Courtesy of head chef William Drabble, Seven Park Place , London, UK

INGREDIENTS

4 x 400 g native lobster

1 large onion

4 carrots

3 sticks of celery

1 small leek

4 cloves of garlic

6 sprigs thyme

6 sprigs tarragon

Olive oil

5 tblsp brandy

2 tblsp tomato puree

1 large cauliflower

METHOD

• To prepare the lobster, place it into the freezer for half an hour. This will render them insensate.
• In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready, in which you will submerge the lobsters.
• In another pan sweat the onions in olive oil, with the carrots, celery and leek until soft then add the tomato puree.. Cook out a little longer and put to one side.
• Now that the water is boiling remove the lobster from the freezer and place onto a chopping board. Pierce the lobster’s head downward with a sharp knife. The procedure must not take more than 10 seconds. Then remove the tails and claws and place the tails into the boiling water (about 20 – 30 seconds) until the shell starts to turn red and the tails turns up. Remove the tails from the boiling water and plunge straight into iced water.
• Put the claws in the water, re-boil and then leave them to cool down in the liquid.
• Remove the tail meat from the shell and place in the fridge.
• Crush all the lobster bones, put the pan with the sweated vegetables back on the stove and heat up, then add the lobster shells to the pan and cook until the protein has started to set.
• Add a little brandy and reduce, then add just enough water to cover the bones, add the thyme and bring to the boil. Cook for 10 mins then add the tarragon, cook for 3 minutes then remove the pan from the heat and leave to stand for a couple of minutes. Pass through a fine chinois into a small pan and bring back to the boil and put to one side.
• Take the claws out of the water, remove meat from shell and put to one side in a fridge – this can be used for a salad at a later date.
• For each portion of sauce take 100ml of lobster stock and add 10g of butter.
• Reduce this very quickly until it starts to thicken then whisk in a dessert spoon of cream for each portion. Put to one side.
• Poach the lobster tails in the remaining stock (just make sure you have enough stock to cover them).
• To poach the tails bring the stock to the boil, drop in the lobster tails and remove from the heat leave to poach for 4 minutes.
• Remove, and rest for a couple of minutes then slice in half.
• Serve on caramelised cauliflower and cauliflower purée with the lobster butter sauce.

CARAMALISED CAULIFLOWER

• Take one large cauliflower
  and section up into florets.
• Cut the florets into slices about 2-3 mm thick. Place all the good quality florets to one side; the remaining will be used for the purée.
• Blanch the slices of cauliflower in boiling salted water until half cooked.
• Then refresh in iced water.
• Drain.
• To serve, caramelise in butter.

CAULIFLOWER PURÉE

• For the purée, chop up all the trimmings into small pieces and place into a pan. Add a little salt and enough water just to cover.
• Boil quickly until almost all of the water has gone, then add a little double cream and boil for a couple of minutes until it starts to thicken slightly.
• It will burn easily so you need to keep it moving in the pan.
• Purée in a liquidiser and pass through a fine sieve.
• To serve dish, place caramelised cauliflower in a round on the bottom of the plate. Purée in the centre then poached lobster tail on top, pour the butter sauce over and serve immediately.

Courtesy of head chef William Drabble, Seven Park Place , London, UK

INGREDIENTS

1 loin of Lune Valley Lamb off the bone

Parsley crumb

1 clove of garlic

1 bunch of freshly picked curly parsley

Olive oil

Breadcrumbs

2 egg whites

1 middle neck of Lune Valley Lamb on the bone

1 onion

2 carrots

2 sticks of celery

1 small leek

6 cloves of garlic

3 sprigs of rosemary

3 litres of good chicken stock

1 tblsp tomato paste

300ml olive oil

Confit lamb breast

1 breast of lamb de-boned and skin removed

Salt

Pepper

Rosemary

Dauphinoise Potatoes

400g of Maris Piper potatoes, peeled and sliced thinly

1 garlic clove, crushed

250ml of whole milk

250ml of double cream

4 sprigs of thyme

Salt

Pepper

Garlic Puree

4 bulbs of garlic

300 ml double cream

Salt

Tomato Confit Garnish

Tomatoes – 300gr

Icing sugar – to sprinkle

Thyme – to sprinkle

Spinach

Oil for deep-frying

A little butter

METHOD

• First job is to braise the middle neck of lamb
• Put some olive oil into a casserole dish, large enough to hold the whole middle neck of lamb
• Caramelise the lamb all over and put to one side
• Add a splash of olive oil into the casserole dish
• Add the carrots, onions, garlic, celery and leek and cook slowly until it starts to caramelise
• Add to it, the tomato puree and reduce down. Then include the chicken stock, and add in the lamb. Bring to boil, add a tight fitting lid and cook in a low oven (about 120˚C) for 3-4 hours
• You will be able to tell when the lamb is cooked as it will simply fall away from the bone
• Remove the lamb from the liquid and put to one side
• Strain the braising liquid through a fine sieve and leave to settle
• Skim the fat from the sauce and add the liquid back to a pan and reduce for the sauce
• Remove the bones from the middle neck
• Then roll the middle neck into a long sausage shape in cling film and refrigerate

• Second job is to take the lamb breast and lightly season it with salt and pepper. Roll it quite tightly then place onto cling film and include some sprigs of rosemary around the lamb. Wrap the lamb in cling film about twelve times
• When wrapped in cling film – then wrap it in tin foil four or five times
• Place the lamb into an oven at 160˚C for 10 – 15 minutes then turn down the oven to 110˚C and cook the lamb slowly for a further 3½ hours until tender
• When cooked, leave to cool until cool enough to handle
• Remove it from the foil and cling film (do this on a tray as a lot of fat will of come out of the lamb) then remove the sprigs of rosemary and place it onto a fresh piece of cling film and roll it firmly six or seven times
• Place onto a tray and refrigerate until set firm. Once cooled, remove the cling film and slice into pieces about 1cm thick. Pass through flour, egg and breadcrumbs and deep fry before serving

• Third Job – To make the parsley crumb, place the garlic, parsley and enough olive oil to puree the mixture like a thick pesto. Add the breadcrumbs, a little at a time, until you get a green coloured bread crumb that is not sticking together
• To cook the loin, season the lamb, roll it in egg white then parsley crumb and place it into a pan with the melted butter and just seal the bread crumbs onto the lamb. Place into the oven at 180˚C for about 3 – 4 minutes
• Remove from oven and rest

• To prepare the potato dauphinoise, finely slice the potatoes
• Then combine the cream, milk, thyme, garlic and a pinch of salt and pepper into a large saucepan and bring to the boil. Once boiling, remove from the heat and leave to infuse
• Lay the potatoes inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
• Preheat the oven to 165˚C
• Pour enough of the cream mixture over the potatoes to cover and bake in the oven for approximately 45 minutes or until slightly golden on top and tender through the middle
• Remove from the oven and allow to cool. Pressing lightly when cool, remove from the dish and cut to whatever shape and size you require

• Tomato confit – remove the skin from the tomatoes, cut them into quarters and remove the seeds. Lay them out on a tray and sprinkle with olive oil, icing sugar, salt and thyme. Place in the oven at 90 ˚C until semi dry. This largely depends on the quality and size of the tomatoes
• To reheat the middle neck, slice it about 2 ½ cm thick, remove the cling film and place into a shallow sided pan. Add a little of the reduced lamb jus and a small knob of butter
• Bring to boil and place into an oven at 160˚C. Be sure to keep glazing the meat with the sauce until it coats it and it becomes shiny, for about 10 -15 minutes

• To make the garlic purée, peel the garlic and place into a large pan of lightly salted water. Bring to the boil and cook until soft
• Drain off the garlic and put into a pan. Add the double cream and a little seasoning. Bring to a gentle boil and reduce until the cream starts to thicken (be careful as it will burn easily)
• Liquidise and pass through a fine sieve
• Reheat the potato dauphinoise in the oven set to 180˚C until hot, 5-10 minutes. Plate immediately

• To serve the dish – you should have your middle neck hot and glazed, your loin cooked and rested in a warm place, and the breast ready to deep fry for 2 – 3 minutes until golden brown
• Spinach – wash 150g of spinach and place a knob of butter in the frying pan and wilt. Add a pinch of salt to season to the top of the dauphinoise potato.

Courtesy of chef Morgan Meunier at Morgan M, London, UK

Ingredients

Frozen ganache centre

200g cream
110g Valrhona 70% chocolate
50g unsalted butter

Sponge

110g 64% Cocoa Barry milk chocolate*
110g butter chopped
35g cocoa powder**
30 g potato flour
3 eggs, separated
120g caster sugar

Milk sorbet

2ltr milk
160g sugar

* available from specialist supplier or good quality milk chocolate

** 21% Cocoa Barry, pure bitter chocolate

Method

Ganache

• Bring cream to boil
• Remove from the heat and mix in large pieces of chocolate and butter
• Whisk until cold, then chill
• Once chilled freeze into desired shape (ideally a small sausage shape)

Sponge mixture

• Melt chocolate and butter in bain marie
• Stir in cocoa and potato flour
• Whip the egg whites and yolks separately and incorporate half of the sugar in each of them
• Fold the eggs into chocolate

Preparation

• Heat oven to 200°C/ Gas Mark 4
• Line small deep metal ring tins 7cm in diameter, with greaseproof paper
• Fill each with sponge mixture
• Place the frozen ganache in the centre then cover with more sponge
• Cook for 12-14 minutes

Milk sorbet

• On the hob, reduce milk with sugar until it’s 800g in weight
• Once cold, pour into an ice cream maker

Serve whilst the chocolate sponge is still warm with the ice cream next to it

Serves: 4

Courtesy of chef Morgan Meunier at Morgan M, London, UK

Ingredients

200g smoked pancetta, chopped into small cubes
1 tin (6 dozen) Escargot de Bourgogne, rinsed and strained
5cl cognac
200g onion, chopped into small cubes
200g carrot, chopped into small cubes
200g celeriac, chopped into small cubes
200g butter
0.5 ltr Chablis
1 bunch of curly parsley

8 cloves of garlic
5cl pastis

Wonton square sheets (Chinese thin pastry)
1 egg beaten

Method

• In a large pan fry the pancetta until crispy, add the snails cook for 2-3 min. Deglaze the pan with the cognac and reserve the pancetta & snails.
• In the same pan, sautée the onion, carrot and celeriac with 50g of butter for 6-7 min, add the pancetta & snails deglaze with the 0.2l Chablis. Then reduce until all the wine has evaporated.
• Blend ¾ of the parsley, 7 garlic cloves and 0.3l of Chablis. Add the paste to the pan with 100gr butter, bring to a boil and reduce on a medium heat for around 15 minutes until the sauce thickens.
• Check the seasoning, add the pastis and leave to cool in the fridge for 1 hour.
• When cool, divide the snail mixture into 24 small balls
• Lay 6 wonton sheets down and brush with egg. Place the snail mixture in the middle, put on top a second sheet of wonton and press gently to remove any pockets of air then place on a lightly floured tray and cover with a tea towel.
• Cook the ravioli for 3 min in large pan of boiling water and drain.
• In a small pan heat 50gr butter, 1 crushed garlic clove and the rest of the parsley (finely chopped).
• Plate the snail ravioli (3 per person) and pour over the garlic and parsley butter.

For 8 people, 3 each

Courtesy of head chef Ian Rudge at The Rib Room, London, UK

Ingredients

500ml red wine
200g caster sugar
1 cinnamon stick
1 star anise
2 cloves
1 orange rind
300g dried cranberries
2 pears (Ideally the Williams Pear)
300g blackberries
200g fresh plums
150g soured cherries
1 vanilla pod.
1 loaf of sliced white bread
(laterally if possible)

• Boil the red wine with the sugar, cinnamon, star anise, cloves, orange rind and the vanilla pod, then leave overnight to infuse for around 12 hours, before passing the mixture through a sieve
• Heat a little of the infused liqueur and add cranberries, before leaving to soak for a further hour
• Boil the plums in a pan of water, and then remove the skin and stones and cutting into quarters
• Peel and slice pears into slices of equal thickness, poach in the remaining infused liqueur and, once soft, add plums and allow to simmer for a further 2 minutes before adding the cherries, blackberries and half of the soaked cranberries
• Cut crusts off the bread and roll flat with a rolling pin. Cut out 8 discs (4 for the top
  4 for the bottom) then use the remaining bread to line the pudding moulds
• Fill the lined cups with the mix, being careful to fill mostly with fruit not using too much of the infused liqueur and leave in the fridge overnight to set
• To create the sauce, reduce remaining liqueur slowly until it thickens slightly, cool and add the rest of the cranberries
• To serve, carefully remove the pudding from the mould, place on the plate and pour over the sauce and serve garnished with a sprig of mint and a scoop of raspberry ripple ice cream

Serves: 4

Courtesy of head chef Ian Rudge at The Rib Room, London, UK

Ingredients

0.8 kg Foie Gras
20 ml Port
20 ml Brandy
20 ml Madeira
10 Figs
0.3 kg Dandelion
1 loaf Brioche
0.4 kg Fig Boiron puree

Foie gras

• Line a long terrine mould with cling film
• De-vein the Foie gras then lay out flat and marinate in port, brandy, Madeira, sugar and salt for 20 mins
• Pat dry then place in a vac pac bag and poach in water at 52 degrees centigrade for exactly for 10 minutes, using a cooking thermometer to maintain the correct temperature
• Leave to cool slightly, then build the terrine to the top of the mould and press, with something heavy, leaving overnight
• Once set, turn out and re-roll in cling film, cutting into 4 pieces of the same size

Fig puree

• Reduce down the fig puree in a hot pan then add lemon juice, a drizzle of olive oil and season to taste
• Spoon into a piping bag ready for service

Fig Carpaccio

• Remove the centre of the fig, leaving none of the white pith before leaving to sit in muslin overnight
• Season the fig and place between 2 sheets of plastic and press so you have a thin layer of the puree
• Freeze the puree until hard, then cut into squares of the same size

Figs

• Sprinkle with a little icing sugar, a squeeze of lime, olive oil and season to taste
• Leave for 2-3 minutes then serve alongside the foie gras, fig carpaccio and puree with a few dandelion leaves as a garnish

Serves 4

Courtesy of Jun Tanaka, Pearl Restaurant & Bar, London, UK

Ingredients

For the herb breadcrumbs

1 bunch parsley
2 slices bread dried whole at a low heat until very crisp
1 clove garlic
1 sprig rosemary and thyme

For the mint dressing

1 bunch mint
1 tbsp caster sugar
1 tbsp white wine vinegar
2 tbsp olive oil

4 x 150g lamb fillet
2 egg whites
25g butter
100g girolles
120g peas
120g broad beans

Place all the ingredients for the herb breadcrumbs in a blender and mix for one minute. Season the lamb, dip in the egg white and coat in the breadcrumbs.

In a pan, heat a little olive oil and a knob of butter. Place the lamb in the pan to cook for one minute, then flip over and place in the oven at 180°C for five minutes. Take out and rest on a tray.

To make the mint dressing, place the mint leaves with the sugar in a pestle and mortar and grind to a paste, then adding the vinegar and olive oil.

In a separate pan add a knob of butter and fry the girolles for one minute, then add the peas, broad beans and a tablespoon of water and cook for a further two minutes.

To serve, spoon the peas onto a plate, slice the lamb and place it on top and finish with a drizzle of mint dressing.

Serves 4.