The recipes for the dishes he prepared on the evening are listed below:
320g (11oz) very fresh salmon, bond and dark meat just below the skin removed, the cut into 2mm (1/8in) dice
2 spring onions (scallions)
60g (2 ½ oz) cucumber, deseeded and diced
30g (1 ¼ oz) fresh root ginger, peeled and finely diced
1 fresh red or green chilli deseeded and finely chopped
4 tsp Thai fish sauce (nam pla)
15g (1/2 oz) fresh coriander (cilantro), finely chopped
Juice of 1 lime
To make the dish you need to have all of the ingredients ready prepared in advance.
In a clean large stainless steel bowl, mix together the salmon, spring onions (scallions) cucumber, ginger, chilli, fish sauce and coriander (cilantro). Add the lime juice and stir thoroughly.
Leave for 3 minutes and then, using 2 tablespoons, arrange the tartar on serving plates.
Serve with Cashew, sunflower, chai and wasabi crackers. Drizzle with a little Chilli, lime, papaya and mint dressing.
1.5 Kg (3lb 5oz) shoulder of lamb on bone
25g (1oz) mint leaves
25g (1oz) basil
25g (1oz) flat-leaf parsley
1 garlic clove, crushed
3 spring onions (scallions)
8 anchovy fillets
1 tsp Dijon mustard
2tbsp extra virgin olive oil
sea salt and ground black pepper
Preheat the over to 150 degrees C, 300 degrees F, Gas mark 2.
Place the lamb into a roasting dish and bake in the oven for 4-5 hours or until the lamb falls off the bone.
Make the salsa verde by putting all the ingredients in a blender and blitz until smooth. Keep in a screwtop jar in the fridge for up to 1 week.
When the lamb in cooked, remove bone and put the meat into a large bowl. Mix with the salsa verde and serve.
150g (5oz/1 cup) cashew nuts, soaked in water for 24 hours
50g (2oz/ 1/3 cup) sunflower seeds, soaked in water for 24 hours
100g (3 ½ oz) chai seeds, soaked in cold water for 15 minutes
2 tbsp lemon juice
60g (2 ½ oz) shallots
1 garlic clove, crushed
1 green (bell) pepper, stalk removed, deseeded and roughly chopped
10g (1/2 oz) wasabi paste
1tbsp local runny honey
3 tbsp Tamari
Rinse the cashew nuts and sunflower seeds under running cold water, then drain. Using a jug blender, blitz all the ingredients to form a smooth paste.
Pour the mixture out onto a silicone dehydrator sheet and or a baking tin covered with parchment paper, and spread it as thinly as possible. Place in a dehydrator at 130 degrees c for 4-5 hours (or 100 degrees c in the oven for 2 – 3 hours).
Using a large knife, score the crackers into required shape and size before returning to the dehydrator for a further 3 – 4 hours to continue drying (or return to the over for a further 1 -2 hours).
When the crackers are ready, they will be crisp and snap. Keep them in an airtight container and store for up to 4 days.
Ingredients4 ripe peaches, halved and stoned
200ml (7 fl oz) double (heavy) cream
600g (1lb 5oz) yogurt
Seeds from 1 vanilla pod (bean)
4 tsp local runny honey
Grated zest of ¼ orange
For frozen raspberry yogurt
200g (7oz) frozen raspberries
175g (6oz) yogurt which has been placed in the freezer for one hour
50ml (2fl oz) maple syprup
Preheat the oven to 180 degrees C, 350 degrees F, Gaz mark 4
Place the peaches, stone side up, on a baking tray lined with parchment paper. Roast in preheated oven for 20 minutes. Allow to cool.
Make the smoothie: blitz the roasted peaches in a blender until purified and pass through a fine sieve into a large bowl. In a separate bowl, whisk the cream until it stands in soft peaks. Stir gently into the peach puree. Add the yogurt vanilla seeds, honey and orange zest. Mix thoroughly and the divide between 4 glasses. Keep in the fridge until ready to serve.
The frozen raspberry yogurt can be made in advance if necessary, but it is best made just before serving. Simply blend the frozen raspberries, semi frozen yoghurt and maple syrup together in a jug blender until smooth.
To serve, using an ice cream scoop, scoop out a ball of frozen raspberry yogurt and place on top of a smoothie. Repeat in the same way with the remaining smoothies and yogurt.