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Pork belly with burnt lettuce and apple
Image By Jack Stein Abstract Cooking lettuce may sound strange, but once the leaves hit the pan, all their beautiful natural sugars are released.
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Venison carpaccio
Image By Jack Stein Abstract This is a nod to Harry’s Bar in Venice, the home of the original carpaccio dish.
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Paella Valenciana
Image By Matt McConnell Abstract Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.This...
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Paella mixta
Image By Adrian Feher Abstract Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.If I had to make one...
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Double-baked crab soufflé
Image By Shannon Kellam Abstract This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.A twice-cooked...
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Twice-cooked cheese soufflé with thyme-pancetta sauce
Image By Stephane Nguyen Abstract The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
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Parsnip, yoghurt and date salad
Image By Alan Barclay Philippa Sandall Kate McGhie Abstract Squishy dates and raw parsnip balance each other beautifully in this salad. Parsnips taste better as the weather gets colder, so winter is...
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Smoked paprika potato and chickpea salad
Image By Alan Barclay Philippa Sandall Kate McGhie Abstract This salad is the sum of very democratic ingredients – they all give and take agreeably to balance in perfect harmony. The blandness of the...
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Roast duck with pommes dauphines
Image By Shannon Kellam Abstract Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin. At Montrachet, we serve the duck with carrots three-ways (glazed, a purée and as...
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Duck with cherry and Madeira sauce
Image By Collette Mitrega Abstract This cherries in the sauce add a great hit of acid, cutting through the fat of the duck.
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Belgian lemon tea cake
Image By Gareth and Emma Grierson Abstract This recipe was passed down to us from a friend over a decade ago, and we adjusted the curd to be extra zingy!
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Crème Catalan with cinnamon churros
Image By Dave Campbell Abstract Spain's Crème Catalan (or Crème Catalana) is similar to a crème brulee, but is often flavoured with cinnamon or lemon. For an extra treat, serve the Catalonian dessert...
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Banana tarte tatin with rum & raisin ice-cream
Image By Philip Johnson, E'cco Bistro Abstract Banana and caramel are one of life's great pairings. Add to this a boozy ice-cream to cut through all the sweetness and you've struck dessert magic,...
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Gluten-free sweet potato, coconut & chai loaf
Image By Tara & Jeff Leong Abstract This not-so-naughty spiced loaf is given a nutrient and moisture boost with sweet potato, which also makes it slower in energy release.The vinegar is optional,...
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Pistachio, vanilla and raspberry vacherin
Image By Collette Mitrega Abstract Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
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Korean carrot crêpe rolls
Image By David Frenkiel and Luise Vindahl Abstract This one is great enjoyed with friends – one fries the pancakes while another chops the vegetables, then you all sit and roll and eat together by the...
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Farinata with roasted grapes and ricotta
Image By David Frenkiel and Luise Vindahl Abstract This simple Italian pancake bread is made from chickpea (gram) flour, water and oil and, when cooked right, it is crispy on the outside with a warm...
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Popeye polpette (spinach quinoa ‘meatballs’)
Image By David Frenkiel and Luise Vindahl Abstract These vegetarian polpette are airy and light, yet comfortably nourishing. Would you believe me if I said that my middle name is Popeye? It actually...
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Pumpkin pie chocolate bars
Image By David Frenkiel and Luise Vindahl Abstract Most pumpkin recipes and sweets are served warm, but these are almost like ice-cream bars, which makes a nice contrast to the warm and sweet...
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Mediterranean tray-bake with haloumi chunks
Image By David Frenkiel and Luise Vindahl Abstract Preparing a full meal on a single tray and then just letting the oven handle all of the cooking is (or should be) every family’s favourite...
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