5 Course Supper Recipe

Prepare cones

If using filo cones, brush with melted butter and bake at 180°C/350°F for 6–8 minutes until crisp and golden. If using wonton wrappers, roll into small cones and bake similarly for 6–8 minutes.

Make trout filling

Flake the smoked trout into a bowl, fold in creme fraiche, lemon juice, chopped chives and black pepper. Taste and adjust seasoning.

Fill each cooled cone with about 1 tablespoon of the trout mixture, top with a few microgreens. Serve immediately.

Make herb oil

In a blender, combine parsley leaves, olive oil and lemon zest, blend until smooth. Strain through a fine sieve if desired. Reserve.

Cook soup

In a saucepan, melt butter over medium heat. Add chopped shallot and garlic, sweat gently until translucent (2–3 minutes) without browning. Add peas and stock, bring to a simmer and cook 4–5 minutes until peas are tender.

Blend and finish

Remove from heat and add a few mint leaves. Purée with an immersion blender or in a countertop blender until very smooth. Return to low heat, stir in heavy cream, salt and pepper, adjust seasoning. Keep warm.

Ladle soup into small bowls or cups, drizzle with herb oil and garnish with a mint leaf. Serve immediately.

Make cauliflower purée

Place cauliflower florets in a saucepan with milk and a pinch of salt. Simmer until very tender, about 10–12 minutes. Drain, reserving a little cooking liquid. Purée with butter in a blender or with an immersion blender until silky; thin with reserved liquid if needed. Keep warm.

Crisp the sage

In a small skillet, heat 1 tbs of the brown butter (or neutral oil) over medium-high heat and fry sage leaves 20–30 seconds until crisp. Remove to paper towel and season lightly with salt. Reserve.

Brown butter

In a separate small pan, melt 4 tbs butter over medium heat, swirling until foam subsides and butter turns nutty brown with a caramel aroma. Remove from heat to prevent burning and keep warm.

Sear scallops

Pat scallops very dry with paper towel and season with salt and pepper. Heat a heavy skillet over high heat with 1 tbs neutral oil until shimmering. Place scallops in pan without crowding and sear 1.5–2 minutes per side until a deep golden crust forms and centers are just opaque. Remove from pan.

To serve: Spoon a smear of cauliflower purée on each plate, place 2–3 scallops on top, drizzle with brown butter and scatter crispy sage leaves. Serve with a lemon wedge.

Preheat and prepare chicken

Preheat oven to 200°C/400°F. Pat chicken dry, rub with olive oil, then season with salt, pepper, chopped rosemary and thyme. Let sit 10 minutes while preparing hash.

Cook root vegetable hash

Heat 1 tbs olive oil in a skillet over medium-high heat. Add diced potatoes first and cook 5 minutes, then add diced carrot, parsnip and shallot. Cook, stirring occasionally, until vegetables are tender and edges caramelize, about 10–12 minutes. Season with salt and pepper and keep warm while chicken roasts.

Roast chicken

Sear chicken skin-side down in an ovenproof skillet over medium-high heat for 3–4 minutes until golden. Flip and transfer skillet to the oven. Roast for 12–18 minutes depending on thickness, until internal temperature reaches 74°C/165°F. Remove to a resting board and tent with foil for 5–7 minutes.

Make pan sauce

Place the skillet used for chicken on the stove over medium heat (remove excess fat leaving about 1 tbs). Add shallot if needed and sauté briefly, deglaze with white wine (if using) scraping browned bits, reduce by half. Add chicken stock and lemon juice, simmer 2–3 minutes. Whisk in 2 tbs cold butter off heat to finish and season to taste.

To serve: Slice chicken supreme, arrange over a bed of root vegetable hash, spoon pan sauce around, and garnish with a sprig of thyme or chopped herbs.

Bloom gelatin

Sprinkle gelatin over cold water in a small bowl and let sit 5 minutes to bloom.

Heat cream

In a saucepan, combine heavy cream, whole milk, honey and scraped vanilla seeds (or extract). Warm over medium heat until just below simmer (do not boil), stirring to dissolve honey.

Add gelatin and set

Remove cream from heat and whisk in bloomed gelatin until fully dissolved. Pour mixture into 4 serving glasses or molds. Cool to room temperature, then refrigerate at least 4 hours or until set (best overnight).

Make berry compote

Combine mixed berries, sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries release juices and soften, 6–8 minutes. Gently mash larger berries with the back of a spoon and simmer until slightly thickened. Cool to room temperature.

To serve: Spoon a tablespoon of compote over each panna cotta, garnish with mint leaves and a drizzle of honey if desired.