The Caterer 2012 Recipes by Madalene Bonvini-Hamel

FLAVOURS OF 2012 For THE CATERER BY Madalene Bonvini-Hamel www.britishlarder.co.uk

BRITISH SEASONAL HEROES

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Flavours of‌

JANUARY 2012

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Hake, Lightly Curried Mussels

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Hake, Lightly Curried Mussels (Serves 2) For the Pan-Roasted Hake 2 x 120g pieces of hake, scaled and pin bones removed Salt and freshly cracked black pepper 1tsp olive oil 1tbs unsalted butter Method: Season the hake, heat a non-stick frying pan with the oil, place the fish skin side down in the oil and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and continue cooking for a further 2 minutes, serve immediately.

For the Sautéed Brussels Sprouts 300g Brussels sprouts, cut in ¼’s Salt and freshly cracked black pepper 2tbs unsalted butter 1 lemon Method: Blanch the sprouts in salted water till just tender to the knifepoint and drain.

When ready to serve heat a large non-stick frying pan with the butter, once it starts to foam add the sprouts with seasoning and sauté till golden brown, season with the zest and juice of one lemon, serve immediately.

For the Lightly Curried Mussels 1 star anise ¼ tsp coriander seeds ½ cinnamon stick 1tsp mild curry powder Pinch of crushed dried chilli flakes 2 tbs rapeseed oil 1 leek, sliced 1 onion, diced 1 clove of garlic crushed 500g mussels, washed and cleaned 100ml vermouth 150ml dry white wine 150ml double cream Salt and freshly cracked black pepper 2 tbs freshly chopped herbs (chervil, parsley, tarragon, chives) Method: Dry roast the star anise, coriander seeds and cinnamon stick, crush with the curry powder and chilli flakes using a pestle and mortar.

Heat a large saucepan with the oil and sauce the leeks, onion, garlic and spices with seasoning till golden and transparent, stir in the washed mussels and add the vermouth and wine, cover the pan with a lid and cook over high heat for 2 – 3 minutes till the mussels are steamed open.

Add the cream, bring back to the boil, remove the pan from the heat, stir in the herbs, taste and adjust the seasoning if needed.

Serve immediately.

To Serve: Spoon the sauté sprouts at the base of a warm deep serving plate, place the fish on top, spoon the mussels over and around and serve immediately

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Partridge, Pastille and Parsnips

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Partridge, Pastille and Parsnips (Serves 4) For the Pan-Roasted Partridge 2 partridges 1tsp coriander seeds 5 black pepper corns 1 sprig of thyme Salt and freshly cracked black pepper 1tsp olive oil 1tbs unsalted butter Method: Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil.

Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat whilst hot, use for the pastille.

Poach the partridge crowns in the boiling water for 1 minute, leave to rest for 5 minutes and remove the breast from the bone.

When ready to serve heat a frying pan with butter, season the partridge breast and caramelise the partridge breast in the foaming butter skin side down, for 2 minutes, flip it over and continue cooking for a further 2 minutes on the reverse side. Drain on kitchen paper and serve immediately.

For the Pastille 100g roasted flaked partridge leg meat 100g finely sliced leeks 1 banana shallot, finely diced 1 clove of garlic crushed 20g unsalted butter + 40g unsalted butter melted Salt and freshly cracked black pepper 2tbs chopped mixed herbs (parsley, chervil, chives, tarragon) 2 sheets of filo pastry Sumac Method: Preheat the oven to 180 °C and line a baking tray with parchment paper.

Heat a frying pan with the butter and sauté the sliced leeks, shallot and garlic with seasoning until soft and transparent.

In a mixing bowl mix the flaked roasted partridge leg meat, cooked leeks mixture and the chopped herbs.

Cut the filo sheets into 4cm wide strips and brush with melt the butter scatter over the sumac.

Spoon a teaspoon full of mix on one corner of each strip and fold it up in triangle shapes like a samosa, make two per portion, place the parcels on the baking tray and brush each with more melted butter and bake them in the preheated oven for 12- 15 minutes. Serve immediately once baked.

For the Textures of Parsnips and Barley 4 large parsnips 4tbs unsalted butter 200g pearl barley, cooked 100g blanched kale, chilled and chopped Few drops of truffle oil 2 sprig of thyme 50ml olive oil 200ml milk Salt and freshly cracked black pepper Method: For the Truffled Parsnips and Barley: Peel and dice 2 parsnips into 1cm squares. Heat a large non-stick frying pan with 2tbs butter - once it’s foaming sauté the parsnips with seasoning until they turn golden brown,

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reduce the heat and cook the parsnips until soft and caramelised but not mushy. Add the cooked pearl barley and kale and truffle oil and adjust the seasoning if needed. Keep warm.

For the Thyme Roasted Parsnips: Preheat the oven to 200°C and line a roasting tray with parchment paper.

Peel two parsnips and cut each into 6 long wedges. Lay the parsnips on the tray; season and add the 50ml olive oil, mix.

Roast the parsnips for 10 – 12 minutes, until golden and tender to the knifepoint, once cooked chop the thyme and scatter over, set aside until needed.

For the Parsnip Puree: Peel and dice the last two parsnips into 2cm squares, heat a saucepan with the remaining 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.

To Serve: Spoon the warm puree onto warm plates, spoon the barley mixture in the centre, place the roast parsnips on top along with the partridge breast, one per portion and two pastille against the partridge, optionally shave fresh black or summer truffles over. Serve immediately.

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Flavours of‌

FEBRUARY 2012

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Lemon Sole, Cockles, Chicory and Burnt Butter Sauce

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Lemon Sole, Cockles, Chicory and Burnt Butter Sauce Serves 2 3 leeks, two cut in half and one finely sliced 150g unsalted butter 100ml white chicken stock 2 skinless medium size whole lemon sole, on the bone 2 banana shallots, finely diced 1 garlic clove, crushed 150g fresh cockles, washed 100ml dry white wine Juice and zest one lemon 1 head of red chicory, finely shredded Sea salt and freshly cracked black pepper First braise the leeks: Heat a non-stick frying pan over high heat with 20g butter, once it stars to foam add the leeks with seasoning and brown all over, add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8 -10 minutes until the leeks are tender, leave to cook in the stock.

Preheat the oven to 180°C. In a large non-stick frying pan over high heat melt 20g of butter, season the sole and brown on both sides in the pan, transfer the golden brown fish to a baking tray and place in the oven for 10 – 12 minutes. Leave to rest for 2 minutes before serving.

While the fish is in the oven cook the cockles. Heat a medium saucepan over medium heat and melt half of the remaining butter, once it starts to foam and turn beurre noisette add the shallots, garlic, finely sliced leek with seasoning, sauté until transparent and starting to turn golden. Add the washed cockles and deglaze the pan with the wine, cover with a lid and cook over high heat for 2 – 3 minutes, shake the pan and ensure all the cockles have opened, remove the lid, add the shredded chicory and the remaining butter, stir to dissolve the butter and wilt the chicory, season with lemon juice and zest.

Re-heat the leeks, drain and place them on a serving plate, place the fish on top and spoon the cockles, chicory and butter sauce over the fish and serve.

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Orange Posset, Blood Orange Granita and Jelly, Orange Sable

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Orange Posset, Blood Orange Granita and Jelly, Orange Sable (Serves 8/ 10) For the Blood Orange Granita 500ml blood orange juice 75g caster sugar 50ml water 25ml lime juice For the Orange Posset 600ml double cream Juice and zest of 2 oranges Juice and zest of one lemon 150g caster sugar For the Blood Orange Jelly 250ml blood orange juice 50g caster sugar 2 leaves of gelatine For the Orange Sable 160g unsalted butter, room temperature 80g icing sugar Zest of 2 oranges 1teaspoon of orange juice 1 large free-range egg yolk 150g plain flour 50g corn flour Wild sumac 1tablespoon caster sugar baking First make the granita: Dissolve the sugar and water over low heat, once boiling simmer for 2 minutes, remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour. Freeze and continue the stirring until desired large flaked crystals have formed.

While the granita is freezing make the posset: In a small saucepan bring the cream, sugar, juice and zest to a gentle simmer over low heat, stir to dissolve the sugar. Let the cream simmer for 5 minutes, pass the cream through a fine sieve and pour it into a container, refrigerate to set. This should take about 4 hours to set completely.

While the posset is setting make the jelly: Bloom the gelatine in cold water. Dissolve the sugar in the juice over low heat, once boiling remove from the heat, add the bloomed gelatine, stir and pass through a fine sieve, pour into a suitable container, refrigerate to set, about 2 – 3 hours.

While the jelly is setting make the sable: Cream the butter, sugar and orange zest until pale and fluffy, add the egg yolk and orange juice and cream until incorporated. Fold the flour and corn flour, do not over work the mix. Transfer the dough onto clingfilm, press into a flat square, refrigerate for 1 hour.

Preheat the oven to 170°C. Between two sheets of parchment roll the sable paste out to 2mm thickness, cut them into 2cm x 8 cm long fingers, transfer the biscuits to a lined baking tray and sprinkle with sumac.

Bake for 8 – 10 minutes, until just cooked, still pale in colour, dust with caster sugar once it comes out of the oven. Transfer the biscuits to a cooling rack and leave to cool completely.

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Flavours of‌

MARCH 2012

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Slow Cooked Salmon, Pickled Ginger Celeriac, Haricot Beans

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Slow Cooked Salmon, Pickled Ginger Celeriac, Haricot Beans Serves 4 For Slow Cooked Salmon 1 tablespoon table salt 1 tablespoon caster sugar 1 teaspoon finely grated fresh ginger 4 x 80g salmon portions 1teaspoon olive oil 1 sprig of fresh thyme For the Pickled Ginger Celeriac 200g celeriac, peeled ½ teaspoon caster sugar 100ml cider vinegar 1 tablespoon miring 1 teaspoon freshly grated ginger 1 teaspoon grain mustard Salt and freshly cracked black pepper For the Haricot Beans 400g dried haricot beans, soaked over night 1 garlic clove 1 bay leaf ¼ onion 50g fresh ginger, peeled + ½ teaspoon finely grated fresh ginger 100g celeriac, ½ cm diced 1 teaspoon chopped preserved lemon 1 tablespoon freshly chopped chervil 1 tablespoon olive oil 1 teaspoon cider vinegar ½ teaspoon pickled ginger, chopped Pinch of caster sugar Salt and freshly cracked black pepper Juice of ½ lemon First prepare the salmon: Mix the salt, sugar and ginger, rub into the salmon and leave to cure in the fridge for 1 hour. Wash the salt mixture off and place the salmon with the thyme and oil in a vacuum bag, seal on hard vacuum and cook in a preheated water bath at 40°C for 8 minute, cool over ice water. Keep refrigerated till needed.

Prepare the pickled celeriac: Use a Japanese turning slicer to cut the celeriac into long ribbons. In a small saucepan over low heat dissolve the sugar in the vinegar and mirin, add the fresh ginger, mustard and season to taste, add the celeriac ribbons and leave to pickle for 30 minutes.

Prepare the haricot beans: Rinse the soaked beans under cold running water, cover with fresh cold water in a large saucepan over medium heat, add the garlic, bay leaf, onion, fresh ginger and bring to the boil, skim off the impurities and reduce the heat to a gentle simmer for 45 minutes, add salt at the very end and cook until tender. Leave the beans to cook in the cooking water until cold. Puree half of the cooked beans with the boiled ginger and garlic and seasoning to a smooth puree. Cook the diced celeriac in boiling water till tender. For the remaining cooked beans drain the beans, add the cooked celeriac, add the grated fresh ginger and pickled ginger, chopped lemon, olive oil, vinegar, sugar, salt and pepper and chopped herbs. Set aside till needed. Use within one hour.

To serve: Position the haricot beans on the plate, drain the salmon and pickled celeriac. Wrap equal quantities of celeriac ribbons around each piece of salmon, place onto of the beans and serve.

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White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb

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White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb Serves 8 For the White Chocolate and Ginger Cheesecake 300g cream cheese 180ml whipping cream 200g white chocolate, melted 125g caster sugar 4 large eggs, separated 50ml cold water 1tablespoon of finely diced stem ginger For the Ginger Brittle Biscuits 225g caster sugar 120g unsalted butter 120g glucose 120g plain flour 1 teaspoon of ground ginger For the Poached Rhubarb 150ml water 150g caster sugar 1 vanilla pod 350g rhubarb For the Rhubarb Pearls 500ml peanut oil 2 gelatine leaves, soaked 150g poached rhubarb First make the Cheesecake: Place 8 small metal rings in the fridge to chill. Soften the cream cheese, set aside. Semi-whip the cream and set aside. Make an Italian meringue with 4 egg whites, 85g caster sugar and 50ml cold water, whip until glossy and shiny. In a bowl over boiling water whip 40g of caster sugar and 4 yolks to a thick sabayon, stir in the melted chocolate and diced stem ginger. Blend the sabayon and cream cheese then carefully fold the Italian meringue into the sabayon followed by the semi-whipped cream. Transfer the mix to the chilled metal rings and chill until set, about 4 hours.

Prepare the Ginger Brittle Biscuits: In a small saucepan over low heat melt the butter, sugar and glucose, stir until dissolved, do not boil. Once melted and dissolved remove from the heat and stir in the flour and ginger, leave to cool and refrigerate for 2 hours. Preheat the oven to 180°C. Roll small balls, place them on a baking tray lined with silpat and leave 5cm gaps between. Bake for 5 – 7 minutes, till crisp, golden brown and cooked. Leave to cool. Keep in an airtight container for up to two days.

Prepare the Poached Rhubarb: In a small saucepan dissolve the sugar in the water with the seeds from the vanilla pod over low heat, stirring until dissolved, increase the heat and boil the syrup for 4 minutes. Leave to cool. Wash and cut the rhubarb in desired sizes, place in a vacuum bag and add 200ml cold stock syrup, seal the bag and place the bag in a preheated water bath at 80°C for 10 minutes. Transfer the bag to ice water to cool completely. Keep refrigerated until needed.

Prepare the Rhubarb Pearls: Place the oil in the freezer for two hours before needed. Bloom the gelatine.

Blend the poached rhubarb until smooth, gently heat and dissolve the gelatine in the warm rhubarb puree.

Pass the puree through a fine sieve. Use a syringe or a pipette and drop small droplets of the puree in the ice-cold oil, leave them to set, use a slotted spoon to carefully remove them from the oil, rinse under chilled running water and leave to drain. Keep the pearls chilled until serving. Use on the same day.

To serve: remove the cheesecake from the moulds. Drain the poached rhubarb and arrange on the plate with the cheesecake, garnish with the biscuits and rhubarb pearls.

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Flavours of‌

APRIL 2012

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Sea Trout, Jersey Royal and Sea Beet Crush, Nettle Vinaigrette

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Sea Trout, Jersey Royal and Sea Beet Crush, Nettle Vinaigrette Serves 10 -12 For Poached Sea Trout 2.8kg whole sea trout, scaled and gutted Sea salt 3 tablespoons olive oil For the Jersey Royal and Sea Beet Crush 300g Jersey Royal potatoes, washed 3 tablespoons olive oil 1 tablespoon grain mustard 150g sea beet, shredded Sea Salt and freshly cracked black pepper For the Nettle Vinaigrette 80g nettles 50ml fish stock 2 teaspoons Dijon mustard 2 tablespoons cider vinegar 100ml groundnut oil Sea Salt and freshly cracked black pepper First prepare the sea trout: Keeping the fish whole, remove the head and all fins. Remove the bones without filleting the fish. Roll the fish up in clingfilm forming a barrel. Let the fish rest in the fridge for 1 hour.

Cutting 100g portions about 1cm thick, slices through the clinglfilm. You should get about 10 – 12 portions out of one large fish. Place each piece, still with the clingfilm on into a vacuum pouch; add a dash of olive oil to each bag and seal on hard vacuum. Preheat a water bath to 40°C and poach the trout for 12 minutes.

Make the vinaigrette: Bring a medium size saucepan filled with slated water over high heat to the boil.

Blanch the nettles for 2 minutes, drain and refresh in ice water. Drain and blend the blanched nettles with the fish stock till a smooth puree using a powerful blender. Add the mustard, vinegar and seasoning, whilst blending. Slowly incorporate the oil to form an emulsion. Keep refrigerated till needed.

Make the Jersey Royal crush: In a medium saucepan with salted water over high heat boil the jersey Royal potatoes until tender to the knifepoint. Drain and peel them while they are still warm and crush using a fork, stir in the oil and mustard and season to taste. Bring a second medium size saucepan filled with salted water to the boil over high heat and blanch the sea beet for 30 seconds and refresh in ice water. Fold the blanched sea beet into the crushed potatoes and keep warm till serving.

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Barnsley Chop, Jersey Royal Potato Salad, Sorrel Butter

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Barnsley Chop, Jersey Royal Potato Salad, Sorrel Butter Serves 4 For the Barnsley Chops 4 Barnsley chops (approximately 230g each) 2 tablespoons rapeseed oil 1 garlic clove crushed ½ teaspoon fennel seeds, toasted 1 large sprig of thyme Sea Salt and Freshly cracked black pepper 1 tablespoon unsalted butter For the Jersey Royal Potato Salad 1 bunch breakfast radishes 150ml classic vinaigrette ½ teaspoon fennel seeds, toasted ½ teaspoon coriander seeds, toasted 350g Jersey Royal Potatoes, washed 250g Tender Stem Broccoli 1 bunch spring onions Sea Salt and Freshly cracked black pepper For the Sorrel Butter 250g unsalted butter, soft 1 teaspoon grain mustard ½ bunch sorrel, shredded 1 Lemon, zest and juice Sea Salt and Freshly cracked black pepper First make marinade the lamb. Place the Barnsley chops in a large vacuum pouch; add the oil, garlic, fennel seeds and thyme, seal the pouch on hard vacuum and refrigerate to marinade for 2 hours.

Pickle the radishes, remove the leaves, and cut them in half length ways and wash. Place the radishes in a vacuum pouch with 50ml vinaigrette, seasoning, fennel seeds and coriander seeds, seal on hard vacuum and chill for a minimum of 1 hour.

Prepare the sorrel butter. In a medium mixing bowl mix the softened butter with the mustard, sorrel, zest and juice on one lemon and season to taste. Spoon the butter onto clingfilm and then roll it up into a sausage shape, chill for 1 hour.

Boil the Jersey Royal potatoes in a medium saucepan filled with salted water until tender to the knifepoint, drain in a colander. Once cooled cut the potatoes in half, set aside.

In another saucepan filled with salted boiling water cook the broccoli for 1 minute, refresh in ice water, drain and set aside. In the same water blanch the spring onions for 30 seconds, refresh, drain and set aside.

Heat a large non-stick frying pan over high heat with one tablespoon butter, drain the chops, season and cook them in the foaming butter starting first with the fat for 2 minutes, then for further 4 minutes on either side, till golden brown and pink, let the chops rest for 8 minutes whilst keeping them warm. Return the pan to medium heat, wipe clean and melt a small slice of the sorrel butter in the pan, sauté the potatoes till golden all over for 4 minutes, add the broccoli and spring onions, for 30 seconds season and remove from the heat.

Divide the warm salad with the drained pickled radishes between four serving plates, place the chop on top and place a slice of the sorrel butter on top each chop. Drizzle over vinaigrette and serve.

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Flavours of‌

MAY 2012

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Cromer Crab Tortellini, Asparagus Veloute, Samphire and Parsley Jelly

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Cromer Crab Tortellini, Asparagus Veloute, Samphire and Parsley Jelly Serves 10 For the Crab Tortellini 550g “00” pasta flour 1 tablespoon rapeseed oil Sea salt and freshly cracked black pepper 4 whole eggs 6 egg yolks 100g chicken breast meat, skinless and roughly diced 1 egg white 100ml double cream 500g white fresh Cromer crabmeat, all shells removed 4 tablespoons chopped fresh soft herbs (tarragon, chervil, parsley and chives) For the Samphire and Parsley Jelly 60g continental parsley, leaves only 100g samphire 200ml fish stock Sea salt and freshly cracked black pepper 1.5 g agar 1 gelatine leaf For the Asparagus Veloute 400g asparagus, sliced spears and stalk 100g baby spinach 1 tablespoon rapeseed oil 2 banana shallots, finely sliced 1 leek finely sliced 1 celery stick, finely sliced 2 sprigs of parsley 1 teaspoon coriander seeds 125ml dry vermouth 500ml chicken of fish stock Sea salt and freshly cracked black pepper 150ml double cream First prepare the pasta dough: In a food processor blend the flour, oil and seasoning. Slowly add the eggs one at a time. Once the dough comes together, turn it out onto the work surface and kneed the dough for 6 minutes until it forms a smooth ball. Wrap the dough tightly in clingfilm and rest for one hour.

Prepare the tortellini: In a food processor, make a chicken mousse by blending the chicken breast and egg white till smooth. Slowly add the cream and incorporate. Do not over work the mix as the cream can split.

Stir in seasoning. Place a mixing bowl over ice and mix the crabmeat, seasoning, herbs and chicken mousse together. Refrigerate for 1 hour. Roll out the pasta using a pasta machine. Cut out 8cm round disks and spoon a heaped teaspoon of the crab mix into the centre of each pasta disk. Brush the edges with egg wash and fold the disk in half, covering the crabmeat. Lift it in your hand and shape the tortellini.

Once all the tortellini has been shaped, blanch for I minute in a large pan with rapid boiling salted water.

Refresh the blanched tortellini in ice water, drain and glaze with olive oil. Keep refrigerated until needed.

Make the Samphire and Parsley Jelly: Bring a large pan of salted water to the boil over high heat; cover the pan with a lid. Blanch the parsley in the boiling water for one minute, refresh in ice water and then cook it for the second time for two minutes. Refresh once again in ice water. Blanch the samphire in the boiling water for one minute and refresh in ice water. Soak the gelatine in cold water. Once the parsley and samphire are chilled, blend both together until smooth. Heat the fish stock in a small pan over high heat. Add the puree and whisk in the agar. Boil for one minute and then pour it into a small tray. Leave to set for 4 hours.

Make the asparagus veloute: Fill a large saucepan with salted water and boil over a high heat. Add the asparagus and spinach and cook for 2 minutes. Refresh in ice water, drain and keep chilled. In a large saucepan, sauté the shallots, leeks, celery, coriander seeds and parsley in the rapeseed oil over a high heat for about 8 minutes, or until golden brown and softened. De-glaze the pan with the vermouth and cook for 5 minutes. Add the stock and bring the sauce to a gentle simmer for 15 minutes then add the cream and bring the sauce back to the boil and simmer for a further 5 minutes. Pass the sauce through a fine sieve. Blend the hot sauce with the blanched chilled asparagus and spinach. Pass the sauce back through a fine sieve, over ice, to chill as soon as possible.

To serve each serving: Cook the tortellini’s in boiling salted water for 3 minutes, drain and glaze with rapeseed oil. Garnish the bowl with warm cooked asparagus and samphire, cut the samphire and parsley jelly into cubes and arrange it amongst the asparagus garnish and then place the tortellini in the centre of the bowl on top of blanched spinach. Heat the veloute and use a hand held blender (ba-mix) to foam.

Spoon the foam over the tortellini and serve immediately.

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Elderflower and Almond Blancmange

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Elderflower and Almond Blancmange Serves 10 For the Elderflower Sorbet 500ml water 50g glucose 500ml elderflower cordial For the Almond Biscuits 2 egg whites 225g caster sugar 1teaspoon almond extract (flavouring) 300g ground almonds Zest of one lemon and 50ml lemon juice For the Almond Blancmange 2 leaves of gelatine 200ml almond milk (Alpro sells this product sold either chilled or ambient) 100ml whipping cream Zest of one lemon 50g caster sugar 2 tablespoon elderflower cordial 30g ground almonds For the Elderflower Jelly 125ml elderflower cordial 125ml water 1 ½ leaves gelatine First prepare the elderflower sorbet: Using 200ml of the water, add the glucose and bring to the boil.

Simmer for one minute and then add the remaining ingredients. Stir and chill for one hour before churning the sorbet using an ice-cream machine. Keep frozen till needed.

Prepare the almond biscuits: Whisk the egg whites, sugar, lemon juice and almond flavouring until a glossy and thick meringue mixture is formed. Fold in the ground almonds and lemon zest. Pipe the mixture out onto lined baking sheets into the shape of the diameter of a 20 pence coin. Refrigerate over night (uncovered). The following day preheat the oven to 140°C and bake the biscuits for 20 minutes. Let them cool on the tray until completely cold. The biscuits should be lightly golden in colour and crispy. Keep them in a dry airtight container until needed. These biscuits can be prepared three days in advance.

Prepare the almond blancmange: Soak the gelatine in cold water until bloomed and softened. In a medium saucepan over medium heat, bring the almond milk, cream, lemon zest, sugar, cordial and almonds to the boil. Simmer for 1 minute and remove the pan from the heat. Drain the gelatine, squeeze to remove any access liquid and add to the hot mix. Whisk to dissolve and pass the mix through a sieve. Pour the mix into suitable serving bowls or glasses holding approximately 0.125cl volume, leave 1cm gap for the elderflower jelly. Transfer the bowls to the fridge to set for at least 4 hours. Keep chilled till needed.

Prepare the elderflower jelly: Soak the gelatine in cold water till softened and bloomed. In a small saucepan over high heat, bring the cordial, water to the boil. Drain the bloomed gelatine and whisk it into the cordial mix, pass the jelly through a fine sieve and leave to cool till about 10°C at room temperature.

Pour the jelly on top of the set blancmange and return to the fridge to set for about 2 hours.

To serve each serving: crush two biscuits per serving portion into fine crumbs and scatter the crumbs in a line onto the set elderflower jelly, scoop a quenelle of sorbet on top and garnish with suitable edible flowers.

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Flavours of‌

JUNE 2012

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Lobster Salad, Savoury Blackcurrants & Beet

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Lobster Salad, Savoury Blackcurrants & Beet Serves 8 For the Lobster 4 x1lb native lobsters 1 tablespoon extra virgin olive oil 120g sea trout, skinless and boneless 1 egg white 50ml double cream 1 tablespoon chopped fresh tarragon + two large sprigs Sea salt and freshly cracked black pepper 1 large Maris Piper potato 2 tablespoons clarified butter For the Crushed Peas with Tarragon 400g fresh garden peas, shelled 50ml extra virgin olive oil 1 tablespoon freshly chopped tarragon Juice and zest of one lime Sea salt and freshly cracked black pepper For the Blackcurrant and Tarragon Fluid Gel 500g blackcurrants 250ml water 250g sugar 2 sprig of tarragon 4g agar For the Salad 24 baby beetroots 150ml extra virgin olive oil 12 baby fennel 2 limes, segmented 100g blackcurrants 1 tablespoon red wine vinegar ½ teaspoon crushed fennel seeds 80g fresh pea shoots, washed Sea salt and freshly cracked black pepper 1 tablespoon caviar

First prepare the lobster: kill the lobsters humanely by putting a knife thorough the head. Remove the tails and claws. Bring a large pan of water to the boil, cook the tails for 4 minutes and the claws for 7 and refresh in ice water. Remove the meat from the tails and claws. Trim the tails and claws and keep the trimmings for the croquette. Place the tails and claws in a vacuum bag with the tarragon and oil, seal on hard vacuum and cook in a preheated water bath at 53°C for 18 minutes, refresh in ice water. Keep refrigerated till needed.

Make the croquettes: Blend 1/3 of the trout with the egg white till smooth, add the cream and seasoning.

Dice the remaining trout and lobster trimmings very small and mix with the puree, chopped tarragon and season to taste. Shape them in 50g balls and chill. Use a vegetable slicer to make potato spaghetti, mix with seasoning and clarified butter. Wrap potato strings around each ball and refrigerated till needed.

To cook the beetroot: remove the leaves and wash, place the baby beet with 50ml olive oil, salt and pepper in a vacuum pouch, seal on hard vacuum. Bake in a preheated oven at 110°C in the vacuum pouch for 1 hour 20 minutes, remove from the bag, keep the liquid and peel the beetroots. Place the cooked beetroots in the cooking liquid with the blackcurrants, vinegar and extra 50ml olive oil, season to taste.

To cook the baby fennel: wash and prepare the fennel, place them in a vacuum pouch with 50ml oil and seasoning, seal on hard vacuum and cook them in a preheated water bath at 85°C for 1 hour, refresh in ice water.

Make the fluid gel: in a medium saucepan bring the blackcurrants, tarragon, water and sugar to the boil, reduce the heat and simmer for 10 minutes. Pass the mix through a fine sieve, do not puree the fruits, discard the fruits and measure 450ml of juice into a small saucepan and add the agar. Bring to the boil for one minute and transfer to a clean bowl. Leave to set completely, blend till smooth and glossy and transfer the gel to a clean squeeze bottle, keep chilled till needed.

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Make the crushed peas: bring a pan of salted water to the boil, blanch the fresh peas for 1 minutes, refresh and drain. Crush the peas with the oil, tarragon and seasoning using a blender.

Cook the croquettes in a deep fat fryer at 160째C till golden brown and cooked all the way through, drain and season.

To serve each serving: place a large dot of the blackcurrant gel on the one side of the plate; place the fried croquette on top. Arrange the fennel, beetroot, crushed peas and lobster on the other side and garnish with the pickled blackcurrants, lime segments, caviar and pea shoots. Drizzle over the beetroot pickling liquid and serve.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

33

Blackcurrant and Coconut Financier, Blackcurrant Mousse

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Blackcurrant and Coconut Financier, Blackcurrant Mousse Serves 16 For the Blackcurrant and Coconut Financier 250g butter 50g flour 250g desiccated coconut 200g sugar 6 egg whites 100g blackcurrants For the Blackcurrant Mousse 2 leaves gelatine 200g blackcurrants 150g sugar 25g crème de cassis 80ml water 4 egg yolks 250ml cream For the Blackcurrant and Tarragon Fluid Gel 500g blackcurrants 250ml water 250g sugar 2 sprig of tarragon 4g agar For the Poached Blackcurrants 100g sugar 100ml water Juice and zest of one lemon 2 sprigs of tarragon 250g blackcurrants First prepare the Blackcurrant and Coconut Financier Mix: turn the butter into burnoisette, pass through a fine sieve and set aside to cool for 10 minutes. While the butter is cooling grind the desiccated coconut till a fine powder, mix with the flour. Whisk the egg whites and sugar to a soft peak meringue. Stir the cooled butter into the flour and coconut mix and fold the meringue into the mix. Transfer to a sealed container and refrigerate overnight.

Make the Blackcurrant mousse: soak the gelatine in cold water. In a small saucepan bring the blackcurrants, 100g sugar and 50ml water to the simmer, cook for 10 minutes, remove the pan from the heat and add the drained gelatine. Stir to dissolve and blend till smooth, pass the puree through a fine sieve, and leave the puree to cool at room temperature. In a bowl over a bain-marie whisk the egg yolks, remaining sugar and water to a sabayon and whisk in the cooled puree, leave to cool for 10 minutes.

Semi-whip the cream and once the mix is cooled fold the whipped cream into the mix and transfer to a sealed container and refrigerate overnight.

Make the fluid gel: in a medium saucepan bring the blackcurrants, tarragon, water and sugar to the boil, reduce the heat and simmer for 10 minutes. Pass the mix through a fine sieve, do not puree the fruits, discard the fruits and measure 450ml of juice into a small saucepan and add the agar. Bring to the boil for one minute and transfer to a clean bowl. Leave to set completely, blend till smooth and glossy and transfer the gel to a clean squeeze bottle, keep chilled till needed.

Poach the blackcurrants: in a small saucepan dissolve the sugar in the water with the tarragon, lemon zest and juice, simmer for 2 minutes, remove the pan from the heat and add the blackcurrants. Leave to cool, keep refrigerated till needed.

The following day, bake the financiers, preheat the oven to 190°C and grease 16 times 3� diameter (6oz) metal moulds with butter and dust with caster sugar. Weigh 50g of the mix into the greased moulds and divide the blackcurrants between the moulds pushing them into the mix.

Bake for 12 minutes till the edges are golden brown, dust with fresh caster sugar and turn them out onto a cooling rack.

To serve each serving: Place the warm financier in position, spoon a quenelle of the blackcurrant mousse on top and garnish the plate with the fluid gel, poached blackcurrants and shavings of fresh coconut and sprigs of dried tarragon.

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Flavours of‌

JULY 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

36

Dover Sole and Scallops with Stuffed Courgette Flowers

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Dover Sole and Scallops with Stuffed Courgette Flowers Serves 4 as a starter For the Stuffed Courgette Flowers 4 fresh scallops, shelled 80g skinless white fish fillet (such as cod) 1 egg white 100ml double cream 1 tablespoon finely chopped mixed fresh herbs (such as chives, chervil and tarragon) 4 fresh courgette flowers sea salt and freshly cracked black pepper For the Broad Bean and Courgette Crush 100g coarsely grated courgettes 100g double-podded broad beans 50g rocket leaves 1 clove garlic, crushed 25g toasted pine nuts 1 tablespoon tahini 1 teaspoon Dijon mustard 80ml rapeseed oil juice of 1 lemon For the Pan-fried Dover Sole and Scallops 4 skinless Dover sole fillets 4 scallops, shelled 2 tablespoons rapeseed oil 100g fresh sea purslane, leaves only and washed 100g double-podded broad beans 1 tablespoon classic/house vinaigrette First, prepare the scallop mousse for the stuffed courgette flowers. Blend the scallops, white fish and egg white together in a blender until smooth. Add a small amount of seasoning and one third of the cream, pulse blend, then add the remaining cream and pulse blend to mix. Stir in the chopped herbs, then transfer the mixture to a piping bag. Remove the flower stem from the inside of each courgette flower and pipe the scallop mousse inside, then close the flowers and twist gently to secure. Refrigerate until needed.

Prepare the broad bean and courgette crush. Place all the ingredients in a blender and blend until smooth, then taste and adjust the seasoning, if necessary. Refrigerate until needed.

Prepare the Dover sole and scallops. For the Dover sole spirals, season each fillet, then roll each fillet into a spiral and secure using a cocktail stick. Season the scallops.

Steam the courgette flowers for about 6 minutes or until the flowers are cooked and the filling is firm.

Remove from the heat and keep warm. Meanwhile, pan-fry the Dover sole and scallops. Heat 1 tablespoon of rapeseed oil in a large, non-stick frying pan and pan-fry the Dover sole spirals for about 3 minutes on each side or until cooked and golden brown. Drain on kitchen paper and keep warm. Heat the remaining oil in the same pan and pan-fry the scallops for about 1½ minutes on each side or until cooked, then drain on kitchen paper.

To serve, spoon the broad bean and courgette crush on to the serving plates, then place a steamed stuffed courgette flower on to each plate, along with a pan-fried Dover sole fillet and scallop. Dress the sea purslane and broad beans in the vinaigrette, then scatter over the top. Serve immediately.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

38

Mackerel with Pickled Red Gooseberries and Sea Lettuce Jelly Parcels

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Mackerel with Pickled Red Gooseberries and Sea Lettuce Jelly Parcels Serves 8 as a starter For the Pickled Red Gooseberries 200g caster sugar 200ml red wine vinegar 1 clove garlic, crushed 1 banana shallot, finely diced 50g peeled fresh root ginger, finely grated 5 coriander seeds, lightly crushed 4 cloves, lightly crushed 400g red gooseberries, topped and tailed sea salt and freshly cracked black pepper For the Red Gooseberry and Sea Lettuce Jelly Parcels 200g red gooseberries, topped and tailed 55g red sea lettuce (dulse), washed 300ml cold water 100g caster sugar 15g Sosa elastic 200g (prepared weight) smoked mackerel, skin and bones removed, flesh flaked 1 spring onion, finely sliced 80g cucumber, very finely diced 1 tablespoon finely chopped fresh chervil finely grated zest and juice of ½ lime 2 teaspoons mascarpone For the Pan-fried Mackerel 8 fresh mackerel fillets (125–150g each), skin on, pin bones removed and scaled 2 tablespoons rapeseed oil 200g red sea lettuce (dulse), washed and roughly chopped, to serve 80g fresh nasturtium leaves, to garnish First, prepare the pickled red gooseberries. Put the sugar, vinegar, garlic, shallot, ginger, coriander seeds and cloves in a saucepan and cook over a low heat, stirring until the sugar has dissolved. Increase the heat to medium and bring to the boil, then simmer for about 10 minutes or until the mixture becomes syrupy and the shallot is soft. Add the gooseberries and seasoning, stir and leave over the heat for 1 minute (the mixture does not need to come back to the boil) and then remove from the heat. Transfer the pickled gooseberries to a container and leave to cool for 1 hour, then cover and keep refrigerated until needed.

The pickled gooseberries can be made up to 3 days in advance.

Next, prepare the red gooseberry and sea lettuce jelly parcels. Put the gooseberries, sea lettuce, water and sugar in a saucepan and cook over a low heat, stirring until the sugar has dissolved, then bring to a gentle simmer and simmer gently for about 10 minutes or until the gooseberries have completely collapsed and the liquid is pink in colour. Remove from the heat and set aside for 30 minutes. Pass the mixture through a fine sieve, then measure 250ml of the liquid into a small saucepan (discard any remaining liquid). Whisk in the elastic, then bring the mixture to the boil over a medium heat, stirring continuously, and simmer for 30 seconds. Remove from the heat and pour the mixture into a sturdy large white plastic tray so that it is 2mm thick. Leave to set and cool completely at room temperature.

While the mixture is cooling, make the filling for the jelly parcels. Put the smoked mackerel into a bowl, add the spring onion, cucumber, chervil, lime zest and juice and mascarpone and mix well. Cover and chill until needed.

Cut the jelly into long strips, each about 7 x 2cm. Spoon a teaspoonful of the smoked mackerel filling mixture on to one end of a jelly strip, then roll up the jelly, enclosing the filling to form a jelly parcel with open ends. Repeat with the remaining jelly strips and mackerel filling (you need to make 3 jelly parcels per portion). Transfer the jelly parcels to a tray and keep refrigerated until needed.

For the pan-fried mackerel, cut each fresh mackerel fillet in half (to serve 2 pieces per portion) and score the skin with a sharp knife, then season. You’ll need to cook the fish in 2 batches. Heat 1 tablespoon of the rapeseed oil in a large, non-stick frying pan and pan-fry half of the fish pieces, skin-side down first, over a medium heat for about 3 minutes or until golden brown, then flip the fish over and cook for a further 1 minute on the second side. Drain on kitchen paper. Keep warm while you cook the second batch of fish as before, using the remaining oil.

To serve, divide the red sea lettuce between 8 serving plates, then position 3 jelly parcels on each plate.

Spoon the pickled red gooseberries on to the plates, then place 2 pieces of pan-fried mackerel on each plate. Garnish with the nasturtium leaves and serve immediately.

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Flavours of‌

AUGUST 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

41

Pollack with Pollack Brandade and Sherry-pickled Cucumber

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Pollack with Pollack Brandade and Sherry-pickled Cucumber Serves 8 as a starter For the Pollack Brandade 200g skinless, boneless pollack 1 teaspoon table salt 2 tablespoons rapeseed oil 100g leeks, finely sliced 200g Desiree potatoes, cut into 1cm dice 100g onions, finely diced 1 clove garlic, crushed 1 tablespoon chopped fresh parsley freshly cracked black pepper, to taste For the Sherry-pickled Cucumber 190g cucumber, peeled and deseeded ½ teaspoon table salt 25ml Manzanilla sherry For the Sherry-pickled Kohlrabi 380g kohlrabi, peeled ½ teaspoon table salt 1 tablespoon Manzanilla sherry 1 teaspoon sherry vinegar 1 tablespoon rapeseed oil For the Cucumber Carpaccio and Pan-fried Pollack 1 whole cucumber (about 380g) 240g green beans, trimmed 1 tablespoon rapeseed oil 8 x 50g pieces of skinless, boneless pollack sea salt, to taste a small handful of celery cress, to garnish First, prepare the pollack for the brandade. Cut the pollack into even-sized dice, place in a suitable dish and sprinkle over the salt, then cover and refrigerate overnight (about 8 hours).

While the pollack is salting, prepare the sherry-pickled cucumber and kohlrabi. First, start with the cucumber. Chop the cucumber into 5mm dice and place in a suitable dish, then sprinkle over the salt and set aside for 10 minutes. Wash the salted cucumber under cold running water, then drain and pat dry.

Transfer the drained cucumber to a clean vacuum pouch and add the sherry, then seal on hard vacuum and refrigerate for 4 hours.

Prepare the sherry-pickled kohlrabi. Use a 1cm parisienne scoop to scoop ball shapes from the kohlrabi.

Place the kohlrabi balls in a bowl and sprinkle over the salt, then set aside for 10 minutes. Wash the salted kohlrabi balls under cold running water, then drain and pat dry. Transfer the drained kohlrabi to a clean vacuum pouch and add the sherry, sherry vinegar and rapeseed oil, then seal on hard vacuum and refrigerate for 4 hours.

The following day, finish the brandade. Wash the salted pollack under cold running water and drain in a colander. Heat the rapeseed oil in a saucepan, then add the leeks, potatoes, onions and garlic, and black pepper to taste, then cover and sweat over a medium heat for about 8 minutes or until the potatoes are soft, stirring regularly. Add the drained pollack and cook for a further 5 minutes or until the fish is cooked and flaking into strands, stirring regularly.

Remove from the heat and carefully transfer the mixture to a blender, then pulse- blend a couple of times or until the mixture resembles a coarse purée/mash consistency (do not blend the mixture too much).

Transfer the brandade to a bowl and fold in the chopped parsley. Cover the surface directly with cling film to prevent a skin forming and keep the brandade warm.

Prepare the cucumber carpaccio. Wash the cucumber, then cut it in half widthways. Using a Japanese mandolin, thinly slice the cucumber into long slices (about 1mm thick), then trim the slices so they all measure about 8cm long. Place the cucumber slices on a plastic tray and season lightly with salt, then set aside for 10 minutes. Carefully wash the salted cucumber and pat dry, then set aside.

Meanwhile, cook the green beans in a pan of boiling salted water for about 2 minutes or until just tender, then drain and keep warm.

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In the meantime, for the pan-fried pollack, heat the rapeseed oil in a large, non-stick frying pan until hot.

Season the pollack pieces with salt, then add them to the pan and pan-fry over a medium heat for 2–3 minutes on each side or until cooked and golden brown. Drain on kitchen paper.

To serve, lay 2 slices of cucumber carpaccio on each serving plate, place a neat pile of green beans at one end, then place a piece of pan-fried pollack on top of the beans. Place a quenelle of the brandade opposite the green beans and pollack. Drain the pickled cucumber and pickled kohlrabi and place a few pieces of each on to each plate. Garnish with the celery cress and serve immediately.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

44

Peach and Muscovado Sugar Upside-down Cakes with Natural Yogurt Sorbet

Madalene Bonvini-Hamel | www.britishlarder.co.uk

45

Peach and Muscovado Sugar Upside-down Cakes with Natural Yogurt Sorbet Serves 12 For the Natural Yogurt Sorbet 185ml cold water 175g caster sugar 50ml freshly squeezed lemon juice 400ml full-fat natural yogurt For the Candied Oats 100g jumbo rolled oats 50g pumpkin seeds 1 tablespoon clear honey 1 teaspoon amaretto liqueur For the Peach Sauce 250g fresh (stoned) peaches, roughly diced 100g caster sugar 100ml cold water For the Peach Upside-down Cakes 250g unsalted butter, softened 250g dark muscovado sugar 6 fresh peaches, firm but ripe 2 large free-range eggs 100g plain flour 100g ground almonds 1 teaspoon baking powder finely grated zest of 1 lemon a pinch of table salt First, prepare the sorbet. Put the water and sugar in a small saucepan and cook over a medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, bring the mixture to a simmer and simmer for 2 minutes. Remove from the heat, pour the syrup into a mixing bowl and leave to cool for 15 minutes, then add the lemon juice and yogurt and mix well. Cover and chill for 1 hour. Pour the chilled mixture into an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model). Keep frozen until you are ready to serve (then keep any leftover sorbet in the freezer and use within 1 week).

Next, prepare the candied oats. Preheat the oven to 180°C/Gas Mark 4. Line a baking tray with non-stick baking paper and set aside. In a mixing bowl, mix together the oats, pumpkin seeds, honey and liqueur, then spread the mixture out evenly on the prepared baking tray. Bake in the oven for 5–8 minutes or until the oats and pumpkin seeds are toasted and golden brown. Remove from the oven and leave the mixture to cool completely on the baking tray. Once cool, break the candied oats into smaller pieces, then transfer to an airtight container until you are ready to serve. The candied oats can be made in advance and will keep in an airtight container in a cool, dry cupboard for up to 1 week.

Meanwhile, make the peach sauce. Place the peaches, sugar and water in a saucepan and cook over a medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, bring the mixture to a simmer and simmer for about 5 minutes or until the peaches are soft. Remove from the heat, carefully transfer the mixture to a blender and blend until smooth, then pour the peach sauce into a bowl and chill it rapidly over ice. Once cold, cover and refrigerate until you are ready to serve.

Prepare the peach upside-down cakes. Preheat the oven to 180°C/Gas Mark 4. Grease twelve 8 x 3.5cm individual round cake tins, then line the bases with non-stick baking paper and set aside. Put 125g of the butter and 125g of the sugar in a bowl and cream together until pale and fluffy. Divide the mixture between the prepared cake tins, spreading it evenly to cover the bases completely. Set aside at room temperature while you prepare the peaches.

Score a cross in the base of each peach using a sharp knife. Blanch the peaches in a pan of boiling water for 30 seconds, then remove using a slotted spoon and plunge them into a bowl of iced water. Drain the peaches, then peel them (the skins should slide off easily now). Cut the peaches in half and remove the stones. Put a peach half, cut-side down, into each prepared cake tin, on top of the creamed mixture. Set aside while you prepare the cake batter.

Put the remaining 125g butter and 125g sugar in a bowl and cream together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, ground almonds, baking powder, lemon zest and salt, then lightly fold the dry ingredients into the creamed mixture until combined, but do

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not over mix. Divide the batter between the prepared tins, carefully spreading it evenly over the peach halves.

Bake the cakes in the oven for about 20 minutes or until well risen and cooked. Remove from the oven and then immediately and carefully invert the cakes on to a heatproof board or tray (so that the peach halves are facing uppermost) and remove the tins (if you do not turn them out immediately, they will stick to the tins). Remember to take extra care as hot caramel can cause serious burns. Serve the upside-down cakes warm.

To serve, spoon a tablespoon of the peach sauce on to each serving plate and place a warm peach upside-down cake on top of the sauce. Place a teaspoonful of the candied oats on top of each peach half and then place a scoop of the yogurt sorbet on top. Serve immediately.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Flavours of‌

SEPTEMBER 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Sweetcorn and Clam Chowder

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Sweetcorn and Clam Chowder Serves 6 as a starter For the Sweetcorn 4 large fresh corn cobs sea salt and freshly cracked black pepper For the Steamed Clams 1kg fresh Palourde clams in shell, cleaned 80g onion, finely sliced 80g leek, finely sliced 2 large fresh parsley sprigs 2 large fresh rosemary sprigs 400ml dry white wine For the Sweetcorn and Clam Soup 2 tablespoons rapeseed oil 300g potatoes, peeled and finely sliced 120g onion, finely diced 100g celery, finely diced 100g leek, finely sliced 2 cloves garlic, crushed 50g smoked streaky bacon, finely diced about 500g cooked sweetcorn kernels (from the cooked cobs above) 400ml clam cooking liquor (from steaming the clams above) 1.2 litres fish stock 200ml double cream For the Sweetcorn, Potato and Bacon Garnish 1 tablespoon rapeseed oil 100g smoked streaky bacon, finely diced 100g potatoes, peeled and cut into 5mm dice 150ml fish stock 100g cooked sweetcorn kernels (from the cooked cobs above) First, cook the sweetcorn. Remove the husks and silk from the corn, wash and drain the cobs, then season each one with salt and pepper. Wrap each cob in wet kitchen paper, place them in the microwave and cook on HIGH for 8 minutes. Once the cooking time is complete, leave them in the microwave for a further 8 minutes. Remove from the microwave, then carefully remove the cooked kernels from the cobs using a serrated knife. Set 100g cooked kernels aside for the garnish and the rest (about 500g) are used for the soup.

While the sweetcorn is cooking, steam the clams. Place a large saucepan with a tight-fitting lid over a high heat and once it is hot, add the clams, onion, leek, herbs and salt and pepper to the pan. Carefully add the wine, then cover and cook over a high heat for 2–3 minutes or until the clams are steamed open.

Remove from the heat and drain the cooking liquor through a sieve. Reserve the cooking liquor (you need about 400ml) and clams and discard the vegetables and herbs. Keep 18 clams in their shells for the garnish and then pick the meat from the rest of the shells (discard any clams that remain closed). Set aside.

Next, prepare the soup. Heat the rapeseed oil in a large saucepan until hot, add the potatoes, onion, celery, leek, garlic, bacon and salt and pepper, then cover and sweat over a low heat for 8 minutes.

Remove the lid, increase the heat and cook for a further 2 minutes or until the vegetables are softened and the bacon is cooked. Add the reserved picked cooked clam meat, the sweetcorn kernels and clam cooking liquor and cook for 3 minutes, then add the fish stock, cover and bring the soup to a gentle simmer. Cook for 10 minutes, then add the cream and bring the soup back to a simmer for 2 minutes.

Remove the pan from the heat and use a thermomix or blender to blend the soup until it is very smooth.

Gently reheat the soup until piping hot and adjust the seasoning to taste.

Meanwhile, prepare the garnish. Heat the rapeseed oil in a small saucepan, then add the bacon and potatoes with a little salt and pepper and sautĂŠ over a medium heat for about 6 minutes or until golden brown. Add the stock, then cover and simmer for a further 6 minutes or until the potatoes are cooked. Stir in the sweetcorn kernels and reheat gently until hot.

To serve, ladle the hot soup into warm bowls and spoon the hot garnish and reserved clams in their shells on top. Serve immediately with warm crusty bread and butter.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

50

Grey Mullet with SautĂŠed Potatoes and Girolles and Pickled Blackberries

Madalene Bonvini-Hamel | www.britishlarder.co.uk

51

Grey Mullet with Sautéed Potatoes and Girolles and Pickled Blackberries Serves 4 as a main course For the Pickled Blackberries and Kohlrabi 80g caster sugar 150ml red wine 100ml red wine vinegar 2 black peppercorns ½ teaspoon coriander seeds 1 bay leaf a sprig of fresh rosemary 200g fresh blackberries 380g kohlrabi sea salt and freshly cracked black pepper For the Sautéed Potatoes and Girolles 400g potatoes, peeled and cut into 1.5cm cubes 1 tablespoon unsalted butter 1 teaspoon rapeseed oil 200g fresh girolles, cleaned (halved or quartered, if large) 50g fresh horseradish For the Pan-fried Grey Mullet 1 tablespoon rapeseed oil 4 boneless (scaled) fillets of grey mullet (125g –150g each), skin on rapeseed oil, for drizzling First, prepare the pickled blackberries and kohlrabi. Put the sugar, wine, red wine vinegar, peppercorns and coriander seeds in a small saucepan and cook over a medium heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil, then boil rapidly for 8–10 minutes or until the liquid reduces and becomes a syrupy consistency. Remove the pan from the heat, add the herbs and blackberries, then leave to cool at room temperature. Once cold, cover and refrigerate until needed.

Once the blackberry mixture has chilled for 2 hours, peel, then slice the kohlrabi into 2mm-thick slices and season with salt. Drain 80ml of the pickling syrup from the blackberries and return the remaining blackberry mixture to the fridge. Place the sliced kohlrabi and measured pickling syrup into a clean, small vacuum pouch and seal on hard vacuum. Refrigerate overnight.

Prepare the sautéed potatoes and girolles. Cook the potato cubes in a pan of boiling salted water for 6–8 minutes or until they are nearly cooked but are not completely soft. Drain the potatoes in a colander and set aside. Heat the butter and rapeseed oil in a large, non-stick frying pan until melted, then add the cooked potatoes, girolles and salt and pepper and sauté over a medium heat for 6–7 minutes or until golden brown. Remove the pan from the heat and drain the potatoes and girolles on kitchen paper. Peel, then finely grate the fresh horseradish over the top and keep warm while you cook the fish.

To pan-fry the fish, heat the rapeseed oil in a large, non-stick frying pan until hot. Season the fish on both sides with salt, then add the fillets to the pan, skin-side down, and cook over a medium heat for 4–5 minutes or until the skin is golden and crisp. Turn the fish over and cook for about 2 minutes on the flesh side or until the fish is cooked, then remove from the heat and drain on kitchen paper.

To serve, drain the pickled blackberries and kohlrabi. Place the kohlrabi on the plates first, then divide the sautéed potatoes and girolles between the 4 plates. Place one fillet of fish on each plate and garnish with the pickled blackberries, then drizzle over a little pickling syrup and finish with a drizzle of rapeseed oil.

Serve immediately.

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Flavours of‌

OCTOBER 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

53

Butternut Squash and Chickpea Falafels with Pickled Elderberries

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54

Butternut Squash and Chickpea Falafels with Pickled Elderberries Serves 6 as a starter For the Baked Butternut Squash and Chickpea Falafels 1 tablespoon rapeseed oil 500g (prepared weight) butternut squash, peeled, deseeded and roughly diced 1 teaspoon ras el hanout 300g canned chickpeas (rinsed and drained weight) 150ml vegetable stock 1 tablespoon tahini 1 tablespoon chopped mixed fresh herbs (such as thyme, chervil and chives) 120g dried breadcrumbs (preferably panko) 50g linseeds sea salt and freshly cracked black pepper For the Butternut Squash Purée 1 tablespoon unsalted butter 300g (prepared weight) butternut squash, peeled, deseeded and diced 1 teaspoon ground cumin 100ml vegetable stock finely grated zest and juice of 1 lime For the Pickled Elderberries 125g fresh elderberries (topped and tailed), washed 50ml red wine vinegar 1 teaspoon caster sugar For the Salad 500g butternut squash, skin left on, cut into 5mm-thick slices, seeds removed 250g baby fennel (about 6), trimmed and left whole 1 tablespoon rapeseed oil 1 teaspoon ras el hanout 150g canned chickpeas (rinsed and drained weight) a small sprig of fresh thyme, leaves only First, prepare the falafels. Line a baking tray with non-stick baking paper and set aside. Heat the rapeseed oil in a saucepan, add the butternut squash, ras el hanout and salt and pepper, then cover and sweat over a low heat for about 10 minutes or until just before the squash starts to colour. Add the chickpeas and stock, cover the pan and cook over a low heat for a further 10 minutes or until the squash has started to break up and the mixture is thickened and fairly dry.

Remove from the heat and add the tahini, then mash to form a coarse paste. Transfer the mixture to a bowl, stir in the herbs, then cover and chill for 2 hours. (The falafel mixture can be made in advance up to this stage and will keep in an airtight container in the fridge for up to 3 days.)

Mix the breadcrumbs and linseeds together in a bowl. Scoop the falafel mixture into walnut-sized balls and roll each portion in the crumb mixture, then shape each one into a ball. Place the coated balls on the prepared baking tray and keep chilled until you are ready to serve.

While the falafels are chilling, make the purée. Melt the butter in a saucepan, add the butternut squash, cumin and salt and pepper, then cover and cook over a medium heat for 8 minutes. Add the stock, then cover and cook for a further 8 minutes or until the squash is completely soft. Remove from the heat and add the lime zest and juice, then purée until smooth. Set aside. When you are ready to serve, reheat the purée in the saucepan over a low heat for 3–5 minutes or until it is hot.

Meanwhile, prepare the pickled elderberries. Put the elderberries, red wine vinegar and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved. Continue to cook over a low heat until the mixture is boiling, then simmer for 30 seconds. Remove from the heat, pour the mixture into a heatproof bowl and set aside to cool.

In the meantime, prepare the salad. Preheat the oven to 180°C/Gas Mark 4. Line a baking tray with nonstick baking paper and set aside. Place the butternut squash and fennel on the prepared baking tray, season with salt and pepper, then drizzle over the rapeseed oil and sprinkle with the ras el hanout. Roast in the oven for 20–22 minutes or until the vegetables are tender. Bake the falafels in the oven at the same time for about 12 minutes or until they are crispy on the outside and hot all the way through.

Remove the falafels and roasted vegetables from the oven, then stir the chickpeas and thyme leaves into the roasted vegetables to complete the salad.

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To serve, spread a spoonful of the purĂŠe on each plate, then arrange the hot falafels and warm roasted vegetable salad on each plate. Spoon over the pickled elderberries and serve.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Duck Lasagnes with Crispy Duck Winglets and Turnip Cream

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Duck Lasagnes with Crispy Duck Winglets and Turnip Cream Serves 4 as a main course For the Crispy Duck Winglets 8 duck winglets (first winglets only – the part closest to the breast not the tips) 2 sprigs of fresh thyme 1 clove garlic, peeled 10 coriander seeds 5 white peppercorns 1 large free-range egg 1 tablespoon seasoned plain flour 120g dried breadcrumbs (preferably panko) For the Duck Lasagnes 140g type ‘00’ pasta flour a pinch of sea salt 1 teaspoon olive oil 1 large free-range egg 2 large free-range egg yolks 1 tablespoon unsalted butter 80g banana shallots, diced 2 cloves garlic, crushed 80g celery, diced 80g leeks, diced 200g mixed wild mushrooms, rinsed and sliced 360g flaked confit duck leg meat (skinless and boneless) 3 tablespoons chopped fresh mixed herbs (such as thyme, rosemary, chervil and chives) 150ml red wine sauce For the Turnip Cream 50g unsalted butter 1kg turnips, peeled and roughly diced 2 cloves garlic, crushed 100g onions, diced 2 tablespoons plain flour 500ml white chicken stock 200ml double cream sea salt and freshly cracked black pepper First, prepare the duck winglets. Preheat a waterbath to 78°C. Place the winglets in a vacuum pouch with the thyme, garlic, coriander seeds and peppercorns and seal on hard vacuum. Cook in the preheated waterbath for 10 hours, then chill the cooked winglets in iced water. Remove the cooked winglets from the bag (discard the rest of the ingredients) and gently pull the bones out so you are left with boneless winglets. Roll each boneless winglet to make a sausage shape and wrap in cling film, then place on a baking tray lined with non-stick baking paper and chill in the fridge for 2 hours.

Once the winglets are chilled and set, whisk the egg in a small bowl, place the seasoned flour in another bowl and the breadcrumbs in a third bowl. Remove the cling film and roll each winglet first in the flour, then in the egg and lastly in the breadcrumbs. Return to the baking tray and chill in the fridge for a further 2 hours. When you are ready to serve, deep-fry the coated winglets at 160°C for 4–5 minutes or until crisp and golden brown. Remove using a slotted spoon, drain on kitchen paper and serve.

Meanwhile, make the pasta for the lasagnes. In a food processor, blend the flour, salt, olive oil, egg and egg yolks together to form a firm dough. Shape the pasta dough into a ball, then wrap in cling film and refrigerate for 1 hour.

While the dough is resting, make the turnip cream. Melt the butter in a saucepan, add the turnips, garlic, onions and salt and pepper, then cover and sweat over a low heat for 10 minutes. Add the flour and cook for a further 2 minutes, stirring, then stir in the stock, increase the heat and simmer, stirring regularly, for 10 minutes or until the turnips are soft. Add the cream, bring the mixture back to a simmer for 5 minutes, then remove from the heat and blend the mixture to form a smooth, fairly thick cream. Set aside until needed.

(The turnip cream can be made in advance and kept in an airtight container in the fridge for up to 3 days.

It can then be used from chilled to assemble the lasagnes.)

For the lasagne filling mixture, melt the butter in a saucepan, then add the shallots, garlic, celery, leeks, wild mushrooms and salt and pepper and sauté over a medium heat for about 8 minutes or until slightly softened. Remove from the heat, then add the duck meat, herbs and red wine sauce and mix well.

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Preheat the oven to 180°C/Gas Mark 4. To assemble the lasagnes, roll the pasta dough into thin sheets using a pasta machine, then cut out 12 discs of pasta large enough to fit 4 individual round oven-to-table serving dishes (each dish about 12cm diameter and 5cm deep – cast iron dishes are ideal). Spoon some duck mixture into the base of each serving dish, top this with a pasta disc, then spoon some turnip cream on top. Repeat the process two more times for each dish, ending with a layer of turnip cream on top of each one. Bake the lasagnes in the oven for about 18 minutes or until golden brown on top and bubbling and the pasta is cooked.

Meanwhile, deep-fry and drain the coated duck winglets, as directed above.

Remove the lasagnes from the oven and place 2 crispy duck winglets on top of each lasagne. Serve the baked lasagnes immediately with braised round shallots, braised baby turnips and cooked baby leeks.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Flavours of‌

NOVEMBER 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

60

Celeriac, Oyster and Apple Soup

Madalene Bonvini-Hamel | www.britishlarder.co.uk

61

Celeriac, Oyster and Apple Soup Serves 6 as a starter For the Soup 40g unsalted butter 400g celeriac, peeled and roughly diced 200g eating apples, peeled, cored and roughly diced 200ml champagne or dry white wine 1 litre white chicken stock 6 fresh oysters (rock or native) in shell, cleaned and shucked (juice retained and sieved to remove sand and grit) 200ml double cream sea salt and freshly cracked black pepper For the Garnish 100g eating apples, cored and cut into fine batons 3 teaspoons caviar First, make the soup. Melt the butter in a large saucepan over a low heat, add the celeriac, diced apples and salt and pepper, then cover and sweat for 6–8 minutes or until softened without colouring.

Remove the lid and increase the heat to medium, then add the champagne and cook for 5–6 minutes to reduce the champagne to a syrup. Add 850ml of the chicken stock and all the strained oyster juices, cover and bring the soup to a gentle simmer, then cook for 18–20 minutes or until the celeriac is fully cooked and soft.

Add the cream, then bring the soup back to a simmer for 2 minutes. Remove the pan from the heat and blend the soup until smooth, then pass it through a fine sieve. Keep the soup warm while you poach the oysters.

Heat the remaining chicken stock in a small saucepan over a medium heat and bring it to a gentle simmer. Poach the oysters in the simmering stock for 30 seconds. Drain, reserving the oysters and discarding the stock.

Serve the hot soup in warm bowls with the poached oysters. Garnish each portion with some apple batons and ½ teaspoon caviar. Serve immediately.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

62

Rabbit, Celeriac Fondue

Madalene Bonvini-Hamel | www.britishlarder.co.uk

63

Rabbit, Celeriac Fondue Serves 6 as a starter For the Rabbit Croquettes 100g chicken mousse 200g cooked and flaked rabbit leg meat 80g finely grated (peeled) celeriac 1 tablespoon finely chopped fresh sage 50g seasoned plain flour 1 large free-range egg, lightly beaten 50g fine dried breadcrumbs sea salt and freshly cracked black pepper sunflower oil, for deep-frying For the Rabbit Loins 4 slices Parma ham or similar (about 15g each slice) 6 fresh sage leaves 4 rabbit loins (about 480g total weight) 80g (stoned weight) ready-to-eat dried prunes, roughly diced 80g crepinette (caul fat), washed and drained 2½ tablespoons unsalted butter 4 rabbit kidneys, cleaned For the Celeriac Fondue 1 tablespoon unsalted butter 200g celeriac, peeled and roughly diced 200ml white chicken stock 100ml double cream For the Celeriac Fondant 100g unsalted butter 250g celeriac, peeled and cut into discs, each disc about 1cm thick and 2cm wide (you need 6 discs in total) deep-fried crispy sage leaves, to garnish red wine sauce, to serve First, prepare the rabbit croquettes. Combine the chicken mousse, cooked flaked rabbit leg meat, grated celeriac, chopped sage and salt and pepper. Divide and shape the mixture into 6 even walnut-size balls.

Pane the balls by first rolling them in the seasoned flour, then in the beaten egg and then finally in the breadcrumbs, to coat all over. Refrigerate to set until needed (about 30 minutes).

Prepare the rabbit loins. Lay 2 slices of Parma ham on a chopping board, letting the slices overlap each other slightly. Place 3 sage leaves in a row on top of the ham, followed by 2 rabbit loins, next to each other, then place half of the diced prunes on top of the loins. Roll the ham up to wrap it around the filling (the loins will be slightly exposed at each end), shaping into a tight sausage. Repeat the process with the rest of the Parma ham, sage leaves, rabbit loins and prunes to make 2 sausage shapes. Wrap each ‘sausage’ in crepinette and then refrigerate until needed.

Prepare the celeriac fondue. Melt the butter in a medium saucepan over a low heat, add the celeriac and salt and pepper, then cover and sweat for about 8 minutes or until softened. Add the chicken stock, cover and cook over a medium heat for about 12 minutes or until the celeriac is fully cooked and soft and the liquid has reduced. Add the cream and bring to a simmer for 2 minutes. Remove the pan from the heat and blend the mixture to form a smooth, thick purée. Keep warm until needed.

Meanwhile, prepare the celeriac fondant. Place the butter, celeriac discs and salt and pepper in a small frying pan, add 2 tablespoons of water and cover with buttered non-stick baking paper (no lid). Place over a low heat and melt the butter, then cook the celeriac fondants for 8–10 minutes on one side until they are tender and golden but not brown. It’s important to do this over a low heat. Flip the fondants over and cook for a further 5 minutes. Remove from the heat, then set aside in the warm pan until needed.

In the meantime, roast the rabbit loins. Preheat the oven to 180°C/Gas Mark 4. Melt 1 tablespoon of the butter in a frying pan, add the rabbit loin ‘sausages’ and cook for about 3 minutes on each side or until golden all over. Transfer the pan to the oven and roast in the oven for about 6 minutes or until cooked through and succulent on the inside and crisp and golden on the outside. Remove from the oven, transfer to a wire rack, cover with foil and leave to rest for 5 minutes. Keep warm until you are ready to serve.

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While the rabbit loins are resting and just before serving, pan-fry the rabbit kidneys. Melt the remaining 1½ tablespoons butter in the same frying pan that you cooked the loins in. Add the rabbit kidneys and pan-fry for about 1 minute or until cooked and golden.

Meanwhile, while the rabbit loins are roasting, deep-fry the rabbit croquettes in hot sunflower oil at 160°C for about 5 minutes or until cooked, crisp and golden brown. Drain on kitchen paper.

To serve, spoon some warm celeriac fondue onto each serving plate. Cut each of the roasted rabbit loins into 3 and serve 1 piece per portion. Place a warm celeriac fondant and a rabbit croquette on each plate. Garnish with deep-fried crispy sage leaves and serve with red wine sauce.

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Flavours of‌

DECEMBER 2012

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Creamy Brussels Sprouts Soup with Puffed Stilton and Walnut Beignets

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Creamy Brussels Sprouts Soup with Puffed Stilton and Walnut Beignets This recipe is taken from The British Larder: A Cookbook for all Seasons (page 414) Serves 4 as a starter For the Puffed Stilton and Walnut Beignets 100ml milk 50g unsalted butter ¼ teaspoon sea salt 80g plain flour a pinch of cayenne pepper 2 large free-range eggs 60g Stilton, crumbled into small pieces 30g walnuts, roughly chopped sunflower oil, for deep-frying For the Creamy Brussels Sprouts Soup 1 tablespoon unsalted butter 150g (prepared weight) leeks, trimmed, washed and finely shredded 100g peeled potatoes, finely sliced 600ml white chicken stock 300g (prepared weight) Brussels sprouts, trimmed and finely shredded 100ml double cream sea salt and freshly cracked black pepper First, prepare the beignet batter (see Cook’s Note). Put the milk, butter and salt into a saucepan and heat gently until the butter has melted, then bring the mixture to a gentle simmer. Remove the pan from the heat and immediately sift the flour and cayenne pepper into the milk mixture, then beat vigorously with a wooden spoon until the mixture forms a ball of dough. Return to a very low heat and cook gently for 5 minutes, stirring continuously, then remove from the heat.

Transfer the dough to an electric stand mixer fitted with a paddle attachment. Turn the mixer on and add the eggs to the dough, one at a time, beating well after each addition. Beat until the mixture becomes silky, smooth and shiny. Add the Stilton and walnuts and mix well, then cover and refrigerate the batter until the soup is cooked and you are ready to serve.

Make the creamy Brussels sprouts soup. Melt the butter in a large saucepan, then add the leeks, potatoes and salt and pepper and sauté over a medium heat for 6–8 minutes or until slightly softened and lightly coloured. Add the stock and bring to the boil, then lower the heat, cover and simmer gently for 8 minutes.

Add the Brussels sprouts and bring back to the boil, then simmer for a further 3–4 minutes or until the potatoes are tender. Add the cream, then return to the boil and simmer for 2 minutes. Remove from the heat, purée until smooth, then reheat gently until hot. Taste and adjust the seasoning. Keep the soup hot until you are ready to serve.

To cook the beignets, heat the sunflower oil to a temperature of 160°C. Once the oil is hot enough, spoon heaped teaspoons of the batter into the hot oil and deep-fry the beignets (in two batches) for about 2 minutes or until golden brown and crisp all over. Drain on kitchen paper, season with salt and serve immediately.

To serve, ladle the hot soup into bowls and serve with the Stilton and walnut beignets alongside.

Cook’s Note The Stilton and walnut beignet batter can be made a day in advance and kept refrigerated until you’re ready to use it the following day. Often resting the batter for a day actually improves the flavour and makes the finished beignets lighter and puffier.

Recipes from The British Larder a Cookbook for All Seasons

Madalene Bonvini-Hamel | www.britishlarder.co.uk

68

Turkey Ballotines with Jerusalem Artichokes and Chestnuts

Madalene Bonvini-Hamel | www.britishlarder.co.uk

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Turkey Ballotines with Jerusalem Artichokes and Chestnuts Serves 6 as a main course For the Turkey Ballotines 6 x 125g turkey breast escalopes 200g turkey breast meat, roughly diced 1 large free-range egg white 80ml double cream 1 tablespoon chopped fresh flat-leaf parsley 100g stoned medjool dates, finely diced 100g vacuum-packed chestnuts, chopped 12 rashers smoked streaky bacon 1 tablespoon unsalted butter sea salt and freshly cracked black pepper For the Jerusalem Artichoke and Chestnut Purée 1 tablespoon unsalted butter 400g peeled Jerusalem artichokes, finely sliced 80g vacuum-packed chestnuts, roughly chopped 200ml white chicken stock 50ml double cream For the Sautéed Jerusalem Artichokes and Chestnuts and Red Kale 400g peeled Jerusalem artichokes 1 tablespoon unsalted butter 120g (prepared weight) fresh chestnuts, roasted and peeled 200g red kale, stalks removed and leaves roughly shredded First, prepare the turkey ballotines. Place each turkey escalope between 2 sheets of cling film and use a meat hammer to flatten each one to about 3–4mm thickness. Refrigerate until needed.

Place the diced turkey breast meat and egg white in a blender and blend until smooth, then add the cream and salt and pepper and pulse blend to incorporate – do not overwork, otherwise the mousse will split. Transfer the mixture to a mixing bowl and then fold in the parsley, dates and chestnuts. Refrigerate for 30 minutes before using.

To finish preparing the ballotines, lay the flattened turkey breasts out on a chopping board. Divide the blended turkey mixture evenly between the 6 breasts, then roll each one up to form a sausage shape. Cut the bacon rashers in half widthways. Lay 4 half rashers of bacon on the chopping board next to each other (slightly overlapping), then place 1 turkey ‘sausage’ or ballotine on one end of the bacon. Roll the bacon up to wrap it around the ballotine (the ballotine will be slightly exposed at each end). Repeat the process with the rest of the bacon and turkey ballotines. Wrap the ballotines tightly in cling film and refrigerate for 1 hour.

To cook the turkey ballotines, preheat the waterbath to 72°C, seal the turkey ballotines individually in vacuum pouches and then cook them for 25 minutes. Once you are ready to serve, remove the ballotines from the pouches. Melt the butter in a frying pan over a medium heat, add the ballotines and cook for 6–7 minutes or until golden brown all over. Transfer to a wire rack, cover with foil to keep them warm and leave to rest for 5 minutes before serving.

While the ballotines are cooking in the waterbath, make the artichoke and chestnut purée. Melt the butter in a saucepan over a medium heat, then add the artichokes and salt and pepper and sauté for 7–8 minutes or until they start to take on colour. Add the chestnuts and chicken stock, then reduce the heat, cover and cook for 10–12 minutes or until the artichokes are soft and falling apart. Add the cream and bring back to a simmer for 1 minute. Blend the mixture to form a smooth purée, then keep warm until needed.

Meanwhile, cook the Jerusalem artichokes for the sautéed vegetables in a pan of boiling salted water until just tender, then drain and cut them into wedges.

While the cooked ballotines are resting, finish the sautéed vegetables. Melt the butter in a large, non-stick frying pan, then add the artichoke wedges and the fresh chestnuts and sauté over a medium heat for 6–7 minutes or until golden brown. Meanwhile, cook the kale in a large pan of boiling salted water for about 5 minutes or until tender but still slightly al dente. Drain the kale, add it to the sautéed artichokes and chestnuts and toss to mix, then drain the vegetable mixture on kitchen paper.

To serve, spoon some warm artichoke and chestnut purée on to each serving plate. Divide the sautéed vegetable mixture between the plates, placing it on top of the purée. Carve the turkey ballotines into thick, even slices and arrange on top of the vegetables. Serve with a Madeira or red wine jus.

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