3 oranges, peel removed and sliced
3 red or golden beets, heirloom are divine, sliced 1mm
2 handfuls of tarragon (or dill), finely chopped
Zest and juice of 1 lemon
2 x 150g burrata balls
2 tsp of orange blossom water
100g of walnuts, halved
Two pinches of black onion seeds
Step 1Slice the beets 1mm thin (a mandolin does this best). In a bowl, gently mix with a handful of finely chopped or blended tarragon, a generous pinch of salt and the lemon zest and juice. Set aside for a few minutes.
Step 2On two large plates, arrange the orange and beets and sprinkle over the remaining fresh herbs. Place the burrata balls in the centre of each plate. Sprinkle the orange blossom water carefully over the orange and beets.
Step 3Finish with a scattering of black onion seeds and walnuts.
2 bream fillets, gutted at the fish counter
250g of cherry tomatoes
1 red pepper, finely sliced
Juice of 1 lemon or a glass of white wine
For the dill butter:
1 knob of butter per fish
10 capers, finely chopped
2 garlic cloves, finely chopped
1 packet of dill
Step 1Preheat the oven to 200°C. With a sharp knife, slice the bream three times on each side and rub plenty of sea salt and pepper into the incisions and across the fish.
Step 2Make the dill butter by mixing the finely chopped garlic, capers and dill with the butter.
Step 3Stuff the fish with the aromatic butter, and cover the exterior.
Step 4Place the fish on a tray on parchment paper with the tomatoes and pepper slices. Squeeze over the lemon juice or sprinkle over the wine.
Step 5Bake for 15 minutes until the bream is tender. Let it rest for a minute or so, and place foil and a tea towel over it to keep it warm.
Step 6Serve on two plates, making sure to pour all the delicious juices over it.
300ml of double cream
Juice of 1 lemon
65g of caster sugar
20 fresh raspberries
80ml of Disaronno liqueur
4 Amaretti biscuits or any type of almond cookie, crumbled
A sprinkling of flaked almonds (per glass)