Mark Moriarty Off Duty Chef – Season 2 Recipes

Serves 2 

Ingredients 

160g spaghetti 
3 egg yolks 
30g grated parmesan 

50g thick cut bacon 
Black pepper, lemon and salt to season 

Method 

1. Place a pot of boiling, salted water on the heat. Add the spaghetti and cook for 8 mins until just cooked. 

2. Crack the egg yolks into a bowl, season with pepper, parmesan, lemon juice and salt 

3. Place a pan on the heat and cook the bacon until crispy 

4. Remove a ladle of the pasta water and mix it into the egg yolks, add the spaghetti to the pan. Turn off the heat 

5. Now add the egg yolk mix and toss the pasta in the pan for 1 minute until a glossy, thick sauce is formed. 

6. Finish with some more grated parmesan, pepper, and serve. 

Carrot cake 

Makes 1 loaf tin sized cake 

Ingredients 

140g plain flour 

1 tsp baking powder 

1 tsp salt 

1 tsp ground nutmeg 

1 tsp ground cinnamon 

1 tsp vanilla extract  

Zest of ½  orange 

125ml coconut oil 

100g caster sugar 

75g brown sugar 

2 whole eggs 

3 medium carrots, peeled and finely grated 

25g walnuts, toasted and chopped 

25g dates, chopped 

Syrup: 

200ml fresh orange juice 

100ml brandy 

100g brown sugar 

Icing: 

320g cream cheese 

60g icing sugar 

Juice and zest of 1 lemon 

Method: 

1. Line a loaf tin with baking parchment and preheat the oven to 180c. 

2. In a mixing bowl, add the eggs, oil, caster and brown sugar, whisk until combined 

3. Now add the flour, baking powder, salt, spices and grated orange zest, stir until a wet batter is formed. 

4. Finish the batter by folding in the carrots, walnuts, dates and vanilla extract. 

5. Pour into the pre-lined loaf tin, and bake for 40 mins, check the cake is cooked through using a skewer that comes out clean. 

6. Place on a wire rack to cool. 

7. Place the orange juice, brandy and brown sugar in a pot and bring to a boil. 

8. Whisk the cream cheese, icing sugar and lemon until a smooth and thick icing is formed  

9. Once the cake has cooled, slice in half using a serrated knife, spoon some of the syrup over both slices. 

10. Spread a layer of the icing and then sandwich the cake back together. Using a piping bag and nozzle, decorate the top of the cake with the remaining icing. Garnish with carrot tops and walnuts. 

11. Slice and serve. 

Shepherd’s pie, peas with mint, lemon and ​​feta 

Makes 1 large pie or 4 individuals 

Ingredients 

400g lamb mince 

400g diced lamb 

2 onions, diced 

3 cloves garlic, roughly sliced 

2 carrots, diced 

200g frozen peas 

1 sprig rosemary 

300ml red wine 

1 tbsp tomato paste 

2 tbsp fennel seeds 

2 tbsp plain flour 

2 chicken stockpots, dissolved in 1-litre hot water 

8 tbsp Worcestershire Sauce  

Handful chopped parsley 

5 large rooster potatoes 

1 egg yolk 

50g parmesan, grated 

500g frozen peas 

50g butter 

Handful mint leaves 

Zest and juice of 1 lemon 

50g cube feta cheese  

Method: 

1. Preheat oven to 200c, add some salt to a tray and place the potatoes on top 

2. Bake for 50 mins until the skin is crispy and the potatoes soft throughout. Make a mash by removing the pulp and placing it through a ricer. Stir in the egg yolks and parmesan, set aside at room temperature for later use. 

3. In a large heavy-based saucepan, heat some oil, add the diced lamb and colour. Follow this with the lamb mince and colour further. 

4. Remove the meat momentarily, and add the onions, garlic, carrot. Brown for 2mins before returning the meat and juice to the pan. 

5. Build the flavours by adding rosemary, fennel seeds, tomato paste, plain flour and salt. Stir together. 

6. Add the red wine and scrape the bottom of the pot using a wooden spoon. Now add the chicken stock and Worcestershire sauce. Bring to the boil, place a lid on top and leave over a low heat for 1 hour until the diced lamb is softened. 

7. Adjust the seasoning and fold in the peas and parsley, pour into an ovenproof dish, top with the potato and return to the oven for 20 mins until golden brown. Serve warm. 

8. For the dressed peas, heat some boiling water and add a spoonful of sugar and salt, drop the frozen peas and cook for 30 seconds to just warm through. 

9. In a pot, melt the butter and season with salt, and lemon zest. Strain the peas and place in a bowl, toss in the butter and finish with ripped mint leaves, lemon juice and crumbled feta  

Chocolate fondant, custard 

Makes 4 fondants 

Ingredients 

110g 70% chocolate 

110g Butter 

110g Caster Sugar 

2 egg yolks 

2 whole eggs 

110g plain flour 

Sea salt flakes 

10g Caster sugar 

10g Cocoa Powder 

Chocolate ball 

100g 70% chocolate 

150ml cream 

Custard 

250g cream 

4 egg yolks 

60g caster 

2 vanilla pods 

Method 

1. Line some ramekins or moulds with a small amount of butter and caster sugar. 

2. Place 100g of chocolate in a bowl, boil the cream and pour on top. Mix until smooth and chill in fridge. 

3. Melt the butter and chocolate in the microwave. In a separate bowl, whisk the eggs and sugar until light, airy and doubled in size. 

4. Fold the flour into the eggs, then stir in the melted chocolate and butter. Pour this mix into the pre lined moulds​​, ⅔ of the way up. 

5. Scoop some of the firm chocolate ganache from the fridge and roll into a small ball in your hand, press this into the middle of the fondants, cover the hole with a small amount of mix to hide the ball 

6. Bake for 10 mins at 180c. turn out onto a plate and dust with cocoa powder​​ and sea salt 

7. ​​​To make the custard, place the egg yolks, sugar and vanilla in a bowl and mix together to a paste 

8. Heat the cream until almost boiling, then pour into the egg mix, stir together. 

9. Return the liquid to the heat and cook slowly, mixing constantly until the cream thickens, don’t overcook or it will turn to scrambled eggs. Pour into a bowl and cool in the fridge. 

Chicken thigh green curry, steamed ​​rice 

Serves 4 

Ingredients 

500g boneless chicken thigh meat 

10g sea salt 

Paste: 

2 tbsp coriander powder 

2 tbsp ground ginger 

2 tbsp cumin 

3 green chillis 

8 dried lime leaf 

1 stick lemon grass 

1 thumb sized piece ginger 

1 onion 

4 cloves garlic 

2 green peppers, seeds removed 

2 limes, zest and juice 

5 tbsp fish sauce 

2 tbsp honey 

100ml vegetable oil 

100ml White wine vinegar 

300ml coconut milk  

300ml chicken stock  

1 green peppers, diced 

2 onions, roughly chopped 

200g green beans 

200g spinach 

Handful fresh coriander 

200g basmati rice 

200ml boiling water 

1 tbsp sea salt 

Method: 

1. Start by laying out the chicken thighs on a cloth, season all over and allow to sit for 30mins. 

2. Toast the coriander, ground ginger, cumin and chilli’s in a hot pan for 1min and then place in a blender/nutri bullet 

3. Add the lime leaf, lemongrass, ginger, onion, garlic, green peppers, lime juice and zest, oil, fish sauce and honey. You do not need to remove the skins. Blend to a smooth paste. 

4. Heat a large heavy based sauce pan and add a good amount of oil, allow it to get smoking hot. Add the green peppers and onions and colour, follow with the green beans.  

5. Add the white wine vinegar and reduce by half. 

6. Now add the coconut milk and stock, turn the heat down to a simmer.  

7. Slice the chicken thinly and add to the pot, allow to cook for 5 mins, finish with the spinach and fresh coriander, adjust seasoning with honey, lime, salt and fish sauce to taste. 

8. ​​​To cook the rice, Prepare a steamer with boiling water over a high heat. In a small heatproof bowl, add equal measures of boiling water and rice. the ratio 1:1. Place the heatproof bowl on the steamer insert and cover with a lid for 15 minutes until the water in the bowl has absorbed and the rice is cooked 

9. Serve with the curry  

Chicken, broccoli and bacon crumble 

Serves 4 

Ingredients 

400g chicken breast, diced 

200g bacon lardons 

400g broccoli, diced 

50g flour 

50g butter 

500ml chicken stock  

1 tin condensed chicken soup 

1 tbsp dijon mustard 

1 tbsp curry powder 

Juice of 1 lemon 

Handful tarragon, chopped 

500g leftover mixed bread: sliced pan, sourdough, brioche, brown bread 

100g butter 

100g parmesan 

Method 

1. Preheat the oven to 190c 

2. Warm the chicken stock. In a separate pot, melt the butter and flour and cook over a high heat for 1 minute until the mix is bubbling. Pour in all the chicken stock and whisk constantly until the mix comes to the boil and thickens. 

3. Remove from the heat, add the condensed soup, mustard, curry powder, lemon and tarragon, then season to taste. 

4. Using a blender, blend the leftover bread until it is in large bread crumbs 

5. Heat a non-stick pan, then add some plain oil. Add the breadcrumbs until they begin to fry, followed by the butter, season and cook until light golden brown. 

6. Drain off any excess oil and then grate in the 100g of parmesan. 

7. To assemble, add the diced chicken breast, bacon lardons and broccoli into a shallow casserole dish (or single dishes) 

8. Spoon over the sauce, and then top with the fried breadcrumbs 

9. Cook at 200c for 45​​mins and allow to rest for 15 mins before serving. If the topping begins to colour too much, cover with tinfoil. Perfect with a baked potato and simple salad. 

Brown sugar brioche, Chantilly cream 

Makes 1 ring 

Ingredients 

250g plain or strong flour 

30g Caster sugar 

40gg Milk 

1 packs fast action yeast 

110g Whole Eggs 

125g butter, room temperature  

6g Salt 

Extra cold diced butter, soft brown sugar and crème Fraiche for topping 

200ml cream 

​​​100g crème fraiche 

50g icing sugar 

1 lime  

1 orange 

1 lemon 

1 tbsp vanilla extract 

Method: 

1. Add the flour, sugar, salt, dried yeast, eggs to a mixer with a dough hook.  

2. Warm the milk to just above hand temperature and add to the bowl, mix at a high speed for 10mins until a sticky dough forms/ 

3. Add the soft butter to the mixer. Once all the butter is incorporated, mix for another 10 minutes on medium speed until a smooth, shiny dough is achieved.  

4. Shape and place in a greased bowl wrapped in clingfilm, until doubled in size. 

5. Knock back the dough by pressing it lightly with your hands.. Prove in a tart case/ring lined with tinfoil and heavily greased with soft butter.  

6. Flatten the dough into all corners of the tart case. Cover with a tea towel and leave somewhere warm to double in size. 

7. Once doubled in size, and dome like in shape, poke holes into the dough with your finger, put diced butter in the holes, drizzle generously crème fraiche and top with generous amounts of soft brown sugar.  

8. Bake at 185 °C for 20 minutes  

9. Add the cream to a bowl with the icing sugar and creme fraiche. 

10. Season with lime, orange, lemon zest and vanilla extract. Using a whisk, whisk until heavy peaks are formed, then fold in the crème fraiche 

11. Serve with the warm brioche and a cup of tea 

Croque Madame, homemade mayonnaise 

Makes 2 sandwiches 

Ingredients 

1 large batched loaf 

500g piece pre cooked ham, sliced thinly 

50g butter 

50g flour 

200ml milk 

80g grated parmesan 

80g grated white cheddar 

1 tbsp wholegrain mustard 

½ lemon 

1 tbsp Worcestershire sauce 

1 tbsp hot sauce 

100g butter to fry in 

1 egg 

2 egg yolks 

1 tbsp dijon mustard 

1 tbsp white wine vinegar 

500ml plain oil 

Method: 

1. Line a loaf tin with some parchment paper 

2. Now make the cheesy bechamel: heat the milk in a pot. 

3. In a separate pot, cook out the butter and flour until bubbling, whisk in the heated milk until a thickened sauce is formed, remove from the heat and whisk in the 2 cheeses, lemon juice, mustard, Worcestershire and hot sauce 

4. Pour this into the pre lined loaf tin and chill in the fridge until it returns to a cheese like texture. 

5. To make the mayonnaise, add the egg yolks, mustard and vinegar to a container. Season with salt and hand blend. Slowly add the oil while blending, until a thick emulsion is formed. Adjust seasoning and keep in the fridge. 

6. Remove the cheese sauce from the loaf tin, it should be set, slice on a chopping board approx. 1cm thick.  

7. Heat a pan and melt some butter, build the sandwich in the pan; Bread slice, ham, cheese, ham, cheese, bread slice. Cook over a medium heat for 3 mins on both sides and then rest on a board for 3mins to allow the cheese to fully melt. 

8. Using the same pan, add an egg and cook over a low heat with a lid on to create a soft egg yolk. 

9. Serve the egg yolk on top of the sandwich, alongside the mayonnaise. Slice and dip. 

Southern-fried monkfish and chip butty 

Makes 2 sandwiches 

Ingredients  

1 batch loaf 

500g monkfish, cleaned 

300ml buttermilk 

500g plain flour
 

1tbsp smoked paprika
 

1tbsp garlic powder

 

1 tbsp cayenne pepper 

1tbsp ground coriander
 

2 tsp salt  

1 tsp black pepper 

200g precooked chips, kept in freezer 

1 red onion 

100ml malt vinegar 

100ml water 

50g sugar 

100g frozen peas 

Method 

1. Preheat the oven to 240c. 

2. To prepare the monkfish, portion into thumb sized chunks 

3. Dust the fish in some plain flour and soak in the buttermilk, leave to marinate in the fridge for 2 hours. 

4. Mix the plain flour with the paprika, garlic powder, cayenne, coriander, salt and black pepper. Set aside 

5. Slice the onion as finely as possible and place in a bowl. Add the water, vinegar and sugar to a pot and bring to the boil, pour over the onion and leave to cool. 

6. Place the defrosted peas in a bowl and crush with a fork, season with salt and some lemon juice. 

7. Remove the chips from the freezer and coat in plain oil, place on a pre heated non -stick tray and cook in the oven for 15mins until golden brown. 

8. Heat a deep pan with a good amount of plain oil. Allow it to get hot. Remove the monkfish from the buttermilk and coat in the spicy seasoned flour. Cook for 2 mins on both sides until golden brown. 

9. Cut 2 thick slices from the batch loaf and toast, spread some mayonnaise on each slice and then build the butty: Crushed peas, pickled red onion, crispy chips, and monkfish. Sprinkle with more malt vinegar and salt, then squeeze together. Serve with the leftover chips and some mayonnaise to dip. 

Salted caramel custard pots, peanut, cherry 

Makes 8 small pots 

Ingredients 

500ml cream 

150g caster sugar (100g + 50g) 

6 egg yolks 

25g icing sugar 

1 tbsp sea salt 

1 tbsp soy sauce 

50ml honey 

50g salted peanuts 

20g icing sugar 

100g cherries, stones removed 

Method 

1. Preheat the oven to 110c. 

2. Add 100g of caster sugar to a heavy based pan, cook over a medium heat until a mahogany coloured caramel is formed.  

3. Add the cream, salt and honey and bring slowly to the boil, allow to simmer for 2mins 

4. Mix the egg yolks and ​​50g caster sugar, pour the caramel cream on top, season with the soy sauce and mix with a spoon.  

5. Pour the warm custard mix into small bowls, place in a bain marie and cover in cling film. Place in the oven and cook for 45mins or until the custard is set all the way through. You can leave at room temperature or in the fridge to use later 

6. Heat a non stick pan and add the peanuts, toast until golden brown. Add the icing sugar and toss until the sugar melts and coats the nuts, set aside to cool. 

7. Dress the caramel pots with the nuts and sliced cherries before serving. 

Slow cooked meatballs and garlic butter pappardelle 

Serves 4 

Ingredients 

400g beef mince 

200g pork mince 

50g dried breadcrumbs 

10g parmesan, grated 

5g dried rosemary 

18g sea salt 

Black pepper 

1 egg yolk 

10 medium tomatoes 

1 bulb garlic 

1 onion, diced  

50ml white wine vinegar 

500ml beef stock 

400g pappardelle 

50g basil 

10g butter 

3 garlic cloves 

50g parmesan cheese 

Method: 

1. Preheat the oven to 150c, place a sheet of tinfoil on a tray 

2. Slice the tomatoes and place on the tray, season with olive oil, salt and sugar. Place the garlic bulb on the tray as well and cook for 1 hour in the oven. 

3. While in the oven, place the beef and pork mince in a bowl, add the salt, pepper, rosemary, parmesan, egg yolk and breadcrumbs on top and work the mix lightly until it comes together. 

4. Roll into balls in your hand, roughly golf ball sized and set aside in the fridge. 

5. In a heavy based saucepan, add some oil and the onions, cook until softened. 

6. Remove the tray from the oven, the tomatoes should be firm and roasted. Place these in the pot along with the white wine vinegar and the beef stock. Bring the mix to the boil and then crush using a potato masher to make a sauce like consistency. 

7. Remove the butt from the roasted garlic and squeeze out the pulp, place half in the sauce and the rest in the softened butter. Mix the butter and roasted garlic until smooth and season with parmesan and salt. 

8. Reduce the sauce to a simmer and place the meatballs in, simmer for 10mins until cooked through. 

9. Cook the papardelle in boiling salted water for 7mins until just cooked. 

10. In a pan, add butter and garlic cloves, add two ladles of the pasta water and cook over a high heat until a sauce consistency is formed. Remove the whole garlic cloves. 

11. Remove the pasta from the water and add to the garlic butter sauce. Stir together. 

12. Finish by adding the meatballs, top with ripped basil and parsley and some grated parmesan. 

Lamb kofte, potato flatbread, pickled red pepper, feta 

Ingredients 

600g lamb mince 

1 tbsp cumin 

1 tbsp coriander powder 

1 tsp dried chilli flakes 

3 cardamom pods 

Salt 

200g plain flour 

100g mashed potato 

7g fast action dried yeast 

150ml warm water 

20g olive oil 

30g yoghurt 

10g salt 

1 jar skinned red peppers 

300ml red wine vinegar 

50g sugar 

50g feta 

Handful mint 

Handful coriander  

Method 

1. To start, place the flour, fast action yeast, potato, olive oil, yoghurt and salt in a mixer, bind together.  Add water. 

2. Knead for 5 mins until the dough cleans the bowl. 

3. Place in a greased bowl, cover and leave in a warm place to double in size. 

4. Using a dry pan, toast the spices for 1 min until smoking (grate the cardamom pods), place these in a bowl with the lamb mince and salt, mix and mould around a metal skewer. Cook on a bbq or griddle pan for 2 mins on all sides until cooked through. 

5. Remove the juice and oil from the red pepper jar, refill with the sugar and vinegar and shake, leave in fridge. 

6. Once the flatbread has doubled in size, knock it back on a floured surface until its 1cm thick, cut even sized breads and cook for 1min on both sides in a smoking hot non stick pan. 

7. Remove the red pepper from the jar, slice thinly, place on the flatbread, top with lamb kofte, herbs, feta and more yoghurt.  

Ratatouille tart, halloumi, basil, French dressing 

Makes 1 large tart 

Ingredients 

1 courgette 

1 red pepper 

1 yellow pepper 

1 aubergine 

2 medium tomatoes 

1 large disc readymade puff pastry 

1 egg yolk 

1 large onion, diced 

4 cloves garlic, sliced 

1 tbsp tomato paste 

100ml white wine vinegar 

50g caster sugar 

1 tin chopped tomatoes 

50ml olive oil 

50g halloumi cheese, sliced 

Handful basil 

1 tbsp dijon mustard 

1 tbsp white wine vinegar 

5 tbsp olive oil 

Method 

1. To make the tomato jam, place some olive oil in a pan, cook the sliced garlic until golden brown. 

2. Preheat the oven to 200c 

3. Add the diced onion and colour, followed by the tomato paste, sugar and vinegar. Once reduced, add the chopped tomatoes and cook until a thick jam like texture is achieved 

4. Slice the courgette, peppers, aubergine and tomatoes into evenly thick discs, approx 2cm thick.  

5. Brush the pastry disc with an egg yolk and cover the base with the cooled tomato jam, leave a 1 inch ring clear around the edge. 

6. Using the jam circle as a guide, assemble the vegetable slices in a ring, continuing until they meet in the centre. 

7. Place on a hot tray in the oven and cook for 25mins until the pastry is golden brown and the veg soft. 

8. Whisk the mustard, vinegar and olive oil in a bowl and brush on top of the tart. 

9. Place the diced halloumi on a dry pan and chargrill on both sides, add this to the top of the tart and then garnish with basil leaves 

10. Serve in the centre of the table to share 

Pineapple tipsy cake, lime crème fraiche 

Makes 1 loaf 

Ingredients 

1 pineapple 

2 eggs 

100g sugar 

100g ground almonds
 

100g plain flour 

1 heaped tsp. baking powder 

50g melted butter 

50g olive oil 

1 lime juiced & zest 

100ml rum 

50g sugar 

1/2 tbsp vanilla extract 

50g brown sugar 

100g cream 

100g crème Fraiche 

10g icing sugar 

Zest of a lime 

1/2 tbsp vanilla extract 

Method 

1. Preheat the oven to 190c. Line a loaf tin with baking parchment 

2. Peel the pineapple and remove the stalk, place on a hot dry pan and blacken the outside. Place on a chopping board and slice the edges, cut into half-moon shapes approx. 2 cm thick 

3. Line the bottom of the loaf tin with the pineapple, layered over each other. 

4. Mix the sugar, ground almonds, flour, baking powder in a bowl, add the olive oil, butter, eggs and mix to a paste, finish with the lime zest and juice and pour into the loaf tin on top of the pineapple, bake for 45mins. 

5. As the cake cools, heat the rum, sugar and vanilla into a syrup and pour over the cake, allow it to soak in the fridge overnight 

6. To make the caramel sauce, heat the brown sugar until a dark caramel is formed, add the cream and bring to the boil, keep warm 

7. Mix the crème fraiche , icing sugar, vanilla, lime juice and zest and whisk until thick. 

8. Turn the tipsy cake out onto a plate, pour over the caramel sauce and serve with the crème fraiche. 

One pot fish stew, croutons, mayonnaise  

Serves 4 

Ingredients 

1 fennel bulb 

1 red pepper, diced 

1 onion, diced 

4 cloves garlic, sliced 

1 tbsp paprika 

1 sprig tarragon 

1 orange zest 

1 tsp saffron  

1 tbsp tomato paste 

200ml white wine 

1 tin chopped tomatoes 

1 litre chicken/fish stock 

500g peeled potatoes 

Handful prawns, peeled 

Handful white fish, skinned and boned 

Handful mussels 

1 egg yolk 

1 tbsp white wine vinegar 

50g cooked potato (from stew) 

1 clove garlic 

200ml olive oil 

1 tsp saffron 

1 baguette 

Method 

1. Heat a large heavy based sauce pan. Dice the fennel and add to the pot, cook slowly without colouring, then add the diced pepper, onion and garlic and cook softly.  

2. Increase the heat and add the tomato paste, paprika and tarragon. 

3. Next add the white wine and reduce to a glaze, add the stock and chopped tomatoes and bring to the boil. 

4. Once boiled, reduce the heat to a simmer and add the saffron and orange zest, add in some peeled, quartered potatoes and cook for 20 mins until the potatoes are soft. 

5. Adjust the seasoning and drop in the mussels, prawns and white fish. Simmer for 5 mins until the fish is cooked and the mussels have opened. 

6. Slice the baguette into thin slices and drizzle with olive oil, cook in the oven at 180c for 15 mins until golden brown. 

7. To make the mayonnaise, scoop out some cooked potato from the stew and place in a bowl, crush with a fork and season with crushed garlic, saffron and some white wine vinegar.  

8. Add the egg yolk and whisk in the olive oil until a thick emulsion forms. 

9. Serve the stew in bowls, topped with the croutons and mayonnaise  

Mushroom and parmesan spaghetti 

Serves 2 

Ingredients 

400g spaghetti 

½ wedge parmesan 

50g dried mushrooms 

100g wild mushroom selection 

1 lemon 

Black pepper 

Method: 

1. Break up the wedge of parmesan and place in a pot, add 700ml of water and bring to the boil, reduce heat to a simmer and add the dried mushrooms. Infuse for 30 mins until the parmesan breaks down and the liquid turns brown in colour 

2. Cook the spaghetti in boiling salted water for 8 mins until soft. 

3. Finely slice the mushrooms and cook in a hot pan until golden brown. 

4. The parmesan and mushroom stock will have reduced to about 500ml, remove the outer hard layer of the cheese and place all the ingredients in a blender or nutri bullet, add a ladle of the pasta cooking water and blend to a smooth and creamy sauce. Adjust seasoning with salt, lemon juice and black pepper. 

5. Fold the sauce through the spaghetti and top with more parmesan and the fried mushrooms 

Tiramisu 

Ingredients 

400g dried sponge fingers 

3 eggs 

450g mascarpone cheese 

140g sugar 

400ml espresso coffee (instant is fine) 

200ml brandy/rum 

50g dark cocoa powder 

100g dark chocolate 

Method 

1. Start by taking the mascarpone out of the fridge an hour in advance to soften. 

2. Begin separating your eggs, add the yolks to a mixer and whisk with 100g of the sugar until doubled in size and pale yellow in colour. 

3. Fold this into the mascarpone and mix lightly until smooth. 

4. Clean the mixer and add the egg whites, whisk with the remaining sugar until a meringue is formed, fold this into the mascarpone mix and set aside at room temperature. add a pinch of sea salt. 

5. Warm the coffee with the alcohol and pour into a bowl. Begin assembling the tiramisu: Dip the sponge fingers in the coffee for 5 seconds to absorb liquid, layer these in the base of the tray. 

6. Add an even layer of the cream and spread to fill the gaps. Repeat the process until the tray is full. Leave to set in the fridge for 3 hours or overnight if possible. 

7. Melt the dark chocolate and spread on a marble worktop or glass chopping board, allow it to cool in the fridge. Push a scraper or spatula across the chocolate to create swirls, decorate the top of the tiramisu with these. 

8. Remove the tiramisu from the cake tin, dust the top with cocoa powder and cut into squares, decorate with chocolate swirls and serve. 

Double sear rib of beef, dripping roast potato, bearnaise sauce 

Ingredients 

1kg rib of beef (cote de boeuf) 

2 egg yolks 

500ml melted butter 

1 shallot, diced 

Handful Tarragon, chopped 

Handful chives, chopped 

White wine vinegar 

1 lemon  

500g maris piper potatoes 

100g beef dripping 

1 head garlic 

2 sprigs rosemary 

Method: 

1. First, preheat the oven to 70c. Place a heavy based pan on the heat and allow it to get smoking hot, add some oil and colour the meat on all sides very quickly. Remove from the pan and place on a tray with a rack.  

2. Place the beef in the oven and stud with a meat thermometer at the bone (some ovens already have one attached). Set an alarm for internal temperature of 60c for medium, 52c for medium rare, 47c for rare, this will take up to 2 hours. 

3. In the meantime, peel the potatoes and add to a pot filled with 3 litres of water, rosemary, garlic and 30g sea salt. Bring to the boil and then simmer for 10mins until they are starting to fall apart. Remove and cover with a cloth to dry them out 

4. Heat a pan with the beef dripping, add the potatoes, rosemary and garlic and begin to fry until the outside gets crispy, place in an oven at 220c and toss regularly until they are really crispy. 

5. To make the béarnaise sauce, place a bowl over a bain marie, add the egg yolks and season with white wine vinegar and salt. Begin whisking until they double in size and lighten in colour. 

6. Remove the bowl from the heat, whisk in the melted butter. Season with tarragon, shallot and chives 

7. When the beef reaches 60c, reheat a pan and colour the beef on both sides until a dark brown crust is formed, rest for 5mins and then carve, it should be evenly pink from edge to edge. Serve with the bernaise, roast potatoes and a green salad.