Tag Archive: Springtime

  1. An Evening with Josh Angus at Michelin-Starred Hide

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    With the world finally opening up again, we were thrilled to be able to go to Ollie Dabbous‘ renowned Piccadilly restaurant Hide and meet their incredible Head Chef Josh Angus.

    Nestled amidst bustling Green Park, and a stone’s throw from The Ritz, Hide’s Terrace is a modicum of sophistication and quiet charm.

    Opened in 2017 to immediate acclaim, Hide is a collaboration between Hedonism Wines and Ollie Dabbous. Set over three floors, with glorious views of Green Park, Hide‘s Michelin-Star is more than deserved.


    We decided to embrace the nature of grazing and try nearly everything! Particularly amazing was the Goose with Sage & Fenugreek on the Charcuterie Board; if you closed your eyes you could’ve been in another country at a fiesta, so rich and intense was the taste (pictured below right).

    A work of art, the flatbread (pictured above), was almost too beautiful to eat. Note: almost… we definitely managed! Even the Giarraffa green olives were perfection, done simply in garlic, lemon and rosemary.

    We were blown away, and this was only the beginning!


    It’s always a great sign when you can’t decide what to have from the start and we were definitely spoilt for choice. Settling on the Spring Vegetable Tartlet and Fresh Linguine with Brixham Crab, Garlic and Parsley, we were again blown away, particularly by the tantalising freshness of the ingredients.

    The vegetables on the tartlet were the stars of the show, zinging with flavour and refreshing, tasting like a sunny Spring day. The linguine was perfectly cooked and the classic combination of crab, garlic and parsley was perfectly balanced.


    Onto the Main Courses. The Barbecue Octopus was tender, with a perfect char and tasted like summer in the South of Spain! In fact, the running theme throughout the evening was the food’s ability to transport you anywhere in the world. The halibut melted in the mouth and was lifted by fresh mussels and artichoke; everything on the plate worked perfectly.

    Dessert, and the famous Acorn Cake!

    Well, we couldn’t come to Hide and not try the famous Acorn Cake. Coated in Smoked Caramel and a liquor of your choice (we went for Bumbu Rum) we’ve never had anything like it. It was unique and a truly seminal dish. We were treated to freshly baked lavender madeleines which were soft, warm, and had the perfect amount of lavender. Accompanied with a dessert wine from Wolffer Estate, New York, it was the perfect end to an incredible experience.

    The meal, from start to finish, was like a symphony! Building from the clever and intricate grazing dishes to a crescendo of flavour in the halibut and octopus main courses, we were completely blown away by the ingenuity of the flavours at every stage. Each plate was a work of art and we’ll certainly be returning very soon!

    To find out more about Hide and book a table, click here.

  2. Coffee & Pistachio Soufflé by Josh Angus

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    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!


    Copper Tri-Ply 10cm Mini Casserole

    Ingredients (coffee infusion)

    Nescafe granules 30g

    Whole milk: 625g

    Caster sugar: 45g

    Method (coffee infusion)

    1. Bring the milk and sugar to boil.
    2. Add the coffee, infuse for 30mins.
    3. Blitz in the blender and pass through the chinois.

    Ingredients (Coffee soufflé crème patissiere)

    500g Infused coffee milk

    4g Agar-agar

    12g Caster sugar (1)

    70g Plain flour

    50g Caster sugar (2)

    50g Soft butter

    70g Egg yolks

    Method (Coffee soufflé crème patissiere)

    1. Mix the agar and the cater sugar (1) together.
    2. Make a crumble with plain flour, soft butter and sugar (2)
    3. Bring the infused coffee milk to boil, add the agar/caster sugar.
    4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
    5. Boil for 2 minutes then turn the stove off and add the egg yolks.
    6. Cool down quickly & put in the fridge to chill. Pass once cooled.
    7. This mix will make more than you need but will freeze well.

    Ingredients (Meringue for soufflé)

    Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

    150g Egg white

    60g Caster sugar

    3g Albumina


    Mix Albumina and caster sugar together.

    If you can find albumina its fine to leave out.

    For the pistachio crumb…

    Blitz 50g of pistachios in a blender to a coarse crumb.

    Method (Soufflé process)

    1. Preheat oven at 190c
    2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
    3. Have 200g of coffee crème pat mix to the side warm.
    4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
    5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
    6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
    7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
    8. Serve straight away with vanilla or pistachio ice cream.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  3. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    An international favourite dessert, Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher (105 miles south of Paris) in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!



    5 granny smith or brae burn apples

    120g caster sugar

    85g butter

    2-star anise

    1 vanilla pod

    50g water

    1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    To serve vanilla ice cream or custard



    Copper Tri-Ply 24cm Non Stick Frying Pan


    1. Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
    2. Pre heat oven at 170-180c
    3. In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
    4. Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
    5. In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
    6. Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper & cook for 10 minutes longer.
    7. Cool for a good 45 minutes allowing to set slightly, then invert onto a serving plate (be careful when doing so). Serve with vanilla ice cream or custard.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  4. Pixar Ratatouille Recipe by Josh Angus

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    Pixar’s animated movie Ratatouille won our hearts when it was released in 2007 and now, thanks to star chef, Josh Angus, you can make the beautiful signature dish yourself!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Josh says: “This dish very visual & has the wow factor, perfect for a party, can be eaten on its own with some eggs or a perfect side dish with leg of lamb or Roast chicken.”


    3 tomatoes
    1 large yellow courgette
    1 large green courgette
    2 small marrow
    2 small aubergines
    1 celery
    1 large white onion
    2 red peppers
    2 large tomatoes
    2 bay leaves
    ½ bunch basil
    10g red wine vinegar
    5 sprigs thyme
    40g grated parmesan (more for grating on top if wanted)
    30g double cream
    8g salt
    6g sugar


    Copper Tri-Ply 24cm Sauté Pan


    1. Place the red peppers whole with olive oil rubbed all over them then in a hot oven at 180C for 15 to 20 minutes until they break down & colour. Then leave to rest in a bowl with cling film.

    2. First slice the courgettes, marrow & aubergine on a mandolin to about 2cm thick, if you don’t have mandolin you can use a sharp knife but take your time so it is tidy for presentation. Next slice 3 tomatoes the same thickness as other veg & lay all the veg on a tray nicely stacked together. Place a damp cloth over the vegetables & store in the fridge for later.

    3. Don’t discard the trim from the vegetables roughly chop to use in the sauce later, just discard the roots.

    4. Finely chop the onions, celery & garlic, lightly sweat in olive oil on a medium heat in copper tri ply saute pan with lid on until soft & translucent. Make sure to keep checking them there not catching on the pan.

    5. Blanch the rest of tomatoes in boiling water for 30 seconds then into ice water. Peel skin off & discard. Then roughly chop.

    6. From the peepers earlier discard the seeds & skin, then roughly chop.

    7. Add all the rest of the chopped vegetables to the onions in the pan then continue to cook on medium heat for 3 to 4 minutes. Deglaze with the vinegar

    8. Add salt, sugar, bay leaf, thyme & 3 basil stalks with leafs on. Cover with water then cook down simmering on a low heat.

    9. Once reduced remove bay leaf & thyme, then blend until smooth adding the cream, grated parmesan, 6 basil leaves whilst hot & still blending. Taste may need more salt & add a little pepper to your taste buds.

    10. Building the ratatouille, have the sauce evenly spread on the bottom of a copper tri 24cm saute pan you don’t have to use all the sauce you can leave some on the side to have later, I used around half to ¾.

    11. On top of the sauce you want to take the vegetables you sliced earlier & create a pattern around evenly until the whole pan is full & no gaps, take your time & be precise if you can. (See picture) season the veg with salt & brush or drizzle with olive oil.

    12. Bake in oven at 160c with a lid of greaseproof for 45 minutes or until veg is cooked though & bubbling. Remove grease proof & bake in oven for 5 minutes.

    13. Once out garnish with basil.

    Find out more about Hide Ground here.

  5. Seafood Shell Pasta with Cod, King Prawns & Scallops

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    Quick and easy but packed full of flavour, this fresh and vibrant dish is a must for any seafood lover. It’s perfect for any occasion, be it an intimate dinner party or a weeknight meal for the family as it’s so scaleable. We used cod, king prawns, and scallops but really you can use whatever fish takes your fancy, or what’s fresh that day!


    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 18cm Saucepan

    Copper Tri-Ply 24cm Saute Pan


    Serves 4 

    12 king prawns, peeled

    4 scallops, sliced

    100g cod, sliced

    150ml tomato juice

    200ml fish stock

    4 garlic cloves, chopped (we like garlic!)

    20 cherry tomatoes, halved

    Chilli flakes, pinch

    2 tbsp parsley, chopped

    1 handful of fresh spinach

    2 tbsp fresh basil, sliced

    75ml rapeseed oil

    2 pinches sea salt

    350g giant shell pasta (you can use whichever type takes your fancy!)

    Tomato Puree


    1. Add the tomato juice and fish stock to a large saucepan like our Copper Tri-Ply 20cm Saucepan over a medium heat. Simmer until reduced by half.
    2. In our Copper Tri-Ply 24cm Saute Pan heat the rapeseed oil on a low heat and add the garlic. Fry until coloured. Add the chilli flakes.
    3. Add the peeled prawns, scallops and cod. Fry on a low heat for 3-4 minutes. 
    4. Add a big squeeze of tomato puree then pour in the fish stock and tomato juice before adding the cherry tomatoes, parsley, basil and spinach. Simmer on a low heat for two minutes.
    5. Add the pasta to a Copper Tri-Ply 18cm Saucepan with boiling, salted water, and cook for 10 minutes, until al dente, or as you prefer. Drain immedately and add to the sauce pan. Toss to combine with the sauce.
    6. Season with a squeeze of lemon, and serve!

  6. West Indies Curried Mutton by Brad Carter

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    Michelin-starred chef Brad Carter is a one off. And so is his debut book. 

    Rather than showcase the dishes from his eponymous, award-winning restaurant, Brad decided to follow a different path. And so in his vibrant and engaging debut he showcases the recipes, such as this West Indies Curried Mutton, that have made him an online star. 

    Brad’s daily Staff dinners attract thousands of likes on Instagram – and they’re lovingly showcased in Staff. 

    The book, however, does much more than provide inspiration for chefs and home cooks. It also shines a spotlight on Brad’s producers, influencers and suppliers – showcasing why he won Olive Magazine’s 2018 award for sustainability.

    Staff showcases a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.

    West Indies Curried Mutton Recipe courtesy of Brad Carter

    Serves: 4

    Cooking Time: 2 – 2 hour 30 minutes




    • 2kg trimmed leg of mutton, cut into roughly 5cm pieces
    • 6 fat cloves of garlic, finely sliced
    • 6 bay leaves fresh
    • 2 cinnamon sticks, small
    • 10 black peppercorns
    • 2 tsp mild curry powder
    • 1 tsp ground allspice
    • 1 level tsp ground cloves
    • 5 tbsp malt vinegar
    • 1 scotch bonnet chilli (if you like it hot)
    • 1-2 long red chillies, finely chopped
    • 6 tbsp sunflower oil, roughly
    • 2 large onions, sliced
    • 2x 400g tin’s chopped tomatoes
    • 1 heaped tbsp flaked sea salt
    • 2 heaped tbsp dark muscovado sugar


    • 300g long grain rice
    • Salt


    • 24 pieces of okra
    • 2 red chillies, chopped
    • 300g staff tomato sauce

    Staff tomato sauce (batch cook in advance)

    • 1 x 2.5kg tin chopped tomatoes
    • 2 onions, chopped finely
    • 15 sprigs thyme, picked
    • 6g dried oregano
    • 400g grapseed oil
    • 2 tbsp tomato puree
    • 1 tbsp light brown sugar
    • 2 tbsp balsamic vinegar
    • salt 

     Cooking Method

    1. Put the mutton in a large bowl and add the garlic, bay leaves, cinnamon sticks, peppercorns, curry powder, allspice, cloves and grated nutmeg.
    2. Rub the spices into the pieces of meat. Sprinkle over 3 tbsp vinegar and toss through the meat. To avoid potential agony, add and stir in the chilli using a spoon. Cover and leave to marinate for at least 3 hours, 12 hours being optimum. Heat the oven to 170c/fan 150c/gas 3. Heat 2 tbsp oil in a large flameproof casserole and fry the mutton with the garlic and spices in batches until browned on all sides, adding more oil when necessary.
    3. Transfer the meat to a plate and put aside. Add a little more oil to the casserole and cook the onions until softened and golden. Deglaze the pan with the remaining vinegar, stirring to lift the sediment from the bottom of the pan. Return the meat and stir into the onions. add the tomatoes, sea salt, sugar and 150ml water. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 2-2½ hours until the meat is very tender.
    4. To cook the rice, bring a pan of 425ml water to a boil & add the rice & salt, cook on a low simmer, covered, until all the water has evaporated & the rice is tender, fluff with a fork & keep warm.
    5. For the tomato sauce, blend together the onions, garlic, thyme and oregano in a blender until pulpy. Pour the oil into a saucepan and add the onion mixture and cook for around 15 mins on a medium heat with no colour. add the tomato puree and cook for a further 5 mins. Add the chopped tomatoes, sugar and vinager then cook on a slow simmer for around 1-1 1/2 hours until thickened and reduced by 1/3. Season with salt.
    6. For the okra, warm the tomato sauce & add the chillies, cook for 5 minutes on a low heat, add the okra, cover & cook on low for around 8 minutes.

    To serve

    1. Spoon a nice portion of everything evenly into a bowl & nosh the lot.

  7. Creme Egg Easter Cheesecake

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    It’s been a long time coming this year but finally the Easter weekend is within reach.

    Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

    Serves: 8

    Preparation Time: 20 minutes

    Chilling Time: 1 hour


    • 150g digestive biscuits
    • 50g butter
    • 300g cream cheese
    • 145g icing sugar
    • 2 teaspoons lemon juice
    • 450ml double cream
    • 1 teaspoon vanilla extract
    • 1 vanilla pod, scraped
    • Any topping you fancy!


    For the base

    1. Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

    For the cheesecake mixture

    1. Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
    2. Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
    3. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
    4. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.


    If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

    For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!

    How to decorate

    We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

    Creme Egg Easter Cheesecake Prep photo

    We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

    Easter Bunny Cheesecake in our Copper Tri-ply Casserole

  8. Chocolate Torte by Great British Chef Shaun Hill

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    We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence. Serve with some fresh raspberries to add tartness and extra thick double cream…delicious!

    Serves: 12

    Preparation Time: 1 hour 55 minutes

    Cooking Time: 55 minutes


    • Blender
    • 22cm Spring-Form Cake Tin


    Chocolate Torte

    • 225g of 70% dark chocolate, broken into pieces
    • 160g of ground almonds
    • 140g of dried white breadcrumbs
    • 225g of unsalted butter
    • 340g of caster sugar
    • 6 eggs
    • 1 drop of vanilla essence

    Biscuit Base

    • 175g of digestive biscuits
    • 1tbsp of cocoa powder
    • 85g of butter, melted

    Chocolate Ganache

    • 110g of 70% dark chocolate, broken into pieces
    • 225ml of double cream
    • 125g of icing sugar

    To Serve

    • 1 punnet of raspberries
    • Extra thick double cream

    Cooking Method

    1. Preheat the oven to 160°C/gas mark 3 and line the cake tin with grease-proof paper. To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer.
    2. To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool.
    3. For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool.
    4. Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream.
  9. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes



    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g
  10. Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder

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    We are delighted to share this tasty recipe with you by Luke Holder. With its flaky white flesh and subtle flavour, it’s still one of the nation’s favourite fish. Perfect for any occasion and sure to wow your guests.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 6

    Cooking Time: 1 hour 30 minutes


    • Large saucepan
    • 24cm Copper Tri-ply Sauté Pan
    • Steamer
    • Potato ricer
    • Whisk



    • 400g of cod loin, use Skrei when in season


    • 500kg potatoes
    • 150g of potato flour
    • 1 small egg
    • 12g of Parmesan, grated (plus extra to finish the gnocchi)
    • 1 knob of butter
    • salt
    • pepper


    • 300g of purple sprouting broccoli
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

    Chilli, Garlic and Fennel Seed Dressing

    • 1 tsp chilli flakes
    • 1 tsp garlic, finely chopped
    • 2 tsp Cabernet Sauvignon vinegar
    • 4 tbsp of extra virgin olive oil
    • 1 tsp honey
    • 1 tsp chopped rosemary
    • 1 tsp fennel seeds, toasted
    • 2 lemons, zested

     Cooking Method

    1. To begin, make the gnocchi. Add the potatoes (still in their skins) to a large pan of cold water and bring to the boil. Simmer until completely cooked through.
    2. Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool.
    3. Spread the potato out on a work surface. Sprinkle over the flour and Parmesan, crack the egg into the middle of the pile and season. Using a pastry cutter, cut the mixture together until it comes together into a ball of dough. Allow to rest for 20 minutes, then roll the dough into long sausages measuring about 1.5cm–2cm in diameter.
    4. Cut the lengths of dough into 2.5cm pieces and set aside.
    5. Steam the cod for 6 minutes, until cooked through. Flake the flesh into a bowl, retaining nice whole flakes.
    6. Whisk together the dressing ingredients and use to season the cod flakes.
    7. Trim the ends of the broccoli stems and cut the stems into 1cm pieces, keeping the florets whole for garnish.
    8. Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam.
    9. Blanch the gnocchi in the seasoned boiling water until they float to the surface. Drain and add to a hot pan with a knob of butter and a grating of Parmesan. Toss to coat off the heat and season with salt and pepper.
    10. Add a knob of butter to a hot pan and allow to melt and foam. Add the garlic, thyme and blanched broccoli and toss to coat and heat through in the foaming butter. Season with salt and pepper.


    To serve

    1. Gently combine the gnocchi with the broccoli stems and dressed cod, then divide between plates. Garnish with the broccoli florets and serve.