Celebrity Chef serves up his easy sharing recipes, using our dinnerware and accessories...
We recently loaned our Laura Ashley dinnerware and kitchen accessories for a TV pilot for a potential new foodie programme, working title ‘Cheers’ co ‑hosted by celebrity chef James Tanner. The show demonstrates how you can host a great party or celebration without breaking the bank, by combining flavours and ingredients that work perfectly together.
We were delighted when we got the pictures back from the shoot and adored how they used our typically casual bluebird placemats and gingham table cloth in a more formal environment by teaming them with our sophisticated wine glasses, tealight lanterns and a statement floral arrangement.
Whether you wish to impress your partner with some posh cuisine or dine with a guest at home, see below for James Tanner’s easy sharing three course menu (as featured on the pilot)…
Peach Parma Ham, Pecorino and almond salad with honey dressing
Ingredients: Serves x2
1 x large peach,
6 x slices of Parma ham,
140g x Pecorino Cheese
50g x toasted whole almonds
1 x bunch of washed rocket,
1 x tbsp of blossom honey
1 x tbsp sherry vinegar
3 x tbsp of olive oil,
Cut peach in half and remove stone and slice into segments, arrange on plate with Parma ham slices, next crumble pecorino and sprinkle over plate, mix honey with vinegar and oil then set aside, remove any stalks off rocket and toss together with the dressing. Lay over plate and sprinkle with cracked almonds then drizzle any remaining dressing over and around.
Sea Bream Asian Style
Ingredients: Serves x2
2 x 150g fillets bream ½ bunch finely chopped coriander
1 tsp chopped ginger Juice 1 lime
Juice 4 oranges 2 x tbsp ketjap manis
1 x bunch spring onions 2 x tsp fish sauce
2 x tsp rice wine vinegar Clove of chopped garlic
1 x red chilli deseeded and chopped 1 x tsp sweet chilli sauce
1 x stalk chopped lemon grass
1 x head blanched pak choi 1 x packet egg noodles
1 x tbsp sesame oil 1 x tbsp sesame seeds
Score skin of fish fillets and press in some of the coriander. Mix the rest of the ingredients in a bowl for the Asian sauce. Heat a deep non-stick pan on stove, add a splash of oil and cook fish for 1 minute on skin side then turn and cook for a further minute. Pour over sauce, bring to a gentle simmer for 2 minutes then turn off heat. Sprinkle over remaining coriander.
Blanch noodles and pak choi then sauté together with olive oil for 2 minutes and finally, add sesame oil and seeds. Place these on a plate and lay over the fish and
Chocolate and almond torte
Ingredients for torte: Serves 4–6
250g good-quality dark chocolate, minimum 70% cocoa solids
250g unsalted butter, cut into small pieces, plus extra for greasing
6 x free-range eggs, separated
125g caster sugar
100g ground almonds
Vanilla mascarpone (1 vanilla pod mixed with mascarpone)
Good quality cocoa to dust over as garnish
Preheat the oven to 190°C/350°F/gas mark 5. Lightly grease a 23cm spring form cake tin. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined and then leave to cool.
Whisk the egg yolks with the sugar until light and fluffy…
Gradually pour the melted chocolate into the egg mixture, stirring constantly. Using a large spoon, fold in the ground almonds.
Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined. Pour the mixture into the prepared tin and bake for 35 minutes. The torte will be very moist in the middle but resist cooking it for longer.
Remove the torte from the oven and leave to cool completely in the tin, dust with cocoa powder slice and serve with fresh blueberries and a dollop of vanilla mascarpone.
To visit James Tanner’s restaurant website click here