Heirloom Tomato Tart with Goats Cheese, Mascarpone and Basil


·      800gr of Heirloom Tomatoes, cut into 6mm thick slices

·      1 Taste the Difference All Butter Puff Pastry Sheet from Sainsbury’s

·      150gr of Mascarpone

·      150gr of Goats Cheese

·      1 egg

·      Salt and Pepper



1.     In a bowl, using a hand blender, blend together the mascarpone, egg and goats cheese until you have a smooth cream. Season with salt and pepper.

2.     Turn the oven on to 200 degrees.

3.     Lay the puff pastry onto a baking tray and spread the cream of goats cheese and mascarpone over the pastry using a spatula, ensuring to leave a 1 cm gap from the edge of the pastry.

4.     Layer the slices of tomato over the cream of Goats Cheese and Mascarpone. Sprinkle with some dried oregano, Maldon salt and some Extra Virgin Olive Oil. 

Roasted Butternut Squash and Sage Risotto


(4 people)

·      400 gr. Carnaroli rice

·      1 onion finely sliced or chopped

·      1 butternut, cubed

·      20 gr. Butter

·      2 glasses dry white wine

·      Chicken stock fresh

·      50gr. Good quality butter

·      50gr. Freshly grated 24 months parmesan cheese


·      Heat the oven to 190 degrees. Peel and cube the butternut into 1cm cubes and roast in the oven until very soft and slightly caramelized.

·      Using a hand blender, purée half of the butternut to become a creamy purée.

·      In a pot melt the butter and add the onions

·      Cover with a tight lid and let cook as long as you can without letting them brown

·      As soon as they start browning add the wine and let evaporate on slow temp

·      Add the rice and let fry for 1 to 2 min.

·      Start adding boiling stock (fresh chicken stock or chicken knorr) a bit at the time till rice is nearly cooked through.

·      Add the butternut puree and the butternut cubes to the risotto and finish cooking for another few minutes until the rice is cooked through.

·      Add the butter and parmesan and season with salt and pepper 

Ovenbaked Red Snapper with Spring Onion, Cherry Tomato and White Wine

Ingredients (Portion for 4Pax)

  • 1.5kg whole Red Snapper, gutted and scaled

  • Fresh herbs such as rosemary, thyme and sage

  • 20 Cherry tomatoes, halved

  • 10 Spring onion, cut into 4cm long sticks.

  • 2 potatoes, very finely sliced

  • 3 tbsp Extra Virgin Olive Oil

  • 65 ml White wine

  • Sea salt and black pepper, to taste


  1. Preheat the oven to 200°C.


  3. Season the inside of the fish with salt and pepper, and stuff the inside with sprigs of fresh

    herbs (squeeze and twist the herbs so they release their essential oils and

    fragrances) and half a lemon (squeeze some of the juice out into the fish and then stuff the squeezed half in as well)

  4. Place the fish in an ovenproof dish with the cherry tomatoes, thin slices of

    potato and spring onions around the fish.

  5. Season the fish and vegetables salt, pepper, olive oil and a big splash of white wine.

  6. Place in oven and cook for 30-40 minutes until the fish is cooked through.

    If the potatoes and vegetables start to slightly burn then add more white


  7. Use a spoon and a fork to check that the fish slides off the bone easily and that is how you will know that the fish is cooked.

  8. Bone the fish and serve with the vegetables and some fresh parsley 


Kohlrabi Carpaccio with Parmesan, Pine Nuts and Mint

Kohlrabi Carpaccio


·      20 thin slices of Kohlrabi, peeled and sliced on the Mandolin 

·      20 fresh mint leaves

·      Parmesan Shavings

·      1 big tablespoon of Toasted Pine Nuts or Hazelnuts 

·      1 Lemon

·      Salt and Pepper

·      Extra Virgin Olive Oil

·      Balsamic Glaze


1.     Using a Mandolin, thinly slice 20 slices of kohlrabi and lay on a platter

2.     Season the Kohlrabi with salt, pepper, olive oil and lemon juice

3.     Sprinkle the mint, pine nuts and parmesan shavings over the kohlrabi

4.     Lastly, season with the Balsamic Glaze 

Salmon Tartar with Crème Fraiche, Dill & Lemon Juice

Recipe for 4 People


·      200gr of wild salmon filet finely chopped into cubes

·      2 spring onion, finely chopped

·      1 tablespoon of fresh dill, finely chopped

·      2 tablespoons of crème fraiche

·      1 splash of lemon juice

·      Salt and pepper for seasoning


1.     Combine all ingredients into a bowl and mix together

2.     Serve on a dish with grilled bread and fresh dill

Roasted Beetroot Dip

Recipe for 6 People


·      3 Large Beetroots

·      2 Onions

·      150gr of shelled Broad beans

·      100ml of Olive Oil

·      Salt and Pepper to flavour


1.     Peel the beetroot, onions and finely slice using a Mandolin

2.     Lay the beetroot and onion on an oven dish and drizzle with Olive oil, salt and pepper

3.     Place in the oven for around 40minutes at 200 degrees until the beetroot is cooked through and the onions are slightly caramelized

4.     Place the broad beans in a pot of boiling water and cook for approximately 15minutes until the beans are cooked through. Drain the beans and peel if needed to remove outer shell. 

5.     Place the beetroot and onions in the food processor and blitz together with the olive oil until you get a smooth consistency. Season with Salt and Pepper. Serve with Grissini