Matthew Ryle

Ham & cheese galette

Buckwheat crepe (12 crepes)

500g Buckwheat flour
15g Maldon salt
1 tsp Honey
1L Water

In a bowl mix the flour, salt, honey, and 500ml of the water. Mix well, cover, and leave in the fridge for 12-24h to rest.

Take it out of the fridge 30 minutes before you need it. Whisk in the remaining 500ml of water. Mix very well.

You may need to add some extra water depending on the flour you have used, you don’t want the mix to be too thick otherwise you won’t get those bubbles in your crepes.

In a hot crepe pan (220-240C) pour your mix and cook as the video.

Sliced jambon blanc

Gruyere cheese
Chopped chives
Salt + pepper
1 Egg (Clarence Court, Burford Brown)
Lightly dressed salad leaves

If you want the vinaigrette recipe let me know here.

Oeufs a la neige (floating island)

Crème anglaise (4 portions)

300ml Milk (whole)
300ml Whipping cream
1 Vanilla pod
6 Egg yolks
100g Sugar (caster)

Heat the milk/cream with the vanilla to infuse. Pour over the whisked egg yolk + sugar mix.

Pour back into the pan and cook till it coats the back of a spoon, if you have a probe you are aiming for 82C

Dry caramel (4 portions)

100g Sugar (caster)
50g Hazelnuts

In a pan cook the sugar until you get a dark caramel. Pour over the cooked meringue. With the left over caramel add the hazelnuts and coat in caramel.

Meringue (1 large mould)

160g Egg white
320g Sugar (caster)

Whisk the eggs until foamy on a low speed.

Increase the speed and add the sugar one spoon at a time.

Once all the sugar is in, whisk to a medium peak.

Spray a mould with non-stick spray, fill the mould 2/3 of the way.

Bake in bain marie for 40-60mins at 130C no fan. The top should be lightly golden and meringue slightly firm and coming away from the edge of the mould.

Flip out immediately.

Pain perdu

Pain perdu mix (4 Portions)

750g Milk (whole)
250g Cream (whipping)
3 Egg yolks (Seabright sage, Clarence Court)
2 Eggs (Seabright sage, Clarence Court)
250g Caster sugar
1 Vanilla pod

Mix all ingredients together in a bowl with a whisk. Pour into a dish ready to soak your brioche.

Pain perdu (1 Portion)

1 Brioche
Mix (from above)
30g Butter
30g Demerara sugar

Soak a thick slice of brioche in the pain perdu mix for at least 10 minutes. Take out and leave to drain for a minute.

Melt the butter in a pan and sprinkle both sides of the brioche with sugar. Colour on both sides in foaming butter and place in the oven for a minute or two if the pain perdu is still feeling soft.

Chantilly cream

250g Whipping cream
25g Icing sugar
½ Vanilla pod

Whisk everything together until you have soft peaks. Serve on top of your pain perdu once cooked.

Quiche lorraine

Shortcrust pastry (1 quiche)

450g Plain flour
225g Butter
6g Salt
75ml Water
1 Old Cotswold legbar egg (Clarence Court)

With the paddle attachment mix: flour, butter and salt to crumb stage. Then add the water and egg over a medium speed.

As soon as the mix has come together turn the machine off and finish by hand. It’s very important not to overwork shortcrust pastry.

Roll to the thickness of a pound coin. Line a buttered/floured quiche mould. Prick with a fork and blind bake at 200C for 15 minutes. (use rice or baking beans to stop the pastry from rising)

Remove the rice, egg wash and place back in the oven for another 5 minutes or until the pastry has a nice brown colour.

Quiche (1 quiche)

4 Old Cotswold legbar egg (Clarence Court)
3 Old Cotswold legbar egg yolks (Clarence Court)
1 x Large onion
200g Lardons (ventreche pancetta)
475g Whipping cream
85g Gruyere (grated)
1/4tsp Nutmeg
Salt+pepper

Start by mixing your quiche egg mix: eggs, yolks, cream, seasoning and nutmeg. Whisk until combined but done aerate.

Cut your pancetta into lardons and colour in a pan until browned and slightly crisp. Remove lardons from the pan and add the diced onions. Cook the onions slowly until completely soft.

Put the onions in the base of the quiche, followed by the cooked lardons and finally the grated cheese. Pour over the egg mix, not all the way to the top, leave the last top up for when the quiche is in the oven.

Turn the oven down to 130C. Cook the quiche for 20-25minutes or until the egg has just set. It will puff slightly and go nicely golden on top. Leave to stand but eat while it’s still warm for the best quiche!

Cheese soufflé

Cheese base (4 Portions)

20g Butter
20g Flour
100g Milk
100g Comte cheese (grated)
40g Double cream
15g Dijon mustard
Nutmeg (grated)
3 Egg yolks (Clarence Court)

Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes.

Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add your egg yolks, blend until smooth.

Cheese souffle (4 Portions)

210g Cheese base (0.5 recipe above)
200g Egg white (Burford brown, Clarence Court)
Lemon juice

Whisk the egg whites to stiff peaks with a little lemon juice, fold with the warm cheese base and pipe into souffle moulds. Which have been brushed with soft butter and flour.

Bake in a bain marie at 150C for 16-20 minutes, it may longer if you are using bigger moulds.

Turn out onto a tray and cover with grated parmesan.

Cheese+leek sauce (4 portions)

1 Leek
1 Garlic clove
50g Butter
200g Double cream
80g Gruyere
Salt + Pepper

Sweat your leeks and garlic in butter, once soft add some seasoning, cream, cheese and seasoning.

Pour over your cooked souffle and put back into the oven at 200C for around 5 minutes until gratinated all over.

Brouillade d'oeufs

Brouillade d’œufs (1 Portion)

3 x Braddock whites duck eggs (Clarence Court)
30g Butter
30g Crème fraiche
5g Chives
Salt + Pepper

Whisk your eggs and pour into a pan with your melted butter, stir with the back of a fork. And slowly cook to get very small sheets of cooked egg.

Once you have soft scrambled egg texture, turn the heat off, add the remainder of the butter, crème fraiche and chives and stir.

Plate the scrambled eggs on a piece of fried bread and enjoy!

The PERFECT French omelette

Omelette (1 Portion)

3 x Old Cotswold legbar eggs (Clarence Court)
5g Fine herbs (tarragon, chervil, chives)
Salt+pepper
10g Butter

Whisk your eggs, herbs and seasoning together.

In a medium-heat non-stick pan add your butter and leave until lightly foaming. Add your eggs and stir with the back of a fork.

Once you have scrambled egg texture, knock the majority of the eggs towards the top of the pan, leave to set, then fold.

Flip on to a plate and brush the hot omelette with cold butter.

Croque madame

Cheese sauce (4 Portions)

40g Butter
35g Flour
300ml Milk
150g Gruyere
Nutmeg
1 Egg yolk
Salt+Pepper

Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes.

Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add one egg yolk, blend until smooth.

Eggy mix (4 Portions)

4 Whole eggs (Burford browns)
150ml Milk
50g Butter
Salt+pepper

Whisk together in a tray and soak your bread for 1 minute on each side.

Fry the bread on each side until coloured on each side.

Building the croque:

Bread
50g Gruyere (grated)
Good quality sliced ham
Cheese sauce (above)
Dijon mustard

Start the build with grated gruyere cheese, top with sliced ham, gruyere bechamel and more cheese on top. Spread the top slice of bread with Dijon and stack.

Cover the top of the croque with more bechamel and place it in the oven at 180C for 10 minutes, make sure the top is nicely coloured.

Fry egg in foaming butter. Place the egg on top of the croque and you’re good to go.

Oeufs benedicte

English muffins (4 Portions)

225g Flour (strong)
0.5tsp Salt
0.5tsp Sugar
5g Yeast (dried)
25g Butter
125g Milk (whole)

Make the milk slightly warm. Mix all ingredients well for 5 minutes with the dough hook

Leave to prove for 20 minutes, roll to the correct thickness using fine semolina, can cut into disks.

Leave for another 20 minutes and prove covered.

Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for a couple of minutes.

Poached eggs

FRESH eggs (burford browns)
White wine vinegar

Place a good amount of vinegar into a pan of almost simmering water. You’re looking for the really small bubbles coming up from the bottom of the pan.

Crack the eggs into the pan and let them do their thing. They should cook for around 2.5 minutes before they’re ready.