Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish. Here the mackerel is served with ginger and spring onion spiced, shiitake and tofu gyoza and finished with fresh crisp apple and garnished with apple blossom.
Our Head Pâtisserie Master Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. Reducing the sugar content, and substituting egg yolks for egg whites means you can enjoy your Christmas this year without having to count calories.
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and pomegranate salad. A sesame tuile provides a crunchy texture.