Pan Fried Fillet of Hake 

Method:

1. Blanch the Brussel sprout leaves
2. Sauté of some chopped shallots in butter, add in the bacon lardons and sweat off until starting to colour, mix in the Brussel sprout leaves and a splash of white wine and reduce by half, add in the cream bring to a simmer
3. Seal off the fondant potato in butter on both sides obtaining a nice colour add in some veal stock thyme and a little garlic cover and back in oven for a round 20 minutes or until cooked basting the fondant with the reduced cooking liquor
4. Season the hake and seal off in a pan with some butter turning and basting until cooked
5. Serve the hake on a bed of the creamed Brussel sprouts a fondant potato and finish with some prawn bisque

Roast Breast of Silverhill Duck

Method:

1. Season and seal off the duck and cook in butter, garlic and thyme, keep basting until desired level of cooking is complete and leave to rest
2. With some veal/duck just add in a spoonful of the Amarena cherries with some of the syrup, cinnamon and bring to a simmer, remove from heat and add in a couple of cubes of cold butter and stir in.
3. Grate some parsnip and potatoes together and combine with some clarified butter, herbs and seasoning, press into a gastronorm container or similar and bake at 180 degrees for 30 mins, leave to cool and place a weight on top to help set, when cooled this can but cut to desired shape and deep fried until gold and crispy
4. Roast some rainbow carrots in olive oil and rock salt, finish the with a little butter and honey in a pan until nicely coloured

Chargrilled Celeriac Steak 

Method:

1. Wash the whole celeriac and in a bowl combine some smoked paprika, olive oil, cumin, coriander, salt and pepper
2. Cover the whole celeriac well with the mix and place in a vac pack bag and seal well 
3. Bring the water bath up to 84 degrees and place celeriac in for 2 hrs. This can be used straight away or chilled for service
4. Slice the celeriac into pieces of a round 2cm thick, brush the steaks with olive oil season and char grill.
5. Under the salamander or in the oven.
6. Serve with some butternut squash, battered king oyster mushrooms, and a dipping sauce made from garlic, yogurt and pomegranate seeds

Naughty but Nice Chai Latte

Method:

1. Brew double espresso into a stainless steel jug
2. Add Spiced Chai powder to the espresso and whisk to dilute
3. Steam milk to 140 degrees
4. Pour milk into serving cup and slowly pour the espresso chai mix on top
5. Dust with cinnamon and enjoy