麻豆约拍

Ingredients

• 250g soft goats curd
• 4 egg yolks
• 5 egg whites
• 150g goat鈥檚 cheese
• Malden salt, freshly ground black pepper
• 100g softened butter

Method
Mix soft goats curd and egg yolks together, crumble the goat鈥檚 cheese and add to the curd/yolk mix, beat to a smoothish paste. Whip the egg whites to soft peaks then fold 鈪� of the whites into the goat鈥檚 cheese mixture, season, carefully fold in the remaining beaten egg whites.

Preheat the oven to 180掳C. Choose a suitable large ramekin, souffl茅 dish, copper souffl茅 pan etc 鈥� at the London St Brasserie we use a straight sided 7oz tea cup which works well.聽
The above ingredients are sufficient for 6 of our tea cups.

Using softened butter and a pastry brush 鈥� butter the souffl茅 dish 3 separate times, refrigerating the dish between each buttering 鈥� brush on the butter with upward strokes. On the last buttering liberally sprinkle ground almonds (or bread crumbs) in and around the dish 鈥� completely covering the sides and bottom.

Fill the souffl茅 dishes two-thirds full with the goats cheese mixture. Place the souffl茅 dishes in a roasting tin of boiling water from the kettle, so that the water comes two-thirds of the way up the sides of the dishes.

Place the roasting tin of souffl茅s in the pre-heated oven and bake for approximately 15 minutes until the souffl茅s have risen about 2cm above the rim of your dishes and the souffl茅 tops are dark golden brown.

Serve immediately, alternatively allow the souffl茅s to cool in their dishes, then remove from the dishes 鈥� these souffl茅s 鈥渢wice bake鈥� quite well. Prepare them in advance then re-heat for 5 minutes in a preheated 180掳C oven.

麻豆约拍made tomato chutney and a peppery watercress salad make an excellent accompaniment.

Ingredients

• 140g broad beans
• 140g runner beans, trimmed & sliced diagonally
• 280g French beans, trimmed
• 2 red peppers, cut into thin strips
• 3 tbsp olive oil, plus 1 tsp for the peppers
• 3 garlic cloves, thinly sliced
• 50g capers, rinsed & patted dry
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 4 spring onions, thinly sliced
• 10g tarragon, roughly chopped
• 20g picked flat leaf parsley, roughly chopped
• Grated zest of 1 lemon
• Salt & black pepper

Method
Heat the oven to 200掳C. Bring a large pan of water to a boil & add the broad, runner & French beans. Cook for four minutes or until tender.聽

Refresh under cold water, drain, pat dry & place in a large bowl.聽

Toss the pepper strips in a teaspoon of oil, spread on an oven tray and roast for five minutes, until tender. Remove & add to the beans.

Heat the oil in a small saucepan. Add the capers (be careful, as they'll spit) & garlic, fry for 20 seconds, then add the seeds and fry for another 20 seconds.聽

The garlic should by now have turned golden.聽

Remove from the heat and immediately pour over the beans.聽

Add the spring onion, herbs, lemon zest & season well with salt & some black pepper.聽

Toss to combine.

Ingredients

• 675g very dark chocolate, 70% or more
• 10 eggs
• 500g caster
• 450g unsalted butter, softened

Method

Beat the eggs with a third of the sugar until the mix quadruples in volume (probably 10 minutes or so in a mixer).

Dissolve the rest of the sugar in 250ml water. Add the chocolate & butter to the syrup & stir to combine. Remove from the heat, allow to cool slightly.

Add the warm syrup to the egg mix & beat until combined. Be gentle. Do not over mix or it goes to solid.

Pour into a cake tin & cook in bain-marie of hot water at 160掳C for 30 minutes or until just set.