May 06, 2020




(Both dishes serve two) 

Cherry and Pistachio French Toast-
For soaking mixture:
80g cream
4 eggs
60g caster sugar 
30ml Grand Marnier (Optional)
1 Mandarin
1 vanilla bean or 1teaspoon vanilla paste
4 slices (thick cut- 2cm) day old bread of your choice (crust removed) 
For cooking French Toast:
50g butter unsalted 
100g Caster sugar 
250ml water approx
Mandarin juice
For finishing French Toast:
100g jar Amarena Cherries
50g pistachio nuts, slithered or whole peeled 
Icing sugar to finish 
Vanilla Ice Cream
Mushroom & Goats Curd Tart-
Tart pastry:
240g plain flour, plus extra for rolling 
180g very cold, unsalted butter (cut into 1-2cm cubes) 
60g iced cold water 
1/4teaspoon table salt
Tart filling:
200g mushrooms (fancy mixed varieties if you can find) cut into bite sized pieces  
Vinegar to taste, (Luke uses an aged sherry vinegar- Lemon is also an option)  
Pepper to taste 
Salt to taste
50g butter
30ml neutral oil like canola or vegetable
Extra Virgin Olive Oil  
1 garlic clove
1/2 cup water 
To finish Tart:
50g salad leaves
30g aromatic herb and harder leaves like basil or parsley or tarragon and baby kale, Nasturtiums if you can find  (optional)
1 bunch of chives 
200g goats curd 
100g prosciutto (optional)


Muffin tray
Rolling pin or a wine bottle 
Frying pan, preferably non-stick 
Paint scraper or similar
Heatproof spatula
Mixing bowl 
Chopping board 
Sharp knife

Glad wrap


Leave a comment

Comments will be approved before showing up.