Pâte Sablé

300g - Butter
180g - Powdered Sugar
5g - Salt
80g - Egg Yolks
510g - Plain Flour

In a mixer fitted with a paddle attachment, cream the butter, sugar, and salt. Add the egg yolks one at a time. scrape down the bowl periodically to ensure that the mix is well incorporated. Add the sifted flour and mix just until combined. Roll the dough into logs and then wrap in clingfilm and refrigerate for a minimum of 1 hour. Slice into discs and bake at 170C for 20 mins until cooked but very blonde. Sprinkle with sugar while still hot. Allow to cool before eating.

Short Crust Pastry

100g - Eggs
50g - Whole Milk
500g - Cake Flour
15g - Salt
20g - Castor Sugar
350g - Butter (diced and cold)

Whisk the eggs and milk together. Mix together the dry ingredients and butter until you achieve a bread crumb texture. Add the liquid and mix until the dough begins to come together. Turn the dough out on to a lightly floured work surface. Gently shape into desired sized rounds. Wrap the dough in clingfilm and refrigerate for a minimum of 1 hour then its ready to be rolled out and used. bake at 180C for 20 mins or until fully cooked.

If you are baking a tart then you will want to blind bake the pastry without filling first.

Cream Whippers N2O vs CO2

N2O is more stable than CO2.

Mixing N2O with water or cream won't create different molecules. If the liquid you add N2O is not very thick (like water) the gas and liquid will separate in two. If it is thick, as with cream, the gas will get trapped in it.

CO2 reacts with water (H2O) making H2CO3 (carbonic acid). It makes soda water, which has a slight acid taste, and get bubbles of released CO2 if the pressure of the soda water falls. CO2 can be used for whipping cream, but it will give acid taste to it, so NO2 is more suitable for most applications.

CO2 Produces the fizzy sensation found in carbonated drinks where as N2O will aerate cream as whipped.

None of them cools liquids. The chargers get cooled down when opened, as the gas inside them decreases pressure. But that gas goes to the cream whipper or the soda siphon, which theoretically should increase its temperature, but having a much larger volume than the charger makes that increase unnoticeable

Fennel Shortbread

200g - Plain Flour
150g - Butter Room Temp
100g - Icing Sugar
Pinch of Salt
2 - Egg Yolks
Fennel Pollen

Mix together the Flour Butter and Sugar until the consistency resembles bread crumbs. add some Fennel Pollen, Salt and Yolks then kneed into a dough. Chill in the fridge for 1 hour then roll into logs.

This Mixture can now be frozen as logs to be baked later or can be baked straight away.

Pre-heat the oven to 170C then bake for 20 mins until cooked but still blonde. Sprinkle with Sugar and Fennel Pollen while still hot to finish. Allow to cool before eating.

Burnt Artichoke Ice Cream

1000g - Jerusalem Artichoke
600g - Milk
600g - Cream
200g - Egg Yolk
270 - Sugar

Place the Jerusalem Artichokes in the oven to burn (Should take 50 - 60 mins). Bring the Milk, Cream to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.

Malted Ice Cream

1000g - Double Cream
1000g - Milk
100g - Malt Extract
200g - Sugar
240g - Yolk

Bring the Milk, Cream and Malt Extract to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.

Cranachan Granola

1000 - Pinhead Oatmeal
300 - Sugar Bake In The Oven until Golden
2tbsp - Cinnamon
500g - Vegetable Oil
100g - Freeze Dried Raspberries

Bake the Sugar and the Oatmeal in an oven preheated to 180C until golden. In a large heavy based pot place the golden oat and sugar mix then cook out any sugar that has not yet crystallized. Add the rest of the ingredients and mix well. Cool and store in an air tight container.

Scotch Pancakes


280g - Self Raising Flour
Pinch - Salt
1tsp - Baking Powder
60g - Castor Sugar
2 - Egg
280g - Milk

Mix into a thick batter and pour into a preheated and lightly oiled non-stick pan. you dont want the heat too high for this Low to Medium is what you need to ensure the pancake cooks all the way through.

Finish with maple syrup and crispy bacon

Kimchi

1 - Napa cabbage

20g - fine sea salt

10g - Korean Red Pepper powder (up to 25g if you like it very spicy)

50g - Fish sauce

50g - water

1 tbsp - ginger, grated 

1 tbsp - garlic, grated 

1 spring onion, finely sliced

Cit the cabbage into 1inch thick rounds. Add salt and heavily mix for 5 minutes. Leave the cabbage to sit for 2 hours then wash off the salt with cold water.

In another bowl mix all the other ingredients. Pour that mixture over your cabbage. Massage the mixture together ensuring Inbetween every leaf get coated too.

Transfer the mix into a sterile killer jar and using a very clean fork push all of the cabbage beneath the liquid that was been released from the cabbage. Close the lid and allow to ferment for 2 - 7 days. opening the jar every 24 hours to burp (release excess gas) and ensure the cabbage remains beneath the liquid. Once the cabbage has fermented move the jar into the fridge and consume within 3 months.

Riso Cacio e pepe

A Classic Italian Risotto Popularised by Chef Massimo Bottura. this isnt the classic version…. this is mine!

Pepper Mix:
50g - White Pepper
25g - Szechuan Pepper
25g - Sarawak Pepper
25g - Dry Pepper Dulse

Blitz into a fine Powder

Leek Ash:
Cut Leeks in Half then char until Black. dehydrate over night before Blitzing into a fine powder.

Crispy Parmesan:
Grate Parmesan onto a Silicone mat then bake until golden. Break into fine shards

Risotto
Cook Arborio rice with Onion, Garlic, white wine and a light vegetable stock untill soft but still aldente. Add in a good amount of Parmesan then season with the pepper mix and sea salt. Garnish with more pepper mix, Leek ash and Crispy Parmesan.

Suet Pastry

A proper old school pie pastry.

250g - Plain Flour

5g - Baking Powder

150g - Beef Suet

125g - Cold water

Pinch of Salt

Kneed everything into a smooth dough. Roll out line a pie tin, fill then egg wash and bake at 200c untill golden.

Sour Dough - 2020

Sour Dough 70% hydration

Starter Culture:

Strong Organic Flour - 600g

Water - 600g

Feed:

Strong Organic Flour - 300g

Water - 300g

The First week of the starter every day remove 600g and discard then feed. After the week the 600g that would have been discarded is what you will use for your dough.

dough step one:

Strong Organic Flour - 1400g

Wheat flour - 400g

Water - 1150gKnead together and leave for a few hours to

Dough Step two:

Starter Culture - 600g

Flour - 100g

Water - 100g

Mix the starter with the flour and water to "refresh" the starter. Allow to rest for a few hours with the Autolisation of thebdough

if needed for the same day add 21g yeast

Dough step three:

Salt - 40g

Kneed the refreshed Starter culture into the dough for around 5 mins on medium speed.. rest for 10 mins then mix again. Add the salt and mix a final time. Put the dough in a large bowl then rest for 2 - 4 hours to bulk ferment. Then Cut into Equal sized balls then stretch the dough into itself (as for mozzarella) to build surface tension. Place the balls into floured wooden banneton bowls. then cover and place in the fridge over night to slowly ferment. The next day bake the bread at 220c for 30 mins with 50% steam.

allow to rest for 20 mins then enjoy!

Strawberry Sphere

250 - Strawberry Puree
10 - Sugar
Pinch - Salt
5 - Calcium Lactate

Mix everything together well and rest for 1 hour. freeze in demisphere moulds then place the frozen mix into the algenate bath for 15 mins to semi defrost the outside and form a jelly skin. then take the spheres out of the mix and dip in clean water then into a strawberry juice to hold until needed.

Algenate Bath
1000g - Water
5g - Sodium Algenate