• 1 sole fillets
• Salt and pepper
• 120g Sole Mousselline
• 1 tablespoon minced shallots
• 8 parsley stems, chopped
• 100ml dry white wine
• 100ml fish stock
• Royal Glacage
• 150g seedless grapes, peeled and heated
• *Toothpicks*

• Trim the sole and portion
• Pond lightly to an even thickness
• Season the sole with salt and pepper
• Divide the mousseline evenly amongst the fillets and roll them into paupiettes
• Butter a sautoir and ad the shallots and parsley stems
• Arrange the paupiettes on top
• Add the wine and fumet and cover th fish with buttered parchment paper
• Bring the liquid to a simmer
• Finish the fish in an oven set at 175°C
• Remove the paupiettes and keep them warm while finishing the sauce
• Place the paupiettes on a sizzler platter
• Coat with Glacage
• Brown under a salamander
• Serve immediately

• 225g minced onions
• 115g minced carrots
• 115g minced celery
• 1kg tomatoes
• 10 egg whites beaten
• 4 litres vegetable stock
• 30ml salt
• Sachet d’ èpices (containing 3 parsley stems. ½ teaspoon fresh thyme, 1 bay leaf, cracked black pepper, 1 clove, 2 allspice berries

• Blend the ingredients for the clarification and add the stock
• Bring the mixture to a slow simmer, stirring frequently until the rat forms
• Add some of the salt
• Add the sachet
• Stop stirring when raft begins to form
• Simmer slowly for 1-1 ½ hours, or until the desired flavour and clarity are achieved
• Baste the raft occasionally
• Strain the consommé through a paper filter or doubled chees cloth
• The consommé is ready to finish now
• Degrease hot consommé by skimming or blotting with parchment paper
• Taste the consommé and adjust seasoning
• Return to simmer and garnish

• 400g salmon fillet
• Juice of one lemon
• 1t Crème Fraiche or sour cream
• 3t mayonnaise
• 4 t salmon roe- eggs
• 4 sprigs chervil
• 2t chopped chives

• Finely dice the salmon and place in a bowl
• Season with slat and pepper
• Add the lemon juice to taste and then add the Crème Fraiche and mayonnaise
• Mix well and adjust the seasoning
• Do not use too much salt as the caviar is salty an will compensate for this
• Place a pastry ring mould on each plate and ill with a quarter of the salmon mix
• Press down the smooth over the top
• Remove the ring and garnish

• 1.5kg Pork Belly, deboned with rind
• Salt
• Oil

Use a sharp knife to cut deep incisions in °a diamond patter into the rind of the meat. (This will help the marinade to flavour the meat)

Rub salt in thoroughly and set aside for about an hour- the salt draws some of the fat from the skin

• 100ml lime juice
• 100ml rice wine vinegar
• 125ml honey
• 60ml soya sauce
• 60ml Hoisin sauce
• 4 garlic cloves, bruised
• 2 fresh red chillies, halved seeded, chopped
• 1 thumb- sized piece of fresh ginger, peeled finely chopped
• 5ml Chinese five spice powder
• 4-star anise

• Mix all the ingredients together and pour the marinade over the meat
• Marinade for at least 2 hours but preferably overnight
• Preheat the oven to 160 °C
• Place the meat on a wire rack in a baking pan and pour the marinade over
• Pour a little water into the pan to prevent the marinade from burning
• Cover the meat with aluminium foil and cook in the oven for about 2 hours or until tender
• Just before serving roast the pork under the grill until golden brown and crisp
• Serve with basmati rice and a salad

• 400m coconut milk
• 300g fillet of beef/chicken, cut into strips
• 250ml water
• 2 tspn palm sugar
• 3 fresh red chillies, quarted lengthwise
• 3 lime leaves, torn into small pieces
• ¼ cup basil leaves
• Seasonal vegetables
• Seasonal fruit

• Pound all the chilli past ingredients except the green chillies, together to form a fine paste, using a mortar and pestle or blender
• Stir in green chillies
• Heat the coconut milk in a pan, add the chilli paste and cook for 2 minutes
• Add the fish sauce and palm sugar, boil for 2 more minutes, the add chilli and seasonal vegetables and cook under tender
• Add the water to get the correct consistency and adjust the seasoning
• Stir in the lime leaves and basil
• Seal the fillet / chicken in a hot pan and add to the curry
• Add seasonal fruit and heat through
• Sever with Jasmine rice

• 5-10 green chillies, chopped roughly
• 1 tbsp sliced shallot
• 1 tbsp sliced ginger
• 1 tbsp chopped garlic
• ½ stalk lemon grass, sliced
• ½ tbsp coriander seeds
• 2 tsp salt
• 1 tsp shrimp paste
• 1 tspn chopped lime zest
• 1 tablespoon chopped coriander root and stem
• 56 white peppercorns, crushed