麻豆约拍

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This show-stopping dish is made up of several different parts and is probably not for the beginner chef to tackle.

Having said that each of the constituent parts could be used in other dishes and the result of putting them all together is pretty special.

For the duck

Slowly render down the fat in a cool pan until all the fat is crisp and brown( drain fat and retain as cooking). Turn the duck and add a knob of butter. Cook out for 6 minutes and rest for 10 minutes.听

For the preserved cherries

This is made up of half pickles and half dried cherries

路听听听听听听听听 To lightly pickle your own cherries: Warm 1-part white wine vinegar with 1-part sugar and 2-parts water. Add de stoned cherries and put into sealed tub, leave to cool

路听听听听听听听听 To dry your own cherries: Warm 100g of sugar with 500ml of water and the juice of one lemon. Gently poach the de stoned cherries in the stock syrup and then drain. De-hydrate on a low setting until semi dried and chewy.听

For the whipped blue cheese

Take roughly 100g of Yorkshire blue cheese and crumble into a bowl. Place the bowl on top of a pan of gently rolling water, as a Bain Marie.听 Work with a spatula and let down with double cream until the required consistency. Transfer to a tub and chill down to room temp.听

For the maple roasted oats

Sieve some rolled oats to remove any dust and the lightly coast in vegetable oil. Leave to stand for twn mins to soak in the oil. Now give a light coasting of maple syrup and season. Roast on 160 and stir every ten mins until all evenly golden brown.听

For the roasted parsnip

Cut the parsnip in half-length ways and char in the pan. Add butter a maple syrup and cook out, reserving all the cooking liquor. Coat in the maple roasted oats before plating up.听

For the miso dressing

Using the reserved cooking liquor from the parsnips mixed with miso, soy and lime juice to taste. Bring to the boil and the reduce to the required consistency. Split the caramel with green oil and use to dress the dish.

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Another complex dish from one of Sheffield鈥檚 most popular 鈥減op-up鈥� chefs the following is a rough guide on how to tackle it yourself. If you do, you鈥檒l be rewarded with a rich meaty yet meat-free dish听

For the BBQ celeriac

60g of celeriac smoked over apple wood for 10 hours and then pan fried in foaming butter.听

For the cheese sauce

Make a standard roux and then add whole grain mustard and truffle oil. Add Lincolnshire poacher cheese and milk until the right consistency/flavor. Finish with a touch of rice wine vinegar and double cream.听听

For the roasted shallot

Cut in half length ways and then caramelise in a pan till golden brown. Add thyme and butter and cook until soft. Drain liquor and set to one side.听

For the burnt onion powder

Roast onions until very dark in colour (heavily Caramelised). Roast on 120 for around 8hours until dried out completely. Blitz on high and the add ground tapioca to make a powder. Season with a splash of sherry vinegar and salt to taste.听

For the toffee apple jam

Roast granny smith apples in sugar until reduced down, sticky and golden. Blitz until smooth & cool. This can be stored and used in desserts too.听

For the onion oil

Trim the green tops of two leeks, 10 spring onions and 1 bunch of chives. Add to blender with 250ml of vegetable oil. Blitz on high at 80C for 10 minutes. Pass through cheese cloth and chill.听

For the crispy onions

Soak thinly sliced onion in milk overnight and then drain, Coast in seasoned cornflower. Deep fry in vegetable at 170 until golden brown.

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