Chicken Liver Parfait

Rich, silky and meltingly delicious, this remains one of the most popular dishes on the menu at Raymond Blanc’s Brasserie Blanc restaurants. Make it two days in advance if possible so the flavours can fully develop and mature.
Equipment and preparation: You will need a temperature probe and 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin.

Ingredients
For the parfait
400g/14oz fresh chicken livers, free-range or organic, sinews and gall bladders removed
500ml/18fl oz milk
4 tsp salt
100ml/4fl oz dry Madeira
100ml/4fl oz ruby port
60g/2½oz shallots, finely chopped
2 sprigs thyme, leaves only, finely chopped
1 garlic clove, peeled and crushed
50ml/2fl oz Cognac
5 medium free-range eggs
400g/14oz unsalted butter, melted and kept warm
2 pinches freshly ground black pepper

To finish
75g/3oz softened butter
75g/3oz softened lard

Preparation method
Soak the chicken livers in the milk, 500ml/18fl oz water and two teaspoons of the salt in a shallow dish for one hour. This will draw out most of the blood, which can make the livers bitter, giving the parfait a more delicate flavour. Rinse and drain the livers well.
Preheat the oven to 130C/270F/Gas ½.
Put the Madeira, port, shallots, thyme, garlic and Cognac in a small saucepan and bring to a boil. Let the mixture bubble until reduced by one-third and then remove the pan from the heat. The bitterness of the alcohol will have evaporated off and the flavours of the herbs will infuse into the liquid.
Place the drained chicken livers and the contents of the pan in a blender or food processor and process, adding one egg at a time, for 3-4 minutes, or until the texture is silky smooth.
Gradually add the melted butter (if you add it too quickly, the parfait may split), the remaining salt and the pepper. Taste the mixture and correct the seasoning if necessary.
Line the base and sides of a 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin with greaseproof paper, leaving a 3cm/1in overlap above the top of the tin. The paper will protect the parfait from direct heat and prevent it discolouring and becoming hard.
Using the back of a ladle, press the parfait mixture through a fine sieve into a large bowl then pour into the terrine tin and cover with another piece of greaseproof paper cut to fit.
Place the terrine in a deep baking tray and pour in boiling water until it reaches two-thirds of the way up the sides of the tin. This bain marie method of cooking allows the heat of the oven to permeate through the water and cook the parfait very gently so that it is cooked though evenly.
Cover the tray loosely with a sheet of perforated foil and place it in the oven. Check the temperature of the parfait with a temperature probe after 40 minutes – the parfait is cooked when the middle has reached 65C-70C/150F-158F. Do not overcook or it will split and lose its fine texture.
When the parfait is cooked, remove the terrine tin from the baking tray, leave it to cool for 30 minutes at room temperature then refrigerate.
Discard the greaseproof paper from the top of the parfait then dip the tin in a deep tray of hot water. Slide a hot knife between the sides of the tin and the greaseproof lining then hold the edges of the lining and carefully lift the parfait from the tin onto a chopping board.
Peel away the greaseproof paper from the sides of the parfait. Warm a palette knife in hot water and smooth the top and sides of the parfait, trimming away any discolouration on the top. Return the parfait to the fridge for at least 30 minutes to firm it up, or place it in the freezer for 15 minutes.
To finish, beat the softened butter and lard together and spread a thin layer over the top of the parfait using a palette knife.
Line a flat baking tray with a sheet of clean greaseproof paper. Flip the parfait over onto the tray and spread the remaining butter/lard mixture over the sides and what has now become the top. Covering all the surfaces of the parfait with this mixture will prevent it from oxidising and discolouring.
Return the parfait to the fridge and chill for at least one day before serving; two days is ideal.
To serve, dip a knife into hot water and cut the parfait into thick slices. Serve with chutneys, pickles and toasted sourdough bread, or spread onto crostini to serve as canapés. Red Burgundy is the perfect wine match.
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Crudités With Dips

This simple feast is a celebration of summer. Raymond Blanc gives recipes for four dips to go with crudités.

Ingredients
For the crudités
2 bulbs fennel, outer leaves removed
4 radish
1 small mouli
1 small cucumber
2 medium carrots
fennel fronds (optional)
For the hummus
200g/7oz dried chickpeas, soaked in water overnight
90g/3½oz tahini paste
2 garlic cloves, crushed
170ml/6fl oz extra virgin olive oil
120ml/5fl oz water
1 tsp ground cumin
1 lemon, juice only
sea salt and cayenne pepper, to season

For the smoked aubergine caviar
1 large aubergine
1 garlic clove, crushed
50ml/2fl oz extra-virgin olive oil
2 tsp fresh lemon juice
sea salt and freshly ground black pepper, to garnish

For the guacamole
1 large avocado
2 tbsp olive oil
2 tbsp cold water
4 tsp fresh lime or lemon juice
pinch sea salt
2 pinches cayenne pepper
For the aioli
2 free-range egg yolks
2 pinches sea salt
2 pinches freshly ground white pepper
2 garlic cloves, crushed
pinch saffron, dissolved in a little warm water (optional)
250ml/7fl oz extra virgin olive oil

Preparation method
For the crudités, using a mandoline slicer, or a very sharp knife, slice all the vegetables lengthways into 2mm/⅛in strips.
Wash the vegetables in plenty of cold water, then plunge them into a large bowl of iced water and place in the fridge for 6-12 hours. This will plump the vegetables with the water making them firm and curled into wonderful shapes.
For the hummus, drain the chickpeas and place them in a medium saucepan, cover with fresh water, to a level 3cm/1¼in above the top of the chickpeas. Bring the water to a boil and simmer very gently for about one hour, or until the chickpeas are tender. Drain the chickpeas and allow to cool.
Place the chickpeas in a food processor with the tahini paste, garlic, oil, water, cumin and lemon juice. Blend to a purée and season to taste with salt and freshly ground black pepper.
For the smoked aubergine caviar, preheat the oven to 180C/350F/Gas 4.
Hold the aubergine over an open gas flame with a pair of tongs and char on all sides for 5-10 minutes or until the skin blackens and blisters. Place the aubergine on a baking tray and roast in the oven for five minutes.
Allow the aubergine to cool, then peel off the skin. Slice open lengthways and spoon out the seeds and any excess water.
Place the remaining aubergine flesh and garlic in a food processor or blender and purée and add the oil little by little, until the mixture is smooth and silky.
Add the lemon juice and season to taste with sea salt and freshly ground black pepper.
For the guacamole, blanch the avocado in a pan of boiling water for 2-3 seconds, then refresh in cold water.
Peel, remove the stone and cut the flesh into 1cm/½in dice. (Blanching will cook the chlorophyll in the avocado, preventing it from browning.)
Place the olive oil, water and lime or lemon juice in a food processor or blender, add the diced avocado, salt and cayenne pepper and purée until smooth. Adjust the seasoning to taste and set aside.
For the aioli, whisk together the egg yolks, salt, pepper, garlic and saffron in a large mixing bowl.
Add the oil in a steady trickle, whisking all the time, until the mixture has thickened and turns a pale orange – you will have used about two-thirds of the oil. Add the lemon juice, then whisk in the remaining oil.
Season, to taste, with the salt and freshly ground black pepper.
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Comté soufflé tart with Swiss chard

Raymond Blanc’s cheese soufflé recipe is made not in individual moulds, but atop a flaky pastry tart. Look for a young Comté cheese as an older one will have more salt and will be more expensive.
You will need 1 x tart ring of 21cm x 2.5cm (8in x 1in) and a wooden peel (board for sliding bread into the oven).

Ingredients
For the pastry
200g/7oz plain flour
pinch of salt
100g/3½oz unsalted butter, diced
1 medium organic egg (55g/2oz), plus one egg yolk, to glaze
2 tbsp cold water
For the soufflé base
25g/1oz unsalted butter
25g/1oz plain flour
225ml/ 8fl oz full-fat milk, warmed
80g/3oz Comté, grated
1 tsp Dijon mustard
2 free-range egg yolks
1 pinch sea salt
1 pinch white pepper
For the soufflé mixture
4 free-range egg whites
1/8 lemon, juice only
1 pinch sea salt
1 pinch cayenne pepper
40g/½oz Comté, finely grated
For the garnish
400g/14oz Swiss chard, stalks only, cut into 4cm/1½in batons
4 tbsp water
2 tbsp unsalted butter
1 pinch sea salt
1 pinch black pepper

Preparation method
For the pastry, combine all ingredients (except the egg yolk) in a food processor and pulse for no more than 20-30 seconds to make a sandy texture.
On a clean work surface, knead the dough into a ball for about 10 seconds to bring the dough together. Reserve 20-30g/1oz of dough, tightly wrap it in cling film and set aside in the fridge for later (to tuck in the dough).
Roll the remaining dough into a cylinder, slice in half across, flatten each half to a round shape of 2cm/ ¾in thickness. Wrap the dough in cling film and refrigerate for about 30 minutes. (You will only use one of the rounds in this recipe - the excess dough can be refrigerated or frozen for use in another recipe; this is the minimum amount that can be made in one batch.)
Roll the dough between sheets of cling film to have better control on thinning it: cut two squares of cling film 40cm x 40cm/16in x 16in. Place one half of the refrigerated dough in the middle of one sheet and cover with the other sheet. With ease, you will be able to roll the dough out to a 3mm-thick circle with a rolling pin.
Line a wooden peel (or upturned baking tray) with greaseproof paper and place a 21cm x 2.5cm/8in x 1in tart ring on top. Place this on the work surface above the wrapped pastry.
Take off the top layer of cling film and discard it. Hold the bottom layer of cling film by the corners closest to you and lift it over the pastry ring. Drape the cling film into the tart ring, pastry side-down. With the cling film still attached to the pastry, lift the edges and push the dough into the ring; then, press the base of the tart ring using the 20-30g/1oz of dough wrapped in cling film. Ensure the dough is neatly compressed and moulded into the shape of the ring - this will minimise shrinkage or collapse of the dough. Remove the cling film and trim the edges of the tart using a rolling pin.
Press the pastry around the edge of the tart ring gently with your index finger and thumb to raise the height of the dough 2mm above the tart ring.
Prick the bottom of the tart all over with a fork.
Leave to rest in the fridge for one hour to relax and firm up the pastry.
Preheat the oven to 170C/325F/Gas 3. Place a baking stone or heavy baking tray in the middle of the oven.
Bake for 25 minutes. Remove from the oven, brush evenly with a beaten egg yolk and bake for a further two minutes to seal the pastry. Remove from the oven and leave to cool.
For the soufflé, preheat the oven to 180C/350F/Gas 4. Place a baking tray on the middle shelf in the oven.
For the soufflé base, melt the butter over a medium heat in a small saucepan. Add the flour and whisk until smooth. Cook to a blonde colour.
Lower the heat and gradually add the milk, little by little, whisking it to a smooth consistency. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 minutes.
Remove from the heat and leave to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with salt and white pepper and keep warm.
For the soufflé mixture, combine the egg white and lemon juice in a mixing bowl and whisk until soft peaks are formed when the whisk is removed. Add the salt and cayenne pepper and continue whisking to firm peaks.
Place the warm soufflé base in a large mixing bowl and briskly whisk in a third of the whisked egg whites, to lighten the soufflé base.
Carefully fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Sprinkle the finely grated Comté over the pre-baked pastry case and pour the soufflé mixture over the top.
Cook the soufflé in the preheated oven for 20 minutes. Remove from the oven and cool for one minute.
For the garnish, simmer the chard stalks in the water, butter, salt and pepper in a pan for 10 minutes, or until the chard stalks are tender.
To serve, portion the tart into eight slices and serve with the cooked chard stalk pieces.
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Smoked Salmon Omelette

Ingredients
3 free-range eggs
salt and freshly ground black pepper
1 tsp olive oil
1 tbsp butter, plus extra for brushing
30g/1oz smoked salmon, roughly chopped

Preparation method
In a mixing bowl, gently beat the eggs together with a pinch of salt and pepper.
Heat the olive oil and butter together in an omelette pan (or non-stick frying pan) until the butter begins to foam. Pour in the egg mixture and cook for a few seconds, allowing the omelette to set lightly before stirring the set part around the edges inwards. Repeat this motion 4-5 times, or until the omelette has lightly cooked through but is still soft and creamy in the centre.
Sprinkle the chopped smoked salmon into the middle of the omelette and fold the sides of the omelette inwards towards the centre. Turn the omelette out onto a serving, brush the omelette with butter and serve.

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Pistou Soup

The French and Italians both claim this wholesome and delicious peasant soup as their own. Raymond Blanc shows you how to make his version.

Ingredients
For the pesto
large handful fresh basil
4 garlic cloves, crushed
100ml/3½fl oz extra virgin olive oil
pinch sea salt
2 pinches freshly ground white pepper
For the soup
4 tbsp extra virgin olive oil
½ medium onion, chopped into 1cm/½in dice
1 medium carrot, chopped into 1cm/½in dice
½ celery stalk, chopped into 1cm/½in slices
1 small courgette, chopped into 1cm/½in dice
½ small bulb fennel, chopped into 1cm/½in dice
1 tsp sea salt
pinch freshly ground black pepper
700ml/1¼ pints boiling water
4 tbsp fresh peas (optional)
120g/4½oz broad beans (optional)
1 medium tomato, skin on and diced
To finish the dish
50g/2oz pesto
40g/3½oz grated parmesan, plus extra to serve
large handful croutons or toasted garlic baguette

Preparation method
For the pesto, blanch the basil in boiling water for a few seconds, then refresh in cold water and drain. (This prevents the basil discolouring.)
Blend the basil and remaining ingredients in a food processor or blender to a paste.
Spoon the pesto in into a jar, cover and chill in the fridge.
For the soup, heat the oil in a large pan and gently fry the onion, carrot, celery, courgette and fennel for three minutes
Season with the salt and freshly ground black pepper, then add the boiling water, peas and broad beans and boil rapidly for 3-4 minutes. (Using boiling water minimises the cooking time so preserving the vivid colours, fresh taste, textures and nutrients of the vegetables.)
During the last minute of cooking, add the tomato, pesto and grated parmesan.
Season, to taste, with salt and freshly ground black pepper and serve in a warmed tureen with the croutons and extra grated parmesan alongside.
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Chicory, Walnut and Roquefort Salad

Try using British cheeses such as Stilton, Blue Vinney, Yorkshire Blue or Barkham Blue in Raymond Blanc's simple, yet delicious salad.

Ingredients
For the dressing
50g/2oz Roquefort cheese, at room temperature
4 tsp warm water
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
pinch freshly ground black pepper
For the salad
4 small heads chicory, cut in quarters lengthways
100g/4oz walnuts, roughly chopped
1 medium pear or apple, ripe but firm, core removed, halved, finely sliced
1 celery stalk, finely sliced
80g/3oz Roquefort, chilled, crumbled
8 fresh chives, finely chopped

Preparation method
For the dressing, cream the Roquefort, using a spatula, in a large bowl until you have a smooth paste.
Whisk in the warm water and vinegar until smooth and well combined.
Gradually whisk in the olive oil, a few drops at a time, then season to taste with the freshly ground black pepper. (The cheese is naturally salty so you will not need to add extra salt.)
To make the salad, toss the chicory, walnuts, pear (or apple), celery and two-thirds of the crumbled Roquefort into the dressing, then arrange on a large serving plate.
To serve, sprinkle over the remaining cheese and the chopped chives.
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Fish Soup with Aioli Sauce

Ingredients
For the aïoli sauce
2 free-range egg yolks
3 garlic cloves, finely chopped
pinch salt
250g/9oz olive oil
¼ lemon, juice only
pinch cayenne pepper
For the fish soup
100ml/3½fl oz olive oil
1 large Spanish onion, peeled, finely chopped
1 bulb fennel, finely chopped
1 stick celery, finely chopped
1 carrot, trimmed and finely chopped
5 garlic cloves, finely chopped
2 sprigs fresh thyme
1 fresh bay leaf
pinch saffron, ground to a powder in a mortar and pestle
500g/1lb 2oz gurnard, skin removed, pin bones removed, flesh chopped into small pieces
500g/1lb 2oz grey mullet, skin removed, pin bones removed, flesh chopped into small pieces
300g/10½oz tomatoes, seeds removed, flesh chopped
300ml/10½fl oz dry white wine, boiled for 30 seconds
1.2 litres/2 pints cold water
4 pinches coarse sea salt
3 pinches cayenne pepper
1 tbsp Pastis
To garnish
30 toasted croutons
100g/3½oz Gruyère cheese, grated

Preparation method
For the aïoli sauce, in a bowl, mix together the egg yolks, garlic and salt until well combined.
Add the olive oil in a steady stream until all of the oil is incorporated into the mixture and the mixture has thickened. If the sauce is too stiff, add a few drops of warm water to loosen it.
Whisk in the lemon juice and cayenne pepper, to taste.
For the fish soup, heat the oil in a frying pan over a medium heat, add the onions, fennel, celery, carrot, garlic, thyme sprigs and bay leaf and fry for 4-5 minutes, stirring well, until the vegetables have softened.
Add the saffron and stir well, then add the fish pieces and stir again. Continue to cook for a further 4-5 minutes.
Add the tomatoes, boiled white wine and water and season, to taste, with the sea salt and cayenne pepper.
Add the Pastis, then bring the mixture to the boil and boil for 2-3 mins. Skim any foam off the surface of the water, then reduce the heat to low and simmer gently for 20-25 minutes. Remove from the heat and set aside to cool slightly.
Srain the soup through a fine sieve or blend in a food processor to a rough purée, according to your taste.
To serve, ladle the soup into serving bowls and sprinkle a few croutons and a small handful of the Gruyère cheese over each. Serve the aïoli sauce in separate serving dishes.
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Fish Soup

Don't be put off by the long list of ingredients - this fish soup is simple, and tastes of Provencal sunshine.

Ingredients
For the fish
1 grey mullet, filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
2 red mullet, filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
2 gurnard, filleted and cut into large pieces, bones chopped into 3-4cm/1.2in pieces and reserved
25ml olive oil
pinch saffron powder
5 garlic cloves, peeled, bruised
5 sprigs fresh thyme
2 pinches black pepper
For the soup
2 tbsp light olive oil
¾ onion, peeled, roughly chopped
1 carrot, peeled, thickly sliced
1 fennel bulb, thickly sliced
3 sprigs fresh thyme
2 fresh bay leaves
6 garlic cloves, peeled, roughly chopped
3 ripe tomatoes, chopped
0.5g sachet saffron powder
150ml/5fl oz white wine
1 tbsp tomato purée
500-600ml/17fl oz-1 pint 2fl oz water
salt and freshly ground black pepper
pastis, to taste
For the rouille
4 free-range egg yolks
20g/¾oz crushed garlic, mixed with one pinch of salt
250ml/9fl oz olive oil
2-3 pinches cayenne pepper
0.5g sachet saffron powder, dissolved in 1 tbsp hot water
To serve
40 x 1cm/½in bread cubes, fried on all sides until crisp and golden-brown to form croûtons
200g/7oz French cheese, such as Comté or Gruyère, grated
1 tbsp chopped fresh flatleaf parsley

Preparation method
For the fish, place the fillet pieces and the olive oil, saffron powder, garlic and thyme in a bowl and season with black pepper. Cover and marinate in the fridge for 2 hours.
For the soup, heat a large saucepan over a medium heat. Add the olive oil, onion, carrot and fennel and fry for 4-5 minutes, or until softened but not coloured.
Add the thyme sprigs, bay leaf, garlic and tomatoes, stir well and continue to cook for 1-2 minutes. Stir in the saffron powder.
Heat a separate, non-reactive saucepan until very hot, then pour in the white wine (the wine will bubble when it meets the heat of the pan). When the bubbles subside, remove the pan from the heat.
Pour the warmed wine over the vegetables, then stir in the tomato purée until well combined. Continue to cook for 2-3 minutes.
Add the fish bones to the mixture and continue to cook for 1-2 minutes. Pour over the water to cover the bones.
Bring the water to the boil, then reduce the heat until the mixture is simmering. Season, to taste, with salt and freshly ground black pepper. Continue to simmer for 20-30 minutes, skimming the surface of the mixture regularly.
When the fish soup mixture has thickened, blend ladlefuls of the mixture in a food processor, in batches, for 5-10 seconds, or until well combined. Strain each batch of blended soup through a fine sieve into a clean saucepan, pressing the mixture through the sieve with the back of the ladle to extract all of the liquid.
When you're ready to serve, heat the strained soup over a medium heat and poach the marinated fish pieces in the soup until the fish is cooked through. Add a dash of pastis as you warm the soup.
For the rouille, whisk the egg yolks and garlic in a bowl until well combined. Gradually whisk in the olive oil, in a thin stream, until the mixture has thickened and is well combined. (NB: If the rouille splits, just whisk in a little hot water to rebind.) Season, to taste, with salt, freshly ground black pepper and cayenne pepper. Finally, whisk in the saffron paste until well combined.
To serve, ladle the fish soup into 4 large serving bowls. Top each serving with a spoonful of rouille, then sprinkle over the croûtons, grated cheese and parsley.
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Light Shellfish Chowder

This delicious festive soup uses mainly the more affordable shellfish such as mussels and clams, but it is up to you which ones you use. I use water or fish stock for this recipe as the fresh shellfish taste really comes through. Using milk would make a richer chowder, but the flavour would not be as clean and fresh.

Ingredients
For the shellfish stock (optional)
1 shallot, sliced
1 bay leaf
30ml/1fl oz rapeseed oil
100g/3½oz button mushrooms, sliced
500g/1lb 2oz crab and lobster shells
For the chowder
200ml/7fl oz white wine
30g/1oz unsalted butter
1 onion, finely diced
1 garlic clove, sliced
1 bay leaf
400g/14oz clams, washed
400g/14oz mussles, cleaned, beards removed (Discard any mussels that don’t close when tapped.)
200g/7oz cockles, washed
200ml/7fl oz shellfish stock (as above) or water
100ml/3½fl oz whipping cream
10g/¼oz wakame seaweed, quickly washed in cold water
1cm/½in piece root ginger, peeled, grated (optional)
2 pinches nutmeg, ground (optional)
2 tbsp chopped parsley
½ lemon, juice only

Preparation method
To add a more robust flavour to the soup, you can make a shellfish stock, or just use water as directed below. In a large saucepan over a medium heat, cook the shallot and bay leaf in the rapeseed oil for five minutes until the onion is soft but not coloured. Add the sliced mushrooms and cook for two minutes.
Increase the heat to high, add the shells and cook for four minutes stirring continuously. Use the end of a rolling pin to crush the shells, extracting more of their flavour. Add 400ml/14fl oz water and bring to a boil, reduce the heat to low and simmer for 15 minutes.
Strain the stock through a fine sieve, using the back of a ladle to press as much of the liquid through the sieve as possible. Set the stock aside until needed.
For the chowder, bring the wine to the boil in a small saucepan and boil for 30 seconds. It is essential to boil the wine before you use it, to remove most of the harsh alcohol taste, leaving the fruity, acidic qualities of the wine to balance the dish. Set aside.
In a large saucepan over a medium heat, melt the butter and cook the onion and garlic for five minutes until soft, but not coloured.
Increase the heat to high and add the wine, bring to a boil and cook for one minute. Add the bay leaf, clams, mussels and cockles, cover with a lid and cook for two minutes until the shellfish have opened. Discard any mussels or clams that don’t open.
Drain the cooked shellfish through a colander, reserving the cooking liquid, and allow to cool for two minutes. Pick the meats from the shells and set aside.
Add the shellfish cooking liquid, shellfish stock or water, the cream and washed seaweed back into the pan and bring to a boil. Add the ginger and nutmeg, the picked shellfish meats and chopped parsley. Season to taste with salt, pepper and lemon juice.
Serve in deep bowls with plenty of crusty bread.
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Lamb’s Liver with Persillade and Sauté Potatoes

Low in fat, high in protein and packed with vitamins and minerals, lamb’s liver is cheap but very delicious. Raymond Blanc says the key to this dish is to use very fresh liver – pale pink with no stickiness or smell – and to cook it very quickly.

Ingredients
For the persillade
1 handful flatleaf parsley, leaves only
½ shallot, finely chopped
1 garlic clove, finely chopped
For the sauté potatoes
4 medium potatoes, Maris Piper or King Edward, peeled
2 tbsp rapeseed oil
sea salt and freshly ground black pepper
20g/¾oz unsalted butter
For the lamb’s liver
400g/14oz lamb’s liver, cut into slices no thicker than 1cm/¼in
sea salt and freshly ground black pepper
40g/1½oz unsalted butter
1 lemon, juice only

Preparation method
For the persillade, finely chop the parsley leaves, mix them with the chopped shallot and garlic and set aside.
For the sauté potatoes, cut the potatoes into dice of about 1cm/¼in. Rinse under cold running water and pat dry.
Bring a pan of salted water to a boil and blanch the diced potatoes for 30 seconds. Drain in a colander to allow the steam to escape. (Blanching will neutralize the starches in the potatoes and prevent them from browning too quickly in the pan.)
Heat the oil in a large frying pan until just smoking then add the potatoes and a little salt and freshly ground pepper. Sauté for 4-5 minutes, stirring from time to time, until the potatoes are golden-brown.
Reduce the heat then stir in the butter and two-thirds of the persillade. Adjust the seasoning to taste then set aside and keep warm.
For the lamb’s liver, rinse the slices of liver under running water and pat dry with kitchen paper. Season the slices on both sides with a little salt and pepper – it is important to do this only just before you cook the liver.
On a medium heat, melt the butter until it starts to foam and turn a blonde colour. This is called a beurre noisette. Browning the butter will give a rich nutty flavour, but be very careful not to burn it or it will become bitter.
Cook the liver for 30 seconds on each side for medium-rare, or one minute each side for medium. If you cook the liver for any longer than this it will become dry and tough and most of the nutrients will be destroyed. Transfer the cooked liver to a serving dish and keep warm.
Deglaze the pan by returning it to the heat and adding 125ml/4½fl oz water and lemon juice. Stir to dissolve the caramelised meat juices from the bottom of the pan, let bubble and stir in the remaining persillade.
To serve, pour the jus over the liver and serve immediately with the sauté potatoes.
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Pheasant Pithiviers

Ingredients
For the pithiviers
1 whole pheasant, breasts and legs removed, carcass chopped and reserved
10g/½oz sea salt preferably fleur de sel, plus extra for seasoning
½ tbsp black peppercorns, crushed
½ garlic clove, finely sliced
½ fresh bay leaf, torn
2 sprigs fresh thyme, leaves only
1 juniper berry, crushed
600g/1lb 5oz duck fat, plus 1 tbsp
freshly ground black pepper
150g/5oz onion, chopped into 2cm/1in pieces
1 sprig fresh thyme, leaves only
2 fresh sage leaves
1 fresh bay leaf
2 juniper berries, chopped
120g/4oz flat mushrooms, sliced
100g/3½oz cooked chestnuts, crumbled
30g/1½oz dried cranberries
30g/1½pz dried blueberries
sea salt and freshly ground black pepper
50-75ml/1¾fl oz-2½fl oz water
800g/1lb 12oz ready-made all-butter puff pastry
vegetable oil, for greasing
2 free-range eggs, beaten
For the sauce
40g/1½oz duck fat
pheasant carcass (see above)
4 juniper berries, crushed
110g/4oz white onion, sliced
60g/2oz celery, sliced
80g/3oz flat mushroom, sliced
200ml/7fl oz Madeira wine
200ml/7fl oz ruby port
400ml/14fl oz water
salt and freshly ground black pepper
2g/¼oz arrowroot, mixed with a little cold water
For the garnish
3 tbsp prunes, stones removed, finely sliced
3 tbsp golden raisins
3 tbsp walnuts, finely chopped

Preparation method
For the pithiviers, place the legs, skin side down into a large bowl. Sprinkle over the sea salt, crushed black peppercorns, sliced garlic, thyme leaves, bay leaf and crushed juniper berry. Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours. This is a light curing to slightly season and flavour.
After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel.
Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature. Gently cook for 1 hour and 30 minutes, checking often to make sure the temperature does not go above 90C/194F (the fat should be kept just under simmering point). This gentle cooking will slowly break down the firm collagen within the tissue of the muscle, changing the texture of the meat so it is melting. When the legs are cooked through, set aside and allow to cool in the fat.
Season the pheasant breasts with a little sea salt and freshly ground black pepper.
Heat a frying pan until medium-hot, add the tablespoon of duck fat and fry the pheasant breasts, flesh side down, for 3-4 minutes, until golden-brown. Turn the breasts over, increase the heat and fry for 4-6 more minutes, or until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes before finely chopping into small cubes. 6. Return the pan used to cook the pheasant breasts to the heat, add the onions and fry for about one minute, then add the thyme, sage, bay leaf, and juniper berries and cook for 3-4 minutes, or until the onions are softened and light golden-brown.
Increase the heat to high, then add the mushrooms and fry for 2-3 minutes, or until golden-brown and any excess moisture in the pan has evaporated.
Add the crumbled cooked chestnuts and mix well. Transfer the mixture to a large mixing bowl and stir in the dried cranberries and blueberries. Season, to taste, with sea salt and freshly ground black pepper and stir in the chopped pheasant breasts.
De-glaze the pan with the water and stir into the pheasant mixture..
Remove the cooled confit duck leg from the duck fat and place into a hot, dry frying pan. Turn the heat up and cook for 3-4 minutes on all sides, or until golden-brown and crisp all over. Remove from the pan and cool slightly before flaking the meat off the bone. Roughly chop the leg meat, then stir into the pheasant breast mixture. Cover the bowl with cling film and chill in the fridge until needed.
Meanwhile, roll out the puff pastry dough until it is 2mm thick. Cut out eight 10cm/4in discs and eight 14cm/5½in discs and place onto trays lined with parchment paper. Chill the pastry in the fridge for about five minutes.
Grease a small bowl or cup that is no more than 8cm/3in in diameter and pack about 60g/2½oz of the filling into the base, pressing down firmly.
Turn the filling out from the bowl or cup onto the centre of the smaller pastry disc. Brush the edges of the pastry disc with some of the beaten egg, then drape the larger pastry disc over the filling. Press around the filling with your fingers to seal, making sure there are no air pockets. Repeat the process with the remaining pastry and filling, placing each finished pithivier onto a tray lined with parchment paper. Chill in the fridge for 10-15 minutes.
Remove the pithiviers from the fridge and trim off any excess pastry using a 10cm/4in pastry cutter. Brush the pithiviers with the remaining beaten egg, then score the top with the back of a knife, creating half-moon patterns across the pastry. Chill in the fridge until ready to cook.
Technique: Lining a tart tin: trimming the pastry
Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to heat up.
For the sauce, take the reserved pheasant carcass and chop into 3cm/1¼in pieces.
Heat a large frying pan until hot, add the duck fat, pheasant carcass and juniper berries and fry for 4-5 minutes, or until the carcass is golden-brown all over. Transfer the pieces to a bowl.
Return the pan to the heat and fry the onion and celery for 3-4 minutes, or until light golden-brown. Add the mushrooms and cook for 1-2 minutes, then return the carcass pieces to the pan.
Pour in the Madeira , bring to the boil, add the port and reduce in volume by half.
Add the cold water to the pan and bring to the boil, then reduce the heat and simmer for 20 minutes.The cold water will trap any impurities and force them to the surface as it comes to the boil. Season, to taste, with salt and freshly ground black pepper. 20 minutes is just long enough to extract all the flavours from the carcass - any longer than this and it will start to stew and taste old.
Pass the mixture through a fine sieve into a clean pan, pressing down well to extract as much sauce as possible. Bring the sieved sauce to a simmer, then add the diluted arrowroot to the pan and stir. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon.
Slide the pithiviers onto the hot baking sheet and bake for 15-20 minutes, until the pastry is golden-brown and crisp.
For the garnish, heat a frying pan over a medium heat and lightly dry fry the prunes, raisins and walnuts for 2-3 minutes, shaking the pan frequently to prevent burning, until heated through.
To serve, place a pithivier onto the centre of each serving plate. Using a small teaspoon, make a small hole in the centre of the pithivier. Spoon some of the sauce into the hole of each pithivier, and around the plate. Scatter the warm prunes, golden raisins and walnuts around.
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Vegetable Curry

This is adapted from a traditional recipe given to Raymond Blanc by one of his Indian chefs. He recommends using a large stone or granite pestle and mortar to grind the spices, but you could also use a clean coffee grinder.

Ingredients
For the masala spice blend
5 cardamom pods
2 tsp coriander seeds
1 tsp cumin seeds
½ cinnamon stick, broken into pieces
12 whole black peppercorns
½ tsp fennel seeds
3 cloves

For the curry
3 tbsp extra virgin rapeseed oil
4cm/1½in fresh root ginger, peeled, finely chopped
1 garlic clove, finely chopped
1 large red chilli, seeds and pith removed, finely chopped, preferably Snub nose or Rio Grande varieties
2 bay leaves
1 medium onion, cut into 1cm/¼in dice
2 pinches sea salt
150g/5oz button mushrooms, quartered
1 medium courgette, cut into 2cm/¾in dice
1 small aubergine, cut into 2cm/¾in dice
½ cauliflower, cut into small florets
440ml/16fl oz coconut milk
100ml/4fl oz hot water
3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice
small bunch fresh coriander, chopped
½ lime, juice only

Preparation method
For the masala spice blend, toast all the spices in a small dry frying pan over a very low heat for 10 minutes, shaking the pan from time to time. This will release the natural oils from the spices. Be very careful not to burn the spices or they will become bitter.
Grind the toasted spices with a pestle and mortar or in a coffee grinder until you have a fine powder, then set aside.
For the curry, heat the oil in a large saucepan over a low heat and gently fry the ginger, garlic and chilli for two minutes.
Add the bay leaf, onion, sea salt and the masala spice blend and cook gently for a further five minutes. (This slow cooking will convert the natural starches into sugars so sweetening and maximising the flavours.)
Increase the heat to medium and add the mushrooms, courgette, aubergine and cauliflower. Cover and simmer gently for five minutes, stirring from time to time.
Meanwhile, warm the coconut milk in a small pan with the hot water and stir until blended.
Add the coconut milk and water to the vegetables, bring to a gentle simmer and cook for six minutes, stirring from time to time.
Stir in the tomatoes and cook for five more minutes, then add the coriander and lime juice.
Serve the curry with steamed basmati rice and naan bread, or just with good French bread.
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Roast Goose with Confit Goose Legs

Try to buy the best organic or free-range bird you can get. The quality of your bird will determine the success of this experience! If you are unable to use a fresh goose, ensure that your frozen goose is thoroughly defrosted.

Ingredients
1 x 4.5-5kg/10-11lb goose (specification: 3.9kg/8½lb oven ready goose, with the following as extra: 245g/9oz excess fat, 500g/1lb 2oz wings, 215g/7½oz neck, 285g/10oz gizzards)
2 bay leaves, 1 finely chopped, 1 whole
2 sprigs thyme, leaves picked and chopped
1 garlic clove, sliced
3 pinches coarse sea salt
2 pinches black pepper
sea salt and freshly ground white pepper
600g/1lb 5oz goose wings and neck, (as above) cut into 2cm/1in pieces
30g/1oz goose fat
100g/3½oz onion, cut into 3cm/1½in pieces
60g/2¼oz carrot, peeled, cut into 3cm/1½in pieces
20g/1oz celery, cut into 3cm/1½in pieces
3 sprigs fresh thyme
80g/3oz unsalted butter, softened
200ml/7fl oz port (optional)
100ml/3½fl oz Madeira (optional)

Preparation method
Ask the butcher to prepare the goose for you - remove the legs for the confit. Ask him or her to remove the wings, neck and excess carcass and chop these up into 2cm/1in pieces. (You should end up with about 600g/1lb 5oz of wing and neck meat.) Finally ask him or her to remove the wish bone- this makes the goose easier to carve.
Preheat the oven to 150C/300F/Gas 2.
Rub the flesh of the goose legs with the chopped bay leaf, thyme, garlic, salt and pepper. Set aside.
Place a large flameproof roasting pan on the hob on a medium heat, and brown the wings and neck in the goose fat for five minutes until light golden-brown, add the vegetables and continue to brown for three minutes.
Place the goose legs skin side up in the bottom of the roasting tray with the browned bones, vegetables and cover the tray tightly with foil.
Roast in the oven for one hour. Remove the tray from the oven and increase the temperature to 230C/450F/Gas 8.
Brush the goose crown with the softened butter and season well with sea salt and freshly ground white pepper.
Remove the foil from the tray and sit the goose crown on top the legs and bones and roast in the oven for 30 minutes.
Turn the oven down to 150C/300F/Gas 2, add 300ml/7fl oz water, the whole bay leaf and thyme to the roasting pan which will create your jus as it cooks.
Continue to cook for 30-35minutes or until the temperature of the breast reaches 55C/130F, basting every 10 minutes with the roasting juices.
Remove the crown from the oven and tightly wrap in foil. Return the legs to the oven while the crown rests for 30 minutes.
Combine the port and Madeira (if using) in small saucepan and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by half. Set aside.
Remove the goose legs from the oven and place onto a tray, covered, to rest. Reserve in a warm place until needed.
To make the jus, pour off the excess fat that has rendered from the goose and reserve for your roast potatoes. Place the roasting pan over a medium heat, add the port and Madeira reduction and bring to the boil, stirring the bottom of the tray to incorporate the caramelised roasting juices. Taste and adjust the seasoning if required. Remember to pour the juices from the resting goose into the jus.
Strain the jus through a fine sieve into a warm sauce boat. (The jus can be bound with ½ teaspoon of arrowroot mixed with ½ teaspoon of water.)
Carve the goose crown and confit legs into slices and serve.
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