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‘There’s more out there than just salmon or chicken or venison’
50g pinenuts 20ml chicken stock 100g cream 200g picked red kale (blanched) Method: Sauté the pancetta in the butter and rapeseed oil, then add the carrots, turnip and pinenuts. Add the chicken stock and cream and cook until reduced by a half. Add the blanched kale and cook for about six minutes.
60g icing sugar 2 eggs 10in flan tin Method: Preheat the oven to 180˚C. Mix the flour, sugar and butter together until it resembles the consistency of breadcrumbs then add the beaten eggs. Mix until dough is made, then chill. Roll out the pastry quite thinly and place in the flan tin. Blind bake for 15 minutes. Leave the oven on until the filling is ready.
Filling 500g chocolate (53 per cent cocoa solids) 200ml milk 350ml double cream 3 medium eggs Method: Melt the chocolate. Heat the milk and