3 Courses Recipe

Roast tomatoes

Preheat oven to 200°C (400°F). On a rimmed baking sheet, toss halved tomatoes, quartered onion and smashed garlic with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper. Spread in a single layer and roast 30–35 minutes until tomatoes are softened and edges caramelized.

Simmer and blend

Transfer roasted vegetables to a large pot. Add vegetable or chicken stock and basil leaves (reserve a few for garnish). Bring to a gentle simmer over medium heat and cook 8–10 minutes to marry flavors. If soup seems too acidic, stir in 1 tsp sugar.

Finish soup

Use an immersion blender (or transfer to a blender in batches) and blend until very smooth. Stir in heavy cream if using and adjust seasoning with salt and pepper to taste. Reheat gently but do not boil once cream is added. Serve hot with torn basil leaves and a drizzle of olive oil or a swirl of cream.

Prepare potatoes

Preheat oven to 220°C (425°F). Toss baby potatoes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and chopped rosemary or thyme. Spread on a baking sheet cut-side down and roast 25–30 minutes until golden and tender.

Make lemon herb butter

While potatoes roast, combine softened unsalted butter, lemon zest and juice, minced garlic, chopped parsley and a pinch (about 1/4 tsp) of salt in a small bowl. Mix until smooth and refrigerate briefly so it firms slightly.

Season chicken

Pat chicken thighs dry with paper towels. Season both sides with 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp smoked paprika.

Pan-sear chicken

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and sear 6–8 minutes until skin is deep golden and crisp. Flip and sear the other side 2 minutes. Transfer skillet to the oven (alongside potatoes if space allows) and roast 8–12 minutes until internal temperature reaches 74°C (165°F). Remove from oven and rest 5 minutes.

Cook green beans

While chicken rests, blanch green beans in boiling salted water 3–4 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Toss with a little olive oil or a pat of the lemon herb butter and season to taste.

Plate and finish

Top each chicken thigh with a spoonful of lemon herb butter so it melts over the warm meat. Serve with roasted baby potatoes and green beans. Spoon any pan juices over the chicken.

Preheat and prepare

Preheat oven to 150°C (300°F). Place four to six small ramekins (150–200 ml size) in a deep baking dish or roasting pan.

Heat cream and milk

In a saucepan over medium heat, warm heavy cream and whole milk just until it begins to steam and small bubbles form around the edge (do not boil). Remove from heat.

Melt chocolate and temper

Place chopped dark chocolate in a heatproof bowl. Pour about one-third of the hot cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Gradually whisk in the remaining cream to make a glossy chocolate mixture.

Combine eggs and sugar

In a separate bowl, whisk together egg yolks, granulated sugar, vanilla extract and fine sea salt until combined and slightly pale. Slowly whisk about 1/4 cup of the chocolate-cream mixture into the yolks to temper them, then whisk the yolk mixture back into the chocolate bowl until homogeneous.

Bake in water bath

Strain the custard through a fine sieve into a measuring cup to ensure smoothness, then divide into ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake 30–35 minutes until edges are set but centers still slightly wobbly.

Chill and finish

Carefully remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to fully set. Before serving, sprinkle each pot de crème with a pinch of flaky sea salt.