⁣Apple Puree method:
Cut apples into 4 pieces and place in a sous vide bag. Steam at 95°C for 12 minutes. Place apples in colander and allow to drain for 30 minutes. Blitz in a mixer.
Mange tout salad method:
Sweat down the mange tout in bacon fat. Once wilted, add the crispy lardons and cashew nuts
Shallot Jam method (Makes 100g):
Sweat shallots in rapeseed oil on a low heat until soft. Once cooked, add the sugar and increase to a high heat, stir
occasionally. Caramelise the shallots to a deep golden brown. Season with sherry vinegar.
Specially Selected Pork method:
Place the pancetta slices on grease proof paper and lay the Specially Selected Pork fillet onto the pancetta. Roll the Specially Selected Pork so that the pancetta is wrapped around it and wrap in cling film. Place in a water bath set at 62°C for 20 minutes until the Specially Selected Pork has reached a core temperature of 60°C. Remove the roulade from the bath and remove the cling film. Sear the roulade in a hot pan and rest for 5 minutes before serving.
Crispy pigs ears method:
Wrap the ears in a muslin cloth. Place in water and bring heat up to 95°C. Cook for 3 hours until the tip of a knife can pierce the ears
cartilage. Dry the ears and press between two flat trays. When cooled, slice the ears very thinly and dry out on a mat at 185°C
for 15 minutes. Place the dried ears into 200°C oil until they puff up. Season to taste
Potato Anna method:
Cut the potato into even slices. Blanch the potato discs in seasoned water for 5 seconds. Layer the discs in a foil cup and cover with clarified butter. Cook the potatoes in an oil bain-marie until crispy and golden.