For the cakes:

• 500g Corn Kernels (Frozen or Fresh)

• 2 Eggs

• 250g Plain Flour

• 1 tsp Baking Powder

• 2 Scallions, sliced

• Handful of Coriander

• 100ml Water

• 1 Tbsp Honey

• Salt

• Black Pepper

For the Mayo:

• 2 Egg Yolks

• 200ml Oil (Sunflower, Grapeseed)

• 1 Tbsp Instant Bonito Stock

• 1 tsp Hot water

• 1 tsp Grated Ginger

In a blender, place ¾ of your corn, eggs, flour, baking powder, coriander, water, salt and pepper. Blitz to a nice smooth consistency then transfer to a bowl and fold in your remaining corn and the sliced scallions.

Place a pan on a medium-high heat, add a splash of oil and place a tablespoon of the mixture in the pan. Allow two minutes to pass then turn, allow another minute to pass then remove from the pan. Taste the cake and adjust the seasoning to your desire. Repeat the cooking process and enjoy.

For the mayo:

Whisk the egg yolks together in a bowl and slowly add the oil, little by little, allowing the yolks and oil to emulsify. Once you have reached your desired thickness add the ginger. Mix the bonito with the hot water making a paste, then add to the mayo. Spoon over your corn cakes you turkey. YOMYOMYOMYOM

• 500g White Asparagus

• White Anchovies

• 2 Thin slices of Sourdough

• 2 slices of Leg Ham

• Handful of Basil

• Sea Salt

• Caster Sugar

• Black Pepper

• Extra Virgin Olive Oil

• Mustard Powder

• Unsalted Butter

• Wedge of Lemon

Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. Place the remaining asparagus into the boiling water for 2 minutes, then refresh in iced water. Peel the three spears you set aside lengthways, leaving you with long, wafer thins strips. Place strips in a bowl with a pinch of salt, sugar and mustard powder, leave to pickle. Place a pan on high heat. Cut sourdough up into little cubes and add to the hot pan along with a splash of olive oil and a nice knob of butter. Season with salt and pepper, tossing the cubes constantly until golden. Transfer to some kitchen towel. Keeping the pan on a high heat, add the slices of leg ham, cooking on both sides for 1 minute. Lay slices of ham down on a plate, take asparagus spears and wrap each one with an anchovy and assemble over the ham. Take the sourdough cubes and smash to crumbs in a mortar…..scatter all over the plate. Drape pickled asparagus slices along with basil leaves all over the dish and finish with a lick of olive oil and a squeeze of lemon. This fella would be a nice feed between two, so adjust the proportions to cater to your needs.

• 500g Chicken Thigh, Skin off

• 1tsp Smoked Paprika

• 1tsp Ground Cinnamon

• 1tsp Ground Black Pepper

• 1tsp Curry Powder

• 1tsp Mustard Powder

• 1tsp Carrot Powder

• 2 tsp Sea Salt

• 1Tbsp Corn Flour

• 2 Tbsp Plain Flour

• 1L Vegetable Oil

Trim chicken thighs, getting rid of any excess fat. Slice thighs into thin bite size pieces. Combine all dry ingredients in a bowl and add chicken, coating each piece evenly. Heat oil to 170°C, whether it be in a pot or deep fryer, and fry till golden in colour. Season to taste

SWEET MUSTARD

• 2 Tbsp Dijon Mustard

• 1 Tbsp Mayonaisee

• 1 Tbsp Leatherwood Honey

• 1 Tbsp Warm water

• Sea Salt

Combine mustard and mayonaisse. Combine warm water with honey, stir into mustard-mayo blend…..season to taste. How easy is that kids.

• 1 Rainbow trout, poached

• 1 Punnet Cherry Tomatoes

• 1 Punnet Golden Grape Tomatoes

• 4 Eggs

• 1 Tbsp Milk

• 300ml Full Cream

• Salt

• Short Pastry (see recipe)

Preheat oven to 180°C. Roll out pastry in a round, 2mm thick and use to line a lightly greased 20cm diameter flan ring or tin. Blind bake pastry shell for 20 minutes, remove from oven and brush with egg, return to oven for another 15 minutes. Slice all tomatoes in half, place in a colander and sprinkle generously with salt, allowing the excess water to escape. Debone trout and line the base of pastry shell with the cooked flesh. Place tomatoes over the top.  Whisk 3 eggs and cream together, season with salt, and pour over your tart.

Place in oven for 25 minutes or till set.

• 10 Baby Beetroots

• 4 Blood Oranges

• Handful of Baby Coriander

• 3 sprigs of Rosemary

• Salt and Pepper

• Extra Virgin Olive Oil

Preheat oven to 190°C. Trim beetroots, keeping a decent amount of stalk still attached to the beet, and wash thoroughly. Place in baking tray along with rosemary, good lick of olive oil and season generously with salt and pepper. Cover tray tightly with foil and place in oven for 40 minutes. Peel blood oranges, remove segments and squeeze remaining membrane free of any juice.

Once beetroots have been allowed to cool, trim off stalks and peel the root free of any skin. Cut beets into quarters and add to a bowl along with stalks and orange segments.

Season with salt and pepper, a little blood orange juice and olive oil. Assemble on a plate and scatter baby coriander over the top.

• 1kg Beef, cut into chunks

• 1 Tbsp Mustard Powder

• 250g Pancetta, cut into lardons

• 2 Carrots, peeled and diced

• 2 Celery Stalks, peeled and diced

• 1 Brown Onion, peeled and diced

• 1 Leek, diced

• 2 Cloves garlic, crushed

• Bouquet Garni

• 10 Eshallots, peeled

• 30ml Cognac

• 500g Button Mushrooms

• 1 Bunch Baby Carrots, trimmed, peeled and blanched

• 1 Bunch Parsley, chopped

• 1 Bunch Marjoram, chopped

• Extra Virgin Olive Oil

• Salt and Pepper

• For the stock:

• 2L Red Wine

• 1kg Beef Bones

  • For the Carrot and Tomato Puree:

• 6 Carrots

• ½ Punnet Cherry Tomatoes

• 20g Butter

  • For the mash:

• 6 Large Golden Delight Potatoes

• 150g Butter

• 200ml Full Cream Milk

Place beef bones and red wine in a large pot, bring to the boil, then simmer for 10 hours, skimming regularly.

Preheat oven to 160°C, place wholes potatoes on a tray and bake for 60 minutes.

Season beef with salt, pepper and mustard powder. Place a large pan on the heat, add a splash of oil and start to brown off your meat. Careful not to over crowd the pan or this process will take forever. Drain browned meat of excess oil and place in large heavy based pot. Deglaze pan and add to pot. Return pan to heat, splash of oil, add shallots and brown. Add cognac and transfer to pot. Take diced leek, carrot, onion, celery, garlic and bouquet garni and add to your pot along with your red wine stock. Place on medium heat and simmer for minimum 2 hours. Check regularly to ensure your bourguignon is not catching the bottom of the pot and ensure its ticking over nicely…not to vigorously. Meanwhile bring a pot of salted water to the boil and cook carrots till soft. Set aside. In another small pot, add butter and place on medium heat. Slice cherry tomatoes and add to pot and season. Cook tomatoes out till completely broken down. Blitz carrots and tomatoes together with stick blender, season to taste and set aside.

Once potatoes are cooked, while still warm, scoop out flesh and pass through a potato ricer into a pot and place on medium heat, stirring the mash allowing moisture to escape. Warm milk and add gradually to mash. Finish with butter and season.

To finish the bourguignon add baby carrots and mushrooms, allow further 10 minutes on the heat then add puree and herbs. Season to taste. Enjoy.