STARTER: SINGAPORE CRAB BAO BUN

For the deep-fried soft shell crab

• 4 soft shell crabs
• 200ml buttermilk
• 1 tbsp Szechuan pepper
• 1 tbsp Cornish sea salt
• 250g plain flour

For the bao buns 
(This makes 24 bao buns, which can be frozen for future use once cooked.)

• 3g dried yeast
• 170ml warm water
• 25g sugar
• ½ tsp vegetable oil
• ¼ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• 300g strong flour
• Vegetable oil for brushing
• For the Singapore chilli sauce
• 10 large dried red chillies, rehydrated,
• deseeded and diced (we like Szechuan
• long-dried chilli)
• 5 serrano chillies, diced
• 1 tbsp shrimp paste, roasted in the
• oven for 5 minutes
• 1 thumb of galangal, diced
• 1 stick lemongrass, diced
• 25ml vegetable oil
  
  

MAIN: BEEF FEATHER BLADE WITH HERB OLIVE RELISH AND MISO SAUCE

For the beef

• 1 whole beef feather blade
• (approx. 2-2.5kg), trimmed and filleted
• 1 tsp chopped thyme
• 2 cloves garlic, crushed
• 1 tbsp rosemary, chopped
• 1 tbsp oregano, chopped
• 100ml olive oil

For the herb olive relish

• 100g flat parsley, chopped
• 50g basil, chopped
• 50g mint, chopped
• 4 spring onions, chopped
• 2 tbsp capers, chopped
• 6 salted anchovies, chopped
• 4 cloves garlic, crushed
• 100g mixed olives, chopped
• 2 lemons, juice
• 100ml extra virgin olive oil
• Salt and pepper for seasoning

For the miso sauce

• 225g white miso
• 200g sugar
• 115ml sake
• 115ml mirin
   

DESSERT: CHOCOLATE SALT CARAMEL POTS WITH MALT ICE CREAM

For the ice cream

• 8 egg yolks
• 250g sugar
• 500ml milk
• 1ltr double cream
• 1 vanilla pod
• 60g Ovaltine (add more if you would like it more malty)

For the chocolate pot mix

• 250ml double cream
• 40g muscovado sugar
• ½ vanilla pod, split
• 1 egg
• 100g 70% dark
• chocolate chips

For the salt caramel

• 125g caster sugar
• 2 tbsp water
• 300ml double cream
• 3 egg yolks
• Cornish sea salt to taste

STARTER: SINGAPORE CRAB BAO BUN

For the deep-fried soft shell crab

1. Soak the soft shell crabs in the buttermilk.
2. Toast off the Szechuan pepper in a frying pan for about a minute and then let cool down.
3. Grind the pepper with the salt and then season the flour.
4. When needed, take each crab and let the excess buttermilk drip off, then dredge in the flour to coat.
5. Deep-fry at 180C till crispy.

For the bao buns

1. Mix the water, sugar, vegetable oil and dried yeast in a mixing bowl and leave to react.
2. Mix all the other dry ingredients together.
3. When the yeast is activated, add everything together to make a dough.
4. Knead for a good 10 minutes and then cover with a damp cloth and leave in a warm place to prove for about 1½ hours.
5. Knock the dough back and divide into about 24 even balls.
6. Leave to prove for another 30 minutes.
7. In the meantime, cut out 24 greaseproof paper squares (approx. 10 x 10cm).
8. When the dough balls are ready, roll them out into ovals.
9. Take an oiled chopstick and place in the middle of the ovals, fold over the ovals to make a bao shape and then withdraw the chopstick.
10. Place on the greaseproof paper and let rise for another 30 minutes.
    
    

MAIN: BEEF FEATHER BLADE WITH HERB OLIVE RELISH AND MISO SAUCE

1. Ask your butcher to take a whole feather blade, trim off any sinew and fillet through the middle to remove all gristle.
2. Cut into 4 large portions (approx. 250g each).
3. Marinate the steaks (overnight or for at least 2 hours) in the olive oil, garlic, thyme, rosemary and oregano.
4. Refrigerate until needed.
5. Make the herb olive relish by mixing all the ingredients together, and refrigerate until needed.
6. Make the miso sauce by putting all the ingredients in a pan and warming until the sugar has dissolved.
7. Sear off your feather blade steaks in a hot pan or on the BBQ and cook to your liking. If you have a meat probe,
8. cook to 54C – feather blade is best rare to medium rare.
9. Rest the steak for 8 minutes, then slice thinly and lay on
10. a plate.
11. Dress with the herb olive relish and a drizzle of miso sauce.
12. Garnish with any bitter leaves such as watercress, rocket or mizuna and your favourite dressing.
    
    

DESSERT: CHOCOLATE SALT CARAMEL POTS WITH MALT ICE CREAM

For the ice cream

1. Whisk the egg yolks and sugar in a mixer until it triples in volume and is fluffy.
2. Heat the cream and milk together with a split vanilla pod and bring to the boil.
3. Mix the hot liquid into the egg and sugar mix, add the Ovaltine and stir over a low heat. Using a thermometer, you want to continue to stir the ice cream mix until it reaches 83C.
4. Cool down to fridge temperature and churn in an ice cream machine (using manufacturer’s directions).
   
   

For the chocolate pot mix

1. Combine the cream, muscovado sugar and vanilla pod in a saucepan and bring to the boil.
2. Take off the heat, rain in the chocolate and whisk in the egg.
3. Divide the mix between 4 dessert glasses and set in the fridge.
   
   

For the salt caramel

1. Put the sugar and water in a saucepan and make a dark caramel.
2. Whisk in the double cream, making sure there are no lumps by heating and stirring.
3. Whisk in the yolks and season with sea salt.
4. Cool to room temperature and pour on top of the chocolate pot mix, then chill until needed.
5. When ready, pull out of the fridge and serve with a scoop of the malt ice cream. To be extra naughty, serve with clotted cream too.

SINGAPORE CRAB BAO BUNS

Serve with a Sharp’s Offshore Pilsner or any Pilsner or Pale Ale

BEEF FEATHER BLADE WITH HERB OLIVE RELISH AND MISO SAUCE

Serve with a Sharp’s Wolf Rock or an Amber Ale or a traditional IPA

CHOCOLATE SALT CARAMEL POTS WITH MALT ICE CREAM

Serve with a Titanic Plum Porter or a Trappist Dubbel