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.

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

This is the easiest fish dish to make but it’s so tasty. It’s just a simple matter of adding everything on a tray and baking it in the oven.

Ingredients

4 x 150g fillets of sea bass
1 buffalo mozzarella
2 fennel
300g cherry vine tomatoes
80g black pitted olives
8 leaves basil
50ml olive oil
25ml balsamic vinegar

Cut the fennel lengthways into 1cm thick slices and place on a baking tray, then put the sea bass fillets on top, side by side.

Slice the mozzarella into four pieces and place one on each fillet. Cut the tomatoes in half and scatter on the tray with the olives. Place two leaves of basil on each fillet of seabass. Drizzle over the olive oil and balsamic vinegar and season everything with salt and pepper. Bake in the oven at 180˚C for 10 minutes. Serve immediately.

Serves 4

Note: This photo is the bass just before placing in the oven.

Courtesy of Hans Välimäki, Chez Dominique, Helsinki, Finland

INGREDIENTS

Yoghurt sorbet

200 g Turkish yoghurt
50 g creme fraiche
100 g sugar syrup 1/1
Mix and freeze in an ice cream maker.

Snow ball

15 g egg white powder (albumin)
300 g cold water
15 g water
15 g lemon + zest
70 g sugar
2 gelatines

Mix cold water and egg white powder to a meringue.

Bring water up to boil, add lemon and sugar and add the gelatines. Cool down to 40˚C.

Add the meringue and whisk until cold.

Make ”snowballs” and freeze.

Meringue

100 g egg whites
100 g sugar
100 g powder sugar

Whisk to a meringue.

Dry in oven at 55˚C for 12 hours.

Blackcurrant Brulée

100 g blackcurran purée
400 g cream
4 g iota
demerara sugar for caramelizing

Bring to boil the purée, cream and the iota.

Sieve and fill portion forms.

Put in the fridge to cool.

Once cooled, sprinkle with sugar and cut into bite-sized squares.

Melt the sugar with a hand-held torch.

Blackcurrant fluid gel

500 ml blackcurrant juice
6 g agar agar
1 g xantana

Mix the juice and agar agar.

Bring to boil and whisk in the xantana.

Cool and mix to a purée.

Courtesy of Hans Välimäki, Chez Dominique, Helsinki, Finland

Ingredients

4 langoustines
butter
salt
pepper
5 g caviar
seaweed
herbs
100 ml lobster oil
1 egg yolk
1 tbsp Dijon mustard
salt
pepper

Dry langoutine shells in the over in 100˚C for approximately 4 hours until they are dry.
Mix in a blender with salt into powder.

Mix mustard and egg yolk, add oil. Season with salt and pepper.

Season langoustine and fry in butter.

Serves 4

Courtesy of Julien Banlier, Le Mas de Peint, Camargue, France

Ingredients

For the caramelized apples

6 to 8 red apples “Pink Lady”
20 g sugar
20 g butter

For the crumble

80 g flour
80 g butter
80 g sugar
25 g almond powder
5 g cinnamon

Milk rice

Ice cream, ready made vanilla or salted butter-caramel ice cream

For the crumble, mix all ingredients, crumble the preparation on the pie plate and leave for at least 2 hours at room-temperature. Put on the oven at 180˚C. Bake for 20 minutes until the top has nicely browned. Keep dry.

Peel the apples. Cut it in 6 quarters. Slice out the cores and seeds.
In a pan turn them golden with butter and sugar, then bake for 10 minutes at 180˚C. Let cool.

For the presentation, dress the warm caramelized apples in a circle, put some milk rice on top along with a scoop of salted butter-caramel or vanilla ice cream.

Sprinkle with the crumble.

Serves 4