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Foodverse, Dallas, TX (2026)

12/17/2021

Ingredients
200 g baby new potatoes
2 x 120 g skinless po***ck fillets , from sustainable sources
4 slices of higher-welfare Parma ham
125 g ripe cherry tomatoes , on the vine
olive oil

Method
Preheat the oven to 190ºC/gas 5.
Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.
Season the fish with sea salt and black pepper, then wrap in ham.
Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
Bake in the oven for 12 to 18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Serve

12/17/2021

Ingredients
2 limes
300-350 g jasmine or basmati rice
1-2 tablespoons sesame oil
1 x 400 ml tin of light coconut milk
250 ml organic chicken stock
5-6 dried Bird's eye chillies
400 g monkfish, from sustainable sources
8 queen scallops , or 4 large scallops, from sustainable sources
4 langoustines, cleaned, from sustainable sources
low-salt soy sauce
SPICE PASTE
2 thumb-sized pieces of ginger
4 cloves of garlic
2 fresh sweet mild red chillies
2 lemongrass stalks
½ bunch of fresh coriander
8 kaffir lime leaves
1 teaspoon sweet chilli powder
2 tablespoons groundnut oil

Method
To make the spice paste, peel and chop the ginger and garlic, then chop the chillies, lemongrass and coriander, including the stalks.
Place in a pestle and mortar or blender with the remaining paste ingredients and either pound or blitz till you’ve got a thick, aromatic paste.
Bring a large pan of water to the boil. Peel the lime zest and add to the water with the rice, and wait for the grains to start dancing around. Boil for 5 minutes, then drain in a sieve.
Pour 2.5cm of water into the pan, put it back on the heat, bring to the boil, then turn down to a simmer. Cover the rice in the sieve with tin foil and place on top of the pan for 8 minutes, or until tender.
Place another large pan over a medium heat. Add the sesame oil, then the spice paste, and fry for a minute or so to get the flavours going.
Add the coconut milk, chicken stock and lime juice. Give it a stir, add the whole dried chillies, then bring to the boil and turn down to a simmer. Cook for 5 minutes.
Cut the monkfish into 1cm slices, then halve the scallops.
Add the langoustines to the pan and cook for 3 minutes, then add your fish and scallops and cook for 3 more minutes. The fish won’t need long, so once it’s cooked through and the langoustines have turned bright red and their tails have curled up, take the stew off the heat.
Add a few dashes of soy sauce to taste. Put some rice into each bowl, then ladle over that incredible stew, making sure everyone gets a langoustine and pieces of fish and scallops. Just watch out for those dried chillies if you aren’t a chilli freak like me!

12/17/2021

Ingredients
40 ml pomegranate molasses
40 ml runny honey
2 satsumans , or 1 orange
4 mackerel fillets , from sustainable sources
SALAD
2 medium beetroots
1 small red onion
1 small fennel
4 satsumas
1 bunch of fresh dill
VINAIGRETTE
4 tablespoons extra virgin olive oil
1 lemon
1 tablespoon pomegranate molasses
1 teaspoon runny honey

Method
Preheat the oven to 200ºC/gas 6.
For the salad, wrap each beetroot individually in foil and roast for 40 to 45 minutes, or until tender. Leave to cool while you tend to your mackerel.
In a large bowl, combine the pomegranate molasses, honey and 40ml of satsuma or orange juice, then season. Place the mackerel into the mixture and leave to marinate for 20 minutes.
Carry on with your salad. Peel the onion, pick off and reserve the fennel fronds, then very finely slice with a mandolin if you have one (use the guard!).
Peel and slice the satsumas into rounds, then combine with the red onion, fennel and beetroot. Set aside.
For the vinaigrette, combine the oil, lemon juice, molasses and honey in a small bowl and whisk well. Set aside until ready to serve.
Remove the mackerel fillets from the marinade and place on a baking tray lined with foil.
Pour the marinade into a small saucepan and bring to the boil over a high heat. Cook for 5 minutes, or until it’s reduced and thickened enough to coat the back of a spoon. Set aside for the glaze.
Preheat your grill to full whack and grill the fillets for 4 minutes, or until the skin turns golden and charred and the flesh firms up. Remove from the oven and brush with the glaze, then season.
Drizzle the vinaigrette over the salad and toss to combine. Roughly chop and add the dill and serve alongside the mackerel.

12/08/2021

Ingredients
2 kg Maris Piper potatoes
2 lemons
1 x 3-3.5 kg whole free-range super chicken
olive oil
5 cloves of garlic
½ a bunch of fresh thyme (15g)
½ a bunch of fresh chervil (15g)
½ a bunch of fresh basil (15g)
½ a bunch of fresh flat-leaf parsley (15g)
4 tablespoons fat-free Greek yoghurt
extra virgin olive oil
1 bulb of fennel
¼ of a white cabbage
4 medium carrots

Method
Preheat the oven to 180ºC/350ºF/gas 4. If your chicken has been refrigerated, let it come up to room temperature.
Cut the unpeeled potatoes into 2cm-thick chips, then parboil in a pan of salted water with one of the whole lemons for 4 to 6 minutes.
Drain in a colander (remove the lemon and set aside for the dressing), leave to steam dry for a couple of minutes, then shake them around a little to create rough edges – this will help to make them nice and crispy.
Massage a little olive oil, sea salt and black pepper into the chicken. Halve the remaining lemon, then rub one half over the bird, before popping both halves into the cavity.
Place the chicken, breast-side-down, directly on the grills in the middle of the oven – most of the fat is in the back of the bird, so this will allow the juices to run into the breast and keep all of the meat moist.
Position a tray on the shelf below to catch the juices (you’ll need these for the chips), and roast the chicken for 1 hour 30 minutes, or until cooked through, turning the chicken over after 45 minutes to crisp up the rest of the skin.
Once you have 30 minutes of cooking time left, add the parboiled chips and thyme to the tray with the chicken juices, stirring to coat. Smash and add the garlic, season it all and pop in the oven to cook, tossing after 15 minutes.
Once the chicken is cooked, take it out of the oven and turn up the temperature to 200ºC/400ºF/gas 6. Leave the chips in for 5 to 10 minutes, or until crisped up, while the chicken rests.
To make the dressing, halve the boiled lemon and scoop the jammy insides into a bowl. Very finely chop half of the skin (avoiding the bitter pith) and add this too.
Pick and finely chop the basil and parsley leaves along with the chives. Add to the lemon with the yoghurt. Stir, season and loosen with a little extra virgin olive oil. Set aside.
Reserving the bushy tops, finely slice the fennel, finely shred the cabbage and peel the carrots lengthways into ribbons.
Add the veg to a large serving bowl, toss through the lemony dressing, then scatter over the saved fennel tops. Herb tops and baby leaves are delicious here too.
Serve the roast chicken with the chips and lemony salad on the side.

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12/17/2021

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