Recipes

Kilimanjaro Peaberry Coffee and Itakuja Chocolate

Nespresso Exclusive Selection by Arnaud Bignon

Coffee paraline 12g Nespresso Exclusive Selection Kilimanjaro Peaberry coffee 60g Sugar 24g Water   Bring the sugar and water to 116°C. Add the coffee and start to caramelise. Once all the coffee beans are well coated let it cool down on a silpat. Blend it in a Thermomix.   Coffee custard 125g Milk 125g Cream 50g Egg ...

April 26, 2017

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Raw scallops with pickled apples and chervil

Brazilian chef, Alberto Landgraf shows us why he is chef of the moment with this recipe for scallops with pickled apple, chervil, sweet potato crisps and rapadura...

Ingredients  Marinated scallops 16  scallops sliced in half Brazil nut oil Maldon salt Lemon juice   Pickled apple 120gr water 90gr apple vinegar 60gr sugar 1 granny smith apple   Sweet potato crisps 200gr peeled and chopped sweet potato 100gr mineral ...

April 25, 2017

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Dorset monkfish, cauliflower, dehydrated grapes

Try this recipe from FOUR's ambassador, Jason Atherton, using the finest seasonal produce for a delightful dinner party sensation...

Ingredients Curried cauliflower purée 1 cauliflower head 3 large shallots 3 heaped tbsp mild curry powder 500ml cream 500ml fish stock 150g butter   Sauce 1kg monkfish bones, chopped and well washed 2 white onions 2l fish stock 1.5l double cream Lemon juice 5 tbsp mild curry ...

April 24, 2017

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Chilled spiced ratatouille soup

This beautiful soup recipe from Daniel Patterson welcomes in the warmer weather perfectly...

Ingredients  Squash soup 450g squash 115g vegetable stock  65g water Pinch of saffron Pinch of turmeric Pinch of red Padrón chilli flakes 50g pure olive oil Lime juice Salt   Eggplant soup 250g eggplant 250g vegetable stock 25g fruity olive oil 1/2 ...

April 23, 2017

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