Recipe: Roasted Cauliflower Steaks
Our Head Chef, Ian Howard, shares his favourite meat-free dish – perfect for summer feasting and mixing up lockdown meal times if you’re in the mood for something a little lighter.
15th July 2020
While Wimbledon may have been off the cards this year, Head Chef, Ian Howard shows how to utlise his favourite summer flavour combination – strawberries and cream – to serve up something special. A real nod to sun drenched days, his Strawberry bavaroise with almond coral sponge and lemon curd is reminiscent of childhood summers – just with a sophisticated grown up edge.
For the bavaroise
1kg strawberries blitzed into a fine puree
10ml lemon juice
80g castor sugar
100ml luke warm water
8 gelatin leaves
450 ml cream (semi-whipped)
For the almond sponge
150g egg whites
80g ground almonds
30g plain flour
60g egg yolk
Fresh English strawberries
A handful of toasted flaked almonds
A handful of finely sliced mint leaves
To plate, top a slice of the bavaroise with a piece of almond sponge. Dot drips of lemon curd and strawberry puree alternately around the plate before garnishing with fresh English strawberries, toasted flaked almonds and chopped mint.
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