Early Evening Set Menu At The English Grill Recipe

Prepare brown butter vinaigrette

In a small saucepan over medium heat, melt 50 g unsalted butter. Swirl the pan as the butter foams and then browns — watch carefully; when it smells nutty and the solids are golden-brown (about 3–4 minutes), remove from heat. Add 2 tsp white-wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 2 tbsp extra-virgin olive oil and 1 tsp lemon juice. Whisk to combine. Season with 0.5 tsp sea salt and 1/4 tsp freshly ground black pepper. Set aside to cool slightly.

Prepare salad components

Core and very thinly slice 1 apple (leave skin on for color) into matchsticks; toss immediately with a squeeze of lemon to prevent browning. Thinly slice 3 radishes and half a cucumber. Gently pick and rinse 60 g mixed baby leaves and spin or pat dry. Chop 1 tbsp chives finely.

Assemble

In a bowl, gently combine the crab meat with half the vinaigrette (reserve the rest for service). Add a pinch more salt and a little lemon if needed. On each plate, place a small nest of mixed leaves, arrange apple matchsticks, radish and cucumber slices, then top with crab. Drizzle remaining vinaigrette around the plate and scatter chopped chives over the top. Serve immediately.

Prepare saffron potatoes

Place 400 g small new potatoes in a saucepan and cover with 200 ml milk (add a splash of water if needed). Add a pinch of salt and the saffron threads (crush between your fingers and stir into the milk). Bring to a gentle simmer and cook until potatoes are tender when pierced, about 12–15 minutes depending on size. Drain, reserve a little of the saffron-infused milk, then mash lightly with 15 g butter and 1 tbsp chopped parsley. Keep warm.

Season and dust the sole

Pat 2 sole fillets dry and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Lightly dust both sides with 3 tbsp flour, shaking off excess.

Pan-roast the sole

Heat a large non-stick or stainless steel frying pan over medium-high heat. Add 1 tbsp vegetable oil and 40 g unsalted butter. When butter foams and is just beginning to brown, add the fillets skin-side down (if skin on) and press gently for 10 seconds to ensure even contact. Cook 2–3 minutes until the underside is golden; carefully flip and cook the other side for 1–2 minutes until opaque and just cooked through. Transfer to a warm plate and keep loosely covered.

Make Champagne beurre blanc

Using the pan you used for the fish (wipe excess oil if burned), add 2 tbsp finely chopped shallots and sweat gently over medium heat for 1–2 minutes until softened but not colored. Add 100 ml champagne and 1 tbsp white wine vinegar. Bring to a brisk simmer and reduce until about 2–3 tbsp of liquid remain. Stir in 50 ml double cream and bring back to a gentle simmer. Remove from heat and whisk in cold 75 g cubed butter a few pieces at a time to emulsify into a glossy sauce. Stir in 1/2 tsp lemon zest and season to taste with salt and pepper. Keep warm (do not boil once butter is incorporated).

Finish and plate

Reheat potatoes briefly if needed. Divide saffron potatoes between two plates. Place a sole fillet on top of each mound. Spoon Champagne beurre blanc around and over the fish. Serve with lemon wedges and the charred broccoli on the side.

Trim any tough ends from 250 g Tenderstem broccoli. Heat a large heavy frying pan or griddle over high heat until very hot. Add 1 tbsp olive oil and the broccoli, turning occasionally to char all over, about 4–6 minutes until bright green with blistered spots. Season with 1/4 tsp sea salt and a grind of black pepper. Scatter 30 g toasted sliced almonds and 1/2 tsp lemon zest over the broccoli and toss briefly. Serve immediately alongside the main.

Prepare dates

Place 200 g chopped pitted dates in a bowl and pour over 200 ml boiling water. Stir in 1 tsp bicarbonate of soda (mixture will foam). Leave to sit for 10 minutes to soften; then pulse briefly in a blender or mash with a fork to a chunky purée.

Make sponge batter

Preheat oven to 180°C (350°F). Grease six (approx. 150 ml capacity) individual pudding ramekins. Cream together 75 g softened butter and 100 g dark brown sugar until pale and fluffy. Beat in 2 eggs one at a time, adding 1 tsp vanilla extract. Fold in 150 g self-raising flour alternately with 50 ml milk, then fold in the date purée until evenly combined. Divide the batter among the ramekins.

Bake

Place ramekins on a baking tray and bake in the preheated oven for 18–22 minutes or until risen and a skewer inserted into the centre comes out with a few moist crumbs. Remove from oven and leave to rest 5 minutes.

Make toffee sauce

While puddings bake, combine 60 g unsalted butter and 120 g dark brown sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture begins to bubble. Carefully pour in 120 ml single cream, stir and simmer 2–3 minutes until slightly thickened and glossy. Keep warm.

Serve

Turn puddings out onto plates or serve in ramekins. Spoon warm toffee sauce generously over each pudding and serve with a dollop (approx. 2 tbsp / 30 ml) of clotted cream or crème fraîche alongside.