We’re going to make a wonderful eclair bite! It’s a carrot & sunflower seed eclair filled with salt dough cooked carrot & burrata tartare. On top you’ll find confit orange peel with an apricot gel, an carrot cream and caramelized tandoori sunflower seeds. The eclair shells 200 g carrot juice 100 g milk 100 g butter 5 g salt 120 g flour 200 g egg Pour the carrot juice into a saucepan and reduce it till you’re left with 100 grams. Always begin with weighing the empty pan first.

I wanted to end the game season with a banger, so we’re going to make a hare & beetroot dish! It’s different preparations of a beautiful hare & beetroot with black garlic and pommes dauphine with a blood sausage filling. The hare sauce 3 kg hare bones and trimmings 250 g shallots 150 g leek 300 g celeriac 250 g carrots 150 g celery 200 g port 400 g red wine 6 cloves garlic 4 g coriander seeds 5 g black pepper grains 4 bay leaves 4 srpigs thyme hare blood First spread the hare

We all love a delicious terrine, but this layered terrine is going to blow your guests mind! A layered terrine is also known as a marbre, which means marble in French. This one is made from beef tail, beef tongue and a rich beef & madeira jelly. On the side we have a raisin & Pedro Ximinez gel, beurre noisette cooked apple and a beef and bay leaf broth. The beef & madeira marbre The brine & beef tail 3 liters water 90 g nitrite salt 3 bay leaves 3 g coriander seeds 3 g black