MI CUIT OF TEST TROUT
with romesco sauce, pappardelle of courgettes & lobster bisque caviar

Mi Cuit of Trout
1 side of Test trout
300g table salt
150g sugar
Vanilla pod or essence
100g Armagnac
5 white peppercorns
1 star anise
500 ml pomace olive oil to cook

Method
Mix the salt, sugar and vanilla pod and leave in a shallow tray. Clean the trout by taking the skin and fat off. Cut into 40g pieces of fish. Place the trout on a clean tray containing half the salt mix and pour the Armagnac over the fish. Cover the fish with the rest of the salt mixture and leave for 20 minutes. Then wash the salt mix off, heat the oil to a temperature of 45?C, no more, no less. Put the clean trout into the oil for 15 minutes, making sure that the temperature is a constant 45C.

Romesco Sauce
5 red peppers
100g brioche
30g whole blanched almonds
100ml olive oil
1 shallot
Salt & pepper

Method
Cut up the peppers roughly with the brioche and put this in a tray to go in the oven. Add the nuts then cook at 180?C for 8 minutes or until just golden brown. Remove from the oven and put into a food processor and start to emulsify the oil into it. Once all the oil has been added, season and pass through a fine sieve. Leave this to one side, as it will be served at room temperature.

Lobster Bisque Caviar
1 head of fennel
1 Spanish onion
1 stick of celery
1 leek
1 whole lobster shell
2 tbs tomato purée
100 ml brandy
500 ml fish stock

2g sodium alginate
10g calcium chloride

Method
Roughly chop the fennel, celery, leek and onion. Add this to a hot pan and cook until lightly browned. Add the alcohol and flambé until reduced to nothing. Add the tomato paste and cook for 2 minutes. Add the lobster shell and fish stock. Cook on a low heat for 1 hour. Take off the heat and pass through a fine sieve, then leave to cool.

Put 100 ml of cold bisque into a bowl and slowly whisk in the sodium alginate. This should start to thicken. Mix the calcium chloride in 500 ml of fresh water. Then, very slowly, drop the bisque mix into the solution one drop at a time. This will create a chemical reaction, sealing the outside of the droplets while the centre remains liquid. Leave for 3 minutes and drain. Wash the caviar under cold water to remove the chalky texture.

To serve
To finish the dish, slice some courgettes lengthways into 'pappardelle' and cook in boiling water for 3 minutes. Remove the trout from the oil and lay on a cloth to drain, before serving with some romesco sauce. Finish with the caviar.

ROAST RACK OF HAMPSHIRE LAMB
with sauté of rainbow carrots, pea cannelloni and pistachio & brioche stuffing

Pistachio and Brioche Stuffing
100g pistachio
100g brioche
25g butter
100g confit lamb shoulder
Lamb jus to finish

Method
Put the lamb, brioche and pistachio in a food processor and blend to a fine paste. Add the melted butter salt and pepper. Lay this on a sheet of greaseproof paper and roll out to a cm thick slice. Put this in the fridge to set. Once set, remove from the fridge and cut to desired shape. This can be put in the fridge until the dish is nearly ready. Sear in a hot pan and serve.

Pea Cannelloni
200g pasta flour
2 large eggs
1 bag frozen peas
50g butter
1 sprig of mint
1 onion

Method
Make the pasta dough by putting the flour in a bowl. Add the eggs and some oil. Combine and leave in the fridge for 20 minutes. Sweat off a finely chopped onion. Add the butter and the peas. Cook for 5 minutes then put in a food processor and blitz until puréed. Allow to cool in the fridge. Once the peas are chilled, put the pasta dough though a pasta machine to create a very thin sheet. Lay the pasta on some catering cling film, put the pea mixture along the middle and roll into a tight sausage shape. Make sure the ends are tied as this will need to be blanched in hot water for 10 minutes.

Rack of Lamb
8-bone rack of lamb
1 yellow carrot
1 orange carrot
1 white carrot
1 purple carrot

Method
Prepare the lamb as a French trim and leave in the fridge until it needs to be cooked. In a very hot pan put in the rack of lamb make sure that all sides are sealed then put in a preheated oven for 10 minutes.

To serve
Cook the carrots in separate pans to keep their individual colour. Seal the stuffing. Take the cannelloni out of the water and remove cling film. Finish by cutting the lamb and using a lamb jus to sauce

FILLET OF VEAL
with cassoulet of winter vegetables & parsnip crisps

1 fillet of rose veal
1 swede
2 carrots
2 potatoes
1 onion
1 tin cannellini beans
¼ bottle white wine
1 sprig thyme
1 bulb of garlic
¼ packet butter
3 parsnips
Vegetable oil
Salt and pepper

Method
Dice the carrot, potato and swede and cook in salted water until al dente. Finely dice the onion and garlic. Put this in a hot pan and lightly colour. Add the white wine and reduce by three quarters. Prepare the veal by removing all sinew. Season well with salt and pepper and put in a hot pan. Colour all sides and place in a preheated oven at 185ºC for 7 minutes. Remove and let it rest in a warm place for a further 9 minutes. Add the chopped vegetables to the white wine. Add the cooked cannellini beans and leave on a low heat till needed.

Use a potato peeler to peel the parsnip and put them in preheated oil to fry. This will take about 4 minutes. Then remove and season well with salt.

To finish the dish, whisk in some butter to the vegetable mix. Put this on the base of the plate and sprinkle fresh chopped herbs over it. Slice the veal and put on the top. Finish by putting the parsnip crisps on the top.

APPLE CRUMBLE
with butterscotch sauce

3 Cox's apples
1 Bramley apple
200g plain flour
100g butter
100g sugar
A little extra sugar and butter
Cream

Method
Put the plain flour, butter and sugar in a bowl and, using your fingers, rub this till it starts to become a crumble texture. Put the mixture on a tray, place it in a preheated oven and cook till lightly brown. Remove and leave to one side.

Take the Cox's apples, peel and turn them in to barrel shapes. Put in a pan with a little sugar and cook on a low heat until just soft.

Peel and dice the Bramley apple, put in a pan with a little sugar and water and cook until it has completely broken down. Then put in a food processor and purée.

For the butterscotch sauce, cover the base of a pan with sugar and cook on a low heat until the sugar has turned a light brown. At this stage you need to whisk in some butter and finish with cream.

To plate the dish, swipe the purée across the plate and lay the Cox's apple on top of this. Put the crumble mix over the top and then drizzle some butterscotch sauce on the plate. Finally add a quinnell of whipped cream on top.