Matthew Ryle

RECIPE: Greengage clafoutis

My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.

Clafoutis batter (4/6 portions)

125g Milk (whole)
165g Caster sugar
150g Egg (should be 3 eggs)
70g Ground almonds
15g Custard powder
35g Brown butter
6 Greengage plums (fresh, stone removed)
50g Flaked almonds
Icing sugar (to dust, when baked)

Put 50g of butter in a hot pan and cook until nut brown.

Whisk the custard powder and sugar together, add the milk and whisk.

Add all remaining ingredients apart from the greengage and flaked almonds, mix well.

Pour into a buttered dish, add the fruit and flaked almonds. Cook at 170C for 40 minutes until risen, brown, and set in the middle.

RECIPE: Lamb Shakshuka

Perfect for a Sunday brunch, this lamb shakshuka along with some homemade pitta breads will get everyone digging in!

15g Garlic
90g Red onion
2tsp Smoked paprika
20g Olive oil
400g Peppers (sliced)
400g Tinned tomato
15ml Sherry vinegar
400g Merguez sausage meat
1Tbsp Harissa paste

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4/6 Eggs ( Old Cotswold)
4Tsp Labneh
4Tsp Harissa paste
5g Parsley (chopped)
Lemon wedges
Salt + pepper
Pitta bread

Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes.

Add the merguez sausage meat and harissa paste and cook for another 5 minutes.

Add the vinegar and reduce until almost gone, add tinned tomatoes and cook out for around 10 minutes.

Make little holes for your eggs. Crack eggs into each hole. Place a lid on top and cook on the stove until the eggs are cooked.

Season the eggs and finish the shakshuka with labneh, harissa, chopped parsley and lemon wedges. Serve some fresh baked pitta breads on the side.

RECIPE: Steak & Guinness Pie

Slow-cooked beef, dark stout richness, and a bone marrow centre stealing the spotlight.

4 portions (+ enough pie mix to freeze for another 4 person pie)

1kg Braised Beef (ox cheeks, short rib, feather blade)
750g Minced Beef
1 Small Bone Marrow (3-inch piece)
375ml Guinness
1.25L Brown Chicken Stock
750ml Red Wine
2 Shallots
500g Chestnut Mushrooms
5 Garlic Cloves
375g Potatoes (diced)
250g Carrots (diced)
½ Head Celery (diced)
Parsley, Tarragon, Chervil (chopped)
Black Pepper
Worcestershire Sauce
Balsamic Vinegar
1 Sheet Puff Pastry
1 Egg

Heat vegetable oil in a pan and caramelise the mince, shallots, mushrooms, and
garlic in batches until deeply browned. Drain excess fat and reuse the oil between
batches.

Boil the Guinness until reduced by one-third, then repeat with the red wine.

Combine the reduced alcohol and stock in a pan and bring to a simmer. Add the
cooked mince, shallots, mushrooms, and garlic. Cook over gentle heat for an hour,
skimming the fat regularly.

Add the potatoes and cook for eight minutes. Stir in the carrots and celery. Flake
the braised beef into the broth along with its cooking liquor.

Stir in black pepper, Worcestershire sauce, and balsamic vinegar. Just before
assembling the pie, add freshly chopped herbs.

Keep the pastry cold and cut it into 2cm strips. Place the bone marrow in the centre of the dish and fill it with the pie mixture. Wrap the pastry strips in a circular pattern over the filling.

RECIPE: Café de Paris butter

A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.

Café de Paris butter (4 portions)

250g Butter
20g Shallot (diced)
5g Garlic (chopped)
5g Tarragon (chopped)
10g Parsley (chopped)
10g Chervil (chopped)
2g Sage (chopped)
2g Basil (chopped)
20g Dijon mustard
10g Worcestershire sauce
20g Anchovies
15g Capers
2g Smoked paprika
15g Lemon juice
50g Guindilla chilli
Salt + pepper

Prepare all of your ingredients and mix well with soft butter, roll in clingfilm to make long cylinders, place in the fridge to set.

Serve with steak, shellfish or both! Treat yourself.

RECIPE: Honeycomb!

My favourite chocolate bar growing up as a kid was a crunchie, this is an adult version with dark chocolate and really easy to make.

Honeycomb (1 tray)

40g Honey (clear)
70g Liquid glucose
200g Caster sugar
3tbsp Water
10g Bicarb of soda

70% Chocolate
Maldon salt

Dissolve sugar in wet ingredients, heat to 165C. Take off the heat and whisk in bicarb, pour into a tray lined with paper or a mat. Don’t knock while cooling.

RECIPE: French onion soup x Burger

Combine the greatest dish in France and a burger. It makes for something pretty special. I will most definitely be making this again!

French Onion Soup (4 Portions)

500g Onions (Peeled and Finely Sliced)
35g Butter
1 Garlic Cloves (Peeled and Crushed)
1 Bay Leaves
Few Sprigs of Thyme (Leaves Picked)
100ml White Wine
500ml Beef Stock
25ml Soy Sauce

Slowly caramelise the onions in the butter in a heavy based pan. After 10 minutes add a pinch of salt, the garlic, and bay leaves. Cook, stirring regularly, until the onions are caramelised and brown, about 45 minutes. I know this sounds a long time but you’ll thank me later!

Pick the thyme leaves and add to the onions, along with the wine. Bring to a simmer and cook until the wine is reduced by half.

Add the beef stock and soy sauce and gently simmer for around 10 minutes.

Onion Soup Burger (1 Portion)

2 113g Beef Mince Balls
2 Slices Burger Cheese
Burger Sauce
Caramelised Onions (From Above)
2 Onion Steaks (Slowly Cooked, Finished With Butter and Worcestershire Sauce)
1 Burger Bun

Toast burger bun in a dry pan.

Smash beef mince and season well on both sides, melt burger cheese over each patty.

Construct your burger as the video shows, good luck finishing it!

RECIPE: Hazelnut pain perdu

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection. Topped with a vanilla cream and hazelnut praline makes for the perfect brunch treat!

Pain perdu mix (4 Portions)

375g Milk (whole)
125g Cream (whipping)
2 Egg yolks (Seabright sage, Clarence Court)
1 Eggs (Seabright sage, Clarence Court)
125g Caster sugar
1/2 Vanilla pod

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

Vanilla crème fraiche (4 portions)

150g Crème fraiche
100g Mascarpone
20g Honey
½ Vanilla pod
½ Lemon (juice and zest)

Mix all ingredients well and put in the fridge before use.

Hazelnut praline (1 Jar)

I always make a bit extra of this recipe, put it in a jar in the fridge and spoon it into your morning porridge or over some toast spread with Nutella.
300g Hazelnuts (skin removed and toasted)
225g Caster sugar
3tbsp Water
Pinch of salt.

Mix the water and sugar and bring to a deep amber caramel. When the caramel is ready add the hazelnuts, pour onto a tray and leave to set.

Blend the cooled hazelnut caramel into a praline paste.

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.

RECIPE: Tartiflette burger

Combining one of Frances greatest potato dishes with the burger. Someone had to do it! No need to serve chips with this one, its everything you need in one bun.

Bacon + shallot mayonnaise (4 portions)

1 Shallot
3 Garlic cloves
90g Mayo
25g Dijon
5 Bacon rashers
Salt + pepper

Grill the bacon until crisp. Slice the shallot and garlic and caramelise in frying pan.

Mix all ingredients in a bowl.

Tartiflette burger (1 portion)

2 113g Beef mince balls
2 Slices burger cheese
Bacon + shallot mayonnaise (from above)
1 Maris piper potato
40g Reblochon cheese
3 Streaky bacon
4 Smoked pickles
1 Burger bun

Boil the potatoes in boiling salted water. Leave to chill, smash in a frying pan and cook until crispy

Grill bacon until crisp

Toast burger bun in a dry pan

Smash beef mince and season well on both sides, melt burger cheese over each patty.

Melt the reblochon under a hot grill.

Construct your burger as the video shows, good luck finishing it!

RECIPE: Tuna Salad

Happy enough to call this a niçoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tomato sauce or Caesar salad dressing. It works perfectly for this salad.

Salad dressing (4 portions)

100g Tuna
100g Grapeseed oil
3 Anchovy fillets
20g Capers
½ Garlic (clove)
½ Lemon (zest + juice)
1 Egg yolk
-
Water
Salt + pepper

Add all of the ingredients into the blender and slowly add the oil to make a thick dressing. Taste and add more seasoning if needed. If the dressing is too thick add a little water. It should be a similar consistency to tomato ketchup.

Salad (1 portion)

1 Boiled egg (10 minutes)
Baby spinach
Treviso
Fennel
Cucumber
Tomato
Radish
Tuna
Nicoise olives
Dressing (from above)
Olive oil
Shallot (salted for 10 minutes)
Black pepper

Wash and cut all of the vegetables. Add to a large bowl with the dressing and half of the tuna.

Plate up, top with more tuna, olives and grated hard-boiled egg. Finish with some good quality olive oil and black pepper.

RECIPE: Chocolate mousse, port figs

Figs are in season! And there’s no better way to cook them than gently roasted with port. Beautifully light chocolate mousse is the perfect accompaniment. Give this simple dessert a go!

Chocolate mousse (4 portions)

135g chocolate (72%)
-
85g egg yolk
25g caster sugar
-
250g egg white
60g caster sugar

Melt the chocolate over bain-marie

Whisk the egg yolks with 25g of sugar until ribbon stage.

Make a French meringue with the egg whites and 60g sugar, make sure it’s nice and stiff.

Whisk the melted chocolate into the egg yolks, followed by 1/3 of the egg white.

Gently fold in the remaining 2/3 of egg white. Place in the fridge to set.

Port figs (4 portions)

4 Figs
20g Butter
100ml Port
½ Lemon (zest)
25g Light brown sugar

Cut the figs in half, top with butter, lemon zest and sugar. Pour port over the figs and cook at 180C for 20 minutes, figs should be soft and port cooked to a syrup.

To finish

Maldon salt
70% chocolate (grated)
Toasted pistachio