PUBLISHED: 09:41 03 January 2017 | UPDATED: 12:15 30 August 2017




(Serves 4)


500g venison loin (trimmed)

2 little gem lettuce

Bittersweet Chocolate Black Pudding:

500g dried pig’s blood (available online)

25ml sherry vinegar

50ml cream sherry

200g pork back fat

10g sea salt

2 large banana shallots (finely chopped)

80ml double cream

100g pearl barley (cooked)

100g breadcrumbs

100g 70% dark chocolate (chopped)

Orange And Vanilla Reduction:

1 litre pure orange juice

300ml brown chicken stock

250g unsalted butter

2 vanilla pods (scraped)

Butternut Squash Purée:

1 large butternut squash (peeled, roughly chopped)

1 tsp mixed spice


For The Bittersweet Chocolate Black Pudding:

Add the vinegar and sherry to the pig’s blood. Render half of the back fat and strain to remove the solids.

Use the rendered back fat to sweat down the shallots until soft.

Remove the pan from the heat, add the cream and the remaining back fat, season with salt. Add this to the pig’s blood mixture along with pearl barley, breadcrumbs and chocolate.

Roll tightly in cling film to form a sausage shape, tie each end.

Steam for 25-30 minutes, set aside to cool.

Chef’s Tip

Make twice as much of the black pudding because it is gorgeous!

For The Orange And Vanilla Reduction:

Combine the orange juice, chicken stock, butter and vanilla seeds and pods in a large pan. Bring the mixture to the boil, then reduce down to the thickness of double cream.

Strain to remove the vanilla pods and set aside.

For The Butternut Squash Purée:

Preheat the oven to 190ºC (fan).

Roast the chopped squash for 40 minutes until tender. Reserve some diced roast squash to garnish.

Blend the rest with the mixed spice until smooth and season to taste.

For The Venison And Little Gem Lettuce:

Pan fry the venison loin for 5 minutes on a medium-high heat. Set aside to rest.

Slice the black pudding into 10mm pieces. Grill both sides until warmed through.

Trim the lettuce, ensuring the stems are clean. Pan fry over a high heat. Once almost cooked, set aside and allow to continue cooking in the pan.

To Serve:

Swipe a spoonful of purée across the plate. Place three slices of black pudding on top.

Carve the venison and place onto the purée. Garnish with the lettuce.

Finish by adding a little of the orange and vanilla reduction.


(Serves 8)

Serve with Camel Valley Bacchus Dry


Cornish Blue Cheese Panna Cotta

250ml double cream

250ml full-fat milk

75ml white wine

1 banana shallot (finely chopped)

250g Cornish blue cheese

4 leaves gelatine (soaked in cold water)

¼ tsp nutmeg

¼ tsp white pepper

Cornish Ginger Fairings

  • 450g plain flour
  • salt (pinch of)
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 4 tsp baking powder
  • 4 tsp bicarbonate of soda
  • 240g butter
  • 100g caster sugar
  • 8 tbsp golden syrup
Burnt Apple Purée
  • 6 Braeburn apples (skin on, cored, quartered)
  • 1 tsp cinnamon
  • 4 tbsp caster sugar
  • ½ tsp mixed spice
Roast Apple Pieces
  • 2 Braeburn apples (peeled, cored)
  • 50g unsalted butter
  • 2 tbsp caster sugar
  • red vein sorrel
  • apple blossom flowers
  • 8 ramekins

For The Cornish Blue Cheese Panna Cotta

Heat together the cream, milk, wine, shallot and blue cheese, gently simmering until the shallot is soft.

Squeeze out any excess water from the gelatine and add it to the warm mix.

Liquidise the mixture and pass it through a sieve. Season with nutmeg and pepper before pouring into the moulds to set.

For The Cornish Ginger Fairings:

Preheat the oven to 190ºC.

Sift the flour, salt, spices, baking powder and bicarbonate together.

Rub in the butter and add the sugar. Heat the syrup and add to the mix.

Knead the mixture to create a stiff dough, then roll it into a sheet approximately 6mm thick.

Bake for 8 minutes until golden. Leave to cool.

For The Burnt Apple Purée:

Preheat the oven to 200ºC (fan).

Place the apple quarters onto a non-stick baking tray and sprinkle the other ingredients on top.

Roast in the oven until blackened, but still slightly soft, about 45 minutes.

Whilst still warm, pass through a fine sieve to give a dark brown purée.

For The Roast Apple Pieces:

Finely dice the apples. Pan fry in the melted butter and sugar until soft. Set aside and allow to cool.

To Serve

Remove the blue cheese panna cottas from the moulds and carefully roll them in some of the crushed ginger fairings.

Pipe some large dots of the spiced apple purée around the plate.

Garnish with roast apple pieces, red vein sorrel and apple blossom flowers.

Finish with crumbled ginger fairing pieces.

Chef’s Tip

The blue cheese mousse could easily be used as a savoury cheesecake!


(Serves 8)

Serve with a refreshing Cornish elderflower pressé from Cornish Orchards


Peanut Mousse

150g crunchy peanut butter

105ml full-fat milk

5 leaves gelatine (softened in cold water)

225g egg whites

150g caster sugar

500ml double cream (lightly whipped)

Salted Caramel Ganache

295g caster sugar

52g butter

50g cocoa butter

575ml double cream

26g glucose

3 gelatine leaves (softened in cold water)

425g 39% milk chocolate

15g Cornish sea salt


175g 55% milk chocolate

80g praline paste

Feuilletine Base

180g 35% dark chocolate

110g gianduja

210g praline paste

35g salted butter

105g hazelnuts (finely chopped)

135g walnuts (chopped)

175g feuilletine wafers


tempered chocolate pieces

white chocolate (finely grated)

8 silicone mini loaf moulds

parchment paper


For The Peanut Mousse (Prepare ahead):

Warm the peanut butter and milk together, add the softened gelatine, then set aside to cool.

Whisk the egg whites to soft peak stage, add the caster sugar and whisk for a further 2 minutes. Fold the mixture into the lightly whipped cream, then fold in the peanut mix. Pour into silicone moulds, freeze for 6 hours.

For The Salted Caramel Ganache:

Dry caramelise the sugar. When a golden colour is achieved, add the butter and cocoa butter.

Warm the cream and glucose together in a separate pan, then add the caramel mix. Squeeze the gelatine to remove any excess water and add to the pan. Slowly add the chocolate over a very low heat. Season with salt.

Blend to emulsify and leave in a cool place to set.

For The Gianduja:

Melt the chocolate and paste together over a bain marie until smooth. Leave to set.

For The Feuilletine Base:

Heat the chocolate and gianduja to 45ºC, add praline and cool to 38ºC.

Add the butter and mix to emulsify. Once mixed, combine with the hazelnuts and walnuts before adding the wafers and mixing until fully incorporated.

Pour the mixture onto parchment paper and place another sheet on top.

Roll to a thickness of 3mm, then allow to set in a cool place.

When set, cut into rectangles 5mm bigger all round than the peanut mousse moulds.

To Serve:

Place the feuilletine base on a large plate and add the peanut mousse on top.

Pipe the caramel ganache on top of the mousse.

Garnish with tempered chocolate and dust with finely grated white chocolate.

Chef’s Tip

This can be made in advance. It can also be frozen and served as a parfait.

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