Serves 20


Broccoli Mousse

300g sliced broccoli florets

300ml double cream

100ml milk

1 1⁄2 leaves gelatine

150ml double cream


50g Sherry Vinegar

150g Almond Oil


125g Dashi Kombu

2.5kg water

Broccoli Leather

250g Seawater

250g Broccoli Florets, sliced Thin

20g Ultratex
Poppy Seeds


Green tomato, sliced horizontally, 1 slice each, seasoned to order.

Raw Broccoli slices, cut on the mandolin, 2 slices each.

Centre cut slices of caperberry, 1 slice each.

Centre Cut slices of green strawberry, 2 slices each.

Broccoli Cous cous, the tiny buds on a broccoli floret shaved off with a turning knife.


Broccoli Mousse

Bring the 300ml double cream and the 100ml milk to the boil and add the broccoli
. Simmer gently for 4 minutes, ensuring there is no reduction. Once the broccoli has been added to the dairy, add the gelatine to iced water.When the 4 minutes is up, remove the broccoli from the heat, take the bloomed gelatine out of the iced water and squeeze out any excess, add the gelatine to the broccoli. Blitz this mixture in the vita mix till silky smooth, pass through a chinios into a large metal bowl. Place on top of another metal bowl half filled with iced water, gently mix the broccoli with a whisk till room temp, check the seasoning at this stage.

As the mix is cooling, semi-whip the 150ml cream. Once the mix is at room temperature, fold the two together and store in a purée container. Chill for a minimum of 3 hours in the fridge.


Place in a squeezy bottle and shake well,.This is served as a ‘split’ dressing.


Leave to soak for 12 hours, place in a pan and bring up to 96°C (do not boil), pass off. Chill and store.

Broccoli Leather

This mix makes two de-hydrator trays. It’s important to only make a single batch at a time; it cannot be multiplied. Have two de- hydrator trays cling-filmed tight, ready before you start.

Boil the seawater with a pinch of salt, add the broccoli and boil for 4 minutes. Add to the vita mix with the ultratex and blitz until smooth, check the seasoning, pass through a chinios. Spread this thinly over the two trays and sprinkle generously with poppy seeds, place in the de-hydrator and dry for 12 hours, or until crisp.

Check out Drake’s new lunch menu here, and find out more about Chef Drake’s culinary career.