Smoked Mackerel, Smoked Mackerel Parfait, Panzanella
(√Dairy, √Fish, √Gluten)
Chicken with Sage and Onions
(√Dairy, √Eggs, √Gluten)
Walnut Butter Scones, Berries and Oranges
(√Dairy, √Eggs, √Gluten, √Nuts, √Vegetarian)
Trimmed Mackerel, chilled the fillet and made a parfait from the trimmings. Made a Tomato Gel, diced dried Tomato and Gherkin filling, chopped the Tomatoes and made very small Croutons and Melba Toast. Melba shards in the bottom of the mould. Add the Vinegar and Olive Oil to the Tomatoes. Rest for 10 minutes and add the hot Buttered Croutons and Basil. Mix well and rest for 5 minutes. Spoon ino the mould. Warm the Mackerel and serve with a quenelle of Parfait and the Gel.
Taken skin off the Chicken Season and roast flat in the oven. Remove fillet and pane with Sage and Onion Breadcrumbs. Poach the Chicken Breast and serve with Pommes Puree, Pommes Parmentier, Vegetables, Roast Onion Puree, deep fried Chicken Fillet, Chicken Skin and Sage Soubise finished with Chives.
Make a plain Risotto and leave to cool. Fill with Mozarella and pane as above.
Walnut Scones with a cool Orange Sauce, Orange Gel, Warmed Berries, charred Oranges and Orange Double Cream Custard.