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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
  • 12 minutes
  • serves 10
  • Dessert
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  • 1ltr Country Range UHT Dairy Whipping Cream, whisked to a thick consistency
  • 500g Country Range Red Cherry Fruit Filling, puréed
  • ¾ dsp Sosa thickener to add to the filling
  • Small amount of finely grated chocolate (Scotbloc) for decoration
  • Baking sheet approx. 30cm x 36cm
  • Country Range Parchment

For the chocolate sponge

  • 100g Country Range Creamery Butter Salted, softened
  • 100g Country Range Self Raising Flour, sifted
  • 2 Country Range Medium Free Range Eggs
  • 1 tbsp Country Range Cocoa Powder
  • 100g caster sugar
  • 2 tbsp warm water


  1. Combine the butter and sugar until it is of a creamy consistency.
  2. Mix the cocoa powder with the water to form a smooth paste. Add this to the mixture and then carefully add the eggs and the flour mix until it is a smooth texture.
  3. Line a tray with the parchment paper spread the mixture evenly and cook for approximately 12 minutes at 190°C.
  4. Allow the cake to cool, then purée the cake to a fine crumb. Spread onto approximately the same size parchment before piping the cream all over. Now it is easier to pipe the cherry filling over the cream to get even distribution.
  5. Carefully take the corners of the parchment (the smaller side) and roll.
  6. Decorate with cream swirls, red cherry coulis and fine chocolate shavings.
  7. Complete IDDSI texture checks before serving.
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For the base

80g cashews

80g macadamias

50g almonds

45g buckwheat

45g desiccated coconut

45g rice malt or maple syrup

80g Medjool dates, pitted

Pinch of Himalayan salt

For the caramel centre

200g Medjool dates, pitted

60ml coconut oil, melted

110g almond butter

125ml maple syrup

¼ tsp vanilla powder

1/8 tsp Himalayan salt

For the chocolate topping

60g cacao butter

40g cacao powder

50ml maple syrup


¼ tsp flaked sea salt



  1. Place the cashews, macadamias and almonds in a food processor then blitz to small pieces. Add the buckwheat, coconut, syrup and dates then continue to process. The mixture will start to combine; when that happens transfer it into a round 20cm cake tin lined with baking paper. Press the base evenly into the base of the tin and place in the freezer to firm up.
  2. Blend the dates, coconut oil, almond butter, maple syrup, vanilla powder and salt in the food processor. The mixture needs to be completely smooth so continue blending until all the lumps have disappeared. Spread the caramel over the set base and put the tin back into the freezer while you make the chocolate topping.
  3. Melt the cacao butter in a saucepan over a very low heat. Ensure it has completely melted, then combine the cacao butter with the cacao powder, maple syrup in a bowl. Whisk until you have a glossy mixture. Be careful not to allow it to seize. If you are in a cold environment, you must be very quick at this stage.
  4. Pour the chocolate topping over the caramel in the tin and push it around quickly with a silicone spatula to spread it well and leave swirls on the top. Place the cake into the freezer to set overnight.
  5. Remove from the freezer 10 minutes before you wish to serve the cake, to allow it ample time to thaw and be easy to cut. Sprinkle the flaked sea salt on top before serving.
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For the meringues:

4  Dr. Oetker Free Range Egg White Powder Sachets
200g  Caster Sugar
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr.Oetker Blue Extra Strong Food Colour Gel

To decorate:

100ml  Double cream, whipped
50g  Chocolate Mini Eggs


  1. Heat oven to 140 C
  2. Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.
  3. In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.
  4. Spoon the meringue into three separate bowls and add 4-5 drops of one Dr. Oetker gel food colouring to each bowl. Stir the meringue through a few times to create a marbling effect with the food colouring – be careful not to over-stir.
  5. Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag 2/3’s of the way with one of the meringue mixes. Twist the top of the piping bag to secure it.
  6. Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.
  7. To pipe the meringues, start by piping a circle around 3” in diameter from the outside in. Pipe two more circles on top of the outer edge to complete, so you have a nest. Repeat this seven more times using all three meringue mixes.
  8. Transfer the meringues to the oven and bake for 1 hour. Once cooked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible.
  9. Once the meringues have cooled and set, pipe the whipped cream into the centre of the meringues. Top with mini chocolate eggs to serve.
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10kg Jacob’s ladder


For the brining process

1 part salt to 12 parts water

6 tbs mustard seeds

4 cinnamon sticks

100g thyme

8 bay leaves

10 cloves

1 tbs juniper

10 cloves garlic


Toast all the spices and combine with the rest of the ingredients then brine the beef on the bone for 4 hrs.


For the cooking process

10kg brined beef

4 charred carrots

2 charred onion

2 sticks charred celery

1 charred fennel

6 lts Beef stock

5 bay leaves

10g thyme

For the shallot and morel marmalade

3.5kg banana shallot

40g dried morels

400g fresh morels

brown sugar

1 teaspoon cep powder

dash morel essence


and in a muslin bag:



orange zest


For watercress salsa

6 bunches watercress

50g fine grated horseradish

1 tbs glucose

100 ml vegetable stock





  1. Submerge the beef in the stock and mirepoix and cook at 86°C overnight, when cooked remove the bones and press.
  2. When the beef is cold portion then crisp up on all 4 sides in a hot pan with beef dripping for service
  3. For the filling for the pithivier wilted spinach bound with Kate Rodgers crowdie and grated nutmeg
  4. Soak the dried morels overnight then sweat the shallots slowly in oil with the muslin bag for an hour, add the brown sugar, cep powder and the rehydrated morels with liquid and simmer gently for a further hour, slice the fresh morels in rings and add to the marmalade, cook for 30 minutes and season with the morel essence and remove the muslin.
  5. Blanche and dry the watercress then blend with the other ingredients. Then mix with diced green chilli, green pepper, asparagus, courgette, cucumber, mooli and sibeos.
  6. Serve with roast rump of beef, buttered Jersey Royals and red wine jus.
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50g    Lakeland Dairies Butter

300g  watercress (reserve some for garnish)

250ml white wine

600ml           Millac Gold Double salt & pepper to taste


  1. Fry the watercress in the butter until wilted.
  2. Add the mustard, white wine, and reduce to half the quantity.
  3. Stir in the Millac Gold Double and let it bubble for a minute.
  4. Blend the sauce, season to taste.
  5. Cook the pasta according to packet instructions.
  6. Serve the pasta sauce with the pasta, grated cheese and watercress garnish.
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  • 250g Cherry tomatoes
  • Handful of Watercress
  • ½ Cucumber
  • 5 Cooks & Co Green Chillies
  • Handful Coriander
  • Juice 1 lime
  • ½ Red onion
  • 1 tbsp extra virgin olive oil
  • 100g Chicken breast pieces
  • 1 Avocado
  • Salt & pepper, to season


  1. Prepare the salad by halving the cherry tomatoes, slicing the cucumber and cutting the slices into quarters, slicing the chillies, slicing the onion into thin strips and roughly chopping the coriander.
  2. Destone the avocado and cut into strips and place into a bowl. Juice the lime over the avocado to avoid browning.
  3. Add the avocado to the other ingredients, then add the diced chicken and olive oil. Mix together, season with salt and pepper, and serve.
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For the lamb roll filling marinade

200g short saddle – trimmings

100g onion blended

1 medium green chilli, blended

½ tsp turmeric

½ tsp Sri Lankan curry powder

¼ tsp chilli powder (option)

1cm ginger, brunoise

2-3 curry leaves

2cm Pandang leaf

½ lime leaf, chiffonade


For the lamb roll filing cooking

1 tbsp oil

¼ tsp mustard

¼ tsp cumin seeds

1/8 tsp fennel seeds

3 fenugreek seeds

1 potato, 1 cm dice


For the wrapping

4 sheets spring roll wrap/pastry

100g panko breadcrumbs

1 egg


For the apple ketchup

2 Bramley apples, peeled, seeded and diced

1 tsp brown sugar or Kithul sugar

3 cloves

¼ tsp nutmeg

½ cinnamon stick

1 piece star anise

3-5 tsp water


For the garnish

20g Koppert Cress spicy water cress

5g Koppert Cress citra leaves

½ lime, zest and juice


  1. Butcher the lamb, leaving the loin for the main and using any leftover and offcuts of lamb for the lamb rolls. Finely dice the lamb.
  2. Marinate in a blend of onion, green chilli, turmeric, chilli powder, Sri Lankan curry powder, ginger, lime leaf and Pandang leaf.
  3. Dice Bramley Apple, add 1tsp butter(Optional) to a pan and add cloves, cinnamon stick and star anise to bring out flavour.
  4. Add apple along with 1 tsp brown sugar and 3 tbsp of water, cover with a cartouche and leave on a low heat.
  5. Dice potato to 1cm cubes. Add oil to a pan and add fenugreek seeds, fennel seeds and cumin seeds and fry. Add the marinated lamb. Brown, add 4 tbsp water add diced potato and cover with a cartouche. Leave on a low heat stirring regularly and cook until potato is tender.
  6. Remove lamb mixture and place in a flat tray, blast chill.
  7. Wrap the lamb mixture in spring roll wrap, and pane with panko breadcrumbs.
  8. Deep fry lamb rolls and serve with apple ketchup.
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  1. Preheat oven to 180°C and grease a 9-inch round baking dish with oil.
  2. Heat the olive oil in a large frying pan over a medium-high heat.
  3. Fry the onions until soft and then add the garlic and fry for another minute.
  4. In a separate bowl combine eggs, red pepper, rocket, mozzarella, pesto, salt and pepper.
  5. Combine the 2 mixtures then pour into the prepared baking dish.
  6. Bake for 40-45 minutes or until set.
  7. Leave to cool for about 5 minutes before serving.
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  • French stick
  • Goats cheese (spreadable)
  • Basil
  • Cooks & Co Red pepper strips

Drizzle with a watercress Pesto

  • Watercress
  • Basil
  • Garlic
  • Pecorino
  • Olive oil
  • Lemon Juice
  • Toasted Pine nuts
  • Salt and Pepper


  1. Cut the French stick onto slices and place under a pre-heated grill until toasted and golden on both sides.
  2. Once cool, spread the goats cheese over the crostini, top with a couple of red pepper strips and a drizzle of the watercress pesto.
  • 50 minutes
  • serves 2
  • Main
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4 lean Welsh Lamb noisettes

Halen Môn Sea Salt** and pepper

50g salted butter, at room temperature

zest of half a lemon and half an orange

1 tbsp Welsh Laverbread

250g cold mashed potato

2 tbsp rolled oats

1 tbsp each of oil and butter


  1. Preheat the oven to 200°C/Gas mark 6.
  2. Mix the butter, laverbread and citrus zest in a small bowl and shape into a cylinder. Wrap in greaseproof paper and refrigerate until required.
  3. Heat the oil in a heavy based, oven-proof frying pan, season the meat on both sides with the salt and pepper and sear for 2-3 minutes on both sides. Slice half the butter and pop on top of each noisette, then transfer to the oven and cook for a further 10-12minutes depending on how pink you like your lamb. Remove from the oven and leave to rest in a warm place.
  4. In the meantime mix the potato with the laverbread and oats, season with pepper and shape into 4 potato cakes of about 2-3cm thickness. Leave them at room temperature. In another frying pan, heat the butter and oil and fry the potato cakes until they are golden and crispy on all sides.
  5. To serve, slice the remaining butter and put a slice on each cooked noisette and plate with the potato cake along with any lamb juices.
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1x free range pork belly – about 3kg in weight without bone

2x Bramley Apples peeled, cored and cut into eight

4x carrots peeled and cut roughly

3x parsnips peeled and cut roughly

1x celeriac peeled and cut roughly

1x travise( separated into individual leaves)

1/2bt; white wine

rock salt

4x tblsp honey


  1. Prep - Take the pork belly and rub a generous amount of rock salt into the flesh and skin and then leave for 24 hours. Then thoroughly wash and place in a large deep roasting tray. Adda pint of water to the tray and cover with baking parchment then a sheet of tin foil on top and seal the edges. Cook in a preheated oven at 100oC for 10 hours .
  2. Then remove the pork from the oven drain off the excess liquid and set side but leave the pork in the tray. Prick the pork skin with a sharp knife and then put in a hot oven 185oC for 30-40 mins until the skin is crispy.
  3. Remove from the oven and set aside for 30 mins. Meanwhile place all the roughly cut vegetables in a roasting tray in the oven until golden brown.
  4. To serve - Place the pork belly under a hot gril aftera few minutes the skin should start to bubble up like crispy pop corn. Finish the roast vegetables with a spoonful of honey and the travise leaves, pleace back in the oven for two minutes until the leaves begin to wilt.Witha largesharp knife cut the pork into rustic pieces and mix with the roasted vegetables. Place neatly on a serving dish and drizzle a little of the cooking juice over , sprinkle with rock salt and serve.
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For the sweet pastry

190g icing sugar

210g diced unsalted butter (soft)

2 eggs

500g plain flour

5g finely chopped thyme

For the treacle filling

225g golden syrup

50g treacle

220ml double cream

75g fresh white bread crumbs

2 eggs

1 tbsp lemon juice

1 orange zest


For the ice cream

11 cardamom pods

425ml double cream

6 organic eggs

85g caster sugar


  1. First let’s make ice cream 24 hours before. Crush the cardamom pods, tip them into a saucepan and mix in the cream. Set over a low heat, bring to the boil, then remove from the heat. Cover and leave to infuse for 30 minutes.
  2. Whisk the egg yolks with the sugar until they become pale and fluffy, then slowly stir in the cardamom cream. Return to a clean pan and place over a low heat. Keep stirring with a wooden spoon until the mix forms a thick custard.
  3. As soon as it forms the thick custard, remove from the heat and tip into the bowl sitting on the ice. Keep stirring until it is tepid, then strain into a container.
  4. Once cold, process the custard in an ice-cream maker, or in a pacojet beaker freeze it.
  5. To make the sweet pastry- In a mixing bowl cream the butter and icing sugar and thyme together. Mix until very pale. While still mixing, slowly add the eggs a little at a time, making sure the first egg is fully combined before adding the second. Sift in the plain flour and mix well until you can form a smooth pastry ball. Flatten out the pastry with a rolling pin and Wrap in cling film and refrigerate for a minimum of 2 hours.
  6. Once the pastry has rested, it is now ready to roll. First, butter a 10” flan ring which has a removable base. Lightly flour a worktop and a rolling pin. Unwrap the pastry and lay it on the surface. Roll the pastry out until you have a large circle 1/2 cm thick. Carefully place the pastry into the flan ring, making sure it goes all the way to the edges. Place the ring on to a tray and refrigerate for a further 30 minutes. Once chilled prick the bottom of the tart case with a fork about 10-15 times evenly across the base. Cover the tart case with baking paper and fill with baking beans. Again leave this to rest in the fridge until you have the treacle tart filling ready.
  7. To make the filling gently heat the treacle, golden syrup and double cream in a heavy based saucepan for 5 minutes. Remove from the hob and while still warm, whisk in the eggs and then add the orange zest, lemon juice and breadcrumbs until all the mixture is incorporated.
  8. Preheat the oven to 160ᵒC. To bake, take the baking bean-filled pastry case from the refrigerator and place into the middle of an oven then bake for 20 minutes. Take the case out of the oven, carefully remove the baking beans and return to the oven to bake for a further 10 minutes. Remove the case from the oven and carefully pour the treacle filling into the pastry case. Return the tart to the oven and bake for 30-40 minutes until the middle of the tart is just cooked. The top of the tart filling should look as though it has dried out and is beginning to crack.
  9. Allow the tart to cool on a cooling rack then remove from the flan ring. Slice the tart into portions and serve with cardamom ice cream.
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Oysters with soy and jalapeño

30 oysters

2 jalapeño

2 tsp red miso

2 lime

soy sauce, as needed

Oyster crème

100g egg whites

200g yoghurt

50g white balsamic vinegar

300g grape seed oil

250g sunflower oil

4 oysters

salt, as needed

lemon juice as needed

Oyster paper

1 dl oyster juice

0.5 dl white wine

1 dl water

60g tapioca flour

1g mother-of-pearl powder

Sorbet of cucumber and preserved ginger

600g cucumber

50g preserved ginger

50g juice of preserved ginger

50g sugar water (1:1)

1 tbsp lime juice

3g salt

10g shallots, minced

5g gelatine leaves (0r 20g sorbet stabiliser)

Aclla Cress and cucumber coulis

500g cucumber, cut into pieces

50 ml mirin

50 ml sushi vinegar

2 punnets Aclla Cress

xanthum gun, as needed

sea salt and black pepper, as needed


Accla cress

Borage cress


  1. For the oysters with Jalapeno - Clean the jalapeño and blend with the miso, lime juice and zest into a paste. Blanch the oysters in boiling water for no more than one minute (depending on their size), and rinse immediately in cold water. Open the shells, cut the oysters free and turn over.
  2. For the oyster Creme- Mix together the egg white, yoghurt, salt, and white balsamic vinegar. To make the mayonnaise, add the oil drop by drop while continuing to mix. Shuck the oysters and sieve the oyster liquid. Stir the oysters and the strained oyster liquid through the crème and season to taste with the lemon juice and zest. Strain the crème and transfer to a piping bag.
  3. For the oyster paper- Combine all ingredients well and transfer to a thermo blender. Heat the mixture at 90°C for 30 minutes in the thermo blender at speed 3. Set aside to rest for two hours in the refrigerator. With a pallet knife, spread the mixture paper-thin over a silicone sheet. Create shapes by placing small profiles under the silicone sheet. Dry in a 120°C oven for approximately 30 minutes. Remove the oyster paper from the oven and break into pieces. Store the pieces immediately in an airtight container with silicone granules.
  4. Sorbet - Peel the cucumber, cut into pieces and measure 400g. Purée the peeled cucumber with the rest of the ingredients and pour through a fine strainer. If you will be stabilizing the sorbet with gelatine, heat a small amount of the liquid and dissolve the soaked gelatine in it. Combine with the rest of the liquid and continue. If you will be using a sorbet stabiliser, dissolve the stabiliser in the liquid with a hand-held blender and continue. Churn using a ice cream machine until you have a sorbet. Fill a piping bag with the cucumber sorbet
  5. Coulis - Cut the Aclla Cress just above the tray and place in a blender together with the cucumber, mirin, and sushi vinegar. Blend to a smooth coulis. Season to taste with salt and pepper. Add the xanthan gum if you wish to thicken the coulis.
  6. Garnish - Pipe a little of the spicy paste on the oyster and baste with a little soy sauce. Place on the plate. Pipe on some dots of oyster crème. Break per serving 3 pieces of oyster paper. Pipe some little dots of the oyster crème on the paper. Pipe on the cucumber sorbet. Place the oyster paper on top of the sorbet and two oysters. Garnish with Borage and Accla cress.