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Ingredients

1 Feel Good Panini 18418

55g hummus

125g roasted Mediterranean vegetables

few rocket leaves

Method

  1. Defrost the Feel Good Panini at room temperature for 30mins.
  2. In the oven, roast the Mediterranean vegetables until soft and golden, and allow to cool.
  3. Bar mark the Panini if required, then slice the Panini in half lengthways.
  4. Spread the hummus on the base of the Panini.
  5. Place the roasted vegetables on top of the hummus followed by a few rocket leaves.
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Ingredients

1 cup  White rice

1/4 Medium onion diced

1tsp Turmeric powder

1tsp Mustard seeds

1tsp Red chilli powder

1” Finely chopped Ginger (2tsp)

Juice of ½ a lemon

2tbs Mustard or vegetable oil

1/3 cup White lentils

1/3 cup Yellow lentils

1tsp Sugar

2 Boiled potatoes

¼ Fresh Green Chilli

Salt to taste

1tsp Asafoetida (optional)

1 Sprig Curry Leaves (optional)

Method

  1. Batter: Leave the rice and lentils to soak in water for 2 hours. Blend into a thick batter. Add sugar and 1tsp salt. Leave to ferment for at least 24 hours in a cool dry place.
  2. Potato: Pre heat a pan and add 2tbls of oil. Add the mustard seeds, Asafoetida and curry leaves to the oil and wait until they start popping. Add the onion and gently sauté until translucent. Add the ginger, fresh green chilli, then the turmeric powder and red chilli powder. Finally add the grated potatoes and season with salt and lemon juice and mix.
  3. Making the dosai: Use a non-stick frying pan and place on a medium heat. Pour one ladle of the dosai batter into the centre of the pan and spread in a circular motion, once batter is evenly spread, drizzle with vegetable oil. Beware not to make the dosai too thin as this will cause it to burn.
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Ingredients

Wheat starch 450g
Boiled water 525g
Sugar 600g
Steamed pumpkin 500g
Sticky rice flour 1250g
Lard 250g
Red bean paste

Method

  1. Mix 450g of wheat starch, 525g boiled water and 600g of sugar.
  2. Add 500g of steamed pumpkins (steam for around 30 mins) to the dough.
  3. Add 1250g of sticky flour and mix.
  4. Add 250g of lard and knead (NOTE: If the dough is too hard, add some cold water to make it softer).
  5. Separate the dough into moderate sizes.
  6. Roll each piece of dough into a round.
  7. Get a tablespoon of red bean paste and place it in the centre of each dough piece.
  8. Slightly squash each piece of dough.
  9. Steam and pan-fry it to make it crispy.
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Ingredients

1 Gressingham ® Goose

oil

salt

pepper

Method

  1. Preheat oven to 180°C, Fan 160°C, Gas Mark 4.
  2. Remove giblets etc and any spare fat from inside cavity. Use the spare fat to spread over the legs of the goose.
  3. Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg.
  4. Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. Cover loosely with foil and place in the middle of the preheated oven.
  5. Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
  6. Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
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Ingredients

5kg goose

4 quinces or bramley apples

1 lemon, zest and juice

8 Medjool dates

8 cardamom pods

1 tsp ground cinnamon

freshly grated mace or nutmeg

50g fresh breadcrumbs

Sea salt

freshly ground pepper

2 bay leaves

4 tbsp quince paste or cranberry sauce

 

Method

  1. Heat our oven to 220°C/Fan 200°C/Gas 7. Remove the giblets from the goose and set aside to make a rich gravy. Pat the goose dry. Let the goose come to room temperature (this takes approximately 2 hours).
  2. Line a roasting dish with foil. Place a rack on top. Sit the goose on the rack. This will help the fat to drain from the goose. Lightly prick the goose skin all over, but take care not to pierce the flesh. Set aside.
  3. Peel, quarter and core the quinces. Chop into 1 cm chunks. Tip into a large bowl. Squeeze over a little lemon juice to stop them browning. Add the zest. Halve the dates. Discard the stone. Finely chop the dates. Add to the bowl.
  4. Crush the cardamom pods in a pestle and mortar. Discard the papery husts. Finely crush the seeds. Add to the bowl with the cinnamon, a good pinch of grated mace or nutmeg, the breadcrumbs and salt and pepper. Mix well.
  5. Spoon the stuffing into the goose’s body, adding the bay leaves. Secure the end with a couple of cocktail sticks. Dust the goose with salt and pepper. Roast for 30 mins.
  6. Remove the goose from the oven. Lower the temperature to 180°C/Fan 160°C/Gas 4. Pour out any fat that has collected in the roasting tray. It’s important to do this often to stop it burning. Roast the goose for another 2 hrs 15 mins, pouring off the fat every 30 mins. Save the fat for roasting potatoes.
  7. While the goose roasts, melt the quince paste or cranberry sauce in a small pan. Remove the goose from the oven and baste it with the melted quince paste or cranberry sauce. Roast for 15 mins. Insert a skewer into the goose leg. The juices should run clear. If not, cook a little longer till they do.
  8. Leave the goose to rest on a board, covered with a tent of foil, for at least 1 hr. Carve the goose and serve it with spoonfuls of the quince and date stuffing.
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Ingredients

4-5½ kg Rhug Organic Dee Valley goose

3 lemons

2 oranges

1 tsp Chinese five-spice powder

small handful each of parsley sprigs, thyme and sage, plus extra for garnishing

a little olive oil for browning, optional

3 tbsp Rhug honey

Halen Môn sea salt

Method

  1. Preparation is key to success, the more you can get done in advance the less stressful the big day will be. Getting the bird oven ready is one big job you can get done in advance and the first three steps to this recipe can all be done the day before.
  2. Loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
  3. Zest the lemons and oranges using a grater. Mix with 2 tsp Halen Môn sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
  4. Stuff the zested fruit and the herb sprigs inside the bird and pop into the refrigerator overnight (don't worry if you forget as this can also all be done on the day).
  5. Calculate your cooking time, for the first 10 minutes cook at 240C/fan, 220C/gas 9 (this will help seal the bird and give it a nice golden colour) then reduce to 190C/fan, 170C/gas mark 5 and cook for 20 minutes per kg for medium-rare, 32 minutes per kg for more well-done, plus 30 minutes resting.
  6. At this point pre-heat your oven to 240C/fan, 220C/gas 9. To give your goose a nice golden skin pan fry it using a little olive oil. Holding the bird by the legs press it down on the breasts to brown the skin.
  7. Once browned, place the bird in the roasting tin, Drizzle with the Rhug honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 minutes to 190°C/fan, 170°C/gas mark 5. Cover the goose with foil if it is starting to brown too much.
  8. Every 30 minutes or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 minutes, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
  9. The carving Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, For a starter idea how about …. Elliot Knox, created this delicious, colourful starter for visitors to enjoy in the run up to Christmas last year using Rhug organic Goose. Rhug Organic confit goose leg and root vegetable terrine wrapped in Parma ham, spiced fig and apple purée, fig and blackberry pickled salad and brioche. Visit their website for more details www.rhug.co.uk
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Ingredients

1 organic Goose Breast

a handful of mixed plums or damsons (Combe Organic like Victoria and Mirabelle)

a handful of blackberries

300ml or a large wine glass of blackcurrant liqueur

a sprig each of fresh thyme and sage

salt and pepper to season

Method

  1. Heat the oven to 180°C fan.
  2. Pat the goose breast dry and season it all over with salt and pepper. De-stone the plums and place them in a baking tray alongside the blackberries and fresh herbs.
  3. Lay the seasoned goose breast on top, skin side up.
  4. Roast for 15 minutes, checking mid-way through to gently stir the juices from the goose through the fruit.
  5. After 15 minutes, pour the liqueur over the fruit around the goose and bake for a further 5 to 8 minutes.
  6. Remove the tray from the oven, wrap the goose breast in 2 layers of foil and leave it to rest for 10 minutes. Finish the sauce while you wait. You can blend the fruit into the liquid before returning it to the pan to reduce it to a thick jus, or leave the fruit whole for a chunky and rustic sauce.
  7. Serve the goose breast thickly sliced on a bed of creamy mash, accompanied by some dark green kale and the fruity sauce.
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Ingredients

475g Country Range Vegetable Bouillon
12 tsp Country Range Tomato Paste 2 x 800g tins of Country Range Chopped Tomatoes
315g Country Range Frozen Sliced Green Beans
375g Country Range Frozen Choice Garden Peas
1 x 800g tin Country Range Cannellini Beans in Water, drained
315g Country Range Diced Swede
315g onion, finely diced
315g leek, finely diced
315g carrot, medium diced
250g cabbage, finely diced
625g potatoes, medium diced

Method

  1. Gently sweat down the onion, leek, carrot, swede and cabbage in a soup pan, then add 8.875kg water and the vegetable bouillon paste.
  2. Bring to a boil and then add the potatoes, chopped tomatoes and tomato paste.
  3. Simmer until the potatoes are soft then add the beans and peas.
  4. Serve with a chunk of homemade bread and Country Range Butter.
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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.
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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.
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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.
  • 15 mins
  • 2 portions
  • Main
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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.
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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.
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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.
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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.
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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
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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.
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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.