S1E1 Clifton Dinner

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S1E1 recipes

Neill’s Lentils with Herbs, Olive Oil, mushrooms and feta

Warm, gently garlicky lentils slicked with good olive oil and herbs, the chef’s comfort bowl.
At a glance
Yield: Serves 2 as a main or 4 as a side
Prep / Cook / Total: 15 min / 30–35 min / 45–50 min
Skill level: Easy
Equipment: saucepan, sieve, small skillet
Ingredients
  • 1 1/2 cups (300 g) French green lentils tinned lentils washed and drained 
  • 2 cloves garlic grated 
  • 1 tsp (5 g) fine salt, plus more to finish
  • 3 tbsp (45 ml) extra-virgin olive oil, plus more to finish
  • 2 tbsp (8 g) chopped parsley and/or dill
  • 2 tsp (10 ml) lemon juice
  • 1 cup roughly chopped wild mushrooms
  • Hand full of pea shoots 
  • 80 g feta cheese
Method
  1. Warm olive oil in a small pan, add the mushrooms and cook for 4 minutes then remove and add grated garlic just until fragrant.
  2. Toss lentils and mushrooms back into the pan together with the herbs, pea shoots, lemon, and a splash more olive oil. Adjust salt.
  3. Serve warm, topped with the feta cheese
Tips & substitutions
Dietary tags: vegan, gluten-free
Allergens: none inherent
Make-ahead / storage / reheat: Keeps 3 days; refresh with lemon and oil.
Chef’s note: Season late so the lentils don’t toughen; finish with your best olive oil.
Optional pairing: Crisp white or sparkling water with citrus.
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Pressed Ham Hock Croquettes with Pea Purée and Truffle

Crispy ham hock bites on a silky pea purée perfumed with just a “smack” of truffle.
At a glance
Yield: 20–24 small croquettes
Prep / Cook / Total: 35 min active + chilling / 2–2½ hr simmer + 6–8 min fry / about 3 hr plus chilling
Skill level: Intermediate
Equipment: large pot, fine sieve, baking dish and weights, three shallow bowls, Dutch oven or deep pan, thermometer
Ingredients

Ham hock croquettes

  • 2 smoked ham hocks (about 2.2 lb/1 kg total)
  • 1 small onion, halved
  • 1 bay leaf, 6 peppercorns
  • Water to cover
  • 1 tbsp (15 g) Dijon mustard
  • 1 tsp (5 g) fine salt, black pepper
  • 1 tbsp (10 g) chopped parsley
  • 1/2 cup (60 g) plain flour, 3 beaten eggs, 2 cups (120 g) panko for crumbing
  • Neutral oil for frying (about 1.5 qt/1.4 L)

Pea purée

  • 2 tbsp (28 g) unsalted butter
  • 1 small shallot (30 g), minced
  • 2 1/2 cups (350 g) frozen peas
  • 1/2–3/4 cup (120–180 ml) hot chicken stock, as needed
  • 1–2 tsp (5–10 ml) truffle oil, to taste 
  • Fine salt and white pepper
Method
  1. Simmer hocks with onion, bay, and peppercorns until the meat collapses, 2–2½ hours. Cool in liquid, then pick the meat, discarding skin and bone.
  2. Mix warm meat with mustard, salt, pepper, and parsley. Press into a lined, flat dish; weight and chill until firm. Cut into 1¼ in (3 cm) blocks and crumb: flour, egg, panko. Chill 20 minutes.
  3. For the purée, sweat shallot in butter 2 minutes. Add peas and hot chicken stock, simmer 2–3 minutes until soft. Blend very smooth, thinning as needed; season. Add just a “smack” of truffle oil so it doesn’t overpower the pea. Keep warm. 
  4. Fry croquettes at 350°F (175°C) until deep golden, 2–3 minutes. Drain on a rack and season.
  5. Spoon pea purée on plates, top with croquettes, and add quail egg halves if using. Serve immediately.
Tips & substitutions
Pork shoulder confit works if hocks are scarce. Swap veg stock for chicken if serving pork-free guests, but keep it hot when making purée.
Dietary tags: contains pork
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Croquettes can be formed and breaded 1 day ahead or frozen; fry from frozen 3–4 minutes.
Chef’s note: Keep truffle oil in the background. The pea should sing; the truffle just hums.
Optional pairing: Dry bubbles or apple cider.
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Yellowtail with Lemon and Potato Gnocchi

Pan-seared yellowtail over pillowy potato gnocchi with a bright lemon-butter pan sauce.
At a glance
Yield: Serves 8
Prep / Cook / Total: 40–50 min (gnocchi) / 12–15 min (fish + sauce) / about 1 hr
Skill level: Intermediate
Equipment: ricer, bench scraper, large pot, nonstick or stainless skillet, microplane, thermometer
Ingredients

Potato gnocchi

  • 1 lb (450 g) floury potatoes
  • 1 large egg (50 g)
  • 3/4–1 cup (90–120 g) 00 or AP flour, plus dusting
  • 1/2 tsp (3 g) fine salt

Yellowtail + sauce

  • 4 skin-on yellowtail fillets, 5–6 oz (140–170 g) each
  • 1 tsp (5 g) kosher salt, black pepper
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (28 g) butter
  • 1 garlic clove, lightly crushed
  • Zest of 1 lemon, plus 2 tbsp (30 ml) lemon juice
  • 1/4 cup (60 ml) light fish or chicken stock 
  • Parsley, chopped
Method
  1. Gnocchi: bake potatoes whole until tender. Peel hot, rice, and spread to steam dry. Fold in egg, salt, then flour just until a soft dough forms. Roll ropes and cut ¾-inch (2 cm) pillows. Boil in salted water until they float plus 30–60 seconds; transfer to an oiled tray.
  2. Pat fish dry; season. Sear skin-side down in hot oil 4–5 minutes until the skin is crisp and the color creeps two-thirds up the sides. Flip 1–2 minutes to finish to medium, 125–130°F (52–54°C).
  3. Wipe the pan lightly, add butter and garlic, foam. Add zest, lemon juice, and stock,reduce briefly.
  4. Toss gnocchi through the pan sauce to glaze. Plate, top with fish, and finish with parsley.
Tips & substitutions
If you prefer, brown the gnocchi in a little butter after boiling. keep dough minimal and handle gently.
Dietary tags: pescatarian
Allergens: gluten, egg, dairy, fish
Make-ahead / storage / reheat: Par-cook gnocchi and chill; reheat in sauce.
Chef’s note: Season the fish late so the skin stays dry and crisps instead of steaming.
Optional pairing: Mineral-driven white or sparkling water with lemon.
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Hot Chocolate “Soup” with Whipped Custard

A warm, pourable dark-chocolate sauce crowned at the table with clouds of whipped custard.
At a glance
Yield: Serves 8
Prep / Cook / Total: 15 min / 10–12 min / 25–27 min
Skill level: Easy
Equipment: saucepan, whisk, heatproof bowl, mixer
Ingredients

Chocolate soup

  • 480 g ( 2 cups ) dark chocolate 
  • 460  ( 1 and a 1/2 cups )egg white 
  • 200 g  ( 3/4 cups )  melted butter

Whipped custard

  • 1 cup (240 ml) cold custard or crème anglaise 
  • 1/3 cup (80 ml) heavy cream, cold
Method
  1. Melt the chocolate in a bowl of simmering water 
  2. Whisk in the melted butter and egg whites then spoon into the greased bowls you are going to bake the in
  3. Bake at 180°C / 356°F for 6 minutes then remove and let chill for 2 minutes before serving 
  4. Chill custard thoroughly, then whip with cold cream to soft and serve on the side of the soup
Tips & substitutions
Use the best ingredients you can; this reads on the spoon.
Dietary tags: vegetarian
Allergens: dairy, egg (in custard)
Make-ahead / storage / reheat: Custard can be made 2 days ahead; rewarm chocolate gently.
Chef’s note: Keep the chocolate glossy by avoiding a boil.
Optional pairing: Espresso or a tiny glass of dessert wine.
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