For the brûlée In a wide based pan make a light caramel from 50g of the sugar. Once caramel add the cream and re-boil. In a separate bowl whisk egg yolks and remaining sugar, pour cream onto eggs mixture. Pass through a fine sieve. Line metal rings with cling film and pour mixture into these […]

For the Squid Clean squid in cold water. Cut in half length ways. Score inside diagonally with a sharp knife. Cut into 1-inch pieces & season with salt and plain flour. To cook the squid place scored side down in a hot pan with a little vegetable oil. This will only take 30 seconds each […]

Pancakes Sieve flour and salt into large bowl. Incorporate eggs one at a time with a wooden spoon. Then adding your milk gradually till you achieve a ‘batter’ consistency. Finally add melted butter to the batter. Heat a large non stick frying pan. Add some butter till foaming. Pour batter into pan (around 2/3 mm […]

To cure the salmon Blitz the cucumber, to make a rough puree. Mix in the salt and sugar. Pour over the salmon making sure the salmon is covered. Leave for 2 hours in the fridge. Remove from the salt cure and wash off. Pat dry and then remove the skin and blood line. Dice into […]

For the cream Whisk together the yolks, sugar and honey. Bring to the boil the cream, once boiled pour over the egg mixture. Whisk together and pour back into the pan. Cook over a gentle heat until thickened. Remove from the heat, stir in the whisk and gelatine. Pass through a fine sieve and set […]

1. For the pesto, mix all ingredient in a bowl and season to taste. 2. To make the risotto, add the butter to a pan. Over a medium heat sweat the onions off with a good pinch of salt for 3-4 minutes with no colour. Add the garlic and cook for 1 minute. Add the […]

For The Salted Caramel Brûlée Add 70g of sugar to a large pan over a high heat until it turns to a dark caramel colour – do not stir. Add the cream and slowly bring to a simmer. When simmering, whisk to ensure all the sugar has dissolved. Combine the egg, yolks and 30g of […]

For The Cauliflower Purée Thinly slice the cauliflower head. Add the butter to a large saucepan over a medium heat and, once foaming, add the cauliflower, salt and curry powder. Cover with a lid, and cook on a low heat for 10 minutes, stirring every couple of minutes making sure it doesn’t catch. Add the […]

For The Quail Legs Place the legs, duck fat and thyme in a small pan, cover with tin foil and cook in an oven at 90ºC (fan) for 2 hours, or until tender. Remove the legs from the fat. Remove the thigh bone and roll the leg into a sausage shape, using cling film. Cool […]