Here are Heston recipes for you to try at home:
Brussel sprouts with bacon (Serves 6)
5 slices of smoked bacon, cut into lardons
400g Brussels sprouts
50g unsalted butter
Salt and black pepper
Fry the bacon lardons in a frying pan over a medium heat until they are soft but not coloured. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside. Keep the bacon fat in the pan.
Slice the bases off the sprouts and carefully separate the leaves, pulling them off of the sprout. Alternatively, shred them finely with a sharp knife.
Melt the butter with the bacon fat in the frying pan over medium-low heat. When the butter is foaming, add the Brussels’ leaves and stir to coat them. Add two tablespoons of water and cover the pan.
Allow to cook for five minutes, then stir in the lardons and season with salt and freshly ground pepper.
Chocolate ‘French Fries’ with raspberry ketchup
(Serves 4)
For the chocolate sticks: 300g dark chocolate (60% minimum solids)
300g milk chocolate
350g feulletine (these are shards of crushed caramel, although you can use a cereal like Crunchy Nut Corn Flakes as a substitute)
175g popping candy
For the chocolate coating:
750g white chocolate
225g milk chocolate
45g cocoa butter
0.02g red food colouring for chocolate (that’s the smallest of drops)
1.5g yellow food colouring for chocolate
For the raspberry ketchup:
350g rosehip puree
100g raspberry puree
1g citric acid 3g Gellan F
135g fructose
30g Creme de Framboise
20g lemon juice
You will need a kitchen thermometer for this. Preheat a water bath or pan of water to 55C. Melt three quarters of the dark and milk chocolate in a bowl placed above a pan of simmering water.
When it’s melted, remove from the heat then slowly add pieces of the remaining quarter of chocolate you kept back, bringing down the temperature of the melted mix to 31C.
Add the feulletine and the popping candy to the chocolate. Fill a mould measuring 10.5cm by 1cm by 1cm to the top, using a spatula to level the top off.
Place a cocktail stick into each chocolate rectangle when it’s still liquid, so it sticks out like a handle, place in the fridge and allow the chocolate to set.
Remove from the mould with the cocktail stick in it.
Using a knife, cut both ends on an angle to resemble a chip, being careful not to cut through the cocktail stick. Place on a tray and place back in the fridge.
Preheat a water bath 45C. Melt the white and milk chocolate as before, with the bowl over simmering water. In another bowl over simmering water, melt the cocoa butter with the food colourings, mix well.
Remove the melted white chocolate from the water bath and add to the bowl with the cocoa butter. Using a hand blender, mix the chocolate and cocoa butter until well combined.
Remove the reserved chocolate fries from the fridge and dip one by one in the chocolate mixture. Stand the fries in a piece of polystyrene foam, using the cocktail stick.
Once fully set, carefully remove the stick from the fry and smooth the hole left by the stick.
For the ketchup, place the rosehip and raspberry puree, citric acid, Gellan F and fructose into the jug of a Thermomix blender, set for medium speed and to 90C.
Allow to stand at this temperature for two minutes. Pour the contents into a bowl of an iced water bath and allow to cool to 30C.
Mix in the Creme de Framboise (leave out if for children) and the lemon juice until well combined. Continue to cool until 8C. Serve with the chocolate fries from above. (You can achieve a similar result just gently heating the ingredients in a pan and cooling by resting in a sink filled with cold water.)
Triple cooked chips
(Serves 6)
1kg Maris Piper potatoes, peeled and cut into chips (approx 2cm x 2cm x 6cm)
Groundnut or grapeseed oil
Sea salt
Place the cut chips into a bowl under running water for five minutes to wash off the starch.
Place 2kg of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130C. Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.
Put the potatoes in the freezer for at least one hour. Heat the oil in the deep-fat fryer or deep pan to 180C and fry the chips (approximately seven minutes). Drain and sprinkle with sea salt.
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