WILD MUSHROOM RISOTTO IN A PARMESAN CONE 100g assorted wild mushrooms 100g Carnaroli risotto garlic shallot thyme freshly grated Parmesan To garnish: shiso leaf or red amaranth Prepare the wild mushrooms saving all the trimmings to add to the vegetable stock. Sauté the shallots garlic and thyme and wild mushrooms, cook out the risotto and finish with fresh grated parmesan and white wine. Pipe into parmesan cone which is made by melting freshly grated parmesan in the oven and rolling into a cone before it hardens. Makes 10.

TIGER PRAWNS IN KATAIFI PAS TRY WITH A GINGER AND YOGHURT DIP 10 tiger prawns peeled and de-veined Marinade: 2 chillies, diced Lemongrass, left whole for easy removal 1 clove garlic Coriander root, blended or chopped leaves Juice and zest of 1 lemon 100ml vegetable oil 1 tbsp dried ginger Dip: 400ml Greek yoghurt 2 red chillies, chopped 1 tbsp finely diced ginger Juice and zest of 1 lime Chopped coriander as garnish Peel the prawns and allow to sit in the marinade for at least one hour. Skewer straight dip in egg wash and roll in kataifi or filo pastry, deep fry and serve with ginger yoghurt Makes 10.

CHEDDAR SOUFFLES 400g Cheddar 10 egg whites 10 egg yolks 90g butter 90g flour ½ onion Nutmeg 10 peppercorns 2 bay leaves Make a béchamel with the milk, onions, butter, peppercorns, bay leaf and nutmeg. Add the stilton and take off the heat, add the egg yolks, beat the whites to a soft peak and fold into the mixture cook for 10 to 15 minutes in non stick moulds

FILLET OF LAMB WRAPPED IN SPINACH WITH A SESAME CRUST 80-100g strip lamb fillet Garlic, olive oil, rosemary and thyme for marinade Spring roll sheet pastry Sesame seeds Baby spinach Grated parmesan Marinate the lamb fillet in garlic, olive oil, rosemary and thyme for as long as possible but at least one hour. Seal the lamb fillet and allow to rest. Cut and paste together 1½ sheets of spring roll pastry with beaten egg white. Place on top of the pastry a layer of raw baby spinach and fresh grated parmesan and then the fillet. Roll up tightly. Stick down the ends of the pastry with egg white and brush the exterior with the remaining egg white. Roll in sesame seeds. Deep fry until crisp. Place in the oven at 160º for 5 minutes. Slice and serve pink with fig chutney.

FIG CHUTNEY 400g figs 1 banana shallot 1 tbsp fresh ginger 100ml red wine 100ml white wine vinegar 100g jam sugar Roughly chop the figs and finely dice the shallot and ginger. Place all the ingredients in a pan and slimmer slowly until they are soft. Blend until smooth.

GOATS CHEESE, CHERRY TOMATO AND ROSEMARY SABLES 100g flour Rosemary and flat leaf parsley finely chopped 75g butter 1 egg yolk 25g parmesan cheese Salt & pepper Cherry tomato Maldon salt Thyme Goats Cheese Walnuts, toasted and ground Sable: Blend the flour and herbs together to incorporate the colour. Add the softened butter, parmesan and egg yolk to bring the mixture together. Allow to rest and then roll into tubes. Allow to reset for a further 30 minutes. Slice into 3 to 4mm round slices and rest again for 20-30 minutes. Bake in the oven at 160º for about 20 mins and allow to cool Cheese: Peel the goats cheese removing all the rind and blend until a smooth paste. Roll into tubes slightly smaller than the sables and allow to set. Roll in toasted walnuts and slice into 1.5cm rounds. Tomato: Cherry tomatoes can be cut into halves and dusted with Maldon salt and thyme. Leave in a barely warm oven to dry slowly.

ROQUEFORT TART WITH SPICED PEAR Tart Mix 400g Roquefort 4 yolks 2 whole eggs 200ml milk 400ml double cream Blend Roquefort in a food processor add the eggs, be careful not to blend for too long. Add the double cream last and pour mixture into tart case. Bake at 160C for 7 to 8 minutes. Red wine Pears 250g caster sugar 550ml water 1 stick of cinnamon 1 lemon zest 1 Orange zest 300ml Red wine 4 pears 2 x Star Anis 4 x Cardamoms Bring all ingredients to the boil. Peel the pears and dice. Simmer for 10 minutes and allow to cool in liquid.

MOROCCAN SPICED CHICKEN IN BRIK PASTRY 2 chicken supremes 1 courgette Handful of coriander Salt and pepper Golden sultanas Chermoula spices (coriander seeds, paprika and cumin) Confit the chicken in duck fat and shred into fine strips, sauté courgette strips in a little duck fat and chermoula spices, add the golden sultanas. Brush the brik pastry with egg yolk and wrap tightly, brush with olive oil and bake in the oven Serve with saffron aioli

DAIKON ROLLS Strips of mouli 2cm x 10cm Strips of carrot 2cm x 10cm Strips of cucumber 2cmx 10cm Enoki mushrooms Shiso leaf Pickle the mouli and carrot in a pickling solution of 150ml while wine vinegar 50g caster sugar 10g ginger 1 chilli split Coriander seeds Star anise Lay flat starting with cucumber, carrot, mouli, place enoki mushroom in centre and shizo leaf. Roll together and push skewer through to hold in place

LEMON AND PASSIONFRUIT TART 4 lemons juice and zest 4 Passionfruit 4 eggs 110g butter 450g sugar Tartlet cases Grate rind of lemons and squeeze out juice. Squeeze out the juice of the passionfruit. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon, spread into tartlet cases whilst warm, garnish with confit lemon zest Confit lemon zest; julienne lemon rind and simmer in equal quantities of sugar and water just enough to coat the zest, drain once soft and allow to cool and dry. TABLE TALK a division of MJT Holdings ltd ● OPB House, 26-28 Sidney Road, London SW9 0TS ● Tel: (020) 7401 3200 email: info@tabletalk.co.uk ● www.tabletalk.co.uk ● Registered in England ● Company registration number: 6006815 CHEESE SOUFFLES 1 batch makes 70 soufflés 250g Cheese 10 egg whites 10 egg yolks 85g butter 85g flour Onion Pinch of grated nutmeg 5 peppercorns 1 Bayleaf 450g milk 1. Bring the milk to the boil with the Bayleaf peppercorn and nutmeg. 2. In a separate pan make roux with the flour and slowly adding milk. 3. Add the cheese and take off the heat. Add the egg yolk and leave to cool for 5 minutes. 4. Whip up egg whites to a soft peak and fold into the stilton mixture. 5. Wipe ramekin with some butter and a bit of flour to stop it sticking. 6. Cook at 160C for 10-15 Minutes until they start to colour. QUAILS EGGS IN PARMESAN CRUST 1. Crack quaills eggs into a bowl of white wine vinegar and leave for 5 minutes to set. 2. Poach in simmering salted water for 1 and a half minutes and refresh in iced water. 3. Roll in flour, egg and breadcrumbs with parmesan. 4. Deep fry in oil at 170C until golden brown. Drizzle with truffle oil MINI PECAN PIES 250g Golden syrup 75g Butter 3 eggs 125g sugar 50ml double cream 100g pecans 1. Roughly chop the pecans, melt the butter and add the rest of the ingredients. 2. Pour into blind baked pastry cases. Bake at 140 for 20 mins.

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For further information, please contact: Harriet Miller, APR Communications hmiller@aprcommunications.com 020 7351 2227