Chef Savvy

  Method 1 Ingredients For the choux pastry 4 tbsp water 4 tbsp whole milk 50g/2oz unsalted butter , at room temperature 1 tsp caster sugar pinch sea salt 100g/4oz plain flour 4 medium free-range eggs , beaten For the filling 20g/¾oz unsweetened chocolate , 100% cocoa solids 450g/1lb pastry cream ( crème patissière ), at room temperature (see Top recipe tip below) 1 tbsp strong cocoa powder , sifted For the glaze 200g/7oz white fondant icing 1 tbsp cocoa powder 1-2 tsp water Method Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. Remove the pan from the heat and gradually ...

  Method 1 Ingredients For the base 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well) 50g/2oz caster sugar, or more to taste 2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord) 500ml/18fl oz cloudy apple juice 5 sheets leaf gelatine 250g/9oz Madeira cake For the custard 250g/9oz mascarpone 500ml/18floz ready-made vanilla custard For the topping 300ml/½ pint whipping cream handful toasted almonds or hazelnuts, to serve Method Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft an...

  Method 1 Ingredients 4 just-ripe peaches 2 tbsp brandy 2 tbsp light muscovado sugar 300ml/10fl oz double cream 75g/2½fl oz caster sugar 1 large unwaxed lemon, finely grated zest and juice only borage or mint leaves, to decorate Method Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally ov...

  Method 1 Ingredients For the caramel 160g/6oz sugar unsalted butter, for greasing the ramekins For the custard 4 free-range eggs 1 tsp vanilla extract 25g/1oz caster sugar 600ml/1 pint full-fat milk pouring cream, to serve Method Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. For the custard, whisk the eggs, vanilla extract and...

  Method 1 Ingredients For the panna cotta 300ml/10fl oz double cream 70g/2½oz caster sugar 1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative) 300ml/10fl oz buttermilk 90g/3¼oz blueberries For the blueberry sauce 100g/3½oz caster sugar 1 star anise 100g/3½oz blueberries Method Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. Remove from the heat an...

  Method 1 Ingredients 400g/14oz milk chocolate , broken into pieces 225g/8oz butter, cubed, plus extra for greasing 6 tbsp golden syrup 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces 500g/1lb 2oz digestive biscuits , roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars , cut into bite-sized pieces Method Grease and line a 30x23cm/12x9in traybake tin with baking paper. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slic...

  Method 1 Ingredients ½ mango, skin and stone removed, flesh cut into chunks 1 tbsp honey 5 tbsp dark rum 150ml/5fl oz double cream, whipped to soft peaks 2 tbsp maple syrup 3 slices Jamaican ginger cake, crumbled ½ lime, zest only 1 orange, peeled and segmented To serve 2 lime slices icing sugar, for dusting Method Place half of the chopped mango, the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream, along with the maple syrup. Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum, then layer half of the mango mousse on top, followed by the remaining ginger cake. Finish with the rest of the mango mousse, then top with the remaining chopped mango, lime zest and orange segments. To serve, garnish with the lime slice repeat the layers, finishing with the mousse. Top with the chopped mango pieces, lime zest and orange segments and garnish...

  Method 1 Ingredients 200g/7oz extra-fine dried rice noodles ½ cucumber, halved lengthways 150g/5½oz cooked and peeled crayfish tails 1 red pepper, deseeded and thinly sliced 150g/5½oz beansprouts 6 spring onions, thinly sliced on the diagonal 1 small carrot, cut into fine matchsticks ½–1 fresh red chilli, deseeded and finely chopped 1 small bunch fresh coriander, chopped 1 small bunch fresh mint, chopped 3cm/1¼in piece fresh root ginger, peeled and finely grated 1 garlic clove, crushed 30g/1oz salted peanuts, chopped, to serve (optional) salt and freshly ground black pepper For the dressing 3 tbsp Thai fish sauce 3 tbsp lime juice (1–2 limes) 3 tbsp light muscovado sugar 1 tbsp sesame oil Method Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths. Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice t...

  Method 1 Ingredients 1½ tbsp olive oil , plus extra, for frying ½ tsp sea salt flakes ½ tsp paprika ½ tsp ground coriander ½ tsp garlic granules 2 skinless chicken breasts 12 slices smoked pancetta (approx. 100g/3½oz) 3 free-range eggs 2 large banana shallots , finely chopped 1 large avocado, peeled, stone removed 1 large romaine lettuce , chopped 1 head white chicory , chopped 80g/2¾oz watercress, larger stems discarded, chopped 180g/6¼oz cherry tomatoes , halved 100g/3½oz Roquefort , diced ½ bunch chives, finely chopped 7 tbsp extra virgin olive oil 3 tbsp red wine vinegar 1 tbsp Dijon mustard sea salt and freshly ground black pepper Method Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Heat a large frying pan over a medium–hig...