Shallot Tarte Tatin
550g/11/4lb shallots, soaked in boiling water for 5 minutes, drained, peeled and trimmed 1. Heat a large frying or sauté pan. Melt 40g/11/2oz butter, add shallots and fry gently for about 10 minutes until golden, stirring occasionally. 2. Add ... [... more]
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Ravioli of Lobster and Langoustine Poached in a ...
For the Ravioli Mix: For the Pasta Dough: good pinch saffron strands infused in 1 tbsp boiling water and cooled For the Langoustine Stock: 1. First blanch the lobster for 1 minute in boiling water, then cool. Crack open and extract the meat. You ... [... more]
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Blueberry muffins
2. Place all the ingredients in a bowl and combine together gently. 3. Divide the mixture between the indents in a non-stick muffin tray. Bake in the oven for 15 minutes or until risen and golden. 4. Remove from the tin and place on a wire rack ... [... more]
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Spiced sweet potatoes
2. In a small oven-proof dish, thinly slice the sweet potato. Sprinkle with olive oil, chopped thyme and paprika. 1 sweet potato, peeled 3. Place in the pre-heated oven for 15 minutes. 4. Take the dish out of the oven and serve. 1/2 tbsp ... [... more]
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Gressingham Duck with Chicory Tarts
1. Roll out the pastry to 5mm thickness. Cut out four rounds a good 3cm larger than the diameter of your tartlet tins, that is 11-13cm. Prick the bases lightly and chill to rest. Preheat the oven to 200C/400F/Gas 6. 2. Using a thin sharp knife, ... [... more]
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Roast Best End of Lamb with Puy Lentils
1 tsp each finely chervil, basil, chives and parsley, finely chopped 1. Have the lamb stock, potato rösti, glazed baby onions and tomato concasse ready. Boil the lamb stock until reduced by two-thirds. Set aside. 2. Drain the lentils, then place ... [... more]
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Nori-rolled sushi with soy dipping sauce
4tbsp/60ml/2fl oz white vinegar, such as rice vinegar or white wine vinegar 1. Begin by cooking the rice. Wash it well in warm water, then place in a pan. Cover with water so that it comes 2cm/3/4inch above the rice. Cover and cook gently for 12 ... [... more]
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Poached haddock with mussels, spinach and chervil
1. Heat 25g/1oz of the butter in a medium pan, add the shallot and cook gently for 3 minutes, until soft. Add the mussels and 150ml/5fl oz of water, then cover and cook over a high heat for 3-4 minutes, until the mussels have opened. Tip them ... [... more]
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Vacherins of Strawberries with a Passion Fruit Cream
For the Passion fruit cream: about 250g/9oz mixed raspberries, redcurrants and sliced wild strawberries (or other small ones) 2. Whisk the egg whites with the lemon juice in a large clean bowl until they form firm peaks; do not over-whisk or they ... [... more]
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Chickpea dip
1. To make the dip, blend the chickpeas, seasoning, olive oil and garlic in a food processor until you have a smooth, creamy texture. Add more olive oil if necessary. 2. Spoon the dip into a serving dish and serve with bread and ... [... more]
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Chicken ratatouille
2. Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season. 4. For the ratatouille, heat the olive oil in a pan. Fry the aubergine with the onion for five minutes, or until soft. 5. Add the ... [... more]
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Tuna and olive pasta
150g/51/4oz penne, cooked according to packet instructions 100g/31/2oz olives, chopped 50g/11/2oz parmesan, grated 1 tbsp flatleaf parsley, chopped 1. Mix the hot penne with the other ingredients (the residual heat from the pasta will heat the ... [... more]
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