NEIL'S RECIPES: CÔTE DE BOEUF WITH TWICE-FRIED CHIPS, ROASTED GARLIC, MUSHROOMS AND WATERCRESS

“Big, meaty, and perfect for sharing—côte de boeuf can be a bit tricky to cook, with methods varying. I prefer to pan-fry it and then roast, and occasionally cook it over wood at the back door to add more flavour. A real treat, especially when served with something classic like béarnaise or roast bone marrow for extra beefy goodness.”

Serves 2

INGREDIENTS 

500g côte de boeuf

1 tablespoon cold-pressed rapeseed oil

2 bulbs garlic, peeled

1 bulb garlic, top 2cm removed

2 sprigs of thyme

A few flat mushrooms, whole

3 large potatoes, peeled

Oil for frying the chips

A big bunch of watercress

Good salt and pepper

A small knob of butter

METHOD

Heat oven to 190°C / 375°F

Marinate the beef in the cold-pressed rapeseed oil, peeled garlic bulbs and a sprig of thyme for at least one hour.

Place the garlic bulb in a sheet of tin foil with some salt and a knob of butter. Scrunch up and roast for 45 minutes in the oven.

Cut the potatoes into chip shapes and fry at 130°C in a fryer for 7 to 10 minutes - until just cooked. Remove the chips and turn the fryer off.

Place a griddle pan on the hob and cook the mushrooms for about 6 minutes on one side, then turn them over to cook through. Keep warm.

Sear the marinated beef on an oven-proof griddle to create a criss-cross pattern. Then season and place the griddle in the oven with the thyme and butter for 7 to 10 minutes for medium rare, or longer if you like it more well-cooked. The longer the cooking and grilling the more well done it will be.

Allow the meat to rest on a clean plate in a warm place so it becomes more tender and easier to carve. Any resting or cooking juices can be simply drizzled over the steak as you serve.

Turn the fryer up to 190°C and submerge the chips in the hot oil and cook until golden brown, about 3 to 5 minutes.

I like to serve this dish on one large wooden board with a few slices carved into the beef and all the other components scattered around. I suggest squeezing the roasted garlic over the beef and the mushrooms before you tuck in, it’s delicious!

NEIL'S RECIPES: CALIFORNIAN WALNUT AND MELLIS HONEY TART

“This is a great little dessert, not too tricky to make and perfect for this time of year. Always opt for Californian walnuts—they’re top quality and incredibly healthy. Paired with good honey, they come together to make a crisp and buttery tart that sells very well in the restaurant.”

INGREDIENTS

Serves 10

Cooking time: 50 minutes; prep time: 30 minutes

10-inch blind-baked sweet pastry tart case

250g lightly toasted Californian Walnuts, roughly chopped 

3 eggs

3 egg yolks

340g honey, I use Mellis Honey

200g soft light brown sugar2 tablespoons double cream

1 tablespoon plain flour

Natural yoghurt to serve 

Heat the oven to 180°C.

Sprinkle the walnuts onto the bottom of the pastry case.

METHOD

Combine all the other ingredients in a bowl. Skim off any froth that may appear and pour the mix on top of the walnuts.

Bake in the oven for 50 minutes until golden. Allow to cool and serve with natural yoghurt. 

NEIL'S RECIPES: VENISON, BLACK PUDDING & ROOTS

“Many of you who have eaten at Cafe will be familiar with this dish. We sometimes accompany it with red cabbage braised with a touch of autumn spice, but here it’s served with roots and greens. Root vegetables are so flavoursome, and good for you too. Consider adding a kick of spice, or some sweet honey, as they are roasting. If you can’t find roe haunch, use loin; or equally, beef would be a great replacement. But the black pudding really is the star of the show, it’s so very popular with our guests when we serve this dish.”

Prep time 20 minutes, cooking time 30 minutes
Serves 4

INGREDIENTS
300g piece of venison haunch, seam-boned from the back leg
4 slices of Stornoway black pudding
1 large parsnip, peeled and cut into batons
1 large carrot, peeled and cut into batons
1 beetroot, peeled and cut into batons
1 big handful of kale or cavolo nero, stalks removed and blanched in boiling salted water, then refreshed in cold water
1 large tablespoon of beef or duck fat
A  few sprigs of thyme
1 litre of thick, strong beef stock
1 glass of red wine
1 tablespoon of redcurrant jelly
1 shallot, peeled and roughly chopped
3 tablespoons of cold-pressed rapeseed oil
2 knobs of butter
Good salt and pepper

METHOD
Firstly, to make the sauce, add the shallots to a pot with a little oil and fry until browned. Add the wine and red currant jelly and bring to the boil and cook until jam stage. This will take about 10 minutes. Then add the stock and reduce by two thirds or until the desired consistency is achieved. Pass through a fine sieve and keep warm.

Heat the oven to 200°C.

Begin to prepare the root veg by blanching in boiling salted water for 3 to 5 minutes, until just cooked. Refresh in cold water then dry on a cloth. Heat a large ovenproof pan on the hob and add half the beef fat and half the remaining oil. Add the roots and thyme. Season and fry until the roots are turning golden, then add a knob of butter and roast in the oven for 10 minutes until cooked and golden. Keep to one side.

Season the venison. Heat an ovenproof pan on the stove with the remaining oil and a knob of butter and brown the meat all over for 2 to 3 minutes, then place in the oven and roast to your liking. I like it medium rare which takes about 5 minutes. Keep an eye on it as it can overcook quickly. Remove from the oven and allow to rest.

Using the same pan as the venison, add the blanched green veg with the remaining beef fat and butter and season with salt and pepper. Stir and heat through thoroughly. Whilst cooking, grill the black pudding.

Before plating, carve the rested venison into slices then divide the green veg between 4 warmed plates and place the carved meat on top. Add a slice of black pudding to each plate and arrange the roots alongside. Finish with a trickle of sauce all over each plate. If you like a stickier sauce, simply reduce by half again. Season the whole plate with a little salt and garnish with the thyme from the root veg.

NEIL'S RECIPES: CHOCOLATE CHEESECAKE WITH CRÈME FRAÎCHE

“I don’t have a sweet tooth but sometimes, very good dark chocolate is required, and here it gives the cheesecake a wonderful richness and smooth interior. A buttery base is a must but try putting something through the base to give it texture, like crushed hazelnuts or roughly-chopped pistachios. Serve it with crème fraîche and you have a wonderful dessert.”

Serves 4

Prep time: 30 minutes; refrigeration time: 4-5 hours

INGREDIENTS

6 digestive biscuits

A small handful of hazelnuts (optional)

1 teaspoon rapeseed oil

40g melted butter

200g dark chocolate, we use Montezuma’s organic

200ml semi-whipped double cream

150g full-fat cream cheese, room temperature

2 tablespoons caster sugar

A dusting of cocoa powder

4 tablespoons crème fraîche, we use Katy Rodger’s

A few berries to garnish (optional)

METHOD

On a metal tray, line 4 metal rings (about 4 inches in diameter) with a tiny amount of rapeseed oil. Or use one large, bottomless tin if you prefer.

Whizz the biscuits with the nuts in a food processor and add the melted butter. Spoon the mixture into the metal rings. Ensure you press down well.

Make the filling by whisking the cream cheese with the sugar until smooth. Set to one side.

Next, melt the chocolate over a pan of hot water (this will take about 5 minutes) then add the semi-whipped cream, stirring all the time.

Little-by-little, add the cream cheese mixture to the chocolate cream mixture, ensuring everything combines. Work quickly! Then pipe, or spoon, this mixture into the metal rings, smoothing over the top with the back of a warm, wet spoon.

Refrigerate for 4 to 5 hours then carefully remove from the rings. Dust with cocoa powder and serve with a dollop of crème fraîche, and maybe a few berries.

NEIL'S RECIPES: SALAD OF HERITAGE TOMATOES, CROWDIE, PESTO AND CROUTONS

"Heritage tomatoes are delicious. They aren't cheap, but that’s ok as they really are exceptional paired with crowdie—a soft, slightly granular cheese. This dish is a perfect light starter if you’re serving something rich and heavy as a main course. The croutons add crunch, and the pesto adds texture. Try playing with different cheeses in your pesto; we recently enjoyed using a cheese from Berkshire called Spenwood."

Serves 4
10 minutes prep, 20 minutes cooking

INGREDIENTS

4 to 6 tablespoons crowdie

Around 6 or 7 different varieties of tomatoes, or home-grown

A small handful of fresh basil

A few lightly-toasted pine nuts, or hazelnuts

2 tablespoons grated Parmesan or a good British hard cheese, even a good cheddar is fine

2 cloves garlic, peeled

250ml extra-virgin olive oil, plus extra for the croutons

A few thyme leavesGood salt and pepperSome stale bread, ideally a loaf from the previous day

A few salad leaves and slices of radish

METHOD

Heat the oven to 165°C.

Begin by making the croutons. Slice the stale bread into wafer-thin shards, and trickle with some olive oil. Season with salt and pepper, a few thyme leaves and bake on an oven tray for around 20 minutes until just crisp. Allow to cool. 

Next, make the pesto by placing the nuts, cheese, oil and garlic in a liquidiser and blitzing for a few seconds. Add the basil leaves and continue to whizz for a few more seconds. I sometimes use a pestle and mortar to make pesto.

Remove the eyes from the tomatoes and cut them into slices and arrange on plates. Add some dollops of crowdie and trickle over some pesto. You will have some left over for another day. Arrange the shards of croutons and scatter a few salad leaves and slices of radish as a garnish. Finish with a pinch of good salt and pepper.
 

NEIL'S RECIPES: PEAR AND ALMOND TART, CRÈME FRAÎCHE

“This is a frangipane tart, or tarte Bourdaloue, full of rich, buttery almond paste and poached pears. Don’t be tempted to overcook this tart—it will dry out—so slightly under cook it. If pears aren’t for you, try plums or apples. It must be served warm, as if it emerged from the oven an hour or so ago. Delicious served with crème fraîche, custard or crème Chantilly.” 

Serves 4

Prep time: 2 hours; cooking time: 40 minutes

INGREDIENTS

2 pears

500ml water

100g sugar

1 cinnamon stick

320g soft butter

440g plain flour, sifted

100g icing sugar, sifted

5 eggs

200g caster sugar

200g ground almonds

A few flaked almonds as a garnish

METHOD

Peel the pears and place them in a pot with a sugar and water solution made with 500ml water, 100g sugar and 1 cinnamon stick. Cook on a low poach for 1 to 2 hours until the pears are soft. Allow to cool.

Prepare 4 fluted tart shells with a little melted butter and a dusting of flour. I use fluted tins with removable bases.

Heat the oven to 150°C / Gas Mark 2

To make the pastry, beat the icing sugar and 120g butter together until fluffy and creamy. Add 240g flour and gently add an egg. Combine to make a dough. Rest for 15 minutes then roll out and line the tart shells, removing any overhanging pastry. Rest again.

To make the frangipane, begin by beating 4 eggs, then cream 200g butter with the caster sugar. Add the almonds, then 200g flour and the beaten eggs to make a thick paste.

Once the pears are cool, cut into quarters, then remove the cores and slice thinly.

To assemble the tart, spoon the frangipane into the tart shell, then add a few pear slices, then top with more frangipane. Don’t overfill the tarts as they will rise in the oven. Decorate with flaked almonds and bake for 30 to 40 minutes, or until the pastry is cooked underneath. 

Serve hot with a dollop of crème fraîche.

NEIL'S RECIPES: ROASTED HAUNCH OF ROE DEER WITH BRAISED RED CABBAGE, GOLDEN BEETROOT AND HAZELNUTS

“This dish has all the colours and flavours of autumn, is relatively simple to make and you will enjoy making it. The trick is not to overcook the venison. If you can’t find roe, then red or fallow will be just as good. Baste with a lot of butter, as venison doesn’t carry any fat at all, so it needs some fat to keep it moist.”

Serves 2

Prep time: 30 minutes; cooking time: 2 hours

INGREDIENTS

150g haunch of boned, sinew-free roe deer

¼ red cabbage

1 glass of good red wine

Zest from half an orange

1 tablespoon raisins

1 tablespoon redcurrant jelly

1 teaspoon light brown sugar

1 small cinnamon stick

½ teaspoon of mixed spice

½ apple, grated

1 large golden beetroot

1 tablespoon hazelnuts, toasted

A few garlic cloves, halved

A few sprigs of thyme

2 bay leaves

1 tablespoon of cold-pressed rapeseed oil

Good salt and pepper

100ml game or brown chicken stock

A knob of butter

METHOD

Heat the oven to 180°C.  Scrub the beetroot, season with salt and pepper, wrap in foil and bake for 2 hours.
Shred the red cabbage and place it in a pot with the red wine, orange zest, cinnamon stick, mixed spice, grated apple, raisins, redcurrant jelly, sugar and seasoning. Bring to a gentle simmer and cook with a lid on for up to 2 hours stirring every 5 to 10 minutes.

Remove the beetroot from the oven and discard the foil. Remove the skin and cut the flesh into 4 or 6 pieces. Set to one side.

Season the roe deer with salt and pepper. Heat the rapeseed oil in a good frying pan, and place the meat in the hot pan and fry carefully all over for a couple of minutes each side. Then add the thyme and bay leaves, and season again. Add the garlic and place the pan in the oven for a few minutes being careful not to overcook the meat.

When ready, the meat should give a little when pressed. If it’s overcooked the meat or will be tough as old boots! Remove the meat from the pan and let it rest for 5 to 10 minutes.

Add the beetroot to the still hot pan with the herbs and garlic and fry until just coloured on all sides.

Add the stock to the roasting pan and reduce for a few minutes to deglaze the pan juices. Stir in a knob of butter at the last minute to add some richness.

To serve, carve the venison and place on the plate with a spoonful of the red cabbage. Arrange the beetroot, herbs and garlic then sprinkle the hazelnuts all over. Finish with the sauce.

NEIL'S RECIPES: GOAT'S CURD AND STEM GINGER CHEESECAKE

“I always associate stem ginger with the autumn or winter.  You could use ginger snap biscuits if you prefer. It’s a lovely and light cheesecake made with a curd. I get mine from Errington’s Cheese, but they sell it fast when they have it. This recipe is nice and simple, just be careful with the very hot sugar, and take your time.. I’ve added nasturtium flowers for a bit of fun as they carry on into the autumn in my garden.”

Serves 8 to 10

Prep time: 30 minutes; setting time: 2 to 3 hours

INGREDIENTS

15 digestive biscuits, smashed 

125g unsalted butter, melted

1 teaspoon ground ginger

500g goats curd

500g cream

150g sugar

8 egg yolks

6 leaves of gelatine, soaked in cold water for 2 mins

3 small balls of jarred stem ginger finely diced

2 tablespoons of syrup from the stem ginger jar

A few pieces of poached apple or pear as a garnish (optional)

A few nasturtium flowers as a garnish (optional)

METHOD

Prepare a bottomless, 10-inch cake tin with greaseproof paper.

Make the base of the cheesecake by combining the biscuit crumbs, ground ginger and melted butter. Press into the cake tin and place in the fridge to set for 15 minutes.

Make a syrup with the sugar and 100ml of water in a pan on the hob. Use a thermometer to take the mixture to 121°C.

Whisk the egg yolks in a bowl whilst slowly trickling in the hot syrup. Continue whisking until the mixture is smooth.

Semi-whip the cream to ribbon stage and add it to the egg yolks and syrup mixture. Also add the goats curd. Whisk again.

Add the gelatine to the now empty syrup pan and melt gently over a low heat. Once melted, add to the cheesecake mix and whisk. Stir in the ginger and ginger syrup.

Pour the mixture onto the chilled cheesecake base and leave to set in the fridge for a couple of hours.

Serve with some poached apple or pear and few nasturtium flowers if you have them.

NEIL'S RECIPES: BLACK PUDDING, SPINACH, POACHED EGG, MUSTARD HOLLANDAISE

“This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.” 

Serves 4

INGRDIENTS

8 slices of black pudding

4 organic free-range eggs

1 tablespoon cider vinegar

4 large handfuls baby spinach

40g butter

Good salt and pepper

For the hollandaise

3 organic free-range egg yolks

1 tablespoon cider vinegar

150ml warm, clarified butter, unsalted

1 tablespoon whole grain mustard

METHOD

Firstly, to make the hollandaise, whisk the 3 yolks in a clean bowl over a pan of simmering water, whisking all the time until they expand. Add the vinegar and whisk again.

Then trickle in the clarified butter a little at a time whilst continuing to whisk. It should still be warm. Continue to mix and stir until all the butter is added and there’s no milky liquid. Next, add the mustard, mix and set to one side in a warm place.

Place the black pudding on a tray then grill or oven cook until it’s hot, has a crust, and some texture on the top - about 7 to 8 minutes.

Meanwhile, in a clean pot, add the 40g of butter and melt. Then add the spinach and cook for just a couple of minutes, continuing to stir. Season with salt and pepper then squeeze out any excess moisture and keep warm.

Next, poach the 4 eggs in simmering water with a little vinegar, for about 4 to 5 minutes. They should be soft.

To serve, place the spinach in the centre of 4 warmed plates and place the black pudding on top. Then gently remove the eggs from the water and place on top of the black pudding slices.

To finish, spoon over the buttery hollandaise

NEIL'S RECIPES: QUEEN OF PUDDINGS

“A well-deserved title and rarely seen on a menu these days. This recipe is a fabulous way to use up leftover cake. I love that phrase - leftover cake. Is there such a thing? But replacing cake crumbs with breadcrumbs is equally delicious. It’s also a brilliant way to clear the cupboard of old jam. This proper pudding is best served warm so make it and let it sit for a bit before serving. Try serving this one for friends on a bleak, wintery day.”

Makes one pudding

INGREDIENTS

Half a loaf of good bread, and/or cake crumbs, 200g in total

Zest of one lemon

A pinch of nutmeg

220g caster sugar

A knob of butter

4 eggs, separated

2 large tablespoons of any jam you like, I like bramble but raspberry is good

350ml milk

350ml double cream

METHOD

Firstly, mix the cake and bread crumbs into the milk and cream then add the nutmeg, lemon peel and half the sugar. Give it a good mix then add the egg yolks and mix again. Place into a butter-lined ovenproof dish.

Next, dot wee knobs of butter over the top of the mix. Place the dish in a roasting tin half-filled with hot water and bake at 180°C for 40 to 45 minutes, until just firm to the touch. The deeper the dish, the longer it will take.

Allow to cool slightly then whisk the egg whites until stiff then add gradually add the remaining sugar, a little at a time to make a meringue. Pipe or spoon the meringue in small circles around the edge of the bread pudding (to resemble a crown) and glaze under the grill.

Melt the jam in a pot on the stove and spoon into the centre of the crown of meringue. Serve warm.