Step 1

Carrot and Coriander Puree/custard

Step 2

Caramelise unpeeled but washed Carrots in oil in a heavy-based pan, place into a deep tray add the sliced onions, butter and toasted coriander seeds. Season with salt, pepper and sugar, mix all the things together and then cover with double tinfoil and cook in the oven at 180oC for around 45minutes or until very soft.

Step 3

Place all these ingredients into the thermo mix.

Step 4

Bring cream up to 70oC then add to the carrots in the thermo and blend until very smooth.

Step 5

Then add the yolks and blend for 30 seconds.

Step 6

Poach in the bath/steamer at 85oC for 12-20minutes or until set.

Step 7

Lobster

Step 8

Bring a large pan of water to the boil with lots of salt in it. Blanch the lobster for 3.30minutes and then chill in ice water.

Step 9

Smoke lobster for 1 hour and then remove the meat.

Step 10

Chop all the bones up and place in a pan with some water and butter and make a small emulsion with this to reheat the lobster in.

Step 11

Place the lobster in a sous vide bag with some of the smoky buttery emulsion ready for reheating later in the water bath at 68oC.

Step 12

Stir Fry

Step 13

Finely slice all of the vegetables.

Step 14

Get a smoking hot pan and place the veg in it and quickly toss it, cooking it very fast.

Step 15

Deglaze the veg in the pan with the fish sauce and lemon juice.

Step 16

Bisque

Step 17

Roast Langoustine Heads in the oven at 220oC for 20 mins.

Step 18

Cut 4 shallot, 2 carrots, 4 sticks of celery, one leek and a bulb of garlic chunky and then roast in a hot pan. Add in tomato puree and roast further.

Step 19

Add in brandy and flame, cook the alcohol down to a syrup. Then add the pernod and do the same thing.

Step 20

Add in the heads and mix in with the vegetables.

Step 21

Cover with water and chicken stock and let cook for 1 hour and skim off any scum that may rise to the top.

Step 22

After 1 hour of cooking add in the quartered tomatoes and the basil. Cook for 20 more minutes, cling film the pan and let sit for 40 minutes. Pass the stock the muslin and then reduce to desired taste.

Step 23

Once you have desired stock, let it cool.

Step 24

Blend the chicken leg, remaining veg and the egg white to a pulp. Whisk into the stock on the heat and let clarify. Pass through muslin.

Step 25

Tarragon Oil

Step 26

Place Tarragon in the thermos with oil and cook at 70oC for 7 mins. Pass through muslin.