MARINATED SCALLOP, GREEN ALMONDS, BUTTERMILK, STINGING NETTLE

Serves 2

For the almond pickling liquor

350ml water

180ml champagne vinegar

140g granulated sugar

3g salt

10 drops almond flavour burst

For the green almonds

20 green almonds

250ml water

120g granulated sugar

85ml champagne vinegar

85ml white balsamic vinegar

5g fine salt

For the almond buttermilk

140g almonds

500 ml water

75ml buttermilk

Maldon sea salt for seasoning

For the stinging nettle oil

250ml vegetable Oil

660g stinging nettle leaves

220g baby spinach

For the apple ribbons

1 Granny Smith apple

300ml almond pickling liquor

For the hand-dived scallops

2 extra-large scallops

100ml almond pickling liquor

20ml olive oil

To garnish

2 sprigs baby stinging nettle leaves

2 sprigs chickweed

2 sprigs hawthorn buds l For the almond pickling liquor, combine the water, vinegar, sugar and salt. Bring to the boil and set aside to cool. Once cooled stir in almond flavour burst and set aside to use later. l For the green almonds, combine water, sugar, vinegars and salt. Bring to the boil. Crack open the outer husks of the green almonds to release the premature almond inside and place in a small heat proof bowl. Cover the almonds with the warm pickle liquor, cover and allow to stand for a few hours. l For the almond buttermilk, cover almonds with water in an airtight container and allow to soak for 48 hours in the refrigerator. Once soaked drain the soaking water and rinse with fresh water. Add nuts to a jug blender together with 500ml of water and blend at high speed for two minutes. Strain mixture through a nut bag and reserve all the liquid. Gather the nut bag and press mixture to extract as much almond milk as possible. Discard the ground nut mixture in the bag and chill the almond milk. Once chilled, mix the almond milk with the buttermilk, season with salt and reserve for later. l For the stinging nettle oil, blanch greens in boiling water for 30 seconds and refresh in ice water. Squeeze all remaining water from greens and set aside. Bring oil up to 100°C in thermomix , add greens and blitz on high speed for about 2 minutes. If a thermomix isn’t available, heat the oil to 40°c pour into a jug blender along with the greens and blitz on high for 3 minutes. Once blended pass through oil filter and allow to drip through. Once passed cool as quick as possible and set aside for garnishing. l For the apple ribbons, using a turning slicer, make one continuous ribbon from the apple and quickly submerge in the almond pickling liquor. Remove apple from liquor and cut in to strips about 30cm long, neaten the edges and store in the liquor. This can further be compressed inside a vacuum chamber if desired. If a turning slicer is not available the same result can be obtained with a vegetable peeler. Store ribbons for final plating up. l For hand-dived scallops, holding the scallops gently slice them into five equal disks going across the mussel. Lay the slices gently at the base of a small flat bottomed vessel. Pour 100 ml of the pickling liquor in a small mixing bowl and gently whisk the olive oil to combine. Shallow marinade the scallops by covering them with the mixed liquor and gently agitate for two minutes. Remove slices of scallop from dressing and place on absorbent cloth. Dress lightly with Maldon salt l To plate and garnish, starting with the apple ribbons, pat dry a single ribbon and string into the centre of the plate. Arrange five slices of the marinated scallop around the apple ribbon, filling any gaps completing a smaller circle in the centre of the plate. Drain the pickled green almonds and place 6-8 nuts in and around the scallops and apple. Finish garnishing with the young greens by placing the chickweed, hawthorn buds and nettle leaves around and over the plate. Finally dress the plate with a few tablespoons of the almond buttermilk. Split the buttermilk with a few drops of the nettle oil and serve.

JEAN DELPORT is the chefpatron of Michelin -starred Restaurant Interlude.

See Jean in the Chefs Theatre on Monday 1st May at 12pm

Pasta E Ceci

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced 1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas salt l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions. l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red. l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer. l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking. l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.

STELLA ARTOIS UNFILTERED POACHED HALIBUT, MORELS, PURPLE ASPARAGUS, CAVIAR BEURRE BLANC

For the poached halibut

450g halibut loin skin on

500ml stella artois unfiltered

3 bay leaves

1 cinnamon stick

For the sauteed honey & malt morels

200g morel mushrooms

50g salted butter

40g lavender honey

5g malt extract

1 sprig of thyme

½ clove of garlic

For the purple asparagus fricassee

175g purple asparagus

20ml olive oil

70g garden peas

1 banana shallot

½ sprig of thyme

For the caviar beurre blanc

150ml stella artois unfiltered

70g chardonnay vinegar 370g unsalted butter

30g salmon caviar

30g lumpfish caviar

10g chives

5g lemon juice (to taste)

To garnish

Shaved black truffle

Chive & cornflowers l Wash and gently pat dry the halibut loin. Cut into 2 x 225g portions. Remove the skin and check for bones. In a large, heavy-based pan, add the Stella Artois Unfiltered, bay leaves and cinnamon stick, Bring to a gentle simmer. Place the halibut loins in the hot liquid, poach for 6 minutes. Remove from the liquid and allow to stand for 1 minute.

Stella Unfiltered Poached Halibut, Morels, Purple Asparagus, Caviar Beurre

Poached Halibut

450g Halibut Loin Skin on

500ml Stella Artois Unfiltered

3 Bay Leaves l In a non-stick frying pan with a touch of oil brought to a high heat, sear the halibut loins in the pan flesh side first. Turn over, place in a pre-heated oven at 180°C 3 minutes.

1 Cinnamon Stick

Refresh in cold water. Finely dice the shallot. In a small saucepan, add the olive oil, peas and shallot with the thyme leaves. Gently cook for 4 minutes. Cut the purple asparagus into 3 pieces per spear and add to the pan cook for another minute.

Sauteed Honey & Malt Morels

200g Morel Mushrooms

50g Salted Butter

40g Lavender Honey

5g Malt Extract

Wash and gently pat dry the halibut loin, cut into portions Remove the skin and check for bones base pan, add the Stella Artois Unfiltered, bay cinnamon stick, bring to a gently simmer, place in the hot liquid, poach for 6 minutes Remove and allow to stand for 1 minute. In a non-stick touch of oil bring to a high heat, sear the halibut flesh side first, turn over, place in a pre-heated minutes

Wash the morels and trim the bases Finely chop garlic and pick the thyme leaves In a non-stick pan add the butter once foaming add the mushrooms and sauté add the garlic and thyme, cook for 2 minutes add the honey and malt extract and cook down to a glossy sticky glaze

1 Sprig of Thyme

½ Clove of Garlic

Purple Asparagus Fricassee

175g Purple Asparagus

300ml Water

5g Table Salt

20ml Olive Oil l Wash the morels and trim the bases. Finely chop the garlic and pick the thyme leaves. In a non-stick frying pan add the butter. Once foaming add the mushrooms and sauté. Add the garlic and thyme, cook for 2 minutes. Add the honey and malt extract and cook down to a glossy sticky glaze.

70g Garden Peas

1 Banana Shallot

½ Sprig of Thyme l Dice the butter and leave at room temperature. Finely chop the chives. In a medium size saucepan, add the Stella Artois Unfiltered and chardonnay vinegar and bring to a gentle simmer. Remove from the heat, add the diced butter bit by bit gently whisking to incorporate. Add the chives and both caviars to the pan, taste, and season with lemon juice.

Prep and snap the asparagus, bring to a rolling water and add the salt, blanch the asparagus and remove from the water, refresh in cold water dice the shallot, In a small sauce pan, add the and shallot with the thyme leaves, gently cook minutes, cut the purple asparagus into 3 piece and add to the pan cook for another minute

Caviar Beurre Blanc l Prep and snap the asparagus, bring a pot of salted water to a rolling boil and blanche the asparagus for 2 minutes.

150ml Stella Artois Unfiltered

70g Chardonnay Vinegar

370g Unsalted Butter

30g Salmon Caviar l Build the dish, starting with the fricassee then the halibut loin, mushrooms, nappe the caviar beurre blanc and finished with fresh shaved black truffle and edible flowers and herbs.

30g Lumpfish Caviar

10g Chives

5g Lemon Juice (To Taste)

Garnish

Shaved Black Truffle

Chive & Cornflowers

Dice the butter and leave at room temperature the chives In a medium size saucepan, add Unfiltered, chardonnay vinegar bring to a gentle remove from the heat add the diced butter whisking to incorporate add the chives and both the pan, taste, and season with lemon juice www.tlcgourmet.co.uk

CONFIT LEEKS, JERUSALEM ARTICHOKE VINAIGRETTE, MISO HAZELNUT, CANDIED LEMON

For the leeks confit sous vide with onion oil

350g vegetable oil

200g onion and leek trimmings including skin chopped finely

1 tsp onion seeds

2 large leeks

1 bay leaf

2 sprigs thyme

2 crushed garlic cloves

For the hazelnut miso emulsion

100g silken tofu

30g brine from a jar of olives

40g hazelnut oil

60g vegetable oil

A scant 1⁄8th tsp xanthan gum

1 tsp sherry vinegar

1 tsp onion powder

2 tsp red miso

White pepper

To assemble

1 packet of celery cress

2 tsp vegetable oil for searing the leeks

See foodiesfestival.com for the Jerusalem artichoke vinaigrette, crisps, hazelnut miso crumb and candied lemon recipes l For the confit leeks, trim the leeks of all the green set aside the whole leek whites and use the trimming and any onion skins to flavour the oil below. Heat the oil, trimmings and onion seeds until bubbling over medium low heat. Simmer for 45 minutes, regulating the heat to ensure that the trim caramelises but doesn’t burn. Take off the heat and leave to infuse until cool. Pass through a fine sieve. l Take the leeks and trim off the roots. Seal in a vac pack bag with the oil, garlic, bay and thyme. Cook at 90 degrees for 30 minutes in an immersion circulator. Check for doneness by squeezing - they may require 10 more minutes dependant on thickness. Cool down in the bag in a bath of ice and water. l Slice each leek into 3 sections across and then in half lengthways. l For the hazelnut miso emulsion, in a blender, blitz the tofu, brine, xanthan gum, miso, onion powder and sherry vinegar. Slowly add the oils with the motor running, building up an emulsion. Transfer to a small plastic bottle. l Sear the leeks cut side down in a pan and finish heating in the pan in a 180ºC oven for 5 minutes. Reheat the Jerusalem artichoke vinaigrette over a low heat in a pan. On 6 warmed plates divide the vinaigrette. Drizzle with the hazelnut miso emulsion. Top with the hazelnut miso crumb, artichoke crisps and candied lemon and garnish with the celery cress.

SAM PRYOR is the chefpatron of Fourth and Church. See Sam cooking live in the Chefs Theatre on Monday 1st May at 3pm

Pho In A Flash

Serves 1

1 small carrot

3 slices of tofu, or 25g soy chunks

100g fine rice noodles (not egg noodles!)

1 tsp onion powder

1 cinnamon stick, snapped

1 star anise

¼ tsp Chinese 5 spice

½ tsp light brown sugar

2½ tsp vegan bouillon powder

25g beansprouts

1 red chilli, sliced

4 mint sprigs

4 coriander sprigs

4 basil sprigs

½ lime, sliced l Use a veggie peeler or julienne peeler to shave the carrot into either wide ribbons or thin strips. Put them into a large heatproof jar (if you can find one that is around 700ml in volume, that would be perfect). l Heat a dry non-stick frying pan or cast-iron skillet over a medium heat and add the slices of tofu, if using. Cook for 3–5 minutes on each side or until lightly grilled. Remove from the pan and allow to cool, before adding to the jar. l Put the remaining ingredients into the jar, in layers, with the soy chunks, if using, and placing the chilli, herbs and lime slices on top, then seal tightly. Keep refrigerated until lunchtime. To serve, remove the lid and take out the chilli, herbs and lime slices. Boil a kettle and pour 600ml boiling water into the jar. l Cover loosely with the lid and leave for 5 minutes, then remove the lid and stir well. Put the lid back on and leave for a further 2 minutes. l Transfer the pho to a bowl and top with the chilli, herbs and lime slices. Or return those straight to the jar and eat it out of that.

RICHARD MAKIN is the School Night Vegan, voted ‘Best Vegan Blog’ by Vegan Food and Living magazine in 2020. See Richard in the Chefs Theatre on Saturday 29th at 4pm

Lemongrass Pork Burgers with Fried Egg and Sriracha

Serves 4

For the pork patties

500g pork mince

1 lemongrass stalk, woody outer layers removed, finely chopped, or 1 tbsp lemongrass paste

4 garlic cloves, peeled and crushed, or 4 tsp garlic paste

Pinch of fine sea salt

1 tbsp dark soy sauce

½ small onion or 1 medium shallot (60g), peeled and finely chopped

1 egg, beaten

10g fresh ginger, peeled and grated, or 2 tsp ginger paste

2½ tsp fish sauce

2½ tsp caster sugar

¼ tsp ground white pepper

½ long red chilli, deseeded and finely chopped

2 tbsp flavourless oil

To serve

1 Quick Cucumber, Garlic and Chilli Pickle recipe (see book)

4 brioche buns or hamburger buns, halved

2 eggs

Sriracha, to taste

Tender lettuce leaves, such as cos or baby gem

1 tomato, thinly sliced

½ long red chilli, thinly sliced, deseeded if you prefer less heat (optional)

Crispy fried shallots (optional; shop-bought are fine)

Handful of tender herbs, such as coriander leaves, Thai basil leaves or mint leaves

4 tbsp Kewpie or ordinary mayonnaise

Bamboo skewers or cocktail sticks l Combine the ingredients for the pork patties, except the oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince into 4 patties, about 2–3cm thick; they should be the same size as the burger buns. l Toast the burger buns, cut-side down, in a large non-stick frying pan on a medium heat for 1–2 minutes until golden, and then set aside. l Heat the oil in the pan on a medium heat. Add the patties, reduce the heat to mediumlow and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. Fry the eggs to your liking. l Drain the pickle, then assemble the burgers. Squeeze a generous amount of sriracha on the bottom of each bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickle, chilli, fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickle on the side.

LARA LEE is a ChineseIndonesian Australian chef and food writer. See Lara in the Chefs Theatre on Monday 1st May at 5pm

ASplash ofSoy by Lara Lee, published by Bloomsbury on 27 April (£22 RRP Hardback). Louise Hagger photographer, Alexander Breeze prop stylist