Simmer for 10 minutes and remove from the heat. Leave to infuse.

Pass the stock, discard of the solids and measure 125ml of smoked bacon stock into a small saucepan and add the cream, milk and lecithin, use a stick blender to foam.

Asparagus Salad Prepare the asparagus by removing the woody end, cut the spears on an angle and finely slice the remainder of the stalks into 2mm lozenges. Blanch the spears in salted boiling water and refresh in ice water.

Mix the asparagus lozenges with the oil, lemon zest and season to taste five minutes prior to serving, Wash and finely slice the radishes and prepare the cress.

To Serve Cut the bavoir into small squares and place on the plate, arrange the blanched asparagus spears and the lozenges and position the egg onto of a heap of crumbs. Dot the homemade mayonnaise and garnish lightly with the red mustard cress and wild sumac. Arrange the sliced radishes and drop dollops of smoked bacon foam on the plate and serve immediately.

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Chocolate Mint Parfait

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Chocolate Mint Parfait Serves 4 For the Chocolate Mint Parfait 6 large free range egg yolks 200g caster sugar 250ml whipping cream 15 large fresh chocolate mint leaves 3 large free range egg white For the Chocolate Cinnamon Biscuits 80g unsalted butter, at room temperature 250g dark brown sugar 125g cocoa powder 5g bicarbonate of soda 5g ground cinnamon 2 large free range egg whites 300g plain flour 1tsp vanilla extract 100g natural full fat yoghurt For the Mint Oil 20g fresh mint leaves 25ml peanut oil For the Chocolate Sauce 40ml water 55g caster sugar 40ml double cream 20g cocoa powder 1 leaf of gelatine, soaked For the Crystallised Mint Leaves 1 free range egg white Fresh mint leaves Caster sugar Chocolate Mint Parfait In a metal bowl, over a bain-marie, whisk the egg yolk and 100g of the sugar to a thick sabayon, set aside to cool slightly.

Whip the egg whites until foaming, add the remaining sugar and whip to a meringue with soft peaks.

In a thermomix blend the fresh mint leaves and cream till smooth, insert the butterfly whisk and whip the cream to ribbon stage.

Fold the meringue, sabayon and whipped cream together until all are well incorporated.

Pour the mixture into a flat tray and freeze until completely set, about 6 – 8 hours.

Cut the parfait out into the same size as the biscuits.

Chocolate Cinnamon Biscuits Cream the butter and sugar until light and fluffy. Add the cocoa powder, bicarbonate of soda and cinnamon and mix well. Add the egg whites and yoghurt and mix. Mix in the flour to make soft dough.

Wrap the dough in cling film and refrigerate for 4 hours.

Pre-heat the oven to 180°C and line a baking tray with parchment paper.

Roll out the biscuit dough to 3mm thick. This should be done between two sheets of parchment paper. Cut the 4cm square shapes and place the biscuits on the baking tray. Bake for 8 -10 minutes in the preheated oven.

Once the cooked let them cool for one minute on the baking tray, and then transfer them to a cooling rack to cool completely.

Chocolate Sauce Soak the gelatine in cold water until soft.

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Weigh the caster sugar, water and cream into a small saucepan and bring to the boil and boil for 2 minutes over high heat.

Add the cocoa powder and return the mixture to the heat and continue boiling for a further one minute over high heat.

Remove the saucepan from the heat and squeeze the gelatine to remove any excess water, stir the soaked gelatine into the warm cocoa mixture. Mix well and transfer to a squeeze bottle and set aside to cool.

If the sauce sets too much, shake vigorously and/ or dip the bottle in warm water to loosen the gelatine.

Mint Oil Blend the mint and oil until smooth, pass the oil through a fine sieve and set aside until needed.

Crystallised Mint Leaves Preheat the oven to 100째C and line a baking tray with a silpat and heavily dust with caster sugar.

Lightly whip the egg white until it starts to foam.

Pick the mint leaves from the stalk and dip each leaf into the foaming egg and place with presentation side up onto the caster sugar tray, dust each leaf with more caster sugar and dry the leaves out in the preheated oven, watch carefully so that the leaves do not burn or the sugar caramelises too much.

Leave to cool and crisp.

To Serve Serve the dessert on a chilled plate.

Garnish the plate with the chocolate sauce and sprinkle cocoa nibs over the sauce; dust any excess nibs off the plate.

Drizzle on a few drops of the mint oil.

Sandwich the parfait and biscuits together and place them on the plate and serve with a few of the crystallized mint leaves.

Serve immediately

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Flavours of‌

JUNE 2010

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Orford-Landed Sea Bass with Warm Smoked Bacon, Broad Bean and Sea Purslane Salad Serves 4 For the Sea Bass 4 x 150g sea bass fillets, scaled and pin bones removed 2 tbs olive oil Sea salt For the Warm Smoked Bacon, Broad Bean and Sea Purslane Salad 8 new potatoes, washed 2 rashers of smoked back bacon 2 breakfast radishes, washed 20 leaves of sea purslane, washed 125g broad beans, shelled and outer skins removed 10ml extra virgin live oil Sea salt and freshly cracked black pepper For the Broad Bean and Sea Purslane Tempura 50g broad beans, shelled and outer skins removed 20 leaves of sea purslane, washed 20g cornflour 75g self-raising flour 125ml sparkling water 1 free range egg yolk 2 free range egg whites Sea Salt Sunflower oil for deep-frying For the Seaweed Vinaigrette 40g baby spinach 2 Nori sheets 10ml mirin 10ml warm water 60ml peanut oil Sea salt and freshly cracked black pepper Seaweed Vinaigrette Weigh all the ingredients for the vinaigrette, apart from the oil, and put into a blender. Blend until smooth and then slowly incorporate the oil to form an emulsion. Adjust the seasoning if needed.

Broad Bean and Sea Purslane Tempura Mix the flour, corn flour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until

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fluffy and stop just before the soft peak stage. Fold the egg whites into the beignet batter and leave to settle for five minutes.

Prepare the broad beans by removing the outer skin, rinse and drain the popped broad beans. Rinse the sea purslane and drain on kitchen paper.

Heat the oil to 160ºC. Once it reaches the correct temperature, dip the broad beans and sea purslane in the batter and fry them until golden brown all over. Drain the tempura broad beans and sea purslane on kitchen paper and season immediately with salt and serve.

Warm Smoked Bacon, Broad Bean and Sea Purslane Salad Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks.

Wash the radishes, remove the leaves and slice the radishes finely using a mandoline.

Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane.

Shred the smoked back bacon.

To Serve Sauté the salad: When your ready to serve, heat the oil in a large non-stick frying pan and sauté the potatoes and shredded bacon until golden brown, add the sea pusrlane and broad beans, taste and adjust the seasoning if needed.

Pan-fry the sea bass: heat the oil in a large non-stick frying pan, season the fish with salt only and sauté the sea bass skin side down first for about 2 minutes until golden brown, but it does depend on the thickness of the fillet. Once golden turn the fish over for one minute on the flesh side, drain and gently place the sea bass on top of the warm salad. Garnish the sea bass with the broad bean tempura and the seaweed vinaigrette.

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Fresh Buffalo Curd Summer Salad Serves 4 For the Fresh Buffalo Curd 2L fresh buffalo milk 150ml lemon juice 1 ½ tsp salt For the Summer Salad 2 fresh new season courgettes 4 British asparagus 1 kohlrabi Summer micro salad 120g shelled fresh peas 1 tsp wild sumac Salt and freshly cracked black pepper 2 sprigs of purple thyme For the Lemon Oil 60ml lemon juice 60ml extra virgin olive oil Sea salt and freshly cracked black pepper Buffalo Curd Rinse a medium saucepan with cold water, measure the fresh buffalo milk, lemon juice and salt into the dampened pan and set aside for 20 minutes.

Over very low heat gently bring the milk to 80°C, stir only if you need to prevent the milk from burning. Do not disturb the milk too much. Once the milk reaches the temperature remove the pan from the heat and set aside to cool at room temperature for 3 hours.

Line a chinois with muslin cloth and carefully pour the curdled milk through the muslin, leave to drain naturally for 1 hour. Hang the muslin in the fridge and leave to continue to drain over night.

The following day, discard the whey and transfer the fresh curd cheese to a clean container, the fresh curd is now ready to use.

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This quantity of milk makes approximately 750g of fresh buffalo curd cheese and will keep for 5 days in the fridge.

Lemon Oil Measure the ingredients into a clean jar with a tight fitting lid, shake vigorously and adjust the seasoning if needed.

Summer Salad Peel the kohlrabi, use a mandolin to finely slice and then cut into 1cm wide strips, dunk the strips in ice water to crisp.

Wash the courgettes and use a vegetable peeler to slice into long ribbons.

To slice the asparagus, remove the stalk and use a vegetable peeler to slice into strips.

Blanch the shelled fresh peas and refresh and drain. Place the peas in a small bowl, add a teaspoon of the lemon oil and season to taste and lightly crush the peas.

Wash and drain the micro salad.

To Serve Place the strips of drained kohlrabi, courgette and asparagus on a large flat tray, season and drizzle with the lemon oil, leave for 5 minutes to marinade.

Serve a quenelle of the fresh buffalo curd on a spoon, season with sea salt and freshly cracked black pepper, a few drops of the lemon oil and some of the picked purple thyme leaves, position the spoon on the plate.

Arrange the marinated vegetables on the plate; garnish each plate with the micro salad, a few drops of the lemon oil and a dusting of the wild sumac.

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Elderflower Crème Fraiche Tart with British Strawberries Serves 4 For the Elderflower Crème Fraiche Tart 6 egg yolks 1 vanilla pod, split and seeds scraped out Zest of 2 limes 160g caster sugar 100g elderflower syrup or cordial 500g crème fraiche, drained weight For the Sweet Pastry 230g plain all purpose flour 140g unsalted butter, at room temperature 60g caster sugar 1 egg Pinch of salt 1 vanilla pod, split and seeds scraped out For the Strawberry Sorbet 500g strawberries, hulled and frozen individually 70g caster sugar Juice of half a lemon 1tbs berry liqueur 1 free range egg white For the Strawberry Pearls 150g fresh over ripe strawberries, hulled 20g caster sugar 2 leaves of gelatine, soaked 500ml peanut or ground nut oil For the Strawberry Sherbet 20g Dried strawberries 1/4 tsp citric acid (normally used to make elderflower cordial, obtained from pharmacies) 1tsp bicarbonate of soda 60g sifted icing sugar

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For the Elderflower Macerated Strawberry with Summer Savory 4 whole fresh strawberries, hulled 20ml elderflower liquor (St.Germain) 1 sprig of summer savory finely chopped Sweet Pastry Cream the softened butter, salt, sugar and vanilla seeds until fluffy and pale in colour.

Lightly whisk the egg and slowly incorporate, a bit at a time, into the butter mixture.

Add the flour and mix until just combined. .

Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into flat square.

Cover with clingfilm and refrigerate for 3 hours.

Preheat the oven to 200ºC. Roll the pastry out,on a lightly floured work surface, to about 4mm thick, carefully line the pastry ring, and leave the pastry hanging over the edges.

Line a 10cm x 35cm x 2.5cm pastry case with blind baking beans and blind bake in the preheated oven for 10 minutes. Then turn the oven down to 150ºC and continue blind baking until the pastry is cooked and crisp without any colour.

While the pastry is blind baking prepare the second stage of the elderflower and crème fraiche filling.

Elderflower Crème Fraiche Tart Prepare the crème friache one day in advance: weigh 600g crème fraiche into a sieve lined with muslin cloth, leave to drain over night in the fridge.

Whisk the egg yolks, sugar and vanilla seeds until light and fluffy, stir in the lime zest, elderflower syrup and weigh 500g drained crème fraiche into the mix, mix well.

Preheat the oven to 110ºC. Once the blind baked pastry case is ready pour the crème fraiche mixture into the tart case and bake the tart for 45 minutes or until just set. One wobble in the centre is good.

Carefully remove the tart from the oven and leave to cool on a cooling rack.

Strawberry Sorbet Weigh the sugar into the thermomix bowl, secure the lid and blend on speed 10 for 10 seconds, add the frozen strawberries, lemon juice and liqueur.

Secure the lid and insert the thermomix spatula, gently turn the speed dial to speed 10 and blend.

Scrape the sides down and repeat this process until the strawberries are smooth.

Add the egg white.

Blend for 30 seconds on speed 10.

Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.

Transfer the sorbet in to the cold plastic container and store in freezer until needed Strawberry Pearls Place the oil in the freezer to chill as cold as you possibly can get it.

Soak the gelatine in cold water until soft.

Blend the strawberries with the sugar until smooth, melt the soaked gelatine and add to the strawberry juice and pass it through a fine sieve.

Use a small syringe or pipette and drop small droplets of the strawberry mixture into the cold oil, leave them to set.

Once the pearls are set, carefully transfer them to a small sieve and lightly rinse them under cold running water, leave to drain.

Keep the strawberry pearls chilled until needed.

Strawberry Sherbet Weigh 20g of the dried strawberries, citric acid, sifted icing sugar and bicarbonate of soda in a food processor and blend till a fine powder.

Keep the sherbet in a clean airtight container of glass jar until needed.

Elderflower Macerated Strawberry with Summer Savory Wash and hull the strawberries, pat them dry.

Cut the strawberry in half and slice each half keeping it together.

Place the sliced strawberry in a small container and splash over the elderflower cordial and sprinkle the chopped savory.

Leave to marinade for 5 minutes.

To Serve Cut a 4cm wide slice of the tart and position it on the plate. Position the elderflower macerated strawberry on the one side, spoon the strawberry pearls on the opposite side, place a quenelle of the strawberry sorbet in the middle. Garnish the tart with a dusting of the strawberry sherbet and a few of the elderflowers.

Hydrated Strawberry crisps are an optional garnish.

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Flavours of‌

JULY 2010

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Chilled Courgette & Buckler Leaf Sorrel Soup Serves 6 For the Courgette and Buckler Leaf Sorrel Soup 1.5kg courgettes 200g ice cubes 500g chilled chicken stock, if frozen it's even better 1 banana shallot sliced 1 clove of garlic crushed Juice and zest of one lemon Pinch of cayenne pepper 1/2 tsp freshly grated nutmeg 25gB Leaf Sorrel 40g fresh large leaf spinach Salt and freshly cracked black pepper Crème Fraiche for garnish Mixture of edible flowers and herbs for garnish For the Courgette and Garden Herb Pesto 200g courgette, coarsely grated 30g pine nuts 20g golden linseeds 30g Parmesan cheese, grated 30g spinach 30g extra virgin olive oil 1 small banana shallot, finely diced 1 clove of garlic, crushed 40g mixed herbs such as sorrel, mint, lemon thyme, parsley, basil, oregano Salt and freshly cracked black pepper Juice of one lemon Courgette and Buckler Leaf Sorrel Soup Wash the courgettes and cut them into 1/4's. You will end up with roughly 1kg of the green firm part and 500g of the white soft seedy interior. Discard the seed part and keep the green part.

Peel and finely slice the shallot and crush the garlic.

Chop the green parts in even size pieces, sautĂŠ the sliced shallots, crushed garlic and courgettes in a tablespoon of olive oil, cayenne pepper and seasoning until lightly coloured, which will take about 2

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minutes at high heat. Have the ice cubes ready in a bowl along with the cold or frozen chicken stock.

Scatter the sautéed courgettes onto the ice cubes to cool them rapidly.

Add the grated nutmeg, washed spinach and buckler sorrel leaves and lemon juice.

Blend the soup until smooth, taste and adjust the seasoning if needed and chill the soup over ice Courgette and Garden Herb Pesto Heat a non-stick frying pan and sauté the shallot, garlic and seasoning in 2tbs of the oil for about 45minutes until golden. Add the courgettes and sauté for one minute. Let the mixture cool.

Toast the linseeds and pine nuts and add to the sautéed onion and courgette mixture, cool.

Place the herbs, spinach, lemon juice, Parmesan and remaining oil in the Thermomix bowl and pulse blend.

Keep the pesto chunky.

Add the herb mixture to the cooled sautéed onion, courgette and nut mixture. Adjust the seasoning if needed and let the flavours develop for about 20 minutes.

To Serve Serve the chilled soup with a splash of extra virgin olive oil and a few drops of crème fraiche and garnish with herbs and edible flowers.

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Lavish Lobster Macaroni Cheese Serves 4 For the Lobster Bisque 2 x 1lb lobsters 1tbs olive oil 2 cloves of garlic, lightly crushed 2 banana shallots, sliced ½ bulb of fennel, sliced 1 carrot, sliced 2 sticks of celery sliced 1 bay leaf Large hand full of herbs such as parsley and thyme 1 tsp coriander seeds 4 in number white peppercorns 6 large very ripe plum tomatoes, roughly diced 80g tomato puree Pinch of cayenne pepper 100ml Brandy 300ml vermouth 1 L fish stock 500ml veal stock 200ml double cream Salt and freshly cracked black pepper For the Lavish Lobster Macaroni 300g Macaroni tubes Salt and freshly cracked black pepper Lobster bisque 2 egg yolks 2 salad onions 2 tbs chopped soft herbs such as basil, oregano, chives and chervil Cooked Lobster claw meat Cooked Lobster Tail Fried Basil leaves 100g grated Parmesan cheese 150g mascarpone cheese Semi- dried vine cherry tomatoes

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Lobster Bisque First cook the lobsters to obtain the meat: Bring a large pan of water to a rapid boil. Put a knife through the brain of the lobster to ensure it’s put to sleep humanely. Remove the tails and claws.

First cook the tails for 3 minutes and refresh in ice water. Then cook the claws for at least 7 minutes, depending on the size of the claws, refresh in ice water. Remove the meat form the tails and claws, refrigerate.

Roast the heads along with the rest of the shells at 220°C for 30 minutes, Crush the shells.

Heat the oil in a large stockpot , sautĂŠ the shallot, fennel, carrots, celery, garlic, peppercorns and coriander seeds until golden brown. Add the herbs, cayenne pepper, tomato puree, diced tomatoes and roasted crushed lobster carcases.

Deglaze the pan with the brandy, cook until sticky add the vermouth and cook until it becomes syrupy.

Add the fish and veal stock, bring the bisque to a gentle simmer for 40 minutes, and remove the impurities as necessary.

Blend the bisque using a thermomix and pass through a fine sieve.

Bring the bisque to the boil and reduce till the correct consistency, add the cream and adjust the seasoning if needed.

Lavish Lobster Macaroni Cook the macaroni in a large pan of salted boiling water, drain and refresh.

Mix the cooked macaroni with the lobster bisque; you will need to judge how much bisque you require, you will not need it all. Mix in 100g of the mascarpone and add the chopped herbs and lobster claw meat.

To Serve Bake the lobster macaroni until hot and the top has caramelised, heat the lobster tails, slice and arrange on top with the semi-dried tomatoes, fried basil leaves and a lobster claw. Serve immediately.

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Oven Roasted British Lamb Rump, Fennel, Beet and Artichoke Serves 6 For the Artichokes 12 baby artichokes Salt and freshly cracked black pepper 1 lemon 25ml olive oil 1 banana shallot, sliced 1tsp vitamin C powder 1 clove of garlic Bay Leaf 2 sprigs of thyme 500ml white wine 500ml white chicken stock For the Fennel Puree 500g fennel, sliced 50g unsalted butter 100ml white wine 250ml chicken stock Salt and freshly cracked black pepper For the Baby Beets 2 bunches of baby beetroot (about 24 pieces) 80ml olive oil 25ml sherry vinegar 1 tsp coriander seeds, crushed 1 clove of garlic, crushed 1 sprig of thyme 1 bay leaf

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For the Oven Roasted Rump of Lamb 3 rumps of lamb Salt and freshly cracked black pepper 50g unsalted butter 100g podded broad beans Baby beet tops Buckler sorrel leaves Lamb Sauce Artichokes Turn the baby artichokes; place them in ice-cold water, lemon juice and vitamin C powder to prevent them form discolouring.

Heat the oil in a medium saucepan and sauté the shallots, garlic and drained turned artichokes until they start to take on some colour, season and add the herbs.

Deglaze the pan with the wine and add the stock, cover the chokes with a cartouche and bring to a gentle simmer.

Cook until the chokes are tender, remove from the heat and leave it to cool in the liquid.

Fennel Puree Heat the butter in a medium saucepan. Once the butter starts to foam add the sliced fennel and seasoning, place the lid on top and sweat the fennel until it starts to turn transparent with no colour.

Deglaze the pan with the wine and cook until the wine is reduced to syrup, add the stock and cook until the fennel is tender reduce until the stock is completely cooked away.

Puree the fennel until sooth and chill.

Baby Beets Remove the tops of the beetroots and boil them, until tender, in salted water.

Once cooked, refresh and peel the beetroots.

Place the beetroots, oil, sherry vinegar, crushed coriander seeds and garlic, thyme and bay leaf in a vacuum bag and seal on hard vacuum. The beetroots are best left to mature for a day before using.

Oven Roasted Lamb Rump Heat a frying pan, season the lamb rumps and brown with the butter; place the lamb rumps in a preheated oven at 200°C for 8 minutes.

Let the lamb rumps rest on a cooling rack for 5 minutes.

To Serve Prepare the artichokes: Drain the chokes from the liquid, cut them in ¼’s and remove the furry bit’s from the inside. Heat the butter in a frying pan and cook until golden brown, drain.

Heat the baby beetroot, broad beans, lamb sauce and fennel puree. Arrange the vegetables and puree on the plate and slice the rested lamb and place on the plate. Spoon the hot sauce over, arrange the buckler sorrel leaves and baby beetroot tops. Serve immediately

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Set Goat Milk Pudding with Cherry Compote and Cherry Sherbet Dusted Doughnut

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Set Goat Milk Pudding with Cherry Compote and Cherry Sherbet Dusted Doughnut Serves 6 For the Set Goat Milk Pudding 275ml Double Cream 275ml Goats Milk 70g caster sugar 2 ½ leaves of gelatine, soaked Seeds of 1 vanilla pod For the Cherry Compote 200g cherries, stoned 180g caster sugar Juice of half lemon For the Cherry Sherbet Sugar 20g Dried cherries 1/4 tsp citric acid (normally used to make elderflower cordial, obtained from pharmacies) 1tsp bicarbonate of soda 120g caster sugar For the Doughnuts 60g strong bread flour 190g plain flour 1tsp salt 40g caster sugar 15g fresh yeast 100ml goat milk 2 egg yolks 30g unsalted butter Sunflower Oil for deep frying For the Cherry Salad 100g cherries, stoned Zest of one lemon Set Goats Milk Pudding Choose the serving glasses, wash, polish and place them in the fridge to chill. Split the vanilla pod, and heat it along with the cream, sugar and milk, leave to infuse for 6 minutes. Drain the soaked gelatine, add to the warm milk and stir to dissolve. Pass the mixture through a fine sieve and pour it into the chilled glasses.

Cherry Compote Place the stoned cherries and sugar in a small saucepan and leave for 30 minutes. Gently heat the cherries, dissolve the sugar and once it comes to the boil increase the heat and boil rapidly, remove the impurities and cook the compote till it reaches 102°C. Remove the pan from the heat and add the juice of half a lemon, leave to cool.

Cherry Sherbet Sugar Blend the dried cherries, citric acid and bicarbonate of soda in a food processor to a fine powder. Stir it into the caster sugar, so its ready for the fried doughnuts.

Doughnuts Mix both flours and rub in the fresh yeast to resemble fine breadcrumbs. Heat the milk, butter, sugar and salt until the butter is melted; leave to cool till it reaches 37°C. Add the egg yolk to the milk mixture.

Make a well in the centre of the flour; pour in the mixture and mix to form dough. Knead the dough for 5 minutes, leave to prove until double in size.

Divide the dough into 15g balls, roll till smooth and leave to prove until double in size.

Heat the oil to 160°C, deep fry the doughnuts until golden brown, drain and roll each in the cherry sherbet sugar and serve immediately Cherry Salad Wash and stone the cherries, cut the cherries in ¼’s, add the lemon zest and mix.

To Serve Serve the set goats milk pudding with a spoon full of the cherry compote and cherry salad, skewer the doughnut and balance it over the pudding and serve immediately.

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Flavours of‌

AUGUST 2010

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Herring Escabache and Pickled Green Bean Salad Serves 6 For the Herring Escabeche 6 herring fillets, pin bones removed ½ bulb of fennel, finely sliced 1 onion, finely sliced 1 carrot, finely sliced 1 clove of garlic, lightly crushed 2 star anise Pinch of saffron 3tbs olive oil ·1tsp coriander seeds, lightly crushed Malden sea salt 1tsp caster sugar 1 sprig of summer savoury 1 bay leaf 75ml Cider vinegar 200ml White wine For the Pickled Green Beans 300g green beans, sliced 115ml malt vinegar 2tsp curry powder 1tsp turmeric 115g light brown sugar 115g onions, diced 1tsp salt Freshly cracked black pepper 1tbs corn flour 1tsp Coleman’s English Mustard Powder 10g golden syrup 1 clove of garlic crushed Method Herring Escabeche Prepare the fish; remove the pin bones, wash and pat dry. Cut the herrings in the desired sizes and lightly score the skin. Place the herrings in a shallow wide container and glaze the fish with half the oil, add the bay leaf and summer savoury, set aside.

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Heat a medium saucepan and toast the coriander seeds and star anise in the warm dry pan, remove from the heat.

Return the pan to the heat with the remaining oil and sweat the onions, fennel, garlic, carrot and toasted spices until it turns transparent with no colour, lightly season and add the sugar and saffron.

Add the white wine and vinegar, bring the mixture to a gentle simmer, reduce the heat and simmer for 2 minutes. Let the mixture cool for 5 minutes, Season the herrings with the Malden Sea salt and ladle the pickling liquid over let the herrings cool completely.

It’s best to leave them in the fridge for 12 hours for the flavour to develop.

Pickled Green Beans Top and tail the beans and slice on an angle.

Bring the salted water to the boil in a large saucepan and blanch the beans for 1 minute, refresh in icy cold water.

In a separate medium saucepan mix the malt vinegar and cornflour till smooth. Add the rest of the ingredients and bring the mixture to the boil. Reduce the heat to a gentle simmer for 5 minutes.

Add the refreshed blanched beans; bring the mixture back to the boil for 1 minute.

Transfer the pickled beans to a sterilised clean container, cool and refrigerate.

Refrigerated they will keep for up to 2 months, if unopened.

To Serve Serve the herring escabeche and pickled green beans on a plate, garnish the plate with some of the pickling vegetables and juices and add a few sprigs of watercress.

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Pan-Roasted Duck Breast with Port Wine Braised Kolhrabi Serves 4 For the Pan-Roasted Duck Breast 4 duck breast Salt and freshly cracked black pepper 200g green beans 200ml duck sauce For the Port Wine Braised Kolhrabi 2 kolhrabi 20g unsalted butter 150ml Port wine Salt and freshly cracked black pepper For the Parsnip Cream 300g parsnips 20g unsalted butter Salt and freshly cracked black pepper 50ml double cream Port Wine Braised Kolhrabi Peel the kohlrabi, use a metal ring and cut a tubular shape 5cm in diameter. Use a mandolin and slice the kohlrabi 4 – 5mm thick. Heat the butter in a large non-stick frying pan, once it starts to foam place the sliced kohlrabi in the butter and season.

Sauté the kohlrabi until it start to turn golden, deglaze the pan with the port, cover the pan with a lid and reduce the heat to a gentle simmer, braise the kohlrabi until they are tender. Reduce the port until it glazes and coats the kohlrabi.

Parsnip Cream Peel and finely slice the parsnips, place the sliced parsnips in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the parsnips in a blender until very smooth, add the cream, if it’s still too thick then add more cream.

Taste and adjust the seasoning if need.

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Transfer the puree to a squeeze bottle.

Pan-Roasted Duck Breast Preheat the oven to 200°C. Prepare the duck breast, remove the silver skin if it’s attached, trim and score the fat.

Season the duck breast generously with the salt and freshly cracked black pepper.

Heat a large frying pan till hot but not smoking. Place the duck fat side down into the pan and sauté until the fat is well-rendered and golden brown. Turn the breast over and seal it on the meat side for one minute.

Place the duck on a tray and in the preheated oven for 5 – 6 minutes, until pink. Let the duck rest on a cooling rack for 5 minutes.

Carve the duck and serve.

To Serve Blanch the green beans; slice some of them in half. Place the kohlrabi on warm plates, place the blanched beans on top of the kohlrabi and slice the rested duck breast and place that on top of the beans. Place droplets of parsnip puree on the plate and scatter some of the cut green beans. Heat the sauce and spoon the hot sauce over the duck and serve

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Honey Plum and Blackberry Jelly with Plum Sorbet Serves 6 For the Honey Plum and Blackberry Jelly 600g very ripe plums 300g blackberries 100g caster sugar Juice of 陆 lime 25g honey 150ml water 1 vanilla pod 路6 leaves of gelatine For the Plum Sorbet 500g ripe plums 80g caster sugar 50ml lime juic 1 free range egg white Method Honey Plum and Blackberry Jelly Wash the plums, remove the stones and cut into quarters. Place the plums, blackberries, water, vanilla seeds, sugar, lime juice and honey into a vacuum bag and hard seal.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 30 minutes.

Remove the bag from the water and leave to cool and infuse overnight.

Pass the cooled syrup through a fine sieve or hang it in muslin for one hour to drain.

Discard the fruits and keep the juice. Measure the juice and for a turn out jelly soak 6 leaves of gelatine per 600ml of juice and soak 5 leaves for 500ml, If you set the jelly in glasses then use 5 leaves of gelatine per 600ml of juice and 4 leaves for 500ml.

Soak and once soft,melt the gelatine and add it to the plum and black berry juice.

Pour the jelly into 8cm x 3cm size moulds and set in the fridge.

Plum Sorbet Wash the plums remove the stones and cut them in quarters, freeze them individually until hard frozen.

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It is important that the frozen plums must be kept separated in their individual pieces.

Place a clean container in the freezer and chill the thermomix bowl in the fridge.

Weigh the sugar in to the thermomix bowl. Grind the sugar and spice for 30seconds on speed 10.

Add the frozen plums and lemon juice. Insert the thermomix spatula. Gradually turn the speed to 9 and blend the plums for 1 minute.

Scrape the sides down and repeat this process until the plums are smooth.

Add the egg white.

Blend for 30 seconds on speed 8.

Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.

Scoop the sorbet in to the cold plastic container and store in freezer until needed.

To Serve Turn the jelly out onto a chilled plate, place a teaspoon full of chopped pistachio nuts on top and place a small quenelle of plum sorbet on top. Garnish the plate with fresh blackberries.

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Flavours of‌

SEPTEMBER 2010

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Oven Roasted Heritage Squash, Salt Baked Beet Salad, Hens Egg and Rosehip and Elderberry Vinaigrette Serves 4 For the Oven Roasted Heritage Squash 1 large squash 2tbs Ras-el-hanout Maldon sea salt and freshly cracked black pepper For the Salt Baked Beetroot 4 whole fresh beetroots 200g fleur-de-sel or coarse sea salt For the Pickled Cauliflower 1 head of cauliflower 100ml olive oil Maldon sea salt and freshly cracked black pepper 1tsp Ras-el-hanout For the Rosehip and Elderberry Vinaigrette 400ml Aspall cider vinegar 400g caster sugar 200g elder berries 15 ripe rosehips 100ml olive oil Salt Oven Roasted Heritage Squash Preheat the oven to 200°C. Wash the squash, cut into pieces, mix with the oil and seasoning and ras–el-hanout. Place the squash on a baking tray and roast the squash in the oven until tender and golden brown. Leave to chill.

Salt Baked Beetroot Preheat the oven to 160°C. Wash the beetroot and pack the salt around the beetroot, place on a roasting tray ad bake the beetroot for 2 hours until tender.

Lave to cook, peel the skin and cut the beetroot into smaller pieces.

Pickled Cauliflower Preheat the oven to 200°C.

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Cut the cauliflowers into small florettes.

Mix the cauliflower with the oil, ras–el-hanout and seasoning, spread on a baking tray.

Roast the cauliflowers in the oven for 10 minutes, chill.

Rosehip and Elderberry Vinaigrette Cut the rosehips in half, remove the seeds. Place the rosehips, sugar and vinegar in a saucepan, dissolve the sugar and bring to the boil. Reduce by half, add the elderberries, and remove from the heat and leave to infuse for 2 hours.

Season to taste and stir in the olive oil.

Chill until needed.

To Serve Soft boil two eggs peel and cut them in half. Arrange the squash, beet and cauliflower with the egg on the plate, season and spoon the vinaigrette over, place a few sprigs of baby cress leaves and serve.

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Sautéed Flounder and Langoustine Salad with Sea Beet and Plantain; Sultana and Caper Vinaigrette Serves 8 For the Sautéed Flounder and Langoustines 2 Flounder 24 langoustine tails ½ tsp mild curry powder Maldon sea salt Olive oil For the Sultana and Caper Vinaigrette 200g sultanas 200ml apple juice 200g capers, drained 25ml olive oil Salt and freshly cracked black pepper For the Sea Beet and Plantain Salad 8 sea beet leaves 24 sea plantain leaves Olive oil Sautéed Flounder and Langoustines Fillet the flounder and cut each fillet into two pieces.

Mix the mild curry powder with three parts of salt. Season the flounder and langoustines lightly with the curried salt.

Heat a non-stick frying pan with oil and sauté the flounder and langoustines for three minutes until golden brown.

Drain on kitchen paper and serve.

Sultana and Caper Vinaigrette Heat the apple juice to 40°C and soak the sultanas for 30 minutes. Drain the capers and blend the sultanas and apple juice and olive oil until a smooth puree, pass the puree through a fine sieve. Season to taste, transfer the puree into a squeeze bottle and chill until needed.

Sea Beet and Sea Plantain Salad Wash the sea beet and plantain.

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Bring a pan on water to the boil and blanch the sea beet and plantain in the boiling water, drain and glaze with a bit of olive oil.

To Serve Arrange the sea beet and plantain on the plate. Dot the sultana and caper dressing on the plate and place the flounder and langoustines on the plate. Serve immediately.

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Slow Cooked Belly of Pork with Crab Apple Jelly and Caramelised Damsons Serves 6 For the Slow Cooked Pork Belly 1kg belly of pork, skin removed and fat trimmed evenly 30ml honey 40ml soy sauce 40ml Port 2 whole cinnamon sticks 2 bay leaves 1 clove of garlic lightly crushed 1tsp coriander seeds For the Crab Apple Jelly 1kg crab apples, cleaned and cut in half Juice of one lemon 700g caster sugar For the Caramelised Damsons 8 damsons 1tbs caster sugar 1tbs unsalted butter 1clove, crushed Slow Cooked Pork Belly Heat the water bath to 83째C. Prepare the pork belly by removing all the hairs with a razor.

Stir the rest of the ingredients together to make the marinade.

Place the belly of pork into a large vacuum bag and add the marinade, seal the belly twice on hard vacuum. The vacuum opens the pores of the pork and the marinade penetrates faster and more effectively.

Cook the pork belly in the preheated water bath for 12 hours, then chill the cooked pork in iced water and refrigerate until needed.

Once the pork is cold and set, cut into portion sizes.

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Crab Apple Jelly Wash the wild apples a couple of times in clean cold water, using a nailbrush to remove any dirt and a sharp pairing knife to remove bruises.

Cut the apples in half, then place in a large saucepan and cover with cold water. Use a small side plate to weigh the apples down to prevent the apples from floating.

Bring the apples to the boil, reduce the heat and simmer for 30 minutes. Turn the heat off and let the wild apples cool completely.

Pour the apples in to a jelly bag or a large sieve lined with muslin cloth, let it hang overnight to ensure that all the goodness passes in to the liquid.

The following day measure the liquid, use 10 parts of apple liquid to 7 parts of caster sugar.

Place the sugar, liquid and lemon juice in a large saucepan and bring to the boil. Removing the impurities, turn to a gentle simmer. Do not boil too fast as it will make the jelly cloudy, but continue to cook the jelly for approximately 40 to 45 minutes.

Test the jelly by placing a small plate in the fridge, then pour a tablespoon of jelly on to the cold plate. If the jelly sets and you run your finger through the jelly and it does not run then it is ready.

Let the jelly cool slightly before you pour it into warm, clean and sterilised glass jars.

Allow the crab apple jelly to set completely before serving.

Caramelised Damsons Wash the damsons, cut in half and remove the stones.

Heat a large non-stick frying pan with butter, toss the damsons in the sugar and crushed clove and sautĂŠ them in the foaming butter until golden brown and caramelised. Lightly season with salt and pepper.

Drain on kitchen paper.

To Serve Heat a non-stick frying pan with a bit of butter, and caramelise the pork belly until golden and heated all the way through. Serve the pork on mashed potato, port wine braised turnip and caramelised damsons with the crab apple jelly on the side. Drizzle with rapeseed oil and port wine

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Flavours of‌

OCTOBER 2010

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Truffled Parsnip and Borlotti Bean Salad with Pickled Girolles and Hazlenuts

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Truffled Parsnip and Borlotti Bean Salad with Pickled Girolles and Hazlenuts Serves 4 For the Truffled Parsnips and Borlotti Beans 2 large parsnips 2tbs unsalted butter Salt and freshly cracked black pepper 200g fresh borlotti beans Few drops of truffle oil 1 sprig of thyme For the Thyme Roasted Parsnips 2 large parsnips 50ml rapeseed oil 1 sprig of thyme Salt and freshly cracked black pepper For the Parsnip Puree 4 large parsnips 2tbs unsalted butter 200ml milk Salt and freshly cracked black pepper For the Pickled Girolles 100ml rapeseed oil 60ml hazelnut oil 60ml sherry vinegar 1 Sprig of thyme, leaves only 200g girolles, cleaned 1tsp Dijon mustard Truffled Parsnips and Borlotti Beans Cook the borlotti beans in seasoned water with the sprig of thyme until tender, drain and set aside.

Peel and dice the parsnips into 1cm cubes. Heat a large non-stick frying pan with the butter, once it’s foaming sauté the parsnips with seasoning until they turn golden brown, reduce the heat and leave the parsnips to render until golden carameised and tender but not mushy. Add the cooked borlotti beans and truffle oil and adjust the seasoning if needed. Set aside until needed.

Thyme Roasted Parsnips Preheat the oven to 200°C and line a roasting tray with parchment paper. Peel the parsnips and cut each into 6 long wedges. Lay the parsnips on the tray, season and add the oil, mix. Roast the parsnips for 10 – 12 minutes, until golden, once cooked chop the thyme and scatter over, set aside until needed.

Parsnip Puree Peel and dice the parsnips into 2cm dice, heat a saucepan with the butter and sauté the parsnips until they start to turn golden, season as you cook. Once the parsnips are nearly tender enough add the milk and continue cooking until soft. While the parsnips are still hot puree until a smooth but thick puree, taste and adjust the seasoning if needed.

Pickled Girolles Clean the girolle mushrooms and cut them into smaller pieces if needed. Heat 1tbs of oil in a medium nonstick frying pan, sauté the girolles with seasoning for two minutes. Remove the pan from the heat and add the mustard, thyme, hazelnut and rest of the rapeseed oil and sherry vinegar. Taste and adjust the seasoning if needed. Let the mushrooms mature for a day before using.

To Serve In a small saucepan reheat the truffled parsnips and borlotti beans with a few spoons full of the pickled girolles. Heat the puree and the thyme roasted parsnips.

Spread the puree on a warm plate; arrange the truffled parsnips and the thyme roasted parsnips on top.

Scatter chopped roasted hazelnuts over with a few slithers of Shipcord cheese shavings. Toss a few watercress sprigs and mixed cress with a drop of truffle oil and vinaigrette and garnish the dish. Serve immediately.

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Partridge, Fig and Salt Caramelised Walnuts Serves 4 For the Partridge 2 red-legged partridges 1tbs unsalted butter Salt and freshly cracked black pepper 3 banana shallots, finely diced 50ml olive oil 1tsp coriander seeds 5 black pepper corns 1 sprig of thyme 2 figs, cut into wedges For the Lentils 300g cooked puy lentils Salt and freshly cracked black pepper 1tbs unsalted butter 100g trompette de la mort mushrooms All the cooked leg meat and shallot confit 1tsp of thyme leaves For the Salt Caramelised Walnuts 200g wet or dried walnuts, husks removed 50g caster sugar 25g Malden Sea Salt 1tbs unsalted butter For the Damson Vinaigrette 100g damson puree 20ml sherry vinegar 100ml rapeseed oil 1tsp crushed coriander seeds Pinch of sugar Salt and freshly cracked black pepper Partridge Preheat the oven to 200째C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the

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boil.

Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Flake the meat whilst hot. Heat the olive oil with the shallots and seasoning, cook until transparent and add the cooked flaked leg meat, cook until the shallots are tender, taste and adjust the seasoning if needed.

Poach the partridge crowns in the boiling water for 3 minutes, leave to rest for 5 minutes and remove the breast from the bone. When ready to serve heat a frying pan with butter and caramelise the partridge breast tin the foaming butter skin side down, caramelise the fig in the same pan. Serve immediate.

Lentils Heat a saucepan with the butter and sautĂŠ the trompette de la mort mushrooms for 2 minutes, add the leg meat, lentils and 1 tbs of the damson vinaigrette. Cook for 5 minutes, adjust the seasoning if needed and add the thyme leaves.

Salt Caramelised Walnuts Heat a frying pan with the butter, nuts, sugar and salt, heat until the sugar has melted, cook until the sugar caramlises to golden brown.

Transfer the caramelised salted walnuts to a line tray, leave to cool. Break the walnuts into pieces for serving.

Damson Vinaigrette Blend all the ingredients until emulsified, season and set aside until needed.

To Serve Spoon the lentils onto a warm plate, arrange the partridge breast and figs on top of the lentils, arrange the rest of the figs on the plate and drizzle the damson vinaigrette round the plate. Scatter

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Mallard with Apples and Shallots Cooked in Cider, Celeriac Mash Serves 4 For the Mallard 2 whole mallard Salt and freshly cracked black pepper 1 sprig of thyme 2tbs olive oil For the Celeriac Mash 1 head of celeriac 2tbs unsalted butter 200ml dry white wine 200ml chicken stock 100ml double cream Salt and freshly cracked black pepper For the Apple and Shallots Cooked in Cider 3 banana shallots 2tbs unsalted butter 200ml Aspal Cider 200ml white chicken stock 2 Coxes apples 100g smoked pancetta Salt and freshly cracked black pepper Mallard Preheat the oven to 200째C and preheat the water bath to 64째C. Season the mallard and brush the oil over the birds, and roast them for 3 minutes only.

Vacuum pack he whole birds with the thyme and cook them in the water bath for 45 minutes. Rapidly cool them in ice water.

Remove the legs and breast from the bones.

Trim the legs, to reheat roast the legs in the oven for 15 minutes.

Panfry the breast in butter on the skin side until the skin is crisp and serve immediately.

Apple and Shallots Cooked in Cider Slice the peeled shallots and dice the pancetta into small pieces. Core and cut the apples into wedges.

Heat a non-stick frying pan with the butter and caramelise the shallots, apples and bacon until golden, deglaze the pan with the cider. Cook until the cider become sticky add the stick and simmer until tender.

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Taste and adjust the seasoning if needed.

Celeriac Mash Peel and dice the celeriac into 2cm dice, heat a saucepan with the butter and sautĂŠ the celeriac until it start to turn golden, season as you cook.

Deglaze the pan with the wine and cook until the wine is completely absorbed by the celeriac, add the stock and cook until tender, add the cream.

While the celeriac is still hot pass the mash through a ricer, taste and adjust the seasoning if needed. Keep it warm until needed.

To Serve Blanch chard in salted boiling water, season with olive oil. Spoon the celeriac mash onto the plate and in a separate pile spoon the caramelised shallots and bacon, place the apples on the plate. Slice the mallard pan-fried mallard breast and place it over the shallots, place the roasted leg next to the celeriac mash with a game chip in tacked. Arrange the chard on the plate and glaze the mallard with a game red wine sauce.

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Flavours of‌

NOVEMBER 2010

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Wild Rabbit Terrine with Quince Chutney Serves 8-10 For the Wild Rabbit Terrine 2 wild rabbits 2 lightly smoked ham knuckles 1 carrot 1 stick of celery 1 leek 4 sprigs of Thyme 2 cloves of garlic 1tsp coriander seeds 5 peppercorns 8 leaves of gelatine 1 savoy cabbage 200g trompette de la mort mushrooms 1tbs butter Salt and freshly cracked black pepper For the Quince Chutney 250ml white wine vinegar 250g caster sugar 100g golden sultanas 1kg ripe quinces 2 cloves of garlic, crushed 1 bay leaf 1 large onion, finely diced 50g ginger, pureed Salt and freshly cracked black pepper Cook the ham hocks and make the jelly: Place the hocks in a deep saucepan, cover with water and bring to the boil, removing the impurities. Top the water up and add the carrot, leek, celery, 2 sprigs of thyme, peppercorns and coriander seeds. Simmer for about 3 hours until the ham is cooked. Pass the liquid through a fine sieve and measure 1L of the cooking liquid. Soak the gelatine in cold water and add it to the 1L of warm stock. Flake the ham meat from the bone and remove the fat.

Cook the rabbit legs: Remove the rabbit back and front legs, remove the loins and set aside. Place the legs with 1tbs of olive oil, salt and the remaining thyme and one garlic clove in a vacuum bag, seal and cook them in a preheated water bath at 83째C for 12 hours. Flake the cooked meat.

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Wash and sautĂŠ the Trompette de la Mort mushrooms in butter, season and drain. Remove only the very green leaves of the cabbage, shred and blanch in salted water, refresh and drain.

Cook the rabbit loins in a non-stick frying pan with butter for about 5 – 6 minutes until slightly pink, rest the loins for 5 minutes before assembling the terrine.

Heat the stock and pour some of the hot stock over the cooked ham and flaked rabbit meat.

Line a terrine mould with clingfilm; build the terrine starting with the ham and some stock, followed by the cabbage and mushrooms, season after every third layer. Follow by the flaked rabbit meat, more mushrooms and cabbage, place the loins in and add more stock. Complete the terrine layer by layer until the mould is packed, make sure the last layer is a layer of ham, close the clingfilm over the terrine and place a heavy weight on top. Place the terrine in the fridge and leave to set over night.

Quince Chutney Peel and dice the quinces into 1cm diced pieces.

Place all the ingredients with seasoning in a large saucepan over low heat to dissolve the sugar.

Once the sugar has dissolved bring the mixture to a rapid boil and simmer until the chutney becomes thick.

You will notice that the bubbles become laboured and heavier. Stir regularly to prevent the chutney from sticking.

Cook until the chutney is the right consistency.

To Serve Slice the terrine 1.5cm thick, glaze with truffle oil and season if needed with sea salt flakes. Serve the terrine with a light salad and the quince chutney along with toasted brioche or sour dough bread.

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Slow-Cooked Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream Serves 4 For the Slow-Cooked Pheasant 2 whole pheasants Sprigs of thyme 1 clove of garlic Salt and freshly cracked pepper Rapeseed oil Preheat the water bath to 62 째C. Prepare the pheasants by plucking the birds and remove as many of the feathers as possible. Remove the legs from the crowns. Use the legs for the recipe below.

Remove the breast meat from the crowns. Season the breast with salt and pepper, and place the seasoned breast in a vacuum pouch and add the rapeseed oil, thyme and garlic. Seal the bags on full vacuum.

Cook the pheasant breast in the preheated water bath till 58째C, core temperature, it takes about 28 minutes.

Chill the pheasant breast in iced water and refrigerate until needed.

To serve the pheasant: Brown the pheasant breast on the skin side in the hot pan with butter, until golden brown.

Transfer the pheasant breast to an oven tray and roast the breast for about 6-8 minutes, let the breast rest for 8 minutes once roasted.

For the Pheasant and Prune Sausages Pheasant legs from the birds above 200g sausage meat 3 tbs chopped mixed herbs such as sage, parsley, rosemary, chives and chervil Salt and freshly cracked black pepper 150g chopped prunes, soaked in 2 tbs Armagnac 4 rashers of smoked streaky bacon Freshly grated nutmeg A squeeze of lemon juice Preheat the water bath to 83째C.

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Place the prepared legs in a vacuum pouch with two tables spoons of rapeseed oil, garlic and thyme, lightly season the legs. Seal the bag and cook the pheasant legs for 12 hours.

Once cooked, flake the meat and mix 200g of flaked pheasant meat with the sausage meat, season to taste add nutmeg and stir in the chopped herbs and prunes.

Shape into 30g sausage shaped balls and wrap each sausage in a rasher of the smoked streaky bacon.

Cook them in a pre-heated oven at 200°C for 12 – 15 minutes, until golden and cooked all the way through.

For the Herbed Pearl Barley 300g cooked pearl barley Salt and freshly cracked black pepper 1tbs rapeseed oil 1tbs shallot confit 1tbs mixed chopped chives, chervil and rosemary Cook the pearl barley in salted boiling water with a few aromatics such as carrots, celery, thyme, garlic and leeks, once cooked drain and refresh.

To reheat warm the pearl barley through in a pan with the shallot confit and rapeseed oil, season to taste and stir the herbs through just before serving.

For the Pink Fir Fondant 16 pink fir potatoes 1 block of unsalted butter Salt and freshly cracked black pepper Water Scrub the pink fir potatoes and dry.

Heat a non-stick frying pan with a bit of the butter, brown the potatoes all over, and season lightly. Once the potatoes are golden add the remainder of the butter with a dash of water, place a cartouche on top and transfer the potatoes to a preheated oven at 180°C. Cook them for about 15 - 20 minutes (the time depends on the size of the potatoes) until tender.

For the Celeriac Cream 300g celeriac 20g unsalted butter Salt and freshly cracked black pepper 50ml double cream Peel and finely slice the celeriac, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the celeriac in a blender until very smooth, add the cream, and if it’s still too thick then add more cream.

Taste and adjust the seasoning if need.

To Serve Spoon the celeriac cream onto warm plates; place the drained fondant potatoes in position along with the cooked pheasant sausage. Spoon the warm pearl barley onto the plate and place the sliced pheasant breast on top. Serve with blanched purple sprouting broccoli and a drizzle of pheasant Madeira sauce. Serve immediately.

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Medlar and Quince Jelly, Quince Curd Tarts Serves 10-12 For the Medlar and Quince Jelly 1kg quinces 1kg medlars Juice of one lemon Caster sugar (measure the sugar after the juice is made 7 parts of sugar to 10 parts of fruit liquid) For the Quince Curd 10 large quinces + 50g sugar 65g lemon juice 125g caster sugar 4 whole eggs 75g cold unsalted butter, cut in to small pieces For the Crème Fraiche Espma 300g crème fraiche 100g double cream 50g caster sugar 2 leaves of gelatine, soaked For the Sweet Pastry 460g plain flour 280g unsalted butter, at room temperature 160g caster sugar 2 eggs 1 vanilla pod, split and seeds scraped out Medlar and Quince Jelly Wash and peel the quinces, cut them into smaller pieces. Wash and chop the very ripe medlars into quarters, place the quinces and medlars in a saucepan with the juice of one lemon and cover the fruit with cold water. Bring the fruit to the boil and simmer for 45 minutes. Pass the cooking liquid through a jelly bag and leave to hang over night. Measure 10 parts of the cooking liquid with 7 parts of caster sugar, melt the sugar and bring the liquid to a rapid simmer. Skim the impurities form the surface and cook the jelly to 107°C. Let the jelly cool slightly and then pour the jelly into chosen moulds and leave to set.

Quince Curd

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Pre-heat the oven to 110°C. Peel the quinces; place them in a vacuum bag with the 50g of sugar and seal on hard vacuum. Place them in the pre-heated oven for 40 minutes, cool.

Cut the soft quince flesh into smaller pieces and place it in a Thermomix bowl with the remaining sugar and blend until smooth. Add the eggs and lemon juice, set the timer for 12 minutes at 90°C, speed 4. Once the time is done turn the speed dial to 10 and blend for 1 minute, adding the cold butter pieces at a time.

Transfer the curd to a container to cool.

Crème Fraiche Espma Soak the gelatine in cold water until completely soft, squeeze to remove the excess water. Place the cream, soaked gelatine and caster sugar in a metal bowl over a saucepan with simmering water, stir until the sugar and soaked gelatine dissolve. Remove the bowl from the heat and add the crème fraiche and mix. Pour the mixture into a clean 1Liter cream gun, secure the lid and charge the cream gun with two gas charges. Shake vigorously and place the cream gun in the fridge to chill. It will need about 2 hours to chill completely. When you are ready to use the espuma shake the cream gun vigorously to loosen the mixture.

Sweet Pastry Preheat the oven to 170°C. Rub the butter and vanilla seeds into the flour and sugar, add the eggs and bring the pastry together without over-working the pastry. Turn the pastry out onto a lightly floured work surface, divide the pastry in appropriate sizes, do not knead the pastry, just push it together into flat squares. Refrigerate the pastry for at least a half an hour before rolling the pastry out.

Line the chosen moulds and blind bake the pastry cases until cooked. Cool completely.

To Serve Pipe the quince curd onto the jelly, followed by a squirt of the crème fraiche foam. Garnish with a light sprinkle of sumac. Spoon the quince curd into the tart cases, sprinkle praline over and glaze the tarts using a blowtorch. Serve immediately.

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Flavours of‌

DECEMBER 2010

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Iron Bark Pumpkin and Chestnut Soup Serves 6 - 8 For the Iron Bark Pumpkin and Chestnut Soup 1kg ripe Iron Bark Pumpkin, peeled weight, diced, seeds removed 100g unsalted butter 1tbs ras-el-hanout 200ml dry white wine 1.2L white chicken stock or vegetable Maldon sea salt and freshly grounded black pepper 80g Parmesan Cheese, grated 100g fresh chestnuts, roasted and peeled Heat a large saucepan and melt the butter. Add the diced pumpkin to the melted butter with the ras-el-hanout and a small amount of salt and freshly cracked black pepper. Cook until the pumpkin starts to softer, this should take about 5 minutes. As soon as the pumpkin starts to colour deglaze the pan with the wine, cook unlit the wine is absorbed by the pumpkin, add the stock, bring to the boil, reduce the heat to a simmer and cook the soup for 20 minutes. Add the cheese and half of the chestnuts to the soup and cook for a further 10 minutes. Blend the soup until very smooth. Pass the soup through a sieve, taste the soup and adjust the seasoning and thickness if needed.

For the Candied Pumpkin Seeds Seeds from the pumpkin 1tsp ras-el-hanout ½ tsp sumac 1tbs olive oil Maldon Sea Salt 1tbs dark brown sugar

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Preheat the oven to 180째C. Wash the pumpkin seeds and remove as much of the pumpkin membrane as possible. Mix the seeds with the rest of the ingredients, season with the salt and spread it on a baking tray. Roast the seeds in the oven start with 5 minutes, stir and continue with nominations of 5 minutes until the seeds are golden.

Let the seeds cool completely, once cold they will crisp.

To Serve Serve the boiling hot soup with a few drops of pumpkin oil, the candied pumpkin seeds, a sprinkle of sumac and use a micro plane to grate the remaining roasted chestnuts over the soup.

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Roasted Goose with Celeriac Cream; Goose and Cranberry Faggots Serves 4/6 For the Goose Breast 5kg whole goose 1tsp whole coriander seeds, lightly crushed Peel of one orange and one lemon 1 sprig of thyme 5 cloves Salt and freshly cracked black pepper 100g fresh cranberries Remove the legs from the crown. Use the legs for the faggot recipe below.

Preheat the oven to 200째C. Place the crown on a roasting tray in the oven for 3 minutes to seal and melt the skin to the flesh. Place the crown in a vacuum pouch with the rest of the ingredients and seal it on hard vacuum.

Preheat the water bath to 64째C and cook the goose crown for 40 minutes. Cool in ice water once cooked.

Remove the cranberries and citrus skins from the bags, wash and dry and dehydrate the cranberries, orange and lemon skin in a dehydrator until crisp. Blitz until flakes, set aside.

Remove the breast from the crown, score the skin, heat a frying pan and render the goose skin side down in the hot pan until golden in colour. Transfer the goose to a baking tray and continue cooking it in the oven for 8 minutes. Leave to rest for 10 minutes, carve and serve.

For the Goose and Cranberry Faggots 2 goose legs deboned Giblets, heart, liver and kidneys form the goose 200g pork mince 200g fresh cranberries, lightly chopped 2tbs chopped fresh herbs such as tarragon, chervil, chives, parsley and thyme 2 banana shallots, finely diced 1tbs unsalted butter Salt and freshly cracked black pepper 100g crepenette, washed

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Sweat the chopped shallot in the butter until transparent, leave to cool.

Mince the deboned goose legs, pork mince and goose offal once using a mincer.

Mix the minced mixture with seasoning, chopped cranberries, cooked shallots and chopped herbs. Let the mixture set in the fridge for 30 minutes.

Shape the faggots and wrap each in the crepenette.

To serve pan-fry the faggots until golden brown with a teaspoon of butter, transfer the golden brown faggots to a preheated oven for 8 – 10 minutes.

For the Cranberry and Port Wine Sauce 100g fresh cranberries 60 caster sugar 60ml port wine Juice of 1 orange Weigh all the ingredients into a small saucepan, dissolve the sugar over low heat, once dissolved turn the heat up and simmer until thick and syrupy, stir occasionally to prevent the cranberries from catching.

For the Celeriac Cream 300g celeriac, peeled and diced 20g unsalted butter Salt and freshly cracked black pepper 50ml double cream Peel and finely slice the celeriac, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the celeriac in a blender until very smooth, add the cream, and if it’s still too thick then add more cream. Taste and adjust the seasoning if need.

For the Creamed Brussels Sprouts 250g Brussels sprouts 1tbs unsalted butter 100ml double cream 60ml dry white wine Freshly grated nutmeg Salt and freshly cracked black pepper Finely shred the raw sprouts. Heat a non-stick frying pan with the butter, as soon as it starts to foam sautĂŠ the shredded sprouts with seasoning, once soft but not coloured deglaze the pan with the wine and cook until the wine is absorbed, season with the nutmeg and add the cream, bring the cream to the boil and simmer until thickened. Puree until smooth and shill over ice to prevent discoloration.

To Serve Reheat the purees, garnish the warm plates with the celeriac and Brussels sprout puree, place the faggots on the Brussels sprout puree and place the carved goose breast on the celeriac puree. Garnish the plate with blanched Brussels sprout leaves and spoon the cranberry sauce onto the plate, sprinkle over dehydrated citrus zest and cranberry flakes.

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