Serves 4 as a starter Ingredients: 12 live Pacific oysters 2 large banana shallots, peeled and finely chopped 1 green chilli, deseeded and finely chopped 150g green grapes, halved 100ml Verjus 100ml olive oil 1 tbsp chopped dill 1 tbsp chopped capers Method: Open the oysters and strain off their juices through a muslin-lined sieve…

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Serves 4 Ingredients: For the poached rhubarb 1kg rhubarb, cut into 8–10cm pieces 250g caster sugar 100ml Verjus 2 vanilla pods For the Verjus crème fraîche 600ml full-fat crème fraîche 100g icing sugar 50ml Verjus Method: Preheat your oven to 200°C/Gas 6. Place the rhubarb, sugar, Verjus and about 100ml water into a deep roasting…

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Makes 500-600ml Ingredients: 1tsp oil 1 white onion, chopped 600g button mushrooms, cleaned and sliced 400ml litres double cream 150ml Verjus Coriander seeds in a pepper mill to season Sea salt to season Method: For the Mushroom & Verjus Ketchup take a large saucepan add a little oil. Heat the pan until the oil is…

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