RECIPES

A classic Greek moussaka is made with spiced lamb and sliced eggplant, but by substituting black lentils for the meat, you can make a wonderfully versatile vegetarian option. The lentils not only add texture, but they soak up thearomatics of the ginger, garlic, and nutmeg. I have added a few extra spices that also combine well with the earthy [...]

(Serves 6) Ingredients   White chocolate mousse 200g of white chocolate 2 gelatine leaves 300ml double cream 2 eggs 1 pinch of sugar Salt   Strawberry coulis 500g jubilee strawberry, hulled 2 tbsp icing sugar 1 lemon   Method To start the dish, tightly cover the bottom of the stainless steel rings with cling film. Soften the gelatine in iced [...]

(Serves 4) Ingredients 1 packet of puff pastry   Glazed strawberries 200g of caster sugar 300ml of water 1 sprig of fresh mint 20 English strawberries, hulled and cut in half   Vanilla cream 80g of caster sugar 6 egg yolks 240ml of milk 240ml of cream 2 vanilla pods, split and scraped 2 1/2 gelatine leaves, soaked and squeezed [...]

(Serves 4) Ingredients 2 bunches of green asparagus 8 quail eggs 150g of white breadcrumbs 1 egg, beaten 100g of plain flour Salt   Method Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry Bring a large, deep pan of unsalted water [...]

(Serves 2) Ingredients For the base 50ml water 250g forced rhubarb, diced 2 tbsp grenadine 15g cornflour Butter, softened For the soufflé 90g rhubarb (base) 3 large egg whites   Method Preheat the oven to 180C/Gas 4. Cook the rhubarb with the grenadine until the rhubarb is very soft. Blend with a stick blender until you have a smooth puree. [...]