Three elegant winter recipes to try
We’re well and truly deep in that time of year where all you want to do in the evenings is hunker down with some soul-nourishing food. Two Michelin-starred chef Tom Sellers has brought us three recipes for you to try at home, straight from the menu of his second London restaurant, Story Cellar. These gorgeous winter dishes are inspired by the rotisserie restaurants of Paris, perfect for a cosy date night or a special winter evening!
Steak frites & sauce Diane
Serves 4
Ingredients
- 800g Bavette steak
- 800g French fries
- 400g Sauce Diane
- 4 bunches watercress salad
- 100g button mushrooms
- 100g diced shallot or onion
- 5g English mustard
- 100ml Brandy
- 500ml veal stock
- 100ml cream
Method:
- Get a pan nice and hot. Season your steak and sear and cook to your liking.
- Take out the pan and add the shallots and mushrooms and sweat in the pan.
- Deglaze with the brandy and reduce till almost nothing left.
- Add the veal stock and reduce by half and finish with the mustard and cream.
- Season with salt and pepper to your liking.
- Carve the steak, serving on a plate, and pour over the sauce.
- Serve with fries and a bunch fresh watercress salad.
“English carbonara” – Cacklebean eggs, Old Winchester & pepper dulse
Serves 4
Ingredients:
- 240g spaghetti pasta
- 200ml egg mix
- 6g black pepper
- 10g Old Winchester cheese
- 10g pepper dulse seaweed
- 150 pancetta or smoked bacon
Egg Mix:
- 1 whole egg
- 5 egg yolks
- 50ml double cream
- 70g Old Winchester cheese
- 2g black pepper
- 2g salt
Method:
- To make the egg mix place everything in a blender and blend until smooth.
- Get a large pot of seasoned water and bring to the boil.
- Start to cook your pasta.
- In a separate pan, fry some pancetta until golden then add some pepper dulse.
- Add your cooked pasta and pull the pan off the heat and add your egg mix and mix together. Very important the pan is not too hot at this point, or you will end up with scrambled eggs.
- Serve and grate a healthy amount of Old Winchester cheese over the top.
Bread and butter pudding
Serves 4
Ingredients:
- 1 loaf brioche
- 1 block soft butter
- 500ml crème Anglaise
- 50g raisins
- 50g demerara sugar
Crème Anglaise:
- 500ml double cream
- 100g egg yolks
- 80g caster sugar
- Zest of 1 orange
Method:
- Make the custard first by heating the cream in a pan
- In a separate bowl mix the eggs, sugar and orange zest
- Pour the hot cream over the egg mix and combine
- Mix and bring it back to the heat, cook for a few minutes, moving constantly until it coats the back of a spoon. Chill and reserve.
- To make the bread and butter pudding, slice the brioche and spread with the soft butter
- Start to layer your dish. After every layer put a handful of raisins and a ladle of anglaise over. Once you have o mix left, sprinkle with sugar and leave for 30 mins to rest
- Bake at 180 degrees for 30 mins
- Remove from the oven and leave to cool a bit
- Whilst that’s happening, gently heat the remainder of the custard and serve
