Preparation time: 30 mins / Cooking time: 40-45 mins / Serves: 4

INGREDIENTS
1kg trimmed fillet steak
2 rashers bacon
1 small leek (washed)
4 Maris Piper potatoes
1 egg
300g wild mushrooms
1/2 pint double cream
2 tsp chopped tarragon
4 round discs of puff pastry
2 egg yolks
4 baby courgettes
8 baby leeks
8 baby asparagus
4 baby turnips
8 Chantenay carrots
4 rashers streaky bacon

METHOD
The day before, roll the fillet steak in cling film as tight as possible. Tie both ends and place in the fridge overnight.

For fillet steak:
1. Slice into four 250g steaks. Carefully remove cling film, brush all over with oil and season with salt and pepper.
2. Add steaks to hot pan and seal sides all over.
3. Place in the oven and cook at 180C for 9 mins (rare) or 12 mins (medium).
4. Let the steak rest for 8 minutes before serving.

For the rostis:
1. Grate the potato, squeeze the excess water out and place in a bowl.
2. Dice the bacon and leeks and add to the potato mix before adding the egg, salt and pepper.
3. Place a small rosti pan on the stove and add a knob of butter.
4. Add the mixture to the pan and press down until the bottom is golden brown. Turn the rosti over and repeat until the other side is golden brown. When cooked, place on a hotplate to keep warm.

For the bacon crisp:
1. Place parchment paper on a flat heavy tray and place rashers of streaky bacon on top, followed by another layer of paper
2. Then flatten with a rolling pin and cover with another identical metal tray
3. Cook in the oven at 180 for around 20 minutes until done.

For the creamed wild mushrooms:
1. Slice the mushrooms and place in a pan with the double cream. Season and cook until thick.
2. Add the tarragon and keep warm

For the puff pastry:
1. Score the top of the pastry with a sharp knife.
2. Brush with egg wash and add a sprinkle of sea salt.
3. Cook in the oven at oven at 180 for 10-12mins until golden and keep warm.

To Serve:
1. Boil the baby vegetables and assemble the dish on hot plates.
2. Finally, drain vegetables and drizzle with butter, season with salt and pepper and place around the plate.

Signatures Restaurant
Aberconwy Resort and Spa
Aberconwy Park
Conwy
LL32 8GA
Tel: 01492 583 513

Preparation time:
2 hours / Cooking time: 1 hour 30 mins / Serves: 10 people

Ingredients:

700g unsalted butter
300g icing Sugar
8 egg yolks
100ml water
1kg plain flour
500g best-quality dark chocolate
3 eggs
200ml milk
350ml double cream
Chocolate shavings made using a potato peeler

Method:

For the Sweet Pastry Tart Case:

1. Cream the butter and sifted icing sugar together in an electric mixer bowl until soft and white.
2. Add the 8 egg yolks and beat in thoroughly. Turn the machine off and scrape the sides down. Beat again.
3. Add a little of the water, then add the flour and mix together thoroughly. Stop the machine every now and then to scrape down the sides. Add the remaining water and mix for 2-3 minutes.
4. Remove the pastry, wrap in plastic film and chill for at least 1 hour. 5. Roll out 500g of pastry to 5mm thick and use to line a 20cm flan ring set on a baking sheet. The ring should be 3.75 cm deep. Don't cut off excess pastry. Rest for at least an hour in the fridge.
6. Pre-heat the oven to 180*C. Line the pastry case with greaseproof paper or foil and fill with baking beans. Bake blind for 15 minutes.
7. Remove from the oven and remove the foil or paper and the beans. Leave the pastry case to settle for a minute or two, then bake for a further 5 minutes until nice and golden. Allow to cool before filling (and baking again if necessary). Trim the excess pastry before serving.

For the Chocolate Tart:

1. Pre-heat the oven to 180*C. Melt the chocolate in a bain marie (a bowl set over a pan of gently boiling water works very well here). Remove from the heat.
2. Whisk the 3 eggs in a large bowl. Place the milk and cream in a saucepan and carefully bring to a gentle boil. Add to the eggs and whisk to combine. Pass the mixture through a sieve on to the chocolate and mix well.
3. Pour the chocolate filling into the tart case. Place the tart in the oven, close the door and immediately turn the oven off. Leave the tart inside for 45 minutes.
4. When cool, trim the edges of the pastry case and cut the tart into the number of portions required. Serve with chocolate shavings on the top and sprinkled with icing sugar.

Tip from Marco Pierre White:

I use Valhrona Equatorial chocolate and I suggest that you do too. Failing that, a chocolate with 70% cocoa solids will do.

Marco Pierre White Steakhouse, Bar & Grill

Doubletree by Hilton Chester
Warrington Road, Hoole, Chester CH2 3PD
Tel: 01244 408 830

Preparation time: 15 minutes / Cooking time: 10 minutes / Serves: 4 (as brunch)

100g flour
Pinch salt
1 large egg
250ml buttermilk
150ml natural yoghurt
25g dried yeast
Pinch sugar
8 rashers streaky bacon
1 corn on the cob
Generous portion of butter
Small jar of Manuka honey (expensive but worth it!)

METHOD:

1. Sieve together the yeast and a quarter of the flour, and then add a pinch of sugar.
2. Heat the buttermilk gently in a pan, then add the yeast and flour mixture along with half of the butter. Let these amalgamate - they will produce a foam after approximately 10 minutes.
3. Mix in the egg and yoghurt, then sieve in the flour while stirring to produce a smooth batter.
4. Place the bacon on a tray in a preheated oven, with a second tray on top so that the bacon is sandwiched in - this will ensure that the bacon becomes crispy.
5. Remove the sweetcorn kernels from the cob with a sharp knife and char them in a pan (fry them with no butter or oil). Add these into the pancake mix and season well.
6. Heat a small frying pan to medium-hot, with a small amount of butter. Add 50ml of batter and cook on both sides for 2/3 minutes in total. This will result in a thick, risen pancake which is a lovely shade of golden brown.
7. Place the bacon on top and drizzle with honey. Enjoy!

Knowsley Hall
Prescot, Merseyside, L34 4AG
Tel: 0151 489 4827
www.knowsleyhallvenue.com
events@knowsley.com

Chilled honey parfait served with caramelised kumquats

Serves: 6 / Preparation time: 10 minutes / Cooking time: 50 minutes

INGREDIENTS:
180g runny honey
8 egg yolks
600ml whipping cream (whipped to soft peak)
2 dessert-spoons of orange liqueur
600g kumquats
700g castor sugar

METHOD:
1. Put the honey in a small saucepan and bring to the boil. Beat the egg yolks in a bowl until thick, and then add the honey in a slow stream, beating constantly. Gently fold in the whipped cream and liqueur and pour the mixture into your chosen glasses. Freeze until firm.
2. Wash the kumquats well and prick the skins. Place in a large saucepan and cover with boiling water. Simmer for 20 minutes. Strain the kumquats and retrieve 500ml of the liquid. Return the liquid to a saucepan, add the sugar and stir over a medium heat until the sugar has dissolved. Increase the heat and boil for 10 minutes. Add the kumquats and simmer for 15-20 minutes or until the kumquats are soft and the skins are smooth and shiny. Set aside to cool.
3. To serve, arrange the kumquats with a little of the syrup drizzled over the top. If you're feeling adventurous, you could also top it with spun sugar.

The Olive Tree at The Green Bough Hotel
60 Hoole Rd, Hoole, Chester CH2 3NL
Tel: 01244 326241

INGREDIENTS
1 pint double cream
1/4 clove garlic
3 egg yolks
1 egg
4 leaves basil sliced
Cayenne pepper and salt to taste
Grated parmesan
Bloomer bread
8 oz plum tomatoes fresh
1 medium red onion chopped
1 table spoon honey
2 tea spoon white wine vinegar
2 oz sugar
Olive oil

METHOD:
FOR THE BRULEE
1. Warm the double cream with garlic to infuse, but do not boil.
2. Mix the eggs in separate bowl, add cream and blend, but do not whisk. Add the basil, a pinch of salt and cayenne pepper.
3. Divide between 6 ramekins then bake in a water bath for 40 minutes at 120C. Chill once cooked.
4. To serve, dust with parmesan and glaze.

FOR THE TOMATO CHUTNEY
5. Slice the onion and saute with olive oil until soft. Add the tomatoes (quartered), honey, sugar, cook for around 10-15 minutes on medium heat until sticky. Season to taste and chill.
6. Serve with brulee and warm bloomer bread. Enjoy!

INGREDIENTS:

METHOD:

Ingredients:

METHOD

Step 1: Risotto - fry the onion until soft, then add rice, thyme and wine and stir well. When the husk of the rice begins to crack, add a good ladleful of stock. When all this has been absorbed, add more stock. Continue until the rice is cooked. Season, then stir in the cream.

Step 2: Place the tomatoes (cut-side facing upwards) on a tray of sea salt, then roast on a low heat for 3 hours until they dry out.

Step 3: Fry the black pudding in oil until crisp.

Step 4: Serve a good portion of the risotto, topped with 2 slices of tomato and 3 slices of black pudding.

Greens Restaurant 43 Lapwing Lane, West Didsbury, Manchester M20 2NT Tel: 0161 434 4259

First published in Manchester Issue 5 (Summer 07)

Preparation time: 1hr 20 mins / Cooking time: 25 mins (depending on the size of the prawns) / Serves: 4 people

Ingredients

Olive oil 2 leeks (white only, washed and sliced) 2 onions (peeled and sliced) 1 fennel bulb (sliced) 4 garlic cloves 4 plum tomatoes (seeded and chopped) 1 whole red snapper (scaled, gutted, with head removed but retained. Cut into 4 steaks through the spine) 1 large sea bass (same treatment as the snapper) 12 tiger prawns 3 bay leaves 1 orange (chopped up) A pinch of saffron A large slug of Pernod 12 new potatoes 1 lb skate wing (on the bone, should be in 4 pieces but if not divide between 4).

METHOD

Step 1: Take a large, heavy-bottomed pot and add some olive oil over a medium heat. When the oil is hot add the onion, garlic, leek and fennel and cook for about 5 minutes. Then add the tomatoes and cook for a further 4 minutes.

Step 2: Add the orange, Pernod, bay leaves, saffron, and the fish heads. Cover with water, and simmer for about an hour. Step 3: While it is simmering, set the oven to a medium high heat. Arrange the fish pieces and prawns on the bottom of a casserole dish, add seasoning and place in the fridge. Step 4: Boil the potatoes for about 12 minutes. When they are boiled, chop in half and place in the casserole with the fish. When the stock has been simmering for an hour, remove from the heat and take a mallet or rolling pin and smash up the contents of the pan, being careful not to splash yourself with hot liquid. Step 5: Take the casserole out of the fridge. Pour the stock through a fine strainer and then over the fish in the casserole dish. Place in the hot oven for about 30 minutes. Enjoy with a nice chilled bottle of Sancerre, a crusty French loaf, and three friends.

Bistro Pierre 14 Button Street, The Cavern Quarter, Liverpool. L2 6PS Tel: 0151 227 2577 www.bistropierre.com

First published in Liverpool Issue 4 (Summer 07)

Preparation time: 30 mins

Cooking time: 40-45 mins
Serves: 4 people

Ingredients:
800 grams trimmed venison loin
20 grams black peppercorns, crushed
20 grams juniper berries, crushed
Seasoning
1 kilo baking potatoes
100 grams sliced onion
5 grams chopped thyme
2 litres chicken stock
120 grams finely chopped Savoy cabbage
5 grams chopped thyme
15 grams diced butter

METHOD
1: Trim the venison loin by removing any of the sinew from the loin and cut into 4 x 200 gram portions, place in the fridge until ready for use.

2: Blend the juniper berries and the peppercorns together to form a dry powder, leave to one side until ready to use.

3: Peel the potatoes and finely slice on a mandolin wafer thin. Mix with the finely sliced onion and fresh chopped thyme. Place a layer in a deep sided dish then season, continue to do so until it fills the dish. Cover with the chicken stock, cover in greaseproof paper then tin foil. Cook in the oven at 180ºc for 40 to 45 minutes. Remove and check that the potatoes are soft, allow to cool. When the potatoes are cool cut them out into 4 rings.

4: Finely slice the Savoy cabbage. Place in boiling water for 30 seconds; take straight out and into iced water to cool. Drain and leave to one side.

5: Season the venison with salt and then roll in the peppercorn and juniper crust. Heat up a little olive oil and fry the venison loin for about 5 minutes, remove from the pan and leave to rest. Step 6: Place the hot pot potato on a tray, brush with a little melted butter and heat through the oven.

7: For the cabbage, melt the butter and add the thyme, put in the cabbage and toss together, season.

8: Remove the potato from the oven and place on the plate, arrange the cabbage on the plate, slice the venison loin and plate. Finish with a red wine sauce and fried thyme.

Malmaison, William Jessop Way, Princes Dock, Liverpool L3 1QZ
Tel: 0151 229 5000

First published in Liverpool Issue 5 (Autumn/Winter 07/08)

Preparation time: 20 mins
Cooking time: At least 2 hours, then 30 mins more
Serves: 4 people

Ingredients:
2kg of British belly pork, boned with skin on (ask your butcher - avoid
the supermarket!).
2 white onions.
Butter.
Small pot of
double cream.
Salt.
Bag of rocket.
Potatoes for mashing.

Method:
Peel and slice the onions into an ovenproof dish big enough for your slab of belly pork.
Add a cup of water.
Dry the skin of the pork with kitchen paper and rub in plenty of salt.
Place the pork on the onions, then put the dish into a moderate to low oven - (an Aga, ideally) for approximately two hours.
Leave for an hour longer and the dish tastes even better!
Remove from the oven and put the pork on a cutting board.
Cut into square portions. The onions will now be soft, sweet and slightly brown.
Put them in a pan and bring to the boil. Add the cream and a knob of butter to thicken. Season with black pepper and a touch of salt to make a delicious creamy sauce. Half an hour before you're ready to eat, put the pork squares back in a slightly hotter oven to cook the meat further and to make the crackling crisp. While this is cooking, prepare some mashed potatoes with butter and milk and add the rocket to give it some extra zing.
Spoon the mashed potatoes on to the plate, then place the pork and creamy onions on top.

Dusty Miller, Cholmondeley Road, Wrenbury, Nantwich CW5 8HG Tel: 01270 780 537

Published in Chester Issue 5 (Autumn / Winter 06/07)