Roast Rustic Brisket Pavé

Preparation Time: 20 minutes

Cooking Time: 15 minutes


4 x 10 ½ oz. brisket pavé

Sea salt

Black pepper

Olive oil

For the vegetables:

4 x baby eggplants

4 x baby zucchini

12 x cherry tomatoes

1 fresh rosemary sprig

For the pomme purée

8 oz. potatoes


¼ cup heavy cream

¼ stick butter

For the garnish:

4 pancetta slices

1 cup red wine jus



  1. For the brisket pave:

Sear each pavé on all sides in a hot pan, season and place on a roasting tray, Place in the oven at 350°F for 6 mins (for medium rare).   Remove from the oven and leave to rest for at least 8 minutes.

  1. For the pancetta:

Place the pancetta between 2 sheets of grease proof paper on a baking tray, weigh down with another tray to keep the pancetta flat. Cook in the oven for 6 minutes at 350°F until the pancetta is golden brown.  Remove and allow to cool.

  1. For the vegetables:

Cut the eggplants and zucchini in half lengthways leaving the stalk intact. Place on a baking tray, season and drizzle with olive oil, add the rosemary and place into the oven 350°F for 5 minutes, add the cherry tomatoes and cook for a further 5 minutes  until all the vegetables are soft.

  1. For the pomme purée:

Peel and cut the potatoes into small pieces, place into a pan and cover with water, season with salt, bring to the boil and simmer of 15 minutes until the potatoes are soft, drain the potatoes

Citrus Glazed Pork Derby Pavés

Preparation Time: 25 minutes

Cooking Time: 2 hours 30 minutes


For the pork:  

4 x 10 ½oz Pork Derby Pavés

1 teaspoon salt

1 teaspoon black pepper

2 cups hot chicken stock

For the citrus glaze:

1 cup orange juice

⅜  cup lime juice

1 cup hot chicken stock

3 garlic cloves

2 tablespoons salt

2 tablespoons black pepper

Orange zest

For the orange gel:

1 cup freshly squeezed orange juice

1 tablespoon sugar

4 tablespoons maltodextrin based thickening agent

For the charred leeks: 

4 bottom segments of leeks

1½ sticks butter

1 teaspoon salt

1 teaspoon black pepper

For the crispy kale: 

4 sprigs of kale

2 cups canola oil

For the tarragon jus: 

2 cups hot beef stock

2 bunches fresh tarragon

5 garlic cloves

1 sprig fresh thyme

1 cup white wine


  1. For the pork: Season the pork Derby Pavés and sear off in a pan, place in a tray, cover with the stock wrap tray in foil and braise for 2 hours 30 minutes.
  2. For the citrus glaze: Put all the contents in a saucepan and reduce for 30 minutes until by two thirds until a thick glaze forms.
  3. For the orange gel: Place the orange juice in a bowl add the sugar whisk until dissolved, sprinkle in the maltodextrin based thickener and whisk until a gel has formed.
  4.  For the charred leek: Rinse the leeks well and cut in half lengthways and half again so you have a nice wedge of leek.  Sear in a hot pan to gain some colour, add the butter and seasoning then continue to cook until tender.
  5.  For the crispy kale: Place the oil in a deep pan and heat to frying temperature, or set a deep fryer to 350°F. Fry the kale until crispy and season with salt.
  6.  For the tarragon jus: Place the stock and wine in a pan with other ingredients and reduce by half.
  7.  To serve: Glaze the rested pork, dot the orange gel around the plate, add the charred leek, position the pork by the side of it, spoon over the sauce the dish and garnish with the kale.

Beef Carpaccio with Mustard Dressing

Preparation Time: 25 minutes plus 15 minutes chilling in the freezer

Cooking Time: No cooking required


8-10 oz lean beef tenderloin, centre cut and trimmed

2 tablespoons capers, rinsed

4 oz arugula leaves, rinsed

1 lemon, quartered

For the Mustard Dressing:

4 tablespoons extra virgin olive oil

1 tablespoon lemon juice

2-3 teaspoons Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons freshly chopped chives


  1. Chill 4-6 serving plates in the refrigerator. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
  2. To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.
  3. Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
  4. Place each slice between two sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices.
  5. Stack the slices, still covered in cling film and chill until required.
  6. Arrange the beef slices evenly, slightly overlapping on the chilled plates, season, drizzle over the dressing and garnish with the capers, rocket leaves and lemon wedges before serving.