the chalet kitchen recipe book by scott dunn

THE CHALET KITCHEN

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SINCE 1986, SCOTT DUNN CHEFS HAVE BEEN SERVING THE VERY BEST SKI FOOD IN OUR LUXURY CHALETS ACROSS THE ALPS. AND OVER THE YEARS, THEY HAVE BEEN ASKED TIME AND TIME AGAIN BY GUESTS TO JOT DOWN RECIPES AND REVEAL THE SECRETS OF THEIR DELICIOUS DISHES.WE’D OFTEN THOUGHT HOW NICE IT WOULD BE TO PRODUCE A COOKBOOK FOR GUESTS, SO THEY CAN TAKE A SLICE OF THE MOUNTAINS BACK WITH THEM. AND - NEARLY 30 YEARS IN THE MAKING - WE FINALLY DID IT: A SELECTION OF SCOTT DUNN FAVOURITES THAT HOPEFULLY WILL INSPIRE YOU TO RECREATE THE MAGIC OF YOUR SKI HOLIDAY IN YOUR KITCHEN AT HOME.

HAPPY COOKING,

ROB DALEY EXECUTIVE CHEF

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CONTENTSOur Chefs

Mountain Food

Cooking for ChildrenChicken ThighsBread & Butter Pudding

BreakfastFull EnglishMushroom & Poached Eggs

Afternoon TeaFor Chocoholics!

Bread

Apéritif

Ping’s FoodMushroom Laksa

Rob’s FoodOystersTuna TartarePork FilletMille-Feuille

Yen’s FoodCrab ToastConfit Pork BellyDuck BreastToffee Pannacotta

Sergio’s FoodLamb TartareRoast CodQuailCheesecake

Index

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OUR CHEFS

MOST OF OUR CHEFS HAVE WORKED THEIR WAY UP THROUGH THE RANKS OF RESTAURANTS

AND HOTELS BEFORE JOINING US.

YEN

We like to think of Yen as one of our home-grown talents but she is really a self-taught culinary whizz. After her first winter with Scott Dunn working as a 2nd chef in St Anton, Yen has gone on to become one of our most sought-after chefs. Watching her at work never ceases to impress us - she is so organised, efficient and unflappable, producing one amazing dish after another.

SERGIO

Sergio grew up near Santander in Spain before moving to the UK where he spent a number of years working in different restaurants. He then decided to spend a winter in the Alps, joining Scott Dunn in 2011. Since then, Sergio has worked for us in all our winter chalet resorts and has just finished his fourth summer in Mallorca. His national heritage shines through in his dishes but Sergio’s repertoire extends far beyond paella and tapas (although you will be hard-pressed to find tastier!).

PING

Ping grew up surrounded by good food in a town called Ipoh in Malaysia, which is revered as a must-visit destination for gastronomic travellers. Her passion for cooking started at a young age and continued at university where she would get tips from her mother over Skype on how to hold a ‘wok chan’ or ladle. A few years later with many recipes and a wealth of experience under her belt, she applied for the 10th series of MasterChef, which she went on to win.

ROB

Cooking has taken Rob all over the world and a genuine love of food keeps him constantly looking out for new or improved dishes. Having spent 10 years working in various Scott Dunn chalets over the Alps and also in the Mediterranean villas, Rob was then persuaded to share his experience in the role of Executive Chef. He now leads our team of chefs, putting them through their paces at training and then supporting them throughout the season.

At Scott Dunn, we encourage our chefs to bring their own personality to their dishes. There are no set menus when working with us, so they have a lot of freedom when putting together their bespoke menus for each set of guests throughout the season. For many of our chefs, this is a welcome departure from their previous role, as most will have worked their way up through the ranks of restaurants and hotels before deciding to join us.

When we are recruiting our chefs, we look for individuals with real talent, passion and flair. When we first get them in the kitchen, we judge them not only on their skills but on their vision and ability to take that vision and create a really tasty and visually appealing meal. Once a member of the Scott Dunn team, our chefs are then given further nurturing to help build on their existing skills. We’re thrilled that so many of them stay well beyond their first season.

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MOUNTAIN FOOD

THE NEW SKI FOOD TAKES ELEMENTS OF TRADITIONAL ALPINE FARE AND ADDS A

CONTEMPORARY TWIST.

The unique geography and climate of the Alps have given rise to a host of exciting foods and dishes through necessity. Once designed to keep locals alive through the bitter long winter they now provide the perfect fuel for a hard day’s skiing.

The dishes are hearty and rich. Rustic and strong. The fondue. The Raclette. The Tiroler Gröstl. The Potée Savoyarde. All share the same DNA but also have their own personality and place on a traditional ski holiday.

We have found over the years more and more guests prefer lighter food and request this as well as the more traditional alpine dishes, so we serve a mix of traditional hearty food and more modern, lighter meals.

Shopping in the mountains is tough and time consuming. Each week our chefs leave the resorts to shop where the locals shop. It is always a fight to get their hands on the best produce – supply is limited in the mountains. During the week, they shop locally in resort visiting butchers, small delicatessens and the local market to ensure that they are using the freshest ingredients.

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COOKING FOR CHILDREN

PREPARING CHILDREN’S FOOD GIVES YOU A CHANCE TO BE REALLY CREATIVE, IT’S ALL

ABOUT REALLY FUN PRESENTATION.

Cooking for children is something that chefs and nannies at Scott Dunn know better than anyone else. Great fresh food is an important aspect of your children’s holiday and is just one of the reasons we work with mother and MasterChef 2014 winner, Ping Coombes.

Ping has created a children’s menu of delicious dishes incorporating flavours from around the world. The menu is fantastic for introducing little ones to new tastes and has been designed to get children involved in the cooking as much as possible.

Our chefs devise your children’s menu each day; making sure meals are healthy and nutritious is just as important as fun and tasty. Firm favourites such as spag bol are pitted against exciting newcomers such as lamb kebab wraps.

And if your children fancy themselves as the next Jamie Oliver then a pizza factory is the perfect opportunity for them to indulge their culinary skills.

Most importantly, we listen to the parents – they know best!

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INGREDIENTS - SERVES 4-6

FOR THE CHICKEN

6 thighs or drumsticks (skin on)

5 tsp water

2 cloves garlic

10g ginger, peeled

1½ tbsp soy sauce

¼ tsp sesame oil & 1 tsp olive oil

2 tbsp honey

FOR THE RICE

200g jasmine rice

2 tbs butter

1 clove garlic, finely chopped

400ml chicken stock

FOR THE SALSA

2 x 165g cans of sweetcorn

1 ripe avocado, diced

10 cherry tomatoes, quartered

juice of ½ lime

METHOD

Using a mini chopper or blender, blitz the garlic and ginger for the chicken into a fine paste with 5 tsp water and 1 tsp olive oil.

Marinate the chicken with the ginger and garlic paste, soy, sesame oil and honey for at least ½ hour. If you keep chicken in the fridge, remove the chicken from the fridge 10 mins before putting it in the oven.

Preheat oven to 180°C. Roast the chicken for ½ hour. Check with meat thermometer whether chicken is cooked (must reach at least 74°C).

For the rice, in a pan heat the butter until melted. Add rice and incorporate well with the butter. Add chicken stock and simmer on low heat. As soon as the rice starts to absorb all the stock, add garlic and mix well into the rice, cover, remove from the heat and let it stand for at least ½ hour.

Mix all salsa ingredients together.

To serve, if you can, use a fun mould to shape the rice and then place the chicken and salsa around it.

WITH SOY, GINGER & HONEY

METHOD

Preheat oven to 150°C.

Heat the cream and milk till just under boiling point, add orange zest and set aside.

Mash the bananas until they are easily spread.

In a big mixing bowl (enough to hold the cream and milk mixture) beat eggs, sugar and vanilla extract till pale. Pour the cream and milk mixture gently into the egg mixture and mix well.

Butter a dish. Slice the fingers lengthways and dip them into the custard mixture. Repeat. Line the dish with half of the soaked fingers, spread in the mashed bananas and top with the other half of the brioche fingers.

Pour the rest of the custard into the dish, completely soaking the brioche fingers. Let it stand for 20 - 30 mins.

Place the dish in a roasting pan that is half full with hot water. Bake for 35-45 mins. The top should be crusty and the pudding wobbly in the middle.

BREAD & BUTTER PUDDING

WITH BANANA & CHOCOLATE CHIPS

CHICKEN THIGHS

TOP TIP: IT’S AMAZING HOW CHILDREN WILL SUDDENLY EAT ANYTHING BECAUSE

IT LOOKS LIKE A TEDDY BEAR!

INGREDIENTS - SERVES 4-6

8 chocolate chip brioche fingers, approx. 280g

2 ripe bananas

250ml cream

250ml whole milk

70g sugar

½ tsp vanilla extract

2 eggs

½ orange zest

TOP TIP: THIS SIMPLE RECIPE IS IDEAL FOR GETTING LITTLE SOUS CHEFS INVOLVED, GET THEM TO DO THE BRIOCHE DIPPING.

for

for

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BREAKFAST

IN THE MOUNTAINS YOU CAN ENJOY A HEARTY BREAKFAST GUILT-FREE... YOU ARE GOING

TO BURN IT OFF ON THE SLOPES.

On no other holiday is breakfast quite such an event or quite so important as on a ski holiday. It is about fuel for the day and it needs to be quick. As the sun slowly rises over the mountain peaks, our teams are quietly preparing your breakfast. They pile the table high with the freshest fruit, smoothies, pastries and orange juice for you to enjoy before you indulge in something hot and filling from the kitchen.

Mornings can be stressful – there are gloves to find, suncream to apply, children to dress and, worst of all, ski boots to put on. The hot breakfasts are designed to be tasty but more importantly quick to cook so we can get you on the slopes as soon as possible. Warm up on the green and blue runs with an English breakfast or bacon sandwich. Or hit the red runs with the Chef’s daily special.

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METHOD

Bring a 5 litre deep pan of water to a simmer and add 50g vinegar.

Heat a frying pan with 80g butter until foaming.

Turn up the heat and add the mushrooms, season and toss once.

Resist the temptation to stir the mushrooms and let them colour.

Start toasting your bread.

Once the mushrooms are nearly ready, slip the eggs gently into the water.

Poach the eggs for 3 mins and remove with a slotted spoon and place on kitchen roll.

Plate up and serve.

MUSHROOMS & POACHED EGG

INGREDIENTS - SERVES 4

2 tomatoes cut in half

250g button mushrooms, quartered if necessary

8 rashers of streaky bacon

8 sausages

4 fresh eggs

butter

METHOD

Put the oven on low to keep everything warm once cooked.

Fry the sausages slowly in a little vegetable oil until cooked (about 12-15 mins), remove from pan and keep warm.

Fry the mushrooms in the sausage pan with a large knob of butter over a medium heat.

Season the tomato with a little salt and pepper. Place a knob of butter on each and place under a medium-hot grill, keep warm.

Grill the bacon until it’s as crispy as you like it, keep warm.

To finish, fry the egg in a little oil in the sausage and mushroom pan.

Plate up and serve.

FULL ENGLISHTHE PERFECT FUEL FOR A PERFECT POWDER DAY

A SIMPLE BUT EFFECTIVE BREAKFAST THAT IS ALSO PERFECT AS SUPPER


400g button mushrooms, quartered if necessary

4 fresh eggs, cracked into ramekins

50g white vinegar

brown bread for toast

butter

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AFTERNOON TEA

THE CAKES ARE CENTREPIECES OF THE TABLE WHEN YOU ARRIVE BACK AT THE CHALET,

IMMEDIATELY CATCHING THE EYE AND ARE NEVER AROUND FOR LONG.

The chalet holiday in the Alps is epitomised no better than by tea and cake back in the chalet after a fun-packed day on the slopes. Our chefs prepare a delicious afternoon tea for you, from freshly baked breads to sweet treats, which you can enjoy in front of the log fire while reliving the day’s adventures.

British classics such as scones, Battenburg and Victoria sponge rub shoulders with their European counterparts such as Sachertorte, Eclairs and Black Forest gateau. The cakes are the centrepieces of the table when you arrive back at the chalet, immediately catching the eye and are never around for long.

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OHOLICS!

ESPRESSO CHOCOLATE CAKE CHOCOLATE ORANGE & PISTACHIO CUPCAKE

FOR CHOC

INGREDIENTSMakes 1 cake

SPONGE

180g butter

200g caster sugar

4 eggs

150g self-raising flour

60g cocoa powder

2 cold espresso shots

100g chocolate

ESPRESSO GANACHE

200g dark chocolate

80g cream

1 cold espresso shot

DECORATION

80g butter

100g icing sugar

25g cocoa powder

100g chocolate

METHOD

Pre-heat oven to 170°C.

Line the base and sides of an 8 inch cake tin with greaseproof paper.

Sieve together the flour and cocoa powder in a bowl. And melt the 100g of chocolate in a bowl.

In another bowl, cream the butter and sugar together until light and fluffy. Beat the melted chocolate into the butter mixture quickly. Add the eggs one at a time.

Fold in the flour mixture and add 2 cold espresso shots.

Level the mixture in the cake tin and bake in the oven for 25-30 mins until a skewer comes out clean.

Leave to cool for 10 mins then remove from tin and place on a cooling rack until cold.

Prepare the ganache; place all the ingredients in a heatproof bowl and melt. Then whilst cooling, beat regularly to lighten the ganache. Once cool, spread the ganache over the sponge.

Prepare the buttercream; beat the butter, icing sugar and cocoa powder together. Place into a piping bag fitted with a star nozzle. Pipe stars around the circumference of the cake.

Using a peeler shave the chocolate, cover the top of the cake with the shavings.

TOP TIP: THE COFFEE PROVIDES A DEPTH OF FLAVOUR NOT A HIT SO ADD ANOTHER ESPRESSO IF NEED BE!

INGREDIENTSMakes 12 cupcakes

CUPCAKES

50g cocoa powder

80g self-raising flour

100g sugar

40g pistachios, chopped

100g butter

50g dark chocolate

3 eggs

1 orange

BUTTERCREAM

160g butter

200g icing sugar

50g cocoa powder

METHOD

Pre-heat oven to 170°C.

Zest and juice the orange, keep separate.

Mix the self-raising flour, cocoa powder, sugar and pistachios together in a bowl (hold back a handful of pistachios for decoration).

In another bowl, melt the chocolate and butter. Once melted remove from heat and add the eggs. Add half the orange zest and juice.

Add the dry ingredients to the melted chocolate mixture. Stir to combine, do not worry if a little lumpy.

Divide the mixture equally between cupcake cases and bake for 12-15 mins until a skewer comes out clean.

Make the buttercream by beating the butter, icing sugar and cocoa powder and the rest of the orange zest together.

Pipe swirls of the buttercream carefully onto the top of the cupcakes and scatter with chopped pistachios.

TOP TIP: TO MELT THE CHOCOLATE BREAK IT INTO SMALL PIECES IN A HEATPROOF BOWL AND PLACE

OVER SIMMERING WATER. STIR GENTLY UNTIL SMOOTH THEN REMOVE FROM HEAT.

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BREAD

INGREDIENTSMakes 8 rolls

250g bread flour

160g water (heated to approx. 35°C)

5g fine salt

2.5g dried yeast or 7.5g fresh yeast

The smell of fresh bread is one of the most satisfying in the world. Our chefs and hosts often share the responsibility of making the dough each day. We use a ‘no need to knead’ technique that substitutes extra time letting the dough stand for elbow grease. Making bread this way easily fits into the chalet team’s routine.

TOP TIP: MIX THE DOUGH WITH THE HANDLE OF A WOODEN SPOON, IT WILL SAVE YOU SCRUBBING DOUGH OFF YOUR HANDS.

METHOD

Place all the flour and salt in a bowl and gently stir. Sprinkle in the dried yeast or crumble in the fresh yeast.

Add the water.

Stir together until mixed (approx. 1 min).

Cover the bowl with clingfilm.

Leave in a warm place for at least half an hour.

Remove dough from bowl and gently knead for 1 min.

Return to bowl and cover with clingfilm again.

Once the dough has doubled in size it is ready to use (approx. 30-45 mins).

CLASSIC FRENCH DOUGH

METHOD

Sweat the onions in the butter with a pinch of salt until golden brown. Set aside to cool to room temperature.

Using a little flour flatten the dough out into a rectangle. Place on a floured bench, spread the onions over the dough and roll, then split equally into 8 parts.

Put in the oven at 170°C for 15-20 mins.

CARAMELISED ONION SWIRLS

INGREDIENTSMakes 8 swirls

Dough as above

300g onion, peeled and sliced (approx. 2 onions)

30g butter

Our guests love caramelised onion swirls, a tasty and attractive bread roll that works well for light lunches or served as a side.

This is a great base dough for making many different variations of bread, from a classic focaccia to a simple soft bread ideal for sharing.

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APÉRITIF GRAPEFRUIT GIN & TONICFor a fruity twist on the traditional Gin & Tonic, add citrus fruits and herbs. Andy Seach at BarFlyUK created this lovely drink for us, it’s deliciously refreshing after a day on the slopes.

METHOD

Take a tall chilled highball glass.

Add the ice.

Add the grapefruit wedge (squeeze as you put it into the glass), kaffir lime leaf

and sprig of lemon verbena.

Add the gin and follow straight away with the tonic.

INGREDIENTS

50ml Sipsmith Gin

150ml Fever Tree Tonic

1 grapefruit wedge

1 kaffir lime leaf

1 sprig of lemon verbena

4 or 5 ice cubes

THE DRINKS THAT GUESTS ENJOY IN THE CHALETS ARE AS IMPORTANT AS THE FOOD, AN APÉRITIF BEFORE DINNER IS THE PERFECT WAY

TO START YOUR EVENING.

TOP TIP: IF YOU HAVE TIME, INFUSE THE GIN WITH THE GRAPEFRUIT, KAFFIR LIME LEAF AND LEMON VERBENA IN ADVANCE

AND ADD THE TONIC AND ICE JUST BEFORE SERVING.

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PING COOMBES MASTERCHEF WINNER 2014

YOU WILL ALWAYS FIND DRIED CHILLIES IN MY CUPBOARD AT HOME, THEY ADD A REAL

KICK TO SO MANY DISHES.

TOP TIP

My best bit of advice is to prepare and layout all the ingredients before you start cooking. It sounds so simple but it really does make your life easier when you’re further into a recipe and juggling many ingredients at once.

RESTAURANT

I adore a little place called Hunan on Pimlico Road in London. They serve tapas size dishes of various textures, temperatures and flavours. You never know what you will be served as there are no menus, however it is consistently good and I love a surprise.

FAVOURITE FOOD

Anything that my mum cooks; there’s something really special about recipes from your childhood. For me they always bring back memories from growing up in Malaysia. My love of food started there and has influenced everything that I cook.

BEST INGREDIENT

You will always find dried chillies in my cupboard at home, they add a real kick to so many dishes and can be used for flavouring oils, adding to curries for heat and flavour, marinating meats and much more, they are so versatile.

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In the chalets we make this delicious warming laksa with a deep-fried duck egg (pictured), here is a simplified version to recreate at home.

MUSHROOM LAKSA


30g dried porcini mushrooms

1 vegetable or porcini stock cube

2 medium eggs

200ml coconut milk

½ tsp sugar

salt & black pepper

1 tsp soy sauce

100g glass noodles

2 tbsp butter

370g mixed wild mushrooms

FOR THE SPICE PASTE

3 tbsp vegetable oil

5 or 6 green chillies, cut into chunks with the seeds

2 lemongrass stalks, with the top two inches discarded, cut into chunks

1 medium red onion

20g ginger, peeled and cut into chunks

20g galangal, peeled and cut into chunks

1 tsp ground coriander

½ tsp ground turmeric

40g dried porcini mushrooms

METHOD

Soak the porcini in 700ml of hot water for 1 hour. Strain the mushrooms and set aside, then dissolve your stock cube in the soaking liquid.

Next, make the spice paste. Blend all the ingredients for the paste together until smooth, then fry the mixture over a low to medium heat for about 5-10 mins. Set aside.

Cook the eggs in boiling water for 5 mins. Remove and plunge into cold water to stop them from cooking.

To make the broth, bring the porcini stock, 450ml water and the coconut milk to a boil. Season with salt, sugar and soy sauce. Pass the broth through a fine sieve into another pan.

Rehydrate the glass noodles in just enough hot boiling water to cover for 5 mins. Drain and set aside.

To assemble, first put the broth over a low heat.

Fry the mushrooms and porcini in the butter over a high heat for about 2 mins until they start to soften. Season with salt and pepper and remove from the heat.

Divide the glass noodles into each bowl (shallow ones are best), and top them with the mushrooms.

Peel the eggs and cut in half, and place on top.

Ladle on the hot broth and serve.

TOP TIP: SAVE LEFTOVER LEMONGRASS AND POP INTO YOUR GIN AND TONIC FOR A DRINK WITH A TWIST.

WITH GLASS NOODLES

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ROB DALEY EXECUTIVE CHEF

ROB’S TOP TIP: NEVER BE STINGY ON THE BUTTER OR SALT!

FAVOURITE INGREDIENTS

It has to be Raclette cheese from the weekly market in Val d’Isère. There are a few variations but my favourite flavours are the traditional raw milk and smoked. Serve with new potatoes, cured meats and a simple salad for a hearty winter’s meal.

THE MOUNTAINS

I am lucky to have called the Alps my home for more than 10 winters. I have cooked in some of the best chalets and skied the best powder in the world! Here’s to another snowy winter and a season of gastronomic treats.

BREAKFAST

Along with a good coffee, the deceptively simple croissant is my favourite way to start a day. Whenever I am in France, the quest to find the perfect croissant is a journey I enjoy every time. Sadly, in France, the coffee isn’t as good as they think it is!

RESTAURANT

After skiing the Arlberg’s epic powder in St Anton, retire to the rustic Rodelalm for a Schweinshaxe for one. With a fantastic sun terrace and being located at the bottom of a toboggan run, it’s easy to settle in for the afternoon here.

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TUNA TARTARE

INGREDIENTS

4 oysters

80g sugar

100g red wine vinegar

chives, finely chopped


200g sashimi grade tuna

1 red tomato

1 yellow tomato

1 spring onion

1 bunch coriander

1 bunch dill

15g wasabi paste

1 egg yolk

50g grape seed oil

1 lemon and 1 lime

black sesame seeds

TOP TIP: AS YOU OPEN THE OYSTER, TRY NOT TO LOSE ANY OF THE PRECIOUS OYSTER JUICE.

METHOD

Place the sugar and 80g water in a saucepan. Bring to the boil for 2 mins then remove from the heat.

When cool, add the red wine vinegar and transfer to a shallow container and freeze.

Once frozen, scrape with a fork to break up and return to the freezer.

Open the oyster using an oyster knife, hold it with the flat side of the shell facing upwards. Insert the knife into the hinge until the flat top shell releases. Use the knife to loosen the oyster from the shell. Carefully remove all pieces of shell.

Serve each oyster with a teaspoon of granita and a sprinkle of chives.

OYSTERSWITH RED WINE VINEGAR GRANITA & CHIVERed wine vinegar and shallot is a French classic, refined by harnessing the subtler flavour of chive while the granita introduces texture.

METHOD

Prepare the wasabi mayonnaise first; place the egg yolk, wasabi and a pinch of salt in a small mixing bowl. Slowly, whisk in the grape seed oil, at first one drop at a time until half is incorporated then you can go faster. Add lemon juice to taste. Place in a piping bag.

Dice the tuna carefully and place in a bowl, cover with clingfilm and keep in the fridge until serving.

Quarter the tomatoes and deseed. Into another bowl, dice the tomato flesh and finely slice the spring onion. Finely chop a few leaves of coriander and dill. Squeeze the juice of half a lemon and a drop of grape seed oil into the bowl and gently mix.

When ready to assemble, fold the tuna, tomato mixture and pinch of salt together gently so that the ingredients are not bruised. Press lightly into a metal ring and remove. Pipe dots of wasabi mayonnaise onto the top of each tartare, sprinkle on the black sesame seeds and dress with dill and coriander.

An elegant amuse bouche that our Flagship chalets might serve as a surprise course. Double the portion for a starter and add diced avocado and fennel seed croutes.

TOP TIP: THE TUNA MUST BE VERY FRESH AND ASSEMBLED AT THE LAST MOMENT SO THAT IT IS AT ITS BEST.

WITH WASABI MAYONNAISE & SESAME SEEDS

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1 pork fillet (approx. 1kg)

2 packets streaky bacon

half a cauliflower

milk

130g butter

5 large potatoes

1 bag baby spinach

2 shallots

2 cloves of garlic

50g dates - chopped

1 egg

flour

breadcrumbs

splash of milk

1 apple (Granny Smith)

thyme (half tsp)

sage

200g good quality chicken or veal stock

100g medium dry cider

PORK FILLETWITH DATE & BACON CROQUETTE, ROAST APPLE & SPINACH

METHOD

First trim the pork fillet to remove any sinew. Top and tail the fillet to leave a 24cm cylinder – put the ends to one side for now.

Lay out 1.5 packs of the streaky bacon on a layer of clingfilm. Sprinkle with chopped sage and place the pork fillet in the middle. Lightly season and roll tightly. Do this in the morning to give the pork time to set in shape.

For the croquettes, place the reserved pork, half a teaspoon of salt and thyme in a food processor and pulse until finely chopped. Cut the remaining bacon and fold into pork mixture along with the dates. Roll the mixture into balls and place on a plate to chill for half an hour.

Meanwhile, chop the cauliflower into small florets, place in a saucepan and cover with milk. Add a large pinch of salt. Bring up to a simmer and then put on the lid, continuing cooking for 10 mins. Remove lid and cook until the milk has almost evaporated. Remove from heat, add 50g of butter and purée in a food processor. Chill until needed. You can reheat the purée later.

Peel and dice the potatoes into cubes. Deep fry in 130°C until tender (approx. 7 to 8 mins). Remove the potatoes and cover until needed.

Prepare 3 bowls, one with flour, one with a beaten egg with a splash of milk and one with breadcrumbs.

The croquettes can now come out of the fridge. Dip in flour, then the egg and lastly in the breadcrumbs. Chill again until ready to cook.

In a small saucepan, fry a diced shallot over a high heat until golden brown. Finely dice the garlic and add half and fry for a further minute. Deglaze pan with the cider and then reduce until syrupy. Add the stock and reduce by half. Strain through a fine sieve and return to heat to reduce by a further third until slightly thickened. Reheat the sauce prior to serving.

TOP TIP: THE PORK FILLET, CROQUETTES AND PURÉE CAN BE PREPARED WELL IN ADVANCE TO TAKE THE PRESSURE OFF.

A hearty autumn and winter dish, full of flavour and rich colours.

Pre-heat the oven to 160°C. When ready to finish the dish, remove the pork fillet from the clingfilm and pan fry over a medium heat in vegetable oil. When it is lightly coloured on all sides, place in the oven for 8 to 9 mins.

Deep fry the pork croquettes at 170°C until golden. Transfer to the oven tray with the pork.

Cut an apple into 8 wedges and place in a pan with 30g of butter and colour over a medium heat. Add to the oven tray with the pork and croquettes, cover with tin foil and keep warm whilst the pork fillet rests.

Take the potatoes and deep fry again at 170°C until golden (approx. 4 mins).

In a large pan, sweat the other shallot and garlic with 50g of butter and a pinch of salt until soft.

Add the spinach and half a teaspoon of salt, stir once and then cover for 2 mins. Then remove spinach from the pan and gently squeeze to remove excess liquid.

To plate up, place a tablespoon of cauliflower purée on a pre-warmed plate and swipe. Add spinach in an oval shape next to it. Slice the port fillet and place 2 pieces on top of the spinach. Place a croquette and 2 apple wedges on the side and finish with a drizzle of sauce.

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MILLE-FEUILLECHESTNUT & HAZELNUT, WITH PEAR & CHOCOLATE ICE-CREAM

METHOD

Pre-heat the oven to 170°C.

Melt the butter over a gentle heat, remove and whisk in the icing sugar.

Lay 1 sheet of filo pastry on a board and brush lightly with the butter mixture. Place another sheet on top and repeat until you have 4 layers.

Cut into 2.5cm by 10cm rectangles and place on a baking tray that has been lined with greaseproof paper. Cover with a second piece of greaseproof paper and then place another baking tray on top. Bake until lightly golden brown.

Remove from oven and place on cooling rack.

Chestnut is often forgotten about in the United Kingdom – it is equally good sweet or savoury. A mille-feuille is more often associated with summer berries. This is a nice retake on a classic.


400g peeled chestnuts

400g double cream

450g caster sugar

2 gelatine leaves

100g peeled, roasted hazelnuts

good quality chocolate ice-cream (preferably homemade)

2 firm pears

1 packet filo pastry

100g butter

30g icing sugar

50g apple juice

75g single cream

400g water

TOP TIP: AS THE CARAMEL COOLS, SOME OF THE HAZELNUTS

WILL FORM TEARDROPS.

For the chestnut paste, place 300g of chestnuts with 100g of double cream and 100g of caster sugar in a saucepan and bring to a gentle simmer for 2 mins.

Meanwhile soak 2 gelatine leaves in cold water for 3 mins until softened.

Remove the chestnut mixture from heat and place the mixture in a food processor. Remove the gelatine and squeeze out the excess water beforeadding to the chestnut mixture. Blitz all the mixture until smooth.

Place mixture in a mixing bowl. When cooled to room temperature, whip the remaining 300g double cream to form soft peaks. Using a metal spoon, fold ⅓ of the cream into the chestnut mixture. Once lightened, fold in the remaining cream. Place in piping bag and chill until ready to assemble.

Add 300g caster sugar and 100g of water to a small saucepan and over a gentle heat bring to a simmer. Turn up the heat and continue to cook until a light golden brown colour. Remove from heat immediately and leave to cool until slightly thickened. Using thin wooden skewers, dip the whole hazelnuts into the caramel, remove from skewer and place on greaseproof paper.

Once all hazelnuts have been coated, re-boil the remaining caramel with an extra 300g of water until you have another batch of caramel. Add 75g of single cream. Bring back to the boil to make a caramel sauce with the consistency of single cream. Remove from heat and store at room temperature.

Place 50g of caster sugar and 50g of apple juice in a saucepan and bring to a boil. Peel, core and finely dice the pears. Add the pear to the syrup and cook gently for 2 to 3 mins until lightly cooked. Remove from heat. Dice the remaining 100g of chestnuts and add to the pear mixture.

To assemble the dish, strain the pears and chestnuts from the syrup.

Pipe a very small amount of the chestnut purée onto the plate off centre in a line. Place a filo pastry rectangle on top. Pipe individual drops of the chestnut purée along the length of the filo pastry. Place a second layer of filo pastry on top and then pipe a second row of drops along the top. Divide the caramalised hazelnuts between the 4 mille-feuilles, placing them on top of the chestnut purée.

Place a pile of the pear and chestnuts on each plate just off the centre, add some drops of caramel sauce on the plate and finish with a scoop of chocolate ice-cream on top of the pear and chestnut mix.

42 43

YEN MACHEF

THERE’S A GREAT BAKERY IN VAL D’ISÈRE CALLED CHEVALLOT, WHICH HAS ALMOST BECOME

MY SECOND HOME.

TOP TIP

When cooking duck, reserve the fat and use it to make delicious roast potatoes. You can keep the fat in a jar in the fridge and just pop a few spoonfuls on your potatoes as they go into the oven, they will come out golden brown and nice and crunchy… just as they should be.

COMFORT FOOD

I always look forward to going home at the end of the ski season to the comfort of my mum’s cooking. Dinner has a major role in our family because it brings us all together. It’s traditional, noisy, healthy, fresh and not forgetting, it is seriously tasty.

LUNCH

There’s a great bakery in Val d’Isère called Chevallot, which has almost become my second home. There is far too much choice here but my go-to is the Fougasse, a cheesy béchamel sundried tomato and ham “sandwich”.

THE MOUNTAINS

The air is so fresh in the mountains, it’s revitalising and every time I look outside it feels like the first time I set eyes on the snow covered peaks. It never ceases to excite me, even after working 5 winter seasons.

44 45

CONFIT PORK BELLY


brown bread

50g white crab meat

1 tsp good quality mayonnaise

zest of ¼ of a lemon

1 tsp of finely chopped chives

caviar

TOP TIP: THIS CANAPÉ IS ONLY AS GOOD AS THE CRAB IT’S MADE WITH, SO TRY TO BUY THE BEST YOU CAN FIND.

WITH SCALLOP & CARROT PURÉE

CRAB TOASTWITH LEMON & CAVIAR

METHOD

Slice the brown bread very thinly and toast slowly under a grill until golden brown and crispy. Break into irregular shaped, bite-size pieces.

Combine the crab meat with the mayonnaise, lemon zest and chives.

To assemble the dish, place a teaspoon of the crab mixture on top of each piece of toast. Add a small amount of caviar and your choice of garnish.

A seriously quick and easy canapé to make that guests just adore. Use some herbs or edible flowers to add a bit of colour.


400g pork belly (skin off)

2 cloves garlic (whole)

star anise

vegetable oil

8 scallops (coral removed)

2 carrots

50g butter

Pink Lady apple

watercress

juice of ½ lemon

METHOD

Pre-heat oven to 130°C. Gently season the pork belly and place in an ovenproof dish with garlic and star anise before covering with vegetable oil. Place in oven and cook for 4 to 5 hours until tender. Once cooled, remove the pork belly and garlic cloves from the fat. Place the belly between 2 oven trays and place a weight on top. Refrigerate overnight. Reserve the garlic until making the carrot purée.

For the purée, peel and finely slice the carrots. Cover with plenty of water and squeeze the 2 reserved cloves of garlic into the pan. Bring to the boil and cook for 45 mins, topping up the water if needed, until the carrots are very tender. Strain and purée with 20g of butter. Use a little of the cooking liquid if necessary to purée.

Whilst the carrots are cooking, remove the pork belly and cut into 2cm by 7cm portions. Place on a flat baking tray lined with tin foil.

Place scallops on a couple of layers of kitchen roll to ensure completely dry.

TOP TIP: PREPARE THE PORK BELLY THE DAY BEFORE.

Pork and seafood is a classic combination around the world. Their flavours and textures complement each other perfectly.

Matchstick the apple and toss into a bowl with the watercress and a squeeze of lemon juice.

To assemble, place the belly under a hot grill to reheat, turning once. Heat a dry frying pan over a high heat until very hot. Brush scallops with vegetable oil and season with salt. Add scallops to the pan, after 30 secs add 30g of butter. Baste scallops with butter for 1 min and then turn before removing from pan onto a warm plate. Place carrot purée onto the plate, add a piece of pork belly and 2 scallops next to it. Finish with apple and watercress salad and serve immediately.

46 47

DUCK BREASTWITH CELERIAC, RED CABBAGE & BABY ONIONS

METHOD

Peel celeriac and dice into 1cm cubes. Cover with water, add 1 teaspoon of salt and cook until tender. Purée with 50g of double cream and 30g of butter. Season to taste and keep to one side.

Finely slice the red cabbage and place in a saucepan with a large pinch of salt, brown sugar, star anise and red wine. Add water to cover completely. Place on a lid and simmer for 20 mins. Remove lid and continue cooking (stirring regularly) until the liquid has reduced to a syrup. Remove from heat. Keep to one side until ready to serve.

Place unpeeled onions in a saucepan of salted water. Bring to boil, then turn off heat and leave to cool. Once cooled, remove from water and peel carefully, leaving the root on. Cut each onion in half through the root and reserve until cooking time.

Preheat the oven to 170°C. Cut each plum into 3 or 4 wedges. Place on a baking tray and sprinkle with caster sugar and some ground cinnamon. Bake for 10 to 12 mins.

Remove any sinew from the duck breasts and scour skin lightly.

For the duck sauce, reduce the duck stock by two thirds. Add the Crème de Mûres, return to a boil and reduce by half. Remove from the heat and whisk in the diced butter piece by piece.

Pre-heat the oven to 170°C. Season the duck breasts and place skin-side down in a frying pan over a medium heat. Cook until the skin is golden and the fat has rendered. Turn the duck breast and cook for a further minute before transferring to a baking tray. Place in the oven for 5 to 6 mins. Put the onion halves cut-side down in the remaining oil in the frying pan and cook until caramalised. Remove from oven and rest for 6 to 7 mins.

To assemble the dish, place a spoonful of the celeriac purée on the plate and spread with a palate knife. Place a pile of candied red cabbage in a line off-centre, with 3 slices of duck. Delicately scatter the onions and plums and pour on the sauce. Serve immediately.

Duck breasts are an integral part of a winter menu in a chalet. The duck’s richness can carry big flavours such as this candied red cabbage.


2 duck breasts

1 small celeriac

½ red cabbage

12 baby onions

80g caster sugar

175g red wine

star anise

50g double cream

30g butter

2 plums

20g brown sugar

ground cinnamon

300g good quality duck stock

50g Crème de Mûres

30g butter diced

TOP TIP: TO MAKE YOUR DUCK STOCK, COVER DUCK CARCASSES WITH A ROAST CHICKEN STOCK AND SIMMER GENTLY

FOR TWO HOURS BEFORE STRAINING.

48 49

TOFFEEPANNACOTTAWITH CINNAMON DONUT

METHOD

To prepare the pannacotta, place the sugar in a saucepan and over a medium heat until a golden caramel forms. Add the milk and cream to the pan carefully (it will splutter and spit) and bring the mixture to a simmer, gently mixing, until the caramel has fully dissolved. Remove from heat.

Soak the gelatine leaves in a bowl of cold water for 3 mins then squeeze to remove excess moisture.

Add the gelatine to the caramel sauce and stir gently whilst it cools. When it reaches approx. 50°C, pour the mixture through a sieve into a jug. Then split the mixture into dariole moulds and place in the fridge.

To prepare the ice-cream, warm the milk and cream, cinnamon stick and muscovado sugar and bring to a simmer. Remove from heat and leave to infuse for 30 mins. Bring back to a simmer. Place the egg yolks in a bowl and then slowly whisk the hot cream mixture into the egg yolks.

Return the mixture to the pan over a very low heat, stirring constantly until cooked to 80°C. Pour through a sieve, add the rum, cover and refrigerate until cold. Churn in an ice-cream machine until set.

To prepare the donuts, combine all dry ingredients in a mixing bowl. Warm the milk to 35°C and add to the dry mixture with the egg yolk and stir in with the handle of a wooden spoon. Knead butter into the dough until fully combined. Cover the mixture and leave for 30 mins. Knead a second time for approx. 5 mins until the dough is smooth. Cover and place in a cool corner until ready to cook.

To make the donuts, firstly take your donut dough and divide into 25g pieces. Roll each piece into a smooth ball and place on a floured work surface, cover with a tea towel and leave to rise until doubled in size (approx. 15 mins). Deep fry at 190°C until golden then turn and fry the other side. Remove from the oil and place on a plate lined with greaseproof paper to remove surplus fat. Then roll in the caster sugar and cinnamon – these are now ready to serve.

To assemble the dish, remove the pannacotta from the dariole mould (dip the mould in warm water to help release it) and place at one end of a rectangular plate. Place a dessert spoonful of chocolate sauce in the centre of the plate and put a donut on top. Sprinkle the crushed chocolate cookie into a third pile at the other end of the plate, and place a pinch on top of the pannacotta. Add a scoop of the ice-cream on top of the crushed cookie and serve immediately.

My toffee pannacotta is all about rich caramel flavours, temperatures and textures.


PANNACOTTA

300g cream

200g milk

75g sugar

2 gelatine leaves

RUM AND CINNAMON ICE-CREAM

6 egg yolks

400g cream

100g milk

1 cinnamon stick

60g muscovado sugar

75g dark rum

DONUT

250g flour

140g milk

7g dried yeast

30g muscovado sugar

2.5g salt

1 egg yolk

40g butter, soft

TO SERVE

60g caster sugar

5g ground cinnamon

crushed chocolate cookies

chocolate sauce (homemade is best)

TOP TIP: MAKE THE PANNACOTTA, ICE CREAM AND DONUT DOUGH IN THE MORNING. FRY THE DONUTS IN THE EVENING JUST

BEFORE SERVING SO THEY ARE STILL WARM.

50 51

SERGIO CANO GIL CHEF

NEVER EAT IN A RESTAURANT SERVING PRAWNS PIL-PIL OR TOBOGGAN IN LE LUGE

FROM COURCHEVEL 1850 TO 1550!

TOP TIPS

Never eat in a restaurant serving prawns pil-pil, never take the scales off a whole fish if you’re planning to bake it in salt crust and avoid tobogganing in Le Luge from Courchevel 1850 to 1550 (or make sure your sledge has brakes!).

CHALET LIFE

I am so lucky to cook in stunning chalets across the Alps. I have the opportunity to make a huge variation of dishes depending on guests’ likes and dislikes, to learn new recipes from the locals and cook with the freshest alpine ingredients.

FAVOURITE FOODS

My favourite foods are Spanish omelette, braised pork cheeks and squid cooked in ink. In the mountains I love the Tyrolean Gröstl – a bacon, onion and potato fry up served with a fried egg on top. I also enjoy black pudding scotch eggs, rösti and French cheeses.

THE MOUNTAINS

It makes me happy to wake up in the morning, and start the day with a coffee in hand being surrounded by mountains. When I first get to the Alps, the autumn colours are fantastic and it’s an incredible time to be here. When winter approaches and it starts snowing everything is magical.

52 53

LAMB TARTAREWITH PRESERVED LEMON & PICKLED RADISHBuy the best quality lamb from a reputable butcher for this clean delicate canapé.


100g lamb fillet

½ tsp ground cumin

20g preserved lemon

40g crème fraiche

sprig rosemary

5 radishes

50g white wine vinegar

10g water

10g sugar

5g salt

olive oil

rosemary flowers

METHOD

Warm the white wine vinegar, water, sugar and salt in a pan until dissolved then cool to make the pickle. Slice the radishes into 3mm thick rounds and add to pickle for 10 mins. Remove and pat dry.

Very finely chop the preserved lemon and rosemary and mix in a bowl with the crème fraiche.

Finely dice the lamb, season with half a teaspoon of ground cumin, a pinch of salt and a splash of olive oil.

To assemble the canapé, place a small pile of lamb on top of a pickled radish. Add a quenelle of the preserved lemon crème fraiche and garnish with a rosemary flower.

TOP TIP: IF YOU CAN’T FIND ROSEMARY FLOWERS THEN CORIANDER COMPLEMENTS THE FLAVOURS.


4 cod fillets

300g clams (see top tip)

300g Savoy cabbage, finely shredded

100g girolles

100g lardons

140g butter

1 carrot, finely diced

1 shallot, finely diced

2 cloves garlic, finely diced

150g crème fraiche

50g white wine

parsley, chopped

ROAST CODWITH BACON, SAVOY CABBAGE & CLAMSCod doesn’t need to be served with chips and mushy peas, here’s a great alternative. If you can’t find girolles then choose small button mushrooms instead.

METHOD

Pre-heat the oven to 160°C.

Sweat the shallot, carrot and lardons over a medium heat until the vegetables have softened.

Add the garlic, stir and fry for 1 min. Add the clams and white wine, cover and cook until the clams have opened, shaking occasionally.

Remove the clams and reserve. Add the crème fraiche, stir and bring to a simmer. Add the Savoy cabbage and cover again. Stir occasionally until the cabbage has lightly wilted, remove from heat and reserve.

Season the cod with salt and brush with vegetable oil. Heat a frying pan over a medium high heat and place it skin-side down in the pan.

When the cod is golden, transfer it to the oven for 3 mins.

Return the clams to the cabbage mixture and add the parsley, gently stir to warm through.

Meanwhile, heat 80g butter until foaming in a frying pan. Add the girolles and remaining garlic. Toss in the hot butter. Remove from heat.

Return the cod to a gentle heat and add 60g butter to the pan. Baste the fish with the foaming butter using a spoon. The fish is cooked when it is opaque and flakes. Remove from heat.

To assemble, place a pile of the cabbage in the centre and scatter the clams around the exterior. Place the cod skin-side up on top of the cabbage and the girolles around the outside of the plate.

TOP TIP: TO REMOVE SAND AND GRIT FROM THE CLAMS, SCRUB WELL AND PLACE IN SALTED WATER FOR 2 HOURS. THEN REMOVE AND SOAK IN FRESH WATER FOR 15 MINS.

54 55

QUAILBREAST & LEG, WITH BLACK PUDDING SCOTCH EGG AND WHITE ONION & THYME PURÉEA complex dish with different textures and flavours that is certain to impress carnivores!


QUAIL

2 whole quail

vegetable oil / duck fat

rosemary

2 radishes

chervil

QUAIL DRESSINGsherry vinegar

1 shallot

1 clove garlic

thyme

400g chicken stock

30g hazelnut oil

SCOTCH EGG

6 quail eggs

250g black pudding

breadcrumbs

1 egg

flour

splash of milk

PURÈE

3 white onions

5g fresh thyme

50g butter

approx. 100g double cream (enough to cover)

METHOD

To prepare the quail, pre-heat the oven to 120°C. Remove the legs and breasts from the quail. Season the quail legs and submerge in either duck fat or vegetable oil with a sprig of rosemary. Place in the oven for 1 to 1¼ hours until tender. Remove the quail’s legs from the fat and put them aside.

For the quail dressing, fry the quail carcasses in oil until lightly golden, add the shallot and fry until golden. Deglaze with a splash of sherry vinegar and cover with the chicken stock. Cook over a medium heat until reduced by half, strain and reduce by ¾ to an intense glaze. Remove from heat, whisk in 15g sherry vinegar and 30g hazelnut oil.

To make the scotch eggs, place the quail’s eggs into boiling water for 2 mins and transfer into iced water. Once cool, peel the eggs carefully. Wrap 40g of black pudding around the exterior of each egg and place in the refrigerator for 30 mins to set. Prepare 3 bowls, one with flour, one with breadcrumbs and one with a beaten egg and a splash of milk. Dip the black pudding coated quail eggs into the flour, then the egg and finally the breadcrumbs so they’re fully coated. Place on greaseproof paper and return to the fridge until ready to cook.

To make the purée, dice the onions and then sweat in butter until soft and translucent. Cover with the double cream and add the thyme, bringing to a gentle simmer for 10 mins until soft. Remove from heat and purée. Place aside until needed.

When it is almost time to serve, shave the radishes using a mandolin and place in a bowl of cold water until ready. Deep fry the scotch eggs at 170°C until golden, removing from oil and placing on a plate lined with kitchen roll and keep warm.

Reheat the purée.

Season the quail breasts and pan fry (skin-side down) in oil for 2 mins, add the quail legs (also skin-side down) to the pan. After 1 min turn the quail breasts, cook for a further minute then remove from the pan. Turn the legs in the pan and turn off the heat.

To assemble the dish, place a small teardrop of the purée down the centre of the plate. Trim the quail breast to neaten. Place the quail breast skin-side up on one end of the plate, then the quail leg and finally half a scotch egg at the other. Scatter the radish, chervil and drizzle with the quail dressing.

TOP TIP: REMOVING THE QUAIL BREASTS & LEGS IS A FIDDLY JOB SO USE A SMALL, VERY SHARP KNIFE.

56 57

CHEESECAKETONKA BEAN CHEESECAKE, WITH RASPBERRY, RHUBARB & LEMON FROZEN YOGHURTTonka beans have a warm vanilla-like quality that works well in a cheesecake. Make in the morning so the cheesecake has time to set, digestives or ginger nuts work well as bases.

METHOD

Line 4 metal rings with greaseproof paper and place on a baking tray also lined with greaseproof paper.

For the bases, melt the butter and add the crushed biscuits. Mix well and press into the bases of the ring moulds, place in the fridge to set.

To make the frozen yoghurt, place the sugar in a saucepan with 150g water and bring to the boil for 2 mins. Remove from heat and leave to cool. Add 350g yoghurt and lemon zest to the syrup and mix well. Refrigerate until cold. Churn in an ice-cream maker until set.

For the cheesecake filling, beat the cream cheese, 60g icing sugar and the grated tonka bean together until light.

In a separate bowl, whip the cream until you see very soft peaks and then fold into the cream cheese mixture. Divide the mixture between the metal rings and place in the fridge for at least 6 hours to set.

Prepare the rhubarb and raspberry garnishes. Trim the rhubarb into 9cm lengths. Prepare a syrup by bringing to a simmer the 100g of sugar with 80g of water.

Add the rhubarb to the syrup, gently poach until tender then remove. When cool, slice thinly half lengthways and half on the bias.

Reduce the syrup over a high heat until thick. Once cool, mix the remaining 50g yoghurt with 30g syrup.

Slice the raspberries in half.

To assemble, remove the cheesecakes from the ring moulds and place off centre on a plate. Place a quenelle of the frozen yoghurt next to the cheesecake. Garnish with the raspberry halves, poached rhubarb, dots of rhubarb yoghurt and crushed pistachio.


CHEESECAKE

120g biscuits, crushed

45g butter

250g soft cream cheese

60g icing sugar

100g double cream

1 tonka bean, grated

50g natural yoghurt

FROZEN YOGHURT

150g water

350g natural yoghurt

175g caster sugar

zest of 1 lemon

GARNISH

3 sticks rhubarb

100g sugar

1 punnet of raspberries

crushed pistachio nuts

TOP TIP: USE A SUPERFINE MICROPLANE GRATER TO GRATE THE TONKA BEAN.

58

INDEXAApple - 36, 43Avocado - 10

BBaby Spinach 36Bananas 11Biscuits 54Black Pudding 52 Black Sesame Seeds 35Breadcrumbs 36, 52Brioche 11Brown Bread 17, 42

CCabbage 44, 51Carrots 43, 51Cauliflower 36Caviar 42Celeriac 44Chervil 52Chestnuts 38Chicken 10Chicken Stock 10, 36, 52Chillies (Green) 28Chives 34, 42Chocolate 20, 21, 38, 46Chocolate Cookies 46Chocolate Sauce 46Cider 36Cinnamon 44, 46Clams 51Cocoa Powder 20Coconut Milk 28Cod Fillet 51Coriander 28, 35Crab 42Cream Cheese 54Crème de Mûres 44Crème Fraiche 50, 51Cumin 50

DDates 36Dill 35Duck 44Duck Fat 52Duck Stock 44

EEspresso Shot 20

FFilo Pastry 38

GGalangal 28Gelatine 38, 46Gin 24Ginger 10, 28Girolles 51Grape Seed Oil 35Glass Noodles 28Grapefruit 24

HHazelnuts 38Hazelnut Oil 52Honey 10

IIce-cream 46Icing Sugar 20, 21, 38, 54

KKaffir Lime Leaf 24

LLamb 50Lardons 51Lemon 35, 42, 43, 54Lemon Verbena 24Lemongrass 28Lime 10, 35

MMayonnaise 42Muscovado Sugar 46Mushrooms 16, 17, 28

OOnion 23, 28, 35, 44, 52Orange 11, 21Oysters 34

PParsley 51Pears 38Pistachios 21, 54Plums 44

Porcini Stock Cube 28Pork 36, 43Preserved Lemons 50

QQuail 52Quail Eggs 52

RRadish 50, 52Raspberries 54Rhubarb 54Rice 10Red Wine 44Rosemary 50, 52Rosemary Flowers 50Rum 46

SSage 36Sausages 16Scallops 43Shallots 36, 51, 52Soy Sauce 10, 28Star Anise 43, 44Streaky Bacon 16, 36Sweetcorn 10

TThyme 36, 52Tomato 10, 16, 35Tonic 24Tonka Bean 54Tuna 35Turmeric 28

VVeal Stock 36Vanilla Extract 11Vinegar (various) 17, 34, 50, 52

WWatercress 43Wasabi Paste 35White Wine 51

YYeast 23, 46Yoghurt 54

With thanks to Rob, Ping, Sergio, Yen, Bella, Bee, Ines, Chris, Caroline, Russell and Lucie.

www.scottdunn.com

Scott Dunn have been creating stunning chalet holidays for nearly

30 years and the food our guests enjoy is at the very heart of the experience.

At the end of the week, our chefs are always asked if they can scribble down recipes that the guests have

particularly enjoyed, so we thought it might be nice to create this cookbook

featuring a selection of favourite dishes from some of our best chefs.

the chalet kitchen recipe book by scott dunn

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