Recipes Archive
(October 2019)

28 October 2019

Cod fillet with broccoli, peas and caviar

Method Blanch the purple sprouting broccoli in boiling salted water for approx 2 minutes. Remove and immediately plunge into the ice bath. Once cool remove from the water and pat dry. Repeat this with the normal broccoli florets and 300g peas. Remove the broccoli and peas from the water, place into the blender and begin Read more…

Steamed scrambled egg with oxtail

Method Carefully score the top of the egg, as if you were removing the top of a dippy egg. Lift the ‘lid’ and remove the egg. Repeat and steam the shell for 2 minutes to sterilise the inside. Take the eggs, truffle, butter, salt and cream, whisk together and strain. Pan fry the oxtail pieces Read more…

Rum baba with cherries and Chantilly cream

Method Place the ingredients in a mixer with a dough attachment, mix the ingredients until a smooth dough is formed. Patience is the key. Brush some extra melted butter into your moulds to help them not stick. Once formed, divide into your moulds and cover with greased cling film. Leave to double in size. Once Read more…

Potato, carrot and rosemary kugel with poached egg

A Potato kugel is a traditional eastern European Jewish dish originally served during festivals. It’s a very simple dish that usually consists of just grated potato and onion but I had some carrots to use up and thought they’d make a nice addition here and to be honest, any root veg would work; parsnips would Read more…

2 October 2019

Butternut squash soup, with cheese and onion swirl buns

I’ve made variations of both these things before but never together. There’s lots of squash and pumpkin around at the moment, it being the spooky season, and with the weather finally turning it’s nice to share a warming, velvety smooth dish for the whole family to enjoy. I think squash and pumpkins can be a Read more…