200g cottage pie filling
20g smoked cheddar
Place the cottage pie filling into an ovenproof serving dish. Fry THE DUKES according to instructions, drain and place on top of the pie filling. Top with the Cheddar and bake in the oven for 10 minutes until the cheese has melted
1 180g fillet of sea bream
30g black olives
5 cherry tomatoes
40g drained cannellini beans
200ml fish stock
200ml olive oil
2g coriander cress
First, make the black olive crumb by dehydrating the olives in an oven at 90°C overnight. Once they are ready, keep them in an airtight container.
Place the cherry tomatoes on a tray in a 190°C oven for 8 minutes with a nice sprinkle of salt. Keep an eye on them, you want to make sure you take them out before they burst.
Next for the herb oil, blend 200ml oil with parsley, mint and season then pass through a chinois. Keep the mix in a bottle in the fridge until it is ready to use.
Place a hot frying pan on heat and add butter. Put the fillet of sea bream skin down and cook until crisp and golden. Turn the fillet over and add the remaining butter. Baste in brown butter then take fish out pan to rest and finish cooking through.
Add the cannellini beans to the pan along with the fish stock and reduce down. Emulsify with left over butter.
Add your tomatoes crushing some of them and just stirring the rest through. Add some parsley and tip the stew into a bowl to serve. Add the bream to the top, sprinkle with the olive crumb and a nice douse of herb oil. Finish with coriander cress and serve.
• 25g Country Range Oat Flakes
• 25g Country Range Coconut (Dried)
• 75g Country Range Cheesecake Crumb Base
• 2 tbsp coconut sugar
• 25g coconut oil
• 2 x 400ml Country Range Coconut Milk (Solid)
• 2 x 400ml Country Range Coconut Milk (liquid)
• 1 tbsp Country Range Cornflour
• 2 tbsp Country Range Maple & Agave syrup
• 4 whole passion fruits
• 3 bananas
To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
Press the mix into a fluted tart mold.
Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge
Once cold whisk the mix until it has the consistency of a soft gel
In a separate bowl whisk the coconut solid until it looks like whipped cream.
Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.
For the Salted Caramel Sauce. Melt the butter, sugars and syrup in a small heavy based pan and let them simmer for 3 minutes, swirling every now and again. Add the cream and half a teaspoon of salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste (go cautiously so that you don’t burn your tongue) to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
For the Sweet Potato Fries. For best results cook from frozen. Ensure the fryer temperature is set to 175C, carefully fill the basket to the halfway point and deep fry for 3 minutes 45 seconds, shaking the basket halfway through the cooking process. Drain the oil from the basket for 10 seconds, decant into serving bowls and top as guided.
Toss the chips with the dried oregano and olive oil, then cook following pack instructions.
While the fries are cooking, mix the cucumber with the black olives, cherry tomatoes and parsley. Mix the Greek yogurt with half of the crumbled feta in a separate bowl. Tip the fries into a serving dish, top with the salad and yogurt mixture, then scatter over the remaining crumbled feta. Season and serve.
Bake the fries according to package directions. While the fries are cooking, chop the cilantro and prepare the garlic mayo.
To make the garlic mayo, place the mayo, milk, and garlic powder in a bowl and stir to combine. Pour the garlic mayo into one of these to make it easier to drizzle.
When the fries are done, season with a pinch of salt if desired. Pile them on a long oval or rectangular plate. Drizzle with hoisin, sriracha, and garlic mayo. Start with 2 teaspoons of sriracha and adjust to preference. Top with crushed peanuts and chopped cilantro. Serve warm.
5g micro basil
Ready to use short crust pastry
Boil the beetroot until tender, slice thinly and toss in honey.
To prepare the goats cheese, mix half a litre of luke warm water with 63g o Essential Cuisine Béchamel Sauce. Slowly bring to the boil whisking continuously. Once cooked out, reduce the heat and add the goat’s cheese slowly.
Roll out the pastry to the size of an A4 piece of paper. Spread out the goats cheese sauce mix across the pastry. Place the sliced beetroot over the sauce and add the red currants.
Bake at 180 degrees for 15-25 minutes until the pastry is golden brown. Finish with rocket and micro basil.
Chef’s Tip - Swap purple beetroot for gold or candy striped for a more colourful affair!
Grease panna cotta mould with release spray to stop from sticking to mould. Put the milk, vegan cream, beetroot juice and sugar in a pan and bring to the boil, soak veggie gel in a little water and mix, add to panna cotta mix and leave on low heat to dissolve the for around 1 minute, check seasoning then pour into mould and place in the fridge.
Prepare all baby vegetables and blanch vegetables in pan of boiling water, when ready remove and cool. Once the vegetables are cooled place into the horseradish vinegar and pickle all vegetables for around 30 minutes.
Put the beetroot juice and sugar into a thick based pan and bring to the boil, reduce by half, set aside to cool. It should be a light syrup.
Finely chop the chives, using a micro chopper place the vegan cream cheese and chives in the micro chopper and blend until smooth check seasoning. Put into piping bags and put into the fridge until required.
Using a tray with a silicone mat place the grated vegan hard cheese into the oven until bake into a light golden crumb, remove and set aside to cool. Serve as shown.
Preheat the oven to 110°C/gas mark 1/4. Caramelise the oxtail in a hot pan until nicely browned all over. Place the Douglas fir in a deep roasting tray and lay a muslin cloth over the top. Place the oxtail on the cloth and arrange the carrots, onion, celery and garlic around the sides. Add the red wine, cover with water and cover the tray in foil. Place in the oven for 10 hours. Once cooked, pass the liquid through a sieve and pick the meat from the bones. Skim off all the fat from the liquid and reduce to a sauce consistency. Add a small amount of sauce back to the meat to moisten it and season with salt. Lay a sheet of sturdy cling film on a work surface and lay the oxtail meat down the centre in a sausage shape. Wrap tightly in the cling film to form a ballotine and tie the ends to seal. Place in the fridge to set. Once chilled remove from the fridge and cut into portions, panne in panko breadcrumbs and deep fry until golden brown.
Place a large frying pan over a medium heat and add the butter. Cook until the butter is just starting to turn a light brown colour, then add the hazelnuts and breadcrumbs. Cook, stirring constantly until the breadcrumbs are an even golden brown. Remove from the heat and add the lemon zest and Parmesan. For the carrots 8 baby carrots, peeled 1 lemon, zest only 2 tbsp honey To cook the carrots, melt the honey in a pan with the lemon zest and add the carrots. Partially cook until nicely glazed, then transfer to the oven for 8 minutes or until cooked through. Remove from the oven and roll in the hazelnut breadcrumbs.
Preheat the oven to 180°C/gas mark 4. In a pan, heat the flour and salt together. Add water and stir until a dough is formed. Cover the beetroots in the dough and bake in the oven for 1 - 1 1/2 hours depending on the size. Once cooked remove from the crust and cut into discs.
To make the cep purée, peel the defrosted mushrooms. Place the trimmings in a saucepan, cover with a layer of ice cubes and place on a medium heat. Bring to the boil and strain over a bowl containing the dried ceps. Return the dried ceps and stock to the pan, bring to a simmer and reduce the liquid by half. Strain again and set aside. To finish the purée, heat a dash of olive oil in a saucepan, add the shallots and thyme and cook until soft with no colour. Roughly chop the cleaned frozen mushrooms and add to the pan. Cook until all the moisture has come out of the mushrooms, add the wine and reduce until there is roughly 50ml left in the pan. Remove the thyme and add the contents of the pan to a blender with the butter and half of the mushroom stock. Blitz until smooth, adjusting the texture with more stock if needed. Season to taste, transfer to a saucepan and set aside.
To make the red wine jus, pour the wine into a pan and reduce until it is 185ml. Place a pan onto the stove and allow to get hot, then add the butter and shallots and cook until they start to caramelise. When they turn a light golden brown, add the 125g of button mushrooms and continue to cook until they go crispy. Drain in a colander. In a clean pan, add the chicken stocks, cream and reduced red wine. Place onto the stove and bring to the boil and add the mushroom mixture. Cook for twenty minutes, then pass through a fine sieve and place into a clean pan. Bring to the boil, add the remaining 35g of mushrooms and reduce a little further until the right consistency. Remove from the heat, add the tarragon, black pepper and sugar. Taste and adjust if necessary.
8 marinated baby artichokes in oil drained and halved
2 sticks celery, peeled and thinly sliced
6 fresh ripe figs, halved
For the dressing
juice of 2 oranges (blood oranges if you can get them)
1 tsp Dijon mustard
75ml olive oil
15ml walnut oil
2 tbsp walnuts, toasted and coarsely chopped
For the beetroot ‘pastrami’
4 raw medium beetroots, peeled
1 tbsp cracked black pepper
1 tsp ground coriander
1 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
1 tsp sugar
½ tsp cayenne pepper
Freekeh is high in fibre and has low glycemic index for slowly released sustained energy. Free of chemicals, preservatives, and anything genetically modified, freekeh has a moist, chewy texture with a light nutty taste.
Mix the pepper, salt, sugar, paprika, cayenne and coriander well together in a bowl. Roll the peeled beets in the olive oil then pass them through the spices, ensuring they are completely coated in the spices all round.
Place in the fridge to marinade for at least 48hrs. For best results marinade for 2-4 days. Preheat the oven to 175c. Wrap the marinated beets in foil, place on a baking tray and roast in the oven for 1-1. hours or until they are tender; remove and allow to go cold.
When cold slice thinly with a sharp knife, or for best results, a Japanese mandolin. Bring the freekeh to boil in 600ml of water then simmer gently for about 45 minutes until tender, drain well in a colander and leave to go cold.
For the dressing, whisk together the orange juice, mustard and both oils; season to taste and add the toasted walnuts
Place the lettuce, endive, celery, artichokes and cooked freekeh in a bowl along with the figs; pour over the dressing, toss gently together and season to taste.
For the pickled beetroot - Put all ingredients except the beetroot in a pot and bring up to boil, take off from heat. Meanwhile using a mandolin or a very sharp knife cut the beetroot into very thin slices. Place the slices into the hot pickling liquor and leave them until needed and the liquor has cooled.
For the oatcakes - Mix oatmeal, salt, bicarbonate soda and flour. Melt butter in boiling water and add to dry ingredients. Mix until the mixture feels spongy. Turned the mixture onto a surface with oatmeal and scatter more on top. Pin out until the mix is about 5mm thick cut to r Pin out until the mix is about 5mm thick cut to required shape. Bake at 180˚C for 10min.
For the Chutney - Finely dice the beetroot, grate the apple keeping the skin on. Place in a pot with all the other ingredients. Bring up to the boil then turn down to a gentle simmer Cook out chutney slowly for about 35 minutes or until the majority of the liquid has gone. You should be left with sticky chutney.
Place goat cheese into a robo coupe for few seconds and roll up. Replace the goat cheese onto a cling film with sprinkle of chives and hazelnuts, and crumbed ginger bread roll up and put into a fridge.