FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

TATTON PARK 7-9 JULY, 2023

Saucy Spaghetti Alla Puttanesca

400g dried spaghetti

Extra virgin olive oil

5 garlic cloves, peeled and finely sliced

5 anchovy fillets

1 tbsp Peperoncino chilli flakes

50g black olives, pitted, roughly chopped

2 tbsp capers

250ml tomato passata

2 tbsp Tomato puree

Salt & pepper

Small bunch flat leaf parsley roughly chopped l Put a large pan of salted water on to boil. When bubbling, add the pasta, stir, and cook until al dente. l Heat the oil in a large frying pan over a medium-low heat. l Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers. l Add the passata and puree and stir well, then simmer for about 10 minutes. Season with salt and pepper. l Drain the pasta, then tip into the frying pan with the sauce and toss well to combine and top with fresh parsley. Buon Appetito

THE ALBERTI TWINS appeared on Love Island before becoming successful chefs. See the Alberti Twins in the La Española Chefs Theatre on Saturday 8th at 1pm

TATER’ASH OF AGED CUMBRIAN SIRLOIN WITH MUSHROOM CATSUP

Serves 1

For the tater’ash

50g swede, diced

50g carrots, diced 50g celery, diced

20g banana shallot, finely diced 30g black truffle, diced 100g red potatoes, diced 4 slices white bread

20g picked parsley leaf 20g picked celery leaf 275g dry-aged sirloin, diced 50g dripping

Tabasco

Smoked Maldon salt Mignonette pepper

Kosher salt l For the mushroom catsup, coal oil, parsley oil and beef butter, see website for recipe l Mix swede, carrot and celeriac in one vac bag, potato cubes in another. Season each bag generously with dashi/salt and a little pepper. Seal and cook at 85ºC for 1 hour, remove and cool in bags. Do not refrigerate. l Mix together shallot, celery and truffle with the veg and potato. Season sirloin to taste with Tabasco, coal oil and smoked salt, then mix into veg. l Remove crusts from bread, roll flat and dice to ½cm. Heat a small amount of dripping in a pan to smoking. l Toss in bread cubes and fry to light gold. Drain and season to taste. l Finely shred celery leaves and parsley together. Dress tater’ash in catsup then spoon into serving bowl. Dress with shredded parsley and celery leaves, finish with pepper and parsley oil (optional).

ADAM REID is chef-patron at 4 AA

Rosette-winning The French. See Adam in the La Española Chefs Theatre on Saturday 8th at 12pm

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE TATTON PARK 7-9 JULY, 2023

Chicken Schnitzel Tenders With Crispy Chilli Cucumbers

Serves 1

For the chicken

1 large chicken breast

40g plain flour

½ tsp smoked paprika

A pinch of cayenne

½ tsp fine salt

2 eggs, lightly beaten

40g panko breadcrumbs

2 tsp sesame seeds

Plenty of rapeseed oil, for frying

Flaky salt, for sprinkling

A slick of mayo

A shake or two of sriracha

A brioche bun, sliced in half

A lime wedge, to serve (optional)

For the cucumber

2 tsp sesame oil

2 tsp crispy chilli oil,

Plus extra to serve

½ lime, juiced

½ tsp salt

1 tspmaple syrup or runny honey

2 spring onions, finely sliced lengthways chilled cucumber, sliced into ribbons l Put the chicken breast in a sandwich bag or between two pieces of cling film or baking paper and bash it until it’s about 2.5cm thick. (I tend to use a rolling pin for the bashing.) Slice the bashed-out chicken into wide strips. l Take two large plates and a wide bowl. On one plate mix the flour with the paprika, cayenne and salt. Put the beaten eggs in the bowl. On the other plate, mix together the crumbs and sesame seeds. l One by one, dredge the chicken pieces in the flour, then the egg, then the crumbs. Really pack the crumbs on to the chicken, pressing them on with your hands to coat the strips all over. l Heat plenty of rapeseed oil in a large frying pan over a medium heat. Fry the chicken pieces for about 3 minutes on each side. Don’t move them around in the pan; just leave them to really go golden and crisp up. If the crumbs are cooking too quickly, turn the heat down a little. When the chicken is cooked through, remove the strips to a plate, drain them on kitchen paper and sprinkle them with flaky salt. l While the chicken is cooking, make the cucumber. Put all the ingredients apart from the cucumber itself in a large bowl and beat them together with a fork to make a dressing. Put the cucumber strips in a sandwich bag and bash them a little with your rolling pin. Then, toss them in the dressing. They’ll happily sit in the fridge for a while before serving. l Mix the mayo with a couple of shakes of sriracha. Turn the heat back on under the chicken pan and quickly fry the cut side of each bun half, then remove the halves to a plate, toasted sides upwards. Spread a little mayo on the bottom half of the bun, then pile the hot chicken on top, then the cold, spicy cucumber. Serve with a lime wedge for squeezing into your bun just before you bite into it, if you like, and a little more crispy chilli oil.

ELEANOR STEAFEL is a features writer and columnist for the Daily Telegraph. See Eleanor in the La Española Chefs Theatre on Fri 7th at 4pm

The Art of Friday Night Dinner by Eleanor Steafel, published by Bloomsbury on 30 March 2023 (£26.00 RRP, Hardback)

Photographs © Sophie Davidson

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE

TATTON PARK 7-9 JULY, 2023

Masala Spiced Side Of Salmon With Cucumber And Pomegranate Raita And Pink Pickled Onions

For the pink pickled onions

½ red onion, finely sliced into rings

Lime juice

Pinch sea salt

Good pinch of nigella seeds

For the cucumber and pomegranate raita

125g cucumber

100-150g yoghurt

Pinch salt

Pinch dried mint

Handful of pomegranate seeds

½ tsp toasted cumin seeds (optional)

For the salmon

Side of salmon (about 600g)

1 tbsp vegetable oil

1 tbsp runny honey

For the spice seasoning

1 and a half tsp toasted cumin seeds

1 and a half tsp toasted and crushed coriander

¾ tsp garam masala

½ tsp dried red chilli flakes

1 tsp mild Kashmiri chilli powder

½ tsp garlic granules

½ tsp onion granules

1 level tsp salt or to taste

½ tsp dried fenugreek leaves (methi) l For the pink pickled onions, cover the onions with a good squeeze of lime juice and salt then rub between your fingers. l Sprinkle with a good pinch of nigella seeds and mix through. Set aside. If you want a hot pink colour, pickle overnight, covered. For the raita, grate the cucumber using the coarse side of a box grater. Place in a tea towel or muslin cloth and squeeze out all of the liquid. Mix the cucumber with the yoghurt in a bowl, and season with sea salt, dried mint, and toasted cumin if using. l Adorn with pomegranate seeds. Refrigerate until serving. For the salmon, preheat your oven to 200ºC. Massage the fish with vegetable oil. Place the salmon on a lined flat baking tray skin side down. Brush the side facing you, all over with honey. l Mix all of the seasoning ingredients together: cumin, coriander, garam masala, chilli flakes, chilli powder, salt, methi, garlic and onion granules. l Scatter the seasoning all over the salmon and allow to sit for 10 minutes. Oven bake for about 15 minutes or until cooked. Serve with cucumber & pomegranate raita, pink pickled red onions, rice and salad.

SARAH WOODS was a finalist on Britain’s Best Home Cook. See Sarah in the La Española Chefs Theatre on Friday 7th at 2pm

Desi Kitchen by Sarah Wood, published by Michael Joseph, £30

Mexican Inspired Caesar Salad

Serves 4

Co-op Mexican mini fillets

1 Co-op tortilla wrap cut into 3cm squares

3 rashers of Co-op back bacon, diced

40g Ricotta cheese

1 head romaine lettuce

1 tbsp olive oil

For the dressing

5 tbsp Greek yogurt

1 pack fresh coriander

½ lime juice

1 small garlic clove

¼ green chili or 1 tbs of jarred jalapenos

2 anchovies (optional)

1 tbsp olive oil

Pinch of salt & pepper l Cook chicken according to pack instructions keep warm l In a frying pan add in the olive oil & diced bacon and cook through until crispy, remove l In the same pan add in the tortilla triangles ( you may need to do this in batches) cook until crispy and golden l Sliced up the lettuce and place in a serving bowl. l Add all the ingredients for the dressing and blend until smooth. l Drizzle the dressing over the lettuce then scatter over the crispy bacon, tortilla crisps and Mexican chicken fillets. l Finish by dotting around some if the fresh ricotta.

DAI LLEWELLYN is the Executive Chef of Co-op. See Dai in the La Española Chefs Theatre on Saturday 8th at 4pm