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Chef's Featured Recipes

Smoked Trout Rillettes Ingredients 200g Smoked Trout Flaked 100g Smoked Salmon torn 50g Mayonnaise 75g Crème Fraiche 1 Dessert spoon of each Chopped Dill, Chives & Chervil 15g Creamed Horseradish Lemon Juice & Zest Ground White Pepper Salt Method In one bowl combine your horseradish, Mayonnaise, Crème Fraiche & Herbs. Once all combined add your salmon, trout and ...Read more

Mincemeat Parfait Ingredients 375g Chopped Mincemeat 100ml water 130g Sugar 6 Egg Yolks 20g Sugar 300g Double Cream 2 Egg whites 80g Sugar A squeeze of Lemon Juice Method To make the syrup add the 100ml water and 130g sugar and take to 115˚c. Whisk the 6 egg yolks and 20g sugar to a white ribbon in ...Read more

Slow Roast Pork Belly Feeds 8 Ingredients 1 Large Pork Belly Skin on and scored 12 Large Carrots 4 Spanish Onions 1 Head of Garlic Peeled 2 Kg New Potatoes 6 Braeburn Apples 3 Bay Leaves 4 Sprigs Rosemary 6 Sprigs of Thyme 500ml Fresh Apple Juice Olive Oil Salt Method Peel all your vegetables. Cut the onion into ...Read more

Poached Rhubarb and Yorkshire Rhubarb Soup With the rhubarb season now well underway this month’s recipe celebrates the delicate flavour of this wonderful, under-rated English vegetable. 400g Yorkshire Rhubarb 40g Lemon Grass 1 Vanilla Pod 20g Ginger 2 Orange Juice 1 Lemon Juice 150g Sugar 600g Water Method: Bring all ingredients to the boil (except rhubarb) and leave to infuse. Once ...Read more

Valentines Passion Fruit Tart This dessert sums up Valentines for me. I’m posting this up early so you get a chance to practice before the day. It’s succulent, indulgent, fresh and the clue is in the name. It really will get your juices following!!! Ingredients 300 ml Passed Passion Fruit Lemon Juice 2 Orange Zests 270g Sugar 9 Eggs ...Read more

Russell Bateman

My AA Report 2013

My AA Report 2013

Posted : September 27, 2012

Colette’s at The Grove Chandler’s Cross RICKMANSWORTH WD3 4TG A comprehensively equipped modern spa hotel only minutes from the M25, The Grove is on hand to provide all the smoothing of feathers that life in the nearby metropolis has ruffled up. It’s a Georgian mansion house with golf and mudpacks according to taste in relaxation, …Read more

Colette’s Review in Good Food Guide 2013

Colette’s Review in Good Food Guide 2013

Posted : September 03, 2012

The Grove, Colette’s Bag’s of impact and Artistry Chandler’s Cross, WD3 4TG Tel no: (01923) 296015 http://www.colettesrestaurant.co.uk Modern British | £65 Cooking score: 5 Now infamous as a playground for footballers and their wives, the sprawling Grove complex started life as an ‘out of town’ bolt-hold for the Earls of Clarendon. The old aristocracy wouldn’t …Read more

Dingley Dell, Alimentium & Me

Dingley Dell, Alimentium & Me

Posted : June 01, 2012

I am really excited to be part of Dingley Dell’s flying visit at Alimentium in Cambridge on 13th June 2012. Its always nice to go back to Cambridge and great to cook with my long time friend Mark Poynton chef/Patron of Restaurant Alimentum. £65 a head for a cocktail, canapes and five cracking Pork based courses …Read more

A (working) night out at the Artichoke, Amersham

A (working) night out at the Artichoke, Amersham

Posted : April 16, 2012

I’m  delighted to be  the first date for the Artichoke’s culinary initiative, the Guest Chef Event, offering you the chance to dine and enjoy a bespoke menu created by the owner Laurie and myself. They have events taking place each month, keep an eye on the Artichoke website for the line up that is sure …Read more

Cooking Live on the Radio

Cooking Live on the Radio

Posted : March 08, 2012

What could go wrong! I’m back on the radio this Saturday with Nick Coffer on Three Counties, listen to me and watch the hoops on the TV – sadly its all at the same time! Also Available on:BBC iPlayer

Root Vegetable Masterclass at New Covent Garden Market

Root Vegetable Masterclass at New Covent Garden Market

Posted : January 29, 2012

Filmed at New Covent Garden Market in The Orangery, I joined Ben Tish (The Salt Yard) and Colin Layfield (The Paramount) to cook three banging seasonal dishes using the finest root vegetables and larder ingredients from supplier Wild Harvest.