• Stoemp scotch egg by Kevin Love

    Serves 4 Ingredients 100g mayonnaise 10g French’s mustard 4 quail eggs 160g mashed potato from baked potatoes 16g butter 2g salt 5g very small diced carrot 5g very small diced fennel 2g very small diced endive 50g flour 2 eggs beaten 100g panko breadcrumbs 1 litre vegetable oil for frying Method 1. Mix the mayonnaise and French’s mustard together and reserve for later 2. Take your baking potatoes and cook them in their skins until very soft 3. Scoop out the flesh whilst still warm and weigh to approx 160g 4. Add the butter and salt whilst still warm and put through a ricer or mash until very smooth and allow to cool 5. Add the diced

  • Kentish rarebit by Kevin Love

    Serves 4-6 Ingredients 1 small loaf of brioche Saint Marcellin cheese 1 Braeburn apple 20g fresh apple juice 30g fructose 5g salt 1/2 head endive 1/2 granny smith apple Apple blossom (optional) Method 1. Peel and core the apple and cut into thirds 2. Bring the apple juice and fructose to a boil 3. Add the apple and leave on a gentle heat for 2 hours or until the apple is very soft and slightly dark and the liquid is gone 4. Mash the apple with a fork and allow to cool 5. Cut the brioche into small triangles

  • Scampi tails by Kevin Love

    Serves 4-6 Ingredients 12 scampi/langoustine tails 100g flour 10g salt 10g black pepper 2g cayenne pepper 3 eggs beaten Panko bread crumbs 1 litre vegetable oil for frying Zest of 1 lemon 100g mayonnaise 20g lemon juice Method 1. Mix the mayonnaise with the lemon juice and reserve for later 2. Wash the scampi and pat dry 3. Mix the flour with the salt and peppers 4. Coat the scampi in the flour, then the egg and finally the breadcrumb 5. Heat the oil to 180C 6. Cook the scampi for 1 minute 30 seconds and then remove from the oil 7. Dust with the lemon zest mix and serve with the lemon