Helps the medicine go down by Ross Bryans - Great British Menu 2018

Step 1

Chocolate Brownie

Step 2

Melt chocolate and the butter together to 40c.

Step 3

In a kitchen aid bowl mix the sugar, cornflour, salt, baking powder, and the eggs.

Step 4

This mixture should be smooth like a pancake batter………

Step 5

Now pour in the melted chocolate (1), mix on a low speed until fully incorporated.

Step 6

Fold in the chopped chocolate pieces and mix well.

Step 7

Shape the dough into moulds and freeze.

Step 8

To cook the brownies, set and heat the rational oven to 190c Fan 3

Step 9

First cook for 4 minutes and then rotate the tray and cook for a further 3 minutes.

Step 10

Tablet

Step 11

Line a small 2inc deep metal tray with butter or oil spray.

Step 12

In a heavy based medium sized pot add the sugar, vanilla and milk together.

Step 13

Mix we together, constantly stirring over a medium heat.

Step 14

Now add the tin of conduced milk and the butter.

Step 15

Bring the mixture to the boil.

Step 16

Once boiling reduce the heat to a simmer(light bubbling) and cook for approximately 20 minutes.

Step 17

Caramelised bananas

Step 18

Take the banana, peel it and slice it on an angle.

Step 19

Grind the two sugars in a coffee grinder.

Step 20

Sprinkle the sugar evenly over one side of the sliced banana.

Step 21

Place the bananas onto a metal tray. using a blow torch, caramelise the sugar to the bananas till golden brown.

Step 22

Salted Caramel

Step 23

Using a kitchen aid, remove the contents of the boiled condensed milk tins into the bowl.

Step 24

Using the paddle attachment slowly beat the caramelised condensed milk.

Step 25

Add the 6g of salt and mix well together.

Step 26

Check the taste.

Step 27

Remove and place inside a disposable piping bag and reserve for plating.

Step 28

Heather honey custard

Step 29

Place the milk and cream together in heavy based sauce pan and bring to the boil.

Step 30

In the meantime mix the sugar and the egg yolks together and beat vigorously.

Step 31

When the cream and milk boils pour some over the egg and sugar mix, whisk together and return both the mixtures back to the pan.

Step 32

Continuously stir the mixture till it reaches a core temperature of 78c

Step 33

Pass the mixture immediately through a fine sieve and blast chill.

Step 34

When re-heating to serves heat the mixture to between 40-50c and add the Scottish heather honey.