S3E3 London & Clifton

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S3E3 recipes

Shakshuka with Beans, Crème Fraîche & Sriracha

A 15-minute, pantry-powered shakshuka with two beans, soft eggs, and a tangy-spicy finish.
At a glance
Yield: Serves 2
Prep / Cook / Total: 5 min / 12–15 min / 17–20 min
Skill level: Easy
Equipment: oven-safe nonstick pan (10–12 in/26–30 cm), spoon
Ingredients
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 1–2 tbsp (15–30 ml) olive oil
  • 1/2 can kidney beans, drained and rinsed (about 7 oz/200 g)
  • 1/2 can cannellini beans, drained and rinsed (about 7 oz/200 g)
  • 3/4–1 cup (180–240 ml) Neill’s homemade tomato ketchup or a shop bought tomato chutney 
  • 2–3 large eggs
  • Fine salt
  • Crème fraîche and sriracha, to finish
  • Fresh cilantro, chopped
  • Sourdough, toasted, for serving 
Method
  1. Heat oven to 350°F (180°C). Warm pan over medium heat with olive oil.
  2. Sauté shallot and garlic 2–3 minutes until lightly golden.
  3. Stir in beans and enough ketchup to coat generously; loosen with a splash of water if very thick. Simmer 1–2 minutes; salt to taste.
  4. Make 2–3 wells; crack in eggs. Transfer pan to oven 8–10 minutes until whites set and yolks still runny.
  5. Top with small dollops of crème fraîche and zigzags of sriracha. Scatter cilantro. Serve with toast.
Tips & substitutions
Add smoked paprika or cumin for depth. If ketchup is sweet, add a squeeze of lemon.
Dietary tags: vegetarian
Allergens: egg, dairy, gluten (toast)
Make-ahead / storage / reheat: Best to order; beans base can be held 2 days and reheated before eggs.
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Crab Ravioli with Pea Crush and Tempura Shallots

Feather-light crab and white-fish farce in fresh pasta, set on lemony pea crush with crackly shallot rings.
At a glance
Yield: Serves 8
Prep / Cook / Total: 45–60 min active / 45–60 min / ~1 hr 30 min
Skill level: Advanced (pasta + deep-fry)
Equipment: food processor, pasta machine, 6 cm ring cutter, fryer (350°F/180°C)
Ingredients

Ravioli mix

  • 9 oz (250 g) kingklip or other firm white fish, diced
  • 1 2/3 cups (400 ml) cold heavy cream (35%)
  • 1/4 tsp smoked paprika
  • Fine salt, to taste
  • 2 tbsp chives, finely chopped
  • 14 oz (400 g) picked white crab meat, patted dry 

Pasta

  • 19.4 oz (550 g) “00” flour, plus extra for dusting
  • 6 egg yolks
  • 4 whole eggs 

Pea crush

  • 1 lb 2 oz (500 g) raw peas (fresh or thawed)
  • 1 1/4 cups (300 ml) olive oil
  • Zest and juice of 2 lemons
  • 2 shallots, very finely diced
  • Fine salt 

Tempura shallots

  • 1 cup (130 g) tempura flour
  • 1 1/2 cups (360 ml) very cold sparkling water
  • Fine salt
  • 2 L (about 8 cups) sunflower/neutral oil, for frying
  • 4 shallots, sliced into rings 

Finish

  • 1 egg, beaten (egg wash)
  • Pea shoots, to garnish
  • Olive oil, for trays
Method
  1. Farce: Process fish with cold cream, paprika, and salt to a smooth mousse. Fold in chives and crab. Portion into 40 g balls; chill.
  2. Pasta: Pulse flour in processor; stream in beaten eggs/yolks until it clumps. Knead 8 minutes to smooth. Wrap and rest 30–60 minutes.
  3. Pea crush: Pulse peas with olive oil, lemon zest/juice, and shallots to a coarse mash. Salt to taste; hold at room temp.
  4. Roll & form: Roll pasta to second-thinnest setting. Cut 6 cm discs; keep covered. Place one farce ball on a disc, brush edge with egg, top with a second disc, press out air, and seal. Hold on floured trays.
  5. Blanch & set: Boil in salted water 1 minute; shock in ice water 5 minutes. Drain on towel-lined tray; oil lightly and cover. Chill until service.
  6. Tempura: Heat oil to 350–355°F (175–180°C). Whisk batter; salt lightly. Dip rings, fry to crisp golden; drain and salt.
  7. Service: Boil ravioli 3 minutes in salted water. Plate pea crush, top with ravioli, crown with shallots and pea shoots.
Tips & substitutions
For gloss, nappe ravioli in a knob of butter or olive oil before plating.
Dietary tags: pescatarian
Allergens: gluten, egg, dairy, shellfish
Make-ahead / storage / reheat: Blanched ravioli hold 24 hours chilled; reboil to serve. Shallots stay crisp a few hours in a warm oven.
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Braised Beef Cheeks with Smoked Potato Purée, Beef Fillet, Bone Marrow & Truffle

Fall-apart cheeks, buttery fillet, and ash-kissed potato silk under a glossy reduction.
At a glance
Yield: Serves 10
Prep / Cook / Total: 40 min active / 3–4 hr / ~4 hr 30 min
Skill level: Advanced (braise + multiple meats)
Equipment: large Dutch oven, ricer, roasting trays, probe thermometer
Ingredients
  • 11 lb (5 kg) beef cheeks, trimmed
  • Neutral oil, for searing
  • 3.2 qt (3 L) veal stock
  • Fine salt 

Smoked potato purée

  • 6 large russet/baking potatoes
  • 1 1/4 cups (300 g) coarse/kosher salt (for baking bed)
  • 7 oz (200 g) smoked butter [or regular + a few drops liquid smoke]
  • 2/3 cup (150 ml) heavy cream
  • 2/3 cup (150 ml) whole milk
  • Fine salt 

Beef fillet

  • 2 center-cut beef tenderloins (about 1.8–2.2 lb/0.8–1 kg each)
  • Fine salt
  • 3.5 oz (100 g) butter
  • Neutral oil 

Bone marrow

  • 1.1 lb (500 g) marrow (scooped from bones), chilled
  • Fine salt 

Finish

Fresh truffle or dried truffle chips, to finish

Method
  1. Cheeks: Heat oven to 340°F (170°C). Salt cheeks. Sear in oil until browned; pack into pot and cover with stock. Lid on; braise 3 hours until fork-tender. Lift cheeks out; reduce braising liquid by half, skimming fat. Trim cheeks of any remaining sinew; hold covered.
  2. Purée: Heat oven to 375°F (190°C). Bake potatoes on a bed of salt until knife-tender, ~60 minutes. Warm milk and cream. Rice hot potatoes into the liquids; whisk in smoked butter; salt to taste. Cover surface with parchment or cling film.
  3. Fillet: Sear fillets in a hot slicked pan; salt. Add butter and baste 5 minutes. Kill heat; turn fillets in butter and rest in pan to medium-rare (target 125–130°F / 52–54°C after rest).
  4. Marrow: Heat oven to 390–400°F (200–205°C). Spread marrow on a tray, salt, and roast 5 minutes until just molten; transfer to a clean tray to stop carryover.
  5. Plate: Warm cheeks and purée. Slice fillet. Spoon purée, nest cheeks, top with fillet. Spoon reduction, dot with warm marrow, shave or scatter truffle. 
Tips & substitutions
If butter isn’t smoked, briefly smoke hot cream with a smoking gun before whisking.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Cheeks and reduction hold 3 days; purée reheats with a splash of milk.
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Table Dessert: Lemon Curd, Dark Chocolate Mousse, Raspberry Reduction, Honeycomb & Brownie

A shared, build-it-yourself finale of citrus, chocolate, crunch, and heat.
At a glance
Yield: Serves 10
Prep / Cook / Total: 1 hr active + cooling / 25–30 min bake / ~1 hr 30 min plus chill
Skill level: Intermediate
Equipment: stand mixer, double boiler, candy thermometer, sieve, 9×13 in (23×33 cm) pan, piping bags
Ingredients

Lemon curd

  • 6 egg yolks + 3 whole eggs
  • Zest and juice of 6 lemons (about 1 cup/240 ml juice)
  • 3/4 cup + 2 tbsp (175 g) caster sugar
  • 5 tbsp + 1 tsp (75 g) cold butter, diced 

Chocolate mousse

  • 2 whole eggs + 12 yolk
  • 1/2 cup + 2 tbsp (125 g) caster sugar
  • 1 cup (240 ml) water
  • 10.6 oz (300 g) dark chocolate, melted and cooled slightly
  • 1 2/3 cups (400 ml) softly whipped heavy cream 

Raspberry reduction

  • 2 L raspberry purée (about 8 1/2 cups), strained of seeds if desired 

Honeycomb

  • 1 2/3 cups (325 g) caster sugar
  • 1/2 cup (120 g) liquid glucose or light corn syrup
  • 3 tbsp (60 g) honey
  • 1/2 cup (120 ml) water
  • 2 tsp (8 g) baking soda (bicarbonate) 

Brownie

  • 1 2/3 cups (340 g) caster sugar
  • 4 large eggs
  • 1 cup (140 g) all-purpose flour
  • 3/4 cup (80 g) cocoa powder
  • Pinch salt
  • 1 tsp baking powder
  • 10 tbsp (140 g) butter, melted 

Garnish

  • Dried red chili, crumbled (use sparingly)
Method
  1. Lemon curd: Over a gentle bain-marie, whisk yolks, eggs, sugar, lemon zest/juice until thick enough to coat a spoon. Off heat, whisk in cold butter. Strain, bag, and chill.
  2. Chocolate mousse: Warm eggs, yolks, sugar, and water over bain-marie to 176°F (80°C), whisking. Transfer to mixer; whisk until cooled, thick, and doubled. Fold in melted chocolate, then whipped cream. Bag and chill.
  3. Raspberry reduction: Simmer purée to half; cool and bottle.
  4. Honeycomb: Boil sugar, glucose, honey, and water to 311°F (155°C). Off heat, whisk in baking soda; pour onto lined tray. Cool; crack into pieces.
  5. Brownie: Heat oven to 355°F (180°C). Whip sugar and eggs until pale. Fold in flour, cocoa, salt, and baking powder; stir in melted butter. Bake 25 minutes in a lined pan; cool and cube.
  6. Service: Pipe curd and mousse onto a large clean surface or platter. Crumble honeycomb and brownie over. Drizzle raspberry reduction. Finish with a sprinkle of dried chili. 
Tips & substitutions
Add a pinch of salt to curd for balance. If serving at table, mask surface with parchment.
Dietary tags: vegetarian
Allergens: egg, dairy, gluten
Make-ahead / storage / reheat: All elements hold 2–3 days chilled except honeycomb (airtight, dry).
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