Instructions

1. Preheat the oven to 190°C (fan 170°C) / Gas mark 5
2. Pat the pork tenderloin dry and season it with garlic powder, mustard powder, cumin, coriander, and salt. Heat a large frying pan over medium-high heat with a little oil. Sear the pork on all sides until golden brown (about 2 minutes per side). Transfer to a baking tray and roast in the oven for 12–15 minutes, or until the internal temperature reaches 63°C (for a slightly pink centre). Rest the pork for 5 minutes before slicing.
3. In a mixing bowl, whisk together the water, mustard, and soy lecithin. Using a hand blender, blend the mixture until a foam form on top. Let it sit for 1–2 minutes, then gently scoop the foam to use as plating.
4.  Heat olive oil in a frying pan over medium heat. Add the shallots and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the mushrooms, season with salt and pepper, and sauté for 5–6 minutes until tender. Stir in the butter, letting it melt and coat the mushrooms.
5. Heat rapeseed oil in a frying pan over high heat.
6. Arrange slices of pork tenderloin on a warm plate.
7. Spoon over the chanterelle mushrooms.
8. Top with delicate scoops of mustard air.

Lime Foam Instructions

1. In a small saucepan, combine the lime juice, water, caster sugar, and lime zest.
2. Warm gently over low heat, stirring until the sugar is dissolved. Don’t let it boil. Remove from the heat.
3. For gelatine leaves, soak them in cold water for 5 minutes, then squeeze out the excess water.
4. Stir the softened gelatine into the warm lime mixture until fully dissolved. Allow it to cool slightly.
5. Whisk in the lecithin powder. This will help stabilise the foam.
6. Use a stick blender (immersion blender) to whip air into the liquid. Hold it just below the surface to create foam.
7. Allow the foam to rise to the top and scoop it off for serving.

Pana Cotta Instructions

1. Soak gelatine leaves in cold water for 5–10 minutes.
2. (If using powdered gelatine, bloom in 3 tbsp cold water.)
3.  In a saucepan, combine the double cream, milk, caster sugar, and lemon zest.
4. Gently heat over medium heat until just about to boil (don’t let it boil). Stir until sugar dissolves.
5. Remove from heat and let sit for 5 minutes to infuse.
6. Strain out the lemon zest (optional, for smoother texture).
7. Stir in the softened gelatine leaves or bloomed powdered gelatine until fully dissolved.
8. Let the mixture cool slightly (about 10 minutes), then stir in the lemon juice — adding it while too hot can affect the gelatine setting.
9. Pour into ramekins or serving glasses.
10. Chill for at least 4 hours, or until completely set.

Method

• Add the fresh lime foam on top of the chilled posset for a zesty, airy contrast. 
• Garnish with lime zest or a sprig of mint.

Instructions

1. Preheat the oven to 190°C (fan 170°C) / Gas mark 5.
2. Season the cod fillets with salt and white pepper.
3. Heat the olive oil in a frying pan over medium-high heat. Sear the cod for 2 minutes on each side until golden brown.
4. Add the butter and fresh thyme, then baste the fish for another minute.
5. Transfer to the oven and bake for 5–7 minutes until just cooked through.
6.  In a saucepan, gently sauté the shallots in a little butter until soft.
7. Add the champagne and fish stock, then simmer and reduce by half.
8. Stir in the double cream and simmer for another 2 minutes.
9. Remove from the heat and whisk in the cold butter cubes until the sauce is smooth and glossy.
10. Season with salt, white pepper, and a touch of lemon juice.
11.  Heat the lobster stock, double cream, and butter in a saucepan (do not boil).
12. Use a hand blender to blend while adding the soy lecithin, creating a light foam.
13. Place the cod fillet on a warm plate.
14. Spoon over the champagne butter sauce.
15. Top with a delicate layer of lobster foam.
16. Garnish with micro herbs 

Instructions

1. In a blender or jug, combine the berry juice, lemon juice, sugar (or honey), and Texturas Xantana.
2. Use an immersion blender (stick blender) to mix everything until smooth. The  Texturas Xantana  will thicken the liquid slightly, giving it a silky texture.
3. Gently stir in the sparkling water to avoid losing the fizz.
4. Fill a tall glass with ice cubes. Pour the drink over the ice, allowing the foamy layer to rise naturally.
5. Top with fresh mint or a few berries for a sophisticated touch.

Instructions

1. In a bowl, mix 500ml water with 2g Texturas Algin
2. Blend with an immersion blender until the Texturas Algin is fully dissolved. Let the mixture sit for 30 minutes to remove any air bubbles.
3. In another bowl, dissolve 2.5g Texturas Calcic in 500ml water. Stir until fully dissolved.
4. Blend 200ml cantaloupe melon juice with 1g Texturas Algin.
5. Mix well using an immersion blender. Allow to sit for 10 minutes to remove bubbles.
6. Fill a pipette or syringe with the melon-juice-Texturas Algin mixture.
7. Drop the liquid into the calcium bath one drop at a time. The drops will form small spheres (caviar) that gel on the outside but remain liquid inside.
8. Let the caviar sit in the bath for about 30 seconds to 1 minute, then remove with a slotted spoon and rinse in a bowl of plain water.
9. In a glass, mix 300ml cantaloupe melon juice with 100ml sparkling water or Prosecco for a fizzy option. Add ice cubes if desired.
10. Sweeten with honey to taste and gently stir.
11. Top the drink with a spoonful of melon caviar and garnish with fresh mint leaves for a stunning presentation.

Equipment Needed:

• Precision digital scales
• Immersion blender (stick blender)
• Small pipette or syringe
• Bowls for the baths
•  Fine sieve or slotted spoon