Ingredients

Basic Ice cream 

4 large egg yolks

250 ml whole milk

125g caster sugar

250 ml double cream

Ripple effect 

500g Damsons

125g caster sugar

200ml water

Method

1. Whisk the egg yolks and cater sugar together, bring the milk just to the boil stage and allow to cool a little before adding gradually to the egg mixture and whisking. Return the mixture to the pan and cook gently until it’s like pouring custard, Leave to cool then chill in the fridge.
2. Whip the cream to soft peaks and add to the chilled custard and whisk again before putting in a covered plastic container and freeze for 2 ½ - 3 hours until softly frozen.
3. Whilst waiting for the ice cream to freeze, make your damson sauce by taking 500g damson and 125g caster sugar and 200 ml water. Put the damsons and water in a pan and bring to a simmer until the fruit is soft and the stone have fallen out. Sieve the mixture to remove the skins and stone then sweeten by adding the sugar to taste then leave to cool. You want the mixture to be more like runny jam than sauce!
4. Take the ice cream out of the freezer and whisk in your damson sauce to create the ripple effect.

Ingredients

300g damsons, stoned and chopped

75g caster sugar

50g plain flour

50g oats

50g demerara sugar

50g butter

Method

1. Heat the oven to 180°C.
2. Place the chopped damsons in a saucepan with the caster sugar and a little water and allow the fruit to soften. Taste and, if too tart, add a little more sugar before putting the fruit in an ovenproof dish.
3. Combine the flour, oats, demerara sugar and butter to create your crumble and place evenly on top of the fruit.
4. Bake for about 25-30 minutes.

Ingredients

potatoes – 330g

goose Fat – 40g

chicken stock – ½ pint

large tomato – 90g

spring onions – 45g

cucumber – 60g

garlic clove – ¼ clove

olive oil -60g

lemon juice – 30g

orange juice – 30g

salt – pinch

pepper – pinch

fresh basil – 1 tbsp

fresh mint – 1 tbsp

cherry tomatoes – 60g

parsnip – 45g

carrot – 75g

peas – 90g

broad beans – 60g

cod fillet – 510g

 

 

Method

1. Peel and cut potatoes for fondants, you should wash and dry then season them with salt and pepper.
2. Heat a pan, add the goose fat and cook potatoes on both sides until golden.
3. Add chicken stock to the pan until the potatoes are half covered.
4. Put the pan in the oven at 150oc until the potatoes are tender.
5. Remove core and cut a cross on top of the large tomatoes and blanch in salted boiling water for 5 seconds then place straight into ice water to cool. Remove the skins then cut into quarters and remove the seeds and dice the tomato flesh. Wash the spring onions then chargrill for 30 seconds on each side to colour.
6. Peel the cucumber and cut into desired shapes then lightly pan sear.
7. Make the vierge sauce by chopping up the garlic, add to the oil and whisk in the lemon and orange juice. Season with salt and pepper then chop the basil and mint and stir into the sauce.
8. Slice the cherry tomatoes in half and place in a mixing bowl with the cucumbers, diced tomatoes and spring onions then mix in the sauce vierge and leave to marinade.
9. Peel the inner layers of the parsnips for crisps, lightly coat in oil and season with salt and pepper. Place on a baking sheet and cook in the oven for 20 minutes at 140oc.
10. Prepare the carrots, peas and broad beans for cooking in time with the fish.
11. Heat a heavy based pan on medium high heat, then add a good splash of oil. Season the portions of cod and sear the fillets skin side down cook for 3-5 minutes until the fish is cooked over half way through then flip the fish over and finish in the oven for 2 minutes
12. Remove fondant potatoes and vegetables to plate the meal with the fish and Vierge dressing.

Ingredients

2 duck breasts

salt and pepper

200g damsons

25g sugar

100 ml beef stock

100 ml red wine

star anise

vegetable oil

Method

1. Heat the oven to 180C.
2. Score the skin of the duck breasts with a sharp knife and season with salt and pepper. Heat a copper bottom pan and place the duck breasts skin side down for 5 minutes turn and baste with the duck fat and juices and finish in the oven for 5-6 minutes. Allow to rest.
3. Heat a little vegetable oil in a pan and add the damsons and cook until slightly softened add the wine and star anise and simmer gently to allow the flavour of the star anise to be released then pass through a sieve. Reduce by a third before adding the beef stock. Taste the sauce and add a little sugar if required – if you want the sauce to be sticky add plum jam instead of sugar.

Ingredients

1 splash sesame or olive oil

1 onion

1 red chilli

4 garlic cloves

4cm-piece fresh ginger
2 tbsp soy sauce (any kind)

1 tsp ground turmeric

1 red pepper, deseeded

80g tenderstem broccoli

1 courgette

80g sugarsnap peas

300g raw peeled king prawns
100g fresh rice noodles (if using dried/instant, follow the pack instructions on portion size and noodle prep as you won’t need as many and you might need to soak them!) 2 tbsp unsweetened peanut butter

Method

1. Heat the oil in a pan over a low heat. Then chop the onion and cook for 5 minutes. Chop and deseed the chilli, then peel and grate the garlic and ginger. Throw into the pan and soften for 2 minutes.
2. Add the soy sauce and turmeric, and stir.
3. Chop the veg into bite-sized chunks and chuck them all in. I love eating loads of colour.
4. Add your king prawns and cook for 2 minutes before stirring in the rice noodles too. Give them 2 more minutes, then stir in the peanut butter (it melts over the hot ingredients and coats everything, yum).
5. For a vegan version: swap prawns for Quorn ‘chicken’ pieces.

Ingredients

For the Pastry 

200g Country Range Self Raising Flour

100g Country Range Creamery Butter Unsalted

2 tbsp icing sugar

1 large free range egg, beaten

1 tbsp milk to bind

For the Filling

150g Country Range Creamery Butter Unsalted

150g Country Range Ground Almonds

2 heaped tablespoons Country Range Flaked Almonds

150g caster sugar

3 large free range eggs, beaten

1 tsp almond extract

2 heaped spoons of seedless raspberry jam

Method

1. Sift the flour then rub the butter into the flour until it resembles breadcrumbs.
2. Add the icing sugar and mix in, add the egg and enough milk to form a dough. Chill for 20 minutes.
3. Roll out the pastry to about 10” or just bigger than an 8” round tart tin. Gently ease the pastry around the tin until it’s all in the edge. Prick the bottom with a fork.
4. Line with greaseproof paper and fill with baking beans. Blind bake for 15 minutes (fan 160°C).
5. Take out the greaseproof paper and beans and leave to cool.
6. Beat the butter and sugar together until light and fluffy.
7. Beat in the eggs a little at a time, add the almond extract, then fold in the ground almonds.
8. Spread the jam over the pastry case bottom and pour in the almond mixture, level the top and sprinkle the flaked almonds over the top.
9. Bake in the centre of your oven for 35-40 minutes until the top is firm to the touch and golden brown. If it needs a little longer that’s fine.
10. Serve warm or cold, with some clotted cream if required.

Ingredients

• 75g bread flour
• 25g semi-wholewheat flour
• 25g sprouted soft wheat flour
• 4g brewer’s yeast
• 1 egg
• 1 egg yolk
• 12g caster sugar
• 1.25g salt
• 2.5g natural flavourings (lemon, orange, vanilla pod)
• 25g milk
• 25g butter (at room temperature)
• 15g cream
• 150g Nutella®

Method

1. Place all three flours in the planetary mixer, along with the sugar.
2. Mix together the egg, egg yolk, milk, cream, flavourings and crumbled brewer's yeast in a jug.
3. Add the contents of the jug to the planetary mixer, a little at a time. Blend with the spiral hook until the dough is smooth. Add the soft cubed butter and the salt.
4. Leave the dough to rise for about 30 minutes at room temperature, then shape it into 25g balls.
5. Leave the dough balls to rest until they have doubled in size, then cook them in the oven at 175° for about 12 minutes.
6. Once they have cooled down, use a knife or a dough cutter to cut off a "lid" and with a piping bag fill with 15g Nutella®. Replace the lid.

Ingredients

For the kibbeh

meat from duck legs, minced

offal from duck, minced

bulgur wheat (1/4 of the weight of the duck leg meat)

10g coriander, finely diced

1 clove garlic, finely diced

1 shallot, finely diced

5g cumin

5g celery salt

5g ground coriander

5g cayenne

salt and pepper

For the wild garlic oil

bunch of wild garlic

50 ml olive oil

Blanch the wild garlic in a pan of boiling rolling water for around 10 seconds. When blanched, take out and pat dry. Place in a blender, with salt and pepper, and oil and emulsify and blend together. When blended together, strain through muslin and place into a squeeze bottle.

For the dukkah

100g toasted hazelnuts

5g celery salt

10g coriander seed

10g cumin seed

10g paprika

10g fennel seed

0.5g cayenne pepper

6g Maldon salt

For the pomme Anna

3 potatoes

duck fat

For the butter emulsion

200g butter

200 ml water

Place butter on the heat with the water and whisk until incorporated. This will be used to cook the asparagus, broad beans, pans and wild garlic leaves.

For the asparagus, broad beans and peas

4 asparagus, handful of peas and broad beans

Trim the asparagus, pop broad beans out of the shell and de pod the peas and cook in the butter emulsion.

 

Method

1. Remove the duck breasts of the crown, trim of any excess fat from the whole bird and keep aside. Remove the legs and offal from the bird and also keep aside. Remove any excess fat from the bird or the legs. Place the bones on a tray, place in the oven at 200°C until a dark golden brown. When the bones have achieved a dark golden brown colour, place in a pressure cooker with water, keeping the tray, deglaze the tray with tomato paste and water and add to the pressure cooker. Leave to simmer, checking every 20 minutes. Allow 1 hour and 30 minutes to reach the correct stock. When the correct stock and colour is reached, take out the bones and strain the stock from muslin into a pan to reduce further, until correct desired consistency.
2. To cook the duck breasts, set up a sous vide to 60°C. When the duck breasts have carefully been removed form the crown, trim the breast. Season both sides of the breast. With a blow torch, torch the skin side of the breast, until a golden colour is achieved, this will also render the fat down. When blow torched, place both breast in individual vac pac bags. Place the breast in the sous vide for 40 minutes. After 40 minutes, place the breast in cold water. Set aside until needed. When needed, place skin side down in a dry pan, pressing down to render then fat down. Cook for around 7 minutes front side and back, leave to rest and trim of the tops and bottoms of the breasts, cut into two length ways and serve.
3. Set a fryer to 180°C. Mince the duck legs and place to one side, then mince the offal. Weigh the amount of duck leg meat, then weigh ¼ of the weight in bulgur wheat, leave to soak in boiling heat water. When the bulgur wheat has increased in size, drain of the liquid and squeeze the remaining liquid out of the bulgur wheat using a j cloth. Place the shallots and spices in a pan, along with garlic. Once transparent, add the offal until cooked and season. Mix duck legs with bulgur wheat and coriander and add salt and paper. Wet your hand lightly, place a small amount of the leg meat and flatten, then place a small amount of offal mix inside and gently fold together to create a quenelle shape. Set aside in the fridge until needed. When needed place 2 in the fryer at a time until a golden dark colour is achieved. To achieve the gloss on top of the kibbeh, reduce some chicken stock with duck stock and of the heat add some butter until glossy and thick and then coat the kibbeh in the mixture.
4. Line ramekins with parchment paper. Peel potatoes, cut on a mandolin (3mm thick), cut the potato with a 6cm cutter and place in a bowl full of water. Place the duck fat on the heat until rendered down. Arrange the cut potato evenly, every layer brush the potato with duck fat and season every layer. Place a round of parchment paper on top and place a smaller ramekin on top of the potatoes. Place a tray on top and add two cans of anything to press. Place in fridge, leave for 20 minutes. When pressed after the 20 minutes, place in the oven at 180°C in the ramekins for 30 minutes. When cooked, place a dry pan on the heat, to achieve a golden colour.
5. To serve Plate as shown in the photograph

Ingredients

For the stovie cake (served inside turnip fondant)

For the turnip/neeps

Quantity

Using large turnips trim and cut to a thickness of approximately 40mm thick. Steam approximately 1 hour until cooked and allow to cool. Cut out with round tube cutter. Scoop out using a parisienne baller.

For the stovie

5kg ox cheek

4kg mashed potato

For the Cairn O’Mhor sauce

500g diced carrots

500g diced onions

500g diced celery

5 bulbs crushed garlic

1 lt cairn o’mhor red wine

1 lt madeira

300 ml brown veal stock

beef trimmings

For the sautéed girolles

2kg of cleaned girolles

butter

garlic puree

seasoning

For the carrot solferino

300 shaped or baby carrots (solferino balls are good) 250g butter

50g caster sugar or honey

2g parsley – finely chopped

salt & pepper

To garnish

salt & pepper

1 kg broad beans peeled

Method

1. Trim the beef tails and using a little truffle oil and pepper wrap tightly in cling film. Cook at 55 ͦC for 1 hour. Seal in hot pan and cut when plating.
2. Slow cook the ox cheek in stock till well cooked. Allow to cool and chop up. Heat the beef in a little reduced jus and spoon into the hollowed out turnip. Finish by piping the mashed potato on top. Re – heat through oven when required and hot hold. For the horseradish and bone marrow chaplure 1kg fresh white breadcrumbs 500g butter 500g small chopped bone marrow chopped parsley hot horseradish sauce Melt the butter and add the breadcrumbs in a large bottomed pan. Continue to cook and add the bone marrow, continue to slowly cook stirring continuously until lightly browned. Place onto absorbent paper and allow to cool. When cooled add the hot horseradish and chopped parsley and set aside. When the stovie cakes are re-heated in the rings remove from the oven and put a spoonful of the crust on top and keep warm.
3. Add the oil to the saucepan and heat. When the pan is hot add the meat trimmings and brown all over. Remove the meat from the pan. Add the vegetables and brown. Add the browned meat trimmings back into the pan. Add the Madeira and red wine. Boil and scrape up any sediment and reduce by ¾ almost to a syrup. Add the stock bring to the boil, skim and simmer until reduced by half. Strain through a chinois into a clean pan. Reduce to a sauce consistency check seasoning and adjust with a little redcurrant jelly and thicken with a little cornflour or arrowroot if required.
4. Melt the butter and add the garlic puree and the mushrooms. Saute gently to cook the mushrooms and season.
5. Place the shaped or trimmed carrots in a pan. Add the sugar a pinch of salt and butter. Add enough water to barely cover the vegetables then bring to the boil. Cover with a buttered paper (cartouche). Turn down the heat to a simmer and cook until all the liquid has almost evaporated and glazed add the finely chopped parsley and serve.
6. To serve Combine the solferino of carrots with the girolles and broad beans. Place ring with stovie cake on plate and remove ring. Place on the cut beef fillet. Spoon around the carrot, girolle and broad bean mixture. Finish with the reduced Cairn O’Mhor sauce.

Ingredients

For the pigeon

14 wild pigeon breasts, skinned and cleaned

21 thin slices of parma ham

For the puy lentils

135g finely chopped onion

8g finely chopped garlic

60g diced carrots

7g orange zest

250g beef stock

30g flour

25g tomato purée

125g orange juice

200g port

140g redcurrant jelly

650g cooked puy lentils (cooked in salty water)

For the pea, broad bean, chickory and pak choi

¼ onion, finely chopped

1 cloves garlic, finely chopped

50g butter

250g fresh peas

175g fresh broadbean

100g cos lettuce

100g pak choi

100g chickory

10g flour

50g double cream

50g water

2g fresh mint

Method

1. Place 2 breast together and wrap in 3 slices of parma ham. Wrap in cling film tightly to form a cylindrical shape and place in the fridge to firm-up (ideally over night). Place in 220 degrees oven for 6 minutes, then rest for a further 5 mins. Slice the meat and arrange on the pea mixture, surrounded by the puy lentils.
2. Fry the onion and garlic until translucent. Add the carrots and cook for a further 3 mins. Add the flour and the tomato puree and then the remaining ingredients and simmer for 15 mins.
3. Sweat the onion and garlic, add the flour then make a sauce with the cream and water. Whisking well. Blanch the pak choi, chicory and cos lettuce for 15 seconds. Cook the peas for 5 mins and the broad beans for 3 mins. Add the peas, broad beans, mint and cos lettuce to the sauce. Arrange the pak choi and chicory in the centre of the plate. Add the mint and pea mixture on top. Slice the pigeon breast and sit on top. Carefully spoon the puy lentils around the side.

Ingredients

For the salmon roulade

3 x 4kg whole Scottish organic salmon

600g banana shallots (net weight!)

21g curry powder

150g unsalted butter

½ teaspoon cayenne pepper

seasoning

450g (3 pairs) arbroath smokies

225g (approx 2 fillets) finnan haddock fillets

450g reserved belly of salmon

80g (2pkts) chopped dill

60g (2pkts) chopped chives

100g chopped spring onions – finely chopped

lemon juice to taste

butter for greasing

For the granary and beer crisps

200g granary flour

1 teaspoon malt extract

pinch sea salt

approximately 50mls beer (to make a stiff pasta like dough)

seasoning – 25g curry powder, 25g cayenne and 150g salt

For the fish stock

2 bulbs fennel

3 onions

1 head celery

3 small leeks

3 bay leaves

1 ½ bottles dry white wine

1500g unsalted butter

½ packet thyme

6 litres cold water

3kg chopped flat fish bones – preferably halibut

For the fish sauce

500g banana shallots

1½ teaspoons fennel seeds

2 bulbs fennel

3 star anise

550 mls Noily Prat

1 bottle Sauternes

1.5 litres double cream

125 mls crème fraiche

250g butter

For the spinach mousse

2kg 200g spinach – picked washed and de-veined

4 cloves garlic – peeled and finely sliced

1 litre whipping cream

200g unsalted butter

12 large eggs

4 teaspoons salt

freshly ground white pepper

grated nutmeg

250g butter – for greasing

For the vegetable garnish

8 bunches large head asparagus (3 piece per portion required – 180 pieces)

1.5kg fresh broad beans in pod or 750g net (5g required per portion net weight)

1kg fresh peas in pod or 450g frozen (8g required per portion net weight)

salt

mill pepper

250g unsalted butter

2 packets chervil – to garnish

For the hollandaise sauce

6 egg yolks

2 teaspoon caster sugar

2 tablespoon white wine vinegar

4 tablespoons fresh lemon juice

350g unsalted butter

10g chopped chervil

Method

1. NB Each side of salmon yields 10-12 portions therefore 3 whole fish required!
2. Scale each of the salmon. Remove the fins. Fillet each salmon and remove the pin bones. Trim the salmon by removing the tail and excess at the top of the fillet. Carefully remove flesh starting 3 cm from the top of the fish then cutting downward. Cut across to the belly and carefully remove. Reserve under refrigeration until required.
3. Chop the shallots finely and sweat in butter. Add madras powder and cook out. Add cayenne, lemon juice and seasoning. Allow to cool.
4. Warm the Arbroath Smokies in the hold o’ mat at 65oC for approximately 20 minutes. Remove the flesh from above the lateral line only as the lower flesh contains too may bones – this can be reserved for another dish. Dice the salmon belly from the royal and dice the Finnan haddock then place the fish in a large bowl. NB Only add the Smokies at the end as to preserve the natural segments.
5. Fold in the herbs and the shallot mix and correct seasoning. Scale the filling at 260g per fish to avoid overfilling. Season the salmon fillets and then spoon the prepared filling along the ridge of the salmon sides. Roll each up very tightly in lots of cling film to completely envelop the filling – try to achieve a teardrop shape. Chill roulades thoroughly before slicing into portions for steaming. Lay portions onto lightly buttered non-stick 1/3 sided gastronome trays with 10 portions on each tray. Steam for approximately 6 ½ minutes to a core of 55oC at 100oC steam temperature.
6. Pre-heat the steamer to 100oC.
7. Brush the timbales heavily with softened butter.
8. Place the garlic in a pan with the cream then bring to a simmer and allow to infuse.
9. In a large pan prepare a beurre noisette then add the spinach and cook for 2 minutes. Spread out over a tray and allow to cool. Squeeze all of the excess moisture out of the spinach in a dry cloth and discard.
10. Strain the cream to remove the garlic. Puree in a blender with the cream and eggs. Scrape down each batch after a minute or so to ensure the spinach is evenly blended. Give a further 1 minute to assure the mix is perfectly smooth. Season to taste.
11. Place the moulds onto trays of 10 and fill ¾ (40mls) full. Cover with cling film and steam for approximately 35 minutes until lightly set. When cooked rest and cover in cling film.
12. NB If cooking conventionally place into a Bain Marie of hot water - the water should come ¾ of the way up the timbale.
13. Loosely cover each mould with buttered silicone discs and foil to prevent water penetration and cook for approximately 45-50 minutes – bear in mind convection ovens will be quicker 25-30 minutes!
14. Blanch the vegetables in smaller batches in boiling salted water, refresh immediately in iced water then drain.
15. Portion into disposable cups, season lightly and brush with melted butter. Rechauffe in the Electrolux/Combi steamer on the 2 minutes marker with the salmon!
16. Dry roast the spices and allow to cool before adding the salt. Place all of the ingredients in a food processor. Blend to a stiff dough. Allow to rest. Pin out and then pass through a pasta machine form the largest to the 2nd finest. Pass through the fine spaghetti cutter and cut into lengths of approximately 6cm. Deep fry at 160oC until crisp. Drain on paper towel. Season whilst hot.
17. Wash all of the fish bones in running cold water until the water is perfectly clear. Meanwhile trim, peel, wash and cut the vegetables into mirepoix. Sweat with the herbs without colour in the butter. Remove when cooked and drain over a colander. Place the residual liquid back into the pan and sweat the fish bones. Return the vegetables and the herbs. Deglaze with the wine and allow to cook out. Add the water, bring to the boil and allow to simmer for 20 minutes. Allow to settle then ladle from the top through a muslin. NB Allow to reduce by half for the fish sauce.
18. Chop the shallots and the fennel finely. Sweat in 350g butter without colour – reserve the remaining 150g for ‘monter au beurre’! Add the spices and allow for aromates to be released. Allow to reduce by half through slow cooking. Add the alcohol and also reduce slowly by half. Add the cream and reduce by half. Strain and whilst hot infuse with the prepared ginger. NB The infusion of ginger to fish sauce is 20g ginger per 200 of sauce. Reheat the sauce and add the crème fraiche. If necessary thicken slightly with the arrowroot.
19. Turn up the spinach timbale and drain the excess butter into a bowl. Place onto the plate at 2 o’clock. Spoon on the drained vegetables and napper with a little Hollandaise sauce. Top with the beer biscuits. Garnish with a sprig of chervil. Place on the steamed salmon Royal and spoon round the gingered fish sauce. Serve piping hot.

Ingredients

500g chicken breast

250g charred corn

150g chopped coriander

20 Delifrance feel good panni.

Method

1. Defrost the panini at room temperature for 30mins.
2. Chop the chicken into cube size chunks.
3. Marinate the chicken in jerk sauce overnight if possible however a couple of hours will do the job. Cook thoroughly and brush with additional jerk chicken sauce.
4. Roughly chop the coriander.
5. Slice the panini length ways leaving the product with a hinge. Bar mark if required.
6. Fill the panini with approximately 25g of chicken, 10g charred corn, 5g coriander.

Ingredients

1 Délifrance ciabatta bun

1 squared halved sea bass fillet 200g

2 slices of chorizo

2 slices of cucumber,

2tbsp tartar sauce,

handful of watercress

salt & pepper to season.

Method

1. Skin & season your sea bass fillet and sear both sides in a little oil. Fry on a low heat until all flesh is a chalky white colour with a slight golden edge.
2. Remove from the pan and place to one side to rest.
3. Meanwhile finely slice your chorizo and fry until crisp.
4. Finely slice your cucumber.
5. Slice your ciabatta length ways and lightly toast it.
6. Layer up your burger with the ciabatta bun base, tartar sauce, sliced cucumber, sea bass fillet, watercress leaves & chorizo crisps finish by topping with the top bun.

Ingredients

• 1 Délifrance Feel Good Half Baguette with Beetroot and Seeds 76992
• 100g celeriac
• 80g avocado
• 4 red chicory leaves
• 25g mustard
• 8 rocket leaves
• The juice of one lemon
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper

Method

1. Preparation: Use a mandolin to cut the celeriac into thin slices. Boil for five minutes then drain. Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper. Peel the avocados and cut into slices. Season with salt , pepper and a few drops of lemon juice.
2. Assembly: Cut the baguette lengthways. Spread the mustard over the bread, then arrange alternate slices of celeriac and avocado on top. Finish by adding the leaves of red chicory and rocket. Sprinkle with few drops of olive oil.

Ingredients

1 Rustic Giotto bun (74454)
1 Vegetarian burger (120g)
30g Cheddar Slice
15g Pickles
10g Curly salad
10g Vegetarian Burger Sauce (See Recipe Below)
10g Fried onions

Vegetarian Burger Sauce
128g Vegan mayonnaise.
6g Mustard.
6g Hot Red sauce.
I Clove of garlic
Pinch of salt and pepper

In a small bowl, whisk together all of the ingredients

Method

1. Bake the Giotto (200˚C for 6 to 8 Minutes) and allow to cool for 30 minutes.
2. Cook the Vegetarian burger.
3. Slice the Giotto in half.
4. Place 10g of curly salad on the base.
5. Arrange the Vegetarian burger and Cheddar.
6. Add a layer of Vegetarian burger sauce.
7. Finish with pickles & fried onions

Ingredients

800g Country Range Macaroni

50g Country Range Plain Flour

50g Country Range Butter

100g Country Range Dried Mixed Herbs

100g Country Range Panko Breadcrumbs

400g Grated White Mature Cheddar

8 beef tomatoes

500ml milk

10ml truffle oil

100g mixed seeds (sunflower, pumpkin, chia)

For the garnish 

40 asparagus

80ml extra virgin olive oil

Method

1. Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning.
2. Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel. 3
3. Remove the top of the beef tomatoes, using a spoon carefully scoop out the insides, season and fill with the macaroni cheese. Blend 50g of the dried herbs with the extra virgin olive oil.
4. Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes.
5. Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil.
6. TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil.

Ingredients

For The Calamari

Fresh Calamari cut into strips 400g

Cornflour   2Tbsp

Paprika or Red chilli powder 2Tsp

Oil – To fry the calamari

For the Sauce

Vegetable oil 50 ml

Ginger chopped 30g

Oyster Sauce 400g

Sugar 100g

Black Peppercorns coarse 7g

Water 650ml

Curry leaves fried 8g

Roasted cumin seeds 7g

White wine vinegar 20g

Chopped fresh coriander  5g

For the sprinkle

Chat Masala 10g

Curry Leaves – a few sprigs

Method

1. Heat the oil in a saucepan and sauté the ginger till soft. Add the water and bring it to boil then add the sugar and black peppercorns. Once the sugar dissolves, add the oyster sauce followed by the vinegar, cumin seeds and curry leaves and cook till thick.
2. Dust the calamari in cornflour and paprika powder and fry on a high heat to get a crispy texture. Place it on a kitchen towel.
3. Heat the sauce in a wok on high heat and stir fry the calamari and add the coriander leaves. Serve hot on a plate and sprinkle chat masala and curry leaves on top.

Ingredients

• 170g Halibut portion
• Jerusalem artichokes
• Fennel broth
• Green oil
• Pickled Grape
• Almond
• Chervil

Method

1. Halibut- Prep the Halibut and portion into 170g pieces. Save any trim for staff/goujons. Season and seal the halibut in oil on the side removed from the bone, turn over add 10g butter, 10g water and a sprig of rosemary. Cook in oven for around 5 mins at 180c. Baste.
2. Artichokes (Batch) - Peel and slice 1kg to 1cm thick. Vac pack with 100ml rapeseed oil, 10g salt and 1 sprig of thyme. Steam for around 20 mins or until just soft. Chill . To Serve, cook in foaming butter.
3. Fennel Broth- Chop and sweat 1 large fennel, 1 white onion, 1 stick celery, 10g ginger, 1 stick of lemon grass and one red chilli. Add 3 star anise and 10 cardamom pods. When soft, add 200ml white wine and reduce, add 500ml chicken stock and reduce.Add 1 litre of double cream and leave to infuse for half an hour. Pass and adjust accordingly – White Balsamic, lemon juice, salt, sugar, butter.
4. Green Oil (Batch) - Pick one bunch of chervil and one bunch of parsley. Place in the blender with 800ml of rapeseed oil. Blend at 60c for 5 minutes . Pass through muslin in a bowl over ice.
5. Pickled Grape- Boil 100ml white wine vinegar, 100ml water and 100g sugar. Pour over 200g sliced red grapes and chill.