S2E8 Tapas with Liam Tomlin

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S2E8 recipes

Avocado on Charred Sourdough with Horseradish, Lime, and Frozen Avocado

Zippy, creamy avocado on smoky toast with a cool, micro-grated avocado “snow.”
At a glance
Yield: Serves 1
Prep / Cook / Total: 10 min / 2 min / 12 min
Skill level: Easy
Equipment: grill pan or skillet, microplane, small bowl
Ingredients
  • Olive oil, for drizzling
  • 1 slice sourdough, 3/8 in (1 cm) thick
  • 1 garlic clove, halved
  • 1 ripe avocado, peeled and diced
  • 2 tbsp (30 g) chunky cottage cheese
  • 1 tsp (5 ml) creamed horseradish
  • 1 small shallot, finely diced
  • 1 small chili, deseeded and finely diced
  • 1/2 bunch cilantro/coriander, chopped (reserve a few leaves)
  • Juice of 2 limes (about 4 tbsp/60 ml)
  • Fine salt and black pepper, to taste
  • 1 ripe avocado, peeled, quartered, and frozen firm (for grating)
Method
  1. Heat a ridged grill pan over medium. Lightly oil the bread; char 45–60 seconds per side. Rub both sides with the cut garlic.
  2. In a bowl, fold together fresh avocado, cottage cheese, horseradish, shallot, chili, most of the cilantro, and lime juice. Season to taste.
  3. Spoon onto toast, drizzle with olive oil, and scatter reserved cilantro.
  4. Finely grate the frozen avocado over the top to create a light “snow.” Serve immediately.
Tips & substitutions
Swap cottage cheese for ricotta. If limes are sharp, add a pinch of sugar.
Dietary tags: vegetarian
Allergens: dairy (cottage cheese)
Make-ahead / storage / reheat: Mix just before serving; frozen avocado can be prepped up to 1 day ahead.
Chef’s note: Frozen avo grates best when rock-hard. If it smears, refreeze 10 minutes.
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Onion Risotto with Soubise, Roasted Baby Onions, and Mature Cheddar

Butter-toasted rice finished with silky onion soubise, charred baby onions, and sharp cheddar.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 25 min / 45–55 min / 70–80 min
Skill level: Intermediate
Equipment: wide pot, saucepan, blender
Ingredients

Risotto base

  • 10 1/2 tbsp (150 g) butter
  • 1 1/4 cups (250 g) Arborio rice
  • 6 1/3 cups (1.5 L) chicken stock, hot

Roasted onions

  • 15 baby onions, peeled, roots intact, halved
  • Olive oil, to drizzle
  • Fine salt
  • Handful thyme sprigs
  • 8 garlic cloves, lightly crushed 

Soubise (makes enough for risotto + extra sauce)

  • 7 oz (200 g) butter
  • 8 large onions, thinly sliced
  • 3 garlic cloves, peeled
  • 1 star anise
  • 1 thyme bunch, tied 

Finish

  • 9 oz (250 g) mature cheddar, grated, plus extra shavings to serve
  • 1 oz (25 g) chives, finely chopped
Method
  1. Roast onions: Heat oven to 355°F (180°C). Toss baby onions with olive oil, salt, thyme, and garlic; cover with foil and roast 25–30 minutes until tender. Keep covered.
  2. Soubise: Melt butter over medium-low. Add sliced onions, garlic, star anise, and thyme. Cover with a parchment lid and cook gently until soft and sweet without browning, 25–35 minutes. Remove star anise and thyme; blend smooth. Reserve half for risotto, half for plated sauce.
  3. Risotto par-cook: Melt butter in a wide pot; toast rice 3–4 minutes. Add about 2 1/2 cups (600 ml) stock, stirring until absorbed and rice is half-cooked. Spread on a tray to chill.
  4. Finish risotto: Return rice to a warm pan with remaining hot stock , stir to creaminess, about 6–7 minutes. Fold in half the soubise, grated cheddar, and chives; season.
  5. Plate: Spoon risotto, top with baby onions (sear cut side in a hot pan for extra color if desired), add cheddar shavings, and dot with warmed extra soubise.
Tips & substitutions
Romano works if cheddar isn’t sharp enough. For vegetarian, use veg stock.
Dietary tags: gluten-free (with GF stock)
Allergens: dairy
Make-ahead / storage / reheat: Par-cook method holds rice 2–3 hours chilled; reheat to finish.
Chef’s note: Keep heat moderate to avoid splitting the soubise.
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Braised–Roasted Chicken Thighs with Onion Soubise and Buttered Baby Spinach

Juicy, glaze-brushed thighs, crisp skin, and a pool of silky onion sauce.
At a glance
Yield: Serves 10
Prep / Cook / Total: 25 min / 1 hr 45 min / ~2 hr 10 min
Skill level: Intermediate
Equipment: large roasting pan with lid, nonstick skillet, blender
Ingredients

Soubise (same as above; half for this dish if sharing with risotto)

  • 7 oz (200 g) butter
  • 8 large onions, sliced
  • 3 garlic cloves
  • 1 star anise
  • 1 thyme bunch, tied

Chicken

  • 20 bone-in, skin-on chicken thighs 
  • Fine salt
  • Olive oil
  • 3 oz (80 g) thyme
  • 1 onion, quartered
  • 4 cups (1 L) chicken stock

Baby spinach

  • 7 oz (200 g) baby spinach
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (28 g) butter
Method
  1. Soubise: As in Recipe 2. Purée smooth; hold warm.
  2. Brown & braise: Salt thighs and film a large pan with oil. Brown both sides. Transfer to a wide roasting pan with thyme and quartered onion. Add stock to half-cover (skin above liquid). Cover and cook 90 minutes at 320°F (160°C).
  3. Glaze: Remove thighs to cool slightly. Reduce braising liquid to a glaze. Pull out the thigh bones, keeping skin and shape intact.
  4. Spinach: Sauté spinach in oil and butter just until wilted; season.
  5. Crisp & serve: Brush thighs with glaze and roast at 375°F (190°C) until the skin crisps, 8–12 minutes. Fry trimmed chicken off-cuts in a little oil until crisp for garnish. Plate with warm soubise and spinach.
Tips & substitutions
Add a splash of cream to soubise for extra gloss.
Dietary tags: gluten-free (with GF stock)
Allergens: dairy
Make-ahead / storage / reheat: Braise ahead; crisp to order.
Chef’s note: Keep skin out of the braise so it stays crisp-capable.
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Spiced Sea Bass with Fruit-and-Herb Pearl Couscous and Crispy Skins

Aromatic spice-rubbed fillets over jeweled couscous with mint, cilantro, and a citrusy butter baste.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 30 min / 15–20 min / 45–50 min
Skill level: Intermediate
Equipment: spice grinder or mortar, two nonstick pans, heatproof bowl with cover
Ingredients

Spice mix

  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • 1 tbsp garlic flakes
  • 1 tsp chili powder
  • 1 tsp sweet paprika
  • 1 tbsp fine salt

Couscous

  • Olive oil, for cooking and dressing
  • 7 oz (200 g) pearl couscous (Israeli couscous)
  • 3/4 cup (200 ml) boiling water
  • 3 1/2 oz (100 g) pine nuts, toasted
  • 3 1/2 oz (100 g) pistachios, toasted and chopped
  • 3 1/2 oz (100 g) raisins, soaked and drained
  • 3 1/2 oz (100 g) dried Turkish apricots, diced
  • 3 1/2 oz (100 g) dried figs, chopped
  • 1–2 Scotch bonnet chilies, finely chopped
  • 1 bunch mint, chopped (about 1 cup/40 g)
  • 1 bunch cilantro/coriander, chopped (about 1 cup/40 g)

Sea bass

  • 4–5 oz (100–140 g) sea bass per person, skin on
  • Olive oil, for searing
  • 3–4 tbsp (42–56 g) butter
  • Juice of 2 lemons (about 4 tbsp/60 ml)
  • Fine salt
  • Reserved fish skins
Method
  1. Spice mix: Dry-toast cumin, coriander, and fennel until fragrant. Grind and mix with garlic flakes, chili powder, paprika, and salt.
  2. Couscous: Rub couscous with a little olive oil. Pour over boiling water, cover tightly, and steam 20 minutes, fluffing once or twice. Fold in nuts, fruits, chilies, and chopped herbs. Season and loosen with olive oil. [If underdone, splash with hot water and steam 5–10 minutes more.]
  3. Crispy skins: Scrape any flesh from reserved skins. In a lightly oiled hot pan, press skins flat (use another pan as weight) until glassy-crisp. Salt and reserve.
  4. Fish: Pat fillets dry. Rub with spice mix. Sear in hot oil, skin side first, 3–4 minutes; flip 2–3 minutes more. Add butter and baste; finish with lemon juice.
  5. Serve fish over couscous with shards of crispy skin.
Tips & substitutions
Swap sea bass for snapper or halibut. For milder heat, use Fresno instead of Scotch bonnet.
Dietary tags: pescatarian
Allergens: fish, tree nuts, gluten (couscous)
Make-ahead / storage / reheat: Couscous holds 1 day; refresh with hot water and oil. Cook fish to order.
Chef’s note: Season the crispy skins after frying; salting beforehand can buckle them.
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Lemon Posset with Pistachio, Blueberries, and Raspberry Consommé

Three-ingredient lemon cream set silky smooth, crowned with nuts, berries, and a bright raspberry pour-over.
At a glance
Yield: Serves 10–12
Prep / Cook / Total: 20 min active + overnight chill / 60–70 min passive / 1 hr 30 min plus chilling
Skill level: Easy
Equipment: saucepan, fine sieve, microplane, heatproof bowl, cling film
Ingredients

Posset

  • 3 1/2 cups (850 ml) heavy cream
  • 1 1/4 cups (250 g) caster/granulated sugar
  • 1 vanilla bean, seeds scraped
  • Zest and juice of 4 lemons (about 1/2 cup/120 ml juice)

Toppings

  • 3 1/2 oz (100 g) pistachios, chopped
  • 3 1/2 oz (100 g) blueberries, halved
  • Remaining raspberries for garnish (from below)

Raspberry consommé

  • 2 lb 3 oz (1 kg) ripe raspberries
  • 3/4 cup (150 g) caster/granulated sugar
  • Zest and juice of 1 lemon
Method
  1. Posset: Bring cream, sugar, vanilla seeds, and lemon zest to a steady boil for 2–3 minutes, stirring. Remove from heat; whisk in lemon juice. Strain through a fine sieve into a jug, then pour into serving glasses. Chill at least 6 hours, preferably overnight.
  2. Consommé: Toss 28 oz (800 g) raspberries with sugar, lemon zest, and juice in a metal bowl. Cover tightly with cling film and set over a gently simmering water bath for about 1 hour. Strain through a fine sieve (no pressing) into a bowl and chill, ideally overnight.
  3. Finish: Top each posset with pistachios, halved blueberries, and some of the reserved fresh raspberries. Decant consommé into small jugs to pour at the table.
Tips & substitutions
If the posset seems loose, chill longer; acid sets it. Add a pinch of salt to the cream to amplify flavor.
Dietary tags: vegetarian, gluten-free
Allergens: dairy, tree nuts
Make-ahead / storage / reheat: Possets hold 3 days chilled. Consommé 2–3 days chilled.
Chef’s note: Don’t overboil the cream; a brief boil is enough to dissolve sugar and set structure.
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