Serves: 4

Ingredients

• 280 gm peas
• 40 gm shallots
• 20 gm chives
• Basil leaves, julienned, as required
• 40 gm confit tomato 

For the confit tomato:

• 10 gm tomatoes
• 10 gm sea salt
• 15 gm sugar
• 45 ml olive oil
• A sprig of thyme
• 4 gm finely chopped garlic 

For the white balsamic dressing:

• 200 ml white balsamic
• 320 ml olive oil
• 40 gm jalapeno jus (juice from jalapeno jar)
• 10 gm Maldon salt flakes 

Method

To make the confit tomato, blanche and skin the tomatoes. Cut them into quarters and remove the insides, turning them into petals. Remove any moisture with a paper towel.

Put the tomatoes into a bowl and add the salt, sugar, oil, thyme and garlic. Mix thoroughly and spread out on a baking tray; leave to dry in a warm oven (40ºC) for 3 hours. Remove and cool. Dice, then set aside.

For the dressing, put all ingredients into a Tupperware container and shake thoroughly.

Season the peas with salt, then add the shallots, chives, basil leaves and confit tomato cubes and mix thoroughly.

Arrange on a plate and dress liberally with the white balsamic dressing.

Season to taste, then serve.

Serves: 4

Ingredients

• 30 gm spring onion, finely sliced
• Black raisins, halved
• Jalapenos, smashed into a purée
• Celery, diced
• Hazelnuts, halved
• Salt and pepper

For the lentils:

• 600 gm puy lentils
• Vegetable stock, as needed
• Salt to taste
• Dash of vinegar 

For the balsamic dressing:

• 200 ml white balsamic
• 320 ml olive oil
• 10 gm Maldon salt flakes 

For the vegetables:

• 50 gm pickled carrots, diced
• 50 gm pickled baby white onion, sliced
• 50 gm pickled celery sticks, diced

Method

Put the lentils into a saucepan and cover with vegetable stock and cook over a high heat until it starts to bubble. Once it boils, turn to a low heat and simmer for 45 minutes.

Check doneness by biting a single grain. If it isn’t soft, cook for a further 15 minutes and check again. Remove from the heat and add salt and a dash of vinegar to taste. Set aside to cool for 20 minutes, then strain and refrigerate. To make the balsamic dressing, pour all ingredients into a jug and stir to combine.

Put the sliced spring onion into iced water to remove the bitterness, then dry thoroughly with a kitchen towel.

Remove the lentils from the fridge and add the spring onions along with the diced pickled vegetables. Add in the raisins, jalapenos, celery, hazelnuts and black pepper. Combine thoroughly.

Pour over the balsamic dressing and stir thoroughly. Serve.

Serves: 4

Ingredients

• 1 whole Lorenzini melon
• 150 gm feta cheese
• 50 gm sliced cured wagyu meat
• Few thin slices of fresh red chilli
• Olive oil to drizzle
• 2 red radishes
• Astina cress to garnish

 For the hazelnut crust:

• 10 gm hazelnuts
• 5 gm sesame seeds
• 5 gm coriander seeds
• 5 gm cumin seeds 

Method

Start by preparing the hazelnut crust. Roast the hazelnuts, sesame seeds, coriander seeds, and cumin seeds separately in a saucepan over a high heat. Roast each one for roughly 2 minutes, shaking the pan to ensure the seeds and nuts do not stick or burn.

Transfer the hazelnuts to a pestle and mortar and grind the nuts to very small pieces. Transfer to a bowl and add the sesame, coriander and cumin seeds and combine thoroughly with a tablespoon. Set aside.

Cut the melon into rough chunks and season with salt. Arrange into four bowls and crumble over the feta cheese.

Arrange the wagyu slices over the feta and melon, and sprinkle over the sesame crust.

Add chilli slices and drizzle with olive oil. Garnish with the cress and red radish slices and serve immediately.

Serves: 4

Ingredients

• 280 gm quinoa
• 2 whole clementines, segmented
• Tablespoon of dried cranberries
• 1 spring onion, chopped
• 2 tablespoons of roasted hazelnut, halved
• 1 red and 1 green chilli, julienned
• Handful of chives, chopped
• 2 tablespoons of pickled carrots, chopped
• Cherry tomatoes, halved, burnt with blowtorch
• 5 gm of rocket leaves
• Radish to garnish, sliced in ice water 

For the duck:

• 2 duck legs
• 5 gm rock salt
• 1 clove of garlic, sliced thinly
• 1 sprig of thyme
• Olive oil, as needed 

For the honey mix:

• 150 gm honey
• 5 gm cumin seeds
• 2 pieces of cardamom
• 15 gm Szechwan pepper
• 10 gm cider vinegar
• 5 gm soy sauce

For the clementine dressing:

• 50 gm clementine concentrate
• 50 gm clementine, puréed
• 100 gm homemade balsamic
• 4 gm salt
• 100 gm olive oil 

Method

Prepare the duck by covering the two legs with salt, add the garlic and 1 sprig of thyme inside. Put on a tray and refrigerate for 8 hours.

Prepare the honey mix. Chop the cumin seeds, cardamom and Szechwan pepper finely until finely powdered. Warm the honey in a saucepan over a low-medium then add the cider vinegar, soy sauce and the powdered seeds and pepper. Remove from the heat and leave covered overnight.

Remove duck legs from the fridge; add to a deep casserole dish and cover completely with olive oil.

Cook in the oven at 80°C for 14 hours (confit) till the meat comes off the bone easily. Remove from the oven and leave to cool. Drain the oil and shred the duck meat. Set aside.

Boil water in a pan, then add the quinoa and cook for 13 minutes over a high heat. Remove and strain, season with a pinch of salt and refrigerate.

To prepare the clementine dressing, add all ingredients into a bowl and stir thoroughly.

Strain the honey mix for the duck, removing all the sediments. Put the duck meat into a saucepan over a medium heat and sauté lightly. Remove from the heat and spoon over the honey mix; combine thoroughly.

Take a large mixing bowl and put the cooled quinoa into it. Then add the clementine dressing, duck and all other ingredients and combine.

Distribute into four bowls, add a few radish slices and drizzle with olive oil. Serve immediately.

Serves: 4

 Ingredients

• 200 gm red beetroot, cleaned
• 200 gm candied white beetroot, cleaned
• 10 gm salt to taste
• 10 gm sugar to taste
• 50 gm pearl onions
• 10 gm pistachio
• 150 gm goat’s cheese
• 1 egg white
• 1 blood orange, segmented
• Baby basil, to garnish
• Sunflower oil for frying

For the marinade:

• 30 ml cider vinegar
• 120 ml orange juice
• 120 ml olive oil

For the croutons:

• 2 slices thick brown bread, cubed
• Butter and olive oil to toast
• Red chilli flakes, as needed
• Sugar and salt to taste

Method

Cook the beetroots whole (covered with foil) on a steamer tray with water underneath at 190ºC for 1 hour until soft.

Remove from the oven, leave to cool for 10 minutes then peel and cut into quarters. Sprinkle sugar and salt liberally to taste. Set aside.

Mix all the marinade ingredients together in a bowl, add the beetroot to the bowl; cover the beetroot entirely.

Peel the onions, season with salt and prepare a frying pan with some butter. Cook the onions whole over a low heat, stirring from time to time (around 15 minutes, till translucent). When the onions are soft, remove from the pan, cut into quarters and separate the layers so that they are in small pieces. Add to the beetroot marinade bowl.

Cover the bowl with cling film, then leave overnight in the fridge.

Roast the pistachios in a saucepan over a medium heat until they begin to colour. Remove from the heat, chop roughly and set aside.

Roll the goat’s cheese into medium-sized balls and dip in the egg white. Take half of the chopped pistachios and spread onto a baking tray. Roll the goat’s cheese balls in the chopped pistachios until well covered.

Fry in a frying pan with sunflower oil over a high heat for 2-3 minutes till golden brown.

Remove the beetroot marinade bowl from the fridge. Strain the liquid and divide into two bowls, one with pearl onions and one with beetroot. Arrange the beetroot into four shallow bowls.

Sprinkle with the remaining pistachios then add 4 small pieces of pearl onion per bowl. Segment the orange and sprinkle the segments between the bowls.

Toast the cubed brown bread in a saucepan with some butter and olive oil until lightly coloured. Add a bit of sugar, salt and chilli flakes, then toast for a further 2-3 minutes until golden brown and crunchy.

Divide the goat’s cheese balls and croutons between each bowl and add some baby basil to garnish. Drizzle with olive oil and serve immediately.