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For the cauliflower purée

600g cauliflower

30g Butter

300 ml milk

1 clove

½ bay leaf

½ teaspoon almond extract

Seasoning to taste

For the brown crab and cognac mousse

250g fresh brown crab

25 ml Cognac

1 sheet of gelatine

For the trout

2 whole trout, filleted

350g asparagus

65g almonds


  1. Gently cook cauliflower in butter for 2 mins and season. Add the milk to cover, cloves and bay leaf and cook until tender. Remove cauliflower and blend. Add almond extract and if necessary milk until correct consistency is reached.
  2. Soften the gelatine in cold water. Place into a small pan with the cognac and heat until dissolved. Pick the crab meat and place in blender and the cognac mix and blend to a smooth consistency.
  3. Clean bones and place in cold water with leek, onion and celery. Bring to the boil and simmer for 20minutes skimming regularly. Pass into a clean pan and reduce by ¼.
  4. Peel and trim the asparagus.
  5. Place the almonds in blender and pulse until crushed but not powdered.
  6. Place the mousse on the trout fillets and then roll each fillet up and poach in the fish stock with the asparagus for 8-10 minutes.
  7. Serve as shown.
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For the torte

100g smoked Scottish sea trout

100g picked cooked white crab meat

½ lime, juice

30g crème fraiche

5g dill, chopped

2 Scottish plum tomatoes (skin, deseed and dice)

5 ml rapeseed oil


For the avocado

1 soft Hass avocado

30g crème fraiche

½ lime juice

Salt, to taste


  1. Finely dice trout and pack in 2cm high into a greased 5cm ring mould. Combine crab with crème fraiche, dill and lime juice, season with salt. Pack a further 2cm high on top of trout. Season tomato and combine with rapeseed oil and place on top of crab, refrigerate until required.
  2. Half and remove flesh from avocado then stick blend until smooth with remaining ingredients For the citrus dressing 1 orange, segmented ½ lemon, segmented 5 ml runny honey 60 ml sunflower oil Stick blend all ingredients until smooth, strain through sieve, season and reserve For the salad 2 radish, thinly slice 4 orange segments mixed micro herbs
  3. Serve as pictured.
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For the soup
50ml extra virgin olive oil
300g smoked streaky bacon, roughly chopped
2 tbsp sherry vinegar
2 red onions, roughly chopped
2 carrots, roughly chopped
2 garlic cloves, finely chopped
2 stalks celery, roughly chopped
1 large leek, roughly chopped
2 large waxy potatoes, roughly chopped
6 vine tomatoes, roughly chopped (reserve the vines)
Small bunch fresh rosemary and thyme, tied with string
130g small orecchiette pasta
2 litres good-quality beef stock
1 x 400g tin cannellini beans, drained and rinsed
16 small florets purple sprouting broccoli
100g baby leaf spinach
Salt and freshly ground black pepper

For the wild garlic pesto
15g fresh basil, roughly chopped
15g wild garlic, roughly chopped
50g pine nuts
3 tbsp olive oil
15g Parmesan, finely grated
1⁄2 lemon, zest only, finely grated
1 tsp lemon juice, to taste

To serve
Small handful fresh basil, roughly chopped
Small handful fresh flatleaf parsley, roughly chopped
Small handful fresh chives, snipped
100g Parmesan, finely grated
Olive oil, for drizzling
1 loaf crusty bread, to serve


  1. For the soup, heat the oil in a heavy-based saucepan over a high heat.
  2. Add the bacon, then season and fry for 3–4 minutes, until caramelizing but not burning.
  3. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. 

  4. Stir in the potatoes and tomatoes (with their vines) then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer
  5. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.
  6. Pour the soup into a pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure.
  7. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard.
  8. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes.
  9. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind.
  10. Once combined, add the olive oil to make a paste and grind in the Parmesan.
  11. Add a squeeze of lemon and season to taste.
  12. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread.
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4 rainbow trout fillets

For the cure

1 tbsp juniper berries

2 tsp star anise

80g sugar

80g salt

2 tbsp London Dry Gin

1 bunch of dill, roughly chopped

For the gel

250ml Indian tonic water

2 limes, juice and zest, reserving the zest for garnish

1 tsp agar-agar

To finish

1 cucumber

1 tsp white wine vinegar

1 tsp caster sugar

1 tbsp beetroot juice, from a carton is fine

2 shallots, finely sliced

20g keta caviar or lumpfish roe

salt and black pepper



piping set

Fruit gel

  • 250ml fruit purée
  • 250g caster sugar
  • 250ml water
  • 1 tsp agar-agar



  1. Check the trout fillets are fully boned by running your finger along the flesh. Use a pair of tweezers to pin bone any that remain. Place the fillets as an even layer in a shallow dish.
  2. Blitz the juniper berries and star anise in a food processor into a fine powder. Mix the spices with the sugar, salt, gin and dill.
  3. Spread the mixture evenly over the fish, cover with clingfilm and leave to cure in the fridge for 12 hours.
  4. Prepare the tonic and lime gel using Indian tonic water and lime juice in place of water (see below), saving the lime zest for garnish.
  5. Split the cucumber lengthways, remove the seeds and slice into half moons. Dress with a little vinegar, sugar and salt. Leave for 20 minutes.
  6. Drain the juice off the cucumber, add the beetroot juice and pour over the shallots to lightly pickle.
  7. Wash the cure off the trout fillets under cold water. Carve into neat thin slices (approximately 3mm).
  8. Arrange the sliced trout on individual plates with the pickled cucumber and shallots.
  9. Pipe the tonic gel onto the plate and finish with caviar or roe and lime zest, and a sprinkle of pepper.
  10. Fruit gels can be used for sweet or savoury dishes – and they don’t melt on a hot plate. Rhubarb, redcurrant, cranberry or blackberry all work really well.
  11. Begin by making or buying a good-quality whole fruit unsweetened purée, not juice.
  12. Place the sugar and water in a small pan over a low heat and stir until the sugar is fully dissolved.
  13. Transfer to a measuring jug. Make sure you have 250ml of sugar syrup and allow to cool.
  14. Put the sugar syrup and fruit purée back in the pan and, using an electric hand whisk, beat in the agar-agar.
  15. Allow to stand for a couple of minutes then place over a low heat. Bring to the boil and allow to simmer for 2–3 minutes.
  16. Pour the mixture into a shallow tin and chill to set.
  17. Turn the set jelly out onto a chopping board and cut into cubes.
  18. Transfer to a liquidizer and blitz to make the gel. You may want to add a little water at this stage to achieve the desired consistency.
  19. The gel can now be used in a piping bag, squeezy bottle or just by the spoonful.
  20. Savoury gels are made just as above but without the sugar and are seasoned with salt, pepper or spices. A huge variety of vegetable gels are possible from your own vegetable purées – spinach, pumpkin and red pepper will give you a perfect set of traffic lights!
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1 British brown trout

1 lemon

50g sea salt

100g hickory chips

½ cucumber

700ml vegetable stock

100ml white wine vinegar

200ml white wine

2 tbsp sugar

5 peppercorns

5 fennel seeds

200g frozen peas

10 asparagus spears

100g samphire

pea shoots for garnish

salt to taste

1 tbsp white wine vinegar)

3 tbsp olive oil  for the vinaigrette

1 tsp mustard)

1 tsp grain mustard)


  1. Prepare the trout and portion into 100g supremes, zest the lemon and mix with the sea salt, then pack this into the trout. Leave in the fridge for 5 minutes. In a saucepan heat 200ml of vegetable stock, 2 tbsp sugar, 100ml white wine vinegar, 200ml wine, peppercorns and fennel seeds and bring to the boil. Peel and slice the cucumber into a 5cm thick barrel and remove the seeds, drop these into the pickle then take the pan off the heat. Slice the cucumber finely.
  2. Blanch the peas in boiling vegetable stock. After 3 minutes drain and blend with a little of stock and season to taste, pass through a chinois and cool over ice.
  3. Peel, blanch and refresh the asparagus for 3 minutes.
  4. Blanch the samphire.
  5. Make the vinaigrette by mixing the white wine vinegar with both mustards and then incorporating the olive oil, season.
  6. Hot smoke the trout for 5-6 minutes. Re-heat the purée, reheat the samphire and asparagus. Warm the cucumber slices up in a little pickling liquour. Begin to plate up, swipe the purée and make a nest of samphire, scatter the cucumber around, place the asparagus in a basket and drizzle the vinaigrette, then place the fish on top of the samphire.
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Callebaut® 811 Dark Chocolate Callets 100g
Soya milk 400ml
Chia Seeds 100g
Vanilla Extract 1 tsp
Honey 1 tsp


  1. Heat the callets with the soya milk, stirring regularly
  2. Combine all the ingredients in an airtight container, blend with a hand blender for a smooth texture
  3. Leave to soak overnight, the pudding will keep in the fridge for up to 4 days
  4. To serve, portion into individual ramekins and top with callets, honey and your choice of seeds, dried or fresh fruit
  5. Top tip: Make it vegan by switching the honey for maple syrup
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Callebaut® 811 Dark Chocolate Callets 375g
Margarine 250g
Eggs 3 and 1 extra egg yolk
Gluten free plain flour 65g
Cocoa powder 60g
Caster sugar 250g
Vanilla extract 2 tsp
Pinch of salt
Cream 20ml
Ice cream flavour of choice 2-3 scoops


  1. Melt the margarine and 250g of chocolate callets together
  2. Mix the eggs, egg yolk, sugar, vanilla extract and salt together
  3. Whisk in the melted chocolate and butter, flour and cocoa powder
  4. Fold in 100g callets and pour into a lined 20m square tin
  5. Bake at 140°C for 45 minutes and allow to cool
  6. For the sauce, melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
  7. To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce
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Callebaut® Ruby Chocolate Callets 225g
Callebaut® Gold Chocolate Callets 80g
Soft butter 225g
Caster Sugar 225g
Gluten-free self-raising flour 225g
Medium eggs 4
Fresh raspberries 100g
Raspberry puree 180g
Juice of 1 Lemon
Icing sugar 20g
Raspberries (for decoration)


  1. Cream the butter and sugar until light and fluffy
  2. Gradually beat the eggs into the butter mixture
  3. Sieve in the flour and mix well
  4. Gently fold in the fresh raspberries and gold callets
  5. Pour the mixture into a round tin and bake at 160°C for 35-40 minutes
  6. For the ruby ganache, melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice
  7. Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting
  8. For the coulis, mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration
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Callebaut® 811 Dark Chocolate Callets 80g
Oat milk 500ml
Banana 1
Honey 1 tbsp
Vegan chocolate protein powder 30g


  1. Melt the callets in half of the oat milk, stirring regularly
  2. Add a couple of ice cubes and mix with the rest of the oat milk to cool
  3. Blend all of the ingredients together to make a thick shake
  4. Pour into a cold glass and top with grated chocolate and sliced banana
  5. Top tip: Make it vegan and switch the honey with maple syrup
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Callebaut® Gold Chocolate Callets 200g
Cream cheese 340g
Caster sugar 120g
Double cream 130ml
Digestive biscuits 150g
Butter (melted) 50g


  1. Whip the cream until smooth
  2. Mix the caster sugar and cream cheese together
  3. Melt the chocolate and then add into the cream cheese mix
  4. Fold in the cream
  5. For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture
  6. Press the biscuit crumbs into the base of an 8 inch tin
  7. Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze
  8. TOP TIP: Use gluten free biscuits for a gluten-free dessert
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Callebaut® Ruby Chocolate Callets 450g
Butter 100g
Golden syrup 140ml
Gluten free rich tea biscuits 250g
Chopped cranberries and cherries 250g
Grape seed oil 115ml
Beetroot powder (to colour)


  1. Melt 300g of the ruby chocolate with butter and golden syrup
  2. Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
  3. Spoon the mixture into a lined baking tin to create an even layer
  4. Chill for a couple of hours until set
  5. To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
  6. Pour a thin layer on top of the tiffin, then allow to set
  7. Cut into squares to serve
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Callebaut® Gold Chocolate Callets (melted) 100g
Callebaut® Ruby Chocolate Callets 100g
Salted caramel sauce 25g
Banana, chopped 50g
Custard (heated) 270g
Double cream (whipped) 230ml
Lemon juice 10ml


  1. Mix the banana with the caramel sauce
  2. Combine 160g custard with the gold chocolate. Once cool fold in half the whipped cream
  3. Melt the ruby callets with lemon juice and mix with the remaining custard
  4. Once cool, fold in the rest of the whipped cream
  5. Layer the banana sauce, gold custard and ruby custard in glasses
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Callebaut® 811 Dark Chocolate Callets 70g
Plain flour 135g
Baking powder 1 tsp
Almond milk 250ml
Sugar 2 tbsp
Coconut oil (melted) 15ml
Coconut milk 20ml


  1. Combine the flour, baking powder, and salt, stir in 45g of chocolate callets.
  2. Heat the almond milk in the microwave then add the coconut oil and sugar
  3. Add to the dry ingredients and mix well
  4. Spoon a portion of the batter into a hot non-stick pan
  5. Cook for 3-4 minutes on each side, flipping occasionally
  6. Repeat to make 6-7 pancakes
  7. For the sauce, melt the remaining 25g of chocolate callets and coconut milk in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
  8. Drizzle the chocolate sauce on pancake stack and serve with fresh fruit
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Callebaut® 811 Dark Chocolate Callets 350g
Digestive biscuits (check they are suitable for vegans) 400g
Non-dairy margarine 150g
Cocoa powder 1 tbsp
Golden syrup 6 tbsp
Glacé cherries, chopped 90g
Vegan mini marshmallows (optional) 60g


  1. Crush with a rolling pin to create crumbs, leave a few larger pieces to create texture
  2. Melt the chocolate callets, margarine, cocoa powder and golden syrup together and stir to create a glossy mixture
  3. Pour two-thirds of the chocolate into a bowl and stir in the biscuits, cherries and marshmallows
  4. Spoon the mixture into a lined square tin and press down
  5. Top with the rest of the chocolate and smooth across
  6. Chill for a couple of hours to set and cut into equal sized slices
  7. TOP TIP: Use gluten free digestives for a gluten free treat
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Callebaut® 823 Milk Chocolate Callets, melted and cooled slightly 100g
Self-rising flour 250g
Caster sugar 100g
Corn flour 4 tbsp
Custard powder 2 tbsp
Salt 1/4 tsp
Eggs 4
Evaporated milk 225ml
Vegetable oil, plus more for brushing the waffle pan 50ml
Vanilla essence 2 tsp
Strawberry ice cream 1L
75 g fresh berries
Callebaut® Marble Pencils
Callebaut® White Chocolate Crisp Pearls


  1. In large bowl, whisk together self-rising flour, sugar, corn flour, custard powder and salt. In another bowl, whisk together eggs, evaporated milk, oil and vanilla
  2. Whisk wet into dry ingredients until blended and smooth. Alternatively, mix in blender until smooth. Cover and rest in refrigerator for at least 1 hour and up to overnight
  3. Transfer to jug or measuring cup with spout
  4. Preheat bubble waffle pan set over medium heat. (Alternatively, preheat electric bubble waffle iron according to manufacturer’s directions)
  5. Brush with oil. Pour in enough batter to fill the bubble holes evenly. Close lid and flip pan
  6. Cook for 3-5 minutes per side or until golden brown and crisp. Remove waffle and repeat with remaining batter to make 5 waffles
  7. Roll waffles into cone shape. To serve stand upright in tall glass or parfait glass
  8. 8. Fill each cone with 200 ml (1 large scoop) ice cream, 50 g (1/4 cup) berries and drizzle with 2 tbsp melted chocolate
  9. 9. Decorate with Callebaut® Marble Pencils and Callebaut White Chocolate Crisp Pearls
  10. Tip: Place chocolate into microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.
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Callebaut® 823 Milk Chocolate Callets 250g
Double cream 125ml
Whole milk 75ml
Vanilla extract 2 1/2 tsp
Caster sugar 175g
Ground cinnamon 4 tsp
Plain flour 500g
Baking powder 2 tsp
Salt 1/2 tsp
Water 625 ml
Butter 100g
Vegetable oil, for deep frying
Callebaut® Gold Chocolate Blossoms


  1. For the Chocolate Velvet Sauce, place callets in oven-proof bowl; set aside
  2. Heat cream and milk until simmering and pour over callets
  3. Let stand for 1 minute. Whisk until smooth. Stir in vanilla
  4. For the Cinnamon Sugar, stir together sugar and cinnamon until blended
  5. For the Churros, sift together flour, baking powder and salt; set aside
  6. Bring water and butter to a boil in medium saucepan. Remove from heat
  7. Stir in vanilla and immediately add flour mixture and stir with wooden spoon until smooth.
  8. Let rest for 10 to 15 minutes
  9. Fill batter into piping bag fitted with 2 cm wide star tip
  10. Set oil in deep fryer to 190˚C. In batches or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels
  11. While still hot, toss churros with Cinnamon Sugar until coated
  12. For each serving, serve 3-4 churros and serve with 25 ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms
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Callebaut® Ruby Chocolate Callets 100g
Double cream 600ml
Vanilla essence 1 tsp
Free range egg yolks 6
Golden caster sugar 6 tbsp
Beetroot powder 1 tbsp
Whipped cream
Orange Zest
Callebaut® Ruby Crisp Pearls


  1. Preheat your oven to 160C/140C Fan/Gas 3
  2. Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside
  3. In large bowl, beat egg yolks and sugar together until pale
  4. Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175-200 ml)
  5. Place in to a deep roasting tray and pour freshly boiled water halfway up the sides. Bake for 15-20 minute or until just set. Refrigerate for at least 3 hours
  6. To serve, sprinkle remaining sugar on top of the crème brulees and caramelise with a chef’s blow torch or place under a hot grill
  7. Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Pearls
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Callebaut® 811 Dark Chocolate Callets 350g
Unsalted butter 250g
Cocoa powder, sifted 80g
Golden caster sugar 400g
Large free-range eggs 6
Plain flour, sifted 130g
Crunchy peanut butter 250g
Tbsp sea salt flakes ½


  1. Heat oven to 190°C/170°C Fan/Gas 5
  2. Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat
  3. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside
  4. In a large bowl, whisk together the sugar and eggs until pale and fluffy
  5. Add the cooled chocolate mixture and fold through until smooth
  6. Fold in the flour until the mixture is combined
  7. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin
  8. Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern
  9. Sprinkle with sea salt flakes
  10. Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing