Method

1. Starting with the dry and moving to the wet, add all the ingredients to a resealable jar.
2. Close the lid and shake vigorously to blend. This should take approximately 3-5 minutes.
3. Refrigerate for a minimum of 4 hours, ideally overnight. Shake well before serving. Option to add a few strawberries on top to garnish.

Method

By Elizabeth Haigh, Leading Lights

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Method

Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed

By Ben Tish

Method

1. For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
2. For the dill oil – warm the oil with two bunches of dill to 50℃. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
3. For the chargrilled cucumber – cut the cucumber in to 4 pieces, evenly trim the edges then lightly salt and leave for 15 minutes. Chargrill evenly for 30 seconds on each side then refrigerate until required.
4. For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
5. For the dill aioli – mix all of your ingredients together in a bowl except the oil. Slowly pour the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency
6. To serve: Take the chargrilled cucumber out of the fridge, bring back to room temperature and then add to the plate. Top with the pickled pearl onions. Add your marinated mackerel fillet to the side. Add a generous amount of the Dill Aioli to the plate and dress with oyster leaves and toasted sesame teams. Serve with fresh bread.

Method

1. Pour MONIN Dark Chocolate Sauce into a blender jug. Add in the semi skimmed milk and chocolate ice cream. Blend on high for 25 seconds. Pour into vessel. Garnish with Whipped Cream and MONIN Dark Chocolate Sauce

Method

1. Pour Le Fruit de MONIN Peach into a highball glass. Pour over sparkling wine. Fill with ice. Gently stir to combine ingredients. Garnish with a peach slice and a rosemary sprig

Method

1. Pour MONIN Passion Fruit Syrup into a glass. Pour in Wine and Soda water. Fill with ice. Stir gently to combine ingredients. Garnish with Mint Sprig and ½ Passion fruit.        

Method

1. Fill glass with ice. Pour in MONIN Salted Caramel syrup. Pour in Semi Skimmed milk. Extract espresso and pour into glass.

Method

1. Pour MONIN Caramel Syrup into cup. Extract Espresso into cup. Steam Oat Milk and pour over syrup and coffee. Serve.

Method

1. Pour Le Fruit de MONIN Strawberry into a blender jug. Add in the milk and ice cream and blend on high for 25 seconds. Pour into a glass. Garnish with Whipped cream and drizzled MONIN Le Fruit de Strawberry.

Method

Method

1. Pour MONIN Cloudy Lemonade and Le Fruit de MONIN Passion Fruit into a glass. Add sparkling water. Fill with ice and stir to combine all ingredients. Garnish with a lemon slice and mint sprig.

Method

1. Pour MONIN Cloudy Lemonade into a glass. Add still water. Fill with ice and stir. Garnish with a lemon slice.

Method

1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
2. Slice 1 of the onions and sweat in olive oil with the garlic and mixed herbs
3. Cut the mushrooms into quarters and add to the pan along with the peas, spinach and chopped tomatoes then season to taste.
4. Place in a suitable deep sided dish and top with thinly sliced potatoes and onions.
5. Brush with a little vegetable oil and bake for 30 mins in the oven until the top is nice and brown.

Method

1. Pre-heat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
2. Roll out enough puff pastry to line a suitable pie dish.
3. Thinly slice the celeriac and blanch in salted water for 2 mins. Refresh and pat dry.
4. Place the sliced celeriac into the lined pie dish and pour over the ready-made béchamel sauce. Top the mixture with sliced cheddar cheese.
5. Slice the onions and sweat in olive-pomace oil with the garlic and rosemary.
6. Top the cheddar with the onions and then cover with some puff pastry and crimp tight around the edges. Cut a few holes in the top to let the steam out and brush with beaten egg.
7. Bake in the oven for 30/35 mins and serve a wedge of the pie with seasonal vegetables and gravy or a cheese sauce.

Method

1. In a blender add the vanilla ice cream, milk, double cream and cinnamon. Cover and blend on a high speed until smooth.
2. In a suitable glass, layer the Bramley apple filling at the bottom of the glass and then pour your milkshake mixture over the top.
3. Top with whipped cream, crumble mix or crushed leftover biscuits, cinnamon and serve.

Method

1. Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
2. Dice the bread and place into a suitable ovenproof dish or individual dishes.
3. Separate the eggs into yolks and whites.
4. Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
5. Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
6. Bake in the oven for 15 mins to start the cooking process.
7. Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
8. Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
9. Top the rhubarb with the meringue, making sure you get lots of peaks.
10. Bake in the oven for an additional 15 mins.
11. Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortified.

Method

1. Heat the fryer to 180°C and the oven to 180°C
2. Trim the chicken breast and place the breast in vac pack bag with spice yoghurt mix and olive oil then seal. Heat a water bath to 56°C, place the chicken in and heat for 1 hour 20mins. Once cooked take out of bag and seal in a hot pan with some butter to finish.
3. To create the sauce: Place a medium size saucepan on heat with a small drizzle of oil. Roughly chop all vegetables and sweat off in pan with a little seasoning. When soft add dried spices and flour, cook out for a few minutes then add chicken stock and bring to a simmer. Leave to cook for 20 minutes then blitz and strain.
4. . For the bhaji: mandolin really fine into a bowl then add mixed curry spices, a tablespoon of flours and a little milk to make a batter. Mix well then deep fry at 180°C until golden.
5. . For the Bombay potato: Dice the potatoes into rough 1cm squares. Place a sauté pan on the heat with little bit of rapeseed oil and 30g butter. Add dried spices and toast. Add diced potato and sauté for five minutes moving them around every minute. Take pan off the heat and place in oven for 10 minutes until cooked through. Line a terrine mould with cling film. Add fresh coriander to the potato and mix. Spoon the potato into the mould a quarter at a time pressing down each layer with a fork. When filled, place a tray on top with a weight to press and place in fridge to set until cold. When chilled turn out, portion and heat through in the oven.

Method

1. Cut the duck in half lengthways and dry with kitchen paper. Combine all the braising ingredients in a large pan and bring the mixture to a boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender.
2. Skim off the large amount of surface fat which will be left when the duck is cooked, and allow the duck to cool. Once cooled, take the duck out of the pan, remove any lingering surface fat from the liquid and set the liquid aside.
3. Carefully remove all the bones from the duck, keeping the meat and skin intact. Place the duck halves between 2 pieces of clingfilm and press the meat and skin together. Baste the duck halves with the beaten egg and dust with cornflour or potato flour.
4. Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat. Put the duck on a heatproof plate and carefully lower it into the steamer or on to the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 20 minutes. Allow the duck to cool thoroughly.
5. The dish can be completed to this stage a day in advance. When you are ready to serve the duck, heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the duck halves and deep-fry until they are crispy. Remove and drain well on kitchen paper.
6. Heat some of the reserved braising liquid and serve with the duck as a sauce.