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Dining Alone
2017

 

mixed media, room 401

 

 

 

 

 

Fig, melon & halloumi salad  

4 Speciality Figs, halved | 1 tbsp honey | 2 tbsp extra virgin olive oil | 2 tbsp sherry vinegar | 250g peeled Waitrose Extra Large Watermelon, cubed | 250g peeled and deseeded Waitrose Piel de Sapo Melon, cubed | 4 salad onions, sliced | 1 tbsp plain flour | ½ tsp smoked paprika | 250g pack essential Cypriot Halloumi, diced | 50g wild rocket

  

 

 

 

 

 

 

 

 

 

 

Sea bass with black rice salad

125g Gallo Venere Black Rice | 1 red Romano pepper, sliced | 4 salad onions, sliced | 2 Waitrose 1 San Marzano Tomatoes, diced | 50g Fragata Spanish Olives Stuffed With Anchovy | 50g Odysea Feta Crumbs | 1 sprig oregano, leaves chopped | 1 Waitrose 1 Perfectly Ripe Avocado, diced | 2 tbsp extra virgin olive oil | 1 tbsp balsamic vinegar | 180g pack 2 boneless sea bass fillets | ¼ x 150g tub Moorish Garlic & Sicilian Lemon Aioli

 

 

 

 

 

 

 

 

 

Trout, tartare potatoes & peas

 

350g Charlotte potatoes, halved | 200g pack Waitrose Trimmed Sugarsnap Peas | 1 pack Waitrose 2 British Rainbow Trout Fillets | 1 unwaxed lemon, zested then cut into wedges | ½ x 170g tub Waitrose Tartare Sauce | ¼ x 25g pack flat leaf parsley, chopped  

 

 

 

 

 

 

 

 

 

 

Dhruv Baker's wine poached pears with blackberries, mascarpone & almonds

 

4 Rocha or Conference pears | 375ml dry white wine  | 25g caster sugar  | 1 vanilla pod, split lengthways and seeds scraped  | Pared zest and juice 1 large lemon | 150g blackberries  | 6 tbsp mascarpone | 4 tbsp toasted flaked almonds

 

 

 

 

 

 

 

 

Spinach & asparagus soup

40g unsalted butter | 500g new potatoes, cut into 2cm cubes | 6 cloves garlic, crushed | 500ml Cooks’ Ingredients Vegetable Stock | 230g pack asparagus, cut into 3cm lengths (or 2cm, if thick) | 260g bag essential Waitrose Spinach, washed

 

 

 

 

 

 

 

Roast beet parcels with green aioli 

600g beetroot, halved if large, stalks trimmed to 4cm  | 8 thyme sprigs  | 3 tbsp olive oil  | 2 tbsp balsamic vinegar  | 6 garlic cloves, unpeeled  | 4 tbsp mayonnaise  | 2 tbsp Greek yogurt  | 2 x 200g packs Swiss chard, leaves separated, stalks roughly chopped  | ½ lemon, juice

 

 

 

 

 

 

 

 

Martha Collison's Eton mess concorde cake

7 medium Waitrose British Blacktail Free Range Eggs, whites only | 280g caster sugar | 70g icing sugar | 600ml double cream | 1 tsp vanilla bean paste | 320g raspberries | 450g strawberries, quartered

 

 

 

 

 

“Dining alone” starts from my habit of eating alone which I really enjoy my own moment focusing on plates without taking care other’s feeling and talking; which becomes my private space with table, is not because I enjoy lonely, is because I need to be alone sometimes.

 

 

 

 

 

 

 

 

 

 

 

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