1) Put the pizza shell or focaccia onto a pizza pan or baking tray. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shell.
2) Top with artichoke hearts. Cook 6 to 8 mins, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.
2) In a small saucepan, melt 30g of the butter. Add shallots and saute 1 min. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 mins, until reduced to about 2 tablespoons.
3) Lower the heat and whisk in the remaining butter 15g at a time, adding each piece when the previous one is almost melted.
4) Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
5) Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
6) Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 mins until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
7) Turn on the oven grill.
8) Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the grill and cook the fish for about 5 to 7 mins, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
9) Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
1) Place the bulgur wheat in a large bowl, pour in the boiling water and add the lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then allow to stand at room temperature for about 1 hour.
2) Add the chopped spring onions, mint, parsley, cucumber, tomatoes, 2 tsp salt and the pepper; mix well. Season to taste and serve, or cover and refrigerate; the flavour will improve if the tabbouleh sits for a few hours.
3) Open out the pocket of the pitta bread and stuff the tabbouleh and feta inside. Serve immediately.
1) Heat the olive oil in a large saucepan over medium-low heat. Add the yellow peppers, leeks, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
2) Tie the parsley, thyme and bay leaf together with kitchen string. Add the potato, water and herb bundle and bring to a boil, then reduce the heat and simmer, uncovered, until the potato is very tender, about 20 minutes.
3) Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape) or in the saucepan with an immersion blender, until smooth. Return to the saucepan and reheat. Stir in the vermouth and season, to taste, with salt and pepper.
