Dundee Pinky Foie Gras…

Serves 6



80g piquillo peppers

70g nora’s chilli paste

20g brown sugar

20g sherry vinegar

10g tomato paste

60g veal stock

2 spring onions, chopped

25g sesame seeds

40g green mango, cubed

40g green papaya, cubed

25g amontillado

20g celery


Vegetable salad

60g blanched mouli sticks

1 iceberg lettuce

2 green apples

1 blanched red radish

120g cooked beetroot marinated

80ml campari

35g golden sesame seeds


Foie gras terrine

500g fresh duck foie gras

7g salt

2g white pepper

12ml brandy



Dundee pinky sauce

Simmer the piquillo peppers, nora’s chilli paste, brown sugar, sherry vinegar, tomato paste and veal stock together, slowly, for 30 minutes. Then blitz the mixture until smooth and add the rest of the ingredients.


Mouli/mango coulis

Cook one thinly sliced mouli slowly with 2 mangos. When everything is cooked, blitz the mixture.


Vegetable salad

Season all the vegetables with sesame oil and salt (to taste) and add the golden sesame seeds.


Foie gras terrine

Leave foie gras outside for 1 hour to soften. Once it’s softened, take off the veins and season with salt and white pepper. Marinade the foie gras in the brandy and keep in the fridge overnight. The next day, put the foie gras in a terrine mould and cook in the oven at 70°c for 45 minutes. The temperature in the middle of the terrine should be 57°c. Put a light weight on top of the terrine to take off any excess grease or fat. Leave for one night to rest in the fridge.


To serve

Put some mouli/mango purée and then the vegetable salad on the plate. Add the 2 thin slices of duck foie gras terrine and put the dundee pinky sauce on the side of the plate. Finish with two slices of the beetroot marinated in campari.


Puffed bread with mascarpone, baby leaks, spinach fondue and trifle salad

Serves 15-16


Puffed Bread

160g flour

90g warm milk (30°C)

10g yeast

10g sugar

2g salt


Bread filling

300g truffle

6 puffed pies

80g mascarpone

300g baby leeks

1kg fresh spinach

80g butter

3 tsp balsamic vinegar

5ml red port

Maldon sea salt

Salt and pepper



Puffed Bread

Put the flour, salt and sugar in a mixing bowl and activate the yeast in the warm milk. Mix the dry mix with the yeast and milk for 2 to 3 minutes until you have a nice dough. Divide the dough into two equal portions and cover it clingfilm. Put it in the fridge for 1 hour. Afterwards, roll the dough to get a 1mm thick sheet then let it rest for 15 minutes in the fridge. Make portions with a 60mm diameter cutter and let it rest outside (25°C) for 45 minutes. Cook it for 3 minutes in a bread oven at 240°C, then turn upside down and cook for 3 more minutes.


Bread Filling

Peel the truffle and chop the truffle trimmings with a knife. Melt the truffle with the butter in a pot and add the red port until it is reduced by half. Add the balsamic vinegar and cook it slowly for 7 to 8 minutes then blitz everything to get a nice smooth cream truffle. Check the seasoning, cool it down and cook the baby leeks in water, then cut into cylinders of 6cm. Cook the spinach in hot water and cool it down in icy water. Take the spinach out of the cold water and ensure that no water is left on it before chopping. In a bowl, mix mascarpone with truffle cream. Check the seasoning and put this mix in a piping bag. With a small knife, make a hole on one side of the puffed bread, then fill with truffle mascarpone. Make sure you keep it warm. Reheat the spinach in butter and the baby leeks in a melted butter. Slice the truffles thinly.


To serve

Plate the spinach in the middle of the plate. Put the puffed pie on top of the spinach followed by the leeks. Top the dish with the chopped truffles and then the Maldon sea salt and pepper.


Sketch Turnips

Serves 6


3 italian mouli

100g cream

80g parmesan cheese

120g fresh goat’s cheese

15g honey

60g grated coconut

45g squid ink

8g cornflour

200g (nyons) olives

3g gelatine

200g beetroot juice

1 500g lobster




Cut the italian mouli into 18 cylinders, each with a 3cm diameter. Afterwards cook the mouli in boiling water for 6 minutes until it is well cooked then slice lengthways into 2. Slice through one side to get a brush effect.


Parmesan cream

Bring the cream to the boil and add the parmesan cheese. Cook for
2 minutes.


And for the rest

Put the squid ink in a saucepan and add 45g water. Bring to the boil and add 3g of cornflour. Bring the beetroot juice to the boil. Add 2g cornflour and cook for 2 minutes until it is of a thick consistency. Make 6 20g balls using the fresh goat cheese and the honey, then roll them in the grated coconut. Cook the lobster in boiling water for 6 minutes then cool it down in icy water. Remove the shell, chop the claws and slice the tail. Put the olives in a pot and add 200g water. Crush the olives, bring to the boil and let them infuse for 1 hour. Pass them through a sieve, melt the gelatine and cool the mixture down in the fridge. When it is cold, cut into 2cm cubes.


To serve

Dip each mouli in the beetroot sauce and place on the plate. Add the three garnishes; olive jelly, goat cheese balls and chopped lobster claws seasoned with the beetroot sauce and mayonnaise, and top with the sliced lobster tail. Add some baby coriander for your own visual pleasure.


Vanilla millefeuille

Serves 6


Vanilla custard

500ml cream

3 vanilla pods

150g egg yolks

100g sugar

8g gelatine

125g unsalted butter


Diplomat cream

160g vanilla custard

125g mascarpone


Puff pastry

160g flour

25g melted butter

5g salt

85g water



Vanilla custard

Soak the gelatine in icy water. Bring the cream to the boil with the 3 vanilla pods and let this infuse for 30 minutes. Take the vanilla pods out of the cream and add the egg yolks mixed in with 100g sugar. Cook the vanilla custard, then add the gelatine and melt in. Slowly add the cold butter (cut into small pieces) to the mix and then let it rest in the fridge.


Diplomat cream

Mix the two ingredients together gently and keep the mix in the fridge for at least 1 hour in a piping bag.


Puff pastry

Mix the flour and the melted butter then add the salt and water. Put this dough in the fridge to rest for 1 hour. Fold the butter into the dough and roll it out. Fold the dough 90 degrees (like a book) and fold it again, then let it rest for 1 hour. Repeat this process twice until you have 6 layers of dough/butter. When the puff pastry is ready, roll it out so it is 3mm thick. Cook it in the oven at 190°c for 35 minutes with a tray on the top, then cut it into the required square shape (18cm x 18cm). After that, pipe the filling onto the puff pastry. Finish the top with puff pastry and icing sugar.


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