Ingredients 配料
MARINATED ICELANDIC PRAWNS 冰岛虾腌制
320g of Icelandic prawns, peeled 320克冰岛虾，去壳
20g of dill, chopped 20克莳萝，切碎
SORREL AND CUCUMBER JUICE 酸模和黄瓜汁
600g of cucumber 600克黄瓜
60g of sorrel 60克酸模
10ml of Chardonnay vinegar 10毫升霞多丽醋
5g of salt 5克盐
3g of xanthan gum 3克黄原胶
GRILLED RYE BREAD AND RYE CRISPS 烤黑麦面包和黑麦脆片
1 pumpernickel loaf 1粿麦粗面包
2 tbsp of olive oil 2汤匙橄榄油
salt 盐
PICKLED CUCUMBER 腌黄瓜
1 cucumber 1个黄瓜
20ml of Chardonnay vinegar 20毫升霞多丽醋
3g of salt 3克盐
3g of caster sugar 3克细砂糖
MUSTARD YOGHURT 芥末酸奶
300g of Greek yoghurt 300克希腊酸奶
7g of wholegrain mustard 7克全粒芥末
20g of muscovado sugar 20克黄糖
7g of Dijon mustard 7克第戎芥末
2g of salt 2克盐
22g of horseradish purée 22克辣根酱
LEMON EMULSION 乳化柠檬
125ml of pomace oil 125毫升葡萄籽油
3 lemons, juiced 3个柠檬，挤汁
250ml of water 250毫升水
6g of salt 6克盐
3g of xanthan gum 3克黄原胶
5g of caster sugar 5克细砂糖
TO PLATE 装盘
1 handful of micro cress 一把小嫩叶
Method 制作方法
1. For the lemon emulsion, put all the ingredients in a jug and blend with a stick blender to form an emulsion. Pass through a sieve.
柠檬乳化步骤：将所有材料放入容器中，用搅拌棒搅拌成乳化液，过筛。
2. For the Icelandic prawns, mix everything together and chill until needed.
冰岛虾腌制步骤：将所有材料混合在一起，放入冰箱冷藏备用。
3. For the mustard yoghurt, mix all the ingredients together in a bowl except for the yoghurt. Make sure the sugar dissolves. Fold in the yoghurt and chill until needed.
芥末酸奶步骤：除了酸奶外，将所有材料混合在一个碗中，确保糖完全溶解。将酸奶拌入，冷藏备用。
4. For the pickled cucumber, peel the cucumber and cut into random shapes roughly the same size. Add the vinegar, salt and sugar and marinate for 2 hours. Stir every 20 minutes. Drain.
腌黄瓜步骤：将黄瓜去皮，切成大小相近的随机形状。加入醋、盐和糖，腌制2小时，每20分钟搅拌一次，然后沥干。
5. For the sorrel and cucumber juice, put everything in a blender and blend to a juice. Pass through a fine sieve. Chill until needed.
酸模和黄瓜汁步骤：将所有材料放入搅拌机中，搅拌成汁，过细筛，冷藏备用。
6. For the rye bread, cut 4 3-4mm thick slices off the loaf. Put in a pan with some of the olive oil and fry for 30-40 seconds on each side. Cool.
黑麦面包步骤：从面包切下4片3-4毫米厚的片，放入平底锅中，加一些橄榄油，每面煎30-40秒，冷却。
7. For the rye crisps, heat the oven to 160°C/Gas mark 3. Cut 4 1-2mm slices off the loaf and lay on a baking sheet lined with baking paper. Season with olive oil and salt and bake for 5-6 minutes until crisp.
黑麦脆片步骤：将烤箱预热至160°C/气体标记3。从面包上切下4片1-2毫米厚的片，放在铺有烘焙纸的烤盘上。撒上橄榄油和盐，烤5-6分钟至酥脆。
8.Stack the prawns in the centre of a plate and carefully arrange the remaining elements around the stack. Finish with a scattering of leaves.
装盘：将虾堆放在盘中央，并小心地将其余元素围绕虾堆排列。最后撒上一些小叶子完成装饰。
Ingredients 配料
2 lamb shanks, large, 400-475g each 两根大羊腿，每根400-475克
6 chorizo sausages, fresh, skinned and crumbled into small pieces 6根新鲜的西班牙香肠，去皮，捏成小块
4 carrots, peeled and diced 4根胡萝卜，去皮切丁
1 large onion, peeled and diced 1个大洋葱，去皮切丁
2 garlic cloves, peeled and finely diced 2瓣大蒜，去皮，细切
400g of tinned chopped tomatoes 400克罐装切碎的番茄
1 tsp hot smoked paprika 1茶匙烟熏辣椒粉
1 tsp ground cumin 1茶匙孜然粉
flour 面粉
olive oil 橄榄油
salt 盐
black pepper 黑胡椒粉
Method 制作方法
1. Heat the oil in a large frying pan, then coat the lamb shanks in flour and add them to the pan – fry them over a high heat until golden brown, turning them half way through.
在大煎锅中加热油，然后将羊腿裹上面粉，放入锅中，用大火煎至金黄色，中途翻转一次。
2. Set the lamb shanks to one side and add the chorizo, carrots, onion and garlic to the pan and cook until the chorizo sausage has released its oil and the vegetables are tinged with brown. Put the chorizo and vegetables into a slow-cooker (or a casserole dish) and add the spices and the tinned tomatoes.
将羊腿放置一旁，然后将香肠、胡萝卜、洋葱和大蒜加入锅中，煮至香肠释放出油份且蔬菜略带棕色。将香肠和蔬菜放入慢炖锅中（或砂锅中），加入香料和罐装番茄。
3. Fill the empty chopped tomato tin with water and add that to the rest of the ingredients. Season to taste with salt and pepper.
在空的罐装番茄罐中加满水，倒入其它材料中。根据口味用盐和胡椒调味。
4. If using a slow cooker, cook on high for 6 to 8 hours and then keep warm for up to 2 hours.
如果使用慢炖锅，高温炖煮6至8小时，然后保温最多2小时。
5. To cook in a conventional oven: pre-heat oven to 170°C/gas mark 3 and cook in a covered casserole dish for 3 to 4 hours depending on the size of the shanks.
如果在常规烤箱中烹饪：预热烤箱至170°C/气体标记3，并在盖好的砂锅中烹饪3至4小时，具体时间取决于羊腿的大小。
6. Before serving, skim the fat off the surface and decant to another serving dish if you prefer. Serve immediately with mashed sweet potatoes. (The meat just falls off the bone, so divide the meat and the casserole broth between the diners).
用餐前，撇去表面的脂肪，如果愿意，可以倒入另一个餐盘中。立即与甜土豆泥一起上桌。（肉会非常松散，容易从骨头上脱落，因此将肉和砂锅汤分配给用餐者）
Ingredients 配料
DUCK LEGS 鸭腿
2 duck legs 2个鸭腿
salt 盐
pepper 胡椒
olive oil 橄榄油
RAGU SAUCE 炖菜酱汁
1/2 onion, finely sliced 1/2个洋葱，切成细片
250ml of red wine 250毫升红酒
1400g tin of chopped tomato 1罐400克切碎的番茄
120g of fresh pasta 120克新鲜面条
1/2 bunch of flat-leaf parsley, roughy chopped 1/2束欧芹，粗略切碎
50g of Parmesan, grated 50克帕尔马干酪，磨碎
3 garlic cloves, thinly sliced 3瓣大蒜，切成薄片
1/4 celery, chopped 1/4根芹菜，切碎
2 tbsp of tomato purée 2汤匙番茄酱
1 dash of dried oregano 1小撮干牛至
1 bunch of thyme, picked 1束百里香，摘叶
Method 制作方法
1. Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180˚C/gas mark 4 for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes.
将鸭腿腌制并轻轻涂上橄榄油。将其放在烤盘上，以180°C/煤气炉标号4烘烤40分钟。目的是要让鸭肉慢煮至柔嫩，如果肉质尚未足够嫩，再返回烤箱继续烤10分钟。从烤箱取出鸭腿，稍作"休息"几分钟。
2. Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin.
使用两个叉子从骨头上剔下肉。将肉放置一边稍作调味，并保留脂肪和皮。
3. Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes.
在小火下，用一个宽口锅，加入少量保留的鸭油，然后炒洋葱、大蒜和芹菜。接着，加入番茄酱炒2分钟。
4. Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes.
加入牛至、百里香和红酒，提高火力。将酱汁减少一半，然后加入番茄和鸭肉。降低火力，让它慢炖15分钟。
5. Meanwhile, in a large pot, cook the pasta in salted boiling water until al-dente. Then, toss the hot pasta with the ragu.
同时，在一个大锅中，用加盐的沸水煮面条至弹牙状态。然后，将热面条与炖菜拌匀。
6. To serve, divide the duck ragu into 2 serving bowls and top with grated parmesan, chopped parsley and the reserved duck skin. Serve immediately.
将鸭肉炖菜分入两个碗中，上面撒上磨碎的帕尔马干酪、切碎的香菜和保留的鸭皮。立即上桌享用。
Ingredients 配料
200g of halloumi 哈洛米奶酪 200克
400g of pasta, whole wheat 全麦意大利面 400克
2L chicken stock 鸡肉高汤 2升
2 lemons 柠檬 2个
2 tbsp of dried mint 干薄荷 2汤匙
4 sprigs of mint, fresh 新鲜薄荷 4小枝
Method 制作方法
1. Finely grate the cheese and mix with the dried mint. Chop a handful of the mint leaves and set aside. In the meantime, cook the pasta in the chicken stock. If you don’t have ready made stock, use three chicken stock cubes in around 2 litres of water. The liquid should cover the pasta by an inch or so.
将哈洛米奶酪细致地磨碎并与干薄荷混合。剁碎一把新鲜薄荷叶并放置一边备用。同时，在鸡肉高汤中煮意大利面。如果没有现成的高汤，可以用三个鸡肉高汤块加约2升水。液体应该覆盖意大利面约一英寸左右。
2. If the liquid gets too low before the pasta is cooked, add a splash more. You want most of the liquid to have been absorbed by the end, but with some still remaining.
如果液面在意大利面煮熟前过低，可以适当添加一些。最终你希望大部分液体被吸收，但仍留有少量。
3. Layer some of the grated cheese and mint in an empty shallow bowl per person. When the pasta is al dente, ladle half a portion into the bowl along with a little of the stock.
在每个人的浅碗中铺上一层磨碎的奶酪和薄荷。当意大利面煮到半熟时，用勺子舀一半份量到碗中，同时加入一些高汤。
4. Sprinkle another layer of the grated cheese, top with some more pasta and finish with the final layer of cheese. Sprinkle with a generous amount of the fresh mint. Squeeze the juice from ¼ to ½ a lemon over each bowl (depending on how much your guests like lemon), and serve with a few more wedges if needed.
再撒一层磨碎的奶酪，再加一些意大利面，最后用奶酪封顶。撒上大量新鲜薄荷。根据客人的喜好挤入1/4到1/2个柠檬的汁液，并可以根据需要再配几片柠檬片。
Chocolate fondant with nougatine biscuit and toffee sauce
Ingredients 配料
CHOCOLATE FONDANT 熔岩巧克力蛋糕
250g of dark chocolate 黑巧克力 250克
250g of butter 黄油 250克
5 eggs 鸡蛋 5个
5 egg yolks 蛋黄 5个
250g of sugar 糖 250克
125g of plain flour 普通面粉 125克
cocoa powder for dusting 可可粉，用于撒粉
butter for greasing 黄油，用于涂抹
VANILLA ICE CREAM 香草冰淇淋
500ml of double cream 高脂浓奶油 500毫升
500ml of full-fat milk 全脂牛奶 500毫升
150g of sugar 糖 150克
12 egg yolks 蛋黄 12个
3 vanilla pods 香草荚 3个
NOUGATINE BISCUIT 果仁饼干
100ml of milk 牛奶 100毫升
100ml of glucose 葡萄糖 100毫升
250g of butter 黄油 250克
300g of sugar 糖 300克
5g of pectin 果胶 5克
50g of cacao nibs 可可豆碎 50克
250g of flaked almonds 杏仁片 250克
1 pinch of pepper 一撮胡椒
1 tsp sea salt 海盐 1茶匙
TOFFEE SAUCE 太妃糖酱
250g of Demerara sugar 德麦拉拉蔗糖 250克
60ml of glucose syrup 葡萄糖浆 60毫升
60g of golden syrup 金糖浆 60克
225g of unsalted butter 无盐黄油 225克
350ml of whipping cream 淡奶油 350毫升
Method 制作方法
1. First, make the nougatine biscuit. Mix together the pectin and a small amount of the sugar in a small bowl. Boil together the milk, glucose, butter, and sugar in a heavy bottomed pan, and once the mix reaches boiling point, pour in the pectin and sugar, whisking continuously. Cook out until the mix reaches 106°C, stirring occasionally so that it cooks evenly.
首先制作果仁饼干。在一个小碗中混合果胶和少量糖。在一个厚底锅中将牛奶、葡萄糖、黄油和糖煮沸，一旦混合物开始沸腾，倒入果胶和糖，持续搅拌。加热至106°C，偶尔搅拌以确保均匀烹饪。
2. Remove from the heat and add the remaining ingredients to the pan. Stir to combine, then scrape out onto a silicon baking mat, taking care as the mixture will be very hot. Place another silicone mat on top and roll the mix out as thinly as possible. Leave to set at room temperature.
从热源上移开，将剩余的配料加入锅中。搅拌混合后，倒出至硅胶烘焙垫上，注意混合物会非常热。在顶部覆盖另一块硅胶垫，尽可能薄地铺开。置于室温下凝固。
3. To make the vanilla ice cream, place the cream, milk and vanilla in a pan and bring to the boil. In a separate bowl, whisk the egg yolks and sugar together until pale. Pour the contents of the pan over the egg and sugar mix, whisk to combine, then return back to the pan and cook to 82°C, stirring constantly.
制作香草冰淇淋，将奶油、牛奶和香草放入锅中煮沸。在另一个碗中，将蛋黄和糖搅拌至浅色。将锅中的内容物倒入蛋糊中，搅拌均匀后，倒回锅中，加热至82°C，不断搅拌。
4. Pass through a fine sieve into a bowl set over ice. Allow to chill, then churn in an ice cream maker.
过滤至放在冰上的碗中。冷却后，放入冰淇淋机中搅拌。
5. To make the chocolate fondant, add the chocolate and butter to a heatproof bowl and set over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir gently until the chocolate and butter have melted together to form and thick, smooth sauce.
制作巧克力软心蛋糕，将巧克力和黄油放入耐热碗中，置于微沸的水锅上（碗底不要接触水）。轻轻搅拌，直到巧克力和黄油融化混合成厚而平滑的酱。
6. In a separate bowl, mix the eggs, egg yolks and sugar together, then fold into the chocolate and butter mix. Sift the four and gently fold into the mix until just incorporated.
在另一个碗中混合鸡蛋、蛋黄和糖，然后折入巧克力和黄油混合物中。筛入面粉，轻轻折入混合物中，直至刚刚混合均匀。
7. Preheat the oven to 200°C/gas mark 6
预热烤箱至200°C/煤气标记6。
8. Butter and dust some fondant moulds with cocoa powder and leave to chill in the fridge. Carefully pour the mixture into each mould until two thirds full, and bake in the oven for 8-10 minutes.
在软心蛋糕模具内涂抹黄油并撒上可可粉，放入冰箱冷藏。将混合物倒入模具中，填充至三分之二满，然后在烤箱中烘烤8-10分钟。
9. For the toffee sauce, place the sugar, both syrups and the butter in a thick-bottomed pan and heat gently to 160°C.
制作太妃糖酱，将糖、两种糖浆和黄油放入厚底锅中，轻轻加热至160°C。
10. Meanwhile, warm the cream in a separate pan until hot but not boiling. Slowly and carefully whisk the hot cream into the 160°C sugar mixture, stirring constantly until well combined.
同时，在另一个锅中加热奶油至热但不沸腾。慢慢并小心地将热奶油搅入160°C的糖浆中，持续搅拌直至充分混合。
11. Pass through a sieve and allow to cool - the sauce should be dark in colour and taste slightly bitter.
过滤并让其冷却 - 酱料应为深色并略带苦味。
12. Remove the fondants, turn off the oven and allow the nougatine biscuits to warm through in the residual heat. Serve each fondant with a quenelle of the churned vanilla ice cream, nougatine biscuit and some toffee sauce.
取出软心蛋糕，关闭烤箱，让果仁饼干在余温中加热。将每个软心蛋糕与一勺搅拌好的香草冰淇淋、果仁饼干和一些太妃糖酱一起上桌。
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