
RICOTTA HOTCAKES, APPLE
INGREDIENTS:
HOT CAKES
2 eggs
130ml milk
80g melted butter
200g self-raising flour
1teaspoon baking powder
Pinch of salt
1 teaspoon castor sugar
100g ricotta
Pouring cream to serve
APPLES
1 tablespoon olive oil
6 green apples, peeled and quartered
2 tablespoons castor sugar
50 g Butter
METHOD:
To make the hot cake batter, whisk eggs, milk and melted butter together
Sieve dry ingredients together in another bowl
Add liquid mixture to dry ingredients, whisking until smooth
Crumble in ricotta, mix and set aside
Heat non-stick frying pan until really hot. Add a drizzle of olive oil
Dust apples with castor sugar and put into pan, tossing for a minute or so to caramelise
Finish with a knob of butter
Set aside until needed
Heat a clean pan to medium heat
Add a drizzle of olive oil
Ladle in hot cake batter and cook for about a minute each side until golden
Finish with a knob of butter
To serve: layer ricotta cakes on a plate with the apples and serve with beurre

CONFIT SEA TROUT, CAULIFLOWER
METHOD:
PICKLED CAULIFLOWER STEMS
Bring to a boil
Remove from heat, cover with lid and set aside to infuse
Finely slice cauliflower stems with mandoline onto metal tray
Strain pickling liquid over cauliflower stems, cover with cling film and set aside until needed
CURRY MOUSSELINE
Fry shallots in olive oil until soft
Add curry powder and fry for an additional 30 seconds
Place onion mix into blender and blend on low speed
Add eggs. Blend on medium speed
Slowly drizzle in the olive oil to emulsify
Add a sprinkle of salt and a squeeze of lemon juice to taste
Decant into squeeze bottle and set aside
FINISHING
CONFIT SEAT TROUT
Add garlic and thyme to oil
Heat oil to 62 degrees Celsius in a deep sided pan
Lay fish into oil and cook for 25 minutes checking on the temperature so that it does not get too hot
Once cooked remove from the oil and flake onto a tray then season
TEMPURA CAULIFLOWER
Heat oil to 180 degrees Celsius
Whisk sparkling water into tempura flour and season with salt
Flour blanched cauliflower florets with tempura flour
Dip into tempura batter and fry until crisp
Remove with a slotted spoon and drain on paper towel
Season with salt, and keep warm in the oven if necessary to serve
PLATING
Flake the trout onto plate and top with the pickled stems, tempura and mayo
INGREDIENTS:
SEA TROUT
600 g skinless sea trout fillets
6 cloves garlic, peeled
80 g frest thyme
olive oil to cover
CAULIFLOWER STEMS
Reserved cauliflower stems
300ml water
1 table spoon coriander seeds
1 table spoon star anise
2 table spoons sugar
1 table spoon salt
TEMPURA CAULIFLOWER
500g tempura flour, plus extra for flouring
1L cold sparkling water
Salt, to season
2 heads cauliflower, cut into florets and blanched (retain stems for pickle)
Sunflower oil for deep frying
CURRY MOUSSELINE
2 shallots, sliced
2 teaspoon curry powder
4 eggs, boiled for 5 minutes and peeled
350ml olive oil, plus extra for frying
Salt, to taste
Lemon juice, to taste
PORK CHEEK, SPINACH, PONZU

INGREDIENTS:
PORK CHEEEK
2kg pork cheek
3 carrots, peeled and halved
1 onion, quartered
1 head garlic, halved
Veal or chicken stock
SALAD
500g leeks, shredded
4 tablespoon cornflour
50ml ponzu
Salt, to taste
Juice of 2 limes
100ml Olive oil
4 kohlrabi, peeled and shaved
3 Granny Smith apples, cut into matchsticks
200g baby spinach, stems removed
PORK FILLETS
2 smoked pork fillets
METHOD:
PORK CHEEK
In a large pot, brown pork cheek all over, then remove from pot
In same pot, cook off carrots and onion
Add cheeks back to the pot and add garlic
Cover with stock and simmer for 5 hours in the oven at 180 degrees Celsius
Once cooked, remove cheeks and place on a tray to cool
Pop another tray on top and clingfilm the two trays together
Weigh them down with something heavy
Strain liquid into a pot
Reduce by half, skimming as it reduces
Set aside till just before serving
SALAD
Dust shredded leeks with cornflour
Deep fry until crispy
Drain on paper towel and set aside
Put ponzu in a bowl and add a generous pinch of salt
Whisk in lime juice
Whisk in olive oil to form an emulsion and set aside
PORK FILLET
Roast the pork fillets in the same pan for 6 minutes then add butter and baste for 3 minutes in foaming butter
Remove and set aside
FINISHING
Coat kohlrabi and apple with the ponzu dressing then add crispy leeks and baby spinach to form salad
Warm reduced braising liquid
Portion pork cheeks into squares
Heat olive oil a large pan
Add the pork cheeks and sear on both sides
Remove and place on a tray, drizzle with olive oil
Slice pork fillet
Plate and serve with the salad

CHOCOLATE TRUFFLES
METHOD:
PRE-PREP:
Bring cream to the boil with cardamom pods
Melt chocolate in a double boiler
Add a couple of squirts of vanilla paste to the cream
Pass the cream through a sieve onto the chocolate
Whisk the cream and chocolate together until smooth
Set in a container overnight or for a few hours
Using a melon baller, shape the chocolate into balls
Roll one half in pistachio nuts and other half in cocoa powder and salt
Set aside in a cool place until needed
FINISHING:
Whisk tapioca multi dextrose into melted white chocolate
Keep adding until it resembles snow
INGREDIENTS:
500ml double cream
4 Cardamom pods
500g 72% chocolate
Vanilla paste
400g Pistachio nuts, finely chopped
Cocoa powder
Salt
100g white chocolate, melted
2-3 cups tapioca multi dextrose