Delicious recipes for June

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We've teamed up with Taste of London to bring you delicious seasonal recipes every day this month, from a variety of major foodie names supporting the festival. Today we have a recipe for Bombay spiced vegetables with truffled pao, by The Cinnamon Club. Enjoy!

Treat your taste buds at the world’s greatest restaurant festival and one of London’s chicest social events of the summer. Tickets are on-sale now at

  • Bombay spiced vegetables with truffled pao

    By The Cinnamon Club

    ingredients (serves 4)


    • ½ carrot, finely diced in ½ cm dices
    • 100g cauliflower florets, finely chopped
    • 50g fine beans finely diced in ½ cm dices
    • ½ green pepper, finely diced in ½ cm dices
    • 3 large ripe tomatoes, blended to a puree.
    • 50g boiled potato, grated
    • 1 tbsp ghee or clarified butter
    • 1 tsp cumin seeds
    • 1 tsp finely chopped garlic
    • ½ white onion, finely chopped
    • 1 tsp Kashmiri red chilli powder
    • ½ tsp cumin powder
    • 1 tsp spice mix
    • (Equal parts of cloves, black pepper, carom seeds, fennel, cinnamon and black salt, ground to a powder)
    • ½ tsp chopped ginger
    • 1 green chilli, finely chopped
    • 1 tbsp chopped fresh coriander
    • 1 tbsp butter to finish
    • Juice of half a lemon

    Truffled pao:

    • 250g flour
    • 20g castor sugar
    • 25 ml milk
    • 9g fresh yeast
    • 1 tsp salt
    • 10ml truffle oil
    • 100ml water
    • 1 tsp cumin seeds
    • 1 egg
    • Truffle oil to brush


    1. To make the bread, dissolve the yeast and sugar in the water and milk and keep aside for 15 minutes in a warm place to allow the fermentation to start.

    2. Add half an egg to the mix and whisk well. Sift the flour with salt and add the cumin seeds.

    3. Mix with the yeast mixture to make smooth dough. Add the truffle oil and mix in the dough.

    4. Cover the dough with cling film or wet cloth and allow the dough to rest for 30 minutes in a warm place.

    5. Knock back the dough and arrange it on a well-greased baking tray almost 1” deep. Again cover with cling film and allow fermenting for 30 minutes or until they become double their original volume.

    6. When the dough has risen, brush with remaining egg wash and sprinkle some more cumin seeds on top. Bake in a pre-heated oven at 175º C for 25 minutes.

    7. In the meanwhile, heat the ghee in a large flat pan, add the cumin seeds and garlic and allow them to crackle. As the garlic starts to change colour, add the onions and sauté until golden.

    8. Add the carrots first and sweat for a couple of minutes, then add the cauliflower and do the same, constantly stirring to mix evenly. Now add the green pepper and beans and cook for another two minutes. Then add the cumin and red chilli powders and sauté for a minute. Next add the tomato puree and cook for about 10 minutes or until the tomatoes dry out and the vegetables almost get a coating consistency. The colour of the tomatoes would have intensified by now. Quickly stir in the spice mix powder and add the grated boiled potatoes - just enough to bind the vegetables in and to make the mixture smooth.

    9. Finally add the chopped ginger and green chillies, sprinkle the chopped green coriander and finish with the remaining butter and lemon juice.

    10. Remove from the oven when it has got an even golden brown colour on top and brush with oil when it is still hot.

    11. Serve the vegetables hot with the truffled pao and some seasonal green salad.

  • Crab salad with quails eggs and gazpacho vinaigrette

    by the Salt Yard restaurant group, London

    ingredients (serves 4 as a starter/6-8 as tapas)


    • 2 ripe plum tomatoes
    • ½ cucumber
    • ½ small red pepper
    • 1 shallot
    • 100ml extra virgin olive oil
    • 50ml Moscatel vinegar or white balsamic vinegar
    • sea salt and black pepper
    • 1 sprig basil


    • 16 quail's eggs
    • 300g white crabmeat
    • 1 chilli, deseeded
    • 3 spring onions
    • zest and juice of ½ lemon
    • 2 teaspoons flat-leaf parsley
    • ½ cucumber, peeled
    • 1 teaspoon extra virgin olive oil
    • a few coriander shoots
    • sea salt and black pepper


    1. For the gazpacho, roughly chop the tomatoes, cucumber and red pepper. Dice the shallot. Place all the gazpacho ingredients in a bowl, mix and season. Leave to marinate for 40 minutes and then transfer to a food processor and blend to a fine puree. Check the seasoning and adjust as necessary. If you prefer the gazpacho a little sharper, add a little more vinegar. If too sharp, add more olive oil. Chill the gazpacho in the fridge.

    2. Cook the quail's eggs in boiling salted water for 3 minutes and then refresh in iced water for 2 minutes to stop the cooking process. When the eggs are cold, peel, cut in half lengthwise and set on a plate until ready to use.

    3. Check the white crabmeat to remove any stray bits of shell that may be lurking. Finely chop the chilli, spring onions, cucumber and parsley place together with the crabmeat, lemon zest and juice in a bowl. Mix well and season to taste. Arrange the crabmeat on serving plates, top with a few quail's eggs and spoon over the gazpacho vinaigrette. Scatter with a few coriander shoots and serve.

  • Iberico pork carpaccio with wild mushrooms, truffle alioli and wood sorrel salad

    by Ben Tish from the Salt Yard restaurant group, London

    ingredients (Serves 6 - 8 as a starter or tapas)

    • 1kg Ibérico pork loin, trimmed of fat
    • 1 small bunch of flat-leaf parsley, finely chopped
    • 3 tablespoons Dijon mustard
    • 500g wild mushrooms such as porcini, morels or girolles, trimmed, washed, cut into small pieces
    • 2 tablespoons Moscatel vinegar or white balsamic vinegar
    • 4 tablespoons extra virgin olive oil
    • 5 tablespoons alioli (see Basics mixed with 1 tablespoon white truffle oil
    • 1 teaspoon spring or summer truffle, finely grated (optional)
    • small handful wood sorrel or sorrel leaves, shredded
    • olive oil for cooking
    • sea salt and black pepper


    1. Place a large saute pan over a high heat and add a lug of olive oil. Season the loin well with salt and pepper. When the oil starts to smoke, put the loin in the pan and seal on all sides until nicely caramelised, which should take approximately 2 minutes per side. Once the pork is entirely sealed, remove from the pan and allow to cool. Once cool, smear the loin with the mustard. Roll the pork in the chopped parsley, pressing the parsley firmly into the sides of the meat to ensure a good, even coating. Measure out 3 lengths of cling film long enough to wrap the pork in and place them one on top of the other. Sit the pork on top of the cling film layers, positioning it slightly to the bottom. Wrap the cling film very tightly around the pork – rather like rolling a cigarette – until the pork is sealed. Fold the ends around the pork and transfer to the fridge for an hour.

    2. Heat a saute pan over a high heat and add a lug of olive oil. When the oil is hot, add the mushrooms and season well. Saute quickly until caramelised and just cooked. Transfer the mushrooms to a bowl, add the vinegar and extra virgin olive oil and mix well.

    3. Take a sharp knife and carefully slice the pork, still wrapped in cling film, into thin rounds. Remove the cling film from the pork and arrange the slices on serving plates. When ready to serve, sprinkle the carpaccio with sea salt and spoon over the mushrooms, vinaigrette and truffle alioli. Finish with a scattering of sorrel, and truffle if using.

  • Charred bacon duck buns

    By Jehangir Mehta, from Graffiti restaurant, New York

    ingredients (Serves 4)

    Seared Duck

    • 1 Duck breast
    • Salt and Korean Chili powder to taste
    • Chipotle Paste
    • Chipotle Chili – 2 pcs
    • Heavy Cream – 4 tbl sps
    • Tofu – 1/3 cup
    • Salt – to taste


    • Slab Bacon – 6 oz
    • Pineapple Juice – 2 cups
    • Salt – to taste
    • Jalapeno – 1 pc

    Bao Bread

    • Bao Bread – 4 pcs


    Seared Duck

    1. Sprinkle salt of both sides of the duck breast

    2. Place skin side down first for 15 minutes on medium heat

    3. Turn over and sear on the other side for 2-3 minutes

    4. Remove from the heat and rest for 10 minutes

    5. Slice the duck thinly

    6. Sprinkle Korean Chili powder and salt to taste.

    Chipotle Paste

    Blend the Chipotle chili, heavy cream, tofu and salt together.


    Braise the bacon in the pineapple juice with the salt and Jalapeno till done.

    Bao bread

    Steam the Bao bread in a steamer and stuff with the chipotle paste, slice of bacon and seared duck.

  • Grilled tuna steak with caponata

    From Babbo, Mayfair


    • 10 peppers (5 red, 5 yellow) diced
    • 2 courgettes diced
    • 150g raisins
    • 1 litre water
    • 100g pine nuts
    • 6 portions of tuna steak (160g each preferably)
    • 50g of honey
    • 10ml of white wine vinegar
    • Salt and pepper to season
    • 30ml extra virgin Olive oil


    1. Soak the raisins in water for 30 minutes and then strain

    2. Heat 15ml olive oil in one pan and add the diced peppers; heat the remaining 15ml of olive oil in a separate pan and add courgettes - cook both slowly. When they start to soften, remove from heat, dab off any excess oil and set aside

    3. Set the oven at 180 degrees and toast the pine nuts on a baking tray for 4 minutes

    4. Mix peppers, courgettes and pine nuts together with the honey and white wine vinegar, adding salt and pepper to taste. Set aside and keep warm

    5. Season the tuna steak with salt and pepper to taste, massaging in with a dash of olive oil so the flavours infuse. Mark a cross on both sides of the tuna

    6. Heat a griddle pan (to a high heat) and griddle the tuna for 2 minutes on each side. Slice steaks in two and serve immediately next to the warm caponata (vegetable mix).

  • Tapenade-Stuffed Corn-Fed Chicken with Roast Tomato Sauce

    From Brasserie Blanc


    • 8 corn-fed boneless chicken thighs, skin on

    For the tapenade:

    • 2 large garlic cloves
    • 3 tbsp chopped capers
    • 6 anchovy fillets in oil
    • 250g pitted black olives, preferably dry preserved
    • 4 tbsp extra-virgin olive oil

    For the roast tomato sauce:

    • 300g plum tomatoes, quartered
    • 2 cloves garlic, peeled
    • 2 tbsp extra-virgin olive oil
    • 2 tbsp tomato puree
    • 2 tsp caster sugar
    • salt & pepper


    1. Preheat the oven to 180°C

    2. To make the tapenade place 2 large garlic cloves, 3 tbsp chopped capers, 6 anchovy fillets in oil. 250g pitted black olives, 4 tbsp extra-virgin olive oil into a small food processor or blender and process until smooth, scraping down the sides to ensure an even mixture

    3. Unfurl each chicken thigh skin side down and spread a teaspoon of tapenade over the meat

    4. Roll up each thigh and secure with butcher’s string or a couple of toothpicks.

    5. Place the thighs snugly together in an ovenproof dish and brush with a little more olive oil. Season with black pepper

    6. Cut the tomatoes into quarters and place in an ovenproof dish, tuck the garlic in between the tomatoes

    7. Whisk together the olive oil, tomato puree and caster sugar and pour over the tomatoes, turning to coat in the mixture. Season with salt and pepper

    8. Place the chicken on the middle shelf of the oven and the tomatoes on the shelf below and roast for 45 minutes

    9. Remove the chicken and tomatoes from the oven. Tent the chicken with foil to keep warm while you finish the sauce. Tip the roasted tomatoes into a blender or food processer and pulse until smooth

    10. Spoon some of the sauce into the centre of four warmed plates and top with two thighs per person

  • Menam chicken soup

    From Blue Elephant


    • 400 ml chicken stock
    • 400ml coconut milk
    • 40g galangal (finely sliced)
    • 1 stem lemongrass (finely sliced)
    • 4 kaffir lime leaves (crushed)
    • 200g boneless chicken breast with skin removed, cut into thin slices
    • 80g mushrooms (quartered)
    • 5 green chillies (crushed)
    • 4 tablespoon fish sauce
    • 4 tablespoon tamarind juice
    • 2 tablespoon lemon juice
    • Sprinkling of fresh coriander leaves


    1. Put the stock in saucepan and add the coconut milk. Bring to the boil over a medium heat and add the galangal, lemongrass and kaffir lime leaves.

    2. Stir for 2 minutes, and then add the chicken, mushrooms and crushed chillies. Simmer for 1 minute.

    3. Add the fish sauce, tamarind and lemon juices. Bring back to the boil and stir in the coriander before removing from the heat. Transfer to the soup bowls and serve hot.

  • Weeping Tiger Beef

    From Thai Square Trafalgar Square



    • 3 tbsp oyster sauce
    • 3 tbsp chili sauce
    • 120 ml vegetable oil
    • 2 cloves garlic, finely minced
    • 1/4 tsp ground black pepper

    Topping sauce:

    • 100 ml light soya sauce
    • 100 ml water
    • 3g coriander root (keep leaves and stem for dipping sauce)
    • 3 cloves garlic
    • 1 tsp vegetable oil
    • 120g palm sugar

    Accompanying sauce:

    • 6 tbsp fish sauce
    • 5 tbsp lemon juice
    • 2 tsp palm sugar
    • 1-2 tsp dried chili flakes
    • a pinch finely chopped spring onions
    • a pinch of fresh coriander leaves and stems, chopped


    1. Use the meat mallet to tenderize the steak if you do not have much time.

    2. Stir the marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the fridge for 15-30 minutes.

    3. While the steaks are marinating, make the topping sauce. Pound the coriander root and garlic in a mortar to form a fine paste, then fry the paste in a pan with vegetable oil over a medium heat until it releases its aroma, then add the rest of the ingredients and reduce the sauce for a few minutes. Set aside.

    4. To make the accompanying sauce, place all the ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if it’s too sour for your taste. Set aside.

    5. Get the pan very hot (smoking). Griddle steaks on each side for about 1 min. This seals in all the juices. Then griddle again on each side (if you have ridges you can get a nice criss-cross pattern) for about 2-5 mins (depending on the thickness of the steak and how rare you like it).

    To finish and serve:

    Remove steaks from the pan and slice them. Place on a plate; pour a tablespoon of topping sauce on steak, serve together with the accompanying sauce and a little fresh coriander sprinkled on top.

  • Earl Grey & chocolate ganache, Caraway biscuit

    From Ashley Palmer-Watts, executive head chef for The Fat Duck Group


    Earl grey & chocolate ganache

    • 585g UHT cream,
    • 405g whole milk
    • 1300g white chocolate valhrona
    • 45g Jing Earl Grey tea


    Earl grey & chocolate ganache

    1. Over a Bain Marie gently melt the chocolate.

    2. In a separate pan gently warm the milk and cream, taking care not to boil the mixture.

    3. Remove from the heat and add the tea to the cream mix and leave to infuse for 5 minutes. Pass through a fine sieve and discard the tea, reserving the tea infused cream.

    4. Warm the tea and cream mixture and pour over melted.

    5. Using a hand blender thoroughly mix the chocolate into the cream.

    6. Pass the chocolate mix through a fine sieve into a container, lay cling film on the surface of the chocolate to prevent a skin from forming. Place in the fridge overnight before using.

    7. To serve, gently warm the ganache over a Bain Marie, then pour into small cups or glasses. Cover each glass with cling film and leave to set in the fridge.

    8. Remove the cups and leave to temper at room temperature for 30 minutes before serving with a caraway biscuit.


    Caraway biscuit

    • 75g Caraway seeds, toasted
    • 1750g flour
    • 30g salt
    • 6g vanilla powder
    • 15g baking powder
    • 1500g unsalted butter
    • 1000g golden caster sugar
    • 450g pasteurised egg yolk


    Caraway biscuit

    1. Combine the flour, salt, vanilla and baking powder in a bowl of an electric mixer.

    2. Using the paddle attachment add the butter and sugar. Mix on low speed for a minute until the butter and sugar start to combine.

    3. Increase to medium speed for approximately 5 minutes until the mix becomes white and creamy. Slowly add the egg yolk and caraway seeds and mix well.

    4. Slowly add the flour and mix until just incorporated, taking care to not overwork the dough.

    5. Remove the dough on to a tray and cover with cling film, rest the dough in the fridge for 2 to 3 hours.

    6. Roll the dough to a thickness of 4mm and bake in a pre heated oven at 180c.

    7. Bake until starting to colour, remove from the oven and cut into the desired shape with a sharp knife or cutter. Then return the biscuits to the oven and bake further, until light golden in colour.

    8. Remove the biscuits from the oven and cool on a rack. Place in an airtight container until required.

  • Goat cheese truffle crab pizza

    From Jehangir Mehta of Graffiti


    Crab mixture

    • 3 oz crab meat (shelled and blanched)
    • 2 oz mayonnaise
    • 1 piece Thai Bird chili (chopped)
    • 1/3 cup cilantro (chopped fine)
    • 1 bundle chives (chopped fine)
    • 1/4 cup lemon juice (fresh)
    • salt and pepper to taste
    • 1 tbl sp truffle oil

    Directions: Mix all the above ingredients together in a bowl and chill.

    Puff pastry

    • 2 pcs frozen puff pastry (3”x3”)

    Directions: Bake puffs in 375 F oven until golden.

    Goat cheese mixture

    • 1 cup goat cheese
    • ½ tsp black pepper

    Directions: Soften by leaving the cheese at room temperate and then mix with black pepper.


    1. Spread the goat cheese over the puff pastry.

    2. Place it in an over at 350F for 4 minutes.

  • Trofie with pesto, green beans and potatoes

    From world-famous mozzarella bar Obika


    • 120g fresh trofie pasta (raw)
    • 10g water from the boiled pasta
    • 40g cooked green beans
    • 40g cooked potatoes in cubes
    • 10g parmigiano reggiano DOP
    • 50g basil pesto (see below)

    Ingredients for basil pesto:

    • 150g parmigiano reggiano DOP
    • 160g basil leaves
    • 500g extra virgin olive oil
    • 50g pecorino romano DOP
    • 100g pine nuts
    • 5g salt


    To make the pesto:

    1. Wash basil leaves and dry them well

    2. Roughly cut the Parmigiano Reggiano and Pecorino Romano then grate them finely

    3. Pour extra virgin olive oil in a mixer, add basil leaves, pine nuts and salt and blend them together

    4. Pour the pesto in a bowl and add the grated pecorino and parmigiano, mixing it all together

    5. Pour the pesto into a container and place it immediately in the fridge

    To make trofie with pesto, green beans and potatoes:

    1. Put the basil pesto in a bowl

    2. Pour the trofie in boiling salted water, add the green beans and the potatoes cubes

    3. Once the pasta is cooked drain the trofie (al dente) with the potatoes and the green beans and fold all ingredients into the bowl with the pesto

    4. Add one spoon of water from the water used to boil the pasta and mix

    5. Pour the mixture with a big spoon onto the plate and garnish with parmigiano

  • Gae Yang - spiced rack of lamb

    From Belgravia-based Thai restaurant Mango Tree


    Rack of lamb with 6 pieces


    • 150g lemongrass
    • 150g galangal
    • 100g garlic
    • 100g coriander
    • Freshly ground black pepper
    • Salt


    • 100ml tamarind
    • 1 tsp chilli powder
    • 1tbsp fish sauce
    • 50ml water
    • 1tbsp cornflour


    1. Blend the marinade ingredients together until they form a paste. Rub over the lamb and leave overnight in the fridge.

    2. Put the tamarind and water in a pan and bring to the boil. Add chilli powder and fish sauce. Slowly add the cornflour while whisking to thicken the sauce slightly until it reaches the desired consistency.

    3. Seal the lamb in a frying pan until all sides are browned, then finish in a medium oven for 15-20 minutes. Season and serve on a bed of salad. Pour the sauce over the lamb.

  • Devilish Chocolate Brownies

    From Chocolat by Eric Lanlard, published by Mitchell Beazley


    • 200g dark chocolate, roughly chopped
    • 150g unsalted butter, plus extra for greasing
    • 2 tsp vanilla paste or extract
    • 150g golden caster sugar
    • 3 eggs, beaten
    • 75g plain flour
    • 2 tbsp cocoa powder
    • 1 tsp salt
    • 100g dark chocolate chips


    1. Preheat the oven to 180°C

    2. Grease a 19cm square shallow baking tin and line the base with baking paper

    3. Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl

    4. Remove from the heat and stir in the sugar, then leave to cool for a few minutes

    5. Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Stir in the chocolate chips

    6. Pour the mixture into the prepared tin and level the top

    7. Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin

    8. Cut the brownies into 16 small squares and remove from the tin. Store in an airtight container for up to 4 days

  • Asparagus risotto with crumbled goat's cheese

    From Mayfair-based Italian restaurant Babbo


    • 100g of asparagus
    • 600g toasted hazelnuts
    • 20ml water
    • 300g caster sugar
    • 1 ½ litres of hot vegetable stock, made with stock cube
    • 100g risotto rice (arborio or carnaroli)
    • 30g salted butter
    • 20g of good quality goat’s cheese (preferably Italian)
    • 10g of pea shoots
    • Salt and black pepper to taste


    For the praline:

    1. Toast the hazelnuts in the oven for four to five minutes at 180 degrees

    2. Put water and caster sugar in a pan over a low heat, stirring until it becomes a light gold colour. Allow to cool and pour over toasted hazelnuts on a non-stick foiled tray

    3. Allow mixture to cool (roughly 45 minutes – do not put in fridge) and blend down to a powder in a food processor

    For the puree:

    1. Cut all the asparagus spears horizontally into three sections and put tips to one side

    2. In a large pan of boiling water cook the asparagus for five minutes, adding the tops afterwards, and then boil for one further minute (don’t add salt as it will remove the lovely green colour of the asparagus)

    3. Strain and blend the cooked asparagus with salt (to taste) and add a generous amount of black pepper

    For the risotto:

    1. Cook the rice until al dente, for around 18 minutes, adding the stock a ladle at a time until all the liquid is absorbed

    2. Once the rice is cooked, add butter before mixing in the puree and 15g of praline powder

    3. Serve with the pea shoots and goat’s cheese crumbled on top

  • Taglierini with brown shrimp and artichokes

    From Theo Randall at the InterContinental


    • 4 violet artichokes
    • 1 tablespoon olive oil
    • 1 garlic clove, finely sliced
    • 75g unsalted butter
    • 1 dried chilli
    • 100g peeled brown shrimp
    • 2 teaspoons chopped flat-leaf parsely
    • ½ lemon
    • 250g fresh taglierini (or dried egg taglierini)
    • sea salt and freshly ground black pepper


    1. Peel the artichoke stems, remove the outer leaves, then slice off the top two centimetres and remove the choke. Cut the artichokes in half and slice thinly.

    2. Heat olive oil in a pan, add the garlic and artichokes and fry gently for eight minutes until softened. Put to one side.

    3. Melt the butter in a large heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on low heat for two minutes and add the artichoke.

    4. Cook taglierini in large pan of boiling salted water for about three minutes until al dente (if dried pasta cook according to packet instructions). Drain, reserve a few tablespoons of cooking water and add to the sauce.

    5. Toss together adding a little more of the reserved water to loosen if necessary. Cook gently for a couple of minutes, adjust seasoning and serve.

  • Wild seabass with porcini potatoes

    From Timothy Allen of Launceston Place


    • 1 x Seabass 2 to 2.5 kilos
    • 3 large leeks
    • 1 whole truffle – sliced into 12 slices.
    • 50g butter
    • 100g wild garlic leaves
    • 25g butter
    • 8 pink fir apple potatoes
    • 85g porcini paste (you can make your own but for home use I would recommend buying – Waitrose sell Belazu truffata which is a good substitute)


    Preparing the fish:

    1. Scale gut, wash your seabass and pat dry

    2. Working from the back of the head remove the 2 fillets from the skeleton

    3. Check the fillets and de-scale if necessary, then carefully remove the pin bones.

    4. Wash again, dry in clean cloth and allow the fillets 30 minutes in the cloth before removing.

    5. Place on a clean board then using a sharp knife portion 4 equal size pieces from each fillet. If you only want to use the centre cut fillet portions for your dish that’s fine but you can use the tail pieces for another dish.

    6. Place the bass portions on a clean tray and cling film – place in the refrigerator ready for use.

    Making the seabass topping:

    1. Cut the leeks down the middle and remove the bright green sweet part of the leek. Keep the outer parts to make stock for use elsewhere.

    2. Wash the leek greens well and then shred finely with a sharp knife.

    3. Sweat the leeks in the butter until tender and then season with salt.

    4. Keep warm ready to top the bass.

    Preparing the porcini potatoes:

    1. Steam the potatoes until tender and peel whilst hot.

    2. Marinate the potatoes in a little oil thyme and garlic.

    3. Season with Malden salt.

    4. Chargrill the potatoes on both sides and then leave to cool in the porcini paste.

    To assemble and serve:

    1. Roast bass and rest.

    2. Warm the potatoes in a pan.

    3. Warm the leeks in a pan.

    4. Sweat the garlic leaves with the butter until tender.

    5. Remove half of the seabass skin and cover the flesh with the warm leeks and the truffle slices.

  • Lobster club sandwich

    From James Pare at Kaspar’s Seafood Bar & Grill at The Savoy


    • home-made rye/sour dough bread
    • lobster from Isle of Skye Scotland
    • tomato jam
    • garlic mayo
    • sliced avocado
    • sweet cured streaky bacon


    1. Take your rye bread, and slice into thin slices.

    2. Toast lightly, then spread one half generously with the garlic mayonnaise and layer the lobster on top.

    3. Place another slice of toasted bread on top of the lobster, and spread the top half of this with the tomato jam, followed by the sweet cured streaky bacon and finally the avocado.

    4. Top with the final slice of toasted bread, slice and serve with fries.

  • Beef and onions with parsnip mash

    From Raymond Blanc at Le Manoir


    For the beef:

    • 4 beef feather steaks (200g each)
    • 80g unsalted butter
    • 10g salt
    • pinch black pepper
    • 500g red wine (Pinot Noir preferable) boiled by half
    • 1200g chicken stock
    • 3 sprigs thyme
    • 3 bay leaves
    • 1200g spanish onions, sliced 1 cm thick
    • 50g unsalted butter

    For the mash:

    • 500g peeled parsnips, cut into 2 cm rounds
    • 150g peeled Maris Piper potatoes, cut into 2 cm rounds
    • 1500g boiling water
    • 4g salt
    • pinch white pepper


    For the beef:

    1. Melt 80g butter in frying pan

    2. Sear beef steaks on each side until nice and brown

    3. Place steaks in the casserole. Melt rest of butter an add onions

    4. Saute untill golden brown for at least 15 minutes, you will need to keep turning them

    5. Add wine, herbs, seasoning and stock

    6. Cover with greaseproof paper, then lid

    7. Simmer for 3 hours

    8. Remove steaks, and reduce the sauce on a high heat (a light gravy)

    9. Return meat and serve

    For the mash:

    10. Cook potatoes and parsnips for 20 minutes until tender

    11. Drain and puree

    12. Add cream, butter and seasoning

  • Taperiba fruit spheres with rose petals

    From Virgilio Martínez Véliz of LIMA


    For the fruit spheres:

    • 100 grams taperiba fruit purée (passionfruit purée may be substituted if taperiba is unavailable)
    • 440 grams dried, powdered milk
    • 100 grams plain flour
    • 100 grams unsalted butter cut into small pieces
    • 1 litre fresh whole milk
    • Olive oil for frying the spheres

    For the rose petal infusion:

    • 1 litre Peruvian Pisco Quebranta
    • 40 fresh rose petals
    • 200ml honey


    For the rose petal infusion:

    1. Place the rose petals in clean glass container with a capacity of at least one litre. Cover the rose petals with the Pisco, seal and let the flavors infuse for three days.

    2. After three days strain the rose petals from the Pisco. Discard the petals.

    3. Mix the flavored Pisco with the honey. Reserve for later use.

    For the spheres:

    1. Sift together the dried ingredients then cut the butter into the dry mixture.

    2. Mix in the fruit purée, and then the milk to form a dough.

    3. Using the dough form small spheres about the size of a golf ball.

    4. Fry the spheres in the olive oil until golden brown and cooked throughout. Allow the spheres to drain and while still warm transfer to the infused Pisco syrup. Let rest overnight.


    1. Warm the spheres slightly and drizzle with the warm syrup in which they were stored. Garnish with fresh rose petals and organic cacao nibs.

  • Gasconnade

    From Pascal Aussignac of Club Gascon


    • 1x50g can anchovies in oil, drained
    • 3 fat fresh garlic cloves
    • 2 tablespoons olive oil
    • 2 sprigs of fresh thyme
    • 1 leg of young lamb (about 1.5kg)
    • sea salt and freshly ground pepper


    1. Pat the anchovies with paper towel and cut the fillets lengthways. Cut the garlic cloves lengthways also, then into slices.

    2. Heat the oil in a small pan with the thyme sprigs for about a minute, then remove.

    3. Using a sharp pointed thin bladed knife make several stabs over the leg. Push an anchovy fillet and garlic shred into each hole, then place the leg in a small heatproof ovenproof dish. Wrap loosely with foil on top and chill for about 12 hours.

    4. When ready to cook, heat the oven to 190C / Gas 5.

    5. Pour the thyme oil around the leg and draw up the foil to seal. cook in the preheated oven for 45 minutes to 1 hour, uncovering two or three times and spooning the cooking juices over. Check the meat is just cooked by piercing with a thin bladed knife. Lightly pink juices should run out; if the juices are quite bloody, then allow another 10-15 minutes.

    6. When cooked,remove the pan of lamb from the oven and allow to stand for 15 minutes. Place the lamb on a warmed platter and carve.

    7. Put the pan with the roasting juices back on the hob and stir in 2-3 tablespoons water. Heat until bubbling, scraping up the pan bottom with a wooden spoon to deglaze. Bubble for 2-3 minutes and season lightly then strain into a small jug. Pour over the lamb.

  • Beef Carpaccio with marinated radicchio

    From Theo Randall at the InterContinental


    • 300g beef fillet
    • 2 tsp olive oil
    • 1 head of radicchio
    • 3 tblsp of roasted pinenuts,
    • 150g fresh parmesan shavings
    • 1 tbsp aged balsamic vinegar
    • Lemon juice


    1. Slice thinly and place carefully between 2 pieces of grease proof paper using a rolling pin. Roll over thinning the beef fillet.

    2. Place on a plate, season with lemon juice, olive oil, salt and pepper and balsamic vinegar. Take off the outer leaves of radicchio leaving the young heart.

    3. Blanch the outer leave in boiling salted water for two minutes, drain and when cool lightly squeeze and marinade in a bowl with a tbsp of balsamic vinegar, a squeeze of lemon, one tblsp of olive oil.

    4. Mix together with the young heart of radicchio broken into pieces, season and place on top of the carpaccio with a scatter of pinenuts and parmesan shavings.

  • Coq au Vin

    From Bar Boulud


    • 8 chicken legs
    • 1 medium onion, sliced
    • 1 medium carrot, sliced
    • 2 celery stalks, sliced
    • 2 heads garlic, sliced in half
    • Sachet (8 sprigs thyme, 1 fresh bay leaf, 2 teaspoons coriander seed, and 1 teaspoon cracked white pepper tied up in cheesecloth with butcher’s twine)
    • 450 grams slab bacon, cut into ¼ inch slices
    • 1 kilo pearl onions
    • 1 kilo small button mushrooms, cleaned and trimmed
    • 1 bottle (750ml) dry red wine
    • 1/2 bottle (375ml) ruby port wine
    • Salt and freshly ground pepper
    • 60ml olive oil
    • 32 grams all-purpose flour
    • 475 ml chicken stock or unsalted canned chicken broth
    • 475 ml veal stock or unsalted canned beef broth


    1. The day before: separate the chicken legs into drumsticks and thighs. Place in a large bowl or container with the onion, carrot, celery, garlic and sachet. Cook the bacon in a large sauté pan over medium high heat until just crispy. Wrap the bacon, pearl onions, and mushrooms into separate cheesecloth bundles and secure with butchers twine; add to the chicken. Cover all ingredients with the red wine and port and marinate, covered, in the refrigerator overnight.

    2. Preheat the oven to 325°F. Strain the liquid from the marinated ingredients into a large pot and bring to a simmer; reduce by half. Meanwhile, pat the chicken dry and season with salt and pepper. Heat the olive oil in large Dutch oven over medium high heat. Sear the chicken on all sides until browned. Remove chicken, and add the onion, carrot, celery, garlic and sachet. Cook, stirring occasionally, on medium heat until softened, about 6 minutes. Add the flour and cook, stirring, for another 4 minutes.

    3. Add the reduced marinade, chicken, bundles of mushroom, pearl onion and bacon, chicken stock and veal stock. Bring to a simmer, cover with a round of parchment paper and transfer to the oven. Braise for 1 to 1 ½ hours, or until the chicken is tender.

    4. Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion and celery. Remove the bacon, pearl onion and mushroom from their bundles. If the sauce seems too thin, return to the heat and reduce until desired consistency (it should coat the back of a spoon). Incorporate all ingredients back together and serve hot.

  • Steamed wild bass with sauce vierge and herb salad

    From Angler


    For the crushed potato:

    • 500g cooked and peeled charlotte potatoes

    • 100g picked white crab meat

    • 4 tablespoons extra virgin olive oil

    • 4 tablespoons chopped soft herbs (parsley, chives, tarragon and chervil)

    • Salt and pepper

    For the sea bass:

    • 2 sea bass weighing 800g – 1k, scaled filleted and pin boned

    • 4 basil leaves

    • 2 tablespoons olive oil

    • Salt and pepper

    For the sauce vierge:

    • 50ml olive oil

    • 35ml sunflower oil

    • 25ml lemon juice

    • 5g coriander seeds, crushed and roasted

    • 4 plum tomatoes, peeled deseeded and diced

    • 8 basil leaves

    For the herb salad:

    • 2 sprigs dill, picked

    • 5 sprigs of chervil,picked

    • 10 chive tips

    • 1 pinch red amaranth

    • 1 pinch red vein sorrel

    • 1 pinch celery cress

    • 4 drops olive oil

    • Salt


    For the crushed potato:

    • Reheat the potatoes for four minutes in salted boiling water until hot throughout. Strain off the water and pour into a pan with the olive oil.

    • Crush the potatoes with a fork; do not over work the potatoes or they will become gluey.

    • When ready to serve add the picked white crab, chopped herb and season with salt pepper and lemon juice.

    For the bass:

    • Begin by removing all the scales, fins and guts from the fish.

    • Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones.

    • With the tip of the knife flush against the backbone, slice the fish from the head to the tip of the tail in one smooth movement.

    • With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.

    • Turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.

    • Remove any bones and a small amount of the belly, trim a small amount off each side of the fish so all edges are straight.

    • Rub the fillet with a little olive oil and salt. And place one basil leaf on the flesh side.

    • Wrap the sea bass in cling film making sure the belly doesn’t fold in on itself. Fold the two ends in so the fillet holds a clean shape.

    • When ready to serve, steam for 6 minutes.

    For the sauce vierge:

    • Mix all ingredients together except the tomatoes and basil.

    • Heat up two small ladlefuls of the mixture ensuring you get a good ratio of lemon juice to oil and seeds.

    • When warm through add the tomato flesh and shiffonade of basil, serve immediately.

    To serve:

    • On an oval plate make a line of crushed potatoes the same size as the sea bass.

    • Place the cooked sea bass on top of this after seasoning with sea salt and lemon juice.

    • Dress the mixed herbs in a small amount of olive oil and salt and place the dressed salad along the length of the fish. Serve immediately with the sauce vierge on the side.

  • Moqueca Mista

    From Sushisamba



    • 2 oz sofrito
    • 1 tsp sliced garlic
    • 2 tbsns dendê oil
    • 4 oz unswtned coconut milk
    • 8 oz lobster stock
    • A dash of lime juice
    • 1 tbsn cashews, crushed
    • 4 pieces okra
    • A bunch of sprigs of cilantro
    • 2 quarters of a lime for garnish


    • 4 pieces PEI mussels
    • 3 pieces middleneck clams
    • 5 oz cray fish meat
    • 1oz calamari
    • 4 pieces sea bass
    • 2 pieces shrimp, head on


    • 1 cup steamed white rice
    • 2 tbsp chimichurri sauce


    1. In a saute pan, heat the dendê oil. Add sliced garlic and sofrito; add the lobster broth and coconut milk.

    2. Reduce for one minute and then add the sea bass, mussels, cray fish, clams and okra. Once the clams and mussels begin to open, add the calamari.

    3. Salt and pepper the shrimp, head on, and cook them a la plancha on both sides. Heat up a toban dish and add the moqueca mixture. Season with salt, lime juice, cashews and cilantro sprigs.

    4. Add shrimps and fresh cilantro to top. Garnish on the side with a skewer of lime wedges.

    5. Rice: mix rice with chimichurri sauce and serve in a side bowl. Host should suggest the guest pour the rice into the toban - or spoon the moqueca over the side of rice and mix.

  • Roast scallops with polenta and squid ink

    From Pascal Aussignac of Club Gascon


    • 8 large scallops
    • 1 tablespoon olive oil
    • Sea salt and freshly ground black pepper
    • 30g squid ink (buy from a fishmonger)
    • 1/2teaspoon Espelette pepper
    • 25g butter
    • A good handful of rocket leaves to serve

    Polenta ingredients:

    • 50g instant polenta
    • 500ml milk
    • 4 garlic cloves, crushed
    • 2 tablespoons olive oil
    • ½ teaspoon Espelette pepper


    1. Remove the scallops from the shells (or ask the fishmonger to do this for you), and save the orange roes. Pull off the little nuggets of muscle from the sides. Wash the scallops, pat dry and store in the fridge.

    2. Heat about a teaspoon of the olive oil in a small pan and sauté the scallop roes and muscle nuggets, with some salt and pepper, for 3-5 minutes. Then cover with about 250ml water, and simmer for about 10 minutes. Strain the liquid into a small bowl, pressing down with the back of a spoon to extract all the juices, and discard the trimmings. Squeeze in the squid ink, the remaining olive oil and the Espelette pepper, and whisk together. Keep warm.

    3. Make the polenta. Heat the milk in a large non-stick saucepan and add the garlic. Add the olive oil and Espelette pepper. Then when the milk is just on the boil, turn the heat to medium and pour in the polenta in a steady stream, stirring briskly with a long-handled wooden spoon. The mixture will thicken and begin to plop and splutter,which is normal. Partly cover the pan and turn the heat to low. Cook for 10 minutes. Remove and let it stand whils you cook the scallops.

    4. Heat the butter in a small non-stick frying pan and fry the scallops for about a minute on each side. Season in the pan.

    5. Spoon the polenta on to four warm shallow bowls, top with the scallops and then the sauce. Garnish with the rocket leaves and serve hot.

  • Black Pepper Shrimp with Sun-Dried Pineapple

    From Peter Lloyd of Spice Market London


    • 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
    • 3 tablespoons grape seed, corn, or other neutral oil
    • 3 spring onions, trimmed and sliced
    • 1 tablespoon chopped fresh ginger
    • 1 tablespoon chopped garlic
    • 1 3/4 teaspoons black peppercorns, crushed
    • 1 3/4 teaspoons fermented black beans, rinsed, squeezed dry, and chopped
    • 3 tablespoons sweet soy sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon fresh lime juice
    • 1 1/2 tablespoons sugar
    • 1/2 teaspoon salt
    • 12 large prawns, peeled, deveined, and halved crosswise
    • 30g diced jicama
    • 10g baby pea shoots, thinly sliced


    1. Preheat the oven to 90°C. Put a rack on top of a rimmed baking tray and line the rack with a Silpat.

    2. Put the pineapple pieces on the mat in a single, even layer. Bake until the pineapple is dried, shriveled, and chewy, about two hours. Remove from the Silpat and cool completely on a rack.

    3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the spring onions, ginger, and garlic and cook, stirring, until softened and golden. Add the crushed pepper and cook until fragrant, then add the black beans, soy sauces, lime juice, sugar, and salt and bring the mixture to a boil, stirring occasionally. Turn the heat to medium and simmer for 2 minutes. Transfer to a blender and puree until coarsely blended. Set aside.

    4. Heat the remaining 2 tablespoons oil in a wok or large frying pan over high heat. When the oil is just about smoking, add the prawns and cook, turning the pieces once, until crisp and browned.

    5. Remove the oil from the wok, then add the black pepper sauce and 2 tablespoons water. Cook, stirring, until the prawn is well-coated, then stir in the dried pineapple. Decoratively arrange on your serving plate, garnish with the jicama and pea shoots, and serve.

  • Iberico Pork Burgers with Manchego cheese

    From Ben Tish of Opera Tavern


    • 150g Iberico pork shoulder
    • 6g bread crumbs
    • 15ml milk
    • Salt and pepper
    • 3g finely chopped shallots, sweated in olive oil
    • 2x8cm burger buns cut in half
    • Garlic aioli
    • Red onion marmalade
    • Half red onion, cut into fine rings
    • Flour for dusting
    • 200ml milk
    • Sprinkle of smoked paprika
    • 12g aged Manchego cheese, grated
    • 2 small leaf of washed butter head lettuce
    • 4 guindilla peppers for garnish
    • Olive oil for cooking


    1. Heat a char grill to maximum heat.

    2. Mince the Iberico pork shoulder and then mix with the milk, breadcrumbs, shallots and season with salt and pepper. Shape into a patty and chill in the fridge for at least an hour.

    3. Soak the onions in milk and then drain well. Mix the smoked paprika with some of the flour and then dredge the onions through this. Deep fry on 180oc until crisp and golden brown, drain well, season and reserve.

    4. Drizzle some olive oil onto both sides of the burger and season. Grill for 3 minutes on each side until nicely browned and pink in the center. Rest the burger for a minute or so in a warm spot and sprinkle on some grated Manchego so the heat of the burger melts it slightly. Grill the burger bun on both sides to lightly char.

    5. To assemble the burger, spoon some aioli onto the burger bun base. Top with the lettuce and then a spoon of onion marmalade. Place the burger on top of this followed by two crispy onion rings and then the burger bun top. Slide a skewer through the middle of the burger to hold in place and then serve with the guindilla peppers on the side.

  • Iced Nougat with Three Melons and Blueberry Sauce

    From Michel Roux Jr of Le Gavroche


    • 6 egg whites
    • 250g caster sugar
    • 375ml whipping cream
    • 1 dessertspoon vanilla essence
    • Charentais, ogen and watermelon
    • 80g caster sugar
    • 80g hazelnuts
    • 500g blueberries
    • 100g caster sugar
    • 1 lemon juice


    1. Break the caramelized hazelnuts into large crumbs with a rolling pin, set aside.

    2. Place the bowl of an electric mixer over a saucepan of simmering water, add the egg whites and sugar and whisk gently until the mixture is warm, then put the bowl under the mixer and whisk at full speed, until cold. The mixture should be smooth yet firm. Fold in the whipped cream, vanilla essence and crushed caramelized nuts.

    3. Pour into ramekins (6cm x 5cm) lined with cling film – or a cling film lined loaf tin. Freeze for 24hrs.

    4. To assemble: scoop the melons into little balls using a Parisienne scoop or melon baller. Turn out the iced nougat and decorate with a sesame and poppy tuile.

    5. Put the sugar in a thick-based saucepan over a moderate heat to melt, stirring with a wooden spoon until it becomes a golden caramel. Add the nuts and continue to cook until well coated and the caramel bubbles again. Pour on to an oiled baking sheet to set. Store in an airtight container.

    6. Blend the fruits and sugar together until smooth, then press through a fine sieve into a bowl and add the lemon juice to taste. All soft fruit and berries can be made into sauces in this simple manner, the natural sweetness of the fruit will determine how much or little sugar you add.

  • Pan-fried Turbot with Broad Beans

    From Atul Kochhar of Benares


    • 4 small fillets of turbot, skin and bones removed
    • 2 tbsp vegetable oil
    • 2 tbsp butter
    • small pinch of English curry powder
    • 400 grams broad beans, blanched and peeled
    • 200 grams potatoes, cut in ½ inch dices and blanched
    • 2 green chillies, sliced diagonally
    • 2 tbsp mustard oil
    • ½ tsp nigella seeds
    • ½ tsp cumin Seeds
    • 1 knob of ginger, cut into thin strips
    • 2 tbsp Tamarind Pulp
    • ½ tsp Turmeric powder
    • 2 tbsp coriander leaves, chopped
    • 2 tsp sugar
    • 1 tsp salt


    1. Heat oil in a wok, add nigella & cumin seeds, sauté until they pop, add sliced chillies and ginger strips. Add sliced beans and potatoes, sauté and add turmeric, sugar and salt sauté well. Add 2/3rd tamarind pulp and chopped coriander. Keep hot.

    2. In a non-stick pan, heat oil and fry turbot fillets. Turn and cook on other side and add butter. While basting with butter, add curry powder and remaining tamarind paste. Remove and keep the fish warm.

    3. To plate, place the broad beans and potato mixture in the centre of the plate. Place fish on top and garnish with pea shoot and other mixed cress.

  • Fettuccine with wild mushrooms and black summer truffle

    From Francesco Mazzei of L'Anima


    300g fettuccine

    50g truffle butter

    100ml Extra Virgin olive oil

    3 shallots

    1 garlic clove

    50g Parmigiano cheese (grated)

    50g butter

    40g thyme

    40g parsley

    100ml white wine

    500g Wild mushrooms (girolees, chanterelles, ceps, grain oyster mushrooms, champignons)

    Fresh black summer truffle shavings


    1. Wash and dry the mushrooms before cutting them into small pieces. Fry the finely chopped garlic and shallots with some extra virgin olive oil (approximately 80ml) in a pan until golden.

    2. Add the mushrooms, thyme and sauté until the mushroom moisture evaporates. Add white wine and simmer until the liquid almost evaporates.

    3. In the meantime, cook the fettuccine in salted boiling water. Drain the pasta and add to the sauce.

    4. Finish the pasta with the remaining extra virgin olive oil, truffle butter and butter, parmigiano cheese, black pepper and chopped parsley.

    5. Serve with fresh truffle shavings on top according to taste.

  • Light and lacy crêpes

    From Pascal Aussignac of Club Gascon


    • 1 large free-range egg
    • 1 rounded tablespoon of flour (approx. 20g)
    • 1 pinch of sea salt
    • 200ml milk
    • 1 tablespoom Armagnac or dark rum
    • 1 tablespoon orange flower water
    • A little sunflower oil for greasing the pan
    • Caster sugar for serving


    1. In a mixing bowl, whisk the egg with the flour, then gradually beat in the milk, next the Armagnac and orange flower water

    2. Heat a crêpe pan, about 20cm round, and lightly brush with a little oil (my mother uses a fork wrapped with a little cotton cloth). When you can feel a good heat rising from the pan, pour in a small ladle of batter (about 50ml) and quickly swirl the pan to coat

    3. Cook until thin and lacy. When the batter sets on top, loosen the edges of the crêpes and flip over for a few seconds to brown the underside

    4. Then slide the crêpe out onto a clean tea towel or sheet of kitchen paper. Reheat the pan and repeat with the oiling and cooking. Stack the crêpes up on each other to keep them moist and serve simply sprinkled with caster sugar.

  • Colombian eggs

    From Daniel Doherty of Duck & Waffle


    • 2 spring onions, sliced
    • 2 tomatoes, skinned, deseeded and diced
    • 2-4 slices sourdough bread, toasted
    • ½ avocado, sliced
    • 4 free range eggs, whisked
    • Salt and pepper
    • Butter


    1. Lightly butter the sourdough toast and place the avocado on top.

    2. Sweat the sliced spring onions in a little butter for a few minutes, then add the eggs and scramble together. Season, stir in the chopped tomatoes, and spoon over the toast, serve.

  • Cold Chocolate Fondant with Honey Ice Cream

    From Ben Tish of Opera Tavern


    You will need 4 7-8cm diameter metal rings for this recipe.

    For the fondant:

    • 180g quality 70% bitter chocolate cut into even chunks or in pistoles
    • 80g caster sugar
    • 250ml double cream –lightly whipped to soft peaks
    • 2 whole egg
    • 2 egg yolk

    For the ice cream base:

    • 250ml double cream
    • 250ml full cream milk
    • 125g caster sugar
    • 8 free-range egg yolks

    For the honeycomb:

    • 35g glucose syrup
    • 20g good quality honey
    • 1 tbsp water
    • 5g bicarbonate soda


    1. Place the honey, water, sugar and glucose into a high-sided saucepan and turn to maximum heat. Cook this until it turns to a rich golden syrup or reaches 135oc when checked with a sugar thermometer. Immediately add the bicarbonate and then transfer the mix to a grease proof lined tray. Cool completely before use.

    2. Place the chocolate in a bowl and set over a pan of simmering water. Melt the chocolate and then remove the bowl from the heat.

    3. Put the sugar into a small saucepan with a splash of water. Place on a high heat and boil until the sugar dissolves into a syrupy consistency.

    4. Put the yolk and egg in another mixing bowl and whisk rapidly with a hand whisk or electric mixer. Whilst mixing gradually pour in the sugar syrup until fully incorporated and the eggs are light, airy and fluffy. Fold this mix into the melted chocolate and then fold in the whipped cream. Ensure to fold lightly so as not to knock too much air out but make sure everything is properly incorporated.

    5. Place the 4 rings on a grease proof lined tray. Divide the chocolate mix between the rings but only 1 third of the way up and ensure there are no air gaps. Put in the fridge for ten minutes or so.

    6. Take out the fridge and place a small scoop of ice cream* in each ring on top of the chocolate. Quickly spoon the rest of the chocolate around and on top of the ice cream so as the scoop is completely encased in chocolate. This is vital otherwise the ice cream will leak. Smooth the top of rings for a clean presentation and transfer to the fridge for at least 2 hours.

    7. When ready to serve carefully transfer each mould to a plate and warm the outside of the rings with a hot cloth or blow torch so to release the fondant cleanly. Sprinkle some broken honeycomb over each fondant and serve with a drizzle of honey if you like.

    *To make the ice-cream base:

    1. Pour the milk and cream into a saucepan, bring slowly to the boil and then remove from the heat.

    2. In a mixing bowl, whisk together the sugar and yolks for 2 – 3 minutes until the sugar has dissolved and the yolks are pale and airy.

    3. Pour a little of the milk and cream mix into the sweetened yolks and whisk well. Now pour this yolk mixture into the pan of milk and cream and whisk well. Return the pan to a low heat and stir with a wooden spoon. Lightly cook the base without scrambling the egg. Stir continually until you the custard becomes thick enough to coat the back of your spoon.This will take about 7 minutes or so.

    4. Remove the base from the heat and cool for 15 minutes or so. It is now ready to be churned in a machine until frozen, or put in a container in the freezer, removing every now and again to churn by hand until you are happy with the consistency.

  • A Taste Sensation