smoked haddock dauphinoise

With Petit Pois A La Francais And Poached Egg

Serves 6

INGREDIENTS:

2k of Maris piper potatoes

1 block of butter

2 x 600ml double cream

12 garlic cloves

Maldon sea salt

600g of smoked haddock

6 super fresh eggs (old eggs dont poach)

1 bunch of chives

1 nutmeg

A pinch of dried tarragon

Cracked black pepper

500g of petit pois

2 banana shallot

1 gem lettuce

Equipment

Large pans

Mixing bowl

Deep Roasting tray

Magimix processor with fine blade

Parchment paper

Chopping board and cooks knife

Peeler

Pastry brush

Prep time - 20 minutes

Cooking - 1 hour 30 minutes

METHOD - read through first then measure out all of your ingredients before starting

Peel and slice the potatoes then add to the mixing bowl with 1000ml of double cream and 6 garlic cloves finely sliced or crushed. Mix well.

Line your roasting tin with parchment paper. Slice the haddock thinly then layer into the tray with the potatoes and then season with salt, pepper, a few gratings of nutmeg and a pinch of tarragon. (Use fresh if you can get it). Place another piece of paper over the top and press down evenly to flatten out.

Bake in the oven at 165oC for about 1 hour or until a skewer goes through the potatoes easily. Allow to cool and the set over night in the fridge.

Next day take the dauphinoise slab out of the tray and cut out 6 rectangles. Freeze the leftovers or slice thinly to top a fish pie gratin. Place the 6 rectangles on a piece of parchment, brush with clarified butter and roast in the oven at 200oC for about 30 minutes or until brown and crispy.

METHOD - read through first then measure out all of your ingredients before starting

For the peas, fine dice the shallots and the other 6 garlic cloves. Sweat off in olive oil and then add in chicken or veg stock, reduce this and then add the cream, allow the cream to reduce and thicken up then add in the then adding the peas and sliced gem lettuce. Whilst the peas are cooking get a small pan of water on the boil. Once boiling turn the heat down to a simmer and then add in the eggs. If the whites are a little thin try adding a little dash of vinegar to help stabilise the egg whites. To serve simply add the peas to a coupe dish, place a slice of dauphinoise on the peas then top with a poached egg and a sprinkle of chives.

Serve with a crisp white wine or elderflower mineral water.

Banana Nut Crumble With Toffee Creme Anglais

Serves 6

INGREDIENTS:

9 bananas

Packet of jumbo oats

Mixed nuts 100g

Pumpkin seeds 50g

Honey

Maple syrup

Sea salted butter

Soft dark brown sugar

Plain flour

Equipment

Large pans

Mixing bowl

Deep Roastin

Avocado oil

Vanilla extract

Cointreau (optional)

Prep time - 20 minutes

Cooking - 16 minutes

METHOD - read through first then measure out all of your ingredients before starting

Make granola first by combining 100g of giant oats with 50g of mixed nuts, 100g of pumpkin seeds, 1tbsp of honey, 1 tbsp of avocado oil, 45ml of maple syrup and half tsp of vanilla extract. Bake on a tray at 150oC for 30 minutes then allow to cool. Multiply this recipe if you want to have some to store in your larder for breakfast or late night snacking.

To make the crumble topping dice 100g of cold butter and rub into 125g of plain flour until it resembles breadcrumbs. Next add in 75g of Demerera sugar and 125g of the granola you previously made. Bake this for about 18 minutes at 165oC so the crumble topping starts to crispen up and brown a little.

Peel and cut each banana into 4 chunks. Melt butter in a pan and fry the bananas off for a few minutes then place into a roasting tin. Drizzle with honey and dark brown sugar then roast in the oven for about 8 minutes. Make sure the sugar doesn’t burn.

To make the toffee creme anglais heat 250ml of double cream with 1 tsp of vanilla extract until bubbles form. Whisk 4 egg yolks together with 70g of soft dark brown sugar until smooth and then gradually whisk in the warm cream to the eggs keeping whisking until the mix starts to thicken. If you get any lumps just pass through a sieve.

Once everything is ready assemble the crumbles. Place 6 pieces of banana in each bowl, sprinkle with the crumble topping and then pour over a little toffee cream. This is a very sweet but full of flavour and texture dessert. Add a ball of vanilla ice cream too if you have some.