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Instant Gâteau

Serves: 8

Ingredients

Cake:

• 1 x sponge flan (24 cm diameter)
• 600ml double cream
• 1 tsp vanilla bean paste
• 50ml Drambuie
• 500g large strawberries

To Decorate:

• Icing sugar
• Selection of fresh berries
• Mint sprigs
• Spun sugar

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Method

1. Prepare the Sponge:
   • Using a 24cm cake ring, cut a neat round from the centre of the sponge flan.
   • Slice the sponge horizontally through the middle using a bread knife to create two even layers.
2. Assemble the Base:
   • Place the cake ring onto a serving plate or cake stand.
   • Lay one sponge slice inside the ring as the base.
   • Drizzle with the Drambuie.
3. Add the Strawberries and Cream:
   • Cut the strawberries in half and arrange them vertically around the inside edge of the ring, flat side facing outward.
   • Whip the double cream with the vanilla bean paste until soft peaks form.
   • Spoon the cream over the base layer, smoothing it flat with a spatula.
   • Place the second sponge slice on top to sandwich the cream layer.
4. Finish the Surface:
   • Dust the top of the cake with icing sugar.
   • Heat a metal skewer until hot, then gently press it onto the top of the cake in a criss-cross pattern to create a simple design.
5. Unmould and Decorate:
   • Warm the outside of the cake ring with a blowtorch for a few seconds, then gently lift it off.
   • Decorate the top with assorted fresh berries, mint sprigs, and spun sugar for an elegant finish.

60s Chicken with Potato Waffles

Ingredients

For the Waffles:

• 250g plain flour
• 1 tsp baking powder
• 2 tbsp melted butter
• 3 eggs
• 200ml milk
• 2 tbsp chopped spring onions
• 100g diced potatoes, blanched
• 2 tomatoes, concassé (peeled, deseeded, chopped)

For the Chicken:

• 1.5 kg chicken wings
• 4 tbsp koji

For the Dressing:

• 125ml sriracha sauce
• 100ml runny honey
• 125g butter
• 1 tsp onion powder
• 1 tsp garlic powder
• Juice of 1 lime

To Serve:

• Chopped chives
• Sliced spring onions
• Sliced chillies

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Method

1. Prepare the Chicken:

• Coat the chicken wings with koji and marinate in the fridge for 1 hour.
• After marinating, pat dry with paper towels.
• Deep fry at 160°C until crisp and golden. Set aside.

2. Make the Dressing:

• In a saucepan, combine sriracha, honey, butter, onion powder, garlic powder, and lime juice.
• Bring to a boil, then reduce heat and simmer briefly.
• Toss the fried chicken wings in the hot sauce to coat evenly.

3. Make the Waffles:

• Preheat your waffle maker to high.
• In a mixing bowl, whisk together the flour, baking powder, eggs, milk, and melted butter.
• Fold in spring onions, blanched potatoes, and tomatoes.
• Ladle the batter into the waffle iron and cook until golden brown.

4. To Serve:

• Place waffles on serving plates.
• Top with the sauced chicken wings.
• Drizzle any remaining sauce over the top.
• Garnish with chives, spring onions, and chillies.

Lamb Chops with Purple Sprouting Broccoli and Harissa Dressing

Serves: 4

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Ingredients

Lamb:

• 8 lamb chops
• Salt and pepper

Vegetables:

• 50ml olive oil
• 400g purple sprouting broccoli
• 3 leeks

Harissa Dressing:

• 200ml crème fraîche
• 2 tbsp harissa paste
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 25ml pomegranate molasses
• Salt and pepper, to taste

To Serve:

• 100g pomegranate seeds
• 1 small bunch coriander, chopped
• 1 small bunch mint, chopped
• A few spring onions, thinly sliced
• Extra olive oil for drizzling

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Method

1. Prepare the BBQ & Lamb:
   • Heat a BBQ until hot and the coals are white.
   • Season the lamb chops with salt and pepper.
   • Place them on a tray and roast in a pizza oven for about 8 minutes, or until cooked to your liking.
2. Make the Harissa Dressing:
   • In a bowl, whisk together the crème fraîche, harissa paste, lemon and orange juice and zest, and pomegranate molasses.
   • Season to taste with salt and pepper. Set aside.
3. Cook the Vegetables:
   • Place the whole leeks directly on the hot BBQ coals. Cook until charred, turning occasionally.
   • In a large frying pan, heat the olive oil over medium-high heat. Add the purple sprouting broccoli, season, and cook for 5–6 minutes, until charred and tender.
4. Assemble the Dish:
   • Spread the harissa dressing generously over a serving platter.
   • Peel off the outer charred layers of the leeks and slice the tender inner parts.
   • Top the dressing with the sliced leeks, broccoli, and lamb chops.
   • Sprinkle over pomegranate seeds, chopped coriander and mint, and sliced spring onions.
   • Finish with a drizzle of olive oil.