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Ingredients

2 aubergines, cut in half and scored in a lattice pattern

4 roasted garlic cloves, crushed

100g pomegranate seeds, well cleaned

150g feta cheese

Olive oil

Salt and pepper to season

Method

  1. Sprinkle a little salt on the aubergines to draw out any bitterness then wash well. Drizzle olive oil over the cut side of the aubergine before placing cut side down on the roasting tray. Drizzle a little more olive oil over the skin and place in the oven at 200°C for about an hour.
  2. When ready, scoop out the flesh and mix with the crushed roasted garlic cloves, fold in the pomegranate seeds and the crumbled feta (retain a little to scatter over the top) with a little more olive oil, some thyme leaves and season to taste. Pop the mixture back in the skin and scatter over the remaining seeds and feta.
  3. Absolutely delicious with a lemon and herb cous cous.
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Ingredients

4 slices Bresaola sliced into strips

 

For the salad

150 grams Watermelon deseeded and diced

Seeds from 1 or 2 Pomegranates

picked Coriander

salad Leaves

 

For the dressing

2 tablespoon light olive oil

1 tablespoon cider vinegar

1 tablespoon pomegranate molasses

Method

  1. Mix the dressing items together and set aside.
  2. Mix the salad leaves and coriander together, add the diced watermelon and half of the pomegranate seeds.
  3. Add sufficient dressing to the salad to lightly coat the ingredients.
  4. Put a handful of the salad in the centre of the plate, top with bresaola, scatter remaining pomegranate seeds on the top. Add a sprig of coriander.
  5. Optional - drizzle more molasses if required.
  • less than 30 minutes
  • serves 2
  • Lunch, Main, On the Go
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Ingredients

6 Eryngii Mushrooms, ‘Shredded’

BBQ Sauce
Soft burger buns
Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)

1/2 tsp Salt, flakes
1/2 tsp Cracked black pepper
1/2 tsp Granulated garlic
1 tsp Vegan butter
4 Tbsp Sunflower/veg oil

Method

  1. Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.
  2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.
  3. Add BBQ sauce to small bowl and whisk in splash of beer (optional).
  4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ style seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.
  5. Butter rolls lightly on each open-faced side and place on hot skillet for 1 -2 minutes to grill until golden brown on the bottom. Assemble sandwiches. All the extras, optional!
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Ingredients

4 baking potatoes, peeled and roughly chopped

400g (14oz) canned jackfruit, drained and rinsed

4 tbsp vegan mayonnaise

2 spring onions (scallions), very finely chopped

generous handful of flat-leaf

parsley, very finely chopped

generous pinch of sea salt and black pepper

4 tbsp sunflower oil

Method

  1. Bring a pan of water to the boil and add the potatoes. Boil for 20–25 minutes until softened. Drain, then return to the pan and mash until smooth.
  2. Allow the mashed potato to cool to a temperature that is comfortable to handle.
  3. Separate the chunks of jackfruit into strands, discarding any tough parts. Add the strands to the pan along with the mayonnaise, spring onions and parsley. Season with salt and pepper, then stir to combine all of the ingredients.
  4. Once combined, take heaped tablespoon-sized amounts of the mixture and shape into patties about 5–6cm (2–21⁄2in) in diameter. Place on a plate, then refrigerate for 1 hour(this will help to firm them up for easier cooking).
  5. Heat the sunflower oil in a frying pan until hot. Carefully add up to four of the patties to the pan and cook over a medium–high heat for 5 minutes until golden, then use tongs to turn them over and cook for a further 5 minutes.
  6. Remove from the pan and keep warm while you cook the remaining no-fish cakes. Serve hot. Cook the no-fish cakes in two batches to avoid overfilling the pan, making turning easier and ensuring even cooking.
  • 40 mins
  • makes 4
  • Accompaniment, On the Go, Side Dish
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Ingredients

Ingredients

  • 5 free range eggs
  • 400g sausage meat
  • 4 Opies Pickled Walnuts, chopped finely
  • 1 tbsp. chopped fresh parsley
  • salt and pepper
  • 50g plain flour
  • 80g panko breadcrumbs

Method

  1. Hard-boil 4 of the eggs for approximately 8 minutes, leaving the yolks a little soft, cool immediately in cold running water.
  2. In a large bowl combine the sausage meat, Opies Pickled Walnuts and parsley, season with salt and pepper.
  3. Peel the hard-boiled eggs, then divide the sausage meat mixture in 4 and wrap around the eggs creating a tight seal.
  4. Season the flour and place on a shallow plate. Beat the remaining egg in a separate shallow dish. Place the panko breadcrumbs in another shallow bowl.
  5. Roll each egg first in flour, then egg and finally roll in breadcrumbs, place on a plate in the fridge to chill for about half an hour.
  6. Heat oil to 170°C and deep fry for 10 – 12 minutes until golden brown.
  • 10 minutes
  • serves 2
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Ingredients

150g tinned jackfruit (drained then shredded)

20g smokey BBQ sauce

65g small diced red onion

10g kale

200ml vegetable oil

10g vegan cream

1 tsp garlic paste

1 tsp chopped herbs

Method

  1. Take a 9” Dr. Oetker Professional Raw Dough Pizza Base from the freezer.
  2. Drain the jackfruit from the tin and shred, add in the BBQ sauce and mix together. Spread evenly on the pizza base and sprinkle over the diced red onions.
  3. Bake until the dough crust has risen and gone golden brown.
  4. Heat the vegetable oil to fry stage then add the kale and crisp up, remove and place on paper to drain.
  5. Whisk the vegan cream until thick, add the garlic and herbs.
  6. Dress the cooked pizza with a drizzle of the garlic cream and the crispy kale.
  • 1 hour
  • serves 4
  • Main
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Ingredients

Ingredients

½ tsp Country Range Ground Cumin

½ tsp Country Range Garam Marsala

½ tsp Country Range Ground Coriander

1 tbsp Country Range Extended Life Vegetable Oil, plus extra for frying

Pinch Country Range Table Salt

2 medium cauliflowers

 

For the lentil dahl

1 tbsp Country Range Extended Life Vegetable Oil

300g Country Range Red Split Lentils (soak for two hours)

500ml Country Range Vegetable Bouillon (made up)

2 tsp Country Range Ground Cumin

1 tsp Country Range Ground Turmeric

3 tsp Country Range Curry Powder

1tsp Country Range Ground Coriander

1 diced onion

1 diced carrot

1 diced peppers

1 diced celery stick

 

Salt to taste

2 tbsp chopped coriander

 

For the pickled carrot

100ml Country Range White Wine Vinegar

Pinch Country Range Cumin Seeds

1 Country Range Whole Star Anise

1 Country Range Cinnamon stick

1 peeled carrot

100g caster sugar

 

 

For the coconut sauce

1 tbsp Country Range Extended Life Vegetable Oil

3 tsp Country Range Ground Curry

1 tsp Country Range Ground Cumin

1 tsp Country Range Ground Coriander

1 tsp Country Range Ground Turmeric

400g tin Country Range Coconut Milk

100ml Country Range Vegetable Bouillon (made up)

1 chopped onion

1 chopped carrot

1 chopped stick of celery

2 sticks of lemon grass, bashed

1 tsp diced ginger

1 crushed clove of garlic

Salt to taste

 

Method

  1. For the lentil dahl - In a heavy bottom pot, sweat the vegetables off in oil over a medium heat until softened, then add all spices, stirring to coat the vegetables and release the oils (about two minutes). Add the lentils and coat in spices and vegetables, add the stock to cover and turn the heat down allow to cook for 15-20 minutes, or until the lentils are soft and have absorbed the liquid. Remove from the heat and add the coriander. Season to taste and keep warm, or cool down to use another day.
  2. For the sauce - In a medium saucepan sweat off the vegetables until soft in oil then add the spices. Repeat as with the dahl. Add the stock and reduce by half then add the tin of coconut milk. Bring to boil then reduce heat and simmer for 10 minutes. Remove from the heat and liquidise and pass though fine sieve. Season to taste and keep warm.
  3. For the pickle - Put all ingredients in a saucepan except for the carrot, bring them to boil and then take off the heat. For the carrot, you can either slice it lengthways on a mandolin or cut thinly into rounds. Once cut pour the pickle liquor over and allow to cool.
  4. For the cauliflower - Cut the cauliflower into equal size steaks from the middle of cauliflower. (Keep the trim for Sunday lunch or a soup). Roast the spices off in a dry hot pan for 1-2 minutes to release the oil from spices, then remove from heat. Brush the cauliflower with the oil and sprinkle the spices over both sides. In a medium heat pan add a little oil and colour both sides. Add two tablespoons of water and place in the oven at 180°C for 10-15 minutes or until just soft.
  5. Serve with fried pak choi and naan breads.
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Ingredients

Cadbury Hot Chocolate: 3 heaped teaspoons

Hot Milk: 200 ml

Whipped Cream: 2-3 tablespoons

Honeycomb: 1 fun-size Crunchie

Caramel / Toffee sauce: 1 tablespoon

Popcorn: 1 heaped tablespoon

Cadbury Chocolate Fingers: 2

Method

  1. Place the Cadbury Hot Chocolate in a mug and pour in the Hot Milk, stirring continuously.
  2. Add the Whipped Cream to the top.
  3. Crush the Crunchie bar and scatter on top of the whipped cream.
  4. Finish off with drizzling the Sauce and adding the Popcorn + Fingers!
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Ingredients

Instant Cadbury Hot Chocolate: 4 heaped teaspoons

Hot Water: 200 ml

Whipped Cream: 2-3 tablespoons

Oreos Standard Biscuit: 2

Mini Oreos: 3

Chocolate Sauce: ½ tablespoon

Method

  1. Place the Instant Cadbury Hot Chocolate in a mug and pour in the Hot Water, stirring continuously.
  2. Add the Whipped Cream to the top.
  3. Crush one of your Oreo Standard Biscuits and crumble on, placing the other for decoration on the whipped cream.
  4. Finish off with drizzling the Chocolate Sauce and scattering with the Mini Oreos!
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Ingredients

1tbsp olive oil
2 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1kg chestnut mushrooms, cleaned and sliced
200g peeled roasted chestnuts, halved
50ml measure Cognac
1tsp English mustard
2tsp smoked paprika
500ml Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)
400ml sour cream or crème fraiche 1 lemon
a good twist of freshly ground pepper
sea salt

Method

  1. Heat a frying pan on a medium heat, add the onion and garlic, gently fry until tender but without too much colour.
  2. Add the mushrooms, continue cooking for 5 minutes until the mushrooms soften and start to colour. Stir in the mustard and paprika, deglaze with the Cognac and flame.
  3. Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the boil and then simmer for 5 minutes. Stir in the sour cream and remove from the heat, squeeze in the juice from the lemon.
  4. Season to taste with the freshly ground pepper and sea salt. Spoon onto braised wild rice, garnish with a spoon of sour cream on top and strips of gherkin.
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Ingredients

4 large glazed brioche hot dog rolls

8 medium sized venison sausages

 

For the chutney:

25g butter

2 red onions, finely chopped

75g medium brown sugar

3 Cox’s apples, halved, cored and finely chopped

2 tbsp cider vinegar

2 tbsp fresh thyme leaves

 

For the crispy bubble and squeak:

450g waxy potatoes, par-boiled

55g butter

1 tbsp rapeseed oil

150g kale, washed and shredded

85g black pudding, fried and crumbled

 

Method

  1. Fry the venison sausages until golden and cooked through.
  2. Heat the butter in a saute pan and add the onion. Cover and cook gently for 6 – 7 minutes until softened. Remove lid and fry until golden. Add the sugar, apples, vinegar, thyme and cook over a medium head for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the head and allow to bubble for a few minutes until sticky and the liquid all absorbed. Season well to taste.
  3. Crush the potatoes with the back of a fork. Heat the butter and oil in a saute pan, add the potatoes, cook until golden and crisp. Season well. Add the kale and cover with a lid. Cook for 2 – 3 minutes until just wilted. Season and top with crumbled black pudding.
  4. To serve, split the brioche rolls along the top and arrange two sausages in each. Top with chutney and serve with the bubble and squeak on the side.
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Ingredients

350g peeled chestnuts, peeled
milk to cover
100g dark chocolate
50g icing sugar
350ml whipping cream

Method

  1. Place the peeled chestnuts in a small pan and cover with milk and allow to simmer until all the milk is absorbed.
  2. Then pass the chestnuts through a mill or ricer into a bowl. Add the melted chocolate and icing sugar, pack into the bowl and leave to chill for at least an hour.
  3. When ready to serve, take the purée and put it through the ricer again letting it fall into the bowls like a mountain (monte). Put a spoonful of whipped cream on top (bianco) and dust with icing sugar “snow”. Note: some people add a little cognac to make it extra special.
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Ingredients

Christmas Pudding base –

250g dried mixed fruits with apricot and passion fruit
175g stoned dates
85g dried cranberries
1 tbsp freshly grated root ginger
100g unsalted butter
2 large eggs
100ml Cointreau or Grand Marnier
100g dark muscovado sugar
Grated zest and juice of a large orange
50g self-raising flour
85g fresh white breadcrumbs
1 tsp ground cinnamon
85g pecan nuts

Souffle Mix-

80g egg white
40g caster sugar
120g Christmas pudding base

 

 

Method

  1. Soak the dried fruit, dates and cranberries in the Grand Marnier or Cointreau for 12 hours.
  2. Beat together the butter and sugar until light and fluffy, then beat in the eggs until fully combined.
  3. Mix the soaked fruit and the remaining liquor into the batter, then add the rest of the ingredients.
  4. Once all of the ingredients are combined, spoon the mixture into a greased medium pudding bowl and cover. Steam the pudding for 4 hours and remove.
  5. Once the pudding is cool, remove 120g of the cake and blend to make a smooth paste
  6. For the Souffle- Whisk egg whites slowly with a pinch of salt and 1/3 of sugar.
  7. Add the rest of the sugar until soft peaks are formed.
  8. Heat up the Christmas pudding mixture over a bain marie, this starts the cooking process.
  9. Remove the bowl from the heat and add a small amount of the whipped egg white by whisking (this will lighten the mixture and make it easier to work with)
  10. Gently fold in the remaining egg white, making sure you don’t knock the air out of the mixture.
  11. Fill your soufflé ramekins to the top and smooth off with a palette knife.
  12. Bake in a pre-heated 180°C oven for eight minutes, without opening the door. They should rise at least 3cm above the top of the ramekin. Serve immediately.
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Method

From footballer to foodie, Ben Murphy has risen through the ranks at breakneck speed to secure the head chef role at Launceston Place in London. He chatted to Stir it Up about his meteoric rise…

Your original career plan was to become a professional footballer. Tell us about that.

As a young boy my dream was to become a professional footballer, and I was on the right track until I broke my collarbone at age 16, which took me out the game completely. To this day, I’m a strong believer that everything happens for a reason. I guess if I didn’t break my collarbone, my direction would have been very different, but I certainly wouldn’t be where I am today without it happening.

How did your football training help your subsequent career as a chef?

Food technology was the only subject I enjoyed/turned up to at school. I gained a buzz from doing practical lessons, but always struggled on the academic side. Football training helped me gain the discipline, focus, patience and most importantly the work ethic I needed to be successful as a chef.
The Michelin Guide describes your dishes as “big on originality and artfully presented”.

From where do you draw inspiration for your dishes?

Flavour for me is the most important part of cooking, followed by presentation. Guests eat with their eyes, and if something doesn’t look appealing, I’d already be losing. My team and I create menus which evolve with the seasons and are big on flavour, but presented beautifully and consistently (even with a fully booked restaurant). I’ve learnt to stay within arm’s length of what I know and what I feel I’m good at.

In an age of Instagram, is presentation becoming more important that actual taste?

I feel Instagram is a great platform for visual aspects of food and it’s all about judging the appearance of a dish. Half my followers on Instagram have dined or are planning to come and taste my food. On my Instagram, the photos are taken just before the plate arrives at the table, so what you see is what you get when you eat in the restaurant.

How important are student competitions to aspiring chefs?

I was always involved in competitions at college. It’s great for networking, but most importantly it helped me build confidence and improve my work ethic, while working under pressure.

How did the publicity of winning the Breakthrough Chef of the Year and Chef to Watch accolades help secure your latest appointment?

Winning the awards was great. It helped put me on a platform with other chefs who are pushing hard in the industry also. I got lucky with my appointment at Launceston Place. But lucky in the sense that D&D have invested money and time into the team and me. Hopefully this will pay off soon.

As a young head chef, is it difficult to manage sous chefs who are older than you? What tactics do you employ?

Lucky for me, I’ve never had a problem with staff shortage or management in that way. My team are amazing. I treat them all with respect and ensure they only work four days per week, which does mean I have to work a section, but I enjoy doing it. This means they are well rested, and always push hard and remain focused when they are in the kitchen, which is always the case. I’ve had nearly the same team for over two years now.

You’re being lauded as the man to regain the Michelin star at Launceston Place. How important is that to you – and how do you intend to achieve it?

I have no idea. I’ve never achieved one before so I honestly couldn’t say. We just continue to improve what we do every day.

 

What is the single most useful piece of advice you’ve been given in your career?

My mentor Pierre Koffmann says: “Cook what you love to eat”.

You’ve been quoted as saying “Chefs interacting is the next big thing in dining”. What is the experiential dining experience for customers at Launceston Place?

I really do think so. When I eat out, there is nothing better than meeting the person who has spent hours cooking your food. It’s a little touch that guests remember and I feel it makes everyone’s experience that little bit more special.

Traditional Christmas dinner – or thinking outside the box. What will be featuring on your festive menu this Christmas?

I will be putting grouse and venison on my menu. I’ll save the turkey for my mum when I’m off for Christmas.

And now for three questions that we ask all of our Leading Lights…

1. What are your three kitchen secrets?

“I have a sign in the kitchen to remind my team to love and perfect what they do, to focus, and to give 100% at all times (as well as my motto ‘Keep it Moving!’).

2. What is your favourite ingredient and why?

Salt – without seasoning food, most of the ingredients we cook with would be bland!

3. Please could you share your favourite festive recipe, along with your reasons for choosing it?

My Christmas Pudding Soufflé recipe as it hasn’t been done before, and you get the flavour of Christmas pudding but with a lighter texture.

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Method

  1. Pre-heat the oven to 230°C
  2. Bring a large pot of salted water to the boil and blanch the pasta until al dente, refresh, drain and set aside.
  3. In a medium bowl, whisk together the eggs, yogurt, dill and crushed chillies, stir in half the cheese.
  4. In a large skillet, heat the oil, over a medium heat, add the broccoli and cook for around 5 minutes until tender. Season with salt and pepper then add the pasta, roasted pepper, sun blush tomatoes and pesto, tossing together. Slowly add the egg mixture into the pan and cook for around two minutes until the egg mix has started to cook around the edges.
  5. Remove from the heat. Sprinkle the remaining cheese on the top and bake for 15 minutes until the egg mix is cooked through.
  6. Top the frittata with the Parma ham, avocados, and cherry tomatoes and serve immediately.
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Ingredients

250g ribbon rice noodles

50g garlic cloves, finely chopped

50g red chilli seeds removed, finely chopped

2 limes (for zest and juice)

80ml vegetable oil

800g diced chicken thighs, skinless

250g spring onions, trimmed and finely sliced

500g prawns

250g beansprouts

100ml thai fish sauce (nam pla) or to taste

50g palm sugar, use light soft brown sugar if unavailable

25g Essential Cuisine Aromatic Stock Base

5 large eggs, beaten

100g fresh coriander, chopped

10 lime wedges

Method

  1. Cook the noodles according to the manufacturer’s instructions then drain them and set aside
  2. Heat the oil in a wok or a large non-stick frying pan over a high heat, add the garlic, red chilli and lime zest, fry for about 30 seconds, or until it becomes aromatic
  3. Add the chicken and stir-fry for 2 minutes. Add a drop of water to stop the spices burning. Cook for a further 2 minutes, until the liquid has disappeared and the chicken completely cooked
  4. Add the prawns, half of the spring onions and half of the beansprouts followed by the drained noodles and mix through. Stir in the lime juice, fish sauce, Essential Cuisine Aromatic Stock Base and brown sugar and cook for two minutes
  5. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, and the remaining spring onions and bean sprouts
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Ingredients

700ml tomato ketchup

300ml gluten free soy sauce

50g Essential Cuisine Asian Master Stock Base

5g cayenne

5g smoked paprika

5g chinese five spice

100ml honey

Method

  1. Place all ingredients in a suitable pan and gently bring to the boil over a medium heat
  2. Simmer for 5 minutes
  3. Cool and store in the refrigerator in a suitable container
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Ingredients

30 boneless chicken thighs, skin removed, cut into large strips

First Coating

150g plain flour

50g cornflour

Batter

375g self raising flour

25g cornflour

10g salt

300ml chilled water

1ltr Korean BBQ Sauce

Method

  1. Pre-heat fryer to 160°C
  2. Mix the flour and cornflower together to make the first coating, dust the chicken shaking off the excess. This coating will enable the batter to stick to the chicken
  3. To make the batter, mix the dry ingredients together and blend together with the water until a texture of double cream is achieved
  4. Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, ensure the chicken is cooked, however the batter should be light in colour, drain on kitchen paper
  5. Turn the fryer up to 190°C and re-fry the chicken for a further 2 minutes or until golden in colour and crisp. Check the chicken is thoroughly cooked through and heated to required core temperature
  6. Serve with the Korean BBQ sauce