Recipes for 28 LEADING CHEFS 28 MOUTHHeroes- WATERING RECIPES THE CHEFS

& THEIR DISHES

Adam Handling JOHN DORY, WHEY, CAVIAR, BROCCOLI

Harriet Mansell KID GOAT AND CROWN PRINCE SQUASH

Masaki Sugisaki BRAISED TOKYO TURNIP

Sally Abe DEVILLED CRAB TARTLETS

Florent Regent QUICK CASSOULET

Alex Dilling MACKEREL ESCABECHE

Ursula Lake ROASTED CAULIFLOWER AND SWEETCORN TACOS

Karan Ghosh ROASTED BUTTERNUT SQUASH

Edoardo Pellicano TAGLIATELLE PASTA WITH CARABINERO PRAWNS

Amy Elles SQUID & CHORIZO

Chris Golding BAKED SEA BREAM

Anna Haugh OAT- CRUSTED HAKE

Ollie Templeton SCALLOP BAKED IN THE SHELL

Charith Priyadarshana NORTHERN DHAL

Jeremy Chan NETTLE TAGLIOLINI

John Chantarasak YUM KHAI DAO

Sanjaya Suranga AMBUL THIYAL

Roberta Hall-McCarron BARBECUED QUAIL

Abdelhaddi El Assaoui MESHOUI LAMB

Leftai Lopez PICKLED AND FRIED GREEN TOMATOES

Alex Head APRICOT FRANGIPANI TART

Ed Baines BLUEBERRY SYRUP SPONGE

Callum Bowmer HORTO’S APPLE CAKE WITH AGED SOY SAUCE

Alex Motture DARK CHOCOLATE & SEA SALTED TART

Ben Quinn CANTEEN BUN

Kate Malcolm BANANA AND WALNUT CAKE

GAIL’s Bakery SOURDOUGH

Avi & Dave THE SPONSOR SPECIAL

SPONSORED BY INTRODUCTION

Hospitality for Heroes was launched in March 2020 upon the announcement of restaurant closures due to COVID-19 and seeing the strain that our frontline workers were experiencing.

Our campaign raised funds from the public which we used exclusively to purchase produce from food suppliers. The ingredients were then used by talented chefs who volunteered their free time to prepare healthy meals to multiple NHS hospitals.

Many of the UK’s best Head Chefs submitted recipes to the HFH Instagram channel in support of the initiative which has gone on to provide over 120,000 healthy, restaurant-quality meals for NHS workers on the frontline.

This book is made up of some of the recipes submitted to our campaign by outstanding chefs and 100% of book sales goes back into the hospitality sector.

Thank you for your support.

Team HFH x OUR BOOK SPONSOR

When the global pandemic shut down all major industries including sports, Britain’s great people were left at home with far fewer events to get behind. Everyone was worried about the knock-on effects concerning mental health and physical wellness.

By deploying COVID testing through Project Screen, Prenetics were able to get the Premier League and The England and Cricket Board playing behind closed doors. This was a huge milestone and set the gold standard for other industries to follow. But more than that, it gave the nation entertainment, hope and the return to a sense of normality.

As a company, we can’t express enough thanks to all the heroes who have helped get Britain back to work, especially NHS frontline workers. For this reason, we’re delighted to support Hospitality for Heroes and pay homage to all teams and workers rallying together in the fight against COVID-19.

Avi Lasarow CEO Prenetics UK #COVIDfighters www.projectscreen.co,uk THE CHEF

ADAM HANDLING

Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’.

Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014. Adam was awarded ‘Chef of The Year’ in the 2019 Food & Travel Reader Awards.

THE RESTAURANT

FROG & EVE

Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam Handling’s flagship restaurant site. The restaurant has been heralded as a “smash hit” by the London Evening Standard and one of the “best restaurants in London right now” by Condé Nast Traveller. Frog by Adam Handling has won Best Newcomer Restaurant in the 2018 Food & Travel Reader Awards, was voted ‘Best Overall Wine List’ at the 2019 Wine List Confidential awards and most recently, was awarded ‘Cocktail List of the Year’ at the Estrella Damm National Restaurant Awards 2019.

Eve is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden. ADAM HANDLING’S DISH Page 1

THE DISH

JOHN DORY, WHEY, CAVIAR, BROCCOLI

THE INGREDIENTS

Serves 8

FOR THE BROCCOLI PUREE – FOR THE GARNISH – 2 broccoli heads (save stems for the Brazil nuts John Dory) Unsalted butter 30ml vegetable oil 2 finely sliced broccoli stems 100ml water Extra virgin olive oil 6g sea Fresh goat’s curd 1g white pepper Scurvy grass Prep time: 10 minutes Pennywort Common

FOR THE JOHN DORY – 1 lemon juice 50ml extra virgin olive oil 3kg John Dory, filleted and skinned Prep time: 15 minutes

FOR THE WHEY BUTTER SAUCE – 1 banana , thinly sliced 50ml Chardonnay white wine 50ml double cream 200g whey 250g diced salted butter 150g Ossetra caviar Prep time: 10 minutes ADAM HANDLING’S DISH Page 2

THE HOW TO

19 STEPS

John Dory, Whey, Caviar, Broccoli

For the Broccoli Puree 1. Trim the broccoli florets 2. Pan-roast the broccoli in vegetable oil on a medium heat. Add 100ml of water to the broccoli, for steaming. 3. Put the broccoli in a blender and blend until smooth. with salt and pepper. Pass through a fine chinois. 4. Refrigerate until needed.

For the Whey Butter Sauce 1. Add the sliced shallot into a saucepan and pour in the white wine. Reduce until a syrup consistency is achieved. 2. Add the cream and 50 grams of whey. Bring to the boil. 3. Whisk in the cold butter until a sauce consistency has formed. Pass through a chinois. 4. Do not chill.

For the John Dory 1. Remove the John Dory from the bone, remove the skin and cut into 8 equal pieces. 2. Place the John Dory fillet into the whey. Cook for 12 minutes at 55°C, or until tender.

For the Garnish 1. Thinly slice the Brazil nuts, using a mandolin. Shallow fry in foaming butter, until golden. 2. Dress the broccoli stems in olive oil.

For serving 1. Heat the broccoli puree in a small saucepan, on a medium heat. 2. Place 35g of goat’s curd onto the plate with one spoon of broccoli puree next to the curd. Top the curd with 55g of dressed broccoli salad. 3. Blowtorch the John Dory. Place the fish on top of the broccoli salad. 4. Scatter Brazil nuts and dressed sea on top. 5. Warm up the whey butter sauce, ensuring not to make it too hot, as you don’t want to cook the caviar. 6. Once the sauce is off the heat, add the caviar. 7. Spoon the whey caviar over the fish. ADAM HANDLING’S DISH

John Dory, Whey, Caviar, Broccoli THE CHEF

HARRIET MANSELL

Harriet’s career in the food world began at a young age, propelled by her first job at a fruit and vegetable store. Working various part-time restaurant jobs through her teen years, after university she completed her Cordon Bleu culinary training. Harriet’s first job in a professional kitchen saw her working at Max Hix’ Champagne and Oyster Bar within Selfridges before she took on a three-month stage at Noma in Copenhagen. The next five years saw Harriet work on some of the world’s most prestigious superyachts before returning to the UK and Lyme Regis to open Robin Wylde in its first inception at The Pop-Up Kitchen, which operated for six months. Less than two months after opening, she was approached by BBC producers and asked to take part in the 2020 series of Great British Menu, which saw her compete in the South West heat. In 2020, Harriet opened Robin Wylde as a permanent venture.

THE RESTAURANT

ROBIN WYLDE

Set within a former pottery workshop and positioned in the bustling centre of what is one of South England’s most idyllic seaside towns, Robin Wylde is only a short stroll from Lyme Regis’ rugged coastal paths and shores. With a philosophy embedded in celebrating the diversity and abundance of West Country produce, it also prides itself on championing the area’s quality local wines. As inferred by its namesake Robin Wylde - a pseudonym which evokes connotations of luscious and wild countryside combined with a sense of adventure and old English charm - Harriet’s culinary style takes inspiration from the natural world. Experimentation with raw ingredients, to include pickling, preserving and fermentation also play a prominent role in her recipes. HARRIET MANSELL’S DISH Page 1

THE DISH

KID GOAT

THE INGREDIENTS

Serves 3

Kid Goat Fillet - 1 Crown Prince Squash - 1/4 Blackberry Shrub - 200ml (ideally left to mature for min 1 week in the fridge, in the restaurant we leave for 2 - 3 weeks to mellow) Glace Viande (beef and / or goat bones) stock - 200ml Dark Chicken Stock glace - 100ml - 2 - 4 sprigs - 1 Coldpress Rapeseed Oil - 200ml approx Table Salt - 1 tablespoon Oil for frying - 500ml Green to finish - eg watercress or spinach or perhaps kale, or what you can find. We like to use miners lettuce, a succulent seasonal variety from our local farm. flakes

N.B. A Blackberry Shrub is made from equal parts fruit to vinegar to sugar and left to sit in the fridge to develop. HARRIET MANSELL’S DISH Page 2

THE HOW TO

10 STEPS

Kid Goat, Crown Prince Squash and Blackberry

1. Trim goat fillet if necessary. 2. Make marinade for goat by pulling the rosemary leaves off the stem, peeling the garlic and blitzing together with a tablespoon of salt and the rapeseed oil. 3. Coat the goat fillet and cover and leave in the refrigerator. If you can't get the fillet and can only get the loin, then we recommend vac packing and later on cooking sous vide first for one hour at 40C prior to finishing in the pan as this tenderises the meat further. 4. Finely julienne the into thin strips. Place in the dehydrator for a few hours so that most or all of the moisture has been removed. If you don't have a dehydrator, place in a warm dry place, e.g. over the oven or a radiator, or if your oven goes below 50C place it in the oven to dry out a little. 5. Make the puree by dicing the squash and cooking in water under parchment or a cartouche until soft. Drain, steam until much of the water has evaporated. Blitz in a high powered blender, we use a thermomix to get a very smooth consistency, and season with salt. 6. Place stocks and blackberry shrub in a saucepan and reduce until syrupy in consistency. The balance of acidity is important here, and will be affected by the age of the shrub, and therefore the sauce will depend on the balance of salt and acidity. If the sauce seems too vinegary, add a touch more stock and salt. Adjust the balance, and reduce down further if necessary until you are happy with it. Ultimately the sauce needs to have a hit of acidity while having depth and the right amount of seasoning at the same time and a good viscosity. Taste the puree alongside the sauce to make sure there is a nice contrast between the two, this contrast is important. 7. Heat the frying oil to 180C. Fry the leeks until they have a golden colour - this won't take long - be ready to fish them almost immediately with a slotted or spider spoon. Set aside on kitchen paper, season with sea salt flakes and let dry. 8. With everything warm and set aside, make sure to warm your plates. Place a thick bottomed non stick frying pan on to heat to a high temperature. When it is starting to get piping hot, add a small splash of rapeseed oil, and press the goat fillet down into the centre of the pan. Keeping it fixed in place, add a spot of butter to the pan to help the caramelisation. Hold down for 20 seconds and turn on all sides. Then keep adding bits of butter and keep turning until a nice crust has formed, total cook time around one and a half to two minutes maximum, depending on the size of the fillet. It won't take long. Remove from the pan and let rest on a board. 9. Assemble the dish. Using a spoon, place the squash puree on one side of the plate, and spoon the sauce onto the other side. 10. Slice the goat, add to the dish, top with the leeks, add the leaves. HARRIET MANSELL’S DISH

Kid Goat, Crown Prince Squash and Blackberry THE CHEF

MASAKI SUGISAKI

Born in Saitama, Japan, Masaki grew up surrounded by food as the eldest son of a family running a traditional Kaiseki restaurant called Katsura-Saryo. Masaki travelled to London when he was 23 and worked in several Japanese restaurants across the capital to gain experience of how Japanese cuisine is served and enjoyed outside Japan. After returning to Japan and taking up the role of Head Chef at his parents’ restaurant, Masaki moved to Tokyo where he worked in various establishments, expanding and developing his own style of new Japanese food. In 2005 Masaki settled back in London, working on the opening team at Nobu Berkeley Street where he met Tomonari Chiba, founder of Dinings. Three years later, Masaki left Nobu and the pair joined forces as business partners at Dinings, and has been at the helm as Executive Chef for over a decade.

THE RESTAURANT

DININGS SW3

Dinings SW3 opened in May 2017 as a hidden gem located in a mews off Walton Street in Knightsbridge. It specialises in an evolved Izakaya-style of cooking, incorporating authentic Japanese and European cuisines to create delicious small plates in a relaxed and convivial atmosphere. Alongside the main restaurant space there is a sushi counter and ‘Kurabu’ (a mezzanine area that seats up to 24), together with a secluded outdoor courtyard. Executive Chef Masaki Sugisaki and his team have developed a unique style of seasonal sushi and sashimi using the freshest seafood from Cornish day boats. Celebrating the finest of Japanese cooking traditions, Dinings SW3 also makes use of the Josper oven to create a range of “Sumiyaki” dishes. Each dish is prepared with the utmost respect for the ingredients, whilst keeping food waste to a minimum. MASAKI SUGISAKI’S DISH Page 1

THE DISH

BRAISED TOKYO TURNIP with white truffle miso (Vegan / gluten-free)

THE INGREDIENTS

Serves 4

4 pieces Tokyo turnip (alternatively daikon radishes) 20g Japanese rice (if available)

BRAISING BROTH (SHOJIN DASHI) –

0.5 litre Water (preferably filtered or soft water) 10g Kombu 0.5 litre Water (preferably filtered or soft water) 10g Dried Shitake mushroom 20g Mirin 30g Sake 7g Salt

WHITE TRUFFLE MISO –

White Saikyo Miso (Sweet rice miso from Kyoto) 25g Mirin 25g Flambé Sake 5g White truffle oil

Edible chrysanthemum petals (optional) Fresh white truffle (optional) MASAKI SUGISAKI’S DISH Page 2

THE HOW TO

18 STEPS

Braised Tokyo turnip with white truffle miso (Vegan / gluten-free)

1. Prepare dried shitake stock the day before. Rinse dried shitake mushrooms under running water and submerge into warm water for 3 minutes. 2. After 3 minutes, discard the warm water and submerge with 0.5 litre of water. Leave them in the fridge overnight. 3. Pass though fine chinois and set aside for later use. 4. Prepare kombu stock. Submerge dried kombu with 0.5 liter of water and leave at room temperature for 2 hours. 5. After 2 hours, bring the liquid up to 60 degrees celsius and keep it at that temperature for an hour. 6. Finish Shojin stock. Pass and mix both shitake and kombu stocks through chinois. Take 800g of each stock into a separate pan. 7. Bring them to boiling point and reduce the heat. Season with. salt, mirin and sake. set aside to cool. 8. Prepare the turnip (or daikon radishes). Cut stalks/leaves off from the turnip (make sure to keep the stems together) and remove excess part of stalks. Wash stalk well to remove all sand/. 9. Peel turnip. Make sure to remove strings under the skin. 10. (Optional) Curve the turnip into chrysanthemum shape. 11. Parboiling turnip. In a saucepan, place the turnip, rice (uncooked) and add cold water enough to completely cover the turnip. 12. Gently simmer for approx. 7 minutes (core to be undercooked). After 4 minutes, add stalks into the boiling water. Once boiled, place a whole pan under the tap and rinse under gentle running water for 30 minutes. 13. Braising turnip. In a saucepan, place the turnip and shojin stock and gently bring to boil. Gently simmer for 5 mins and set aside to infuse the flavour. 14. Make miso. Bring approx. 50g of sake to boil and set fire to it to cook off all alcohol. Once complete, take 25g of the flambé sake and mix with other ingredients except truffle oil. 15. Gently bring them to boil and gently simmer for 2 minutes. Set aside to cool. 16. Once cooled to room temperature, add truffle oil and stir well. 17. Assembling. Gently heat up both the turnip and miso. Once ready, plate the sauce in the middle of the plate and place the turnip on top. Drop some miso on top then let the stalk sit on top. 18. Sprinkle some chrysanthemum petals and finally shave some fresh white truffle (both optional) . MASAKI SUGISAKI’S DISH

Braised Tokyo turnip with white truffle miso (Vegan / gluten-free) THE CHEF

SALLY ABÉ

Following a 6 month placement at The Savoy in 2007 Sally joined at Claridge’s. Two years later, Sally joined The Ledbury in Notting Hill. where she spent the next five years, honing her skills and technique under the expert guidance of two-Michelin-starred chef, Brett Graham. It was here that Sally feels she really mastered the art of the cooking and, working across all sections of the kitchen, experiencing how a Michelin-starred restaurant works.

In 2016, Sally joined chef for the opening of Elystan Street. Sally was subsequently appointed Sous Chef at Elystan Street and stayed there until February 2017, when Brett Graham invited her to take over as Head Chef at The Harwood Arms – which remains to this day London’s only Michelin-starred pub.

THE RESTAURANT

HARWOOD ARMS

The Harwood Arms is the first and only London pub to be awarded with a coveted Michelin star. Founded by Chef Brett Graham of The Ledbury, Mike Robinson of Pot Kiln Pub, and Edwin Vaux of Vaux Brewery, the team is led by Head Chef Sally Abé.

Hidden away in the back streets of Fulham, The Harwood Arms seats 60 covers and offers award-winning food and wine in a casual and relaxed setting.

Provenance is key to the pub’s success, having developed relationships with the best suppliers to keep consistency of quality. Proudly serving British food with a focus on game, the team strive to use as much wild food as possible, with sustainability being of the utmost importance. . SALLY ABÉ’S DISH Page 1

THE DISH

DEVILLED CRAB TARTLETS

THE INGREDIENTS THE HOW TO

Makes 6 tarts 14 STEPS

SHORTCRUST PASTRY - Shortcrust Pastry 330g plain flour 1. Mix the flour, salt and butter together on the Hobart with the paddle 150g butter, diced until breadcrumb consistency 60g egg yolks 2. Mix together the egg yolk and water and slowly add to the bowl, mix 3g salt until fully incorporated and the pastry leaves the edges of the bowl clean 3. Divide into 9 blocks and chill for one hour

DEVILLED CRAB TARTLET - 4. Roll into sheets to a thickness of 3mm then cut out with the largest 3 eggs cutter 300g double cream 5. To cook, spray the tart moulds with oil spray 125g cheddar, grated 6. Roll each piece of pastry to a thickness of 2mm and carefully line each 150g picked white crab meat mould. Prick the bottom of the shells with a fork. Lay a double layer of A generous pinch of clingfilm in each case and fill with baking beads/pearl barley. Leave to A generous pinch (Use whole rest in the freezer for 20 minutes and microplane) 7. Bake at 175 fan 3 for around 12 minutes then remove the baking beads A generous pinch of ground black and finish cooking for a further 5 minutes until cooked through pepper 8. Leave to cool then use a microplane to even the edges. Remove from the Salt to taste cases then brush lightly with egg yolk and return to the oven for 2 minutes to set the yolk

BROWN CRAB MAYONNAISE – 250g brown crab meat – blitzed in Devilled Crab Tartlet vitaprep until smooth 1. Whisk together eggs and cream then add crab meat and cheese. Weigh 40g yolks all the on the gram scales and stir into the mix. 20ml cider vinegar 2. Bake in tart cases at 160 degrees fan 3 for 15 minutes. 400ml grapeseed oil The juice of 1 lemon Brown Crab Mayonnaise Salt to taste 1. Add the yolk, vinegar and a pinch of the salt into a food processor and begin to blend 2. Drizzle in the oil slowly to form a thick mayonnaise 3. Add the brown crab 4. Serve the mayonnaise with the devilled crab tartlets SALLY ABÉ’S DISH

Devilled Crab Tartlets THE CHEF

FLORENT REGENT

At just 17, after an unexpected need to take over his father’s kitchen for three weeks, Florent and his father, Hervé Regent decided it was a life for him so Florent embarked on his training. First, at Westminster Kingsway College for three years, leaving with a professional chef diploma and then, off to Brittany to work at Domaine de la Rochevilaine, a 4* hotel.

After a year in France, it was time to return and Toulouse Lautrec was founded in 2008 with his brother, Nolan, boasting a two-floor restaurant and a fantastic jazz club.

THE RESTAURANT

TOULOUSE LAUTREC

Toulouse Lautrec is named after the famous impressionist artist, Henri Toulouse- Lautrec who was often found immersing himself in the nightclubs of Paris, designing posters for the famous Moulin Rouge and depicting the dancers and singers of the time - also indulging in a cheeky absinthe or two. Here at Toulouse Lautrec, we honour this golden age of art; music and performance with an incredible bill of events from the best Jazz; Cabaret; Theatre; Workshops and even Alternative Life Drawing nights.

Serving food all-day Monday to Sunday, the menu offers up delicious French classics from Foie Gras, Escargots to Cassoulet and a Steak Menu that allows you to build the perfect plate; from staple sides and nine different sauces to choose from. FLORENT REGENT’S DISH Page 1

THE DISH

QUICK CASSOULET

THE INGREDIENTS THE HOW TO

Serves 4 7 STEPS

2 tins White Haricot Beans (avg. 800g 1. In a heavy frying pan at medium heat with a little vegetable oil, fry the each) smoked pork belly (cut into lardons) and the Toulouse sausage (sliced) 2 tbsp Duck Fat until they have a little colour. The confit duck leg on its skin side down to 1 Banana Shallot, chopped crisp up. Reserve to the side. 3 chopped garlic 2tbsp Chopped 2. Sweat off the shallot and garlic in the same pan with the butter at a low 50g Salted French Butter heat and add the drained white haricot beans. Raise the heat and add 2 Whole Confit Duck Leg the duck fat and half of the chopped parsley. Bring to a simmer and 200g Smoked Pork Belly (not bacon) constantly mix to ensure the fat blends in. You may need a little water or 2 Toulouse Sausages (250g) stock if it gets too thick. Return the pork belly and Toulouse sausage to 50g Coarse Breadcrumbs or panko the pan.

3. Put the whole mix into a heavy oven proof pot and lay the confit duck leg on top, but try not to cover the skin so that it will go crispy when cooking.

4. Put this in a pre-heated oven (180c) for approximately 20-25 minutes until bubbling and golden colour.

5. Whilst this is cooking, in a clean dry pan at medium heat, toast the breadcrumbs until golden. Ensure you keep tossing the breadcrumbs to avoid burning. When they start to get golden, add the remaining garlic and parsley and then remove from the heat.

6. Spread the breadcrumbs on top of the cassoulet and leave for another 5 minutes in the oven.

7. Served with a side salad. FLORENT REGENT’S DISH

Quick Cassoulet THE CHEF

ALEX DILLING

Born in London and raised in the US, Alex Dilling was lucky enough to grow up in a family that had a great passion for food, therefore quickly affirming that the culinary arts was his life’s calling.

His culinary journey started when he worked for the master of French gastronomy, Alain Ducasse, under the direction of Didier Elena and Tony Esnault at Adour in New York. During his time, the Manhattan destination received two Michelin stars.

In 2012, Alex built upon his knowledge and skills as Chef de Cuisine at New York ‘hidden gem’, Caviar Russe and earning a Michelin star in 2013, a clear highlight and defining moment in his career.

Moving back to London Alex went on to work with Hélène Darroze at The Connaught where he led the team as Executive Corporate Chef, helping maintain the London restaurant’s two Michelin stars, as well as overseeing the Paris site and global events in Japan, Mexico and New York.

Alex’s ingredient-led approach to cooking he feels is genetic; having enjoyed his mother’s exceptional home cooked fayre as a child and spending time with his talented grandfather. Together they would scour the markets of San Francisco in search of seasonal ingredients, preparing them to perfection and ensuring their most dominant tastes were respected, served, shared and enjoyed.

Alex strives to be as meticulous and precise as possible which has become ingrained in his style today, apparent through the execution of his most recent menu at The Greenhouse. Alex took control of the kitchen at The Greenhouse in August 2018 gaining 2 Michelin stars, Four AA Rosettes and continue to win the praise of food critics, gourmets and food lovers alike.

Harwood Arms, Fulham ALEX DILLING’S DISH Page 1

THE DISH

MACKEREL ESCABECHE

THE INGREDIENTS

Serves 2

MACKEREL - JUICE – 2 mackerel 1/2pc fennel 120g rice vinegar 2pc small granny smith apples 60g water 2 tsp. lime juice 60g white wine 1 pinch of salt 2g 2g seeds CROUTONS - 2g salt 1 slice of country bread 60g sugar -> use sour dough or toast as alternative olive oil CREAM – Salt 40g creme fraiche 100g whipping cream GARNISH – 4g vadouvan coriander chiffonade 1g salt olive oil PICKLED CARROTS – 1pc orange carrot 1pc yellow carrot 1pc purple carrot 150g water 100g rice vinegar 2g fennel 2g coriander seed 5g salt 38g sugar ALEX DILLING’S DISH Page 2

THE HOW TO

12 STEPS

Mackerel Escabeche

Mackerel 1. Lightly toast the spices in a pan on low heat, after add the water, rice vinegar, salt and sugar. Stir the pickling liquid until the salt and sugar has dissolved but do not boil it. Let the pickling liquid sit in the fridge for two days for an optimal result, after pass it through a strainer to remove the spices. 2. Place the deboned mackerel fillets in a bowl and pour over the cold pickling liquid. Cover the surface with cling film to ensure the mackerel is fully in the pickling liquid. 3. Let the mackerel cure for at least 5 hours depending on the thickness of the fillets. Slightly dab the mackerel on a kitchen paper just before serving. Vadouvan Cream 1. Whip the creme fraiche and whipping cream together in a bowl with a whisk. Season the cream with salt and vadouvan. Place the vadouvan cream back into the fridge until serving. Pickled Carrots 1. Lightly toast the spices in a pan on low heat, after add the water, rice vinegar, salt and sugar. Stir the pickling liquid until the salt and sugar has dissolved but do not boil it. Let the pickling liquid sit in the fridge for two days for an optimal result. After pass it through a strainer to remove the spices. 2. Cut all three carrots very thinly on a mandolin if possible, then cut them in your desired shape. Put half of each carrot shavings on the side in separate bowls and pour hot pickling liquid over it. Do not mix the different colours together. Keep the rest of the carrot shavings in cold water. Fennel Juice 1. Remove the fennel stalk and the core of the apples. Cut them into pieces and place them in a juicer, alternatively you could use a high speed blender and pass the liquid through a fine strainer. Season the fennel juice with a pinch of salt and lime juice to maintain a vibrant green colour. Croutons 1. Remove the crust of the bread and cut it into small dices. Add the bread cubes together with the oil into a pan and fry them on medium heat until they are evenly golden brown. 2. Drain the croutons from the leftover oil and place them on a kitchen towel. Season the croutons with salt while they are still hot. Plating 1. Cut each mackerel fillet into 7-9 slices and place them on a plate. Add the vadouvan cream on top of the mackerel and sprinkle coriander chiffonade and croutons on top. 2. Garnish the mackerel with pickled and fresh carrot shavings. Season the dish with fleur de sel and olive oil. 3. Pour the fennel juice on the side of the mackerel and serve it. ALEX DILLING’S DISH

Mackerel Escabeche THE CHEF

URSULA LAKE

Ursula Lake is a naturopathic vegan chef, qualified from the London College of Naturopathic Medicine. She wrote and photographed The Vegan Lockdown Larder, a vegan recipe book, during the lockdown in her kitchen in London in 2020. The book focuses on creating recipes that use cost effective, larder staples that are appealing to everyone, not just vegans!

Ursula is passionate about all aspects of a healthy, holistic lifestyle but is particularly interested in the connection between the gut and the mind. In the book, she aims to provide delicious, nutrient dense food that will taste indulgent but be kind to your body, nurture your gut biomes and, importantly, fuel your day. .

THE RESTAURANT

RETREATEAT

Ursula is also the founder of RetreatEat a vegan, naturopathic catering service that caters for private events, photographic shoots and of course yoga retreats!

The pandemic has seen the cancellation of most of the events that were planned for the business in 2020 and some of 2021. This has made Ursula slightly alter her business model so that now her website features an online larder platform where you can purchase a selection of gluten and refined sugar free, vegan product like her best-selling Gratitude Granola and of course, her recipe book. URSULA LAKE’S DISH Page 1

THE DISH

ROASTED CAULIFLOWER TACOS

THE INGREDIENTS

Serves 2 (2 tortillas each)

INGREDIENTS - FOR THE SPICY TOMATO DRESSING - ½ a large cauliflower, cut into florets 160ml Nama Shoyu (fermented soy 200g sweetcorn sauce) or ordinary soy sauce 1 tbsp olive oil 60ml of lime juice (about 4 limes) A pinch of salt and pepper 30ml of maple syrup 1 red , sliced 2 tsp of coriander seeds The juice of 2 limes 1 tsp of sea salt 4 small corn tortillas. I like the sprouted corn ½ tsp of ones from Food for Life 105ml of oil 20g radishes, thinly sliced 8 jalapeno chilli peppers- seeded and Alfalfa sprouts and/or coriander to decorate roughly chopped 50g of sundried tomatoes FOR THE CASHEW CREAM SAUCE - Half a red pepper 100g cashew nuts, ideally soaked for 6-8 hours 25g of Thai or overnight in filtered water. 25g of fresh mint 50g sunflower seeds 1 garlic crushed 1 tbsp tahini 1 tbsp rapeseed oil The juice of 1½ limes ½ tsp sea salt 90ml water URSULA LAKE’S DISH Page 2

THE HOW TO

6 STEPS

Roasted cauliflower and sweetcorn tacos with picked pink .

1. Line a baking tray with greaseproof paper. Place the cauliflower florets on the baking tray and drizzle with olive oil, salt and pepper, and roast in the oven for 20 minutes before adding in the sweetcorn and returning to the oven for another 20-25 minutes until the cauliflower is browned on the edges. If you want to speed up this process, steam the cauliflower for about 5 minutes before roasting and then take 20 minutes off the oven time. 2. While the cauliflower is cooking prepare the pink onions. In a small frying pan heat a little oil, add in the onions and cook on a low heat for 10 minutes until completely soft but not browned. Tip the onions into a bowl and squeeze over the lime juice so that they are completely covered. Leave for 15 minutes until they turn bright pink. 3. To make the creamy cashew sauce, place all the ingredients in a small food processor like a Vitamix or Nutri Ninja and blitz until smooth. If you didn’t have time to soak the nuts, put them in boiled water with the sunflower seeds for 30 mins. The result will be chunkier but it will still taste good. 4. To make the spicy tomato sauce, measure all the ingredients into a powerful blender (Vitamix etc) and blend on high for 5 minutes to create a smooth sauce. Transfer the sauce to a glass jar or other container as this will make more than you need for this recipe. 5. When the cauliflower is nearly cooked, place a small saucepan on a medium heat and heat each tortilla on each side to warm up them in foil to keep warm until you are ready to eat. 6. Assemble the dish by filling each tortilla first with a layer of the cashew sauce, and then topping it with roasted cauliflower and sweetcorn, sliced radishes, the pink onions and a good drizzle of the spicy tomato dressing. I like to decorate mine with some alfalfa sprouts and coriander too.

NB. This recipe will make more of the spicy tomato sauce than you need for this dish, but it’s so good, you will be glad you a have a jar of it in the fridge and will be putting it on everything! However just halve all the ingredients if you want to make less. If you don’t have enough time to roast a cauliflower, the dish is still amazing with some quickly steamed veggies, or maybe some tofu or tempeh. Oh and a few slices of avocado is perfect here too. URSULA LAKE’S DISH

Roasted cauliflower and sweetcorn tacos with picked pink onions. THE CHEF

KARAN GHOSH

Head chef at The Drop Wine Bar, Coal Drops Yard, Kings Cross for the Harts Group since September 2018. Born in Kolkata, and moved to London in 2008, pursuing my Bachelors and Master’s degree in Hospitality Management. In my 11 years as a chef I have worked my way up from Commis Chef at the 5 star, Metropolitan hotel in Mayfair via Crown Aspinalls, The & Thomas's Cafe at Burberry where I worked as Head Chef before moving on to The Drop.

My cooking style is innovative and simple focussing on fresh seasonal British produce exploring modern variations of British cuisine. I love marrying flavours from Asia especially from back home (India) with tastes from all parts of the world.

THE RESTAURANT

THE DROP WINE BAR

The Drop is a wine bar and restaurant in Coal Drops Yard, King’s Cross, from the people behind Barrafina, Quo Vadis and El Pastor. We serve carefully sourced wines and broadly British dishes, with a focus on provenance and personality.

For us, the joy of drinking wine is about a shared experience. For this reason, many of the bottles on our list come from winemakers who we’ve met on our travels, or who we admire for their ‘gently does it’ approach to making wine.

Food-wise, we work simply with the best seasonal ingredients we can get our hands on. Beautiful meats, cheeses and vegetables, and the freshest oysters served from our cart. It’s broadly British, but we wouldn’t baulk at a burrata. KARAN GHOSH’S DISH Page 1

THE DISH

SPICE ROASTED BUTTERNUT SQUASH Spice Roasted Butternut Squash, Caramelised , Coconut Relish, Cavalo Nero, Dressing, Crispy Leaves

THE INGREDIENTS

Serves 4 INGREDIENTS – 240g Cavalo Nero

SPICE ROASTED BUTTERNUT SQUASH - TAMARIND DRESSING - 1.2kg Butternut Squash 2 tsp Tamarind Paste 4 tbsp Rapeseed Oil 1 tsp Powder 1 tbsp 1 tsp Cumin Seeds 1 tbsp Tandoori Powder 1/2 tsp Dry Mango Powder 10 Curry Leaves 1 tbsp Caster Sugar Salt & Pepper ¼ Lemon 100ml Rapeseed Oil COCONUT RELISH - Salt & Pepper 150g Desiccated Coconut 250ml Coconut Milk CARAMELISED SHALLOTS - 1 tbsp Rapeseed Oil 1 tbsp Rapeseed Oil 1 tbsp Caster Sugar 2 Shallots ½ tsp Black Seeds 2 tbsp White Wine 1 Shallot (finely chopped) Salt ½ Lemon 2 Dry Red Chillies TO GARNISH - 6 Curry Leaves Crispy Curry Leaves 1/2 tsp Salt Caramelised Shallots

CRISPY CURRY LEAVES - 24 Curry Leaves 200ml Rapeseed Oil (for deep frying) KARAN GHOSH’S DISH Page 2

THE HOW TO

14 STEPS

Spice Roasted Butternut Squash, Caramelised Shallots, Coconut Relish, Cavalo Nero, Tamarind Dressing, Crispy Curry Leaves

1. Pre heat the oven to 230˚C. 2. Peel the butternut squash. Remove the seeds. Cut in big chunks and lay on a baking tray. 3. Heat up the oil in a sauce pan and add the panch phoron. As soon as the spices start sizzling, turn the heat off and add the curry leaves. Make sure you stick a lid on as soon as you drop the curry leaves as it will start splattering hot oil. 4. Pour this on top of the squash. Season with salt and pepper and tandoori powder. Drizzle sherry vinegar and mix well making sure the squash is well coated with the spices. 5. Roast the squash in the oven for 30 minutes. 6. While the squash is roasting, fry your curry leaves. Heat up 200ml of oil in a sauce pan. Fry the curry leaves till they turn translucent. Make sure you stick a lid on as soon as you drop the curry leaves as it will start splattering hot oil. Fry the curry leaves and set aside on a kitchen roll. 7. For the coconut relish, add oil in a saucepan. Add mustard seeds, dry red chillies, curry leaves and chopped shallots. Cook for a minute and then add the desiccated coconut, coconut milk, salt and sugar. Let it cook on low heat for 15 minutes till the milk starts to reduce by half. Once reduced add lemon juice, mix well and set aside. 8. For the tamarind dressing, start by dry roasting the cumin seeds in a frying pan and then grind to a fine powder. 9. In a bowl, add that ground cumin, tamarind paste, lemon juice, dry mango powder, chaat masala, salt and sugar. Then gradually add the oil and whisk simultaneously till it emulsifies. 10. For the caramelised shallots, heat a tablespoon of oil in a frying pan. Cut the shallots in half (lengthwise). Place the two halves with the flat side facing down. Season with salt. Press down with the help of a plate. Heat should always be on high. When you see the shallots completely burnt (they should go black), add the white wine, turn off the heat, cover with tin foil and set aside to cool. 11. Once cool, uncover and remove each petal carefully and set aside. 12. The squash should now be cooked after 30 minutes. Use a fork to check. You should be able to pierce through with ease. If it is still hard roast for a couple more minutes. 13. Lastly, heat up 1/2 tbsp. of oil in a pan. Add the cavalo nero and season with salt. Add a splash of water and cook for 30 seconds. Remove from heat and set aside. 14. To dress the plate, start by drizzling the tamarind dressing on the plate first. Then add the coconut relish at the centre of the plate and spread it out slightly. Then build the squash, caramelised shallots and cavalo nero, giving it a bit of height. Then add the crispy curry leaves on top as garnish. KARAN GHOSH’S DISH

Spice Roasted Butternut Squash, Caramelised Shallots, Coconut Relish, Cavalo Nero, Tamarind Dressing, Crispy Curry Leaves THE CHEF

EDOARDO PELLICANO

Edoardo started his career as Commis Chef at Michelin-starred Italian restaurant Locanda Locatelli, before joining Viajante where he stayed for three years, quickly progressing through the ranks to become Senior Chef De Partie.

2015 saw Edoardo move to Copenhagen where he spent time in the research and development kitchen at Noma, Rene Redzepi's world-renowned restaurant, refining his acquired skills and exploring new ones. In 2018, Edoardo opened Mãos, a sixteen- seat communal restaurant dining room in Shoreditch, as Executive Chef he creates highly-detailed and unique dishes, using the season’s best produce and ingredients. In 2019, Edoardo was awarded his first Michelin star.

THE RESTAURANT

MÃOS

Mãos was founded in 2018 as an intimate space to create – dedicated to culinary freedom, exploration and shared experience.

Up to sixteen guests are invited to dine around a communal table to enjoy a seasonal dinner menu by Executive Chef Edoardo Pellicano. The single seating per evening allows the team at Mãos to execute dishes with the utmost attention to research, technique and process, achieving a level of detail that would not be possible in most kitchens around the globe, as well as the flexibility to develop, age and ferment products in-house. Guests are invited to move throughout the space, into the kitchen or the adjacent wine room, creating an experience more akin to a private dinner than a traditional restaurant dining room. EDOARDO PELLICANO’S DISH Page 1

THE DISH

TAGLIATELLE PASTA WITH PRAWNS Tagliatelle pasta, carabinero prawns and Kaluga caviar

THE INGREDIENTS THE HOW TO

Serves 2 11 STEPS

PASTA DOUGH – The Dough 250g 00 flour 1. For the pasta dough, mix all the ingredients apart from the water and 1 ½ egg yolks keep kneading until it comes together. 1 egg yolk 2. Add little amounts of water if too dry. water to loosen up if too dry 3. Let the dough rest for 20 minutes, cover it with a damp cloth and roll out using pasta machine. PASTA SAUCE - 2 large carabinero prawns The Sauce 4 cloves of garlic 1. For the sauce, separate the heads and shells of the prawns and marinate 2 birds eye chilli the flesh with a drizzle of olive oil and leave at room temperature. 4 tbsp olive oil 2. Break up the prawn heads and shells, fry in a pan on high heat until 2 tbsp of dry sherry nicely toasted. Add the whole garlic cloves and tomato puree and cook 1 tsp tomato paste out. 500ml of water 3. Add sherry to deglaze and then add water to make an intense prawn stock. TO GARNISH - 4. Pass through sieve. Caviar Plating 1. Put your pot of water on to boil for the pasta. Start to sauté the rest of the garlic and chilli with olive oil. Once the chilli and garlic has softened add the prawn stock and start to reduce. You want to reduce the stock until it’s glossy and has a nice intense flavour. 2. Cook the pasta for one minute and transfer into the sauce pan with a ladle of pasta water and cook for another minute or until cooked through. 3. Slice the prawns and start to assemble the dish on the plate. 4. Finish with a generous spoon of caviar. EDOARDO PELLICANO’S DISH

Tagliatelle pasta, carabinero prawns and Kaluga caviar THE CHEF

AMY ELLES

Amy Elles is chef/owner of the Harbour Cafe, a beach cafe located in Elie on the shores of the Firth of Forth.

Wanting to bring her culinary experiences to a wider audience, Amy launched The Laughing Stock. Offering a diverse menu of street food, it provided the opportunity and confidence which lead to the creation of Stocks Events, their private event catering company. A natural progression then saw the opening of their first Harbour Cafe in 2018. Amy competed in the Scottish regional heats of the 2019 Great British Menu.

Her food is an inspiring synthesis of the amazing seafood, organic meat and seasonal vegetables literally on her doorstep.

THE RESTAURANT

THE HARBOUR CAFÉ

Situated on a rocky promontory adjoining the harbour pier in Elie, and constructed by her husband Jack, the Harbour Cafe incorporates all that Amy is about. Big windows that drop open overlooking the water, chilled music, good wines and a regularly changing menu all adding to the relaxed laid back atmosphere.

Inspired by her travels, the menu contains influences from Scandinavia, Spain, Italy and France, all served with an informal style and impressive eye for detail.

With seating for up to thirty five inside and another twenty outside, space is tight but there is also a brilliant take-out option; meaning you can buy your lunch and eat it on the beautiful beach fifty yards away. AMY ELLES’ DISH Page 1

THE DISH

SQUID & CHORIZO

THE INGREDIENTS THE HOW TO

Serves 4 7 STEPS

4 medium or 8 baby day boat squid The Dough (cleaned and scored) 8 mini chorizo picante (raw) 1. Slice the leeks into 1cm rounds, slice the onions, chop the into 1 1 leek cm pieces, peel and thinly slice the carrot, peel and dice the potatoes to 1 medium a similar size to the chorizos, deseed the pepper and also chop to a 2 sticks celery similar size to the chorizo. 1 carrot 2. Melt the butter with oil in a sauté pan, add the mustard seeds, when 1 romesco pepper they pop add the vegetables and cumin and sweat until they begin to 2 cloves garlic, crushed. soften. 3 medium potatoes (waxy variety) 3. Add the potatoes and chorizo and cook for a few minutes. 20 baby plum tomatoes 4. Add cold water to just cover the vegetables and chorizo and cook until 1 small bunch flat parsley the potatoes are soft (about 15 mins) ½ tsp mustard seeds 5. Add the tomatoes and cook for 5 mins. ½ tsp toasted cumin 6. Then add the prepped squid and cook for 2 mins. 25gm butter 7. Check seasoning and garnish with chopped parsley. Splash olive oil Water to cover Salt

TO GARNISH -

Sourdough bread AMY ELLES’ DISH

Squid & Chorizo THE CHEF

CHRIS GOLDING

Chris Golding first started working in a local Japanese restaurant at just 14 years old. By 23, he had risen to sous chef at Michelin-starred Nobu, via a 3 year stint at Marco Pierre White’s Mayfair restaurant, Mirabelle.

His first executive head chef position came when Chris was tasked with running the kitchen of the newly opened five-star Ampersand hotel in South Kensington

Three years later, Chris moved to Israel, where he spent two years as head chef at the Tel Aviv branch of Dinings, which is known for serving tapas which blend izakaya cooking with modern European cuisine using local ingredients.

THE RESTAURANT

PANTECHNICON

Pantechnicon where Chris is Executive Head Chef, is a celebration of contemporary, creativity and craftsmanship that explores Japanese and Nordic cultures through food, drink, retail, and design.

Pantechnicon is home to Eldr, a restaurant focusing on traditional Nordic cooking methods such as smoking, pickling and fermenting, using the best of British produce. Japanese restaurant, Sachi and the UK’s first branch of Japanese inspired Café Kitsune. CHRIS GOLDING’S DISH Page 1

THE DISH

BAKED SEA BREAM Baked Sea Bream, smoked potatoes & aubergine, pistachio pesto

THE INGREDIENTS THE HOW TO

Serves 4 11 STEPS

Main ingredients: 1. Firstly, make the pesto by blending all the ingredients together, set aside 4 fillets of seabream, skin on, rubbed in the fridge lightly with olive oil and seasoned with 2. Then make the stewed aubergine by warming the olive oil and gently sea salt browning the garlic in a heavy bottomed pot 200g new potatoes, boiled in salted 3. Add the fennel seeds and star and toast slightly water until tender 4. Lower the heat and add the and chopped fennel, continue to A few sprigs of dry hay fry gently, ensuring that the onions and fennel don’t colour 5. Add the aubergine, tinned tomatoes, rosemary and water, stir and place STEWED AUBERGINE – the pot in a pre-heated oven for an hour 200mls light olive oil 6. Remove and allow to cool slightly. 5 cloves of garlic, peeled and minced 7. Place the fish fillets on top of the seasoned potatoes in a large tray and 10g fennel seeds place on the middle shelf in the oven. 2 star anise 8. On a separate tray place the hay and put onto the bottom shelf of the 1 red onion, diced oven 1 head of fennel, roughly chopped 9. Carefully set fire to the hay and close the oven door. This will smoke the 1 medium sized aubergine, diced potatoes and fish. Keep the door closed for a further 8 minutes, enough 1 tin of chopped plum tomatoes time to cook the fish and gently brown the potatoes. 50mls water 10. Gently remove from the oven. A few sprigs of rosemary 11. To plate the dish, take 4 warm plates, spoon on the stewed aubergine, then add the smoked potatoes and seabream, and spoon over the

PISTACHIO PESTO – pistachio pesto. 1 small bunch of fresh basil 60g shelled, peeled pistachio nuts 60g grated parmesan 2 cloves of garlic Olive oil The juice of half a lemon Sea salt Ground white pepper CHRIS GOLDING’S DISH

Baked Sea Bream, smoked potatoes & aubergine, pistachio pesto THE CHEF

ANNA HAUGH

From Dublin, Ireland, Anna Haugh has been cooking for almost 20 years, working in Michelin-starred kitchens; The Square with Phil Howard, Pied a Terre with Shane Osbourne, Paris’ Hotel Lotti, Gordon Ramsay and Derry Clarke. Anna opened Myrtle restaurant in Chelsea in 2019, with cousin Daniel Haugh as front of house. At Myrtle Anna serves food that celebrates her Irish heritage, classic french training and modern European influences.

In 2019, Anna was crowned Best International Chef of the Year at the Food and Wine awards and followed this with the Newcomer Award at the London Restaurant Festival Awards.

THE RESTAURANT

MYRTLE

Located in Chelsea, Myrtle Restaurant offers Modern European cooking with an Irish influence using the finest Irish produce. Myrtle Restaurant presents sophisticated yet informal dishes in a relaxed dining atmosphere.

Myrtle Restaurant puts a strong emphasis on staff potential and believes an empowered and engaged team leads to the best possible dining experience for customers. ANNA HAUGH’S DISH Page 1

THE DISH

OAT- CRUSTED HAKE Oat-crusted hake with smoked mackerel chowder

THE INGREDIENTS THE HOW TO

Serves 4 8 STEPS

4x 150g hake skin on THE FISH 1 egg white 1. Season the fish portion with salt 30g jumbo oats 2. Brush the skin side with egg white and sprinkle a mix of oats, coriander 10g coriander seeds seeds and sesame seeds. 30g sesame seeds 3. Bake in a preheated oven at 180c for 6-10 minutes depending on how Salt thick the portion is.

2x fillets smoked mackerel (skin THE SAUCE removed) 1. Sweat garlic, and onion in butter for 5 minutes. 250ml milk 2. Add the milk and cream 50ml double cream 3. Bring to the boil I Clove garlic 4. Add mackerel and blitz in a blender. 1 onion 5. Serve with fresh greens and mash. Spring of Thyme ANNA HAUGH’S DISH

Oat-crusted hake with smoked mackerel chowder THE CHEF

OLLIE TEMPLETON

Ollie is the head chef at Carousel, an award-winning restaurant and creative hub in London.

Growing up in Spain, he moved to the UK to study at Leith's, before spending two years in the kitchen at Moro.

At Carousel, he serves his own dishes during lunch and brings in guest chefs from across the world to cook unique collaborative dinners. .

THE RESTAURANT

CAROUSEL

Since opening our doors in Marylebone five years ago, our award-winning creative hub has been home to an ever-changing line-up of international guest chef collaborations, workshops, exhibitions and all round awesome experiences, morning, noon and night.

Big name chefs from all over the world, pasta rolling, miso making, food photography… You name it. No two days here are ever the same. We also partner up with our favourite brands on events of all different shapes and sizes, offering up top- notch food and drink, friendly service and creative in-house production across our three Central London venues: two in Marylebone, one in Seven Dials. OLLIE TEMPLETON’S DISH Page 1

THE DISH

SCALLOPS

THE INGREDIENTS THE HOW TO

Serves 4 7 STEPS

SCALLOPS – 1. Prep Scallops and clean the deep part of the shells, brine them in 4% salt 4 Scallops to water solution for 1 hour, pat dry and store in the fridge. 4% Salt brine 2. Cut 200g of the celeriac into small cubes and cook in butter with a lid on Butchers string so that there is no caramelisation. Add cream and puree in a food processor, put away until you are ready to cook the scallops. CELERIAC PUREE - 3. For the mandarin butter, beat in juice and into seasoned butter, roll 1 Celeriac in cling film and set in the fridge. Roll the butter to roughly the diameter 50g Butter of the scallop. 20g Cream 4. Pickle the rest of the celeriac and in a 321 apple cider solution (3 water, 2 Salt sugar, 1 vinegar) cut the celeriac into thin matchsticks then cube into the small pieces. Pour over the dissolved cold pickle brine over the celeriac. MANDARIN BUTTER - 5. Juice the celery stick and add the juice of 1 mandarin, then add super 1 Green Mandarin Zest + Juice fine celeriac pickle and then the olive oil. 30g Butter 6. Assemble in the shell by adding 1 tablespoon of celeriac puree then the Salt scallop, then a slice of mandarin butter. Now close with the scallop lid and tie with a pull bow. CELERY + GREEN MANDARIN JUICE - 7. Preheat the oven to 180c and bake for 7 minutes. Rest for a further 5 2 sticks of Celery minutes before opening the shell, and pour over the dressing. 1 Green Mandarin 1 tablespoon good olive oil OLLIE TEMPLETON’S DISH

Scallop baked in the shell with celeriac and mandarin THE CHEF

CHARITH PRIYADARSHANA

Charith Priyadarshana, 32, grew up in a small village outside Colombo, Sri Lanka and flew to London in 2010 to embark on his career with the help of his brother, who paid for the flight.

He developed a keen interest and flair for fusion cooking while working as a kitchen porter, eventually being promoted to junior chef at the Lord’s Cricket Ground restaurant, Lord’s Tavern.

He later met first-time restaurateur Dom Fernando, teaming up to run supper clubs around the capital. They opened the 32-cover Paradise on ’s Rupert Street early in 2020.

THE RESTAURANT

PARADISE

Paradise is inspired by the eternal energy of the spirited streets of Colombo. Ingredient focused cooking with a fiery island accent, Paradise unwraps modern-day Sri Lanka and its rich food culture, drawing on family recipes influenced by Portuguese, Malay, South Indian, and Dutch cuisines.

Paradise is the vision from owner Dominic Fernando, captivated by his grandmother’s cooking and enchantment of native Sri Lanka. Paradise works exclusively with responsible, passionate farmers and fishermen, guided by weather patterns and produce. Mixing fruits, vegetables, and spices from Sri Lanka with British dayboat seafood delivered every morning, Oxford Down lamb reared by Tom Boothman in Linton and free-range eggs from Fluffets Farm in New Forest. CHARITH PRIYADARSHANA’s DISH Page 1

THE DISH

NORTHERN TURMERIC DHAL

THE INGREDIENTS THE HOW TO

Serves 8 8 STEPS

BASE - MAIN DHAL 250 g (1¼ cups) red lentils, rinsed, 1. Place all the ingredients except the coconut cream in a saucepan with drained 250 ml water and bring to the boil. 1 onion, finely chopped 2. Reduce heat to medium and cook, covered, for 25 minutes or until lentils 2 garlic cloves, crushed are tender and broken down ½ tsp ground turmeric 3. Add more water if necessary and season with salt. 1 tsp Sri Lankan 6 fresh curry leaves FOR THE TEMPER TOPPING 1 long green chilli, sliced 1. To cook the temper for the dhal, heat the olive oil in a frying pan over 1 quill medium heat. 500 ml (2 cups) coconut milk 2. Then add the remaining ingredients and cook, stirring occasionally, for 7 60 ml (¼ cup) coconut cream minutes or until onions are soft and browned. coriander leaves to serve 3. Remove from the heat and set aside until the lentils are ready.

TEMPER TOPPING - FINISHING TOUCHES 80 ml olive oil 1. Stir the temper into the lentils, then add the coconut cream, stirring to 1 tsp mustard seeds combine. 1 cinnamon quill 2. Top with fresh coriander and serve with rice. 1 large onion, finely chopped 4 garlic cloves, sliced 5 Fresh curry leaves 1 tsp dried chilli flakes CHARITH PRIYADARSHANA’S DISH

Northern Turmeric Dhal THE CHEF

JEREMY CHAN

Jeremy Chan is the Head Chef and Co-Founder of Ikoyi London. He was born in the North West of England to Chinese and Canadian parents and then grew up travelling a lot in Europe, USA and Hong Kong. He opening Ikoyi in 2017 with best friend Iré Hassan-Odukale.

THE RESTAURANT

IKOYI

Ikoyi is a restaurant in Piccadilly, Central London. We are a restaurant concerned with original, individualistic thinking and no-nonsense cooking with the best possible produce we can find. Furthermore, Ikoyi is arguably the leading restaurant in the world for sub-Saharan West African cuisine as a catalyst for creativity, and one of the first restaurants to use bold heat in a gastronomic setting. Ikoyi earned its first Michelin Star 1 year after opening. JEREMY CHAN’S DISH Page 1

THE DISH

NETTLE TAGLIOLINI

THE INGREDIENTS THE HOW TO

Serves 5 - 6 9 STEPS

500g 00 Flour 1. Blanch the nettles in boiling water. 100g Nettles 2. Strain/squeeze well and then puree with the eggs. 2 Eggs 3. Mix with the 00 flour until a smooth dough forms. 8 Cloves Garlic 4. Roll out with a pasta machine into tagliolini. 25g Chilli Flakes 5. Slice the garlic thinly then caramelise with the chilli in 70g of the olive 100g Extra Virgin Olive Oil oil. 75g Parsley 6. Bring a pot of salted water to the boil and blanch the tagliolini for 30 Zest 2 lemons seconds and then add to the garlic and chilli. 75g Parmesan Cheese 7. Add some of the pasta water, the parsley, lemon zest and more olive oil. (more if needed) 8. Stir vigorously for 30 seconds until the juices are all absorbed into the pasta. 9. Season with salt and black pepper and generous amounts of parmesan JEREMY CHAN’S DISH

Nettle Tagliolini THE CHEF

JOHN CHANTARASAK

John Chantarask has half British and half Thai heritage, drawing influences from both cuisines when creating dishes for AngloThai.

He has a wealth of experience cooking with restaurants and chefs throughout the UK, Europe, Asia and North America. Most notably Som Saa (London) and Nahm (Bangkok).

This year John appeared on the Great British Menu representing his home region of Wales, he has also been twice shortlisted as Young British Foodie ‘Chef of the Year’.

THE RESTAURANT

ANGLOTHAI

AngloThai marries traditional Thai recipes and flavours with seasonal British ingredients, paired with a low-intervention wine program. This is delivered by husband and wife team - John and Desiree Chantarasak. AngloThai’s pop-up events and residencies have been met with widespread acclaim including a rare review from Marina O’Loughlin of The Sunday Times for a pop-up restaurant, proclaiming “Chantarasak’s cooking is like a big, glorious, tongue-tingling slap of pleasure in the chops… each dish is a mini masterpiece” and “John Chantarasak is one of our most tirelessly curious and talented chefs” . JOHN CHANTARASAK’S DISH Page 1

THE DISH

YUM KHAI DAO

THE INGREDIENTS THE HOW TO

Serves 2 as a side or 1 as a main meal 4 STEPS

DRESSING – 2 tbsp palm sugar 1. Make the dressing by combining the palm sugar, water, fish sauce and 1 tbsp water lime juice. Mix everything well so that the palm sugar is completely 3 tbsp fish sauce dissolved. Add the sliced garlic and chillies. It should taste sweet, spicy 3 tbsp lime juice (half a lime) and tart. Set aside for use later. 1 plump garlic clove - peeled and thinly 2. Crack the eggs into ramekins ensuring not to break the yolks. Heat 2cm sliced of vegetable oil in a pan, once the oil starts to smoke gently slide an egg 3 bird’s eye chillies - thinly sliced into the hot oil. The egg will immediately start to spit, crackle and (add less or more depending on how bubble so be careful. The whites will puff and develop large transparent spicy you like it) bubbles, the bottom and edges will get brown and crispy - fry for around 1 minute. Flip the egg and allow to cook for a few seconds before YUM KHAI DAO - transferring to absorbent paper to drain any excess oil. Repeat the 2 large free range hen’s eggs process with the second egg. Vegetable oil for frying 3. Add the sliced onion, tomato, celery and coriander to a mixing bowl with Half a small white onion - thinly sliced the dressing. Cut the eggs into quarters, trying to avoid cutting through with the grain of the onion the runny yolks. Add to the mixing bowl and gently toss everything 1 tomato - chopped roughly into eight together. Small handful of coriander - leaf and 4. Transfer to a plate and pour the dressing over. Serve with steamed stem roughly chopped jasmine rice. Small handful of Asian celery - stem thinly sliced and leaves picked (if you can’t find Asian celery then use the inner sticks of a celery head with the leaves)

TO GARNISH - Wild garlic or chive flowers JOHN CHANTARASAK’S DISH

Yum Khai Dao THE CHEF

SANJAYA SURANGA MUDANNAYAKA

Suranga grew up in Sri Lanka, and from a young age learnt the art of Sri Lankan cuisine from his beloved Mother. He has worked in many hotels & restaurants in London such as Rosewood London before reigniting his passion for traditional Sri Lankan cuisines with K+K. His ambition is to make Sri Lankan food accessible to all through modern techniques & magical use of spices, but still keeping to grass roots of traditional flavours & recipes.

THE RESTAURANT

K+K

All three K+K founders grew up across Sri Lanka. Our mothers relished making fresh food for their families using in-seasonal produce. During family trips to the local markets, we’d be so tempted by the delicious smells of street food carts next to beaches in remote villages that we’d beg our parents to stop for a snack. Discover the street food & traditional Sri Lankan cuisine, through the untold stories & best kept secrets of Sri Lanka. But K+K is not just about food, through showcasing elements of Sri Lankan culture and its art, experience of being transported to Sri Lanka. SANJAYA SURANGA’S DISH Page 1

THE DISH

AMBUL THIYAL

A dry sour fish dish made with pot tamarind and originates from the south cost of Sri Lanka. Seafood is an essential part of the Sri Lankan Island cooking & culture, this unique regional dish takes us back to a traditional recipe used to preserve fish cooked in a clay pot with a banana leaf.

THE INGREDIENTS THE HOW TO

Serves 2 11 STEPS

500g Tuna Fillets THE MARINADE 5 Pieces Goraka (Pot Tamarind) 1. Soak the Goraka in hot water till soft, grind to a paste with the salt 3 tbsp Whole Black Peppercorn added. 2 Cinnamon Quills 2. Crush the black peppercorn and add to marinade. 10 Fresh Curry Leaf 3. Crush the and add to the marinade. 4 Cardamom Pods 4. Breakup the cinnamon sticks and add to the marinade. Reserve some for 1 tbsp Salt cooking. 5. Add the curry leaf. Reserve some for cooking. 6. Grind well to make a rough paste.

THE FISH 1. Coat the tuna fillets with the marinade and wrap in banana leaf. Leave in fridge for at least 24 hours before cooking. 2. Pre-heat the oven 160°C/Gas Mark 3. 3. Place the contents on a baking tray with the banana leaf at the bottom. 4. Sprinkle more fresh curry leaf & cinnamon quill on top. 5. Cook for 20 minutes, flip on the other side and cook for further 15 minutes to achieve a little bit of a charring.

FOR SERVING Serve with stemmed rice or as a side dish to any rice & curry meal. SANJAYA SURANGA’S DISH

Ambul Thiyal THE CHEF

ROBERTA HALL- McCARRON

Working in professional kitchens since the age of 16, Roberta moved to Burj Al Arab, Dubai, before returning to to work at Michelin starred The Kitchin. Roberta was offered the opportunity to be on the opening team at Castle Terrace by Dominic Jack, where she remained for six years, three of which were spent as head chef. It was at Castle Terrace where Roberta met now husband and front of house at The Little Chartroom, Shaun McCarron.

Roberta represented Scotland in the BBC’s Great British Menu, where she won the regional heats for Scotland and became a finalist in 2020.

THE RESTAURANT

THE LITTLE CHARTROOM

Roberta Hall-McCarron opened her first restaurant, The Little Chartroom in June 2018, situated in Leith, Edinburgh. The intimate 18 seat restaurant is Roberta's culinary playground, taking ingredients from the wilds and waters of the Scottish landscape, guided by what is available from farmers and fishermen, to create dishes showcasing her French-British technique and passion for the best of Scottish ingredients

Since opening the doors, the duo received glowing reviews from The Sunday Herald Scotland, Joanna Blythman; The Sunday Times, Marina O’Loughlin; , Grace Dent and , Nicholas Lander and most recently was named by British Vogue as the best restaurant in Edinburgh.

Roberta and Shaun also recently opened pop-up turned permanent, The Little Chartroom on the Prom, focusing on open flame cooking and BBQ dishes served by the sea. ROBERTA HALL- McCARRON’S DISH Page 1

THE DISH

BARBECUED QUAIL Barbecued quail, mushroom broth, onion and wild leeks

THE INGREDIENTS THE HOW TO

Serves 8 20 STEPS

MUSHROOM BROTH – MUSHROOM BROTH Button mushrooms, 1000g 1. Keep 6 or 7 mushrooms back for garnish. Water, 1000ml 2. Thinly slice the mushrooms. Dried shiitake, 10g 3. Place in a deep tray, cover with the water, vinegar and salt. Thyme, 10g 4. Cover the tray with tin foil, place in the oven for 2 hours at 160 degrees C. Vinegar, 12g 5. Remove from the oven and pass through a fine sieve. Salt, 12g 6. Add the shiitake mushrooms and thyme, infuse for 10 minutes. 7. Pass through a fine sieve and season to taste. ONION PUREE – Brown onions, 10 ONION PUREE Butter, 50g 1. Thinly slice the onions, melt the butter and sweat down. Salt, to taste 2. Add salt. 3. Allow to slightly catch and caramelise, cook until the onions are soft. QUAIL – 4. Blend to a smooth puree and pass through a sieve. Quail breast, 8 QUAIL TO GARNISH – 1. Ask your butcher for the quail to be de-boned but with the skin left on. Wild leeks, 8 2. Season with salt on both sides and skewer length ways. Burgundy wood sorrel, 1 packet 3. Place over the barbecue (or alternatively you can pan-fry) and cook for 3 minutes on each side on the barbecue or 2 minutes on each side in the pan, ensure the skin is crispy. Allow to rest for 3 minutes.

TO SERVE 1. Warm the onion puree, and place a few small dots in a bowl. 2. Season and wilt the leek on the barbecue or in a pan. 3. Carve the quail into 2 pieces and place into the bowl. 4. Thinly slice the mushrooms, season lightly with olive oil, sea salt and ground pepper. 5. Place around the quail randomly in the bowl, add the leek and a few sprigs of sorrel. 6. Heat the mushroom broth in a pan and pour into the bowl. ROBERTA HALL- McCARRON’S DISH

Barbecued quail, mushroom broth, onion and wild leeks THE CHEF

ABDELHADDI EL ASSAOUI

If you were to ask Abdelhaddi El Assaoui where he learnt to cook, he would laugh and say that he was born that way. The reality is that he was taught by his mother, grandmother and aunts, all of whom took huge pride in the wonders of the Berber kitchen. Although Abdelhaddi honed his technical and presentational skills working for Prince Fabrizio Ruspoli when his Maison Arabe was in its prime, it was at his mother’s side that he developed his passion.

THE RESTAURANT

LE TROU AU MUR

Le Trou au Mur has brought a refreshing style and quality to the Marrakech Medina, blending traditional carved plaster and zelige floors with a modern light decor, the walls are hung with Orientalist oil paintings and the room is heated in the winter by an oversized open fireplace. Bill Knott, writing in The Financial Times, said it was “The most exciting place I have ever eaten in Marrakech”. LTM’s menu features “Cuisine Grande Mere” and the flavours of the souks, fused with modern presentation.

The Meshoui featured here is actually a favourite of the souks. It would normally be prepared in a traditional clay oven, but this recipe has been adapted so that you can get near perfect results in a European domestic kitchen with locally available ingredients - enjoy! ABDELHADDI EL ASSAOUI’S DISH Page 1

THE DISH

MESHOUI LAMB (adapted for home ovens)

THE INGREDIENTS THE HOW TO

Serves 2 to 3 5 STEPS

1 kg Lamb shoulder 1. Put two chopped carrots, 1 quartered onion, 2 cloves of peeled garlic cut 2 large Carrots in half, the thyme and into a pressure cooker with one litre of 2 Courgettes water. 2 Onions 2. Place the lamb shoulders into the steamer basket and cook for 45min 1 Aubergine 3. Chop the remaining vegetables into approximately 1cm x 1cm cubes 3 Mixed peppers place in a roasting dish along with 4 cloves of garlic (unpeeled) drizzle 6 Cloves of Garlic with olive oil, season to taste and roast at 180°C for 25min 2 sprigs of thyme 4. Melt the butter in a heavy based pan and add the and finely 50g Fresh Oregano chopped coriander and allow the saffron to infuse into the butter on a 50g Chopped coriander low heat for a few minutes 100g Butter 5. Release the pressure from the pressure cooker and take the lamb out, 1g Saffron place the lamb in a roasting dish, pour the infused butter over the lamb and roast at 180°C for 20min. TO GARNISH – In the souk, it would be eaten alone FOR SERVING wrapped in newspaper with cumin Have a ramekin of salt and ground cumin on the table for dipping in the and salt to add liberally, much like same way as you would quails eggs in a salt and pepper mix. english fish and chips. At Le Trou au Mur it is offered with roasted vegetables and wholewheat cous cous. LE TROU AU MUR’S DISH

Meshoui Lamb THE CHEF

LEFTAI LOPEZ

Growing up surrounded by an unusual mix of Greek and Mexican influence, Leftai inherited a keen interest in the kitchen from a young age whilst helping out in his grandparents restaurant, Edison Mews.

His first professional experience in cooking came when he was invited to prepare meals on film sets for Mudslide Productions.

Today Leftai continues to prepare meals for well-known personalities

THE RESTAURANT

HOLE IN THE WALL

Hole In The Wall has sadly ceased operations due to the effects of COVID-19. Prior to 2020 however it was a secret and hidden establishment that guests had to be invited to or recommended by word of mouth.

Cuisine was varied depending on the palettes of pre-booked clients but always retained a Greek or Mexican influence with the speciality being the Winger Burger. LEFTAI LOPEZ’S DISH Page 1

THE DISH

PICKLED & FRIED GREEN TOMATOES

THE INGREDIENTS THE HOW TO

Serves 4 8 STEPS

INGREDIENTS FOR PICKLE – 1. Place the tomatoes after slicing in a small clean pickling jar. 3 green tomato’s sliced into ½ cm slices. 2. In a saucepan combine the vinegar, water, garlic, salt, and sugar. Bring to 4 cloves of garlic a low boil to dissolve the salt and sugar. 1 cup of white vinegar 3. Once dissolved add the rest of the ingredients and pour over the 1 cup of water tomatoes. 1/2 tablespoon of black peppercorns 4. Once the liquid has cooled down put the lid on. Make sure that the 2 jalapeño peppers sliced down the pickling liquid is covering all the tomatoes, and leave for 4 days. The middle longer the better. 1 tablespoon of sugar 5. Take the tomatoes out and lightly dry with a tea towel, season the flour 1 tablespoon of salt before submerging the tomatoes. 1/2 teaspoon of mustard seeds 6. Then one by one submerge in the beaten eggs and then coat in bread 4 cloves. crumbs then lay aside on a tray. Repeat this process until all tomatoes have been dipped in the egg and coated with breadcrumbs.

INGREDIENTS FOR FRYING – 7. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil 2 cups of bread crumbs in the pan) and heat over a medium heat. Test the oil temperature by 1 cup of all purpose flour putting a small sprinkle of bread crumbs in. If they begin to fizz the oil is 2 beaten eggs hot enough. Place the tomatoes in the pan in batches of 3 or 4 Oil for frying depending on how big your pan is. Don’t overcrowd the tomatoes. When Smoked for dusting the tomatoes are browned flip them and fry them on the other side. Flaked sea salt 8. Finish by draining them on paper towels with a dusting of smoked Black pepper paprika and pinch of sea salt.

P.S. Leftai likes to have these with a basil and bacon buttermilk dip. LEFTAI LOPEZ’S DISH

Pickled & Fried Green Tomatoes THE CHEF

ALEX HEAD

Alex Head has a passion for food and hospitality that’s seen her go from selling sarnies as a teenager to founder and head chef of Social Pantry, a catering company with several sites across London.

I am honoured to work with some incredible individuals, including many, who after difficult starts, could have gone on to lead very different lives.

THE RESTAURANT

SOCIAL PANTRY

Social Pantry was founded by Alex Head nine years ago after seeing a gap in the market for exciting, innovative and good quality event catering. They have worked with some brilliant brands and individuals along the way, and created one-of-a-kind, memorable experiences, from product launches for world famous supermodels, to being the catering partner for London in the Sky, serving dinner 100ft high in the air. Throughout their journey they have worked hard to ensure the same philosophies they started with are still instilled in the business today. ALEX HEAD’S DISH Page 1

THE DISH

APRICOT FRANGIPANI TART

THE INGREDIENTS THE HOW TO

Serves 8 - 10 11 STEPS

24cm Loose bottomed Pie Dish 1. Using a food processor, blend the cold butter with the plain flour until it or Tart Case resembles breadcrumbs. 2. Add the water and bring the dough together quite quickly. Try not to 250g Plain Flour over mix or knead the dough. 110g Cubed Cold Butter 3. Wrap in cling film and allow to rest for 30 minutes in the fridge. 4-6 tbsp Cold Water 4. Lightly grease and flour the dish and set aside, lightly flour the surface (alternatively buy a roll of good quality and roll out the cold pastry large enough to fit the dish or till it is about shortcrust pastry) 3mm thick evenly all over. 5. Line the tart case, trim the edges, fill with baking paper and baking 6 ripe apricots, cut in half and stone beans and blind bake at 160C Fan for 25-30 minutes or until evenly removed cooked and lightly golden. Remove the baking beans and bake for 50g flaked almonds another 5 minutes to finish off if needed. 50g apricot jam, optional 6. Allow to cool. 125g unsalted butter, softened 7. While the pasty is resting and cooking you can prep the rest of the 125g caster sugar ingredients. 150g ground almonds 8. To make the frangipani, beat together the soft butter and caster sugar 3 free range eggs, lightly beaten until light and fluffy. Into the bowl add the ground almonds, eggs and 1 tsp bean paste or extract flour and fold in to combine, but not over mix. Stir through the vanilla last. 9. Once the pastry case is cooked and cooled, spread the apricot jam over the base, followed by the frangipani. Smooth it out across the base before topping with the apricot halves (cut side up) pushing them down into the frangipani. Sprinkle the flaked almonds evenly and bake in the oven at 160C Fan/180C for 25-30 minutes. 10. Once cooked the tart should be lightly golden brown and the apricots softened. 11. Leave to cool in the tin completely before removing and serving with vanilla crème fraiche or double cream! ALEX HEAD’S DISH

Apricot Frangipani Tart THE CHEF

ED BAINES

Ed Baines is the chef and owner of Anglo-French brasserie Randall & Aubin, which has been an institution in London’s Soho for 25 years.

He is best known within the Media for his role as a judge on ITV's hugely successful Britain’s Best Dish, with six series, reaching viewing figures in excess of 3 million.

He also appeared on Taste the Nation and co-presented BBC Great Food Live. Most recently he was a judge on the ‘Chefs Table’ for the Celebrity MasterChef final watched by 5 million viewers.

THE RESTAURANT

RANDALL & AUBIN

Launched in 1996 on Brewer Street in Soho, Randall & Aubin is an Anglo/French Restaurant that is regarded as one of the best in London. It specialises in seafood and has been delighting foodies, fans and celebrities for the past twenty-five years - Co- owners Jamie Poulton and Chef Ed Baines share a huge passion for what makes for a good restaurant and reflect this using skills and experience with a nowhere to hide philosophy.

Randall & Aubin has always embraced the old and the new; 18th century chandeliers from Paris share ceiling space with a giant disco ball, which so perfectly reflects the atmosphere that makes Randall & Aubin such a unique and respected dining experience. ED BAINES’ DISH Page 1

THE DISH

BLUEBERRY SYRUP SPONGE

THE INGREDIENTS THE HOW TO

Serves 4 11 STEPS

50g unsalted butter, softened 1. Cream the butter and sugar together thoroughly. 75g caster sugar 2. Ensure that the butter turns a nearly white colour before you add the 2 whole eggs eggs (if you don’t do this the pudding will not rise properly). 100g plain flour 3. Sift in the flour and baking powder and fold into the butter and sugar 1 tablespoon baking powder mixture. 2 tablespoon whole milk 4. Add the milk and gently fold in the blueberries– try not to split them. 150g blueberries 5. Grease a pudding basin. Pour in the mixture. Cover with greaseproof Oil or butter, for greasing paper with a fold in the centre of the paper to allow the pudding to Golden syrup, to serve expand. Custard, to serve 6. Cover loosely with foil, and make a hole in the centre. Tie the greaseproof paper around the rim with a piece of string. 7. Place the pudding in a steamer or a saucepan (ensure it has a firm-fitting lid) with water coming up to 2cm from the top of the pudding basin. Cover and steam for 1 hour or boil for 45 minutes. 8. Carefully remove the pudding basin from the pot. Remove the greaseproof paper and foil. 9. Run a small knife around the edge of the pudding basin to break the air lock and ensure that the pudding slides out smoothly. 10. Place a dish over the pudding basin and flip it over, then lift off the pudding basin. 11. Pour over large quantities of golden syrup and serve with custard.

ED’S TIPS: You can use any berries you like in this recipe. You can even try adding small chunks of chocolate or grated fresh marzipan to the batter. As an alternative to golden syrup, serve with warmed jam or a drizzle of maple syrup. ED BAINES’ DISH

Steamed blueberry syrup sponge pudding THE CHEF

CALLUM BOWMER

Callum Bowmer is Head Chef at Horto Restaurant located at Rudding Park, Harrogate. A familiar face on the Yorkshire cookery demo scene, a particular highlight of Callum’s career was featuring on BBC’s MasterChef The Professionals.

Over the last year, Callum has found a passion for beekeeping so expect to see honey from the Rudding Park bees making an appearance on the Horto menu.

THE RESTAURANT

HORTO RESTAURANT

Latin for kitchen garden, 3 AA Rosette Horto Restaurant offers contemporary fine dining using seasonal ingredients from Rudding Park Kitchen Garden. The menu is dictated by nature, the skill of the gardener and the flair of the chef.

Callum and his team have access to the most incredible source of home-grown produce on their doorstep. Over 500 different herbs, salads, vegetables, edible flowers and fruits are grown in the garden so they can create dishes packed full of flavour with quality heritage varieties and fruits best enjoyed within minutes of picking.

No starters, no mains, no puddings - simply choose four dishes per person and begin your food adventure. CALLUM BOWER’S DISH Page 1

THE DISH

HORTO'S APPLE CAKE WITH AGED CARAMEL SOY SAUCE

THE INGREDIENTS THE HOW TO

Serves 4 12 STEPS

APPLE CAKE – Apple Cake 175g softened butter 130g sugar 1. In a stand mixer with paddle, cream the butter, sugar, flour, almond and 25g flour eggs. 175g ground almonds 2 eggs 2. Beat in the creme patissiere. Mix in the apple. 175g creme patissiere for apple cake 3. Store in piping bags. 175g prepared weight apples, peeled 4. Bake in moulds 3 ⁄ 4 full at 180°C for 15-20 minutes. and diced Fudge Sauce with Aged Soy FUDGE SAUCE WITH AGED SOY – 1. Combine all ingredients and bring to the boil. 100g butter 2. Simmer for 1 minute. 100g soft brown sugar 3. Strain and serve on warm apple cake. 100g double cream 90g golden syrup Crème Patissiere 10g molasses or black treacle 1/4 1. Bring milk and vanilla to a simmer and set aside. vanilla pod, scraped 2. In a mixer, cream the yolks and sugar together. 17g 3. Add the flour and cornflour. 17g aged soy 4. Bring the milk back to a simmer and slowly. 5. Cook at 100°C for 6 minutes. Strain and chill. CRÈME PATISSIERE – 250g milk 1/4 tsp vanilla seeds 80g yolks 40g sugar 10g flour 10g cornflour CALLUM BOWMER’S DISH

Horto’s apple cake with aged caramel soy sauce THE CHEF

ALEX MOTTURE

Alex Motture was born and raised on the coast of South Australia. By the age of 20 he had completed his training as a Professional Chef at Regency College in Adelaide. During this time he had worked alongside some of the best local talent the Festival State had to offer, with chefs such as Karina Dunn & Kane Ellis both winners of the 'Chef of the region' award ensuring Alex was in safe hands

In January 2008 Alex set his sites on the Northern Hemisphere where he spent time working in 5 star hotels in Cornwall, Michelin Star Restaurants in London, Private Chalets in the French Alps and Working for a high end catering company cooking for the likes of the Royal Family, Heads of State and numerous celebrity filled events.

THE RESTAURANT

THE PICKLED FORK

With over 18 years’ experience working in kitchens around the world, Alex now runs his own Private catering company in London called The Pickled Fork who specialise in Weddings, Corporate Events, High End Celebrity Clients and Luxury Private Dinner Parties.

Since March 2020 The Pickled Fork have set up a food delivery service in reaction to the global pandemic and have served over 10,000 meals to people all over the UK including corporate companies such as Google, Vitality, EY & KPMG. ALEX MOTTURE’S’ DISH Page 1

THE DISH

DARK CHOCOLATE & SEA SALTED TART WITH CRÈME FRAICHE

THE INGREDIENTS THE HOW TO

Serves 8 7 STEPS

300g plain flour Step 1 - Make pastry 150g butter 1. Put 300g plain flour and 150g unsalted butter in a food processor and 100g icing sugar pulse until it resembles breadcrumbs. 2 eggs - separated 2. Mix in 100g icing sugar and a pinch of salt followed by 2 egg yolks. If the 300 ml double cream pastry feels too dry to form a dough, add 1 tbsp water. Remove from the 2 teaspoons caster sugar processor onto a lightly floured surface and shape the dough into a ball, 1 pinch of fine sea salt flatten it out into a disc, wrap it in cling film, then chill for at least 30 50 g unsalted butter, (at room mins before using in your recipes. temperature) 200 g dark chocolate, (70%) Step 2 - Make the tart 50 ml whole milk 1. Preheat the oven to 180°C/350°F/gas 4. Sea salt flakes 2. Roll out the pastry and use it to line a 23cm greased tart tin. 500ml Crème fraîche 3. Cover with two layers of cling film and fill with dried legumes and pulses 1x Lime -zested (chickpeas, lentils etc) Chill for 10 minutes then blind bake for 10 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden. 4. Put the cream, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and snap in the chocolate. Stir until blended. 5. Take a couple of minutes for a breather. Make the lime crème fraiche by mixing the lime zest and the crème fraiche in a bowl. Keep in fridge until needed. Back to the chocolate mix. Stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set. 6. To portion place boiling water into a large jug, soak a sharp knife in the jug for 10 seconds, remove knife and wipe excess water with cloth. Carefully slice tart into eight slices repeating the soaking process in between each slice. 7. Garnish with sea salt flakes and lime crème fraiche ALEX MOTTURE’S DISH

Dark Chocolate & Sea Salted Tart with Lime Crème Fraîche THE CHEF

BEN QUINN

Food visionary, business owner and author, Ben Quinn credits Mediterranean Grandmothers for his love of cooking. Today, Ben engages the local, year-round community in Cornwall through his pioneering hospitality businesses, including Canteen Cornwall and Canteen at the Orchard.

Ben’s events companies Woodfired Canteen and Woodfired Weddings are world leaders and his consultancy brand, Ideas, has helped the counties biggest brands find purpose in what they do in business.

During the first lockdown, Ben and his team fed over 25,000 frontline NHS staff.

THE RESTAURANT

CANTEEN

Canteen is a café that does more then feed your stomach. By offering a menu of just two items, one meat and one vegan, for £5, Canteen connects with a wider demographic, year round in Cornwall.

In a place that experiences the boom and bust of seasonal hospitality, Canteen can be relied upon and therefore it is a hive of positive activity on a cold February morning or a beautiful August day. BEN QUINN’S DISH Page 1

THE DISH

CANTEEN BUN

THE INGREDIENTS THE HOW TO

Makes 12( ish) 15 STEPS

1. 450g Strong bread flour 1. Mix Items 1 in a bowl that easily fits them. 25g fresh yeast or 12g dried 2. Warm Items 2 till the butter has melted and the milk is just above your 60g Caster sugar hand temperature. 3. Slowly add Items 2 to Items 1, stirring with a wooden spoon. 2. 240ml whole fat milk 4. Knead until the mixture comes away from the bowl clean. 60g butter (keep the paper to grease 5. Prove, covered with a damp tea towel, in a warm spot, until doubled in with) size. 6. Split the dough into two and roll out on a well-floured surface until it is 3. 50g soft brown sugar the size of an A4 piece of paper or roughly 30 cm by 15cm. 50g caster sugar 7. Mix Items 3 and liberally sprinkle over the rolled dough. 20g ground cinnamon 8. Roll up the dough like a sausage from the short end, this will make the swirl everyone goes mad for. 9. Cut the roll into 3cm slices with a serrated knife so it doesn’t squash the dough down. 10. Place the cut pieces into a shallow, greased roasting tin so they have a little space between them, cover with the damp tea towel and let them prove again until doubled in size. 11. Heat oven to 180c. Bake the buns for 10mins or until golden brown. 12. While they are proving, heat the oven to 180 °C. 13. When the buns are ready, bake for 10 minutes or until golden brown. 14. Once they have cooled, you can remove them to a cooling rack or just serve them straight away! 15. Optional: Coat the buns with your favourite topping. We make caramel sometimes or just warm up Nutella. BEN QUINN’S DISH

Canteen Bun. Photo © Jon Mackenzie www.jon-mackenzie.com THE CHEF

KATE MALCOLM

I have worked in kitchens since I was 14 having started working in a local bakery after school and on the weekends. After catering college I started my career at the Ledbury in Notting Hill and was there for three and a half years.

I then worked for four years at Babylon in High Street Kensington as Head Pastry Chef which is the role I now retain at Coutts Bank in their corporate dining.

THE RESTAURANT

COUTTS CORPORATE DINING

Coutts Corporate Dining is situated in the bank’s headquarters on the Strand; we cater to the many clients of Coutts for lunch and dinner services as well as large functions.

Coutts ethos is fresh sustainable produce with much of the ingredients used coming from the rooftop garden and honey from our bee hives. KATE MALCOLM’S’ DISH Page 1

THE DISH

BANANA & WALNUT CAKE Banana and walnut cake with Cointreau caramel and candied orange peel

THE INGREDIENTS THE HOW TO

Serves 12 13 STEPS

THE CAKE - Banana and walnut cake method: 125g butter 1. Cream the butter and both sugars together until pale and fluffy. 180g soft dark brown sugar 2. Slowly incorporate the eggs one at a time 62g caster sugar 3. Sift together flour and baking powder add the salt and fold together 4x large eggs with egg and sugar mix. 216g plain flour 4. Mash the bananas with a fork and add the bicarbonate of soda, fold with 10g baking powder the rest of the cake batter and add walnuts. 70g toasted chopped walnut 5. Put mix into a lined 9 inch cake tin or greased bunt tin, bake at 160’c for Pinch of salt 30 -40 mins 2x large bananas (approx. 170g) 8g bicarbonate of soda Cointreau caramel method: 1. Bring water and sugar to an amber coloured caramel

TO GARNISH - 2. Add liquid and take off of heat Wild garlic or chive flowers 3. Whisk in butter until and leave to cool 4. Spoon room temperature caramel over cooled cake

COINTREAU CARAMEL – 100g water Candied orange peel: 150g caster sugar 1. Peel and cut orange peel, remove any white from the skin. 4 tbsp. Cointreau 2. mix with caster sugar ½ squeezed orange juice 3. Pre heat oven on its lowest setting (approx. 50’c). 50g butter 4. Spread peel out on a lined baking tray and bake for 1hr or until peel is dry and crisp.

CANDIED ORANGE PEEL – 1x orange 1 tsp caster sugar KATE MALCOLM’S DISH

Banana and walnut cake with Cointreau caramel and candied orange peel. THE CHEF

TOP SECRET SOURDOUGH PRO

Sourdoughs are the mother lode of bread-making, with more and more bakers looking to this traditional method to instruct and inspire them. This is how bread is meant to be. From the characteristic, holey, chewy texture to the rich chestnut crust and, above all, the complex, tangy flavour, a sourdough loaf is simply in a different league to the long-life, pre-sliced, plastic-wrapped breads to which we have all become accustomed.

THE RESTAURANT

GAIL’S BAKERY

There is nothing better than a freshly baked, lovingly crafted loaf.

The first GAIL’s bakery opened in Hampstead in 2005, after years of baking exclusively for London’s top chefs.

Today, our philosophy remains the same: to make good food that we can all enjoy every day. We’re still crafting our breads by hand with only the best natural ingredients, supporting British farmers, tending to our decades-old sourdough starters and innovating while staying true to traditional methods. GAIL’S SOURDOUGH Page 1

THE DISH

GAIL’S FRENCH DARK SOURDOUGH

THE INGREDIENTS THE HOW TO

Makes two 500g loaves 11 STEPS (STEPS 1 – 5)

440g strong wholemeal flour 50g 1. Combine the flours in a stand mixer bowl with the salt. Add the ice-cold strong white flour water and knead slowly with the dough hook for 10 minutes. Now add 2.5 tsp fine sea salt the starter and continue to knead on low speed for 5 minutes. Increase 350ml ice-cold water the speed to medium-high and knead for another 6 minutes. The dough 150g sourdough starter should be fairly firm and still cool to the touch. Whole tray of ice cubes 2. Take the dough out of the bowl, place it on a clean, lightly floured surface, and knead it with the heel of your hand for a few minutes.

3. Let the dough rest: return it to the mixer bowl, cover the bowl with damp, clean tea towel and let it rest at room temperature for 1 1⁄2 hours. Knock it back with your hand to let out all the air that will have built up inside, cover the bowl with the cloth and rest it again for another 1 1⁄2 hours before punching the air out of it again.

4. To shape your loaves, cut the dough in half on a floured surface. Shape each piece in turn, pressing it down with your fingers to form a rough, plump disc. Pull the edges into the centre of the disc, piece by piece, then turn the dough over. You should have created a tight, neat ball of dough with a tense surface. Repeat with the second portion of dough.

5. Rest the dough again. Line a baking sheet with non-stick baking paper and dust it generously with flour. Carefully place the loaves onto this, spaced well apart to allow room for them to rise. Dust a little more flour and place a sheet of baking paper on top. Place the whole thing in a plastic bag roomy enough to cover them loosely. Inflate the bag so that it won’t come into contact with the dough. GAIL’S SOURDOUGH Page 2

THE DISH

GAIL’S FRENCH DARK SOURDOUGH

THE HOW TO

11 STEPS (STEPS 6 – 11)

6. Place on the warmest shelf in the fridge (usually at the top), and leave to rest for 8–10 hours, or overnight. Slow, cold fermentation is crucial to developing the full flavour and fragrance of a well-made loaf.

7. When fermented, remove from the fridge and place them – still wrapped – on the worktop, well away from any draughts. This next stage is all about gentle warmth and bringing the dough up to room temperature (around 20°C). Depending on how hot your kitchen is, this could take an hour, or more. Once it reaches room temperature the dough will become active and you should check in on it every 30 minutes to see how it’s doing until doubled in bulk. Poke the dough with your finger: it should feel like a slightly deflated balloon, but should spring back easily.

8. Preheat the oven to its highest setting, then place a baking stone or baking tray on the middle shelf to heat up. Place a small baking tin on the oven floor to act as a water vessel and let this heat up as well.

9. Uncover the loaves and let them breathe while the oven is heating. When ready to bake, take a razor-sharp knife, angle it at 45° to the dough and score four long incisions around 1cm deep in a square on the top of the loaf. As well as helping to create a beautiful loaf, these cuts serve a useful purpose: they allow the bread to expand evenly as it bakes

10. To bake the bread, carefully pull the oven rack with the hot baking sheet or stone halfway out of the oven. Working as quickly as you can, gently slide the loaves onto the hot surface, spaced apart but close to the centre, and push the rack back into the oven. Tip all the ice cubes into the tin at the bottom of the oven and close the oven as swiftly as possible. The cloud of steam that develops inside the oven stops the crust from seizing up as the dough hits the heat, allowing the bread to expand and develop. It will also help to give you a crisp, shiny crust. After 10 minutes, reduce the heat to 200°C/gas mark 6 for a further 30 minutes.

11. When the bread is fully baked, turn off the oven, open the oven door slightly and leave the bread in the oven for a further 5 minutes to let off some steam – quite literally. Transfer to a wire rack to cool. This cooling down period is a crucial part of the baking process, and can’t be rushed, no matter how impatient you are to taste your bread. Leave the bread for at least an hour before you slice it and dig in. GAIL’S SOURDOUGH

GAIL’s French Dark Sourdough THE CHEF (&OUR SPONSOR)

AVI & DAVE

Avi and Dave grew up in Cape Town South Africa. While Avi pursued a career in health tech, Dave became a professional chef in the region, but from unlikely origins! While in the Army, he suffered a leg injury that would change his life direction. Through adversity came opportunity, and Dave’s cheffing career began.

Dave toured the best hotels in South Africa while also running cooking operations at BMW and several schools before opening a coffee shop in Bank City. These days, Dave can be found cheffing for private functions and exclusive households.

South African cuisine is known primarily for its meats, but these days Avi prefers to eat more closely to a -based diet. The recipe in this book quickly became a lockdown classic, as it’s quick, hearty and animal-friendly. It’s also aligned to Dave’s current passions which include artisan bread recipes, cakes and preserves.

For the muffins, any cheddar will do, but for a real taste of South Africa, the Lasarows’ recommend Ganzvlei Cheddar made in Knysna. This cheese is characterised as slightly grainy, very strong, with a lingering bite.

One would normally have a “Dave’s Cheesy Muffin” in the morning, but if you were to have one later in the day, a wine such as Doran Pinotage would make for a solid choice to balance the strong flavours. AVI & DAVE’S DISH

THE DISH

DAVE’S CHEESY MUFFINS

THE INGREDIENTS THE HOW TO

Serves 12 6 STEPS

375 ml flour 1. Preheat oven at 220 degrees celsius. 15 ml baking powder 2. Sift flour, baking powder and salt. To combine rub in the butter add the Pinch of salt cheese then add the egg and milk. 50g butter 3. Mix into a moist batter. 350 g grated cheddar cheese, ideally 4. Scoop the batter into a greased muffin tin. Ganzvlei Cheddar 5. Stick a cube of cheese into each muffin mould and bake for 10 minutes. 1 egg beaten 6. Garnish with . 150 ml milk Cheese cubes to top

GARNISH – Chopped chives SPECIAL THANKS

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