Steamed turbot, crushed potatoes with crab, and buerre noisette...

My on-going lack of a gas supply has resulted in me turning to some alternative methods of cooking.  I wanted to pan-fry some turbot, in a loose tribute to Tony Fleming's dish, but actually as his was steamed, it suddenly motivated me to get the steamer out of the cupboard - I'm quite sure it's not even been used a dozen times - but now it was going to come into it's own!  Needless to say the children had eaten all my lovely tomatoes - so the sauce vierge was also going out of the window.  I swapped over to a beurre noisette and capers - and here you have it...

Lobster Bisque...

The recipe for this gorgeous mouthful of sea was donated to me by the lovely Tony Fleming - it's the recipe he uses at the Angler restaurant.  I promised not to give away all his secrets, so here I've documented a similar recipe to help you along your way, together with my photos...  Do try this, it may be laborious, but it's well worth the effort!

Lobster and Scallop Ravioli, with Buerre Blanc...

The lovely Tony Fleming kindly gave me the recipe he uses at the Angler restaurant, and it was delicious.  I agreed not to print his recipe in full, so instead I've included a couple of master recipes that are very similar to help you along your way, and I can show you the pics...

Tribute Dish: Tony Fleming's Duck Egg with Truffled Soldiers

This dish is based on one create by Tony Fleming at Axis.  Lovely dish, packed full of flavour!  In an ideal world you'd have a truffle around which you can finely shave over the finished product, but here you can achieve a pretty good effect with more accessible truffle products :0)  Now the point of a tribute dish is to try to achieve a similar effect using normal home tools - we're not going to make our own stock - it's not to do a perfect dish - it's supposed to be fun! Don't get too hung-up on the finesse of the thing, cook it - eat it!

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.

Tony Fleming's Blackberry Soufflé

This is Tony Fleming's blackberry souffle dish for the TV series Britain's Best Dish. Tony and I discussed souffles at length following the show, and in part my mini souffle project is inspired by those conversation.