Halibut, with Salsa Verde and a Citrus Dressing...

I have finally found a decent fish supplier - hurrah! Despite the fact that I live less than three miles from a harbour, it's almost impossible to buy fish locally.  I think most of it seems to disappears straight out of the town. I was bemoaning this fact to Matthew at the michelin starred Montagu Arms, and he introduced me to their suppliers - Premier Fish... A quick look on their web site sent me into small ecstasies - there's brill, turbot, halibut, lobster, prawns, clams, anything you can think of - fabulous.  It seemed like the perfect opportunity to do something "big", so, meet my chum, the 3kg halibut, dubbed Herbert by the 11 year old.

Sous-Vide Beetroots, with Herb Crusted Lamb and Lettuce Sauce...

Beetroot, with herb crusted
lamb, lettuce sauce and jus

Ever since I first saw candy beetroot (the one's with the pink rings) and golden beetroot, I've been obsessed with showcasing their beautiful colours.  Needless to say, as soon as you try to cook them, they tend to lose their colour, or their colour bleeds into everything else - saving that colour has become a bit of a holy grail for me.  Usually I've resorted to serving them raw, which isn't exactly a hardship.  However, on The Great British Menu, the lovely Simon Rogan sliced his very finely, and cooked them sous vide in a water bath... That's been in the back of my mind ever since.

The Soufflé Project

Recently the lovely Tony Fleming, Head Chef at No.1 Aldwych, entered a dessert into the Best British Dish - a blackberry soufflé with a blackberry and elderflower granita.

I adore soufflés - I usually order it if I see one on the menu - and find it a very good way of comparing chefs.  Technique is rarely the issue, but even in Michelin starred restaurants you find the most extraordinary combination of ingredients.  As a result, some soufflés are simply tasteless and mediocre, some are rather nasty, and some absolutely sing.