28 LEADING CHEFS 28 MOUTH-WATERING RECIPES
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Recipes
for Heroes
28 LEADING CHEFS
28 MOUTH-WATERING RECIPES
THE CHEFS
& THEIR DISHES
Adam Handling JOHN DORY, WHEY, CAVIAR, BROCCOLI
Harriet Mansell KID GOAT AND CROWN PRINCE SQUASH
Masaki Sugisaki BRAISED TOKYO TURNIP
Sally Abe DEVILLED CRAB TARTLETS
Florent Regent QUICK CASSOULET
Alex Dilling MACKEREL ESCABECHE
Ursula Lake ROASTED CAULIFLOWER AND SWEETCORN TACOS
Karan Ghosh SPICE ROASTED BUTTERNUT SQUASH
Edoardo Pellicano TAGLIATELLE PASTA WITH CARABINERO PRAWNS
Amy Elles SQUID & CHORIZO
Chris Golding BAKED SEA BREAM
Anna Haugh OAT-CRUSTED HAKE
Ollie Templeton SCALLOP BAKED IN THE SHELL
Charith Priyadarshana NORTHERN TURMERIC DHAL
Jeremy Chan NETTLE TAGLIOLINI
John Chantarasak YUM KHAI DAO
Sanjaya Suranga AMBUL THIYAL
Roberta Hall-McCarron BARBECUED QUAIL
Abdelhaddi El Assaoui MESHOUI LAMB
Leftai Lopez PICKLED AND FRIED GREEN TOMATOES
Alex Head APRICOT FRANGIPANI TART
Ed Baines BLUEBERRY SYRUP SPONGE
Callum Bowmer HORTO’S APPLE CAKE WITH AGED SOY SAUCE
Alex Motture DARK CHOCOLATE & SEA SALTED TART
Ben Quinn CANTEEN BUN
Kate Malcolm BANANA AND WALNUT CAKE
GAIL’s Bakery SOURDOUGH
Avi & Dave THE SPONSOR SPECIAL
S P O N S O R E D B Y
INTRODUCTION
Hospitality for Heroes was launched in March 2020 upon the
announcement of restaurant closures due to COVID-19 and seeing the strain
that our frontline workers were experiencing.
Our campaign raised funds from the public which we used exclusively to
purchase produce from food suppliers. The ingredients were then used by
talented chefs who volunteered their free time to prepare healthy meals to
multiple NHS hospitals.
Many of the UK’s best Head Chefs submitted recipes to the HFH Instagram
channel in support of the initiative which has gone on to provide over
120,000 healthy, restaurant-quality meals for NHS workers on the frontline.
This book is made up of some of the recipes submitted to our campaign by
outstanding chefs and 100% of book sales goes back into the hospitality
sector.
Thank you for your support.
Team HFH x
OUR BOOK SPONSOR
When the global pandemic shut down all major industries including sports,
Britain’s great people were left at home with far fewer events to get behind.
Everyone was worried about the knock-on effects concerning mental health
and physical wellness.
By deploying COVID testing through Project Screen, Prenetics were able to
get the Premier League and The England and Wales Cricket Board playing
behind closed doors. This was a huge milestone and set the gold standard
for other industries to follow. But more than that, it gave the nation
entertainment, hope and the return to a sense of normality.
As a company, we can’t express enough thanks to all the heroes who have
helped get Britain back to work, especially NHS frontline workers. For this
reason, we’re delighted to support Hospitality for Heroes and pay homage
to all teams and workers rallying together in the fight against COVID-19.
Avi Lasarow
CEO Prenetics UK
#COVIDfighters
www.projectscreen.co,uk
THE CHEF ADAM HANDLING Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer magazine as one of the ‘30 under 30 to watch’. Adam has since been awarded Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014. Adam was awarded ‘Chef of The Year’ in the 2019 Food & Travel Reader Awards. THE RESTAURANT FROG & EVE Frog by Adam Handling in Covent Garden opened in September 2017 and is Adam Handling’s flagship restaurant site. The restaurant has been heralded as a “smash hit” by the London Evening Standard and one of the “best restaurants in London right now” by Condé Nast Traveller. Frog by Adam Handling has won Best Newcomer Restaurant in the 2018 Food & Travel Reader Awards, was voted ‘Best Overall Wine List’ at the 2019 Wine List Confidential awards and most recently, was awarded ‘Cocktail List of the Year’ at the Estrella Damm National Restaurant Awards 2019. Eve is Adam’s first stand-alone bar and is located underneath Frog by Adam Handling in Covent Garden.
ADAM HANDLING’S DISH
Page 1
THE DISH
JOHN DORY, WHEY, CAVIAR, BROCCOLI
THE INGREDIENTS
Serves 8
FOR THE BROCCOLI PUREE – FOR THE GARNISH –
2 broccoli heads (save stems for the Brazil nuts
John Dory) Unsalted butter
30ml vegetable oil 2 finely sliced broccoli stems
100ml water Extra virgin olive oil
6g sea salt Fresh goat’s curd
1g white pepper Scurvy grass
Prep time: 10 minutes Pennywort
Common sorrel
FOR THE JOHN DORY –
1 lemon juice
50ml extra virgin olive oil
3kg John Dory, filleted and skinned
Prep time: 15 minutes
FOR THE WHEY BUTTER SAUCE –
1 banana shallot, thinly sliced
50ml Chardonnay white wine
50ml double cream
200g whey
250g diced salted butter
150g Ossetra caviar
Prep time: 10 minutes
ADAM HANDLING’S DISH
Page 2
THE HOW TO
19 STEPS
John Dory, Whey, Caviar, Broccoli
For the Broccoli Puree
1. Trim the broccoli florets
2. Pan-roast the broccoli in vegetable oil on a medium heat. Add 100ml of water to the broccoli, for steaming.
3. Put the broccoli in a blender and blend until smooth. Season with salt and pepper. Pass through a fine
chinois.
4. Refrigerate until needed.
For the Whey Butter Sauce
1. Add the sliced shallot into a saucepan and pour in the white wine. Reduce until a syrup consistency is
achieved.
2. Add the cream and 50 grams of whey. Bring to the boil.
3. Whisk in the cold butter until a sauce consistency has formed. Pass through a chinois.
4. Do not chill.
For the John Dory
1. Remove the John Dory from the bone, remove the skin and cut into 8 equal pieces.
2. Place the John Dory fillet into the whey. Cook for 12 minutes at 55°C, or until tender.
For the Garnish
1. Thinly slice the Brazil nuts, using a mandolin. Shallow fry in foaming butter, until golden.
2. Dress the broccoli stems in olive oil.
For serving
1. Heat the broccoli puree in a small saucepan, on a medium heat.
2. Place 35g of goat’s curd onto the plate with one spoon of broccoli puree next to the curd. Top the curd with
55g of dressed broccoli salad.
3. Blowtorch the John Dory. Place the fish on top of the broccoli salad.
4. Scatter Brazil nuts and dressed sea herbs on top.
5. Warm up the whey butter sauce, ensuring not to make it too hot, as you don’t want to cook the caviar.
6. Once the sauce is off the heat, add the caviar.
7. Spoon the whey caviar over the fish.
ADAM HANDLING’S DISH John Dory, Whey, Caviar, Broccoli
THE CHEF HARRIET MANSELL Harriet’s career in the food world began at a young age, propelled by her first job at a fruit and vegetable store. Working various part-time restaurant jobs through her teen years, after university she completed her Cordon Bleu culinary training. Harriet’s first job in a professional kitchen saw her working at Max Hix’ Champagne and Oyster Bar within Selfridges before she took on a three-month stage at Noma in Copenhagen. The next five years saw Harriet work on some of the world’s most prestigious superyachts before returning to the UK and Lyme Regis to open Robin Wylde in its first inception at The Pop-Up Kitchen, which operated for six months. Less than two months after opening, she was approached by BBC producers and asked to take part in the 2020 series of Great British Menu, which saw her compete in the South West heat. In 2020, Harriet opened Robin Wylde as a permanent venture. THE RESTAURANT ROBIN WYLDE Set within a former pottery workshop and positioned in the bustling centre of what is one of South England’s most idyllic seaside towns, Robin Wylde is only a short stroll from Lyme Regis’ rugged coastal paths and shores. With a philosophy embedded in celebrating the diversity and abundance of West Country produce, it also prides itself on championing the area’s quality local wines. As inferred by its namesake Robin Wylde - a pseudonym which evokes connotations of luscious and wild countryside combined with a sense of adventure and old English charm - Harriet’s culinary style takes inspiration from the natural world. Experimentation with raw ingredients, to include pickling, preserving and fermentation also play a prominent role in her recipes.
HARRIET MANSELL’S DISH
Page 1
THE DISH
KID GOAT
THE INGREDIENTS
Serves 3
Kid Goat Fillet - 1
Crown Prince Squash - 1/4
Blackberry Shrub - 200ml (ideally left to mature for min 1 week in the fridge, in the
restaurant we leave for 2 - 3 weeks to mellow)
Glace Viande (beef and / or goat bones) stock - 200ml
Dark Chicken Stock glace - 100ml
Leeks - 2
Rosemary - 4 sprigs
Garlic - 1 bulb
Coldpress Rapeseed Oil - 200ml approx
Table Salt - 1 tablespoon
Oil for frying - 500ml
Green leaves to finish - eg watercress or spinach or perhaps kale, or what you can find. We
like to use miners lettuce, a succulent seasonal variety from our local farm.
Sea salt flakes
N.B. A Blackberry Shrub is made from equal parts fruit to vinegar to sugar and left to sit in
the fridge to develop.HARRIET MANSELL’S DISH
Page 2
THE HOW TO
10 STEPS
Kid Goat, Crown Prince Squash and Blackberry
1. Trim goat fillet if necessary.
2. Make marinade for goat by pulling the rosemary leaves off the stem, peeling the garlic and blitzing
together with a tablespoon of salt and the rapeseed oil.
3. Coat the goat fillet and cover and leave in the refrigerator. If you can't get the fillet and can only get the loin,
then we recommend vac packing and later on cooking sous vide first for one hour at 40C prior to finishing
in the pan as this tenderises the meat further.
4. Finely julienne the leek into thin strips. Place in the dehydrator for a few hours so that most or all of the
moisture has been removed. If you don't have a dehydrator, place in a warm dry place, e.g. over the oven or
a radiator, or if your oven goes below 50C place it in the oven to dry out a little.
5. Make the puree by dicing the squash and cooking in water under parchment or a cartouche until soft.
Drain, steam until much of the water has evaporated. Blitz in a high powered blender, we use a thermomix
to get a very smooth consistency, and season with salt.
6. Place stocks and blackberry shrub in a saucepan and reduce until syrupy in consistency. The balance of
acidity is important here, and will be affected by the age of the shrub, and therefore seasoning the sauce
will depend on the balance of salt and acidity. If the sauce seems too vinegary, add a touch more stock and
salt. Adjust the balance, and reduce down further if necessary until you are happy with it. Ultimately the
sauce needs to have a hit of acidity while having depth and the right amount of seasoning at the same time
and a good viscosity. Taste the puree alongside the sauce to make sure there is a nice contrast between the
two, this contrast is important.
7. Heat the frying oil to 180C. Fry the leeks until they have a golden colour - this won't take long - be ready to
fish them almost immediately with a slotted or spider spoon. Set aside on kitchen paper, season with sea
salt flakes and let dry.
8. With everything warm and set aside, make sure to warm your plates. Place a thick bottomed non stick
frying pan on to heat to a high temperature. When it is starting to get piping hot, add a small splash of
rapeseed oil, and press the goat fillet down into the centre of the pan. Keeping it fixed in place, add a spot
of butter to the pan to help the caramelisation. Hold down for 20 seconds and turn on all sides. Then keep
adding bits of butter and keep turning until a nice crust has formed, total cook time around one and a half
to two minutes maximum, depending on the size of the fillet. It won't take long. Remove from the pan and
let rest on a board.
9. Assemble the dish. Using a spoon, place the squash puree on one side of the plate, and spoon the sauce
onto the other side.
10. Slice the goat, add to the dish, top with the leeks, add the leaves.HARRIET MANSELL’S DISH Kid Goat, Crown Prince Squash and Blackberry
THE CHEF MASAKI SUGISAKI Born in Saitama, Japan, Masaki grew up surrounded by food as the eldest son of a family running a traditional Kaiseki restaurant called Katsura-Saryo. Masaki travelled to London when he was 23 and worked in several Japanese restaurants across the capital to gain experience of how Japanese cuisine is served and enjoyed outside Japan. After returning to Japan and taking up the role of Head Chef at his parents’ restaurant, Masaki moved to Tokyo where he worked in various establishments, expanding and developing his own style of new Japanese food. In 2005 Masaki settled back in London, working on the opening team at Nobu Berkeley Street where he met Tomonari Chiba, founder of Dinings. Three years later, Masaki left Nobu and the pair joined forces as business partners at Dinings, and has been at the helm as Executive Chef for over a decade. THE RESTAURANT DININGS SW3 Dinings SW3 opened in May 2017 as a hidden gem located in a mews off Walton Street in Knightsbridge. It specialises in an evolved Izakaya-style of cooking, incorporating authentic Japanese and European cuisines to create delicious small plates in a relaxed and convivial atmosphere. Alongside the main restaurant space there is a sushi counter and ‘Kurabu’ (a mezzanine area that seats up to 24), together with a secluded outdoor courtyard. Executive Chef Masaki Sugisaki and his team have developed a unique style of seasonal sushi and sashimi using the freshest seafood from Cornish day boats. Celebrating the finest of Japanese cooking traditions, Dinings SW3 also makes use of the Josper oven to create a range of “Sumiyaki” dishes. Each dish is prepared with the utmost respect for the ingredients, whilst keeping food waste to a minimum.
MASAKI SUGISAKI’S DISH
Page 1
THE DISH
BRAISED TOKYO TURNIP
with white truffle miso (Vegan / gluten-free)
THE INGREDIENTS
Serves 4
4 pieces Tokyo turnip (alternatively daikon radishes)
20g Japanese rice (if available)
BRAISING BROTH (SHOJIN DASHI) –
0.5 litre Water (preferably filtered or soft water)
10g Kombu
0.5 litre Water (preferably filtered or soft water)
10g Dried Shitake mushroom
20g Mirin
30g Sake
7g Salt
WHITE TRUFFLE MISO –
White Saikyo Miso (Sweet rice miso from Kyoto)
25g Mirin
25g Flambé Sake
5g White truffle oil
Edible chrysanthemum petals (optional)
Fresh white truffle (optional)MASAKI SUGISAKI’S DISH
Page 2
THE HOW TO
18 STEPS
Braised Tokyo turnip with white truffle miso (Vegan / gluten-free)
1. Prepare dried shitake stock the day before. Rinse dried shitake mushrooms under running water and
submerge into warm water for 3 minutes.
2. After 3 minutes, discard the warm water and submerge with 0.5 litre of water. Leave them in the fridge
overnight.
3. Pass though fine chinois and set aside for later use.
4. Prepare kombu stock. Submerge dried kombu with 0.5 liter of water and leave at room temperature for 2
hours.
5. After 2 hours, bring the liquid up to 60 degrees celsius and keep it at that temperature for an hour.
6. Finish Shojin stock. Pass and mix both shitake and kombu stocks through chinois. Take 800g of each stock
into a separate pan.
7. Bring them to boiling point and reduce the heat. Season with. salt, mirin and sake. set aside to cool.
8. Prepare the turnip (or daikon radishes). Cut stalks/leaves off from the turnip (make sure to keep the stems
together) and remove excess part of stalks. Wash stalk well to remove all sand/soil.
9. Peel turnip. Make sure to remove strings under the skin.
10. (Optional) Curve the turnip into chrysanthemum shape.
11. Parboiling turnip. In a saucepan, place the turnip, rice (uncooked) and add cold water enough to completely
cover the turnip.
12. Gently simmer for approx. 7 minutes (core to be undercooked). After 4 minutes, add stalks into the boiling
water. Once boiled, place a whole pan under the tap and rinse under gentle running water for 30 minutes.
13. Braising turnip. In a saucepan, place the turnip and shojin stock and gently bring to boil. Gently simmer for 5
mins and set aside to infuse the flavour.
14. Make miso. Bring approx. 50g of sake to boil and set fire to it to cook off all alcohol. Once complete, take 25g
of the flambé sake and mix with other ingredients except truffle oil.
15. Gently bring them to boil and gently simmer for 2 minutes. Set aside to cool.
16. Once cooled to room temperature, add truffle oil and stir well.
17. Assembling. Gently heat up both the turnip and miso. Once ready, plate the sauce in the middle of the
plate and place the turnip on top. Drop some miso on top then let the stalk sit on top.
18. Sprinkle some chrysanthemum petals and finally shave some fresh white truffle (both optional) .MASAKI SUGISAKI’S DISH
Braised Tokyo turnip with white truffle miso (Vegan / gluten-free)THE CHEF SALLY ABÉ Following a 6 month placement at The Savoy in 2007 Sally joined Gordon Ramsay at Claridge’s. Two years later, Sally joined The Ledbury in Notting Hill. where she spent the next five years, honing her skills and technique under the expert guidance of two-Michelin-starred chef, Brett Graham. It was here that Sally feels she really mastered the art of the cooking and, working across all sections of the kitchen, experiencing how a Michelin-starred restaurant works. In 2016, Sally joined chef Phil Howard for the opening of Elystan Street. Sally was subsequently appointed Sous Chef at Elystan Street and stayed there until February 2017, when Brett Graham invited her to take over as Head Chef at The Harwood Arms – which remains to this day London’s only Michelin-starred pub. THE RESTAURANT HARWOOD ARMS The Harwood Arms is the first and only London pub to be awarded with a coveted Michelin star. Founded by Chef Brett Graham of The Ledbury, Mike Robinson of Pot Kiln Pub, and Edwin Vaux of Vaux Brewery, the team is led by Head Chef Sally Abé. Hidden away in the back streets of Fulham, The Harwood Arms seats 60 covers and offers award-winning food and wine in a casual and relaxed setting. Provenance is key to the pub’s success, having developed relationships with the best suppliers to keep consistency of quality. Proudly serving British food with a focus on game, the team strive to use as much wild food as possible, with sustainability being of the utmost importance. .
SALLY ABÉ’S DISH
Page 1
THE DISH
DEVILLED CRAB TARTLETS
THE INGREDIENTS THE HOW TO
Makes 6 tarts 14 STEPS
SHORTCRUST PASTRY - Shortcrust Pastry
330g plain flour 1. Mix the flour, salt and butter together on the Hobart with the paddle
150g butter, diced until breadcrumb consistency
60g egg yolks 2. Mix together the egg yolk and water and slowly add to the bowl, mix
3g salt until fully incorporated and the pastry leaves the edges of the bowl clean
3. Divide into 9 blocks and chill for one hour
DEVILLED CRAB TARTLET - 4. Roll into sheets to a thickness of 3mm then cut out with the largest
3 eggs cutter
300g double cream 5. To cook, spray the tart moulds with oil spray
125g cheddar, grated 6. Roll each piece of pastry to a thickness of 2mm and carefully line each
150g picked white crab meat mould. Prick the bottom of the shells with a fork. Lay a double layer of
A generous pinch of cayenne pepper clingfilm in each case and fill with baking beads/pearl barley. Leave to
A generous pinch nutmeg (Use whole rest in the freezer for 20 minutes
and microplane) 7. Bake at 175 fan 3 for around 12 minutes then remove the baking beads
A generous pinch of ground black and finish cooking for a further 5 minutes until cooked through
pepper 8. Leave to cool then use a microplane to even the edges. Remove from the
Salt to taste cases then brush lightly with egg yolk and return to the oven for 2
minutes to set the yolk
BROWN CRAB MAYONNAISE –
250g brown crab meat – blitzed in Devilled Crab Tartlet
vitaprep until smooth 1. Whisk together eggs and cream then add crab meat and cheese. Weigh
40g yolks all the spices on the gram scales and stir into the mix.
20ml cider vinegar 2. Bake in tart cases at 160 degrees fan 3 for 15 minutes.
400ml grapeseed oil
The juice of 1 lemon Brown Crab Mayonnaise
Salt to taste 1. Add the yolk, vinegar and a pinch of the salt into a food processor and
begin to blend
2. Drizzle in the oil slowly to form a thick mayonnaise
3. Add the brown crab
4. Serve the mayonnaise with the devilled crab tartletsSALLY ABÉ’S DISH
Devilled Crab TartletsTHE CHEF
FLORENT REGENT
At just 17, after an unexpected need to take over his father’s kitchen for three weeks,
Florent and his father, Hervé Regent decided it was a life for him so Florent
embarked on his training. First, at Westminster Kingsway College for three years,
leaving with a professional chef diploma and then, off to Brittany to work at
Domaine de la Rochevilaine, a 4* hotel.
After a year in France, it was time to return and Toulouse Lautrec was founded in
2008 with his brother, Nolan, boasting a two-floor restaurant and a fantastic jazz
club.
THE RESTAURANT
TOULOUSE LAUTREC
Toulouse Lautrec is named after the famous impressionist artist, Henri Toulouse-
Lautrec who was often found immersing himself in the nightclubs of Paris, designing
posters for the famous Moulin Rouge and depicting the dancers and singers of the
time - also indulging in a cheeky absinthe or two. Here at Toulouse Lautrec, we
honour this golden age of art; music and performance with an incredible bill of
events from the best Jazz; Cabaret; Theatre; Workshops and even Alternative Life
Drawing nights.
Serving food all-day Monday to Sunday, the menu offers up delicious French classics
from Foie Gras, Escargots to Cassoulet and a Steak Menu that allows you to build the
perfect plate; from staple sides and nine different sauces to choose from.FLORENT REGENT’S DISH
Page 1
THE DISH
QUICK CASSOULET
THE INGREDIENTS THE HOW TO
Serves 4 7 STEPS
2 tins White Haricot Beans (avg. 800g 1. In a heavy frying pan at medium heat with a little vegetable oil, fry the
each) smoked pork belly (cut into lardons) and the Toulouse sausage (sliced)
2 tbsp Duck Fat until they have a little colour. The confit duck leg on its skin side down to
1 Banana Shallot, chopped crisp up. Reserve to the side.
3 Cloves chopped garlic
2tbsp Chopped Parsley 2. Sweat off the shallot and garlic in the same pan with the butter at a low
50g Salted French Butter heat and add the drained white haricot beans. Raise the heat and add
2 Whole Confit Duck Leg the duck fat and half of the chopped parsley. Bring to a simmer and
200g Smoked Pork Belly (not bacon) constantly mix to ensure the fat blends in. You may need a little water or
2 Toulouse Sausages (250g) stock if it gets too thick. Return the pork belly and Toulouse sausage to
50g Coarse Breadcrumbs or panko the pan.
3. Put the whole mix into a heavy oven proof pot and lay the confit duck
leg on top, but try not to cover the skin so that it will go crispy when
cooking.
4. Put this in a pre-heated oven (180c) for approximately 20-25 minutes
until bubbling and golden colour.
5. Whilst this is cooking, in a clean dry pan at medium heat, toast the
breadcrumbs until golden. Ensure you keep tossing the breadcrumbs to
avoid burning. When they start to get golden, add the remaining garlic
and parsley and then remove from the heat.
6. Spread the breadcrumbs on top of the cassoulet and leave for another 5
minutes in the oven.
7. Served with a side salad.FLORENT REGENT’S DISH
Quick CassouletTHE CHEF
ALEX DILLING
Born in London and raised in the US, Alex Dilling was lucky enough to grow up in a
family that had a great passion for food, therefore quickly affirming that the culinary
arts was his life’s calling.
His culinary journey started when he worked for the master of French gastronomy,
Alain Ducasse, under the direction of Didier Elena and Tony Esnault at Adour in New
York. During his time, the Manhattan destination received two Michelin stars.
In 2012, Alex built upon his knowledge and skills as Chef de Cuisine at New York
‘hidden gem’, Caviar Russe and earning a Michelin star in 2013, a clear highlight and
defining moment in his career.
Moving back to London Alex went on to work with Hélène Darroze at The Connaught
where he led the team as Executive Corporate Chef, helping maintain the London
restaurant’s two Michelin stars, as well as overseeing the Paris site and global events
in Japan, Mexico and New York.
Alex’s ingredient-led approach to cooking he feels is genetic; having enjoyed his
mother’s exceptional home cooked fayre as a child and spending time with his
talented grandfather. Together they would scour the markets of San Francisco in
search of seasonal ingredients, preparing them to perfection and ensuring their most
dominant tastes were respected, served, shared and enjoyed.
Alex strives to be as meticulous and precise as possible which has become ingrained
in his style today, apparent through the execution of his most recent menu at The
Greenhouse. Alex took control of the kitchen at The Greenhouse in August 2018
gaining 2 Michelin stars, Four AA Rosettes and continue to win the praise of food
critics, gourmets and food lovers alike.
Harwood Arms, FulhamALEX DILLING’S DISH
Page 1
THE DISH
MACKEREL ESCABECHE
THE INGREDIENTS
Serves 2
MACKEREL - FENNEL JUICE –
2 mackerel 1/2pc fennel
120g rice vinegar 2pc small granny smith apples
60g water 2 tsp. lime juice
60g white wine 1 pinch of salt
2g coriander seeds
2g cumin seeds CROUTONS -
2g salt 1 slice of country bread
60g sugar -> use sour dough or toast as alternative
olive oil
VADOUVAN CREAM – Salt
40g creme fraiche
100g whipping cream GARNISH –
4g vadouvan coriander chiffonade
1g salt fleur de sel
olive oil
PICKLED CARROTS –
1pc orange carrot
1pc yellow carrot
1pc purple carrot
150g water
100g rice vinegar
2g fennel seed
2g coriander seed
5g salt
38g sugarALEX DILLING’S DISH
Page 2
THE HOW TO
12 STEPS
Mackerel Escabeche
Mackerel
1. Lightly toast the spices in a pan on low heat, after add the water, rice vinegar, salt and sugar. Stir the
pickling liquid until the salt and sugar has dissolved but do not boil it. Let the pickling liquid sit in the fridge
for two days for an optimal result, after pass it through a strainer to remove the spices.
2. Place the deboned mackerel fillets in a bowl and pour over the cold pickling liquid. Cover the surface with
cling film to ensure the mackerel is fully in the pickling liquid.
3. Let the mackerel cure for at least 5 hours depending on the thickness of the fillets. Slightly dab the mackerel
on a kitchen paper just before serving.
Vadouvan Cream
1. Whip the creme fraiche and whipping cream together in a bowl with a whisk. Season the cream with salt
and vadouvan. Place the vadouvan cream back into the fridge until serving.
Pickled Carrots
1. Lightly toast the spices in a pan on low heat, after add the water, rice vinegar, salt and sugar. Stir the
pickling liquid until the salt and sugar has dissolved but do not boil it. Let the pickling liquid sit in the fridge
for two days for an optimal result. After pass it through a strainer to remove the spices.
2. Cut all three carrots very thinly on a mandolin if possible, then cut them in your desired shape. Put half of
each carrot shavings on the side in separate bowls and pour hot pickling liquid over it. Do not mix the
different colours together. Keep the rest of the carrot shavings in cold water.
Fennel Juice
1. Remove the fennel stalk and the core of the apples. Cut them into pieces and place them in a juicer,
alternatively you could use a high speed blender and pass the liquid through a fine strainer. Season the
fennel juice with a pinch of salt and lime juice to maintain a vibrant green colour.
Croutons
1. Remove the crust of the bread and cut it into small dices. Add the bread cubes together with the oil into a
pan and fry them on medium heat until they are evenly golden brown.
2. Drain the croutons from the leftover oil and place them on a kitchen towel. Season the croutons with salt
while they are still hot.
Plating
1. Cut each mackerel fillet into 7-9 slices and place them on a plate. Add the vadouvan cream on top of the
mackerel and sprinkle coriander chiffonade and croutons on top.
2. Garnish the mackerel with pickled and fresh carrot shavings. Season the dish with fleur de sel and olive oil.
3. Pour the fennel juice on the side of the mackerel and serve it.ALEX DILLING’S DISH
Mackerel EscabecheTHE CHEF URSULA LAKE Ursula Lake is a naturopathic vegan chef, qualified from the London College of Naturopathic Medicine. She wrote and photographed The Vegan Lockdown Larder, a vegan recipe book, during the lockdown in her kitchen in London in 2020. The book focuses on creating recipes that use cost effective, larder staples that are appealing to everyone, not just vegans! Ursula is passionate about all aspects of a healthy, holistic lifestyle but is particularly interested in the connection between the gut and the mind. In the book, she aims to provide delicious, nutrient dense food that will taste indulgent but be kind to your body, nurture your gut biomes and, importantly, fuel your day. . THE RESTAURANT RETREATEAT Ursula is also the founder of RetreatEat a vegan, naturopathic catering service that caters for private events, photographic shoots and of course yoga retreats! The pandemic has seen the cancellation of most of the events that were planned for the business in 2020 and some of 2021. This has made Ursula slightly alter her business model so that now her website features an online larder platform where you can purchase a selection of gluten and refined sugar free, vegan product like her best-selling Gratitude Granola and of course, her recipe book.
URSULA LAKE’S DISH
Page 1
THE DISH
ROASTED CAULIFLOWER TACOS
THE INGREDIENTS
Serves 2 (2 tortillas each)
INGREDIENTS - FOR THE SPICY TOMATO DRESSING -
½ a large cauliflower, cut into florets 160ml Nama Shoyu (fermented soy
200g sweetcorn sauce) or ordinary soy sauce
1 tbsp olive oil 60ml of lime juice (about 4 limes)
A pinch of salt and pepper 30ml of maple syrup
1 red onion, sliced 2 tsp of coriander seeds
The juice of 2 limes 1 tsp of sea salt
4 small corn tortillas. I like the sprouted corn ½ tsp of black pepper
ones from Food for Life 105ml of sesame oil
20g radishes, thinly sliced 8 jalapeno chilli peppers- seeded and
Alfalfa sprouts and/or coriander to decorate roughly chopped
50g of sundried tomatoes
FOR THE CASHEW CREAM SAUCE - Half a red pepper
100g cashew nuts, ideally soaked for 6-8 hours 25g of Thai basil
or overnight in filtered water. 25g of fresh mint
50g sunflower seeds
1 garlic crushed clove
1 tbsp tahini
1 tbsp rapeseed oil
The juice of 1½ limes
½ tsp sea salt
90ml waterURSULA LAKE’S DISH
Page 2
THE HOW TO
6 STEPS
Roasted cauliflower and sweetcorn tacos with picked pink onions.
1. Line a baking tray with greaseproof paper. Place the cauliflower florets on the baking tray and drizzle with
olive oil, salt and pepper, and roast in the oven for 20 minutes before adding in the sweetcorn and returning
to the oven for another 20-25 minutes until the cauliflower is browned on the edges. If you want to speed up
this process, steam the cauliflower for about 5 minutes before roasting and then take 20 minutes off the
oven time.
2. While the cauliflower is cooking prepare the pink onions. In a small frying pan heat a little oil, add in the
onions and cook on a low heat for 10 minutes until completely soft but not browned. Tip the onions into a
bowl and squeeze over the lime juice so that they are completely covered. Leave for 15 minutes until they
turn bright pink.
3. To make the creamy cashew sauce, place all the ingredients in a small food processor like a Vitamix or Nutri
Ninja and blitz until smooth. If you didn’t have time to soak the nuts, put them in boiled water with the
sunflower seeds for 30 mins. The result will be chunkier but it will still taste good.
4. To make the spicy tomato sauce, measure all the ingredients into a powerful blender (Vitamix etc) and
blend on high for 5 minutes to create a smooth sauce. Transfer the sauce to a glass jar or other container as
this will make more than you need for this recipe.
5. When the cauliflower is nearly cooked, place a small saucepan on a medium heat and heat each tortilla on
each side to warm up them in foil to keep warm until you are ready to eat.
6. Assemble the dish by filling each tortilla first with a layer of the cashew sauce, and then topping it with
roasted cauliflower and sweetcorn, sliced radishes, the pink onions and a good drizzle of the spicy tomato
dressing. I like to decorate mine with some alfalfa sprouts and coriander too.
NB. This recipe will make more of the spicy tomato sauce than you need for this dish, but it’s so good, you will be
glad you a have a jar of it in the fridge and will be putting it on everything! However just halve all the ingredients
if you want to make less. If you don’t have enough time to roast a cauliflower, the dish is still amazing with some
quickly steamed veggies, or maybe some tofu or tempeh. Oh and a few slices of avocado is perfect here too.URSULA LAKE’S DISH
Roasted cauliflower and sweetcorn tacos with picked pink onions.THE CHEF KARAN GHOSH Head chef at The Drop Wine Bar, Coal Drops Yard, Kings Cross for the Harts Group since September 2018. Born in Kolkata, India and moved to London in 2008, pursuing my Bachelors and Master’s degree in Hospitality Management. In my 11 years as a chef I have worked my way up from Commis Chef at the 5 star, Metropolitan hotel in Mayfair via Crown Aspinalls, The Royal Albert Hall & Thomas's Cafe at Burberry where I worked as Head Chef before moving on to The Drop. My cooking style is innovative and simple focussing on fresh seasonal British produce exploring modern variations of British cuisine. I love marrying flavours from Asia especially from back home (India) with tastes from all parts of the world. THE RESTAURANT THE DROP WINE BAR The Drop is a wine bar and restaurant in Coal Drops Yard, King’s Cross, from the people behind Barrafina, Quo Vadis and El Pastor. We serve carefully sourced wines and broadly British dishes, with a focus on provenance and personality. For us, the joy of drinking wine is about a shared experience. For this reason, many of the bottles on our list come from winemakers who we’ve met on our travels, or who we admire for their ‘gently does it’ approach to making wine. Food-wise, we work simply with the best seasonal ingredients we can get our hands on. Beautiful meats, cheeses and vegetables, and the freshest oysters served from our cart. It’s broadly British, but we wouldn’t baulk at a burrata.
KARAN GHOSH’S DISH
Page 1
THE DISH
SPICE ROASTED BUTTERNUT SQUASH
Spice Roasted Butternut Squash, Caramelised Shallots, Coconut
Relish, Cavalo Nero, Tamarind Dressing, Crispy Curry Leaves
THE INGREDIENTS
Serves 4
INGREDIENTS –
240g Cavalo Nero
SPICE ROASTED BUTTERNUT SQUASH - TAMARIND DRESSING -
1.2kg Butternut Squash 2 tsp Tamarind Paste
4 tbsp Rapeseed Oil 1 tsp Chaat Masala Powder
1 tbsp Panch Phoron 1 tsp Cumin Seeds
1 tbsp Tandoori Powder 1/2 tsp Dry Mango Powder
10 Curry Leaves 1 tbsp Caster Sugar
Salt & Pepper ¼ Lemon
100ml Rapeseed Oil
COCONUT RELISH - Salt & Pepper
150g Desiccated Coconut
250ml Coconut Milk CARAMELISED SHALLOTS -
1 tbsp Rapeseed Oil 1 tbsp Rapeseed Oil
1 tbsp Caster Sugar 2 Shallots
½ tsp Black Mustard Seeds 2 tbsp White Wine
1 Shallot (finely chopped) Salt
½ Lemon
2 Dry Red Chillies TO GARNISH -
6 Curry Leaves Crispy Curry Leaves
1/2 tsp Salt Caramelised Shallots
CRISPY CURRY LEAVES -
24 Curry Leaves
200ml Rapeseed Oil (for deep frying)KARAN GHOSH’S DISH
Page 2
THE HOW TO
14 STEPS
Spice Roasted Butternut Squash, Caramelised Shallots, Coconut
Relish, Cavalo Nero, Tamarind Dressing, Crispy Curry Leaves
1. Pre heat the oven to 230˚C.
2. Peel the butternut squash. Remove the seeds. Cut in big chunks and lay on a baking tray.
3. Heat up the oil in a sauce pan and add the panch phoron. As soon as the spices start sizzling, turn the heat
off and add the curry leaves. Make sure you stick a lid on as soon as you drop the curry leaves as it will start
splattering hot oil.
4. Pour this on top of the squash. Season with salt and pepper and tandoori powder. Drizzle sherry vinegar and
mix well making sure the squash is well coated with the spices.
5. Roast the squash in the oven for 30 minutes.
6. While the squash is roasting, fry your curry leaves. Heat up 200ml of oil in a sauce pan. Fry the curry leaves
till they turn translucent. Make sure you stick a lid on as soon as you drop the curry leaves as it will start
splattering hot oil. Fry the curry leaves and set aside on a kitchen roll.
7. For the coconut relish, add oil in a saucepan. Add mustard seeds, dry red chillies, curry leaves and chopped
shallots. Cook for a minute and then add the desiccated coconut, coconut milk, salt and sugar. Let it cook on
low heat for 15 minutes till the milk starts to reduce by half. Once reduced add lemon juice, mix well and set
aside.
8. For the tamarind dressing, start by dry roasting the cumin seeds in a frying pan and then grind to a fine
powder.
9. In a bowl, add that ground cumin, tamarind paste, lemon juice, dry mango powder, chaat masala, salt and
sugar. Then gradually add the oil and whisk simultaneously till it emulsifies.
10. For the caramelised shallots, heat a tablespoon of oil in a frying pan. Cut the shallots in half (lengthwise).
Place the two halves with the flat side facing down. Season with salt. Press down with the help of a plate.
Heat should always be on high. When you see the shallots completely burnt (they should go black), add the
white wine, turn off the heat, cover with tin foil and set aside to cool.
11. Once cool, uncover and remove each petal carefully and set aside.
12. The squash should now be cooked after 30 minutes. Use a fork to check. You should be able to pierce
through with ease. If it is still hard roast for a couple more minutes.
13. Lastly, heat up 1/2 tbsp. of oil in a pan. Add the cavalo nero and season with salt. Add a splash of water and
cook for 30 seconds. Remove from heat and set aside.
14. To dress the plate, start by drizzling the tamarind dressing on the plate first. Then add the coconut relish at
the centre of the plate and spread it out slightly. Then build the squash, caramelised shallots and cavalo
nero, giving it a bit of height. Then add the crispy curry leaves on top as garnish.KARAN GHOSH’S DISH
Spice Roasted Butternut Squash, Caramelised Shallots, Coconut Relish,
Cavalo Nero, Tamarind Dressing, Crispy Curry LeavesTHE CHEF EDOARDO PELLICANO Edoardo started his career as Commis Chef at Michelin-starred Italian restaurant Locanda Locatelli, before joining Viajante where he stayed for three years, quickly progressing through the ranks to become Senior Chef De Partie. 2015 saw Edoardo move to Copenhagen where he spent time in the research and development kitchen at Noma, Rene Redzepi's world-renowned restaurant, refining his acquired skills and exploring new ones. In 2018, Edoardo opened Mãos, a sixteen- seat communal restaurant dining room in Shoreditch, as Executive Chef he creates highly-detailed and unique dishes, using the season’s best produce and ingredients. In 2019, Edoardo was awarded his first Michelin star. THE RESTAURANT MÃOS Mãos was founded in 2018 as an intimate space to create – dedicated to culinary freedom, exploration and shared experience. Up to sixteen guests are invited to dine around a communal table to enjoy a seasonal dinner menu by Executive Chef Edoardo Pellicano. The single seating per evening allows the team at Mãos to execute dishes with the utmost attention to research, technique and process, achieving a level of detail that would not be possible in most kitchens around the globe, as well as the flexibility to develop, age and ferment products in-house. Guests are invited to move throughout the space, into the kitchen or the adjacent wine room, creating an experience more akin to a private dinner than a traditional restaurant dining room.
EDOARDO PELLICANO’S DISH
Page 1
THE DISH
TAGLIATELLE PASTA WITH PRAWNS
Tagliatelle pasta, carabinero prawns and Kaluga caviar
THE INGREDIENTS THE HOW TO
Serves 2 11 STEPS
PASTA DOUGH – The Dough
250g 00 flour 1. For the pasta dough, mix all the ingredients apart from the water and
1 ½ egg yolks keep kneading until it comes together.
1 egg yolk 2. Add little amounts of water if too dry.
water to loosen up if too dry 3. Let the dough rest for 20 minutes, cover it with a damp cloth and roll out
using pasta machine.
PASTA SAUCE -
2 large carabinero prawns The Sauce
4 cloves of garlic 1. For the sauce, separate the heads and shells of the prawns and marinate
2 birds eye chilli the flesh with a drizzle of olive oil and leave at room temperature.
4 tbsp olive oil 2. Break up the prawn heads and shells, fry in a pan on high heat until
2 tbsp of dry sherry nicely toasted. Add the whole garlic cloves and tomato puree and cook
1 tsp tomato paste out.
500ml of water 3. Add sherry to deglaze and then add water to make an intense prawn
stock.
TO GARNISH - 4. Pass through sieve.
Caviar
Plating
1. Put your pot of water on to boil for the pasta. Start to sauté the rest of
the garlic and chilli with olive oil. Once the chilli and garlic has softened
add the prawn stock and start to reduce. You want to reduce the stock
until it’s glossy and has a nice intense flavour.
2. Cook the pasta for one minute and transfer into the sauce pan with a
ladle of pasta water and cook for another minute or until cooked
through.
3. Slice the prawns and start to assemble the dish on the plate.
4. Finish with a generous spoon of caviar.EDOARDO PELLICANO’S DISH
Tagliatelle pasta, carabinero prawns and Kaluga caviarTHE CHEF
AMY ELLES
Amy Elles is chef/owner of the Harbour Cafe, a beach cafe located in Elie on the
shores of the Firth of Forth.
Wanting to bring her culinary experiences to a wider audience, Amy launched The
Laughing Stock. Offering a diverse menu of street food, it provided the opportunity
and confidence which lead to the creation of Stocks Events, their private event
catering company. A natural progression then saw the opening of their first Harbour
Cafe in 2018. Amy competed in the Scottish regional heats of the 2019 Great British
Menu.
Her food is an inspiring synthesis of the amazing seafood, organic meat and seasonal
vegetables literally on her doorstep.
THE RESTAURANT
THE HARBOUR CAFÉ
Situated on a rocky promontory adjoining the harbour pier in Elie, and constructed
by her husband Jack, the Harbour Cafe incorporates all that Amy is about. Big
windows that drop open overlooking the water, chilled music, good wines and a
regularly changing menu all adding to the relaxed laid back atmosphere.
Inspired by her travels, the menu contains influences from Scandinavia, Spain, Italy
and France, all served with an informal style and impressive eye for detail.
With seating for up to thirty five inside and another twenty outside, space is tight but
there is also a brilliant take-out option; meaning you can buy your lunch and eat it
on the beautiful beach fifty yards away.AMY ELLES’ DISH
Page 1
THE DISH
SQUID & CHORIZO
THE INGREDIENTS THE HOW TO
Serves 4 7 STEPS
4 medium or 8 baby day boat squid The Dough
(cleaned and scored)
8 mini chorizo picante (raw) 1. Slice the leeks into 1cm rounds, slice the onions, chop the celery into 1
1 leek cm pieces, peel and thinly slice the carrot, peel and dice the potatoes to
1 medium white onion a similar size to the chorizos, deseed the pepper and also chop to a
2 sticks celery similar size to the chorizo.
1 carrot 2. Melt the butter with oil in a sauté pan, add the mustard seeds, when
1 romesco pepper they pop add the vegetables and cumin and sweat until they begin to
2 cloves garlic, crushed. soften.
3 medium potatoes (waxy variety) 3. Add the potatoes and chorizo and cook for a few minutes.
20 baby plum tomatoes 4. Add cold water to just cover the vegetables and chorizo and cook until
1 small bunch flat leaf parsley the potatoes are soft (about 15 mins)
½ tsp mustard seeds 5. Add the tomatoes and cook for 5 mins.
½ tsp toasted cumin 6. Then add the prepped squid and cook for 2 mins.
25gm butter 7. Check seasoning and garnish with chopped parsley.
Splash olive oil
Water to cover
Salt
TO GARNISH -
Sourdough breadAMY ELLES’ DISH
Squid & ChorizoTHE CHEF CHRIS GOLDING Chris Golding first started working in a local Japanese restaurant at just 14 years old. By 23, he had risen to sous chef at Michelin-starred Nobu, via a 3 year stint at Marco Pierre White’s Mayfair restaurant, Mirabelle. His first executive head chef position came when Chris was tasked with running the kitchen of the newly opened five-star Ampersand hotel in South Kensington Three years later, Chris moved to Israel, where he spent two years as head chef at the Tel Aviv branch of Dinings, which is known for serving tapas which blend izakaya cooking with modern European cuisine using local ingredients. THE RESTAURANT PANTECHNICON Pantechnicon where Chris is Executive Head Chef, is a celebration of contemporary, creativity and craftsmanship that explores Japanese and Nordic cultures through food, drink, retail, and design. Pantechnicon is home to Eldr, a restaurant focusing on traditional Nordic cooking methods such as smoking, pickling and fermenting, using the best of British produce. Japanese restaurant, Sachi and the UK’s first branch of Japanese inspired Café Kitsune.
CHRIS GOLDING’S DISH
Page 1
THE DISH
BAKED SEA BREAM
Baked Sea Bream, smoked potatoes & aubergine, pistachio pesto
THE INGREDIENTS THE HOW TO
Serves 4 11 STEPS
Main ingredients: 1. Firstly, make the pesto by blending all the ingredients together, set aside
4 fillets of seabream, skin on, rubbed in the fridge
lightly with olive oil and seasoned with 2. Then make the stewed aubergine by warming the olive oil and gently
sea salt browning the garlic in a heavy bottomed pot
200g new potatoes, boiled in salted 3. Add the fennel seeds and star anise and toast slightly
water until tender 4. Lower the heat and add the red onion and chopped fennel, continue to
A few sprigs of dry hay fry gently, ensuring that the onions and fennel don’t colour
5. Add the aubergine, tinned tomatoes, rosemary and water, stir and place
STEWED AUBERGINE – the pot in a pre-heated oven for an hour
200mls light olive oil 6. Remove and allow to cool slightly.
5 cloves of garlic, peeled and minced 7. Place the fish fillets on top of the seasoned potatoes in a large tray and
10g fennel seeds place on the middle shelf in the oven.
2 star anise 8. On a separate tray place the hay and put onto the bottom shelf of the
1 red onion, diced oven
1 head of fennel, roughly chopped 9. Carefully set fire to the hay and close the oven door. This will smoke the
1 medium sized aubergine, diced potatoes and fish. Keep the door closed for a further 8 minutes, enough
1 tin of chopped plum tomatoes time to cook the fish and gently brown the potatoes.
50mls water 10. Gently remove from the oven.
A few sprigs of rosemary 11. To plate the dish, take 4 warm plates, spoon on the stewed aubergine,
then add the smoked potatoes and seabream, and spoon over the
PISTACHIO PESTO – pistachio pesto.
1 small bunch of fresh basil
60g shelled, peeled pistachio nuts
60g grated parmesan
2 cloves of garlic
Olive oil
The juice of half a lemon
Sea salt
Ground white pepperCHRIS GOLDING’S DISH
Baked Sea Bream, smoked potatoes & aubergine, pistachio pestoTHE CHEF
ANNA HAUGH
From Dublin, Ireland, Anna Haugh has been cooking for almost 20 years, working in
Michelin-starred kitchens; The Square with Phil Howard, Pied a Terre with Shane
Osbourne, Paris’ Hotel Lotti, Gordon Ramsay and Derry Clarke. Anna opened Myrtle
restaurant in Chelsea in 2019, with cousin Daniel Haugh as front of house. At Myrtle
Anna serves food that celebrates her Irish heritage, classic french training and
modern European influences.
In 2019, Anna was crowned Best International Chef of the Year at the Food and Wine
awards and followed this with the Newcomer Award at the London Restaurant
Festival Awards.
THE RESTAURANT
MYRTLE
Located in Chelsea, Myrtle Restaurant offers Modern European cooking with an Irish
influence using the finest Irish produce. Myrtle Restaurant presents sophisticated yet
informal dishes in a relaxed dining atmosphere.
Myrtle Restaurant puts a strong emphasis on staff potential and believes an
empowered and engaged team leads to the best possible dining experience for
customers.ANNA HAUGH’S DISH
Page 1
THE DISH
OAT-CRUSTED HAKE
Oat-crusted hake with smoked mackerel chowder
THE INGREDIENTS THE HOW TO
Serves 4 8 STEPS
4x 150g hake skin on THE FISH
1 egg white 1. Season the fish portion with salt
30g jumbo oats 2. Brush the skin side with egg white and sprinkle a mix of oats, coriander
10g coriander seeds seeds and sesame seeds.
30g sesame seeds 3. Bake in a preheated oven at 180c for 6-10 minutes depending on how
Salt thick the portion is.
2x fillets smoked mackerel (skin THE SAUCE
removed) 1. Sweat garlic, thyme and onion in butter for 5 minutes.
250ml milk 2. Add the milk and cream
50ml double cream 3. Bring to the boil
I Clove garlic 4. Add mackerel and blitz in a blender.
1 onion 5. Serve with fresh greens and mash.
Spring of ThymeANNA HAUGH’S DISH
Oat-crusted hake with smoked mackerel chowderTHE CHEF OLLIE TEMPLETON Ollie is the head chef at Carousel, an award-winning restaurant and creative hub in London. Growing up in Spain, he moved to the UK to study at Leith's, before spending two years in the kitchen at Moro. At Carousel, he serves his own dishes during lunch and brings in guest chefs from across the world to cook unique collaborative dinners. . THE RESTAURANT CAROUSEL Since opening our doors in Marylebone five years ago, our award-winning creative hub has been home to an ever-changing line-up of international guest chef collaborations, workshops, exhibitions and all round awesome experiences, morning, noon and night. Big name chefs from all over the world, pasta rolling, miso making, food photography… You name it. No two days here are ever the same. We also partner up with our favourite brands on events of all different shapes and sizes, offering up top- notch food and drink, friendly service and creative in-house production across our three Central London venues: two in Marylebone, one in Seven Dials.
OLLIE TEMPLETON’S DISH
Page 1
THE DISH
SCALLOPS
THE INGREDIENTS THE HOW TO
Serves 4 7 STEPS
SCALLOPS – 1. Prep Scallops and clean the deep part of the shells, brine them in 4% salt
4 Scallops to water solution for 1 hour, pat dry and store in the fridge.
4% Salt brine 2. Cut 200g of the celeriac into small cubes and cook in butter with a lid on
Butchers string so that there is no caramelisation. Add cream and puree in a food
processor, put away until you are ready to cook the scallops.
CELERIAC PUREE - 3. For the mandarin butter, beat in juice and zest into seasoned butter, roll
1 Celeriac in cling film and set in the fridge. Roll the butter to roughly the diameter
50g Butter of the scallop.
20g Cream 4. Pickle the rest of the celeriac and in a 321 apple cider solution (3 water, 2
Salt sugar, 1 vinegar) cut the celeriac into thin matchsticks then cube into the
small pieces. Pour over the dissolved cold pickle brine over the celeriac.
MANDARIN BUTTER - 5. Juice the celery stick and add the juice of 1 mandarin, then add super
1 Green Mandarin Zest + Juice fine celeriac pickle and then the olive oil.
30g Butter 6. Assemble in the shell by adding 1 tablespoon of celeriac puree then the
Salt scallop, then a slice of mandarin butter. Now close with the scallop lid
and tie with a pull bow.
CELERY + GREEN MANDARIN JUICE - 7. Preheat the oven to 180c and bake for 7 minutes. Rest for a further 5
2 sticks of Celery minutes before opening the shell, and pour over the dressing.
1 Green Mandarin
1 tablespoon good olive oilOLLIE TEMPLETON’S DISH
Scallop baked in the shell with celeriac and mandarinTHE CHEF
CHARITH PRIYADARSHANA
Charith Priyadarshana, 32, grew up in a small village outside Colombo, Sri Lanka and
flew to London in 2010 to embark on his career with the help of his brother, who
paid for the flight.
He developed a keen interest and flair for fusion cooking while working as a kitchen
porter, eventually being promoted to junior chef at the Lord’s Cricket Ground
restaurant, Lord’s Tavern.
He later met first-time restaurateur Dom Fernando, teaming up to run supper clubs
around the capital. They opened the 32-cover Paradise on Soho’s Rupert Street early
in 2020.
THE RESTAURANT
PARADISE
Paradise is inspired by the eternal energy of the spirited streets of Colombo.
Ingredient focused cooking with a fiery island accent, Paradise unwraps modern-day
Sri Lanka and its rich food culture, drawing on family recipes influenced by
Portuguese, Malay, South Indian, and Dutch cuisines.
Paradise is the vision from owner Dominic Fernando, captivated by his
grandmother’s cooking and enchantment of native Sri Lanka. Paradise works
exclusively with responsible, passionate farmers and
fishermen, guided by weather patterns and produce. Mixing fruits, vegetables, and
spices from Sri Lanka with British dayboat seafood delivered every morning, Oxford
Down lamb reared by Tom Boothman in Linton and free-range eggs from Fluffets
Farm in New Forest.CHARITH PRIYADARSHANA’s DISH
Page 1
THE DISH
NORTHERN TURMERIC DHAL
THE INGREDIENTS THE HOW TO
Serves 8 8 STEPS
BASE - MAIN DHAL
250 g (1¼ cups) red lentils, rinsed, 1. Place all the ingredients except the coconut cream in a saucepan with
drained 250 ml water and bring to the boil.
1 onion, finely chopped 2. Reduce heat to medium and cook, covered, for 25 minutes or until lentils
2 garlic cloves, crushed are tender and broken down
½ tsp ground turmeric 3. Add more water if necessary and season with salt.
1 tsp Sri Lankan curry powder
6 fresh curry leaves FOR THE TEMPER TOPPING
1 long green chilli, sliced 1. To cook the temper for the dhal, heat the olive oil in a frying pan over
1 cinnamon quill medium heat.
500 ml (2 cups) coconut milk 2. Then add the remaining ingredients and cook, stirring occasionally, for 7
60 ml (¼ cup) coconut cream minutes or until onions are soft and browned.
coriander leaves to serve 3. Remove from the heat and set aside until the lentils are ready.
TEMPER TOPPING - FINISHING TOUCHES
80 ml olive oil 1. Stir the temper into the lentils, then add the coconut cream, stirring to
1 tsp mustard seeds combine.
1 cinnamon quill 2. Top with fresh coriander and serve with rice.
1 large onion, finely chopped
4 garlic cloves, sliced
5 Fresh curry leaves
1 tsp dried chilli flakesCHARITH PRIYADARSHANA’S DISH
Northern Turmeric DhalTHE CHEF JEREMY CHAN Jeremy Chan is the Head Chef and Co-Founder of Ikoyi London. He was born in the North West of England to Chinese and Canadian parents and then grew up travelling a lot in Europe, USA and Hong Kong. He opening Ikoyi in 2017 with best friend Iré Hassan-Odukale. THE RESTAURANT IKOYI Ikoyi is a restaurant in Piccadilly, Central London. We are a restaurant concerned with original, individualistic thinking and no-nonsense cooking with the best possible produce we can find. Furthermore, Ikoyi is arguably the leading restaurant in the world for sub-Saharan West African cuisine as a catalyst for creativity, and one of the first restaurants to use bold heat in a gastronomic setting. Ikoyi earned its first Michelin Star 1 year after opening.
JEREMY CHAN’S DISH
Page 1
THE DISH
NETTLE TAGLIOLINI
THE INGREDIENTS THE HOW TO
Serves 5 - 6 9 STEPS
500g 00 Flour 1. Blanch the nettles in boiling water.
100g Nettles 2. Strain/squeeze well and then puree with the eggs.
2 Eggs 3. Mix with the 00 flour until a smooth dough forms.
8 Cloves Garlic 4. Roll out with a pasta machine into tagliolini.
25g Chilli Flakes 5. Slice the garlic thinly then caramelise with the chilli in 70g of the olive
100g Extra Virgin Olive Oil oil.
75g Parsley 6. Bring a pot of salted water to the boil and blanch the tagliolini for 30
Zest 2 lemons seconds and then add to the garlic and chilli.
75g Parmesan Cheese 7. Add some of the pasta water, the parsley, lemon zest and more olive oil.
(more if needed) 8. Stir vigorously for 30 seconds until the juices are all absorbed into the
pasta.
9. Season with salt and black pepper and generous amounts of parmesanJEREMY CHAN’S DISH
Nettle TaglioliniTHE CHEF
JOHN CHANTARASAK
John Chantarask has half British and half Thai heritage, drawing influences from
both cuisines when creating dishes for AngloThai.
He has a wealth of experience cooking with restaurants and chefs throughout the
UK, Europe, Asia and North America. Most notably Som Saa (London) and Nahm
(Bangkok).
This year John appeared on the Great British Menu representing his home region of
Wales, he has also been twice shortlisted as Young British Foodie ‘Chef of the Year’.
THE RESTAURANT
ANGLOTHAI
AngloThai marries traditional Thai recipes and flavours with seasonal British
ingredients, paired with a low-intervention wine program. This is delivered by
husband and wife team - John and Desiree Chantarasak. AngloThai’s pop-up events
and residencies have been met with widespread acclaim including a rare review
from Marina O’Loughlin of The Sunday Times for a pop-up restaurant, proclaiming
“Chantarasak’s cooking is like a big, glorious, tongue-tingling slap of pleasure in the
chops… each dish is a mini masterpiece” and “John Chantarasak is one of our most
tirelessly curious and talented chefs” .You can also read
