Slit the fish wide open down the belly side and lay, spread out, on a board, flesh side down. Press down firmly on the backbone, then turn the fish over and pull out the whole skeleton with your fingers.
Season the fish. Heat the oil on the pan and fry the fish skin side down for about 2mins. Flip them over and fry until cook for another 2 minutes. Set aside and keep to cool.
Wipe the same pan and heat half of remaining oil. Gently fry the shallots and carrot with coriander seeds, star anise and saffron for about 5 minutes, or until softened.
Add two vinegars and remaining oil. Bring to boil and check seasoning.
Cut the baby gem in half, heat a frying pan, add a splash of oil, place the gem cut side down and cook till coloured.
Add the stock, butter, pearl onions and thyme make a cartouche and cover.
Cook for 5-7 mins then remove from heat.
Plate as demonstrated and enjoy!
Heat a pan with 1 tbsp of rapeseed oil.
Place the guinea fowl skin side down in the hot pan and cook till golden, turn and cook on the other side for 1-2 mins. Place in the oven for 7 mins at 180c then turn it back onto the skin side and cook for a further 7 mins in the oven.
When ready allow to rest for at least 5 mins.
To make the polenta bring the water to the boil add the polenta and continually whisk while cooking. Cook out for about 6 mins if more liquid is needed then add more.
When ready add the parmesan, truffle oil, salt/pepper and butter then whisk.
To make the salsa dice the tomatoes, olives and shallot and place this in a bowl. Shred the hebs and add then then zest the rind of the lemon and add half the juice of the lemon. Add 2 tbsp of oil and check seasoning.
Spoon the polenta onto the plate, place the guinea fowl on top then spoon over the salsa.
For the Salsa Verdi:
For the Polenta:
Preheat the oven 200C.
Bring the water to the boil in a saucepan. While whisking constantly, tip in the polenta in a steady stream. Keep whisking until it begins to thicken, about 3-5 minutes, then add seasoning and cheese.
Place into a parchment-lined tray, making sure it is tightly packed and level. Cover with another sheet of parchment and refrigerate until firm.
Cut into portions, oil lightly, and place onto the chargrill for 5 minutes each side until warmed through.
Prepare the Mackerel. The idea is to remove the backbone and head completely while leaving the 2 fillets joined at the tail. Make a narrow v-shaped channel down the middle of each fillet to remove the excess bones then taking the tweezers to remove any pin bones that are left.
Next prepare the Salsa Verdi by chopping the herbs well. Combine the garlic with the anchovies and capers and chop them together into a course paste. Add the herbs and place in a mixing bowl with the mustard, lemon juice, and enough rapeseed oil to make a thick green sauce. Season to taste.
Spread a good amount of the salsa on each fillet and tie together with kitchen string.
Brush with oil and roast in the oven for 12-15 minutes.
Bring a pan of salted water to the boil and blanch the green beans for 3-4 minutes, remove with a slotted spoon, and place in a bowl of cold water.
Repeat this process with the broad beans for 3-5 minutes. Once these are cool, split the green beans down their seam into two long strips. Remove the broad beans from their pods by piercing the seam and popping the bean out.
Finely chop the shallot and mix with the beans, a drizzle of oil and sea salt.
For the sauce:
For the Mojo sauce, chop the ingredients into small, managable pieces, and add to a tall sided jug. Add a little oil at this stage but not too much then using a hand blender to make it all into a smooth paste. If too thick add a little more oil. Season to taste and add more spice if desired.
Make long ribbons of courgette using a mandolin or a vegetable peeler and toss in a little oil, finely chopped chilli, sea salt and black pepper. Chargrill each side for 2-4 minutes per side depending on thickness until seared lines form.
Drain on kitchen paper then toss in lemon juice, mint, basil and a splash of oil.
Lightly oil and season the tuna. Cook each side for 30 seconds to 1 minute depending on how done you wish your steak.
Mix the soft butter with the truffle, trumpet mushrooms and herbs. Make a space under the skin and push the butter under ensuring an even spread then place in fridge to allow the butter to set.
Place the cherry toms in a tray and cover with oil add sea salt and herbs and cook in oven at 90C for 30 mins.
Bring a pan of salted water to the boil and cook cauliflower florets first then the sugar snaps, green beans and lastly the purple potatoes. When everything is cooked place it all in one bowl.
To this bowl add the diced red onion and long strips of cucumber
To make the vinaigrette whisk together the oil, vinegar, lemon juice, mustard and herbs and check the seasoning.
Pour this over the warm veg and gently mix them.
To cook the chicken have the oven at 180c.
Heat a pan with oil and cook skin side down once browned turn over and continue cooking for another 2 mins then place in oven for 15 mins once ready allow to rest for 5 mins.
Spoon the warm salad onto the plate, carve the chicken and top with the confit tomatoes.