Spring Kitchen secrets of DB 4

Kitchen secrets of DB 4

Introduction Sides Main Course

Something Sweet Chefs Kit

Cocktails

Wine Pairing

YOUR TEAM @ DB

LOUISE HERRIDGE

ACCOUNT DIRECTOR

WSH @ DB

CHRIS TERRY

EXECUTIVE HEAD CHEF

BA DB

THIS VIRTUAL SPRING COOKBOOK HAS BEEN BROUGHT TOGETHER BY OUR CULINARY TEAM BASED AT YOUR DB LOCATIONS.

WE ARE EXTREMELY PROUD OF OUR TALENTED BRIGADE AND WE ARE KEEN TO SHARE SOME INSPIRATION FOR RECIPES YOU CAN TRY AT HOME.

ON BEHALF OF ALL THE TEAM WE HOPE YOU ENJOY THE SPRING COLLECTION!

MEET THE CHEFS

MEAGAN QUINTO HEAD CHEF

BAXTERSTOREY @ DB

I HAVE BEEN WITH BAXTERSTOREY FOR 16 YEARS. I STARTED MY CAREER AT THE AGE OF 16 AS A KITCHEN ASSISTANT WITH BAXTERSTOREY. WITH THE HELP OF THE TEAM, THE HEAD CHEF AND MY MENTOR, I HAVE ENHANCED MY KNOWLEDGE AND SKILLS THROUGH BAXTERSTOREY CHEF ACADEMY.

I HAVE REALLY 'GROWN UP' AS A CHEF IN THE BAXTERSTOREY FAMILY, AND HAVE BEEN GIVEN SOME WONDERFUL OPPORTUNITIES IN RECOGNITION OF THIS. HARD WORK, DEDICATION AND PERSEVERANCE ARE THE KEYS TO SUCCESS AS FAR AS I AM CONCERNED!

JOY TUNGCUL

SOUS CHEF

MY GOAL IS TO OPERATE ON THE BEST SITES THAT BAXTERSTOREY HAVE, AND TO ALSO BRING THE BEST OUT OF MY TEAM AND TO SEE THEM BE SUCCESSFUL ALONG WITH THE SITE.

BAXTERSTOREY @ DB

I HAVE BEEN WITH BAXTERSTOREY FOR 13 YEARS AND I'VE LOVED EVERY MINUTE OF IT. I STARTED WORKING AT BAXTERSTOREY CISCO SYSTEMS AS A FRONT OF HOUSE TEAM MEMBER. THE OPPORTUNITY TO WORK IN THE KITCHEN CAME TO MY DOOR AND I GRABBED IT IN AN INSTANT. I HAVE BEEN TRAINED FROM BASICS TO ADVANCED COOKING TECHNIQUES; STARTING OUT AS A COMMIS CHEF AND WORKING MY WAY UP TO SOUS CHEF AND BEING RESPONSIBLE FOR RUNNING THE KITCHEN AT GARDEN HOUSE ON A DAILY BASIS.

RAYMOND YEUNG

SOUS CHEF

BAXTERSTOREY @ DB

HI, MY NAME IS RAY. I AM A SOUS CHEF FOR THE CLIENT DINING BRIGADE AT 23GWS.

I'VE BEEN COOKING PROFESSIONALLY FOR 5 YEARS. I'M A FIRM BELIEVER IN SEASONALITY AND SUSTAINABILITY THROUGH FOOD. IN MY SPARE TIME I LIKE TO RUN MY OWN POP UP BUSINESS WHERE I GO INTO CLIENT'S HOUSES AND COOK FOR THEM - THIS IS A GREAT WAY TO SHOWCASE MY SKILLS TO WIDER AREAS.

I'VE WORKED ALONGSIDE CHRIS TERRY FOR OVER 5 YEARS AND HE HAS BEEN INSTRUMENTAL IN COACHING ME TO SUCCEED. FROM DELOITTE TO HSBC HONG KONG NOW DEUTSCHE BANK LONDON. I AM LOOKING FORWARD TO THE NEXT STAGES OF MY CAREER WHICH HOPEFULLY IN TIME WILL BE MOVING UP THE RANKS OR RUNNING MY OWN KITCHEN.

MADDY PARKER

ASSISTANT HOSPITALITY MANAGER

BAXTERSTOREY @ DB

I JOINED DEUTSCHE BANK LAST AUGUST AND ABSOLUTELY LOVE IT! I’VE BEEN WORKING IN HOSPITALITY FOR THE LAST 5 YEARS AND HAVE MY BACHELOR’S IN COMMUNICATION AND THEATRE. AFTER GRADUATING I MOVED TO FLORIDA USA WHERE I WORKED IN ENTERTAINMENT AT WALT DISNEY WORLD. IT’S SUCH A PRIVILEGE TO MEET AND LEARN ALONGSIDE PEOPLE FROM ALL CORNERS OF THE GLOBE. IN 2019 I MOVED TO LONDON AND STARTED WORKING IN THE HOTEL AND FINE DINING INDUSTRY. I MET INCREDIBLE PROFESSIONALS WHO TAUGHT ME ABOUT FOOD AND WINE, THE CELEBRATION OF DIFFERENT CULTURES AND THE IMPORTANCE OF SHARING MEALS. JOINING BAXTERSTOREY WAS THE BEST DECISION I’VE EVER MADE – IT COMBINES ALL THAT IS GOOD ABOUT FOOD AND PEOPLE.

GRACE WASHINGTON COMMIS CHEF

BAXTERSTOREY @ DB

I HAVE ALWAYS HAD A LOVE FOR COOKING FROM A YOUNG AGE. MY BIGGEST INSPIRATION WAS MY GRAN WHO OWNED A CAFÉ FOR MANY YEARS. SHE TAUGHT ME MANY BASIC SKILLS WHICH INFLUENCED ME TO WATCH LOTS OF COOKING PROGRAMS. I ALWAYS WANTED TO COOK AT ANY GIVEN OPPORTUNITY AND THIS CONTINUED INTO MY TEENAGE YEARS. I STUDIED FOOD TECH AT SCHOOL AND WENT ON TO STUDY A PROFESSIONAL CHEF DIPLOMA AT WESTMINSTER COLLEGE FOR 3 YEARS. ALONGSIDE THIS I WORKED IN A LOCAL BAKERY WHICH I LOVED.

I HAVE WORKED AT DB SINCE SEPTEMBER AND HAVE ALREADY LEARNT AND PROGRESSED SO MUCH IN SUCH A SHORT SPACE OF TIME.

VITOR

MY COOKING EXPERIENCES STARTED FROM AN EARLY AGE AS I’VE ALWAYS KNOWN THAT I WANTED TO BE A CHEF. I TOOK A 3 YEAR COOKING COURSE IN PORTUGAL WHICH KICK STARTED MY PATH INTO THE KITCHEN . FROM DIFFERENT STAGES AT HOTELS, TO MY VERY FIRST JOB AT A SMALL FAMILY RESTAURANT IN MY NEIGHBOURHOOD, I DECIDED I WANTED TO SEE MORE SO I VENTURED TO LONDON.

I WORKED FOR GATHER AND GATHER FOR 6 YEARS IN HOSPITALITY AND CLIENT DINING . FOR 4 OF THOSE I WAS FORTUNATE TO BE UNDER THE WING OF THE TALENTED CLARK CRAWLEY .

I JOINED BAXTER STORY RANKS ABOUT 3 MONTHS AGO AND I’M LOVING EVERY BIT OF IT, FROM THE TEAM TO THE COMPANY PHIILOSOPHY. I LOOK FORWARD TO CONTINUING MY CAREER WITH BAXTERSTORY.

I THRIVE ON WORKING WITH SEASONAL FRESH INGREDIENTS AND WOULD LIKE TO ONE DAY HAVE MY OWN BUSI

I STARTED IN THE FOOD INDUSTRY IN THE LATE 80,S ON THE DELICATESSEN FOR SAFEWAY, IF YOU REMEMBER THE COMPANY? I CONTINUED TO WORK FOR SAINSBURYS AND THEN TESCO IN TEAM SUPPORT. AS MUCH AS I LOVED CUSTOMER AND COLLEAGUE INTERACTION I CRAVED WORKING IN A SMALLER MORE INTIMATE ENVIRONMENT WHERE IT FELT LIKE THE STORE WAS MORE MY OWN. I TOOK ON THE ROLE OF SHOP MANAGER FOR A BAKERY WITH 50 SHOPS OVER EAST AND NORTH LONDON AND ESSEX. I LOVED GAINING CUSTOMERS, IMPROVING SALES AND BUILDING A SOLID REPUTATION. UNFORTUNATELY THE COMPANY FOLDED IN THE MIDST OF COVID. HOWEVER I WAS QUITE LUCKY AND WAS OFFERED A POSITION AT AN UPMARKET BUTCHER/DELICATESSEN THAT TOOK ME WAY BACK TO THE BEGINNING OF MY CAREER WHICH WAS QUITE EXCITING. I STEPPED INTO A MANAGERIAL ROLE AGAIN BUT FOUND THE TRAVEL DIFFICULT ESPECIALLY DURING TRANSPORT STRIKES. I RECIEVED A CALL OUT OF THE BLUE ONE DAY OFFERING ME A POSITION FOR BAXTERSTOREY AND WAS BLOWN AWAY. I NOW HAVE BEEN GIVEN THE OPPORTUNITY TO PRODUCE FOOD THAT I HAVE SPENT YEARS JUST SELLING AND HAVE IMMENSE PRIDE IN THAT.

ATTILA CSILLAG

CHEF DE PARTIE

BAXTERSTOREY @ DB

HI I AM ATTILA AND I AM ORIGINALLY FROM HUNGARY.

I STARTED WORKING FOR BAXTERSTOREY 8 YEARS AGO AND I HAVE ENJOYED EVERY MOMENT OF IT. IN THE BEGINNING I WAS A KITCHEN PORTER AND EVENTUALLY GOT PROMOTED TO BECOME A CHEF. THIS WAS A GREAT ACHIEVEMENT FOR ME AND I AM EXTREMELY PROUD OF MYSELF. I LOVE TO COOK, AND I HAVE A REAL PASSION FOR BAKING AS IT GIVES ME GREAT SATISFACTION WHEN I GET GREAT FEEDBACK FROM OUR CUSTOMERS.

I AM PROUD TO BE A PART OF THE TEAM, I ENJOY IT AND WE WORK REALLY WELL TOGETHER. I WANT TO KEEP PROGRESSING THROUGH THE RANKS OF THE BRIGADE AND I WILL CONTINUE TO WORK HARD TO ACHIEVE IT.

SHAY WOOD

CHEF DE PARTIE

BAXTERSTOREY @ DB

MY NAME IS SHAY AND I AM 19 YEARS OLD, I STARTED MY CAREER WITH BAXTERSTOREY 8 MONTHS AGO AFTER COMPLETING A CHEF COURSE AT STMINISTER KINGSWAY. I HAVE ENJOYED EVERY MOMENT OF WORKING AT GARDEN HOUSE AS I AM CONSTANTLY LEARNING FROM VERY EXPERIENED CHEFS.

E BEEN INTERSTED IN FOOD SINCE A YOUNG AGE AS I SPENT MANY HOURS COOKING ALONGSIDE MY DAD AS A CHILD.

I'M VERY EXCITED TO FURTHER MY CAREER IN THE FOOD INDUSTRY

BROCCOLI AND CHEESE GRATIN BY SHAY WOOD

SERVES 10

1 CAULIFLOWER (450G)

BROKEN INTO FLORETS, LEAVES RESERVED

200G PURPLE SPROUTING BROCCOLI

200G SPINACH

70G UNSALTED BUTTER

70G PLAIN FLOUR

900ML WHOLE MILK

2 TSP ENGLISH MUSTARD

150G MATURE CHEDDAR

½ BUNCH OF CHIVES, FINELY CHOPPED

HEAT THE OVEN TO 220C/200C FAN/GAS 7.

BRING A PAN OF LIGHTLY SALTED WATER TO THE BOIL AND COOK THE CAULIFLOWER FLORETS FOR 3 MINS.

ADD THE BROCCOLI AND COOK FOR 2 MINS MORE. DRAIN IN A COLANDER AND LEAVE TO STEAM-DRY.

TIP THE SPINACH INTO A LARGE SAUCEPAN, ADD 2 TBSP WATER AND COOK WITH THE LID ON OVER A LOW HEAT FOR 3-4 MINS UNTIL WILTED

THEN TIP INTO A SIEVE AND PRESS THE EXCESS MOISTURE OUT OF IT WITH THE BACK OF A WOODEN SPOON. SET ASIDE.

MELT THE BUTTER IN A SAUCEPAN OVER A LOW HEAT UNTIL FOAMING THEN STIR IN THE FLOUR TO CREATE A THICK PASTE. COOK FOR 2 MINS, REMOVE THE PAN FROM THE HEAT AND WHISK IN THE MILK IN SEVERAL ADDITIONS UNTIL LUMP-FREE. RETURN TO THE HEAT AND WHISK UNTIL THICKENED.

WHISK IN THE MUSTARD, MOST OF THE CHEESE AND THE CHIVES. SEASON TO TASTE.

ZA'ATAR ROAST POTATOES

BY JOY TUNGCUL

SERVES 10

FOR THE POTATOES:

3 KG OF POTATOES, CUT UP

4 TBSP ZA'ATAR

2 TBSP ALEPPO PEPPER (OR TO TASTE)

1 LEMON, JUICED

4 TBSP EXTRA VIRGIN OLIVE OIL

FOR HOMEMADE ZA'ATAR SPICED

3 TBSP SESAME SEEDS, TOASTED

2 TBSP DRIED THYME

2 TBSP SUMAC

1 TBSP SEA SALT

PRE-HEAT THE OVEN TO 400C CUT UP THE POTATOES INTO BITE SIZE PIECES IN A BOWL, MIX THE POTATOES WITH ZA’ATAR, ALEPPO PEPPER, LEMON JUICE, & EXTRA VIRGIN OLIVE OIL. ROAST THE POTATOES IN A BAKING DISH FOR 40 – 50 MINUTES OR

UNTIL THE POTATOES ARE TENDER AND GOLDEN BROWN.

CHARRED NORFOLK ASPARAGUS WHIPPED

RICOTTA AND LEMON

BY RAYMOND YEUNG

SERVES 6

1KG NORFOLK ASPARAGUS, TRIMMED 200G WHOLE-MILK RICOTTA

ESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING

5G MALDON SEA SALT, PLUS MORE ZEST OF 1 LEMON FRESHLY GROUND BLACK PEPPER LEMON WEDGES (FOR SERVING)

METHOD

PREPARE A GRILL FOR MEDIUM-HIGH HEAT (OR HEAT A GRILL PAN OVER MEDIUMHIGH). IF USING A GRILL, ARRANGE ASPARAGUS IN A GRILL BASKET AND PLACE ON HOT GRILL. COVER AND GRILL, TURNING ONCE HALFWAY THROUGH, UNTIL THE ASPARAGUS ARE LIGHTLY CHARRED AND CRISP-TENDER, ABOUT 5 MINUTES. IF USING A GRILL PAN, COOK THE ASPARAGUS DIRECTLY ON PAN, TOSSING OCCASIONALLY, UNTIL LIGHTLY CHARRED, ABOUT 8 MINUTES.

MEANWHILE, USING AN ELECTRIC MIXER ON MEDIUM-HIGH SPEED, WHIP RICOTTA, 3 TBSP. OIL, AND SEA SALT IN A LARGE BOWL UNTIL SMOOTH AND FLUFFY, ABOUT 2 MINUTES.

SPREAD WHIPPED RICOTTA ON A SERVING PLATTER AND ARRANGE CHARRED ASPARAGUS OVER. DRIZZLE WITH OIL AND SPRINKLE WITH LEMON ZEST; SEASON WITH SALT AND PEPPER. SERVE WITH LEMON WEDGES ALONGSIDE.

NECK

SHOULDER

FLANK

SUNDAY ROAST

BY RAYMOND YEUNG

SERVES 8

2KG LEG OF LAMB

2 BULBS GARLIC

15 SPRIGS OF ROSEMARY

15 SPRIGS OF THYME

2KG NEW POTATOES

10 BAY LEAVES

200ML OLIVE OIL

SUNDAY ROAST METHOD

USE A SMALL, SHARP KNIFE TO MAKE AT LEAST 30 SMALL, DEEP, INCISIONS ALL OVER THE LAMB. HALVE THE GARLIC BULBS, SO AT THE TOP THE CLOVES FALL AWAY AND AT THE BOTTOM, THEY REMAIN ATTACHED.

PEEL AND SLICE THE TOPS THAT HAVE FALLEN AWAY AND KEEP THE OTHER HALVES FOR LATER. USE YOUR FINGERS TO PUSH THE SLICES INTO EACH SLIT. NEXT, PULL OFF SMALL SPRIGS OF ROSEMARY AND THYME, KEEPING THE STALKS ON, AND POKE THEM INTO THE SLITS, TOO. CAN BE DONE A DAY AHEAD, THEN COVER THE LAMB AND CHILL. REMOVE FROM THE FRIDGE 1 HR BEFORE ROASTING. HEAT OVEN TO 210C/190C FAN/GAS 7. SIT EACH POTATO BETWEEN THE HANDLES OF TWO WOODEN SPOONS AND CUT WIDTHWAYS AT 3MM INTERVALS – THE SPOON HANDLES WILL STOP YOU SLICING ALL THE WAY THROUGH.

SLOT A BAY LEAF INTO THE MIDDLE SLIT OF EACH POTATO. TIP THE POTATOES INTO A LARGE ROASTING TIN WITH THE HALVED GARLIC BULB AND THE REST OF THE ROSEMARY AND THYME. DRIZZLE WITH HALF THE OIL AND SEASON, THEN TOSS TO COAT AND TURN THE POTATOES SO THEY’RE ALL CUT-SIDE UP.

NESTLE THE LAMB IN THE MIDDLE OF THE TIN, PUSHING THE POTATOES TO THE OUTSIDE, THEN RUB THE LAMB WITH THE REST OF THE OIL AND THE LEMON JUICE AND SEASON GENEROUSLY. ROAST FOR 1 HR 30 MINS, BASTING THE POTATOES AND SHAKING THE TIN OCCASIONALLY, UNTIL THE LAMB IS DARK BROWN AND THE POTATOES ARE CRISP AND GOLDEN.

THE LAMB WILL BE PINK IN THE MIDDLE BUT COOKED. FOR RARE, COOK FOR 10 MINS LESS, AND FOR WELL DONE, 15 MINS MORE. REMOVE THE LAMB FROM THE TIN AND LEAVE TO REST FOR 15 MINS, PUTTING THE POTATOES BACK IN THE OVEN IF YOU NEED TO.

JAPANESE STYLE MACKEREL RICE BOWL

BY GRACE WASHINGTON

SERVES 4

300G SUSHI RICE

200G FROZEN SOYA BEANS

150ML TERIYAKI SAUCE

1 LARGE GARLIC CLOVE, CRUSHED

ZEST AND JUICE 1 LEMON

4 SMOKED MACKEREL FILLETS, SKIN REMOVED

4 SPRING ONIONS, HALVED AND SHREDDED LENGTHWAYS WASABI PASTE, TO SERVE (OPTIONAL)

COOK THE RICE FOLLOWING PACK INSTRUCTIONS, ADDING THE SOYA BEANS TO THE PAN FOR THE FINAL 3 MINS.

MEANWHILE, MIX TOGETHER THE TERIYAKI SAUCE, GARLIC, LEMON ZEST AND JUICE.

HEAT A NON-STICK FRYING PAN OVER A MEDIUM-HIGH HEAT. BRUSH A LITTLE OF THE TERIYAKI SAUCE MIXTURE OVER THE MACKEREL AND SEAR THE FILLETS, SKIN-SIDE DOWN, FOR 1-2 MINS.

TURN THE FISH OVER AND ADD THE TERIYAKI SAUCE MIXTURE TO THE PAN, BRING TO A BOIL AND COOK THE SAUCE FOR 1-2 MINS MORE. THE FISH WILL WARM THROUGH AND THE SAUCE WILL THICKEN.

SPOON THE RICE INTO BOWLS, THEN TOP EACH BOWL WITH A MACKEREL FILLET. SPOON OVER THE SAUCE AND SPRINKLE OVER THE SPRING ONIONS. SERVE WITH A DAB OF WASABI PASTE, IF YOU LIKE.

OAST LEG OF LAMB

BY JOY TUNGCUL

SERVES 6

LEG OF LAMB (PREFERABLY 2KG FOR SERVING SIZE)

3 GARLIC CLOVES

20G BUTTER

SPRIG OF FRESH ROSEMARY

SALT AND PEPPER FOR SEASONING

START BY PREHEATING YOUR OVEN TO 200C.

PEEL AND CRUSH THE GARLIC, THEN ADD TO A MIXING BOWL WITH THE BUTTER AND CHOPPED ROSEMARY. MIX TOGETHER UNTIL IT FORMS A CREAMY PASTE.

SEASON YOUR BUTTERY PASTE WITH SALT AND PEPPER TO TASTE. SET ASIDE TO USE ON THE LAMB BEFORE IT GOES INTO THE OVEN.

NEXT, MAKE SEVERAL SMALL INCISIONS IN THE LAMB USING A SHARP KNIFE. AROUND 40 INCISIONS ARE JUST RIGHT FOR A LEG OF ROAST LAMB THIS SIZE.

WORK THE BUTTER INTO THE LAMB WITH YOUR FINGERS. PLACE THE LAMB IN THE OVEN AND LEAVE TO COOK FOR AROUND 1 HOUR 30 MINUTES. ONCE COOKED, SET ASIDE TO COOL FOR A FURTHER 10-15 MINUTES BEFORE CARVING.

RABBIT TURNOVERS & PICKLED CARROT

BY RAYMOND YEUNG

SERVES 6

4 SLICES OF PARMA HAM

2 RABBIT SADDLES, EACH WEIGHING 200G

100G OF LEEKS

10G OF BUTTER

30G OF SHALLOTS

1/2 GARLIC CLOVE, CRUSHED

60ML OF CREAM

SALT & PEPPER

50G CHIVES, CHOPPED

500G READY MADE PUFF PASTRY

400ML OF CHARDONNAY VINEGAR

200ML OF WATER

120G OF SUGAR

SPLIT THE LEEK IN HALF, WASH THOROUGHLY IN COLD WATER AND THEN WITH A SHARP KNIFE FINELY SHRED. PLACE THE BUTTER INTO A HOT MEDIUM SIZED PAN AND MELT. ADD THE LEEKS AND DICED ONION AND SWEAT FOR 3-4 MINUTES UNTIL THE LEEK AND ONIONS ARE SOFT.

ADD THE CRUSHED GARLIC, CREAM, SALT AND PEPPER AND COOK FOR A FURTHER 4 MINUTES. REMOVE FROM THE PAN AND LEAVE TO COOL. ONCE COOLED, MIX IN THE CHIVES AND RESERVE, READY TO MAKE THE TURNOVER. USING A SHARP KNIFE, REMOVE THE LOINS FROM THE RABBIT SADDLES. CUT THE LOINS IN HALF TO GET FOUR PIECES 4CM LONG.

SEASON THE LOINS WITH SALT AND WHITE PEPPER, EQUALLY DIVIDE THE LEEK AND ONION STUFFING MIX BETWEEN THE FOUR AND PLACE THE STUFFING ON TOP OF EACH LOIN OF RABBIT. WRAP EACH LOIN IN PARMA HAM. ROLL OUT THE ROUGH PUFF PASTRY TO ½ CM THICK, CUT THE PASTRY INTO SQUARES 11CM LONG BY 11CM WIDE. PLACE THE RABBIT LOINS IN THE MIDDLE OF EACH SQUARE AND BRUSH THE SIDES WITH EGG WASH. FOLD OVER THE PASTRY, PINCH THE SIDES TOGETHER BEING CAREFUL YOU DON’T GET AIR POCKETS, CUT AWAY ANY EXCESS PASTRY, AND SEAL THE SIDES TOGETHER WITH THE REAR SIDE OF A FORK.

MAKE THREE SMALL SLASHES ON TOP OF EACH TURNOVER, PLACE THE TURNOVERS ONTO A BAKING TRAY LINED WITH GREASEPROOF PAPER, COVER WITH CLINGFILM AND REFRIGERATE FOR 30 MINUTES.

BRUSH EACH TURNOVER WITH EGG WASH AND PLACE IN THE OVEN AT 200C/GAS MARK 6 FOR 6 MINUTES OR UNTIL GOLDEN. PLACE THE CARROTS INTO A MEDIUM SIZED PAN OF BOILING WATER AND SEASON WITH SALT. COOK FOR 2-3 MINUTES UNTIL THE CARROTS ARE TENDER. REMOVE FROM THE PAN, PLACE INTO ICED WATER AND DRAIN. PLACE INTO A MEDIUM SIZED PAN THE VINEGAR, WATER AND SUGAR AND BRING TO A BOIL. ONCE THE VINEGAR HA REMOVE FROM THE STOVE.

RISPY SCOTTISH SALMON, CREAMED SPINACH

PORCINI MUSHROOM

BY SHAY WOOD

SERVES 5

4 BAY LEAVES

50G DRIED BREADCRUMBS (PREFERABLY PANKO)

½ LEMON, ZESTED AND JUICED

500G SPINACH

300ML DOUBLE CREAM

100ML WHITE WINE

30G DRIED PORCINI MUSHROOMS, VERY ROUGHLY CHOPPED WHOLE SKINLESS SALMON FILLET (ABOUT 850G)

50G BUTTER

IN A PESTLE AND MORTOR GRIND THE BAY LEAVES AS FINELY AS POSSIBLE, THEN MIX WITH THE BREADCRUMBS, LEMON ZEST AND SOME SEASONING, THEN SET ASIDE. PLACE YOUR SPINACH IN A COLANDER AND POUR OVER BOILED WATER TO WILT IT, THEN RINSE UNDER COLD WATER TO COOL, ONCE COLD SQUEEZE OUT AS MUCH OF THE WATER AS POSSIBLE. SWEET OF YOUR MUSHROOMS THEN ADD YOUR CREAM, WHITE WINE, BRING THIS TO THE BOIL, THEN REMOVE FROM THE HEAT AND SET ASIDE.

LAY OUT YOUR WILTED SPINACH IN THE BASE OF A ROASTING TIN WHICH WILL FIT YOUR SALMON. POUR YOUR MUSHROOM SAUCE OVER YOUR SPINACH, THEN PLACE YOUR SALMON A SIDE (SKIN SIDE DOWN) ON TOP OF YOUR SPINACH AND MUSHROOMS,. SEASON AND DRIZZLE OVER SOME LEMON JUICE, THEN SCATTER OVER THE BREADCRUMBS SO THE FILLET IS COMPLETELY COVERED. THEN YOU CAN COOK YOUR SALMON DISH IN THE OVEN AT 160C FOR 12 MINUTES OR UNTIL CRISPY BROWN

SPRING PIE

BY ATTILA CSILLAG

SERVES 6

OLIVE OIL

X 270G PACKET OF FILO PASTRY

200G BABY SPINACH

ASHERS SMOKED STREAKY BACON

6 LARGE FREE-RANGE EGGS

200ML MILK

1 TSP MUSTARD POWDER

½ A BUNCH OF FRESH CHIVES , (15G)

1 LEMON

3 MEDIUM LEEKS

PREHEAT THE OVEN TO 180C. LIGHTLY GREASE A 20CM X 30CM BAKING DISH WITH OIL. COVER THE BAKING DISH WITH A LAYER OF PASTRY, LETTING THE EDGES OVERHANG SLIGHTLY. BRUSH WITH A LITTLE OIL, THEN ADD ANOTHER LAYER OF PASTRY, REPEATING UNTIL YOU HAVE USED IT ALL (THERE SHOULD BE 3 OR 4 LAYERS). BOIL THE KETTLE, THEN PLACE THE SPINACH IN A COLANDER AND POUR OVER THE HOT WATER TO WILT IT. PUSH THE SPINACH DOWN WITH THE BACK OF A SPOON, THEN, WHEN IT’S COOL ENOUGH TO HANDLE, SQUEEZE OUT ANY EXCESS WATER, USING YOUR HANDS. PLACE THE SPINACH ON A BOARD AND ROUGHLY CHOP, THEN PLACE IN A LARGE BOWL AND SET ASIDE. TURN ON YOUR GRILL TO A HIGH HEAT AND GRILL THE BACON TILL CRISP, THEN SET ASIDE TO COOL. WHISK THE EGGS IN A LARGE BOWL WITH A PINCH OF SEA SALT AND BLACK PEPPER. WHISK IN THE MILK AND MUSTARD POWDER, SNIP IN THE CHIVES, THEN GRATE IN THE LEMON ZEST.

CRUMBLE THE COOLED BACON INTO THE SPINACH AND THEN TRIM, SLICE AND ADD THE LEEKS. MIX WELL AND SCATTER INTO THE FILO PASTRY CASE. POUR OVER THE EGG MIXTURE AND CAREFULLY PLACE THE DISH ON THE BOTTOM OF THE OVEN. BAKE FOR 30 TO 40 MINUTES, OR UNTIL JUST SET. LEAVE THE PIE TO COOL FOR 20 MINUTES BEFORE SLICING.

CHICKEN AND APRICOT BALLONTINES WITH MUSHROOM AND TARRAGON

SAUCE BY GRACE WASHINGTON

SERVES 8

1 HANDFUL OF DRIED PORCINI MUSHROOMS

150ML OF WHITE WINE

300ML OF CHICKEN STOCK

2 TBSP OF CRÉME FRAICHE

1 TBSP OF TARRAGON, CHOPPED

6 SWISS CHARD LEAVES, HALVED LENGTHWAYS

200G OF BASMATI RICE, OR WILD RICE, COOKED

8 BONELESS CHICKEN THIGHS

8 SLICES OF PARMA HAM

100G OF DRIED APRICOTS

OLIVE OIL, FOR FRYING

5 BUTTON ONIONS, HALVED

3 GARLIC CLOVES, CRUSHED

10 BUTTON MUSHROOMS, ANY LARGER ONES HALVED

START BY MAKING THE BALLOTINES. LAY THE CHICKEN THIGH FILLETS SKIN-SIDE DOWN AND PLACE 2 DRIED APRICOTS IN THE MIDDLE OF EACH. ROLL THE CHICKEN AROUND THE APRICOTS, CREATING A CYLINDRICAL SHAPE, THEN WRAP EACH ONE IN A SLICE OF PARMA HAM, ENSURING THE HAM COVERS THE SEAL OF THE CHICKEN WRAP EACH BALLOTINE TIGHTLY IN CLING FILM, MAKING THEM AS NEAT AND CYLINDRICAL AS POSSIBLE. TRANSFER TO THE FRIDGE AND LEAVE FOR AT LEAST 1 HOUR TO CHILL AND SET MEANWHILE, PLACE THE DRIED PORCINI IN A HEATPROOF BOWL AND POUR OVER BOILING WATER. LEAVE FOR 20 MINUTES TO REHYDRATE, THEN DRAIN AND RESERVE BOTH THE LIQUOR AND THE MUSHROOMS PLACE A SAUTÉ PAN OVER A MEDIUM HEAT AND ADD A DRIZZLE OF OIL. TAKE THE BALLOTINES OUT OF THE FRIDGE, UNWRAP AND FRY THEM UNTIL CRISP – START BY COOKING THE SEAM OF THE PARMA HAM, AS THIS WILL HELP SEAL THEM, THEN ROLL THEM AROUND UNTIL CRISP ALL OVER. ONCE GOLDEN, REMOVE FROM THE PAN AND SET ASIDE IN THE SAME PAN, ADD THE BUTTON ONIONS CUT-SIDE DOWN AND COOK UNTIL GOLDEN, THEN ADD THE GARLIC AND PORCINI MUSHROOMS. COOK FOR 3 MINUTES, THEN ADD THE WHITE WINE AND SCRAPE UP ANY STUCK BITS WITH A SPATULA SIMMER THE WHITE WINE UNTIL REDUCED BY TWO-THIRDS, THEN ADD THE BALLOTINES BACK INTO THE PAN FOLLOWED BY THE CHICKEN STOCK, THE RESERVED MUSHROOM SOAKING LIQUOR, ANY LEFTOVER APRICOTS AND THE BUTTON MUSHROOMS. COVER AND COOK FOR 20 MINUTES, THEN REMOVE THE LID AND SIMMER FOR ANOTHER 20 MINUTES

ONCE THE CHICKEN HAS COOKED THROUGH, REMOVE THEM FROM THE SAUCE AND SET ASIDE. IF THE SAUCE NEEDS REDUCING FURTHER THEN COOK FOR ANOTHER 5 MINUTES, THEN ADD THE CHARD LEAVES AND STIR IN THE CRÈME FRAICHE. RETURN THE CHICKEN TO THE PAN, CHECK FOR SEASONING, FINISH WITH THE CHOPPED TARRAGON AND BRING THE POT STRAIGHT TO THE TABLE WITH THE COOKED RICE

ROAST RACK OF LAMB WITH CRUSHED POTATOES

BY ATTILA CSILLAG

SERVES 2

10 POTATOES

1 HANDFUL OF CHERRY TOMATOES

·1 HANDFUL OF KALAMATA OLIVES

OLIVE OIL

·1 QUALITY 6-BONE RACK OF LAMB

·A FEW SPRIGS OF ROSEMARY

·6 CLOVES OF GARLIC

PREHEAT THE OVEN TO 190C

COOK THE POTATOES IN BOILING SALTED WATER FOR 10 TO 15 MINUTES, OR UNTIL TENDER, THEN DRAIN. MEANWHILE, SQUEEZE THE SEEDS FROM THE TOMATOES, AND DESTONE THE OLIVES.

HEAT A GLUG OF OIL IN A LARGE FRYING PAN OVER A HIGH HEAT, ADD THE LAMB RACK AND SEAR UNTIL GOLDEN, THEN REMOVE TO A PLATE.

CRUSH THE DRAINED POTATOES AND TIP INTO THE FRYING PAN, THEN FRY FOR A COUPLE OF MINUTES OVER A MEDIUM-LOW HEAT.

STIR IN THE TOMATOES AND OLIVES, THEN SEASON WITH SEA SALT AND BLACK PEPPER. PICK IN THE ROSEMARY, SCATTER OVER THE UNPEELED GARLIC CLOVES, AND DRIZZLE WITH A LITTLE OIL. TRANSFER TO A ROASTING TRAY.

PLACE THE LAMB ON TOP OF THE POTATOES.

DEPENDING ON THE SIZE OF THE RACKS, THE LAMB WILL TAKE SOMEWHERE BETWEEN 20 AND 30 MINUTES TO COOK, BUT WILL STILL BE PINK IN THE MIDDLE – USE YOUR INSTINCTS (ADD 5 TO 10 MINUTES IF YOU LIKE YOUR MEAT WELL DONE).

WHEN THE LAMB IS COOKED TO YOUR LIKING, SLICE IT INTO CHOPS AND SERVE WITH THE CRISPY POTATOES. DELICIOUS SERVED WITH A LITTLE SALSA VERDE OR AN EXTRA DRIZZLE OF OIL.

RHUBARB & CUSTARD TART BY ATTILLA CSILLAG

SERVES 10

PASTRY & TOPPING

500G PLAIN FLOUR

100G ICING SUGAR , PLUS 1 TEASPOON

250G UNSALTED BUTTER , (COLD)

3 LARGE EGGS

4 TBSP WHOLE MILK

1 TSP VANILLA BEAN PASTE

VEGETABLE OIL , FOR GREASING

50G FLAKED ALMONDS

FILLING

1 KG RHUBARB

500G MIXED EATING APPLES

160G GOLDEN CASTER SUGAR

500 ML WHOLE MILK

3 TBSP CUSTARD POWDER

2 TSP VANILLA BEAN PASTE

PRE HEAT THE OVEN TO 180C. TO MAKE THE PASTRY, SIEVE 500G OF PLAIN FLOUR AND 100G OF ICING SUGAR INTO A LARGE BOWL.

CHOP 250G OF UNSALTED BUTTER INTO CUBES, THEN, USING YOUR FINGERTIPS, GENTLY WORK IT INTO THE FLOUR AND SUGAR UNTIL THE MIXTURE RESEMBLES BREADCRUMBS

BEAT 2 LARGE EGGS WITH 4 TABLESPOONS OF WHOLE MILK AND 1 TEASPOON OF VANILLA BEAN PASTE, THEN ADD TO THE FLOUR MIXTURE AND GENTLY WORK IT TOGETHER UNTIL IT FORMS A BALL OF DOUGH. DIVIDE THE DOUGH IN HALF, COVER EACH PIECE AND POP INTO THE FRIDGE TO REST FOR 30 MINUTES. ROLL ONE OF THE PIECES OF PASTRY OUT INTO A ROUND, ABOUT ½CM THICK. LIGHTLY GREASE A 24CM NONSTICK LOOSE-BOTTOMED TART TIN WITH VEGETABLE OIL. LINE THE BASE AND SIDES WITH THE PASTRY. PRICK THE BOTTOM WITH A FORK, THEN PLACE BACK IN THE FRIDGE UNTIL NEEDED.

MEANWHILE, MAKE THE FILLING. TRIM 1KG OF RHUBARB AND PEEL AND CORE 500G OF EATING APPLES, THEN CHOP INTO 3CM CHUNKS AND PLACE INTO A LARGE PAN WITH 125G OF GOLDEN CASTER SUGAR, AND A SPLASH OF WATER. SIMMER ON A MEDIUM HEAT FOR 15 MINUTES, OR UNTIL TENDER, THEN STRAIN THROUGH A COLANDER, CATCHING THE LIQUID IN A BOWL.

TIP THE STRAINED LIQUID BACK INTO THE PAN AND SIMMER OVER A MEDIUM HEAT FOR 5 MINUTES, OR UNTIL THICK AND SYRUPY. REMOVE FROM THE HEAT AND LEAVE TO COOL.

SCRUNCH UP A LARGE PIECE OF GREASEPROOF PAPER, THEN UNWRAP IT AND USE IT TO LINE YOUR PASTRY CASE, PUSHING IT RIGHT INTO THE SIDES. FILL THE CASE WITH RICE OR BAKING BEANS, AND BAKE BLIND FOR 10 MINUTES.

CAREFULLY REMOVE THE RICE OR BAKING BEADS AND RETURN TO THE OVEN FOR A FURTHER 10 MINUTES, OR UNTIL GOLDEN AND CRISP.

POUR 500ML OF WHOLE MILK INTO A PAN OVER A MEDIUM-LOW HEAT, WHISK IN 3 LEVEL TABLESPOONS OF CUSTARD POWDER, THE REMAINING 35G OF GOLDEN CASTER SUGAR, 2 TEASPOONS OF VANILLA BEAN PASTE. WHISK IN A FIGURE OF 8 UNTIL THE MIXTURE BECOMES REALLY THICK, THEN POUR INTO THE PASTRY CASE AND LEAVE TO COOL.

FOR YOUR PIE LID, ROLL THE REMAINING PASTRY OUT INTO A CIRCLE, JUST UNDER 1CM THICK (IT WILL BE LARGER THAN YOU NEED, BUT THE EXCESS CAN BE USED FOR DECORATING).

CAREFULLY SPOON THE APPLES AND RHUBARB OVER THE CUSTARD BASE. BEAT THE REMAINING EGG, THEN USE IT TO EGGWASH THE EDGES OF THE PIE. TOP WITH THE PIE LID, GENTLY TUCK IN SLIGHTLY, THEN ROLL OVER THE TOP WITH YOUR ROLLING PIN TO TRIM AWAY THE EXCESS PASTRY. USE THE EXCESS PASTRY TO DECORATE THE TOP OF YOUR PIE, HOWEVER YOU LIKE. BRUSH WITH A LITTLE MORE BEATEN EGG TO GLAZE, THEN TOSS 50G OF FLAKED ALMONDS IN 1 TEASPOON OF ICING SUGAR AND A TINY SPLASH OF WATER, THEN SPRINKLE OVER THE TOP.

BAKE FOR 40 TO 45 MINUTES, OR UNTIL GOLDEN. DELICIOUS SERVED WITH MORE CUSTARD AND THE BEAUTIFUL FRUIT SYRUP DRIZZLED OVER.

APRICOT SWISS CAKE NEST

BY YVONNE WRIGHT

SERVES 6

225G BUTTER

75G SIFTED ICING SUGAR

200G SELF RAISING FLOUR

50G CORNFLOUR

TO FINISH

A LITTLE APRICOT JAM

ICING SUGAR FOR DUSTING

MAKES 12- USE 12 HOLE BUN TIN

PREHEAT OVEN TO 180C FAN

PLACE FAIRY CASES INTO BUN TIN

SOFTEN BUTTER IN LARGE BOWL. ADD THE ICING SUGAR AND BEAT REALLY WELL UNTIL SOFT AND FLUFFY.

STIR IN THE FLOURS AND MIX UNTIL SMOOTH. SPOON INTO A PIPING BAG FITTED WITH A LARGE STAR NOZZLE.

PIPE CIRCLES OF MIXTURE INTO EACH PAPER CASE UNTIL ALL MIXTURE IS USED UP.BAKE FOR 15-20 MINUTES OR UNTIL PALE GOLDEN BROWN.

REMOVE THE PAPER CASES FROM THE TIN AND COOL THE CAKES ON A WIRE RACK. PUT A SMALL AMOUNT OF APRICOT

JAM IN THE CENTRE OF EACH CAKE .

DUST LIGHTLY WITH ICING SUGAR AND ADD SMALL EASTER

EGGS TO THE CENTRE FOR DECORATION.

PREHEAT THE OVEN TO 250C. GREASE A 10 INCH BAKING DISH WITH SOFTENED BUTTER.

IN A BLENDER OR FOOD PROCESSOR, COMBINE THE SUGAR AND LAVENDER AND PULSE UNTIL GROUND. REMOVE HALF OF THE LAVENDER SUGAR AND SET ASIDE. TO THE BLENDER, ADD THE MILK, EGGS, VANILLA, SALT AND FLOUR. BLEND UNTIL COMPLETELY SMOOTH. POUR THE BATTER INTO THE PREPARED BAKING DISH.

SPRINKLE OVER THE BLACKBERRIES AND WHITE CHOCOLATE. SPRINKLE THE REMAINING LAVENDER SUGAR EVENLY OVER TOP.

LAVENDER CLAFOUTIS BY VITOR ESTRADOS

SERVES 10

BUTTER, FOR GREASING

100G OF CASTER SUGAR

1 TBSP DRIED LAVENDER

120ML WHOLE MILK

3 LARGE EGGS

2 TSP VANILLA EXTRACT

4G OF SALT

120G ALL PURPOSE FLOUR

150G FRESH BLACKBERRIES

60G WHITE CHOCOLATE CHIPS

POWDERED SUGAR, FOR DUSTING

BAKE IN THE CENTER OF THE OVEN FOR 30 MINUTES OR UNTIL GOLDEN AND PUFFED ON THE EDGES. THE CLAFOUTIS WILL SINK AS IT COOLS. DUST WITH POWDERED SUGAR AND SERVE WARM.

PAN DE SAL

BY JOY TUNGCUL

INGREDIENTS

2 1/4 TEASPOON ACTIVE DRY YEAST

285G WHOLE MILK, WARMED TO 37OC

390G FLOUR

195G BREAD FLOUR

1 1/2 TEASPOON DIAMOND CRYSTAL KOSHER SALT

43G UNSALTED BUTTER – (ROOM TEMPERATURE)

70G SUGAR

2 LARGE EGGS, LIGHTLY WHISKED

BREADCRUMBS, AS NEEDED

METHOD

DISSOLVE YEAST IN WARM MILK. ADD 2 TEASPOONS OF SUGAR. STIR TO COMBINE. LET STAND FOR 5-10 MINUTES UNTIL YEAST HAS ACTIVATED AND MIXTURE IS FOAMY.

IN A LARGE BOWL, WHISK TOGETHER FLOUR, BREAD FLOUR AND SALT. SET ASIDE.

POUR YEAST MIXTURE INTO THE BOWL OF A STAND MIXER FITTED WITH A HOOK ATTACHMENT. ADD REMAINING SUGAR, BUTTER, AND LIGHTLY WHISKED EGGS.

WITH THE MIXER RUNNING ON LOW SPEED, ADD THE FLOUR MIXTURE IN THREE ADDITIONS. ONCE ALL THE FLOUR HAS BEEN ADDED, INCREASE SPEED TO MEDIUM. CONTINUE TO KNEAD UNTIL DOUGH COMES TOGETHER TO FORM A SMOOTH BALL.

REMOVE FROM MIXING BOWL AND TRANSFER TO A LIGHTLY OILED BOWL. COVER WITH CLING FILM AND LET DOUGH RISE AT ROOM TEMPERATURE FOR 1 HOUR, UNTIL DOUGH HAS DOUBLED IN VOLUME. PUNCH DOUGH DOWN AND DIVIDE INTO 24 EQUAL PARTS.

ROLL DOUGH INTO BALLS AND DIP THE TOP OF THE BREAD ROLL INTO BREADCRUMBS. PLACE ROLLS BREADCRUMB SIDE UP ON A PARCHMENT LINED 18×13-INCH BAKING SHEET. COVER DOUGH WITH CLING FILM TO PREVENT FROM DRYING OUT.

ALLOW BREAD ROLLS TO RISE FOR 20-30 MINUTES, UNTIL BREAD ROLLS HAVE PUFFED UP.

PREHEAT OVEN TO 175OC. REMOVE PLASTIC WRAP AND BAKE FOR 20-25 MINUTES UNTIL FRAGRANT AND GOLDEN BROWN.

EAT BREAD ROLLS WARM OR AT ROOM TEMPERATURE.

TRES LECHES CAKE

BY VITOR ESTRADAS

FLAVOURLESS OIL, FOR THE TIN

4 EGGS, SEPARATED

200G CASTER SUGAR

1 TSP VANILLA EXTRACT

200G PLAIN FLOUR

1 TSP BAKING POWDER

100ML MILK

410G CAN EVAPORATED MILK

200ML SWEETENED CONDENSED MILK

300ML DOUBLE CREAM

2 TBSP ICING SUGAR

PINCH CINNAMON

METHOD

HEAT OVEN TO 180C/160C FAN/GAS 4. LIGHTLY OIL AND LINE THE BASE AND SIDES OF A 20CM SQUARE CAKE TIN.

PUT THE EGG WHITES IN A LARGE BOWL WITH A PINCH OF SALT. BEAT WITH AN ELECTRIC HAND WHISK UNTIL FOAMY, ABOUT 3 MINS. KEEP MIXING WHILE YOU ADD 150G OF THE SUGAR, A SPOONFUL AT A TIME, UNTIL THICK AND GLOSSY.

IN ANOTHER BOWL, MIX THE EGG YOLKS, REMAINING SUGAR AND VANILLA (NO NEED TO CLEAN THE BEATERS FIRST) FOR 2 MINS, OR UNTIL PALE AND FOAMY. ADD THE FLOUR, BAKING POWDER AND MILK TO THE EGG YOLKS, AND USE A SPATULA TO FOLD EVERYTHING TOGETHER.

ADD A LARGE SPOONFUL OF EGG WHITE TO THE CAKE MIX, BEAT TOGETHER TO LOOSEN THE MIXTURE, THEN GENTLY FOLD THROUGH THE REMAINING EGG WHITES WITH A LARGE METAL SPOON (BEING CAREFUL NOT TO OVER-STIR SO YOU DON’T KNOCK OUT TOO MUCH AIR), UNTIL YOU HAVE A SMOOTH BATTER.

POUR INTO THE TIN, SMOOTH THE TOP AND BAKE FOR 40-45 MINS UNTIL A SKEWER INSERTED INTO THE CENTRE COMES OUT CLEAN. MIX TOGETHER THE EVAPORATED MILK, CONDENSED MILK AND 3 TBSP OF THE CREAM.

LEAVE THE CAKE TO COOL FOR 10 MINS IN THE TIN, THEN EASE A KNIFE AROUND THE SIDES. POKE HOLES OVER THE SURFACE WITH A SKEWER, THEN POUR OVER HALF THE MILK MIXTURE. AFTER 5 MINS OR SO, MOST OF IT SHOULD HAVE SOAKED INTO THE CAKE. LEAVE FOR ANOTHER 5 MINS, THEN TRANSFER TO A PLATE AND POUR OVER SOME OF THE REMAINING MILK UNTIL IT STARTS TO LEAK A LITTLE. (ANY LEFTOVER MILK THAT WON’T SOAK INTO THE CAKE CAN BE SERVED ON THE SIDE.) LEAVE TO COOL.

WHIP THE REMAINING CREAM AND ICING SUGAR TOGETHER UNTIL HOLDING SOFT PEAKS. SPREAD THE CREAM OVER THE CAKE AND SPRINKLE WITH A LITTLE CINNAMON. CAN BE MADE AND CHILLED A DAY AHEAD. SERVE IN SQUARES WITH ANY REMAINING SOAKING MILK.

SPONGE CAKE

BY VITOR ESTRADOS

SERVES 10

9 LARGE EGGS

5G OF SALT

225G OF CASTER SUGAR

250G FLOUR

5G BAKING POWDER

LEMON ZEST

1 TBSP GRANULATED SUGAR

ICING SUGAR

PREHEAT THE OVEN TO 175C. GREASE AND PARCHMENT PAPER LINE A 10 INCH TIN, SET ASIDE. BEAT THE EGGS WITH THE SALT UNTIL LIGHT. GRADUALLY BEAT IN THE SUGAR AT MEDIUM SPEED AND BEAT FOR AT LEAST 20 MINUTES, ADD RIND IF USING.

IN A SEPARATE BOWL COMBINE THE FLOUR AND BAKING POWDER AND STIR WITH A FORK OR WHISK. AT LOW SPEED, ADD THE FLOUR MIXTURE TO THE EGGS ONE HEAPED TABLESPOON AT A TIME, BLENDING WELL AFTER EACH ADDITION, AND SCRAPING DOWN THE SIDES OF THE BOWL WHEN NECESSARY.

POUR THE BATTER INTO THE PAN AND BAKE FOR APPROXIMATELY 35 MINUTES, OR UNTIL A SKEWER INSERTED COMES OUT CLEAN (CAKE WILL SPRING BACK TO A LIGHT TOUCH). IF YOU LIKE A CRUST ON THE TOP OF THE CAKE, SPRINKLE THE 1 TABLESPOON OF SUGAR ON TOP OF THE BATTER PRIOR TO BAKING.

LET THE CAKE COOL IN THE PAN FOR 10 MINUTES, THEN REMOVE FROM PAN AND PEEL OFF PARCHMENT PAPER. LET COOL COMPLETELY ON RACK. DUST WITH ICING SUGAR BEFORE SERVING IF DESIRED.

EGGS

OLATE FUDGE CAKE

YVONNE WRIGHT

SERVES 10

40G SOFT BUTTER

OLDEN CASTER SUGAR

3 MEDIUM EGGS

SELF-RAISING FLOUR

5G COCOA, SIFTED

OR THE FROSTING

G MILK CHOCOLATE

85G SOFT BUTTER

140G ICING SUGAR

235G/1.5OZ PACKS WHITE CHOCOLATE MALTESERS, MINI

FOIL-WRAPPED CHOCOLATE EGGS

HEAT OVEN TO 190C/FAN 170C/GAS 5

LAY OUT 16 GOLD CAKE CASES ONTO A TRAY.

TIP ALL THE INGREDIENTS FOR THE CAKE INTO A MIXING BOWL AND BEAT FOR 2 MINS WITH AN ELECTRIC HANDWHISK UNTIL SMOOTH. DIVIDE BETWEEN THE CASES SO THEY ARE TWO-THIRDS FILLED, THEN BAKE FOR 12-15 MINS UNTIL RISEN. COOL ON A WIRE RACK.FOR THE FROSTING, MICROWAVE THE CHOCOLATE ON HIGH FOR 1 MIN.

CREAM THE BUTTER AND SUGAR TOGETHER, THEN BEAT IN THE MELTED CHOCOLATE. SPREAD ON THE CAKES AND DECORATE WITH MALTESERS AND CHOCOLATE EGGS.

BY YVONNE W SERVES

225G OF UNSALTED BUTTER

250G BROWN SUGAR

100G SUGAR

2 LARGE EGGS + 1 EGG YOLK

2 TSP VANILLA EXTRACT

285G PLAIN FLOUR

1 TSP SALT

½ TSP BAKING POWDER

2 TSP CORN STARCH

115G WHITE CHOCOLATE CHIPS

PREHEAT OVEN 175C LINE 13"X9" TIN WITH PARCHMENT PAPER

COMBINE MELTED BUTTER AND SUGAR IN LARGE BOWL AND STIR WELL, ADD EGGS, EGG YOLK, AND MIX UNTIL COMPLETELY COMBINED. SET ASIDE

IN A SEPARATE BOWL WHISK TOGETHER FLOUR, CORN STARCH, BAKING POWDER AND SALT. GRADUALLY STIR DRY INGREDIENTS UNTIL WELL COMBINED. FOLD IN WHITE CHOCOLATE CHIPS.

SPREAD BLONDIE BATTER INTO PREPARED PAN AND TRANSFER TO OVEN. BAKE AT 175C FOR 25-30 MINUTES. ALLOW TO COOL BEFORE USING BUNNY COOKIE CUTTER TO SHAPE.

BY VITOR ESTRADOS

SERVES 8

1L OF WATER

12 EGG WHITES (ROOM TEMPERATURE)

12 TBSP SUGAR (1 FOR EACH EGG YOU ARE USING)

450 ML OF LIQUID CARAMEL

BEFORE BEGINNING THE MERINGUE: BRING THE LITRE OF WATER TO A ROLLING BOIL. USING 400ML OF CARAMEL, GREASE A TIN.

TO PREPARE THE MERINGUE: BEAT THE 12 EGG WHITES ON HIGH UNTIL THEY START FORMING PEAKS.

ADD THE 12TBSP SUGAR AND 50ML CARAMEL TO THE EGG WHITES AND CONTINUE BEATING THE MIXTURE UNTIL THEY FORM VERY FIRM PEAKS.

(YOU WILL KNOW THAT IT IS GOOD ENOUGH WHEN YOU TURN YOUR BOWL UPSIDE DOWN AND THE MIXTURE IS STIFF ENOUGH NOT TO MOVE!) IN AN ALUMINUM FOIL ROASTER (OR ANY ROASTER YOU MAY HAVE AT HOME) PLACE THE BOILING WATER, COVERING THE ENTIRE BOTTOM.

PLACE THE MERINGUE INTO THE CARAMEL-GREASED TUBE PAN. MAKE SURE THAT NO AIR POCKETS FORM WHEN PLACING THE MERINGUE IN THE PAN. MAKE SURE IT IS WELL PACKED.

PLACE THE TUBE PAN INSIDE THE ROASTER OVER THE BOILING WATER AND PLACE IT IN YOUR OVEN.

BAKE 20-30 MINUTES AT A 150C, OR UNTIL THE TOP TURNS SLIGHTLY BROWN.

SPECIAL NOTES: PREVIOUSLY WARMING THE OVEN MAY CAUSE THE MERINGUE TO BROWN QUICKER THAN IT'S COOKING TIME.

BEFORE REMOVING THE MERINGUE FROM THE PAN, PASS A KNIFE ALONG THE SIDES SO IT MAY UNSTICK. BECAUSE YOU ARE USING CARAMEL SAUCE FOR THE MERINGUE, MOST OF THE TIMES IT IS VERY STUCK TO THE PAN. UNFORTUNATELY, THIS IS ONE OF THE TRICKIEST PARTS OF THE RECIPE. YOU MAY USE A LITTLE BUTTER TO GREASE THE PAN BEFORE GREASING WITH THE CARAMEL SAUCE, BUT IT DOESN'T TURN OUT AS GOOD AS USING ONLY THE CARAMEL SAUCE

CHOCOLATE AND HONEYCOMBE TARTE

BY GRACE WASHINGTON

SERVES 8

375G SHEET READY-ROLLED SWEET DESSERT PASTRY

FOR THE HONEYCOMB

BUTTER, FOR THE BAKING TRAY

4 TBSP GOLDEN SYRUP

200G CASTER SUGAR

1 TBSP BICARBONATE OF SODA

FOR THE FILLING

300G DARK CHOCOLATE, FINELY CHOPPED

300ML DOUBLE CREAM

3 LARGE EGGS

TO MAKE THE HONEYCOMB, BUTTER A LARGE BAKING TRAY AND LINE WITH BAKING PARCHMENT. IN A LARGE SAUCEPAN, HEAT THE GOLDEN SYRUP AND CASTER SUGAR UNTIL THE SUGAR IS MELTED. INCREASE THE HEAT AND BOIL UNTIL IT BECOMES A DARK CARAMEL, THEN REMOVE FROM THE HEAT AND LEAVE TO COOL FOR 2 MINS. ADD THE BICARBONATE OF SODA AND WHISK LIKE MAD; THE BUBBLES WILL BE EXTREMELY HOT, SO BE CAREFUL NOT TO SPLASH ANY ON YOU. QUICKLY POUR ONTO THE TRAY TO SET. CAN BE DONE TO THIS STAGE 2 DAYS AHEAD.

LINE A 23CM ROUND, LOOSE-BOTTOMED TART TIN WITH THE PASTRY, LEAVING ANY EXTRA OVERHANGING THE EDGES. CHILL FOR 30 MINS.

HEAT OVEN TO 200C/180C FAN/GAS 6. LINE THE PASTRY CASE WITH BAKING PARCHMENT, FILL WITH RICE OR BAKING BEANS AND BAKE FOR 15 MINS. REMOVE THE BAKING BEANS AND PARCHMENT AND BAKE FOR ANOTHER 5-7 MINS UNTIL GOLDEN BROWN. REMOVE FROM THE OVEN AND TURN IT DOWN TO 140C/120C FAN/GAS 1.

TO MAKE THE FILLING, PUT THE CHOCOLATE IN A BOWL SET OVER A PAN OF BARELY SIMMERING WATER. LEAVE TO MELT WITHOUT STIRRING TOO MUCH. PUT THE CREAM IN A SMALL PAN AND BRING TO THE BOIL. WHISK THE EGGS IN A LARGE BOWL, THEN POUR OVER THE CREAM, MIXING THE WHOLE TIME. ADD THE CHOCOLATE TO THE CREAM MIXTURE ALONG WITH A PINCH OF SALT AND MIX WELL TO COMBINE.

CAREFULLY POUR THE MIXTURE INTO THE TART CASE, PLACE IN THE OVEN AND SWITCH IT OFF. AFTER 20 MINS, REMOVE AND CHILL FOR AT LEAST 2 HRS TO SET. SERVE THE TART IN SLICES SCATTERED WITH CRUMBLED HONEYCOMB WITH CRÈME FRAÎCHE ON THE SIDE.

FOR THE CAKE:

170G SELF-RAISING FLOUR, SIFTED

1 TSP BAKING POWDER

1 TSP CINNAMON

½TSP NUTMEG

1 TSP GROUND GINGER

50G GROUND ALMONDS

220G UNSALTED BUTTER, SOFTENE

220G LIGHT MUSCOVADO SUGAR

2 LEMONS, ZEST ONLY

4 MEDIUM EGGS, LIGHTLY BEATEN

200G DRIED CRANBERRIES

70G BLUEBERRIES

150G GLACÉ CHERRIES, HALVED

50G CANDIED LEMON PEEL

RED SIMNEL CAKE

OR THE MARZIPAN:

G GROUND ALMONDS

UBES FREEZE-DRIED BERRIES

SUGAR, PLUS EXTRA TO DUST

40G CASTER SUGAR

SP ALMOND EXTRACT

2 TSP LEMON JUICE

GG + 1 SMALL YOLK, BEATEN TO FINISH:

2 TBSP HONEY

EDIUM EGG YOLK, BEATEN

PULSE THE MARZIPAN INGREDIENTS IN A FOOD PROCESSOR UNTIL COMBINED, THEN KNEAD BRIEFLY ON A SURFACE DUSTED WITH ICING SUGAR. ROLL A THIRD INTO A 20CM DISC, COVER THE REST WITH CLINGFILM AND LEAVE IN A COOL PLACE.

HEAT THE OVEN TO 150C/300°F/GAS 3. SIFT THE FLOUR, BAKING POWDER AND SPICES INTO A BOWL; ADD THE GROUND ALMONDS. IN ANOTHER BOWL, CREAM THE BUTTER, SUGAR AND ZEST UNTIL LIGHT AND FLUFFY; GRADUALLY BEAT IN THE EGGS. ADD ALL THE FRUIT AND LEMON PEEL. FOLD IN THE FLOUR.SPREAD HALF THE BATTER IN A GREASED AND DOUBLE LINED CAKE TIN, TOP WITH THE MARZIPAN DISC, THEN THE REST OF THE BATTER. BAKE FOR 1¾-2 HRS OR UNTIL A SKEWER COMES OUT CLEAN. COOL IN THE TIN FOR 15 MINS AND THEN TURN OUT ONTO A WIRE RACK TO FINISH COOLING.ROLL HALF THE RESERVED MARZIPAN INTO A 20CM DISC, CRIMP THE EDGES AND CRISS-CROSS THE TOP WITH A KNIFE. BRUSH HONEY ON THE CAKE AND SET THE MARZIPAN ON TOP. ROLL THE REST INTO 11 BALLS. BRUSH THE MARZIPAN WITH EGG YOLK AND STICK THE BALLS AROUND THE EDGE. GRILL TO LIGHTLY TOAST THE TOP.

EGGS

NUTS

CARROT CAKE

BY RAYMOND YEUNG

SERVES 8

185G PLAIN FLOUR

0.5 TSP CINNAMON

1 TSP BAKING SODA

0.5 TSP BAKING POWDER

240G GRATED CARROT

200G CASTER SUGAR

145 ML VEGETABLE OIL

2 EGGS

0.5 TSP SALT

MIX CARROTS WITH ALL THE DRY INGREDIENTS, FLOUR, CINNAMON, BAKING SODA, BAKING POWDER, CASTER SUGAR AND SALT.

MIX OIL INTO EGGS AND THEN MIX THROUGH THE DRY INGREDIENTS. COOK AT 170C FAN GAS MARK 3 FOR AROUND 45 MINS

FOR THE FILLING

125G BUTTER, SOFTENED

150G DARK BROWN SOFT SUGAR

1½ TSP GROUND CINNAMON

½ TSP GROUND NUTMEG

CINNAMON ROLLS

BY ATTILA CSILLAG

SERVES 12

FOR THE DOUGH

75G BUTTER

100ML SEMI SKIMMED MILK

250G PLAIN FLOUR

250G STRONG PLAIN FLOUR

7G EASY BAKE/QUICK YEAST

25G CASTER SUGAR

EGGS

OIL, FOR GREASING

FOR THE TOPPING

25G BUTTER, SOFTENED

50G CREAM CHEESE

100G ICING SUGAR

½ TSP VANILLA EXTRACT

CUT THE BUTTER INTO CUBES AND PLACE INTO A SAUCEPAN WITH THE MILK. WARM OVER A LOW HEAT UNTIL THE BUTTER MELTS, THEN SET TO ONE SIDE TO ALLOW THE MIXTURE TO COOL. PLACE THE FLOURS INTO A LARGE BOWL AND ADD THE YEAST AND SUGAR. ADD 100ML WARM WATER TO THE MILK AND BUTTER MIXTURE, THEN BEAT IN THE EGGS. GRADUALLY ADD THIS TO THE DRY MIXTURE, STIRRING ALL THE TIME, UNTIL A STICKY DOUGH FORMS. YOU MAY NOT NEED ALL THE MILK MIXTURE – YOU WANT TO ADD JUST ENOUGH SO YOU HAVE A STICKY BUT NOT WET DOUGH.

TURN THE DOUGH OUT ONTO A LIGHTLY OILED SURFACE AND KNEAD FOR 10-15 MINUTES OR UNTIL IT IS NO LONGER STICKY AND HAS BECOME SMOOTH AND ELASTIC. PLACE INTO AN OILED BOWL, COVER, AND LEAVE IN A WARM PLACE FOR 1-2 HOURS OR UNTIL THE DOUGH DOUBLES IN SIZE.

TO MAKE THE CINNAMON FILLING, BEAT TOGETHER THE SOFT BUTTER WITH THE SUGAR, CINNAMON AND NUTMEG UNTIL IT IS A SMOOTH PASTE. SET ASIDE. WHEN THE DOUGH HAS RISEN, TURN IT OUT ONTO THE OILED SURFACE AND FOLD IT IN ON ITSELF A COUPLE OF TIMES TO KNOCK OUT ANY LARGE AIR BUBBLES. THEN ROLL IT OUT TO A LARGE RECTANGLE APPROXIMATELY 40X60CM (1.5 TIMES AS LONG AS IT IS WIDE), GETTING IT AS THIN AS POSSIBLE. USE A SPATULA OR PALETTE KNIFE TO SPREAD THE CINNAMON FILLING OVER THE DOUGH IN AN EVEN LAYER. THEN, STARTING AT THE SHORTER EDGE, TIGHTLY ROLL THE DOUGH UP INTO A LOG. TRIM THE ENDS AND DIVIDE THE DOUGH INTO 12 EVEN-SIZED PIECES (SEE COOK’S TIP, BELOW). PLACE INTO A BAKING TIN LEAVING A FEW CENTIMETRES BETWEEN EACH TO ALLOW THEM TO RISE.

COVER THE BUNS LOOSELY WITH A CLEAN TEA TOWEL AND LEAVE TO RISE FOR 30 MINUTES OR UNTIL PUFFY AND VISIBLY LARGER IN SIZE. WHILE THE BUNS ARE RISING, PREHEAT THE OVEN TO 200C.

PREPARE THE TOPPING BY BEATING TOGETHER ALL THE INGREDIENTS UNTIL SMOOTH.

BAKE THE BUNS FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN ON TOP AND BEAUTIFULLY RISEN. ALLOW TO COOL FOR A FEW MINUTES (THE CINNAMON SUGAR WILL HAVE BUBBLED UP) THEN SMEAR WITH THE TOPPING WHILE THE BUNS ARE WARM SO IT DRIPS INTO ALL THE CREVICES. ALLOW TO HARDEN SLIGHTLY, THEN SERVE AS SOON AS POSSIBLE!

ARDEN SPRITZ

MADDY PARKER SERVES 2

0ML GIN OF CHOICE

L CLOUDY APPLE JUICE

ELDERFLOWER CORDIAL

20ML LEMON JUICE

SODA WATER

CUCUMBER SLICES

FRESH MINT

ICE

ADD YOUR GIN TO A SHAKER WITH THE CLOUDY APPLE JUICE, ELDERFLOWER

CORDIAL AND LEMON JUICE. POP SOME OF YOUR CUCUMBER SLICES IN THERE TOO!

ADD ICE AND SHAKE UNTIL THE OUTSIDE OF YOUR SHAKER IS NICE AND COLD.

STRAIN INTO TWO HIGHBALLS OR WINE GLASSES FULL OF ICE AND GARNISH WITH MINT SPRIGS AND MORE CUCUMBER SLICES. ADD A DASH OF SODA TO LIVEN IT UP!

BY MADDY PARKER

DIY RHUBARB GIN (TO MAKE 2LITRES)

- 1KG PINK RHUBARB STALKS

- 200G CASTER SUGAR

- 800ML GIN

WASH THE RHUBARB, TRIM THE STALKS AND DISCARD THE BASE AND ANY LEAVES.

CUT THE STALKS INTO 3CM LENGTHS AND PUT IN A LARGE JAR WITH THE SUGAR. I USE LESS SUGAR AS I LIKE A TART TASTE, HOWEVER YOU CAN INCREASE TO YOUR PREFERENCE!

GIVE IT A GOOD SHAKE AND PUT THE LID ON AND LEAVE OVERNIGHT. THIS GIVES THE SUGAR TIME TO WORK IT’S MAGIC ON THE RHUBARB!

AFTER 24 HOURS, ADD YOUR GIN OF PREFERENCE, RE-SEAL AND GIVE IT ANOTHER GOOD SHAKE.

LEAVE FOR A MONTH OR SO – MAKE SURE YOU STORE IN A COOL DRY CUPBOARD AND TO GIVE THE JAR A SHAKE EVERY NOW AND THEN. YOUR MIXTURE SHOULD DEVELOP INTO LOVELY PINK COLOUR!

WHEN READY TO DRINK YOU CAN STRAIN THE LIQUOR THROUGH A SIEVE AND TRANSFER TO A BOTTLE OR EVEN SERVE STRAIGHT FROM THE JAR! THE GIN WILL BE AT ITS BEST AROUND THE 4-6 WEEK MARK BUT WILL LAST FOR A FEW MONTHS. THE RESIDUAL RHUBARB MAKES FOR A GREAT CRUMBLE ADDITION TOO!

KOMBUCHA SANGRIA SMOOTHIE

BY MADDY PARKER

SERVES 2-3

240ML KOMBUCHA

1240ML FRESH ORANGE JUICE

85ML CUP FRESH LIME JUICE

1-2 NECTARINES, PITTED

880G FROZEN BERRIES

CHOPPED FRUIT FOR TOPPING; STRAWBERRIES, BLACKBERRIES, RASPBERRIES, PEACHES, PINEAPPLES, ORANGES AND KIWIS ARE ALL FAB!)

IT’S VERY EASY! COMBINE YOUR KOMBUCHA, ORANGE JUICE, LIME JUICE, NECTARINES AND FROZEN BERRIES IN A BLENDER, AND BLEND UNTIL SMOOTH. POUR ACROSS YOUR GLASSES AND LEAVE ROOM FOR YOUR TOPPINGS.

SUGGESTIONS

BY MADDY PARKER

WHAT I LOVE ABOUT LIVING IN ENGLAND IS ENJOYING THIS TIME OF YEAR IN THE GARDEN. SPRING IS ALL ABOUT THE FRESH AND THE FLORAL, WHICH I THINK IS THE PERFECT BALANCE TO ALL THE INDULGENCE OF EASTER CHOCOLATE, DELICIOUS ROAST MEATS AND KING’S CORONATION SCONES! THIS YEAR I AM LOOKING FORWARD TO STAYING LOCAL WITH SOME ENGLISH SPARKLING WINES. THE SEYVAL BLANC GRAPE HAS RECEIVED A GREAT WRAP IN RECENT YEARS AND IS HUMBLE, WHILST STILL CAPTURING THE VIBRANCY OF SPRINGTIME. IF YOU’RE A FISH EATER THEN I ABSOLUTELY RECOMMEND STAYING LIGHT AND CRISP. GAVI DI GAVI HAS BECOME A POPULAR FAVOURITE WITHIN THE BANK, BUT I CAN’T BETRAY MY ROOTS AND NOT RECOMMEND A MARGARET RIVER SAUVIGNON BLANC. I’M SURE A SUNDAY STAPLE ON YOUR TABLES WILL BE A ROAST LAMB – SO YOU WON’T FAIL WITH BOLD AND FULL-BODIED VARIETIES LIKE A BORDEAUX OR A CABERNET SAUVIGNON.

ACKNOWLEDGEMENTS

FIRSTLY, THANK YOU TO ALL OF OUR CHEFS AND TEAM WHO HAVE SHARED SOME GREAT IDEAS AND DISHES IN THIS BOOK, AND A SPECIAL THANKS TO MADDY PARKER FOR HER COCKTAIL RECIPES AND WINE PAIRINGS

THANKS TO LOUISE HERRIDGE WHO PLANTED THE SEED FOR THE E-BOOK AND PROOFS THE COPY!

CHRIS TERRY WHO COLLABORATED WITH THE TEAM AND COLLATED AMAZING CONTENT.

SORCHA BYRNE AND CHARLOTTE FARISH WHO DESIGNED AND CREATED THE E-BOOK.

FINALLY, TO OUR CLIENTS. THANK YOU FOR GIVING OUR TEAM MEMBERS THIS OPPORTUNITY TO SHOWCASE WHAT WE ARE ALL ABOUT. WE HOPE YOU ENJOY OUR SPRING E-BOOK AND LOOK FORWARD TO HEARING ABOUT YOUR KITCHEN ESCAPADES!