Baked Chocolate Mousse with Passion Fruit

Ingredients:

For the Chocolate Mousse -300g Dark Bitter Chocolate (min 60% cocoa fat)150g Unsalted Butter6 Eggs50g Caster Sugar1 Pinch of Ground Anise

To garnish -Sprigs of MintIcing SugarCocoa Powder

Method:

1. Line the base and sides of a 20 cm spring-bottomed cake tin with greaseproof paper and set the oven to 180°C. 2. Melt the chocolate and butter in a metal bowl over a pan of simmering water. 3. Separate the eggs and whisk the yolks with 2 tablespoons of the caster sugar and the anise for half a minute. Stir in the melted chocolate and mix well. 4. Beat the egg whites with the remaining sugar until very stiff, quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin. 5. Place on the middle shelf of the oven and bake for 20 minutes. 6. Remove from the oven and allow to cool before serving.7. To make the passion fruit mousse put all of the ingredients into a bowl and beat together until fi rm.8. To serve transfer the baked chocolate mousse to a plate accompanied by the passion fruit mousse. Garnish with a sprig of mint, icing sugar and cocoa powder.

Yorkshire Wagyu Fillet Steak with Fries and Béarnaise SauceI came across Yorkshire Wagyu beef when we were setting up the Manchester restaurant and its ace. It’s made the same way as the stuff from Japan and Australia and we can’t get enough of the stuff. To me this is my favourite recipe of all time; béarnaise sauce is the best sauce out there with chips or beef, better still with both. This is what chefs love to eat.

Ingredients:

Flavourless Vegetable Oil, to deep-fry125g Unsalted Butter3 tbsp Tarragon Vinegar3 tbsp White Wine¼ tsp White Peppercorns½ small Banana Shallot (fi nely chopped)

Method:

1. Preheat the oven to 200°C/400°F/gas mark 6.2. Heat a deep-fat fryer to 190°C/375°F, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)3. Put 100g of the butter into a small saucepan and set over a medium heat to gently melt. Wait until it is liquid and all the impurities have risen to the top in foam. Skim off all the foam from the top. Leave until just tepid, but still liquid.4. Place the vinegar, white wine, peppercorns and shallot into a separate small saucepan and bring to the boil. Simmer until the liquid has nearly disappeared, leaving around 1 tbsp. 5. Put the egg yolks into a bowl, then set over a pan over simmering water and whisk together until thickened and light in colour.6. Gradually add in the melted butter, drop by drop, whisking constantly. Once the mixture has emulsifi ed, add it in a thin stream. You want a sauce that is about the same thickness as mayonnaise. Stop adding the butter just before you get to the white milky solids at the bottom of the pan (discard these). 7. Season the sauce with salt and black pepper, add the cooled vinegar reduction and the chopped tarragon leaves and mix well. Turn off the heat and leave the bowl over the pan until ready to use. Don’t leave it too long, and work quickly.8. Heat an ovenproof frying pan until searing hot, add the oil and steak then leave to cook on one side for two or three minutes before turning over and placing in the oven for two or three minutes more9. While the steak is in the oven, carefully lower the chips into the fat fryer and cook for three or four minutes until golden brown and cooked through.10. Remove the steak from the oven and add the remaining butter to the pan, then spoon over the steak repeatedly for at least two or three minutes while the steak rests; this will give a lovely shine and add immensely to the fl avour.11. Place the steak on a plate, pile the chips alongside then fi nish with a dollop of béarnaise.

Serves 8

Serves 1

For the Passion Fruit Mousse - 250g Mascarpone50ml Double Cream3tbsp Icing Sugar3 Passion Fruit (pulp)

3 Egg YolksSea Salt and Freshly Ground Black Pepper1 tbsp Chopped Tarragon Leaves Juice of ½ Lemon1 tbsp Olive Oil1 x 200g Yorkshire Wagyu (or good Fillet Steak)100g Frozen Chips

Sunday 4th October

Indulge in a

delicious

selection of

food and drinkat selected times.

SigningAdvance copies of James’

new book ‘Sweet’ at the

Denby Pottery Visitor Centre

Chocolate and Rapeseed Oil Ganache Mousse with Damsons and Blackberry Sorbet

Ingredients:

For the mousse -280g Dark Chocolate (roughly chopped)100ml Rapeseed Oil50g Butter180ml Double Cream

Method:

1. Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. The bowl should not touch the water. 2. Remove from the heat and cool slightly before beating in the rapeseed oil. 3. Heat the butter and cream until boiling then remove from the heat and cool to just above room temperature. Whisk into the chocolate mixture then pour to a 6cm x 2cm round mould and chill for 1-2 hours until set.4. Heat a sauté pan until hot, add the butter and damsons and sauté for 2 minutes then add the caster sugar and cook for another 2-3 minutes until the damsons are caramelized and softened. 5. Remove from the heat and cool. Place a third of the damsons into a blender and blitz to a fi ne puree then set aside.6. Turn the chocolate mousse out into the centre of the plate, spoon dots of puree onto the plate then place 3 damson halves onto each plate. Finish with a few violet fl owers. Serve with a quenelle of blackberry sorbet

Halibut and Scallops with Deep Fried Aubergine, Edamame Beans and Miso

Ingredients:

For the Pan Fried Halibut -4 150g Fillets of Halibut (skin on, pin boned)4 Hand Dived Scallops4tbsp Groundnut Oil75g Unsalted Butter

For the Deep Fried Miso Glazed Aubergine and Edamame Beans-2 Aubergines (diced into 2cm cubes)100ml Water180ml White Miso160g Caster Sugar50g Runny Honey100g Peeled Edamame Beans

Method:

1. Heat a deep fat fryer to 180°C.2. Place the diced aubergine into the deep fat fryer and cook for 2-3 minutes or until golden and crispy.3. Place on a plate with kitchen roll on and set aside.4. In the meantime place the water, white miso, caster sugar and honey in a medium sauce pan and cook until it has reduced and turned a golden brown colour.5. Heat a large frying pan and add the oil. Once hot add the fi sh, skin side down, and the scallops and cook for 2-3 minutes, turn over and cook for a further 2-3 minutes.6. Just before serving add the butter and baste both fi sh. Allow the fi sh to rest before serving.

Serves 4

Serves 4

For the damsons -10 Damsons (halved and stoned)50g Butter50g Caster Sugar1 Small Handful Violet Flowers

To serve-4tbsp Toasted White Sesame Seeds4 tbsp Bonito Flakes4tbsp Black Sesame Seeds4tbsp Red Amaranth Leaf4 tbsp Baby Coriander Cress1 Green Shiso Leave per portion

Pan Fried Gruyere and Bacon Brioche SandwichThis comes not from France where most of this food comes from but from the States. A baker friend of mine did this for breakfast, they have great streaky bacon out there, sort of maple cured stuff that gets nice and crispy, you could use pancetta instead. It’s a proper hangover cure and trust me I needed it that day, sort of a breakfast sandwich but quicker.

Ingredients:

12 Rashers of Dry-Cured Streaky Bacon Pancetta8 Slices of Brioche 200g Gruyere (sliced)3 Eggs200ml Whole Milk50g Unsalted Butter

Method:

1. Heat a griddle pan until hot, add the bacon and cook on either side for two minutes until crispy and cooked through. Place on kitchen paper to drain.2. Lay four slices of the brioche on a board, top with the gruyère cheese and divide the crispy bacon between them. Top with the remaining four slices of brioche and press down lightly.3. Place the eggs and milk into a shallow wide bowl and whisk to combine, then dip the sandwiches into the mixture and leave each to soak for a few seconds.4. Heat a large frying pan until medium hot, add half the butter and, when it’s just foaming, add two of the soaked sandwiches and fry gently until golden brown and heated through. 5. Serve straight away or keep warm on a tray in a low oven while you cook the remaining sandwiches in the remaining butter.

Serves 4

To serve

Place the diced aubergine onto a serving plate and spoon over the sauce. Place the fi sh in the centre and garnish with the edamame beans, sesame seeds, bonito fl akes and Japanese leaves.

Coffee and Candied Walnut Meringue Roulade

Ingredients:

For the Meringue -5 Egg Whites275g Caster Sugar, plus extra for dusting

For the Tuiles - 115g Butter (softened)140g Icing Sugar3 Egg Whites115g Plain FlourBrown and Purple Food ColouringGold Food Spray

Method:

Meringue - 1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm x 33cm Swiss roll tin and line with silicone paper. 2. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any grease or water will affect the meringue.

Serves 10

For the Candied Walnuts - 150g Caster Sugar150ml Water200g Walnut HalvesVegetable Oil (for frying)

For the Filling - 400ml Double Cream10ml Camp Coffee1 Vanilla Pod (split and deseeded)

Chocolate and Rapeseed Oil Ganache Mousse with Damsons and Blackberry Sorbet

Ingredients:

For the mousse -280g Dark Chocolate (roughly chopped)100ml Rapeseed Oil50g Butter180ml Double Cream

Method:

1. Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. The bowl should not touch the water. 2. Remove from the heat and cool slightly before beating in the rapeseed oil. 3. Heat the butter and cream until boiling then remove from the heat and cool to just above room temperature. Whisk into the chocolate mixture then pour to a 6cm x 2cm round mould and chill for 1-2 hours until set.4. Heat a sauté pan until hot, add the butter and damsons and sauté for 2 minutes then add the caster sugar and cook for another 2-3 minutes until the damsons are caramelized and softened. 5. Remove from the heat and cool. Place a third of the damsons into a blender and blitz to a fi ne puree then set aside.6. Turn the chocolate mousse out into the centre of the plate, spoon dots of puree onto the plate then place 3 damson halves onto each plate. Finish with a few violet fl owers. Serve with a quenelle of blackberry sorbet

Halibut and Scallops with Deep Fried Aubergine, Edamame Beans and Miso

Ingredients:

For the Pan Fried Halibut -4 150g Fillets of Halibut (skin on, pin boned)4 Hand Dived Scallops4tbsp Groundnut Oil75g Unsalted Butter

For the Deep Fried Miso Glazed Aubergine and Edamame Beans-2 Aubergines (diced into 2cm cubes)100ml Water180ml White Miso160g Caster Sugar50g Runny Honey100g Peeled Edamame Beans

Method:

1. Heat a deep fat fryer to 180°C.2. Place the diced aubergine into the deep fat fryer and cook for 2-3 minutes or until golden and crispy.3. Place on a plate with kitchen roll on and set aside.4. In the meantime place the water, white miso, caster sugar and honey in a medium sauce pan and cook until it has reduced and turned a golden brown colour.5. Heat a large frying pan and add the oil. Once hot add the fi sh, skin side down, and the scallops and cook for 2-3 minutes, turn over and cook for a further 2-3 minutes.6. Just before serving add the butter and baste both fi sh. Allow the fi sh to rest before serving.

Serves 4

Serves 4

For the damsons -10 Damsons (halved and stoned)50g Butter50g Caster Sugar1 Small Handful Violet Flowers

To serve-4tbsp Toasted White Sesame Seeds4 tbsp Bonito Flakes4tbsp Black Sesame Seeds4tbsp Red Amaranth Leaf4 tbsp Baby Coriander Cress1 Green Shiso Leave per portion

Pan Fried Gruyere and Bacon Brioche SandwichThis comes not from France where most of this food comes from but from the States. A baker friend of mine did this for breakfast, they have great streaky bacon out there, sort of maple cured stuff that gets nice and crispy, you could use pancetta instead. It’s a proper hangover cure and trust me I needed it that day, sort of a breakfast sandwich but quicker.

Ingredients:

12 Rashers of Dry-Cured Streaky Bacon Pancetta8 Slices of Brioche 200g Gruyere (sliced)3 Eggs200ml Whole Milk50g Unsalted Butter

Method:

1. Heat a griddle pan until hot, add the bacon and cook on either side for two minutes until crispy and cooked through. Place on kitchen paper to drain.2. Lay four slices of the brioche on a board, top with the gruyère cheese and divide the crispy bacon between them. Top with the remaining four slices of brioche and press down lightly.3. Place the eggs and milk into a shallow wide bowl and whisk to combine, then dip the sandwiches into the mixture and leave each to soak for a few seconds.4. Heat a large frying pan until medium hot, add half the butter and, when it’s just foaming, add two of the soaked sandwiches and fry gently until golden brown and heated through. 5. Serve straight away or keep warm on a tray in a low oven while you cook the remaining sandwiches in the remaining butter.

Serves 4

To serve

Place the diced aubergine onto a serving plate and spoon over the sauce. Place the fi sh in the centre and garnish with the edamame beans, sesame seeds, bonito fl akes and Japanese leaves.

Coffee and Candied Walnut Meringue Roulade

Ingredients:

For the Meringue -5 Egg Whites275g Caster Sugar, plus extra for dusting

For the Tuiles - 115g Butter (softened)140g Icing Sugar3 Egg Whites115g Plain FlourBrown and Purple Food ColouringGold Food Spray

Method:

Meringue - 1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm x 33cm Swiss roll tin and line with silicone paper. 2. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any grease or water will affect the meringue.

Serves 10

For the Candied Walnuts - 150g Caster Sugar150ml Water200g Walnut HalvesVegetable Oil (for frying)

For the Filling - 400ml Double Cream10ml Camp Coffee1 Vanilla Pod (split and deseeded)

3. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed until soft peaks form. Add the sugar, a spoonful at a time, whisking until the mixture is smooth and glossy. 4. Spoon the mixture into the prepared tin and smooth the surface. 5. Bake for 8 minutes or until golden brown. Lower the oven temperature to 170°C/325°F/Gas mark 3 and bake for a further 15 minutes or until crisp.6. Remove from the oven and turn out of the tin onto a sheet of silicone paper dusted with caster sugar. Remove the paper from the base of the meringue and allow to cool.

Tuiles 1. Turn the oven up to 200°C/400°F/Gas mark 6. 2. Beat the butter and icing sugar together in a bowl until smooth then whisk in the egg whites, one at a time, until smooth and shiny. 3. Sieve the fl our over the top and fold in gently, then tip half of the batch into a separate bowl. Use the food colouring to colour one batch brown and one purple then chill in the fridge for 20 minutes. 4. Place a leaf stencil on a non-stick mat or silicone paper. Using a palette knife spread the tuile mixture very thinly over the stencil. Repeat across the mat or paper. 5. Bake for 4-5 minutes, then immediately lay the leaves over the handle of a wooden spoon to curl the leaf shape. When cold and hardened, spray with edible gold spray.

Candied Walnuts1. Put the sugar and water into a saucepan and bring to the boil, stirring gently once. Simmer until the sugar has dissolved and the syrup thickened slightly. 2. Add the walnuts and cook for 2–3 minutes. Empty the contents of the pan on to a sheet of silicone paper.3. Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering. 4. Carefully place the candied walnuts, a few at a time, into the hot oil for a couple of minutes until golden brown. Drain again on a fresh sheet of silicone paper and leave to cool slightly.

For the Filling1. Whisk the cream, Camp coffee and vanilla seeds in a bowl until it forms soft peaks. 2. Spread it over the cooled meringue then scatter three-quarters of the walnuts over the cream. 3. Starting at the long end, roll up the meringue using the paper to help you.

To Serve

Decorate the top of the roulade with the tuile leaves and remaining candied walnuts.

For the Baby Fennel and Beurre Noisette Buckwheat-200g Buckwheat4 Baby Fennel Bulbs4tbsp Olive Oil100g Unsalted Butter

Method:

Crayfi sh Bisque1. Heat the oil and butter in a large frying pan and gently fry the shallots and fennel for 2-3 minutes. Add the tomato purée and cook, stirring, for a further minute. 2. Add the crayfi sh shells and brandy and cook for another minute.3. Add the fi sh stock, bay leaves and parsley and bring to a simmer. Cook for 20-25 minutes, or until the volume of liquid has reduced by a third. 4. Remove from the heat and allow to cool slightly.5. Pour the mixture into a food processor and blend to a fi ne purée.6. Pass the purée through a sieve into a clean saucepan and season, to taste, with salt and freshly ground black pepper.

Baby Fennel and Beurre Noissette Buckwheat1. Cook the buckwheat according to the packet instructions 10-15 minutes. 2. Heat a large sauté pan and add the butter, once it has turned brown add the cooked buckwheat and sauté for 2 minutes until coated in the butter and hot.3. Plunge the baby fennel into boiling water for 2 minutes and refresh in ice cold water. Once cooled pat dry. 4. Heat a griddle pan and oil the dry baby fennel. Place on the griddle pan and cook each side for 1-2 minutes or until the char marks appear.

Wreck Fish and Crayfi sh Tails1. Heat a large frying pan and add the butter. Once hot, add the wreck fi sh fi llets and crayfi sh tails and cook for two minutes on each side.

To Serve

Plunge the samphire into boiling water for 2 minutes and refresh in ice cold water. Once cooled pat dry. Heat a large sauté pan and add the butter, once hot add the spinach and samphire and cook until wilted.Put some buckwheat on serving plates and top with the samphire and spinach, then the fried wreck fi sh and crayfi sh and spoon the bisque over the top. Garnish with the baby fennel, fennel pollen, fennel tops.

Wreck Fish with Beurre Noisette Buckwheat, Crayfi sh Tails and Chargrilled Baby Fennel

Ingredients:

For the Crayfi sh Bisque - 1tbsp Olive Oil50g Butter2 Shallots (chopped)1 Fennel Bulb (fi nely chopped)1tbsp Tomato Purée500g Crayfi sh Shells, taken from the fresh crayfi sh tails (see below)2tbsp Brandy1 litre Fish Stock 2 Bay Leaves2 Sprigs Fresh Flat Leaf ParsleySalt and Freshly Ground Black Pepper

Serves 2

For the Wreck Fish and Crayfi sh-55g Butter6 Crayfi sh Tails (blanched)2 Wreck Fish Fillets (or Sea Bass) (skin on, pin boned)

To Serve - 75g Unsalted Butter100g Samphire100g Spinach1 tsp Fennel Pollen (or ground fennel seeds)4tbsp Fennel Tops

Raspberry Millefeuille

Ingredients:

For the Puff Pastry-550g Plain Flour, plus extra for dusting ¾tsp Salt200ml Cold Water550g Unsalted Butter (soft enough to be pliable)4tbsp Icing Sugar, plus extra for dusting

For the Crème Patisserie - 570ml Milk 2 Vanilla Pods (split) 3 Egg Yolks 2tbsp Cornfl our300ml Double Cream½ Vanilla Pod (seeds scraped out)2tbsp Caster Sugar

Serves 4-6

For the Raspberry Sauce -400g Raspberries1tsp Lemon Juice1-2tbsp Icing Sugar, to taste

To serve -500g Raspberries

3. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed until soft peaks form. Add the sugar, a spoonful at a time, whisking until the mixture is smooth and glossy. 4. Spoon the mixture into the prepared tin and smooth the surface. 5. Bake for 8 minutes or until golden brown. Lower the oven temperature to 170°C/325°F/Gas mark 3 and bake for a further 15 minutes or until crisp.6. Remove from the oven and turn out of the tin onto a sheet of silicone paper dusted with caster sugar. Remove the paper from the base of the meringue and allow to cool.

Tuiles 1. Turn the oven up to 200°C/400°F/Gas mark 6. 2. Beat the butter and icing sugar together in a bowl until smooth then whisk in the egg whites, one at a time, until smooth and shiny. 3. Sieve the fl our over the top and fold in gently, then tip half of the batch into a separate bowl. Use the food colouring to colour one batch brown and one purple then chill in the fridge for 20 minutes. 4. Place a leaf stencil on a non-stick mat or silicone paper. Using a palette knife spread the tuile mixture very thinly over the stencil. Repeat across the mat or paper. 5. Bake for 4-5 minutes, then immediately lay the leaves over the handle of a wooden spoon to curl the leaf shape. When cold and hardened, spray with edible gold spray.

Candied Walnuts1. Put the sugar and water into a saucepan and bring to the boil, stirring gently once. Simmer until the sugar has dissolved and the syrup thickened slightly. 2. Add the walnuts and cook for 2–3 minutes. Empty the contents of the pan on to a sheet of silicone paper.3. Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering. 4. Carefully place the candied walnuts, a few at a time, into the hot oil for a couple of minutes until golden brown. Drain again on a fresh sheet of silicone paper and leave to cool slightly.

For the Filling1. Whisk the cream, Camp coffee and vanilla seeds in a bowl until it forms soft peaks. 2. Spread it over the cooled meringue then scatter three-quarters of the walnuts over the cream. 3. Starting at the long end, roll up the meringue using the paper to help you.

To Serve

Decorate the top of the roulade with the tuile leaves and remaining candied walnuts.

For the Baby Fennel and Beurre Noisette Buckwheat-200g Buckwheat4 Baby Fennel Bulbs4tbsp Olive Oil100g Unsalted Butter

Method:

Crayfi sh Bisque1. Heat the oil and butter in a large frying pan and gently fry the shallots and fennel for 2-3 minutes. Add the tomato purée and cook, stirring, for a further minute. 2. Add the crayfi sh shells and brandy and cook for another minute.3. Add the fi sh stock, bay leaves and parsley and bring to a simmer. Cook for 20-25 minutes, or until the volume of liquid has reduced by a third. 4. Remove from the heat and allow to cool slightly.5. Pour the mixture into a food processor and blend to a fi ne purée.6. Pass the purée through a sieve into a clean saucepan and season, to taste, with salt and freshly ground black pepper.

Baby Fennel and Beurre Noissette Buckwheat1. Cook the buckwheat according to the packet instructions 10-15 minutes. 2. Heat a large sauté pan and add the butter, once it has turned brown add the cooked buckwheat and sauté for 2 minutes until coated in the butter and hot.3. Plunge the baby fennel into boiling water for 2 minutes and refresh in ice cold water. Once cooled pat dry. 4. Heat a griddle pan and oil the dry baby fennel. Place on the griddle pan and cook each side for 1-2 minutes or until the char marks appear.

Wreck Fish and Crayfi sh Tails1. Heat a large frying pan and add the butter. Once hot, add the wreck fi sh fi llets and crayfi sh tails and cook for two minutes on each side.

To Serve

Plunge the samphire into boiling water for 2 minutes and refresh in ice cold water. Once cooled pat dry. Heat a large sauté pan and add the butter, once hot add the spinach and samphire and cook until wilted.Put some buckwheat on serving plates and top with the samphire and spinach, then the fried wreck fi sh and crayfi sh and spoon the bisque over the top. Garnish with the baby fennel, fennel pollen, fennel tops.

Wreck Fish with Beurre Noisette Buckwheat, Crayfi sh Tails and Chargrilled Baby Fennel

Ingredients:

For the Crayfi sh Bisque - 1tbsp Olive Oil50g Butter2 Shallots (chopped)1 Fennel Bulb (fi nely chopped)1tbsp Tomato Purée500g Crayfi sh Shells, taken from the fresh crayfi sh tails (see below)2tbsp Brandy1 litre Fish Stock 2 Bay Leaves2 Sprigs Fresh Flat Leaf ParsleySalt and Freshly Ground Black Pepper

Serves 2

For the Wreck Fish and Crayfi sh-55g Butter6 Crayfi sh Tails (blanched)2 Wreck Fish Fillets (or Sea Bass) (skin on, pin boned)

To Serve - 75g Unsalted Butter100g Samphire100g Spinach1 tsp Fennel Pollen (or ground fennel seeds)4tbsp Fennel Tops

Raspberry Millefeuille

Ingredients:

For the Puff Pastry-550g Plain Flour, plus extra for dusting ¾tsp Salt200ml Cold Water550g Unsalted Butter (soft enough to be pliable)4tbsp Icing Sugar, plus extra for dusting

For the Crème Patisserie - 570ml Milk 2 Vanilla Pods (split) 3 Egg Yolks 2tbsp Cornfl our300ml Double Cream½ Vanilla Pod (seeds scraped out)2tbsp Caster Sugar

Serves 4-6

For the Raspberry Sauce -400g Raspberries1tsp Lemon Juice1-2tbsp Icing Sugar, to taste

To serve -500g Raspberries

Method:

Puff Pastry1. Place the fl our and salt in a large mixing bowl. Add the water. Mix to combine and then tip out onto a fl oured work surface. Briefl y knead to form a rough, but evenly combined, dough. 2. Place the pastry in the fridge to rest for 1-2 hours.3. On a lightly fl oured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then fl ip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.4. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. 5. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling fi lm and transfer to the fridge to chill for 30 minutes.6. Roll the pastry out to 8mm/1/3in thick and cut into two 28cm x 10cm/11in x 4in rectangles. Place the pastry rectangles onto a baking tray and dust with the icing sugar. 7. Bake the pastry in the oven for 15 minutes, or until golden-brown and well risen. Remove from the oven and set aside to cool.

Crème Patisserie 1. Put the milk, vanilla pods and seeds in a pan and warm over a low heat. 2. In a mixing bowl, whisk together the egg yolks and cornfl our. Stir in a little of the warm milk, then pour the mixture back into the pan. 3. Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool.4. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed. Add the vanilla seeds and caster sugar and whisk until stiff peaks form when the whisk is removed. Mix with crème pat mixture and place in a piping bag.

Raspberry Sauce1. Place the raspberries and lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fi ne sieve into a bowl.

To Serve

1. To serve, split both pieces of pastry in half widthways to make four pieces of pastry. Place one piece in the centre of a serving plate and pipe over a third of the crème pat, in small dots. 2. Arrange a quarter of the fresh raspberries on top of the crème pat, then top with another sheet of pastry. Repeat the layering process by topping the second sheet of pastry with half of the remaining crème pat and some more raspberries. 3. For the fi nal layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar.4. Serve with the raspberry sauce.

Riggwelter Beer Braised Beef Cheek, Wild Garlic and Pearl Barley Risotto, Malted Onions, Salsify and Stout Sauce

Ingredients:

For the Braised Cheek - 4 Beef Cheeks (sinew removed)500ml Riggwelter Beer from Black Sheep Brewery2 Cloves Garlic1 Bunch of Fresh Thyme1 Bay Leaf2 litres Beef Stock

For the Malted Onions - 2 Small White Onions500ml Riggwelter Beer from Black Sheep Brewery

Method:

Braised Cheeks1. Put the beef cheeks in a suitable container, cover with the beer and add the garlic, bay leaf and thyme. Leave for at least 6 hours to marinade. 2. Strain off the cheeks but keep the liquid. Transfer the marinating liquid into a large pan and bring to the boil. 3. In a frying pan brown the beef cheeks off until well caramelised on both sides. Add the cheek to the pan with the marinade and cover with beef stock. Bring to the boil and simmer for around 4-6 hours or until the cheeks are very tender, remembering to skim any scum/fat from the surface to keep the stock clean. 4. Remove the cheeks and reduce the stock rapidly until thick and gelatinous. 5. Put the cheeks back into the pan with the reduced stock and glaze the cheeks with the sticky reduction. Keep warm until needed. You can use the glaze for the stout sauce by adding a little more beer to thin it out.

Pearl Barley Risotto1. Put the chicken stock in a large pan and bring to the boil. 2. Add the barley and boil for twelve minutes, then remove the barley and put into a medium sized saucepan. 3. Bring the double cream to the boil and add the wild garlic. Cook the garlic for one minute and blend in a food processor until smooth. 4. Pour the garlic cream onto the barley and heat on a medium fl ame. Just before serving add the parmesan, lemon juice and salt to your taste. If you have any wild garlic left use as an additional garnish by simply sweating in a little foaming butter for 30 seconds.

Malted Onions1. Put the beer in a sauce pan. Add the whole onions (with skin) and simmer until the onions are tender. 2. Once cool enough to handle remove the skin and cut the onion into quarters. 3. Separate the layers of onions and fi nish by frying in a hot pan until golden.

Salsify 1. Add the peeled salsify into a vacuum pack bag and add the oil. Seal in a vacuum pack machine on full power. 2. Cook in a water bath at 83°C until tender. 3. Finish by cutting in half and frying in hot oil until golden. You can use the same pan as the onions to saving on washing up. 4. If you don’t have access to a vacuum pack machine and a water bath you can simply boil the salsify in salted water with half the juice of a lemon for twelve minutes and fi nish in the same way.

To Serve

Spoon some of the Barley Risotto in the centre of the plate. Put the glazed cheek on top of the risotto. Arrange the onions and salsify around the plate then drizzle the sauce over the tender cheek. This dish will really impress your friends and family and it’s very cheap to produce.

Serves 4

For the Pearl Barley Risotto - 200g Pearl Barley1 litre Chicken Stock200g Wild Garlic100ml Double Cream

For the Salsify - 4 sticks Salsify (peeled and washed)2 tbsp Vegetable Oil

James Martin ‘Gastro’ is inspired by British cuisine and Gastro Pub style

food and features a collection of kits and serving pieces to showcase your

food in style.

Launches on 1st October In-store and online

Method:

Puff Pastry1. Place the fl our and salt in a large mixing bowl. Add the water. Mix to combine and then tip out onto a fl oured work surface. Briefl y knead to form a rough, but evenly combined, dough. 2. Place the pastry in the fridge to rest for 1-2 hours.3. On a lightly fl oured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then fl ip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.4. Give the pastry what is known as one single turn – fold the bottom third of the pastry up, then the top third down. Roll the pastry out towards the folded edges until it measures roughly 60x25cm/23x10in, then fold the pastry in by thirds again. 5. Give the pastry a further two turns, without resting in between. Place the pastry on a plate, cover with cling fi lm and transfer to the fridge to chill for 30 minutes.6. Roll the pastry out to 8mm/1/3in thick and cut into two 28cm x 10cm/11in x 4in rectangles. Place the pastry rectangles onto a baking tray and dust with the icing sugar. 7. Bake the pastry in the oven for 15 minutes, or until golden-brown and well risen. Remove from the oven and set aside to cool.

Crème Patisserie 1. Put the milk, vanilla pods and seeds in a pan and warm over a low heat. 2. In a mixing bowl, whisk together the egg yolks and cornfl our. Stir in a little of the warm milk, then pour the mixture back into the pan. 3. Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool.4. Whisk the double cream in a large bowl until soft peaks form when the whisk is removed. Add the vanilla seeds and caster sugar and whisk until stiff peaks form when the whisk is removed. Mix with crème pat mixture and place in a piping bag.

Raspberry Sauce1. Place the raspberries and lemon juice into a food processor and blend to a smooth purée. Taste the mixture and add icing sugar, to taste. Pass the mixture through a fi ne sieve into a bowl.

To Serve

1. To serve, split both pieces of pastry in half widthways to make four pieces of pastry. Place one piece in the centre of a serving plate and pipe over a third of the crème pat, in small dots. 2. Arrange a quarter of the fresh raspberries on top of the crème pat, then top with another sheet of pastry. Repeat the layering process by topping the second sheet of pastry with half of the remaining crème pat and some more raspberries. 3. For the fi nal layer, top the last piece of pastry with the remaining raspberries and dust with icing sugar.4. Serve with the raspberry sauce.

Riggwelter Beer Braised Beef Cheek, Wild Garlic and Pearl Barley Risotto, Malted Onions, Salsify and Stout Sauce

Ingredients:

For the Braised Cheek - 4 Beef Cheeks (sinew removed)500ml Riggwelter Beer from Black Sheep Brewery2 Cloves Garlic1 Bunch of Fresh Thyme1 Bay Leaf2 litres Beef Stock

For the Malted Onions - 2 Small White Onions500ml Riggwelter Beer from Black Sheep Brewery

Method:

Braised Cheeks1. Put the beef cheeks in a suitable container, cover with the beer and add the garlic, bay leaf and thyme. Leave for at least 6 hours to marinade. 2. Strain off the cheeks but keep the liquid. Transfer the marinating liquid into a large pan and bring to the boil. 3. In a frying pan brown the beef cheeks off until well caramelised on both sides. Add the cheek to the pan with the marinade and cover with beef stock. Bring to the boil and simmer for around 4-6 hours or until the cheeks are very tender, remembering to skim any scum/fat from the surface to keep the stock clean. 4. Remove the cheeks and reduce the stock rapidly until thick and gelatinous. 5. Put the cheeks back into the pan with the reduced stock and glaze the cheeks with the sticky reduction. Keep warm until needed. You can use the glaze for the stout sauce by adding a little more beer to thin it out.

Pearl Barley Risotto1. Put the chicken stock in a large pan and bring to the boil. 2. Add the barley and boil for twelve minutes, then remove the barley and put into a medium sized saucepan. 3. Bring the double cream to the boil and add the wild garlic. Cook the garlic for one minute and blend in a food processor until smooth. 4. Pour the garlic cream onto the barley and heat on a medium fl ame. Just before serving add the parmesan, lemon juice and salt to your taste. If you have any wild garlic left use as an additional garnish by simply sweating in a little foaming butter for 30 seconds.

Malted Onions1. Put the beer in a sauce pan. Add the whole onions (with skin) and simmer until the onions are tender. 2. Once cool enough to handle remove the skin and cut the onion into quarters. 3. Separate the layers of onions and fi nish by frying in a hot pan until golden.

Salsify 1. Add the peeled salsify into a vacuum pack bag and add the oil. Seal in a vacuum pack machine on full power. 2. Cook in a water bath at 83°C until tender. 3. Finish by cutting in half and frying in hot oil until golden. You can use the same pan as the onions to saving on washing up. 4. If you don’t have access to a vacuum pack machine and a water bath you can simply boil the salsify in salted water with half the juice of a lemon for twelve minutes and fi nish in the same way.

To Serve

Spoon some of the Barley Risotto in the centre of the plate. Put the glazed cheek on top of the risotto. Arrange the onions and salsify around the plate then drizzle the sauce over the tender cheek. This dish will really impress your friends and family and it’s very cheap to produce.

Serves 4

For the Pearl Barley Risotto - 200g Pearl Barley1 litre Chicken Stock200g Wild Garlic100ml Double Cream

For the Salsify - 4 sticks Salsify (peeled and washed)2 tbsp Vegetable Oil

James Martin ‘Gastro’ is inspired by British cuisine and Gastro Pub style

food and features a collection of kits and serving pieces to showcase your

food in style.

Launches on 1st October In-store and online

Baked Chocolate Mousse with Passion Fruit

Ingredients:

For the Chocolate Mousse -300g Dark Bitter Chocolate (min 60% cocoa fat)150g Unsalted Butter6 Eggs50g Caster Sugar1 Pinch of Ground Anise

To garnish -Sprigs of MintIcing SugarCocoa Powder

Method:

1. Line the base and sides of a 20 cm spring-bottomed cake tin with greaseproof paper and set the oven to 180°C. 2. Melt the chocolate and butter in a metal bowl over a pan of simmering water. 3. Separate the eggs and whisk the yolks with 2 tablespoons of the caster sugar and the anise for half a minute. Stir in the melted chocolate and mix well. 4. Beat the egg whites with the remaining sugar until very stiff, quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin. 5. Place on the middle shelf of the oven and bake for 20 minutes. 6. Remove from the oven and allow to cool before serving.7. To make the passion fruit mousse put all of the ingredients into a bowl and beat together until fi rm.8. To serve transfer the baked chocolate mousse to a plate accompanied by the passion fruit mousse. Garnish with a sprig of mint, icing sugar and cocoa powder.

Yorkshire Wagyu Fillet Steak with Fries and Béarnaise SauceI came across Yorkshire Wagyu beef when we were setting up the Manchester restaurant and its ace. It’s made the same way as the stuff from Japan and Australia and we can’t get enough of the stuff. To me this is my favourite recipe of all time; béarnaise sauce is the best sauce out there with chips or beef, better still with both. This is what chefs love to eat.

Ingredients:

Flavourless Vegetable Oil, to deep-fry125g Unsalted Butter3 tbsp Tarragon Vinegar3 tbsp White Wine¼ tsp White Peppercorns½ small Banana Shallot (fi nely chopped)

Method:

1. Preheat the oven to 200°C/400°F/gas mark 6.2. Heat a deep-fat fryer to 190°C/375°F, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)3. Put 100g of the butter into a small saucepan and set over a medium heat to gently melt. Wait until it is liquid and all the impurities have risen to the top in foam. Skim off all the foam from the top. Leave until just tepid, but still liquid.4. Place the vinegar, white wine, peppercorns and shallot into a separate small saucepan and bring to the boil. Simmer until the liquid has nearly disappeared, leaving around 1 tbsp. 5. Put the egg yolks into a bowl, then set over a pan over simmering water and whisk together until thickened and light in colour.6. Gradually add in the melted butter, drop by drop, whisking constantly. Once the mixture has emulsifi ed, add it in a thin stream. You want a sauce that is about the same thickness as mayonnaise. Stop adding the butter just before you get to the white milky solids at the bottom of the pan (discard these). 7. Season the sauce with salt and black pepper, add the cooled vinegar reduction and the chopped tarragon leaves and mix well. Turn off the heat and leave the bowl over the pan until ready to use. Don’t leave it too long, and work quickly.8. Heat an ovenproof frying pan until searing hot, add the oil and steak then leave to cook on one side for two or three minutes before turning over and placing in the oven for two or three minutes more9. While the steak is in the oven, carefully lower the chips into the fat fryer and cook for three or four minutes until golden brown and cooked through.10. Remove the steak from the oven and add the remaining butter to the pan, then spoon over the steak repeatedly for at least two or three minutes while the steak rests; this will give a lovely shine and add immensely to the fl avour.11. Place the steak on a plate, pile the chips alongside then fi nish with a dollop of béarnaise.

Serves 8

Serves 1

For the Passion Fruit Mousse - 250g Mascarpone50ml Double Cream3tbsp Icing Sugar3 Passion Fruit (pulp)

3 Egg YolksSea Salt and Freshly Ground Black Pepper1 tbsp Chopped Tarragon Leaves Juice of ½ Lemon1 tbsp Olive Oil1 x 200g Yorkshire Wagyu (or good Fillet Steak)100g Frozen Chips

Sunday 4th October

Indulge in a

delicious

selection of

food and drinkat selected times.

SigningAdvance copies of James’

new book ‘Sweet’ at the

Denby Pottery Visitor Centre