24 large spears of asparagus
12 cherry tomatoes
Drizzle of olive oil
½ lemon
Balsamic vinegar
1 bag roquette salad
100 g feta cheese

1. Peel the bottom half of the asparagus and lightly coat with a little olive oil.
2. Place the asparagus on a hot griddle turn frequently and cook until tender.
3. Drizzle olive oil over the cherry tomatoes and season with a little salt and pepper. Place in a hot oven for 5 minutes.
4. Dress the asparagus on the plate with the cherry tomatoes, add the Roquette leaves, crumble the feta cheese on top, drizzle with the Balsamic vinegar and squeeze of lemon.

Make Balsamic Caramel base first with:

                          100g Sugar

                          Balsamic Vinegar

Make the caramel by bringing the sugar to the boil in a non-stick pan. Pour the caramel into moulds with balsamic vinegar.

Rest of ingredients:

250g   Pumpkin purée

250g   Pumpkin Juice

100g   Double Cream

25g    Sugar

5g      Salt

5 leaves of Gelatine

2tbsp  Maple Syrup

Parmesan to taste

Method

Bring all the ingredients to the boil except parmesan and gelatine.

Add the parmesan to taste and then blitz to emulsify. Soak the gelatine leaves in cold water until soft. Squeeze out the exist water before adding to the warm mixture. Pour the mixture into moulds on top of the caramel.

Leave in the fridge to set for 4 hours or overnight.

 Serves 4/6 people

500 g              Tomatoes

½                    Cucumber

150 g              Red Pepper

50 g                Bread

50 g                Olive Oil

150 g              Onion

                        White Wine Vinegar

                        Garlic Clove

                        Chilli

                        Tomato Juice

                        Tomato Puree

 Method

1. Roughly chop all the raw vegetables and dice the bread.
2. Place all the ingredients (except the tomato juice & puree) in a bowl and cover.
3. Leave to marinate overnight in the fridge for 24 hours.
4. The next day liquidize all the ingredients together with a little tomato juice and puree to taste.
5. Serve cold with a drizzle of extra virgin olive oil and chopped fresh herbs.

4 Slices Pork Shin (with bone in)

OR –  750g lean diced pork leg for braising

A pinch of 5 spice curry powder

50ml Maple Syrup

20 ml Sherry Vinegar

1 x Star Anise

½ Stick Cinnamon

400ml Beef Stock

 Method

1. Season the meat with salt, pepper & the 5 spice powder. Fry off in a hot pan with a little vegetable oil to seal it on all sides.

2. Add the maple syrup & cook until it is sticky.

3. Add the sherry vinegar & fully reduce.

4. Add the beef stock, star anise & cinnamon. Reduce heat & simmer very gently for 1 – 1½ hours until meat starts to ‘break’.

5. Remove meat from stock & reduce the stock to a sauce consistency. Return meat to warm through & serve with roast sweet potatoes & baby pak choi.

Lemon Posset
4 lemons juiced
250 g caster sugar
500 ml double cream

Rhubarb Compote
300 g Yorkshire Forced Rhubarb chopped
50 g caster sugar

Almond Madelines
75 g warm melted butter
3 eggs
80 g sugar
40 g ground almonds
80 g plain flour

Lemon Posset Method
1. Bring the sugar and lemon juice to the boil for 2 minutes.
2. In a separate pan boil the cream over a gentle heat.
3. Add the lemon mixture with the cream.
4. Pour into serving glasses – Martini glasses are ideal.
5. Set in the fridge for about 2 hours.

Rhubarb Compote Method
Cook the rhubarb and sugar over a low heat until soften but still chunky.

Almond Madelines Method
1. Whisk the egg and sugar together until light and fluffy.
2. Sieve the almonds and flour together.
3. Gradually fold the flour mix into the egg mixture.
4. Pour in the warm butter carefully.
5. Scoop into buttered and floured moulds.
6. Cook at 175 ºC for 10-12 minutes until golden brown.

To serve spoon the warm compote on the top of the set Lemon Posset and enjoy with the Madelines.

Fish Cake

• 450 g (1lb) salmon, filleted and skinned
• Salt and freshly ground white pepper
• 1 tablespoon unsalted butter
• 2 shallots, finely chopped
• 150 ml (5 fl oz) dry white wine
• 350 g (12 oz) mashed potatoes without cream or butter
• 2 tablespoons plain flour
• 1 tablespoon chopped fresh parsley
• 100g (4oz) fresh breadcrumbs for coating
• 2 eggs, beaten
• Vegetable oil for deep-frying

Pea Purée

• 350 ml chicken stock, made with 350 ml of boiling water and 1 chicken stock cude
• 250 g frozen petit peas
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 sprig of thyme
• 1 tbsp olive oil
• Salt and pepper
• Poached Egg
• 1 hens egg
• Boiled water

Method

1. Pre-heat the oven to 200°C / 400ºF/ gas 6 and butter and season a baking tray.
2. Sprinkle shallots on to the baking tray, place the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and bake in the pre-heated over for about 8-10 minutes. The salmon should be just firm on the outside and still pink in the middle.
3. Sit the salmon in a colander over a pan to collect all the cooking juices. When all the juices have been collected, boil to reduce them to a syrup consistency.
4. Break up the salmon, then add the syrup reduction and the chopped parsley. Fold in half of the potato, and then add it a spoonful at a time until you have a binding texture. Check for seasoning then roll into 8 balls. One fish cake per portion will be enough for a light meal. Lightly pass through the flour, beaten eggs and then the breadcrumbs; repeat the process of egg and breadcrumbs once more.
5. Leave aside while you prepare the pea purée. Sweat the garlic and shallot in a saucepan with the olive oil and thyme. Add the chicken stock with the peas and bring to the boil. Once boiled pour into a blender, season with the salt and pepper and blitz to a course texture.
6. The fish cakes are now ready for pan-frying in a hot frying pan with a little knob of butter. Fry on each side for 3-4 minutes until it give them a good all-round colour. Drain well on kitchen paper.
7. In a saucepan containing boiling water softly poach an egg.
8. Serve the fish cake on 2 tbsp of pea purée and sit the poached egg on top. Enjoy.