SWEET CHOCOLATE AVOCADO MOUSSE (Emma Boyd, page 100)
Make the chocolate mousse as per the recipe and set into a container. Now you want to carefully shape a quenelle of the moose into a smooth egg shape with a slightly pointed end – try doing this with a teaspoon or tablespoon, depending on the size you want. You might need to try different spoons until you find the right one, and some people prefer using two spoons. The mousse is garnished with rosemary flowers, broccoli flowers and geranium petals.
BITTER NEGRONI COCKTAIL JELLY (Sarah Tuck, page 104)
The negroni jelly recipe needed extra gelatine leaves (nine in total) to achieve the right consistency to be made into a cube. We set the jelly into large oiled ice block cubes. After removing the cubes, we sliced the edges with a sharp knife to achieve that flat, shiny surface on all sides of the cube. The jelly cube is garnished with nasturtium and a rocket leaf.
SALTY ROASTED FETA WITH QUINOA (Ginny Grant, page 76)
Cut the zucchini into thin strips, instead of the rounds the recipe stipulates, and roast lightly. Make the rest of the quinoa salad recipe as per the original. Arrange the zucchini strips on a serving plate and scatter with the quinoa and feta. Garnish with bronze fennel.
SOUR MIDDLE EASTERN GREEN FRITTER (Olivia Andrews, page 92)
Make the fritter mix as per the recipe and then cook in an oiled metal ring to achieve the round shape. Make the labneh using thick Greek yoghurt, lightly salted and drained through muslin overnight. Sid smeared the labneh onto the plate with an offset spatula and placed the fritter on top, then garnished with coriander.
UMAMI PORCINI & POTATO FRITTATA (Fiona Smith, page 88)
Make the frittata as per the recipe, but make the potato cubes smaller than specified – around 1cm. When cooked, cut the frittata into thick rectangular slices. We used cherry tomatoes and baked as per the recipe, but for 1 hour rather than 1½. Sid garnished the tomatoes with thinly sliced fresh button mushrooms, enoki mushrooms, alyssum flowers, lemon thyme and amaranth.