5 Courses Recipe

Warm the cooked beetroot slightly and purée until smooth (use a blender or food processor). Mix in the goat cheese, olive oil, white wine vinegar, salt and pepper until homogeneous and smooth. Chill briefly if too loose.

Spoon or pipe small quenelles (about 1 tablespoon) onto chilled tablespoons or small porcelain spoons. Top each with a few microgreens and a tiny drizzle of olive oil. Serve immediately as an amuse-bouche.

Bring a small saucepan of salted water to a boil. Add peas and blanch for 2 minutes (if frozen, follow package timing). Drain and immediately refresh in ice water to retain colour.

Drain the peas and blend with 1 tablespoon butter, the cream, lemon zest and a pinch of salt until smooth. Pass through a fine sieve for an extra-silky purée. Keep warm or reheat gently.

In a medium skillet over medium-high heat, fry pancetta slices until crisp, about 2–3 minutes each side. Transfer to paper towel to drain; break into shards and reserve.

Pat scallops very dry with paper towels. Season both sides with salt and pepper. Heat a heavy frying pan until very hot, add 1 teaspoon olive oil and 1 tablespoon butter. When butter foams, add scallops spaced apart and sear without moving for 1.5–2 minutes until golden. Flip and sear other side 1–1.5 minutes until cooked through but still tender. Transfer to warm plate and rest 1 minute.

To plate: spread a small smear of pea purée, place 2 scallops per portion, top with crispy pancetta shards and a small dot of butter from the pan. Finish with microgreen or lemon zest if desired.

Place new potatoes in salted cold water, bring to a simmer and cook until just tender, 12–15 minutes. Drain and set aside. Keep warm.

Trim samphire and blanch in boiling water 1–2 minutes, then drain and refresh in cold water to keep bright; drain well and toss with 1 teaspoon butter and a pinch of salt.

Pat sea bass fillets dry, season skin and flesh with salt and pepper. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down and press gently with a spatula for 20 seconds to avoid curling. Cook skin-side down for 4–5 minutes until skin is crisp and golden. Flip and cook flesh side 1–2 minutes until just cooked through. Transfer to a warm platter and keep warm.

In the same pan, reduce heat to medium-low and add 4 tablespoons butter. Cook, swirling the pan, until butter foams and turns nut-brown and fragrant (2–3 minutes). Remove from heat and stir in lemon juice and chopped parsley.

To serve: divide potatoes and samphire between four plates, place a fillet of sea bass on each, and spoon lemon brown butter over the fish. Finish with a light sprinkle of sea salt and freshly ground black pepper.

Place two scoops of lemon sorbet into chilled small wine glasses or dessert coupes. Pour 60 ml Prosecco over the sorbet at the table so it fizzes slightly.

Garnish with a few mint leaves and a sprinkle of lemon zest. Serve immediately as a palate cleanser before dessert.

Preheat oven to 160°C (320°F) if you need to blind-bake the tart shell briefly (follow package). If working with pre-baked shell, skip to filling step.

If blind-baking: line shell with parchment and baking beans and bake 10–12 minutes until set. Remove beans and bake 3–5 minutes more until dry. Cool slightly.

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the cream and sugar until just simmering; pour over chocolate and let sit 1 minute. Stir until smooth, then stir in butter until glossy.

Pour chocolate ganache into the tart shell, smooth the top and refrigerate at least 1.5–2 hours until set.

Meanwhile, make the raspberry coulis: blitz raspberries with powdered sugar until smooth, then pass through a fine sieve to remove seeds. Chill until serving.

To serve: slice tart into 8 portions. Spoon a smear of raspberry coulis on each plate, place a slice of tart, sprinkle with a few sea salt flakes and garnish with a few fresh raspberries if desired.