Merlin Labron-Johnson’s Smoked Beetroot Tartare, Cultured Cream and Amaranth

Spotlighting the fresh and seasonal produce in Somerset, this dish gives a peek into the farm-to-table fare that Michlelin-starred Labron-Johnson will be serving at his new restaurant Osip in Bruton.

Serves 4 Ingredients 2 large beetroot 3tbsp beetroot ketchup 120g cultured cream 1L beetroot juice 100ml red wine vinegar 1 tbsp chopped red onion 1 bunch amaranth leaves Method Preheat the oven to 220 degrees. Season the beetroots with salt and olive oil and wrap them in foil. Roast the beetroots in the oven for 1 to 1.5 hours or until tender when pierced with a knife. Leave to cool in the...

November 07, 2019

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René Klop’s Yuzu Beurre Blanc

The perfect accompaniment to a fish dish, this Yuzu Beaurre Blanc recipe by Chef René Klop will be your new go-to for an Asian-inspired dinner. 

The yuzu beurre blanc is prepared from a regular beurre blanc, which consists of a reduction blended with cream and ice-cold butter. To make the Reduction Ingredients 220ml white wine 60ml dry martini 20ml white wine vinegar 25g shallots 1.5g white peppercorns 1g coriander seeds Method Sweat the shallots, peppercorns and coriander seeds in a teaspoon of oil. Deglaze the pan with all the liquids and...

October 28, 2019

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Eckart Witzigmann’s Rumohr Veal Sweetbreads

Chef of the century and pioneer of French nouvelle cuisine in the German-speaking regions of Europe, Eckart Witzigmann, gives the recipe to his indulgent Rumohr Veal Sweetbreads dish.

Serves 4 Ingredients For the Phyllo Parcel 500g sweetbread medallionslemon juicesalt400g leeks - only the bright green parts cut into strips100g double cream1 egg yolk4 black Périgord truffles (fresh) each around 30g100ml Madiera4 slices of raw goose liver - each around 50g50g clarified butter1tsp cognac8 sheets of phyllo doughsoft butter for spreading8 thin slices parma ham1 egg yolk for coating For the Champagne Sauce...

October 16, 2019

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Tae Hwan Ryu’s Jeju Cuttlefish

Fresh cuttlefish from Korea’s Jeju island pairs perfectly with fresh laver, wild greens, and pickled shallot in this a colorful and seasonal dish by Chef Ryu Tae Hwan of Ryunique in Seoul.

Serves 1 For the cuttlefish, wild green, and pickled shallot filling Ingredients 35g fresh cuttlefish 1 Japanese Angelica root 1 sprig wild Japanese parsley 1 shallot salt and white pepper dash of ume plum vinegar 30ml beet pickle juice Method Cut the mantle and tentacles of fresh cuttlefish into 2cm pieces and poach very lightly in salted water. Cool immediately in ice water, then remove from the...

October 03, 2019

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