Paul Gunning of Purslane Restaurant presents three of his favourite dishes
Honey and soy marinated pork chop with stir fried vegetable salad
4 pork chops
100ml soy sauce
2 baby gem lettuce
1 green pepper
1 red pepper
1 yellow pepper
1 bunch spring onions
2 cloves garlic
10g fresh ginger
Marinade the pork in the soy sauce and honey in the fridge for at least four hours. Finely slice the vegetables and chop the garlic and ginger. Cut the baby gem into wedges.
Sear the pork chop in a pan and then place in the oven with the remaining marinade for 10-12 minutes, basting every three minutes. Once cooked allow to rest for four minutes.
In a hot pan, stir fry the vegetables and at the last minute add the little gem lettuce. Place in a bowl and allow to cool. Use the cooking juices from the pork as a dressing for the vegetables.
To serve, share amongst four plates and place the pork on top. Garnish with fresh coriander.
Red Mullet Niçoise
900g red mullet fillets
1 tbsp cracked black peppercorns
2 tbsp light olive oil
1 yellow pepper
Half tbsp vegetable oil
8-12 cooked new potatoes
2 plum tomatoes
175g green beans, cooked
Salt and pepper
2 tbsp virgin olive oil
2 tbsp chopped parsley
Flat leaf parsley, to garnish
1 banana shallot
For the dressing:
Half tsp salt
1-and-a-half tbsp Dijon mustard
4 tsp lemon juice
1 garlic clove, crushed
5 drops Tabasco sauce
4 anchovy fillets
110ml light olive oil
1 egg yolk
Sprinkle each fillet with salt and black pepper, pressing it firmly into the fillets with your hand. Coat lightly in oil, and refrigerate until ready to cook.
Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, then peel off the charred skin, remove the seeds, slice into eight pieces, and place in a bowl.
Cut the tomatoes into six wedges each, and slice the new potatoes if they seem large. Combine the vegetables, season lightly with salt and pepper, and toss with the olive oil and parsley. Leave to come to room temperature.
To make the dressing, combine the dressing ingredients in a blender, and pulse until smooth and emulsified. To cook the red mullet, heat a large grill pan over high heat until almost smoking. Add the red mullet, and sear for 1-3 minutes on each side. Finely slice the banana shallot and separate the individual rings, dip in milk and then flour then shallow fry until golden brown.
To serve, divide the vegetables among the plates, and place two of the fillets in the centre of each. Surround with a generous drizzle of the dressing and top with the shallot rings.
2 leaves gelatine
125g caster sugar
Raspberries, blueberries, strawberries (1 punnet each)
Bring the Champagne and sugar to the boil then add the gelatine. Allow it to melt then strain. Take half of the berries and divide into four bowls.
Cover with the champagne mix and allow to set in the fridge for four hours. To serve, dip the moulds into warm water and then slide out the set jellies. Serve with the rest of the berries and vanilla ice cream.
• Paul Gunning is chef and proprietor at Purslane Restaurant, 33a St Stephen Street, Stockbridge, www.purslanerestaurant.co.uk