Ingredients

3 medium avocados, halved and pitted (about 625g)
3 tablespoons fresh lime juice
1 (57 ml) bottle TABASCO^® Green Sauce
15g chopped fresh cilantro
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
3 medium plum tomatoes, diced (about 250g)
Salt to taste

Method

1. Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks.
2. Gently stir in fresh lime juice, TABASCO® Green Sauce, cilantro, onion, garlic, tomatoes and salt.

Ingredients

1ltr tomato juice
250ml vodka
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh lime juice
1/2 tablespoon fresh lemon juice
1 teaspoon TABASCO^® Sauce
Lime slices, celery stalks, lemon slices, pickles or olives for garnish

Method

1. Combine tomato juice, vodka, Worcestershire sauce, fresh lime juice, fresh lemon juice and TABASCO® Sauce in a 2-liter pitcher; stir well.
2. Serve over ice. Garnish glasses with lime wedge with a celery stalk, lemon wedge with olives or lime wedge with a dill pickle.

Ingredients

30ml olive oil
1 onion, peeled and finely chopped
2 sticks of celery finely diced
1 carrot, peeled and finely diced
3 cloves garlic, peeled and crushed
500g minced beef
400g tinned chopped tomatoes
10ml TABASCO® Sauce
400ml beef stock
100ml red wine (Optional)
1 tsp mixed dried herbs
1 pinch nutmeg
1 tsp dried basil
50g tomato paste
salt and pepper

Method

1. Heat the oil in a pan, add the onion, celery and carrot and cook until soft. Stir in the garlic and add the ground beef and cook until the meat is browned.
2. Add the chopped tomatoes, TABASCO® Sauce, stock, wine (or additional stock instead), herbs, nutmeg and basil and simmer on a low heat for 30 minutes with a lid on.
3. Add the tomato paste and simmer for a further 30 minutes.
4. Season with salt and pepper to taste. Use to make lasagne or serve with spaghetti.

Ingredients

2 tablespoons vegetable oil
225g Andouille or other smoked sausage, cut into 1-cm thick slices
50g sliced celery
150g chopped onion
125g chopped green pepper
1 teaspoon finely chopped garlic
400ml chicken stock
125g diced tomatoes
1 bay leaf
1 teaspoon TABASCO^® Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
135g uncooked rice
225g raw shrimp, peeled, deveined and cut in half lengthwise
Salt to taste

Method

1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper and garlic.
2. Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in stock, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
3. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes.
4. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.

Ingredients

300g good quality steak
8 corn or flour Taco tortillas

Marinade
1 teaspoon salt
1/2 teaspoon onion powder
2 cloves garlic crushed
100ml lime juice
4 teaspoons TABASCO^® Sauce
2 teaspoons honey

Vegetable Mix
1/2 head shredded cabbage
6 medium carrots grated
1 bunch spring onions thinly sliced

Dressing
200ml Greek yogurt
1 tablespoon TABASCO^® Chipotle Sauce
3 tablespoons chopped coriander
3 tablespoons lime juice
1 teaspoon honey
salt to taste

Method

1. Score the steak with a sharp knife so the marinade can penetrate the meat. Then mix the salt, onion powder and garlic powder together and rub into the steak evenly.
2. Whisk together the lime juice, TABASCO® Sauce and honey and pour into a zip lock bag with the meat. Place in the fridge and allow to marinade for at least two hours, best overnight
3. Mix together the cabbage, carrots and spring onions and set aside.
4. Stir together the yogurt, TABASCO® Chipotle Sauce, coriander, lime juice, honey and add salt to taste, set aside.
5. Grill the steak on both sides until cooked to your required doneness, allow the meat to rest for 3 minutes then cut into thin slices.
6. To assemble your tacos, first heat the tortillas in a dry pan and heat through.
7. Place some vegetable mix onto the tortilla then top with some steak and a drizzle of yogurt dressing. Serve immediately.

Ingredients

Jalapeño Smashed Avocado

• 4 avocados, halved and pitted
• 2 limes, juiced
• 2 tablespoons chopped fresh coriander
• 1 small jalapeño, finely diced
• 30ml (2 tablespoons) TABASCO® Green Sauce
• Salt, to taste
• Pepper, to taste
• Fresh salad

Tuna

• 350g (12-ounce) tuna loin filet
• Salt, to taste
• Pepper, to taste
• 1 tablespoon chili powder
• 2 tablespoons vegetable oil, for searing

Chipotle Crema

• 450ml (2 cups) Mexican crema or sour cream
• 30ml (2 tablespoons) TABASCO® Chipotle Sauce
• Tortilla Chips
• 6 small cilantro (coriander) sprigs

Method

1. Prepare Jalapeño Smashed Avocado: In a small bowl, mash avocado with a fork and mix in the lime juice.
2. Fold in the chopped cilantro (coriander), jalapeño and TABASCO® Green Sauce. Season with salt and pepper. Store in the refrigerator until ready to serve.
3. Prepare Tuna: Season tuna loin with salt, pepper and chili powder.
4. Heat oil in a saute pan on high heat and sear on all four sides until rare, about 45 seconds per side. Let rest 5 minutes. Cut tuna into strips.
5. Prepare Chipotle Crema: In a small bowl, combine TABASCO® Chipotle Sauce and Mexican crema (or Sour Cream) and set aside.
6. Season the red part of the tuna with a little salt.
7. Finish with a dollop of Chipotle Crema and a sprig of cilantro (coriander).
8. Serve with tortilla chips and salad.

Ingredients

Sea bass
4 x 125g portions of sea bass (skin removed)

Brine
50g smoked salt
50g sugar
6g Kombu
1 litre water

Bass Braising Liquor
250g unsalted butter
10 button mushrooms finely sliced
4 long shallots finely sliced
400ml Noilly Pratt
1.5ltr Fish stock
1 sprig of thyme
¼ Bay leaf
1 clove of garlic

Garganelli
250g 0f pasta flour
3 egg yolks
2 whole eggs
Pinch of sea salt
10ml olive oil

Shellfish
200g Razor clams
200g large mussels
200g clams
200g small diced mirepoix
150ml white wine

Shellfish Broth
2 litres vegetable stock
100ml white wine
1 carrot
1 Stick of celery
6 button mushroom
2 spring onions
2 long shallots
1 sprig thyme
1 clove garlic
Shellfish cooking juices

Coco beans
100g fresh coco beans
250 ml vegetable stock
250 ml water
1 bouquet garni (garlic, thyme, bay and black peppercorns)

Lovage Oil
2 bunches lovage
250ml olive oil
Salt to taste
Sugar to taste

Sea Vegetables
50g rock samphire
50g marsh samphire
30g sea beet
30g sea purslane

To Finish
12 Nasturtium leaves
12 sea purslane
12 borage shoots
12 land of sea shoots
12 Pennywort
Lemon zest and juice

Method

1. For the Brine: Blend ingredients together and mix with the water. Place the fish portions in the brine for 7 minutes. Then remove, pat dry, wrap in cling film to shape, vacuum pack them and cook for 14 minutes in a 54°c water bath.
2. For the Bass Braising Liquor: Sweat the shallots and mushrooms in the butter until tender; do not colour. Add garlic, thyme and bay along with the Noilly Pratt, reduce by half, add the stock, bring to the boil, reduce by half again then pass through a fine chinois and emulsify.
3. To make the pasta, place the flour and salt into a food processor. Turn on the machine and gradually add the eggs and olive oil until a fine crumb is achieved. Then turn the dough out on to the work surface and knead for 5 minutes. Tightly wrap the dough in cling film and rest in the fridge for 1 hour.
4. Once rested, roll and work the pasta using a pasta machine to a finished thickness of 2mm. Cut into 2cm x 2cm squares. Take each square and roll around a 2mm dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later.
5. Wash all the shellfish under running cold water for 20 minutes. Drain the water. Place 3 small lidded pans on the stove and heat. Divide the mirepoix between the shellfish. One at a time, add the shellfish to the pans with the mirepoix and 50ml of white wine in each; quickly replacing the lids. Cook on a high heat until the shellfish open. Once open, strain off the liquid and reserve. Remove the shellfish from the shells and clean and trim them. The razor clams need to be cut on the diagonal (usually 5 slices per clam). Set aside in the fridge.
6. For the Shellfish Broth: Wash and finely slice the veg. Place all the ingredients into a pot and bring to the boil. Turn the heat down and simmer until ⅓ reduced. To finish the broth use the shellfish cooking juices. Season to taste.
7. For the Coco Beans: Place all the ingredients in a cocotte and bring to a simmer. Season and cook gently until the beans are tender. Once ready, cool the beans in the liquor and store in the fridge for later.
8. For the Lovage Oil: Wash and pick the lovage. Place all the ingredients into a Thermo Mix and blend on full speed for 3 minutes at 70°c. Season and cool down over ice bath. Once cool hang in muslin cloth for 12 hours in the fridge.
9. For the Sea Vegetables: Wash, trim and pick the sea leaves. Blanch in boiling water for 30 seconds and refresh.
10. To serve: Place the sea bass portions into the braising liquor for 3-4 minutes. Mix together the coco beans, shellfish, sea vegetables and Garganelli to make the Minestrone. Lightly warm through. Season and finish with a little lemon juice and fresh zest. Arrange the Minestrone in the centre of a bowl. Place the sea bass on top with the herbs and shoots. Bring the broth to the boil and, right at the end add 2 tablespoons of lovage oil.

Ingredients

200g Pasta
Vegetarian gel
1 Whole chicken (diced)
75g Paxo Sage & Onion Stuffing
1 Onion (diced)
2 Cloves of garlic
1tsp Italian herbs
20g Bisto Boullion gel powder chicken stock
500g Tinned tomatoes
1 Oxo Succulent Chicken with Garlic and Thyme Pot
250g Frozen peas

Method

1. Blend the cooked pasta with 250ml of the water it was cooked in, and add the vegetarian gel to thicken. Pass the mixture through a fine sieve; spread the mixture thinly on the back of a roasting tray lined with cling film and leave in the fridge to set, preferably overnight.
2. Fry ¾ of the onions and half of the garlic until brown. Then add the chicken and herbs and cook for 4-5 minutes. Cover with chicken stock, bring to the boil and simmer for 5 minutes.
3. When tender, season with stuffing and leave to rest for 2 minutes, blend if necessary and add stock to thicken. Pass through a sieve and leave to cool.
4. For the tomato sauce, fry the remaining onions and garlic, add the tomatoes, bring to the boil and add the Oxo Garlic and Thyme pot. Blend and thicken if necessary, strain through a sieve and leave to cool.
5. Boil the peas in salted water. Once cooked, blend with a little of the water and thicken to achieve the correct consistency.
6. Spread the pea puree over the pasta sheet, pipe the chicken into a sausage shape the full length of the tray, gently fold and roll into a cannelloni shape. Leave to rest in the fridge.
7. Assemble everything on the plate, cover with foil and place in the steamer for 6-8 minutes at 75°C and serve.

Ingredients

500g minced beef
1 carrot (diced)
1 onion (diced)
2 sticks of celery (diced)
1tsp Bisto Beef Paste
1tsp Oil
1 tin of chopped tomatoes
1tsp tomato paste
Pinch of grated nutmeg
1tsp Dark brown sugar
300g Batchelors Instant Mash
Knob of butter
Splash of milk
Seasoning

Method

1. Sweat off the onions, carrots and celery until the onions are tender.
2. Add the minced beef and cook until brown, then strain off the fat.
3. Return to the pan and add the tomato paste, chopped tomatoes and Bisto Beef Paste.
4. Season to taste and cook for a further 20 – 30 minutes.
5. Blend together until the correct consistency is achieved.
6. Make up 300g of Batchelors Instant Mash, mould in to flan case and fill with meat.
7. Turn out onto chopping board, portion and serve.

Ingredients

100g Steak
1 Carrot
1 Turnip
1/4 Broccoli head
Vegetarian gel
4tbsp Smash
1/4 Celeriac
2tbsp Bisto Gravy Granules
A drizzle of honey and olive oil
1tsp Bisto Vegetable Bouillon
Salt
Pepper
200g Pastry (pre-made using McDougalls Shortcrust Pastry Mix)

Method

1. Bake pastry according to the instructions on pack. Leave to cool.
2. Blend the cooled pastry until fine.
3. Add boiling water and stock to a pan and mix in the blended pastry until combined and forming a workable texture, pour out onto a cling filmed tray. Leave to set.
4. Cook the steak and onion with stock and seasoning until tender.
5. Allow the steak and onion mixture too cool and then blend. Thicken the mix with Bisto Gravy Granules and vegetarian gel (if required) so that the mixture is a firm texture but can also be pressed through a fork with no lumps.
6. Line a tin and roast the carrots, parsnips and celeriac in olive oil and drizzle with honey. Cook until soft and slightly browned.
7. Boil broccoli, drain, then thicken with vegetarian gel and blend to get a slightly thick texture.
8. Blend the carrot and parsnips until smooth and add the vegetarian gel thickener.
9. Mix the Smash with hot water and a knob of butter until a smooth texture is reached.
10. Blend the celeriac and mix with Smash, ensuring there are no lumps.
11. Make a thick, rich gravy using the Bisto Gravy Granules and add boiling water, mix until the gravy is completely smooth.
12. Line a pudding tin with cling film and mould the blended pastry around the inside of the tin. Leave some spare to create a lid for the pie. In the open pastry add the steak mixture and then place the lid over the mixture.
13. Cover the whole pie with cling film. Steam the pie for approximately 30 minutes or until the correct temperature is reached (82°C).
14. Pipe the vegetables and Smash onto the plate. Put the pie in the middle of the plate, then pour over the Bisto gravy and it is ready to serve.

Ingredients

1 Chicken breast (skin on)
1 Egg
150ml Double cream
Salt
Pepper
100g Button mushrooms
20g Tarragon
300g Potatoes
4 Cloves of garlic
25g Butter
Splash of milk
250g Carrots
200g Frozen peas
Olive oil
1x Oxo Chicken Stock Pot
100ml White wine
Thick and Easy

Method

1. To make the chicken mousseline, first put the chicken in the freezer for 30 minutes to ensure it is cold enough to work with. Then, remove the skin and set aside for later. Dice the chicken breast into small chunks and blend in a food processor until completely smooth.
2. Whilst the food processor is still blending, add the egg to the chicken and continue blending until the egg is fully incorporated. Next, pass the blended chicken mixture through a very fine sieve.
3. Place the bowl with the chicken over a bowl full of ice, and gradually mix in the double cream. Season with salt and pepper. Once done, place the chicken mixture in the fridge to cool down ready for shaping.
4. In the meantime make the duxelle by blending the mushrooms in the food processor until they are finely chopped and put into a dry sauce pan over a medium heat to remove any excess moisture. Season with salt and pepper.
5. Finely chop some tarragon and add it to the duxelle and cook for another 2 minutes. Once cooked, set aside to cool.
6. To assemble the chicken and mushroom Ballantine, spread the chicken mousse onto a piece of cling film in the shape of a rectangle, and lay some of the duxelle mixture horizontally along the middle. Carefully lift the cling film from the bottom and fold the chicken mousse into a sausage shape, then roll the cling film up tightly. Set aside in the fridge until ready to cook.
7. Peel and chop the potatoes and bring them to the boil in a pan of salted water. Once cooked, drain and leave to steam for a couple of minutes. Mash the potatoes until smooth adding a knob of butter and a splash of milk. Set aside until later.
8. Slice the carrots length ways (skin on) and place cut side down onto an oiled baking tray and season with salt and pepper. Scatter the garlic cloves into the same baking tray and then roast at 180°C for 40 minutes or until the carrots are soft. Once cooked, transfer the roasted carrots to the food processor and blend until very smooth. Pass the carrot puree through a fine sieve and put into a squeezy bottle.
9. Remove the roasted garlic cloves from their skins and mash with a fork. Add the mashed garlic to the mashed potato and mix thoroughly.
10. Put the chicken skin on a baking tray lined with parchment and season with salt and pepper, place another sheet of parchment and another tray on top of the skin to weigh it down and place in the oven for 30 minutes or until the skin is completely crispy. Once cooked, pat the skin dry with kitchen roll, and blend in the processor into a fine powder. Pour the chicken powder evenly onto a plate and set aside for later.
11. For the pea purée, simply steam the frozen peas for 2 minutes, then blend with a hand blender and pass through a fine sieve. Season with salt and pepper and put into a squeezy bottle ready for later.
12. For the sauce, add the wine to a sauce pan and reduce by half. Then add the Oxo chicken stock and the cream and reduce again by half. Once reduced, add the tarragon and remove from the heat. Leave to infuse for a few minutes then strain the sauce through a sieve. To thicken the sauce, add Thick and Easy and stir until the desired consistency is reached.
13. Remove the chicken mousse from the fridge and steam gently for approximately 30 minutes at 80°C. Meanwhile, warm up the rest of the dish components ready to serve. Once the mousse is cooked, remove from the steamer and leave to rest for a couple of minutes. Remove the cling film from the mousse and roll it in the chicken skin powder.
14. Pipe the garlic mash onto the plate, then slice the chicken mousse into three pieces. Place the mousse on top of the mash and add the purées to the plate. Finally, spoon over some of the tarragon sauce and serve.

Ingredients

• 4 Country Range 1" Tortilla Wraps
• 1 egg yolk
• 20 g icing sugar
• 25 g Country Range Milk Chocolate Drops
• Country Range Dairy Vanilla Ice Cream
• Country Range Multi Coloured Crispies

Method

1. Melt the chocolate and keep it warm.
2. Cut the tortilla wrap in half and roll each half into a cone, securing with a cocktail stick.
3. Brush the outside with egg yolk and dust with icing sugar. Bake at 200°C for 8 minutes until crisp.
4. Once cool, brush the inside with melted chocolate.
5. Serve with a scoop of vanilla ice cream, topped with multi coloured crispies.

Ingredients

4 Greek farmed Sea Bream fillets (or any white fish fillets can be used)
100g fresh or frozen peas
100g Maris Piper potatoes
8 fine asparagus (thin ones), trimmed
600ml fish stock
50ml Pernod
85ml double cream
A little cornflour
1 jar Salmon eggs
Juice of one lemon
1 bunch fresh dill
Micro red vein sorrel
Greek olive oil
4 tbs vegetable oil
100g flour
Salt and pepper

Method

1. Cut the potatoes into 1cm cubes and boil in salted water. Remove when they are cooked through but not falling apart. Set aside.
2. Start the sauce by bringing the fish stock, Pernod and double cream to the boil in a wide saucepan. Reduce until the sauce is almost half the amount you started with. Let it thicken then add the lemon juice and season with salt and pepper.
3. Cook the peas and the asparagus and transfer to an ice bath.
4. ow it’s time for the fish. The secret here is to make sure the fish is dry. Pat it with some kitchen paper towels then mix the flour with a generous amount of pepper and salt on a wide plate. Coat the fillets on both sides with the flour mixture and shake off any excess flour.
5. Heat some vegetable oil in a hot non-stick pan. Once it’s hot but not smoking add the fillets. Place them skin side down and once they touch the pan you need to press them gently down for around 30 seconds so they don’t curl up.
6. Now it’s time to put the dish together. Add the potatoes and peas into the sauce and heat through. Do not boil! Chop the dill and stir it gently into the sauce as you take it off the heat.
7. Using a ladle, spoon a ladle full of sauce with the potatoes and peas in the centre of a wide bowl. Add two asparagus forming an ‘x’ on top of the sauce. Then add the fish fillet on top. Sprinkle the big orange salmon eggs around the fish, dress with some red vein sorrel and gently drizzle

Ingredients

500g pork sausage meat
4 hard-boiled eggs, peeled
1 tbsp plain flour
1 egg, beaten
100g dried breadcrumbs
500ml CurryHouse oil for shallow frying
Pinch Salt & Pepper

Method

1. In a bowl mix the pork sausage, flour and season.
2. Divide the mixture into four and mould each part around one of the hard-boiled eggs.
3. Dip the boiled eggs into the beaten egg and coat in breadcrumbs.
4. Heat the CurryHouse oil in a large frying pan to 180C and fry the eggs for 5 minutes until golden brown.
5. Accompany with Lion Hickory BBQ Sauce.

Ingredients

 

For the Pastry

200g butter, chilled & cubed
250g plain flour
1 tbsp lemon juice

For the Filling

1 tbsp SmokeHouse oil
1 red onion, finely chopped
2 cloves garlic, crushed
100g chorizo, diced
1 tsp smoked paprika
450g pork sausage meat
Free range egg, beaten

 

Method

1. In a bowl coat the butter cubes in the flour.
2. In a jug mix the lemon juice and 200ml cold water.
3. Add the liquid to the butter and flour a little at a time until you form a dough.
4. Wrap in cling film and rest in the fridge for 20 minutes.
5. In a pan heat the SmokeHouse oil and add the onion and garlic. Once softened add the chorizo and paprika and cook for a further 2 minutes and allow to cool.
6. Remove the pastry dough from the fridge and flatten on a floured surface.
7. Roll the dough into a rectangle approx. 2.5cm thick. Fold one third of the dough up on itself, then the opposite third down over it. Wrap in cling film and chill for 20 minutes. Repeat this process three times, turning the pastry 90 degrees each time.
8. In a food processor add the chorizo mix and sausage meat and blitz.
9. Roll the pastry into a large square and trim the edges. Divide into 8 parts.
10. Divide the sausage meat mixture into 8 balls and coat each one in flour. Roll into sausage shapes 5cm long.
11. Brush the pastry squares with beaten egg, and then lay a sausage at the top end. Roll the pastry from the top down to form the sausage roll. Place onto a baking tray and repeat.
12. Brush the tops of the sausage rolls with beaten egg and make several diagonal cuts on the top of the pastry.
13. Bake in the oven until cooked and golden brown.
14. Accompany with Lion Blue Cheese Dressing.

Ingredients

 

1 tbsp FlavourHouse Oriental Flame oil
2 cloves garlic, finely chopped
10g fresh ginger, grated
1 red chilli, deseeded and finely chopped
300g chopped mixed stir-fry vegetables such as bean sprouts, pea shoots, peppers & red onions
1 tbsp low-salt soy sauce
1 tbsp rice wine vinegar
4 sheets filo pastry, each cut into 4 squares
50g butter, melted

 

Method

1. Heat the wok over a high heat and add the Oriental Flame oil, garlic, ginger and chilli and stir-fry for 30 seconds.
2. Add the mixed vegetables, soy sauce and vinegar and cook for a further minute. Drain any excess liquid with a sieve.
3. Place a spoonful of the mix at one corner of the filo square. Roll the corner up, fold in the sides and continue rolling into a cylinder.
4. Place on a baking tray and brush with butter. Repeat with the remaining pastry squares. Bake in the oven at 200C for 15-20 minutes until crisp and golden.
5. Accompany with Lion Thai Sweet Chilli Sauce.

Ingredients

• 24 medium scallops
• CURRY OIL
• 0.5 tbsp Country Range Curry Powder
• 400 ml Country Range Vegetable Oil
• CAULIFLOWER VELOUTE
• 1 large cauliflower
• 25 g Country Range Butter
• 1 tbsp Country Range Vegetable Oil
• 1 onion, finely chopped
• 1 ltr fish or chicken stock
• 100 ml double cream
• HAZELNUT CRUST
• 100 g Country Range Hazelnuts, roasted
• 65 g Country Range Butter, softened
• 1 tsp fresh chives, chopped
• 1 tsp fresh parsley, chopped
• 0.5 tsp Country Range Garlic Purée
• SCALLOP ROE
• Country Range Flour
• 1 egg, beaten
• Japanese breadcrumbs
• 12 Country Range Raisins, soaked

Method

1. For the curry oil, shake together in a jar then leave to settle for 24 hours.
2. For the cauliflower velouté, finely chop the cauliflower. Melt the butter and oil in a heavy based sauce pan, add chopped onion, a pinch of salt and cook until the onions turn soft.
3. Add the cauliflower to the pan and continue to sweat on a medium heat until soft then pour in the stock and bring to the boil.
4. Add the cream then remove from the heat and blitz until smooth.
5. Pass through a fine sieve and check seasoning, adjust accordingly.
6. For the hazelnut crust, roughly chop the hazelnuts then mix well with the other ingredients.
7. Add a pinch of salt then place the mixture between two sheets of baking parchment on a tray and spread out evenly using a rolling pin until about 2mm thick. Place in freezer.
8. Once frozen, cut the crust with circle cutters the same size as the scallops then return the crust to the freezer until needed.
9. For the scallops, pane the roe by first coating the scallop roe in flour, then egg, then breadcrumb.
10. To assemble the dish, gently heat the cauliflower velouté checking the consistency.
11. Heat a non-stick frying pan, add a splash of oil and cook the scallops over a high heat to get a golden colour on one side. Turn the scallops over and remove from the heat.
12. Take the scallops out of the pan and place the crust on top of each one. Quickly flash under a hot grill to cook the crust.
13. Meanwhile, deep fry the scallop roe until golden brown.
14. Add the velouté to a heated bowl and place the scallops on top along with the roe.
15. Scatter the raisins around the scallops with the sea purslane and drizzle over the curry oil.

Ingredients

• 1 kg Country Range Frozen Raspberries
• 1 kg Country Range Ready to Serve Custard
• sponge fingers or a Victoria sponge cake
• 100 ml good quality sherry
• 100 ml Country Range Whipping Cream

Method

1. Dice the sponge and mix with the frozen raspberries.
2. Spoon mixture in to a trifle dish and drizzle with sherry.
3. Top with custard then allow to chill.
4. Whip the cream and pipe on top of the custard.
5. Decorate with fresh fruit and festive sprinkles.