Confit artichoke hearts – (you can also cheat and buy these)
Pat dry the artichokes before adding them along with all other ingredients to the oil and cook over a medium heat for an hour or until the artichokes are soft but not overcooked.
Allow to cool and store in oil until ready to use.
Char whole or halved artichoke hearts on a hot griddle and serve with finely grated truffle, lemons zest and freshly ground black pepper
Miso & sesame baby aubergine-
Begin by heating a griddle until almost smoking. Then place on the aubergines allowing to blacken on one side for about 3-4 minutes before turning and repeating on the other side. Once blackened and soft, slice down the middle. Combine the miso paste, mirin, honey and soy and spoon over then place under the grill at 200 degrees Celsius for 3-5 minutes. Serve with a sprinkle of toasted sesame seeds and a sprinkle of parsley. Drizzle with a little rapeseed oil, sprinkle with sea salt flakes and serve.
Hollandaise Sauce –
Start by separating the eggs. Place the yolks into a separate bowl.
Melt 200g of unsalted butter in a small pan and once melted separate the milk solids, keeping just the clear clarified butter.
Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 2 tbsp of mustard. Whisk together thoroughly.
Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition and continue until all butter is used
Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed and added seasoning to taste along with your grated truffle. Adding a splash of truffle oil works too.
French Toast –
Combine all ingredients and soak bread for 3-4 minutes on both sides.
Heat frying pan with generous glug of oil and fry over a medium heat until golden on both sides ensuring that you cook it for long enough that it’s cooked through. Serve hot.