DIRECTIONS FOR ROAST FILLET OF BEEF

1. Preheat the oven to 180 C

To roast the beef

2. Place a heavy based frying pan over a medium-high heat. Add olive oil and sear the beef on all sides.
3. Transfer the beef into a roasting pan. Roast the meat for 25 minutes (medium well done).
4. When ready, transfer the beef on a plate and allow to rest and cool.

To serve the beef

5. Thinly slice the beef, arrange on a large platter and serve with some leafy green salad.

Note: This dish is to be eaten at room temperature. You can prepare the meat in advance and refrigerate the meat. Do bring the meat back to room temperature before serving.

DIRECTIONS FOR TEA SANDWICH

To make the mustard spread

1. In a small bowl, stir together the mayonnaise and pommery mustard. Season with salt and pepper.

To prepare the sandwiches

1. On a clean work surface, spread 4 of the bread slices with the pommery mustard mixture. Top a layer of baby spinach and onions on the bread, then add a layer of roast beef. Season with salt and pepper if required.  Top each with one of the remaining bread slices.
2. Using a serrated knife, trim the crusts off the sandwiches. Cut the sandwiches and arrange on a cake stand or serving platter. Serve immediately.

DIRECTIONS

1. Heat olive oil in a large pan and fry prawn heads and shells over medium high heat till red, add tomato paste and fry for another minute.
2. Add the carrot, onion, celery, garlic, orange zest and fry till it’s lightly golden brown. Add white wine and reduce.
3. Add the stock, tomato and thyme and simmer for 20 minutes.
4. Pass through a sieve into a small pot, add the cream and simmer for a further 5 minutes. Season and serve with aioli & seared prawns and croutons.

DIRECTIONS FOR TOPINAMBOUR SOUP                                    

1. Peel the topinambour (Jerusalem artichoke), cut in half. Peel the onions, cut in small cubes.
2. Melt the butter in a bigger pot, by low heat – add the onions and sauté them without giving colour.
3. Add the topinambour – sauté for 5minutes, season with salt, pepper and bay leaf.
4. Add the white wine, reduce the wine by half. Add the vegetable stock or water.
5. Boil till the topinambour are soft and blend till smooth.
6. Taste and season again, might add a little bit of fresh lemon choose if it needs a bit more acid. Last – transfer back into the pot, add the cream – boil ones and serve.

DIRECTIONS FOR ALMOND SOUP

1. Place the malto-sec into a blender, slowly add the almond oil. Once everything is combined, give it a strong blend.

ASSEMBLING

1. Place the powder in the soup bowl, followed by the fried artichoke chips, garnished with purple shiso. Serve the soup in extra pot and pour into the bowl at the table.