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

Ingredients

4 rice pancakes
100 g sea bream filet without skin
1 celery
1 cucumber
100 g sprouted seeds (red cabbage, fennel)
12 mint leaves
40 g red Camargue rice cooked in boiled salt water
10 g flaxseeds

For the chutney:

4 figs
25 g honey
10 cl Xérès vinegar
10 cl soy sauce
10 fresh coriander leaves

Cut the fish into thin slices. Soak the rice pancakes in hot water to make supple. Put 3 mint leaves, sprouted seeds, rice, fish and flaxseeds in the middle of each pancake. Salt. Roll the pancake tight. Cover with cling film and keep cold.

For the chutney : heat the honey, add the Xérès vinegar and the figs cut in 4. Simmer gently 20 minutes. Let cool down before adding soy sauce and chopped coriander.

Serve the rolls cut in 3 together with sliced celery and cucumber flavoured with olive oil, pepper and salt.

Serves 4

Courtesy of Marcellin Marc, Clos Maggiore, Covent Garden, London UK

INGREDIENTS

4 Gressingham duck breast (250g each)
4 Bok choi
1 tbs chopped garlic
1 tbs chopped ginger
200ml port wine
50ml veal stock
20g butter (for the duck)
2 tbs olive oil

minutes on the skin side, then turn them over and put them in the oven for another 3 minutes at 180°C.

Transfer the duck with the pan to a warm place to rest. Remove the remaining fat from the pan and add the port wine. Cook slowly until the port wine will be reduced, add the veal stock, reduce it again and add the butter to make the sauce thicker.

Tear off the Bok choi leaves and fry them in a big non stick pan wok with olive oil and then add the ginger and garlic. Season with salt and pepper. They need to be crunchy, so don’t fry them for too long.

ROASTED RED PLUMS

8 big red plums
1tbs caster sugar
2 pinches cinnamon powder

Cut the plums in half and remove the stones. Put them on a roasting tray and sprinkle with sugar and cinnamon. Bake them for 15 minutes at 160°C.

OAT BISCUITS

100g flour
100g oats
130g Demerara sugar
150g soft butter
5g baking soda
1 orange zest
1 lemon zest

Mix all the ingredients together in a mixing bowl with a wooden spoon.

Place the mixture on a greased baking sheet – it should be 5mm thick. Bake in a pre-heated oven for 10 minutes at 170°C.

Cut small squares of 5cm when still hot. Leave to cool for 5 minutes before removing from tray.

Serves 4

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Courtesy of Marcellin Marc, Clos Maggiore, Covent Garden, London UK

GINGER BREAD MUFFIN

125g butter
125g caster sugar
5 egg yolks
160g plain flour
10g baking powder
125g double cream
4g 4 spices mix
2g ginger powder

Beat together butter and sugar in a bowl until it’s light and fluffy, then add the rest of the ingredients.
Fill the muffin cups and bake at 180°C for 10-15 minutes. Cool in tin on a wire rack and serve warm.

PISTACHIO ICE CREAM

500g milk
500g double cream
12 egg yolks
200g caster sugar
200g toasted peeled pistachios

Whisk the egg yolks with the sugar in a bowl until thick and creamy and then add all the liquids.

Place the mixture into a heavy-based pan over a medium heat and bring to the boil. Whisk constantly. Remove from the heat and place into a large bowl of iced water to quickly cool.

Add the pistachios and churn the pistachio custard in an ice cream maker according to the manufacturer’s instructions.

POACHING LIQUOR FOR PEARS

3l water
1kg caster sugar
1 cinnamon stick
2 star anise
10 pears
1 clove
2 cardamom pods

Peel the pears and cook them very gently, then cool them down in the syrup.

CUSTARD

500g milk
500g double cream
7 egg yolks
100g caster sugar
1 vanilla pod

Transfer all the liquids and the vanilla pod into a heavy-based pan over a medium heat and bring to the boil.

While the cream is heating, whisk the egg yolks with the sugar together in a bowl until thick and creamy. Pour the hot cream into the bowl and immediately return the mixture back to the saucepan over a gentle heat. Continue whisking until the custard is thick and smooth, so it doesn’t slide from the spoon.

Roast the pears in a pan with the brown sugar. Transfer the caramelized pears on separate plates; place the quenelle of ice cream on a top of the muffin and place the custard on a side.

Serves 10

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Courtesy of Mauro Colagreco, Mirazur, Menton, France

INGREDIENTS

100 g shelled broad beans (fava beans)
100 g shelled peas
80 g trumpet courgette (zucchini)
80 g mangetouts (snow peas)
4 pearl onions
10 g butter
Salt

Rocket purée

200 g rocket (arugula)
10 ml olive oil

Vegetable broth

1/2 fennel bulb
1 turnip
200 g pea pods
1 white onion
Olive oil
10 g Kuzu
Parmesan shavings
Nasturtium leaves and flowers
Courgette shoots and flowers

METHOD

Rocket purée

• Blanch the rocket in salted water for 3 mins and refresh quickly in ice water.
• Whiz in a blender with a little water to obtain a very smooth purée and finish with a little olive oil. Season.

Vegetable broth

• Slice the fennel and onion, cut the turnip into small dice and sweat the vegetables in oil in a saucepan without letting them brown.
• Add water just to cover the vegetables and, towards the end of the cooking time, add the pea pods. Season and strain through a chinois.
• Thicken the broth with the kuzu.

Stew

• Shell the broad beans and peas, slice the trumpet courgette and the pearl onions, and cut the mangetouts in half.
• Spoon the purée into the bottom of a shallow bowl.
• In a sauté pan heat the butter over medium heat, add 1 tbsp of water and the vegetables, starting with the onions, then the mangetouts, courgettes, peas and broad beans. Cook until the water evaporates. The vegetables should still be firm.

PRESENTATION

Arrange the vegetables in the plate and top with three parmesan shavings, the flowers and the nasturtium leaves.
Season with fleur de sel.

Serve the vegetable broth on the side.

Serves 4

Courtesy of Tristan Welch, Launceston Place, London, UK

A great British favourite dessert that can be made ahead and reheated to serve. Make them in moulds or ramekin dishes.

INGREDIENTS

1 large Bramley apple
2 Granny Smith apples
Double cream
Grated zest and juice of 1 lemon
50g caster sugar, or to taste
100g butter, softened
12 slices brioche or white bread

METHOD

• To make the clotted cream, which can be made in advance, pour a thin layer of double cream into a baking tray or oven proof dish and place in the oven for 40 minutes at 120°C and then chill.
• Peel, core and chop the apples. Place in a saucepan with the lemon zest, juice, sugar and 25g butter. Cook until soft and pulpy then remove and cool.
• Meanwhile, butter the insides of the darioles or ramekins. Cut 12 rounds out of 6 bread slices to match the tops and bases of the moulds (the 6 rounds for the base may have to be slightly smaller).
• Cut the crusts from the remaining bread slices, then cut them into soldiers about 2cm wide. Butter the rounds and the slices.
• Place a round on the base of each mould and arrange the slices around the edge, slightly overlapping. Fill with the apple puree and top with the remaining rounds, butter side up.
• Heat the oven to 180°C, Gas 4. Place the moulds on a baking sheet and bake for 20-25 minutes until the tops are golden brown and crisp. Remove, cool 10 mins then run a table knife around the insides and carefully invert onto desert plates.

PRESENTATION

Serve with a spoon of clotted cream or dollop of whipped cream.

Serves 6

Courtesy of Tristan Welch, Launceston Place, London, UK

This dish only takes five minutes to cook, so you have to be quick. Choice of wild flowers depends on the season. At the moment I’m using pea flowers, rocket flowers, and chive and leek flowers. It’s amazing how many flowers are edible.

INGREDIENTS

12 medium size scallops in their shells
Sea salt for dusting
Olive oil
25g butter
150ml white wine
300ml vegetable stock
Selection of fresh edible flowers

METHOD

• Ask your fishmonger to prepare the scallops for you by taking the top flat shell off, removing the skirt and roe, and leaving the scallop meat intact in the shell.
• Preheat the oven to 180*C, 350*F, Gas 4.
• You will need a pan large enough to fit at least 3 of the scallops at one time. Scallops cook quickly and take care not to overcook them otherwise they will be tough and dry.
• Heat a non-stick frying pan until hot.
• Lightly dust the scallops with sea salt.
• Pour 1 dessertspoon of oil into the pan, add the scallops to the pan with the shell facing up and the scallop meat in contact with the pan’s surface. Cooking the scallops in this way not only browns the scallop but the shell also keeps all the moisture from the scallop and start to steam.
• When the scallops are nice and brown on the top of the meat, add a knob of butter and remove the pan from the heat. Remove the scallops and place them, meat side up, on a baking tray.
• Place the pan back on the heat, pour in some of the wine (not all of it if you are cooking the scallops in batches), and cook to reduce by half then add some of the vegetable stock (again, not all of it if you are cooking in batches). Stir well, pour the sauce into a small pan then set aside.
• Repeat this until you have all the scallops on the tray then pop them into the oven and cook for 3 minutes. While the scallops are cooking, warm up the sauce. Taste and adjust the seasoning if necessary.

PRESENTATION

To serve, place the scallops on a bed of sea salt to keep them steady and divide the sauce between each scallop. Dress the wild flowers lightly in olive oil then arrange on top of the scallops and serve straight away.

Serves 4

Courtesy of Mauro Colagreco, Mirazur, Menton, France

INGREDIENTS

1 kg dog cockles
30 g butter
200 g celeriac
100 g butter
1/2 litre whole milk
80 g wild sorrel
Small wild sorrel leaves
4 slices sea bass fillet, each weighing about 80 g
Olive oil
Fleur de sel

METHOD

Smoked sauce

• Open the dog cockles in water, saving the cooking juice (1 litre of juice for 3 kg cockles). Add the butter to the juice and let it melt. Place in the smoker for 1 hour. Taste and smoke a little longer if necessary.
• For the smoker: place some sawdust in a dish and heat in the oven. When the sawdust is very hot, light it with a match so that it burns out. Cover the dish with aluminium foil, piercing it to let the smoke through. Place the dog cockles in the same oven.

Celeriac mousseline

• Sweat the celeriac with 100 g butter, add the milk and cook for 20 mins. Blend to obtain a very smooth mousseline.

Wild sorrel

• Wilt the 80 g sorrel in olive oil over high heat for a few moments just before serving the dish.

PRESENTATION

Cook the sea bass slices in a frying pan with a little olive oil.

Place a quenelle of celeriac mousseline in the bottom of a shallow bowl, add the sorrel, pour over the smoked emulsified sauce and top with the sea bass. Finish with fleur de sel and a few wild sorrel leaves.

Serves 4