Summer recipes from The Laundry, Brixon

1. To make the yuzu vinagrette whisk all ingredients together.
2. To make the salad roughly chop the tomatoes into large, attractive different shapes.
3. Toss the tomatoes with a generous amount seasoning.
4. Add in the shallots, parsley and yuzu vinaigrette.
5. Lay onto your serving platter and garnish with micro parsley.

Sweetcorn fritters:

1. Drain the corn from its tin. Finely chop the chilli and slice the spring onions.
2. Pulse the corn in a food processor or blender - ensuring some corn is left nearly whole.
3. Remove the corn from the blender and mix all the rest of the ingredients together.
4. Rest the mixture in the fridge for 1 hour.
5. Using wet hands, roll balls of the mixture together - around the size of a small golf ball (30g each). The Laundry quenelle the mixture.
6. Shallow fry the fritters until golden and crisp on the outside.
7. The fritters may be fried and then re-heated through the oven just before serving.

Green goddess:

1. In a powerful, high-speed blender, combine all ingredients and blend until smooth.
2. Store in the fridge until needed.

House Vinaigrette:

1. Dice the shallot finely.
2. In a blender, blend shallots, vinegar, salt and pepper and 50ml of oil until well emulsified. This step is important as it is the base of your dressing.
3. Whilst this is blending, slowly pour in the remaining oil until the mixture emulsifies and turns whiteish in colour.
4. Store in fridge and use as needed

Pickled shallots:

1. Peel and finely slice the shallots into rings.
2. Place the white wine vinegar, caster sugar, salt and white peppercorns into a pot.
3. Slowly bring to a simmer and stir until the salt and sugar have dissolved.
4. Remove from the heat and stir in the shallots.
5. Set to one side to cool.
6. Jar and refrigerate - use as needed.

To serve one person:

1. Cut 125g heritage tomatoes into unique shapes and combine them with 15g lambs lettuce.
2. Dress lightly with house vinaigrette and plate.
3. Place 5 x sweetcorn fritters on top.
4. Garnish with 10g pickled shallot, 3 x15g portions of green goddess and finish the dish with pea shoots.

Pavlova

1. Draw 5 x circles on baking parchment - 6cm diameter so you have the size for piping the meringue. Turn the paper over so the marker pen is on the bottom and place on a flat tray.
2. Set your oven to 190℃.
3. Place the egg whites into a stand mixer with a pinch of salt and begin to beat on a medium speed.
4. Once the egg whites begin to foam, turn up the speed and begin to add the caster sugar spoonful at a time until all is added and the meringue forms stiff peaks.
5. Add all ingredients to the meringue and combine well.
6. Spoon the meringue into a piping bag and pipe 5 x nests.
7. Place into the oven and turn the oven off.
8. Leave the pavlovas in the oven overnight before enjoying the following day.

Summer berry compote:

1. Place berries into a large shallow pan, followed by water and sugar.
2. Slowly bring to a simmer until the sugar is dissolved.
3. Pass the mixture into a colander and set the berries aside.
4. Place the liquid back onto the heat over a high heat and reduce down to become a syrup.
5. Tip back over the berries and reserve for service – serve cold.

Whipped cream:

1. Place all ingredients into a large mixing bowl.
2. Whisk until soft peaks have formed - do not over-whisk.
3. Set aside for use.

To serve:

1. Place one pavlova shell in the middle of the plate - they are very delicate!
2. Top with whipped cream followed by summer berry compote.
3. Enjoy immediately.