How to cook like Heston

I. BeefPerfect steakINGREDIENTS: Olive oil 2 sirloin steaks, weighing approx. 400500g each Salt and blackpepper 3 cloves garlic, peeled and bashed with the flat part of a knife or by hand 46 sprigs of rosemary 2 strips of lemon zest (use a vegetable peeler) 50g lemonjuice(approx. 1 lemon) 60g rocket leaves 40g parmesancheeseshavings (use a vegetable peeler) Sea saltMethod:1. Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.2. Season the steaks with a little salt and place them away from you in the hot pan for 1520 seconds. Then turn the steaks over and fry for a further 1520 seconds. Repeat this, turning the steaks, for 23 minutes. Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices.3. Remove the pan from the heat and discard most of the oil (but dont clean the pan). Allow the pan to cool for a few minutes, then pour in 120g olive oil. Add the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.4. Strain this dressing through a sieve and add any juices from the steak.5. Slice the steaks thinly (5mm wide) with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish. Spoon over half the dressing.6. Mix the rocket leaves with the remaining dressing and place on top of the beef. Finish with the parmesan shavings and a sprinkling of sea salt.

Heston's ageing trick:Once you've bought your steak take it out of the packet and place it on a wire rack set over a tray. Refrigerate for 2 days to let the air circulate around the meat and start to dry it out. This will concentrate the flavour and start to tenderise the meat. When you're ready to cook the steak, take it out of the fridge and allow it to come to room temperature for 2 hours.

Beef burgersINGREDIENTS:For the burgers 1.8kg sirloin, cut into 3x3cm cubes 13g saltFor the sauce 90g tomato ketchup 145g mayonnaise 15g French's mustardTo serve 10 sliced burger buns, toasted 10 slices gruyrecheese 2 baby gemlettuces, broken into leaves 2 vine-ripened tomatoes, sliced sweet onion, peeled and finely sliced 2 dill pickles, sliced lengthwaysMethod:1. Place 600g of the cubed sirloin in a bowl and sprinkle with the salt. Mix together, cover with clingfilm then place in the fridge for 4 hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.2. Using a meat grinder fitted with a 3mm plate, grind the unsalted sirloin then refrigerate this meat until very cold. Combine the cold ground meat with the cold, salted sirloin cubes and mix well.3. Before you begin the final grinding, place two layers of clingfilm across a chopping board or baking sheet and position it under the mouth of the grinder. Using a coarser, 8mm grinding plate, pass the meat mixture through the grinder. This will retain some larger pieces of the sirloin.4. As the meat comes out of the grinder, have a second person use their hands to lay out the strands of meat on the clingfilm. Try to keep the grain of the individual strands running lengthwise in the same direction without getting tangled together. To do this, start laying the meat down at the edge of the sheet furthest from the grinder and work towards the closest edge.5. Wrap the meat up tightly in the clingfilm, twisting the ends tightly to form a log. Prick a few holes in the clingfilm with a pin to release any air pockets trapped inside, then continue to twist the ends to tighten until the log is about 12cm in diameter.6. Wrap the log in another layer of clingfilm to keep it from coming apart, and refrigerate for at least 2 hours, or until needed.7. When ready to cook, place the still-wrapped log on a cutting board and use a very sharp knife to cut slices that are approximately 2cm in thickness. (The clingfilm helps to keep the meat from falling apart.) Place the finished burgers on a baking tray and refrigerate until needed. If you have more burgers than you need, they can be individually wrapped in clingfilm at this point and frozen until needed.8. To cook the burgers, rub each one with a little oil and place them on the barbecue or a really hot frying pan, and flip them every 1520 seconds. Cook to your liking or for medium rare, take the burger to 45C in the centre. Immediately after the last flip, place a slice of cheese on top of each burger and allow to melt for the final 15 seconds.9. To make the sauce, combine the ketchup, mayonnaise and mustard in a bowl and mix thoroughly.10. To serve, place the bottom half of a bun on a plate and put a burger with melted cheese on top. Place a couple of slices of tomato and onions followed by a couple of leaves of lettuce and a couple of slices of pickles. Finish with a spoon full of sauce. Place the top half of the bun on top and serve.

Oxtail and kidney pudding

INGREDIENTS:For the braised oxtail: Groundnut oil 75g sliced celery 175g leeks, washed and sliced 175g carrots, peeled and sliced 200g mushrooms, sliced 300g onions, peeled and finely chopped 1 star anise 2.5kg oxtail, jointed 250ml red wine 100ml brandy 250g tomatoes, halved 1 bay leaf 2 sprigs thyme 10 blackpeppercorns 750g chicken stock 750g beef stockFor the kidney: 1 veal kidney, cleaned and chopped into approx. 1 cm piecesFor the suet pastry: 500g self-raising flour 250g shredded suet 1 tsp salt 15g baking powder Eggwash Butter and plain flour to line 6 plastic pint pudding basinsMethod:1. Place a pressure cooker over medium heat and add enough oil to coat the bottom. Sweat the celery, leeks and carrots, approximately 10 min. Once soft, remove from the pan and set aside.2. Return the pan to the heat and add a bit more oil, cook the mushrooms for approximately 10 minutes until caramelized. Set aside.3. Place the pan back on the heat, add more oil and cook the onions and star anise. Cook for 10-15 minutes or until soft and caramelized. Add all of the cooked vegetables back in the pan and cook for an additional 5 minutes, remove from the pan.4. Add a splash of water to deglaze the bottom of the pan. Add the liquid to the cooked vegetables.5. To braise the oxtail, place a deep pan over a medium-high heat. Once smoking hot, add enough oil to coat the bottom of the pan and brown the oxtail, in batches if necessary.6. Once the oxtail pieces are well browned, tip any excess fat out of the pan, return to the heat and deglaze by adding the red wine and brandy. Flame off the alcohol by setting fire to the fumes carefully with a match.7. Once the flames have died, add the tomatoes, thyme, bay leaf, cooked vegetables as well as the browned oxtail, peppercorns and both chicken and beef stocks. Bring the pressure cooker to full pressure, reduce the heat and cook for 2 hours.8. To make the pastry, mix the flour, suet, salt and baking powder together in a bowl. Sprinkle 300ml ice cold water over the mixture and, with clean hands, work into a smooth dough. Knead lightly and place in the fridge to rest for 1015 minutes.9. Divide the pastry into 6 x 100g portions and roll out circles that are approximately 3mm in thickness. Grease the pudding basins with a little butter and line with the pastry circles.10. After 2 hours, place the pressure cooker in a sink of iced water to cool completely before removing the lid. Once cool, remove the oxtails from the liquid and pick the meat from the bones. Strain and discard the vegetables and return the liquid to the pan. Place over a high heat to reduce by two-thirds or until a thick glaze is formed, removing any scum that comes to the surface with a ladle.11. Remove the pan from the heat and save some sauce aside to pour over the pudding or inject just before serving. Add the picked meat, kidney pieces and some of the sauce and season with salt and freshly ground black pepper. Stir together before spooning into each pudding basin until they are full of meat.12. With the remaining pastry, roll out lids to cover the basins (approximately 6mm in thickness). Brush the edges with egg wash and press down firmly to seal, trim off the excess dough.13. Place a small square of parchment paper on top of each pudding and secure with an elastic band. Place the puddings in a wide saucepan with enough water to come of the way up the sides of the basins. Allow the water to come to a simmer and cook for 35 minutes. Carefully remove the puddings from the moulds.14. Take some of the warm sauce and using a syringe inject into the pudding. Serve immediately.

Chilli con carne with cornbread muffinsINGREDIENTS:For the spiced butter: 2 tbsp olive oil 1 tsp ground cumin 1 tsp cayennepepper 1 tsp smoked paprika 1 tsp tomato ketchup tsp Worcestershire sauce tsp Marmite 125g unsalted butter, at room temperatureFor the kidney beans: 500ml brine (50g salt dissolved in 500ml tap water) 150g dried kidney beans 500gcherrytomatoes on the vineFor the chilli: Olive oil 450g minced beef 1 large onion, peeled and diced 2 star anise 1 large carrot, peeled and diced 3 cloves garlic, peeled and finely chopped 1 green chilli, de-seeded and diced 30g tomato pure 375ml red wine 50g spiced butter (or more if desired) 3 medium tomatoes, diced 500ml beef stockFor the cornbread muffins: 120g plain flour, plus extra for dusting 120g cornmeal 20g baking powder 1 tsp salt 40g unrefined caster sugar 280ml buttermilk 100ml whole milk 2 largeeggs, lightly beaten 50g unsalted butter, melted and cooled, plus extra for greasing 3 preserved jalapeo chillies, dicedTo finish and serve: 2 redpeppers, de-seeded, roasted and peeled then chopped Salt and blackpepper Finely grated zest andjuiceof 3 limes Spiced butter Gratedcheese Soured creamMethod:1. To make the butter, heat the olive oil in a frying pan and lightly fry the cumin and chilli powder for a couple of seconds. Pour into a bowl and add the smoked paprika, tomato ketchup, Worcestershire sauce, Marmite and butter. Mix together thoroughly, cover and keep in the fridge until required (for up to a week), or freeze for a month.2. For the beans, put the brine in a container, stirring until dissolved. Add the beans, cover and refrigerate for 12 hours.3. Place the tomatoes and 50ml water in a pressure cooker, reserving the vines. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.4. Remove from the heat and allow to cool before taking off the lid. Place the pan over a high heat, stirring frequently until the liquid has reduced by half (approximately 10 minutes).5. Leave the tomatoes to cool, then tip into a container, adding the vines to infuse a fresh tomato flavour.6. To cook the beans, strain them and place in the pressure cooker. Remove the vines from the tomatoes and add the tomatoes to the beans. If necessary, add some water so that the beans are covered in liquid.7. Put the lid on and place the pressure cooker over a high heat. When it reaches full pressure, reduce the heat and cook for 20 minutes. Leave to cool completely before opening. Add this mixture to the chilli when completed.8. To start the chilli, coat the bottom of a large saucepan with olive oil and place over a high heat until smoking hot.9. Add the mince, in batches if necessary so that it browns rather than stews, and cook until evenly coloured. Remove and drain the meat10. Add a little water to the same pan to deglaze it, and tip the water and bits in with the drained meat so none of the flavour is lost.11. Turn the heat down to medium and add another thin layer of olive oil. Add the onion and star anise and cook over a medium-high heat for approximately 710 minutes until the onion begins to colour, then add the carrot, garlic and green chilli. Cook for another 10 minutes or until the carrot is soft.12. Add the tomato pure, stir and cook for another 5 minutes until everything turns a brick-red colour. Pour in the red wine and allow to reduce by two-thirds. Remove the star anise and discard.13. Stir in the spiced butter (for mild-medium heat), the browned mince, diced tomatoes and stock, and simmer over a low heat for 23 hours, stirring occasionally.14. To make the cornbread muffins, preheat the oven to 180C/gas mark 4. Sift the flour, cornmeal, baking powder, salt and sugar into a bowl and make a well in the centre. Mix the buttermilk, milk, eggs and melted butter together and pour into the well. Stir with a wooden spoon until the mixture comes together. Stir in the chillies.15. Butter and flour a 12-hole muffin tin and fill the moulds three-quarters of the way up. Bake the muffins in the oven for 20 minutes. Remove from the oven, de-mould and allow to cool on a cooling rack.16. To finish the chilli, fold the beans and chopped peppers into the chilli, and bring to a simmer. Season with salt and freshly ground pepper, lime zest and juice, and stir in more spiced butter to increase the heat. Serve with grated cheese, soured cream and cornbread muffins.

II. EggsSoft boiled eggsINGREDIENTS: 4 largeeggs Salt and blackpepperMethod:1. Place the eggs in the smallest pan available and only add enough cold water to cover them. Put the lid on the pan and place over the highest heat possible.2. When the water comes to the boil, remove the pan from the heat and wait for 6 minutes.3. After the time has elapsed, remove the lid and carefully remove each egg. Cut the top of each egg before serving in egg cups.

Poached EggsINGREDIENTS: 2 tsp salt 4 largeeggs Salt and blackpepperMethod:1. Fill a saucepan with approximately 15-20cm of water then add the salt. Place a plate upside down in the bottom of the pan then place the pan over a medium heat and bring the water up to 80C.2. One at a time, crack each egg into a ramekin dish and pour it into a slotted spoon with small holes. Allow to drain any residual white for approximately 12 minutes.3. Lower the slotted spoon into the warm water and slide the spoon out. Allow to poach for 4 minutes.4. Remove with the slotted spoon and place on kitchen paper to drain the excess water. Season with salt and freshly ground black pepper.

Scrambled eggsINGREDIENTS: 350gegg(approx. 7 largeeggs) 25ml whole milk 20ml double cream 20g butter Pinch of salt Season with sherry vinegar and brown butterMethod:1. Using a fork, mix the eggs, milk, cream and butter together in a bowl. Season with salt and stir to combine.2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.3. Cook until the eggs begin to scramble this should take approximately 15-20 minutes.4. To serve, season with a few drops of sherry vinegar and brown butter (see tip).

Bacon and egg ice creamINGREDIENTSFor the ice cream base: 400g sweet-cured smoked back bacon 1 litre whole milk 30g semi-skimmed milk powder 24 largeeggyolks 120g unrefined caster sugarFor the crispy soldiers: Clarified butter 1 brioche loaf, crust removed, cut into soldiers (1.5 x 1.5 x 5cm) Golden caster sugarTo serve: 6 mediumeggs Pastry offcuts or other bits of dough, to plug holes 400g dry ice Orange marmaladeMethod:1. To start the ice cream base, preheat the grill to high. Lay the bacon slices on a parchment-lined baking tray and place under the grill for 57 minutes or until crisp.2. When the bacon is cooked, drain on kitchen paper and cut it into strips. Place in a bowl, pour over the milk then leave to infuse overnight.3. The next day, put the milk and bacon into a saucepan and add the milk powder. Place over a medium-low heat and bring to a gentle simmer. Remove from the heat.4. In the meantime, blitz the egg yolks and sugar together using a hand blender. Combine the egg mixture with the warm milk and bacon and return the pan to the heat. Warm the liquid until it reaches 85C.5. Once this temperature has been reached, remove the pan from the heat and pass the ice cream base through a fine sieve into a clean container over iced water, pushing the custard through with the back of a ladle.6. To cook the crispy soldiers, melt a tablespoon of clarified butter in a non-stick frying pan over a medium heat. Add some of the soldiers and fry on all sides, remove and place on kitchen roll to absorb any excess fat. Repeat as necessary to cook the remaining soldiers.7. Clean the pan completely then place it over a medium-high heat. Add enough sugar to cover the bottom of the pan and allow to melt.8. Once the sugar has completely melted and caramelised, add some of the soldiers, no more than 4 or 5 at a time. Turn using tongs in order to cover every side, being careful not to touch the sugar as it is extremely hot. Once coated on all sides, remove the soldiers from the pan, place on a silicone mat and allow to cool. Repeat as necessary, cleaning the pan thoroughly after each use.9. To serve the ice cream, use a large-gauge needle or an egg punch to make a hole in the top and bottom of the eggs and gently blow out the contents. Rinse the shells in cold water and place in boiling water for 45 minutes to sterilise. Remove, allow to cool and plug one of the holes in each shell with pastry.10. Using a syringe, fill the eggshells with the ice cream base. Plug the remaining hole with pastry and keep refrigerated until needed.11. To serve, make the ice cream in front of your guests by cracking an ice-cream base-filled egg into a saucepan and adding some of the crushed dry ice while mixing continuously until the ice cream is formed. This will take approximately 1 minute and it will look like scrambled eggs. Place in a bowl, add a teaspoon of orange marmalade on top of the ice cream, place a slice of crystallised bacon on top and serve with crispy solders on the side.

Lemon tartINGREDIENTS:For the pastry: 300g plain flour 150g unsalted butter tsp salt 120g icing sugar 3 largeeggyolks Seeds from vanilla pod Finely grated zest of lemon 1eggfor theeggwash

For the filling: Finely grated zest andjuiceof 5 lemons 300ml double cream 390g white caster sugar 9 largeeggs 1 largeeggyolkMethod:1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture (approximately 2-3 minutes).2. In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender.3. Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the mixer and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3-5 minutes).4. Mould the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour.5. Roll the pastry between two sheets of baking paper to a thickness of 2mm, using two stacked 2 pence coins as guides, then place in the freezer for 30 minutes.6. Pre-heat the oven to 190C/gas mark 5. Line a 26cm tart tin (2.5cm deep) with the pastry making sure to press it into the edges and leaving the pastry hanging over the edge.7. Take a sheet of baking paper and scrunch it up several times to eliminate any sharp edges. Prick the dough with a fork all over the surface. Place the baking paper on top and add enough coins (or baking beans) to fill the casing of the way up. Place in the preheated oven to bake for approximately 20 minutes or until fully cooked.8. In the meantime, mix some of the leftover dough with an egg using a hand blender.9. After 20 minutes, remove the baking paper and coins and, using a pastry brush, brush the entire surface of the tart with the dough and egg mixture. This liquid pastry will ensure that any holes will be sealed. Return the tart to the oven for an additional 10 minutes.10. Remove the tart from the oven and allow to cool completely.11. When ready to bake, preheat the oven to 120C/gas mark . Place the baked pastry case in the oven to warm up.12. Put all the filling ingredients into a bowl and mix together using a spatula. Place the bowl over a saucepan of simmering water and allow to warm up until the temperature reaches 60C. At this point, strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid.13. Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case to the top, slide the rack carefully back in, and bake the tart for approximately 25 minutes or until the temperature of the filling reaches 70C. Allow to cool completely at room temperature.14. Just before serving, trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard.

Scotch eggsINGREDIENTS: 10 mediumeggs 450g good-qualitysausages, skins removed tsp smoked paprika 2 tsp cornflour 45g Frenchs mustard Salt and blackpepper Plain flour 50g whole milk 125g breadcrumbs (If you use coarse breadcrumbs, blitz them in a food processor for approximately 5 seconds to create a coarse powder so the crumbs dont absorb too much fat during frying.) Groundnut oil, for deep-fryingMethod:1. Preheat the oven to 190C/gas mark 5. Put 8 of the eggs into a pan in which they fit in a single layer. Add enough cold water to cover the eggs by 3cm and cover with a lid then place the pan over a high heat.2. Once the water comes to a boil, remove the pan from the heat and allow to stand for 3 minutes. In the meantime, fill a bowl with ice and cold water and after the 3 minutes, transfer the eggs to the iced water. Leave to cool for 1015 minutes.3. Place the sausagemeat in a food processor with the smoked paprika, cornflour, mustard, and a splash of cold water. Season with salt and freshly ground black pepper and blitz together. Divide into eight balls, approximately 55g per portion.4. Once the eggs are cool enough to handle, carefully peel off the shells using a teaspoon.5. Flatten each portion of sausagemeat between two sheets of clingfilm into a circle, then remove the top layer of clingfilm. Place an egg in the centre of each sausage meat circle. Wrap the sausage meat around the egg, by bringing all of the edges together and twist the top of the clingfilm. Press the edges to seal but dont press too hard. Place in the fridge for 20 minutes.6. In the meantime, put some plain flour into a small bowl and season it with salt and freshly ground black pepper. Beat the remaining eggs in a second small bowl and stir in the milk. Put the breadcrumbs into a third bowl. Roll each coated egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated. Place the eggs in the fridge for 15 minutes.7. Heat a deep fat fryer to 190C or place a deep saucepan of oil over a high heat until it reaches this temperature.8. Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a cooling rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny.

III. ChocolateHot chocolateINGREDIENTS: 50g dark drinking chocolate 40ml whipping cream 120ml semi skimmed milk Pinch of salt 65g dark chocolate, broken into small pieces (minimum 60% cocoa solids)Method:1. Put 350g cold tap water and the drinking chocolate into a saucepan and bring to a simmer over a medium heat. When simmering, add the whipping cream, semi skimmed milk and salt, and stir to combine.2. Pour over the chopped chocolate pieces and whisk to dissolve. Using a hand blender, aerate the chocolate before pouring into a big mug to serve.

TiramisuINGREDIENTSFor the crystallised dark chocolate: 200g white caster sugar 80g dark chocolate, roughly chopped (minimum 60% cocoa solids)For the caramelised GrapeNuts: 50g GrapeNutscereal tsp salt 15g brown sugarTo finish the soil: 60g white chocolate 20g cocoa powder Toasted and caramelised GraoeNuts, roughly chopped tsp salt 60ml hazelnut oil Crystallised dark chocolateFor the dark chocolate layers: 250g dark chocolate (minimum 60% cocoa solids)For the Marsala cream: 3 largeeggs 50g unrefined caster sugar 300g mascarpone 200ml whipping cream 60ml Marsala 1.5g leaf gelatine, softened in a little cold waterFor the sponge fingers: 24 sponge fingers 150ml ground coffee brewed in 400ml water 100ml MarsalaTo serve: Basil and mint leaves to garnishMethod:1. For the crystallised dark chocolate, put 75ml cold tap water and the sugar into a saucepan and place the pan over a high heat. Bring to the boil and continue to heat until the temperature of the liquid reaches 135C or until the syrup at the side of the pan begins to colour.2. Remove from the heat and immediately add the chopped chocolate. Whisk to incorporate the chocolate and continue to whisk until the liquid has completely crystallised.3. Pour the chocolate crystals onto a parchment-lined baking tray and allow to cool. This can be kept in an airtight container in the freezer for up to 1 month.4. To caramelise the Grape Nuts, place them in a frying pan over a high heat and allow to toast for approximately 4 minutes, shaking the pan from time to time. Add the salt and continue to toast for an additional minute.5. Sprinkle the sugar over the surface of the Grape Nuts and stir with a spatula until the surface of the Grape Nuts is well-caramelised.6. Pour the caramelised Grape Nuts on to a parchment-lined baking tray and allow to cool at room temperature.7. To caramelise the white chocolate, preheat the oven to 190C/gas mark 5. Place the white chocolate on a parchment-lined baking tray and place in the oven for 15 minutes. After the first 5 minutes, begin to stir the chocolate every couple of minutes until fully caramelised.8. Mix the crystallised dark chocolate and caramelised white chocolate with the cocoa powder and caramelised Grape Nuts then add the salt and the hazelnut oil.9. To make the dark chocolate layers, break the chocolate into pieces and melt in a bowl over a saucepan of simmering water.10. Pour the melted chocolate over a sheet of acetate. Place another sheet of acetate on top and then place a heavy chopping board on top to create a thin even layer. Place in the freezer for 10 minutes.11. Using a pastry cutter roughly the size of the inside of the flower pots, cut out four discs. Store in an airtight container in between sheets of parchment in the fridge.12. To start the Marsala cream, whisk the eggs with the sugar until light and fluffy.13. In a separate bowl, whisk the mascarpone, whipping cream and Marsala until soft peaks form. Fold the cream mixture into the sugar and eggs in three additions.14. Place 5 tablespoons of the cream mixture in a small saucepan. Squeeze the excess water out of the gelatine leaf, add it to the pan and warm up the mixture just enough to melt the gelatine. Whisk the mixture into the bulk of the Marsala cream.15. To soak the sponge fingers, place them in a flat tray. Mix the coffee with the Marsala, and drizzle some of this over the top. Allow to soak for approximately 1 minute, then turn the sponge fingers over and drizzle with the remaining coffee mixture.16. To assemble the tiramis, place a chocolate disc on the bottom of each pot, then add some sponge fingers soaked in coffee and Marsala. Next add some Marsala cream. Place another chocolate disc on top then some more Marsala cream, one more disc and a final layer of cream. Place in the fridge for at least 2 hours.17. Sprinkle the soil on top of each tiramisu flower pot to cover the surface.18. To finish the tiramis, brush some melted chocolate underneath mint and basil leaves and, when dry, plant them in the edible soil.

Chocolate trufflesINGREDIENTS: 300ml double cream 300g dark chocolate, chopped (minimum 65% cocoa solids) 1 tsp salt Cocoa powderMethod:1. Place the cream in a pan over a medium heat and bring up to a simmer.2. Melt the chocolate in a large bowl over a saucepan of simmering water.3. When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate a third at a time, making sure that the cream is thoroughly incorporated after each addition. Allow to cool slightly.4. Pour the chocolate mixture on to the lined tray and leave to stand at room temperature for 4 hours, then place in the fridge for 5-6 hours or until set.5. Using a small melon baller, scoop balls of the chocolate out of the ganache then roll in cocoa powder before serving.

Exploding chocolate gateauINGREDIENTS:For the base: 150g all butter shortbread biscuits 30g unsalted butter, melted 2 tbsp white caster sugar 25g neutral popping candyFor the chocolate ganache: 175g whipping cream Pinch of salt Pulp from 6 passion fruits 50g fresh custard 110g dark chocolate (minimum of 60% cocoa solids), broken into pieces 50g milk chocolate, broken into piecesFor the flocking: 500g dark chocolate 200g vegetable oilMethod1. Preheat the oven to 180C/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.3. Gently stir in the popping candy. Place the mixture inside a 15cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.4. Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.5. Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.6. Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.7. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.8. After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Place the tart in the freezer at least 4 hours before flocking.9. After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot. Remove the metal ring by lightly warming with a blow torch. Remove by carefully sliding the ring downwards. Place back in the freezer.10. For the flocking, break the chocolate into chunks and place in a small bowl. Melt the chocolate by placing the bowl over a bain marie. Leave to cool slightly before stirring in the vegetable oil.11. Fill the base of a paint gun with the melted chocolate mixture and attach the nozzle. To avoid redecorating the kitchen in chocolate brown, set a large cardboard box on its side to provide a protective roof and walls to work in.12. Remove the gateau from the freezer and carefully lift it onto a plate. Place the gateau in the cardboard box then spray it with the chocolate, turning carefully as you go. Return it to the freezer until 20 minutes before serving.

Iced chocolate wineINGREDIENTS: 2 x 750ml bottles Maury red wine 375g skimmed milk 150g milk chocolate (minimum 33% cocoa solids), chopped Red wine vinegarMethod:1. Place the wine in a saucepan over medium-high heat, bring to a boil and using a blow torch, lite up the surface of the wine in order to flame off the alcohol. Once the flame has died off, continue boiling until it has reduced by half.2. In the meantime, place the milk in another saucepan over medium heat and bring to a boil. Remove from the heat, allow to cool slightly and pour over the chopped chocolate, stirring until dissolved.3. Once the wine has been reduced, allow to cool to room temperature; add the chocolate and milk mixture and allow to completely cool, should take a couple of hours.4. Pass the chocolate wine through a fine sieve that has been lined with a double layer of muslin. Add a splash of red wine vinegar and place in a container in the freezer. This should take about 3 hours.5. Using a fork, scrape the surface to form a slush. Serve in tall glasses.

IV. ChickenBrown chicken stock

INGREDIENTS: 2kg chicken wings 2 tbsp skimmed milk powder Grapeseed oil 150g onion, peeled and finely sliced 75g carrot, peeled and finely sliced 100g button mushrooms, quartered 2 cloves garlic, bashed and peeled 1 reserved carcass from roast chickenMethod:1. Preheat the oven to 200C/gas mark 6. Put the chicken wings into a roasting tray and sprinkle the top with the skimmed milk powder. Place in the preheated oven for 1 hour, turning the wings every 20 minutes to ensure they are golden brown all over. Pour away the fat from the tray and set the wings aside. Add a little water to the tray, scrape all of the bits from the bottom of the pan and reserve the liquid.2. Heat a thin layer of oil in the bottom of a pressure cooker over a high heat. When the oil is hot, add the onions and cook until golden brown and caramelized, stirring frequently to prevent the onions from catching on the bottom of the pan (approximately 45 minutes).3. Add the carrots and continue to cook until they are soft and caramelised before adding the mushrooms and garlic (approximately 20 minutes). Cook until the mushrooms are soft and cooked through (approximately 10 minutes).4. Add the roasted chicken wings and the deglazing liquid as well as the reserved carcass. Cover with 2 litres of water and bring to a simmer, skimming off any impurities that rise to the top.5. Place the lid on the pressure cooker and bring up to full pressure over a high heat. Reduce the heat to low and cook for 2 hours.6. Take the pressure cooker off the heat and leave to cool completely before removing the lid. Strain the liquid through a sieve lined with two layers of wet muslin into another pan, and place the pan in a sink or bowl of iced water to chill it as quickly as possible. Refrigerate overnight and scrape the layer of fat from the surface before using.

Chicken and ham pieINGREDIENTS:For the chicken: 8% brine (1kg cold tap water and 80g salt mixed together) 8 boned and skinned chicken thighs (keep the skin) 500ml chicken stock

For the leeks: 2 tbsp groundnut or grapeseed oil Chicken skin from the thighs 300g washed and finely sliced leeks, white part only

For the button mushrooms: 250g button mushrooms, quartered 25g unsalted butter

For the sauce: 135ml double cream 120ml white wine, reduced to a syrup consistency 135ml whole milk 90ml chicken stock 1 tbsp agar agar flakes

To assemble and cook the pie: 200g cooked ham hock, chopped into small pieces 25g wholegrain mustard 15g Dijon mustard 10g flat-leaf parsley Pinch ofpepper 1 x 250g packet all-butter puff pastry 1 mediumegg, lightly beatenMethod:1. Place the brine in a bowl big enough to contain the chicken thighs. Add the chicken to the water and leave in the brine for 5 hours.2. Rinse the chicken under cold running water for 5 minutes, then pat dry with kitchen roll. Store in the fridge until needed.3. Preheat the oven to 85C.4. Place the brined chicken thighs in an ovenproof saucepan and cover with 500ml of chicken stock. Bring the stock to a simmer over a medium heat then place in the oven for 1 hour 30 minutes.5. Allow the chicken to cool in the liquid before removing and dicing. Retain 90ml of the chicken stock for the sauce which will bind the pies. (The remaining stock can be used for soups or sauces.)6. In the meantime, cook the leeks. Place the pan over a medium-high heat. Add the chicken skin and render the fat from it for 1015 minutes. Remove the skin and discard.7. Reduce the heat to medium and add the leeks to the fat. Cook until completely soft (approximately 15 minutes), then allow to cool in the pan.8. To cook the mushrooms, place a pan over a medium-high heat. Add the butter and when melted, add the mushrooms and cook until lightly colored (approximately 5 minutes). Drain the mushrooms on a plate covered with kitchen paper.9. For the sauce, put the cream, reduced wine, whole milk and reserved chicken stock into a pan and bring to a simmer over a medium heat. Sprinkle in the agar agar flakes and whisk to incorporate. Simmer for 4 minutes then allow to cool and blitz thoroughly with a hand blender.10. When ready to assemble and cook the pie, preheat the oven to 215C.11. Mix the chicken thigh meat, diced ham, leeks, mushrooms, wholegrain and Dijon mustards together then add the sauce. Finely chop the parsley and add it to the mixture. Season with salt and a pinch of freshly ground black pepper and stir until all the ingredients are well combined. Pour into a family-sized pie dish (approximately 28cm in length).12. Roll the pastry on a lightly floured surface until 5mm thick. Lay over the pie dish and fold the overhang around the lip of the dish to seal the edges. Rest for 15 minutes in the fridge.13. Crimp the edges of the pie with a fork for decoration then, using a pastry brush, coat the top of the pie with the beaten egg.14. Place the pie in the oven for approximately 15 minutes or until the pastry turns golden on top.

Chicken consommINGREDIENTS: 1kg chicken stock, chilled 2 dried jasmine flowersMethod:1. Pour the chilled stock into ice cube trays and place in the freezer for at least 6 hours. Once the stock has frozen, remove from the trays (dipping the trays in warm water will help to loosen the cubes).2. Put the cubes into a sieve lined with two layers of wet muslin set on top of a bowl. Cover the whole thing with clingfilm and return to the fridge to melt gently for 24 hours.3. Remove the muslin carefully. Pour the consomm into a clean saucepan and place over a low-medium heat to gently warm through. Place a jasmine flower in each bowl before serving.

Roast chickenINGREDIENTS: 6% brine (300g salt dissolved in 5 litres of water) 1.5-2kg chicken 1 lemon 1 bunch of thyme 125g unsalted butter, at room temperature, plus extra for rubbing into the skin 30ml dry white wine

For the gravy (optional): 20ml dry white wine 250ml chicken stock 1 tsp Dijon mustard 1 sprig of tarragon 1 sprig of parsleyMethod:1. Remove the trussing from the chicken then place it in a clean container. Pour over the brine ensuring that the chicken is submerged then cover the container with clingfilm and place in the fridge overnight.

2. Remove the chicken from the liquid and dry well with kitchen paper. Remove the wishbone and place on a cooling rack over a tray.

3. Preheat the oven to 90C (about fan 70C, gas mark - but use an oven thermometer to get an accurate temperature).

4. Roll and pierce the lemon then place it in the cavity of the bird with half the thyme. Rub some butter on top of the skin.

5. Place the chicken on the rack in a roasting tray and place in the oven. Roast the chicken until the internal temperature in the thickest part of the breast is 60C (this should take 3-4 hours).

6. Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.

7. In the meantime, melt the butter in a pan and add 30ml wine and a few sprigs of thyme. Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning.

8. Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for approximately 10 minutes or until golden brown, taking care that it doesnt burn.

9. Once coloured, remove the chicken from the oven and place on a cooling rack.

10. To carve the chicken, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then sever.

11. Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut. Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.

12. Season with salt and freshly ground black pepper

If making the gravy...

13. When the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the hob over a medium-high heat. Add the white wine and scrape and stir to deglaze the pan. Add the chicken stock and cook until reduced to a sauce. Strain into a small saucepan.

14. Before serving, stir in the mustard and warm through. Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper

V. CheeseCheese fondueINGREDIENTS: 450g gruyrecheese, grated 450g comtecheese, grated 15g cornflour 30ml manzanilla sherry 2 sprigs thyme 3 cloves garlic, bashed 500ml white wine 20ml lemonjuice 5g English mustard powder Pinch of ground clovesTo serve: Cornichons Sourdough bread CruditsMethod:1. In a bowl, mix the grated cheeses with the cornflour.2. Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool.3. Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.4. Add the infused sherry, mustard powder and ground cloves to the cheese and wine and continue to whisk until the fondue thickens.5. Transfer to a fondue pot and serve with cornichons, cubes of sourdough bread and crudits.

Cheese on toast ice creamINGREDIENTS:For the tomato andstrawberryjam: 1.5kg tomatoes, blanched, skinned, deseeded (seeds reserved) and diced 330g strawberries, hulled and quartered 60g golden caster sugar 10ml balsamic vinegar 10ml sherry vinegar 6 mint leavesFor thecheesewafer: 300g parmesancheese, finely gratedFor thecheeseon toast ice cream: 6 slices of white bread, toasted 90g unsalted butter, finely sliced 250g cheddarcheese, sliced 1 litre whole milk 30g skimmed milk powder 8eggyolks 120g white caster sugar 400g dry iceMethod:1. To make the jam, squeeze the tomato seeds through muslin to extract the juices.2. Place these juices in a pan over a medium heat. Add the diced tomato, half of the strawberries and the sugar. Simmer until reduced to a jam-like consistency (approximately 500g in weight). This will take approximately 25 minutes.3. Add the remaining strawberries and both vinegars to the pan and simmer briefly to soften the strawberries. Remove the pan from the heat and cool at room temperature before placing in the fridge.4. To make the cheese wafers, preheat the grill to high. Place the grated parmesan in a saucepan over a high heat and cook until the cheese begins to split.5. Remove the cheese from the pan and place on a flat baking tray lined with a sheet of baking paper. Place another sheet of baking paper on top and roll to a thickness of 1mm. Remove the top layer of baking paper and use a sharp knife to cut triangles out of the rolled cheese.6. Place the baking tray under the grill for approximately 2 minutes or until golden brown. Remove the tray and allow the wafers to cool.7. To start the ice cream, preheat the grill. Place the slices of toast on a baking tray and divide the slices of butter between them, then cover with the cheese slices.8. Place under the grill until the cheese begins to melt and colour. Remove the tray and allow to cool.9. In the meantime, place the milk and milk powder in a pan over a medium heat. Bring the mixture to 52C.10. Whisk the egg yolks with the sugar until light and creamy. Once the milk has reached temperature, add a little to the egg mixture in order to temper it then add the egg mixture to the milk and cook while stirring until the temperature reaches 70C. Hold at this temperature for 10 minutes then immediately cool the pan in a bowl or basin of iced water.11. Put the slices of cheese on toast into the ice cream base and using a hand blender, blitz the mixture until fully incorporated. Pass through a fine sieve and keep in the fridge until ready to serve.12. When ready to serve, chop the mint leaves and stir into the tomato and strawberry jam.13. Place the ice cream base in the bowl of a mixer fitting with a paddle attachment. With the mixer going, add bashed up dry ice until ice cream forms. This should take approximately 1 minute.14. Place a little jam in the bottom of 6 glass bowls, spoon some of the ice-cream on top and finish by adding more jam on top.

Macaroni cheeseINGREDIENTS: 200g macaroni tsp salt 15ml truffle oil 300ml dry white wine 300ml brown chicken stock, infused for 20 minutes with Berkswellcheeserind, keep warm 80g Spenwoodcheese, finely grated 10g cornflour 80g soft creamcheese Blackpepper 15g goatscheese, diced Berkswellcheese, for gratinating

Method:1. Preheat the grill. Place 400ml of water, the pasta and the salt in a pan over medium-high heat. Cook until the pasta is done and all of the water has disappeared. Toss the pasta with the truffle oil.2. In a small saucepan, reduce the white wine over a high heat to 30ml. Add the warm chicken stock to the reduced wine. Mix the grated cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the sauce, then add the pasta.3. Cook over a medium heat until the pasta is warmed through, then stir in the cream cheese. Season with freshly ground black pepper.4. Place in a hollowed-out cheese rind, sprinkle with diced goats cheese and add more macaroni on top. Alternatively, half fill an ovenproof baking dish with the pasta, sprinkle with diced goats cheese and add the remaining macaroni on top.5. Sprinkle some more cheese on top and place under the grill to melt and gratinate the cheese. Serve immediately.

Cauliflower cheeseINGREDIENTS: 50g white caster sugar 100ml white wine vinegar 1 large cauliflower, broken into florets and separated into thirds Groundnut oil 500ml chicken stock, reduced to 200ml and kept warm 300ml white wine, reduced to 30ml 120g grated gruyrecheese 20g cornflour 20g softcheese Knob of butter Drops of truffle oil Extra grated gruyere or cheddar, for gratinatingMethod:1. In a small pan over a medium heat, combine the sugar and the vinegar and bring to the boil. Remove the pan from the heat and pour the liquid over one third of the cauliflower florets. Place in the fridge for at least 30 minutes.2. Add enough oil to a pan to fill three-quarters full and place over medium-high heat. Once the oil reaches 180C, add one third of the florets and fry for approximately 3 minutes, or until golden brown.3. Blanch the remaining third of cauliflower florets in boiling salted water until soft. Drain and set to one side.4. Preheat the grill to high. Add the warm chicken stock to the reduced wine and place over a medium heat.5. Mix the grated cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the liquid. Add the soft cheese and butter and stir until fully incorporated. Remove the pan from the heat.6. Mix the pickled, fried and part-cooked cauliflower florets together in a bowl and toss with the cheese sauce and a few drops of truffle oil. Divide the mixture between individual ramekins and sprinkle a little cheese on top.7. Place the ramekins under the grill or use a blow torch to gratinate the top.

VI. PotatoRoast potatoesINGREDIENTS: 1.25kg large Maris Piper potatoes 1 head of garlic, split into cloves and bashed with the flat part of a knife or by hand (optional) 30g rosemary sprigs (optional) Olive oil SaltMethod:1. Preheat the oven to 180C/fan 160C/gas mark 4.2. Wash and peel the potatoes and cut into quarters. Put them into a bowl under running water for 5 minutes to wash the starch off.3. Cover the potatoes with water in a large saucepan then add the garlic and rosemary if using and bring to the boil. Cook until the potatoes are very soft and almost breaking apart (approximately 2530 minutes). Drain carefully and leave to cool in the colander.4. Pour 5mm of olive oil into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven to pre-heat the oil for 15 minutes.5. Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.6. Drain on kitchen paper and season with salt.

Perfect mashINGREDIENTS: 1kg waxy potatoes, peeled reserve the peelings 240ml whole milk 250g unsalted butter, dicedFor the lime jelly cubes (optional): Juiceand finely grated zest of 10 limes 50g white caster sugar 1 tbsp agar flakesMethod:1. Bring a saucepan of unsalted water to 72C over a medium heat.2. Cut the potatoes into equal-sized pieces, rinse for 5 minutes and put into the pan and bring the water temperature back up to 72C.3. Hold the potatoes at this temperature for 30 minutes, removing the pan to adjusting the heat as necessary.4. After 30 minutes, drain the cooked potatoes and rinse them under cold running water.5. Bring a saucepan of fresh salted water to the boil and add the potatoes. Cook until extremely soft and falling apart.6. Meanwhile, add the potato peelings to the milk, bring to a boil and remove from the heat. Allow to stand for 20 minutes before straining and discarding the peelings.7. Drain the potatoes, return them to the pan over a very low heat to dry them out.8. Put the potatoes through a ricer on to the butter in a bowl, and mix together, then put mixture through a fine sieve add the warmed infused milk and salt to taste.9. Place some of the pommes pures on a plate and sprinkle with lime jelly cubes if using.

Exploding potato donutsINGREDIENTS: 4 King Edward potatoes Sea salt Oak smoking chips 120ml whole milk 2 largeeggs 95g white caster sugar 30ml vegetable oil 10g baking powder 255g plain flour Groundnut oil, for deep-frying Potato milk jam, for dippingFor the potato sugar: 150g white caster sugar 70g reserved potato flesh Green food colouring (optional) 75g neutral popping candyMethod:1. To start the donuts, preheat the oven to 180C/fan 160C/gas mark 4.2. Prick the potatoes all over with a fork then coat them in groundnut oil and place them on a layer of salt spread on a baking tray. Place the tray in the preheated oven for 2 hours.3. Remove the potatoes from the oven and cut them in half.4. Place the smoking chips on the bottom of a saucepan and place over a high heat. Using a blow torch, light the chips until they begin to smoke.5. Using aluminium foil, make a pillow and place in the centre of the pan. Place the potatoes on top of the pillow and cover the pan with a lid. Allow to smoke for 5 minutes.6. When smoked, scoop the flesh from the potatoes and reserve the skins. Put the potato flesh through a sieve and weigh out 130g. Reserve the remaining flesh for the potato sugar (you will need 70g to mix with the food colouring).7. Place the smoked skins in a pan with the milk over a medium heat and bring to a simmer for 5 minutes. Remove from the heat and allow to infuse for 20 minutes before straining.8. In a bowl, whisk the eggs, sugar, infused milk and oil together then add the baking powder and the flour. Mix in the smoked potato flesh.9. Pipe the mixture in rings on to a baking tray lined with baking paper, then place in the freezer for 1 hour.10. For the potato sugar, put 75ml water and the sugar into a saucepan and place over a high heat. Bring up to 160C then whisk in 70g of the reserved potato flesh and the food colouring until crystallised. Sprinkle on to a tray and once cool, add the popping candy and mix well.11. Before serving, fill a saucepan full with oil and place over a high heat until the temperature reaches 180C. Remove the donuts from the freezer and fry until golden brown (approximately 5 minutes).12. Dip the warm donuts intopotato milk jamand sprinkle with potato sugar.

Triple cooked chipsINGREDIENTS: 1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 2 6cm) Groundnut or grapeseed oil SaltMethod:1. Put the cut chips into a bowl under running water for 5 minutes to wash the starch off.2. Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 2030 minutes, depending on the potato).3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.5. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you dont want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)6. Heat the oil in the deep-fat fryer or deep pan to 180C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt.

Potato milk jamINGREDIENTS: 940g demerara sugar 860ml whole milk Skins from 4 baked potatoesMethod:1. Put all the ingredients into a wide-bottomed pan and place over a medium-low heat.2. Cook for approximately 2 hours, stirring regularly until a rich brown colour and a thick, spread-like consistency are achieved (the time will depend on the width of the pan). It is important to remove the foam that collects on the surface of the liquid throughout the cooking time as this can affect the texture of the final jam.3. Strain and reserve in a container in the fridge covered with cling film touching the surface.