Egg & mango chutney flatbreads
- 4 large free-range eggs
- 100 g self-raising flour , plus extra for dusting
- 6 tablespoons natural yoghurt
- 2 tablespoons mango chutney
- 1 fresh red chilli
How to cook
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
- Meanwhile, put a large non-stick frying pan on a medium-high heat.
- In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
- Cook for 3 minutes, or until golden, turning halfway.
- Dot the mango chutney and remaining yoghurt over the breads.
- Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
- Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
Sorta salmon niçoise
- 2 x 120 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
- 300 g green beans
- 2 large free-range eggs
- 8 black olives , (stone in)
- 2 heaped tablespoons Greek yoghurt
How to cook
- Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
- Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½ minutes, alongside.
- Meanwhile, squash the olives and remove the stones, then finely chop the flesh. Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
- Remove the salmon to a board, then drain the eggs and beans in the colander.
- Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.
- Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.
- Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.
Beef Wellington & Foie Gras
How to cook
- Thaw Potato puree and Bordelaise sauce overnight in the cooling compartment at 4-5 °C in a refrigerator.
- Put Potato puree into a small pot on the stove. Reheat it on medium heat, keep stirring until it gets hot
- Reheat the sauce at 800 watt for 15– 20 seconds and serve with your meal.
- Put beef wellington on a baking sheet, on a tray and place it in the bottom position of the oven
- Bake for 25 mins if you prefer Medium Rare. (Bake for 30 mins if you prefer Medium Well.)
- Rest the beef Wellington for 5 mins before serving.
- Serve with Red Wine sauce and Potato puree