Guest Chef 1
Spaghetti with chicken liver and sage
Put a large pan of water on to boil the pasta. In a separate saucepan heat half the vegetable oil and some chicken liver trimmings. Leave high heat for about 5 min, the pieces should stick slightly to the base of the ...
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Goats` cheese curd on brioche with grilled honey pears and truffle honey
Bring the poaching syrup to the boil. Add the pear halves, cover with a lid and simmer gently for 5-10 minutes until tender when pierced. Drain any excess liquid from the goat’s cheese. Mix in 1tbsp honey and a drop...
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Poached salmon with roasted onions and beurre blanc
To poach the salmon combine all ingredients and bring to the boil. Once boiled reduce the heat to simmer and pass through a sieve (optional). Submerge the salmon in the poaching liquor and leave for 8-12 minutes depen...
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Stuffed calamari with tomatoes
Make the stuffing by putting anchovies, oil, garlic and herbs into a bowl and mix. Add the chopped calamari, breadcrumbs and grated parmesan. The mixture should come together in your hands without being too sticky. St...
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Roasted lamb cutlets with potato wedges, yoghurt and mint sauce
Clean the rack of lamb and score the skin in a criss-cross fashion. Heat a frying pan and seal the lamb well from all sides. Set aside and rest. Boil the potatoes in a large pot of salted water until nearly cooked. Se...
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Tagliatelle with broad beans and rocket
To make the puree, heat the olive oil in a pan and add the onion. Cook for 4-5 minutes, add the broad beans and cook for a further 5 minutes. Slow add water a ladleful at a time, bring to the boil and set aside to coo...
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Orecchiette with peas, pancetta and black truffle oil
Melt half the butter in a large sauce pan, add the pancetta and cook for a couple of minutes, to release some of the fat but not allowing it to colour. Add the peas and toss for a couple of minutes. Add 2 ladlefuls of...
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Pan roasted calamari salad with broad beans, baby spinach and fresh chillies
Score the inside of the calamari in criss-cross fashion. Add olive oil to a really hot pan, season the calamari and lay in the pan. Sprinkle with lime zest. Chop the calamari into smaller pieces and return to the pan ...
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Bacon wrapped chicken legs stuffed with pork and walnuts, served with creamed cabbage
To make the stuffing, mix the walnuts with pork mince, egg yolk, thyme and Parmesan. Season well. Open the chicken legs, season and divide the stuffing between them. Roll up to close. Lay 4 rashers of bacon on a board...
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Vanilla and cinnamon panacotta with fresh strawberries
Put the cream and milk in a saucepan and heat to just boiling point. Add the sugar, vanilla and cinnamon and infuse for 20 minutes. Soak the gelatine in ice cold water. Add to the mixture and pass through a sieve. Pou...
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Tagliatelle with smoked salmon and crab meat
Fry the onion and garlic to soften without browning. Add the Pernod and allow the alcohol to burn. Add the fish stock and reduce by half. Prepare a pot with salted water and boil the pasta. When the fish stock is redu...
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Tuna Provençale
Preheat the oven to 200C, trim the tuna steaks and set aside. Heat the olive oil in a wide pan. Add the onion, garlic and peppers, season and sauté for 5-6 minutes until they softened. Add the courgettes, stir well a...
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