麻豆约拍

Prep time: 15 mins
Cooking time: 5 mins
Serves: 2

Ingredients

1 fresh sea bass

陆 finely chopped shallots

1 tsp finely chopped chives

2 tsp light soya sauce

1 tsp rice vinegar

Sliced cucumber to fit a mould

1 tsp olive oil

2 cooked beetroots, blitzed to make a puree聽

1 soft boiled quails egg

Method

1.Skin the sea bass. 2.Cut flesh off either side of the bone 3.Finely chop sea bass on a frozen chopping board 4.Put in a cold bowl 5.Add chopped shallots, chives, soya sauce and vinegar 6.Add salt and pepper to taste and mix all together 7.Thinly slice cucumber and cut into half. 8.Line the inside of a mould with a layer of interlocked cucumber slices 9.Fill base of mould with sea bass tartare mixture and gently pat down 10.Add the beetroot on top 11.Place quails egg on top of beetroot and serve

Prep time: 10-15 mins
Cooking time: 10 mins
Serves: 2

Ingredients

4 lamb chops

陆 orange, juice and zest

1 courgette, shaved into ribbons

1 fennel bulb, finely chopped

2 tablespoon pumpkin seeds

1 clove garlic, chopped

1 small sprig rosemary

A small handful rocket

A few leaves flat leaf parsley

录 red onion, sliced thinly

4 radishes, quartered

Olive oil

Salt and pepper

A knob of butter

陆 tablespoon sherry vinegar

Method

1.Toast the pumpkin seeds in a dry pan 鈥� once they start popping toss occasionally but don鈥檛 stir too much. Remove from the heat and set aside. 2.Assemble the courgette, fennel, onion and radishes in a bowl and set aside. 3.Chop the rosemary finely聽 and mix with the garlic. Add a splash of olive oil , salt and pepper to make a marinade. Rub over the lamb chops. 4.Heat a pan, melt some butter and put in the lamb chops fat side down. Cook the fat for a couple of minutes until it becomes crispy. 5.Turn the chops on to the front side and cook the meat, tuning when they become golden. Cook for no more than three minutes. Remove from pan and set aside to rest. 6.Drain off the excess fat from the pan and add the orange juice, scraping the crispy bits from the bottom of the pan. Remove the pan from the heat and the orange juice will continue to reduce down. Add a splash of olive oil and vinegar to the pan (two parts oil to one part vinegar). 7.Add a splash of olive oil and sherry vinegar to the salad along with the orange zest, salt and pepper. Add the pumpkin seeds and finally the parsley leaves and rocket at the very end. 8.Once the lamb chops have rested pour any excess juices back into the pan to add to the orange juice 鈥済ravy鈥�. 9.Pour over the lamb chops and serve with the salad.

Prep time: 5-10 minutes
Cooking time: 20 minutes

Ingredients

400g pink rhubarb 鈥� 3 to 4 sticks

5 blood oranges

4 tablespoons sugar

Drizzle of stem ginger

Greek yoghurt or other natural yoghurt

5 tablespoons oatmeal

Drizzle of honey

Method

1. Cut rhubarb into small finger size sticks and toss in the sugar with the zest of 2 oranges and the juice of one.

2. Peel and slice the remaining 4 blood oranges (each one cut into 5 slices).

3. Arrange the rhubarb and blood oranges together in a ceramic dish, drizzle with the ginger syrup and cover in foil. Roast for 20-25 minutes at 200C and cool before serving.

4. Toast or grill the oats until golden brown, being careful not to burn.

5. Spoon the yoghurt into sundae type glasses and spoon the cooled fruit on top.

6. Sprinkle the oats over and drizzle with honey to taste.聽 Enjoy!

Prep time: 5 mins
Cooking time: 15 mins
Makes 4 tarts

Ingredients

1 sheet Puff pastry

6 sticks young rhubarb

2 tsp caster sugar

Icing sugar, for dusting

Method

1.Heat the oven to 180 C. 2.Roll out the puff pastry聽to about 4mm thick. use a聽small plate to cut out 4 discs 114mm diameter.聽Then use a聽smaller plate聽to cut an incision about 5mm in from the edge, but do not cut through the pastry.聽 3.Wash the rhubarb and cut down the middle, then cut into pieces about 1 cm in length. Mix with聽the聽caster sugar to coat and leave for about half an hour, this brings out the moisture. 4.When ready to cook, strew the rhubarb over the discs to cover, but keep within the inner circle. 5.Place on a heated baking sheet and cook in a hot oven for 15 minutes. when cooked, dust lightly with icing sugar, and serve with whipped cream or ice cream.