tbsp golden syrup

Gin and Tonic Desert

For the rose ice cream

150g double cream 80g yolks 100g milk 18g dextrose 18g caster sugar 3 drops MSK rose flavor 3 drops liquid red food colouring

For the cucumber mousse 250g cucumber, deseeded but skin-on 4g salt 4g sugar 10 basil leaves 10 mint leaves 20g Hendrick’s gin 200g double cream 60g egg white 60g caster sugar 3 leaves Bronze leaf gelatin

See foodies.co.uk for recipe:

Rose sponge Pink grapefruit marshmallow Rose meringue l For the rose ice cream, whisk the sugar and dextrose into the egg yolks. Heat the cream and milk together until it boils. Pour onto the yolks and mix well, then return to the pan and cook out until the mixture reaches 80ºC. Pour into a bowl and cool over ice, adding the rose flavor and the red colour. You want an ice cream that is the colour of a nice pink rose. Churn in an ice cream maker until frozen. l For the cucumber mousse, chop the cucumber into 3 cm pieces and place in a colander. Mix the salt and sugar through it and leave to macerate for 2 hours. Wash off the salt and sugar in plenty of cold water then pat dry on a paper towel. l Blend the cucumber at top speed with the basil and mint. l Soak gelatin until soft and dissolve in the gin. Add this to 120g of the cucumber puree. Lighty whip the cream, then in a separate bowl, whip together the egg whites and sugar to make a cold meringue. l Fold the cream into the cucumber mix followed by the meringue. Pipe into 4cm metal rings. Chill in the fridge until set.

AIDEN BYRNE

owns the awardwinning Church Green in Lymm.

See Aiden in the Chefs Theatre on Sun 11th at 2pm

FIG AND BRAZIL NUT CHOCOLATE CAKE

Serves 8

150g unsalted butter, plus extra for greasing 150g dark chocolate chips (min 70% cocoa solids) 150g dark soft brown sugar 4 tbsp golden syrup 2 eggs 100ml whole milk, hot 2 tsp good-quality instant coffee 20g cocoa powder 150g self-raising flour Pinch of salt 100g dried figs, chopped 3 fresh figs, quartered

For the ganache:

200ml double cream 150g dark chocolate chips, as above l Preaheat the oven to 180ºC and grease a 23cm x 8cm Bundt tin with melted butter. l Melt the butter and chocolate in a small pan over low heat. Do not overheat. Take off heat when nearly melted and stir until glossy. Mix in the sugar and golden syrup, then, making sure the mixture isn’t too hot, beat in the eggs. l Mix the hot milk, coffee and cocoa together in a jug then pour into the chocolate mixture. Add the flour and salt and mix well. Stir in the chopped figs and nuts. Pour into the tin and level out. Bake for 30-40 mins until a skewer comes out clean. l Cool in the tin for 10 mins, then turn out on to a wire rack. l For the ganache, pour the cream into a saucepan and heat over low-medium heat until bubbling. Remove from the heat, add the chocolate and leave for five minutes, then stir until glossy. Leave to cool to a thick pouring consistency. l Use a chopstick or skewer to make some holes in the cooled cake and then pour over the ganache. Top with fresh figs and scattered nuts.

CANDICE BROWN

was the winner of Great British Bake Off 2016. See Candice in the

Cake & Bake Theatre on Sat 10th at 2.30pm

TATER’ASH OF AGED CUMBRIAN SIRLOIN

Serves 1

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

See website for recipe: Coal oil Mushroom catsup Parsley oil 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. l 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. 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 Rosettewinning The French.

See Adam in the Chefs Theatre on Sun 11th at 1pm

HARIYALI CHICKEN KEBABS

Serves 4-5

1kg chicken breast, diced into large chunks 2 tbsp vegetable oil 3 tbsp natural yoghurt 1 handful baby spinach 1 handful fresh mint leaves 1 handful fresh coriander 3-4 green chillies 2-3 garlic cloves 1 tsp cumin powder 1 tsp coriander powder 1 lime Salt Black pepper

l Start by making the Hariyali marinade. Place all the ingredients apart from the chicken in a food processor or blender, and blitz down to create a paste. Check and correct the seasoning. l Place the diced chicken breast in a bowl, pour over the marinade, toss well to coat. Leave the chicken to marinate for the minimum of an hour or ideally, overnight. l Once the chicken has marinated prepare the Hariyali chicken skewers. Preheat your oven to 200ºC. Thread the marinated pieces of chicken onto metal skewers l Once assembled, place the skewers on a baking tray and place the tray in your hot oven for 15 minutes, turning over every 5 minutes, or grill on the barbecue. l Serve with crushed Bombay potatoes and masala mutaar – see foodies.co.uk for recipes.

NITISHA PATEL

is an awardwinning chef and author.

See Nitisha in the Chefs Theatre on Fri 9th at 3pm