Cranberry Bread & Butter Pudding

1 1/2 stale baguettes
100 g unsalted butter, soft
750 g cream
750 g milk
2 lemons, zested
1 nutmeg, ground
9 whole eggs
200 g castor sugar
80 g dried cranberries
100 g white chocolate, chopped

Trim crusts from breads and discard.
Slice into triangles, butter one side of each and lay into dish.
Scatter cranberries and chocolate inbetween layers.
Cream sugar and eggs in a large bowl.
Bring cream and milk, nutmeg and lemon zest to the boil and make an anglaise with the egg mix.
Pour over bread, cover with baking paper and press overnight.
Remove paper and weights, and bake in a baine marie at 180ºC for 40 mins or until set.

Chocolate + Orange Brandy Snaps

125 g unsalted butter, soft
250 g castor sugar
50 g almond meal
50 g cocoa powder
50 g plain flour
100 g orange juice

Cream butter and sugar until pale.
Sift all dry ingredients and combine with butter.
Whisk in orange juice a little at a time.
Roll into clingfilm logs and freeze.
Cut into rounds and bake at 180ºC for 20 mins or until crisp.

Cava Granita

750 ml Cava Mediterraneo
660 ml water
260 g castor sugar

Bring 1/3 water and sugar to the boil to make a clear sugar syrup.
Combine with the remaining 2/3 water to cool down the syrup.
Add syrup to the Cava and give a quick whisk to combine.
Freeze until set.

Watermelon Sorbet

730 g watermelon puree (strained)
270 g castor sugar
370 ml water

Make a clear sugar syrup by bringing sugar and water to a simmer.
Cool to room temperature then combine with puree.
Freeze in containers or churn in an ice cream machine.

Olive Smearage

300 g kalamata olives, pitted
100 ml extra virgin olive oil
2 g maldon sea salt
2 garlic cloves

Slice olives thinly and press dry on towel.
Lay onto baking paper on a tray, sprinkle with salt and dry in a slow oven overnight.
Grind into a powder then combine with garlic and oil using a hand blender.

Herb-Crusted Tuna

1 small fillet tuna belly
2 tbsp dijon mustard
1 b. parsley
1 b. chervil
1 recipe salsa verde
100 g broad beans, blanched
20 g salted capers, washed
1 large desiree potato

Heat a frypan until smoking, add a splash of oil and quickly sear tuna on all sides.
Remove from heat and refrigerate immediately until cool.
Finely chop all herbs and combine.
Cover the tuna with dijon mustard and roll in herbs until well covered.
Wrap fillet tightly in climgfilm and refrigerate overnight.
Peel potato and slice as thinly as possible.
Fry at 140ºC until crisp then remove and season.

Assembly

Slice the tuna 5 mm thick and lay 4 or 5 pieces onto a plate.
Brush with a little olive oil and season with maldon salt.
Drizzle over a little salsa verde.
Garnish with broad beans, capers and crisps.