Ten - 10 - สิบ - ដប់ - عشرة - diez

Tenfor my muse

Ten - 10 - สิบ - ដប់ - ع

رشة

- diez

Ten - 10 - สิบ - ដប់ - ةرشع - diez

by Christopher Burt

ABOUT THIS BOOKchina - japan - korea - thailand - syria - morroco - spain - portugal - switzerland - sweden - france - germany - USA - canada - iran - phillapines - on your door step

Tenfor my muse

Ten - 10 - สิบ - ដប់ - ع

رشة

- diez

Ten - 10 - สิบ - ដប់ - ةرشع - diez

by Christopher Burt

Ten - 10 - สิบ - ដប់ - ةرشع - diez

A Global WinterWhat is Ten about i here you ask…Simple Global cuisine - from the Sahara to the Seychelles - from Kingston to Canada but with My usual constraints - totally local textures & produce - everything has an equivalent (without exception - in terms of flavour profile & texture) - so thats what we use. Why Ten? - Simple its the tenth book - and more than coming full circle in a year - this time we are going Global…

chicken korma-tose

chicken korma - carrot pickle - grilled cauliflower bhaji - coconut & almonds - dates - piccalilli

#LittleMonkey

togarashi seared diver scallops - textures of sweet potato & cassava - #lovemonkey bulgogi - candy beet & mustard frills

loppy chow

celeriac skin & middle farm british lop bacon chowder - rob swift’s brioche - crumb & frills - salsify croute

pretty in pink

pink praline cheesecake - sour raspberry gel - broken stones - green apple smoothie

The Hamptons

Sarah Hamptons Brock Hall farm pablo cabrito - 3 tomato salad - heathers harvest carrot pickle

Sup Dock?

carrot & orange veloute - hertage carrots - burnt carrot powder - Rob Swift’s sourdough

Mucky Duck

pan roasted lunsale duck - cherry fluid gel & cherry yoghurt wafer - roasted butternut & cavello nero - caramelised sweet potato skin puree

Stinging Apple

middle farm british lop bacon jowel & apple mustard parfait - crisp apple & beetroot salad - intense apple puree & tuille - radish - Rob Swift’s nettle cheddar bread

Papa People

butter confit roasted Guinea fowl - smoked kohlrabi puree - cavello nero - acorn & cherry gel - bone jus - winter root sablee

#MonkeyPuzzle

seared Chinese curried diver scallops - crispy butternuts - #LoveMonkey kimchi - red kochujang ketchup

5 Dynasties

seared Great Berwick Organics longhorn prime rib of beef - local pancetta crisps - celeriac & heritage carrot skin puree - sichuan peppercorn - salt baked winter roots

#PermanantJones

chilli salt chicken - fragrant jasmine rice - #monkeyspunk sauce

IClaude

seared goats cheese - rhubarb - candy cane - grilled gem heart - radish - hibiscus vinaigrette

#MassimoGino

local pheasant, apricot & morcilla butter rillette - Liz Knight’s hawthorn ketchup - burnt onion tuille - nasturtium ivy - Rob Swift’s onion & marmite toast

KFG

Korean fried guinea fowl - apple kimchi & rice noodle salad - crispy garlic & sesame bulgogi dipping sauce

bojon

curry oiled & seared lunsdale duck - raw & rhubarb confit - pear carpaccio & compression - winter vegetables - hibiscus pan reduction

Hedgerow

guinea fowl in local pancetta - celeriac skin fudge - toasted ‘kazelnuts’ - middle farm british lop pork & Moydens wrekin blue boulette - black kale & winter textures - sour bramble jam

#FrankieKnuckles

cherry cola braised miso middle farm british lop ham hock - #afrosamurice - reduction

#MonkeySpank

chilli salt scallop - pickled daikon & preserved kombu salsa - red bulgogi reduction

#MunkyTunk

togarashi seared scallops - edamame puree - Chinese sausage textures

Peppa Pig 2

chorizo in sweet smoked paprika salt - crispy shropshire ham with piccalilli fluid gel - apple textures - pork, apple & mustard rillettes on Rob Swift’s sourdough toast

The Fiendish Dr Wu

Matt’s black miso & sesame crusted wild salmon confit - butternut & sea herbs - edamame & lime leaf air

Fancy Licker

Matt’s Great Berwick Organics seven spice longhorn beef - celeriac in XO crumb - bok choy & celeric remoularde - sriracha ketchup

Apples & Pears

Matt’s charsui braised middle farm british lop pork - udon noodles - tofu - caramelized apple & pear miso dashi - cavello nero & pink ginger

#SurfSkippy

Matt’s 5 spiced & seared kangaroo loin - butternuts & black kale - cola miso reduction - crab & lime leaf remoularde

Up, Up & Soay…

rare breed Soay lamb 2 ways - juniper & cinnamon scented suet pudding - seared leg loin - smoked sweet potato mash - cavello nero

#ByAnyMeansNecessary

chinese sausage stuffed togarashi corn fed chicken - shittake & chickpeas - crispy tofu - blackbean & garlic bulgogi

Piggy Pan Handle

pork belly, chorizo & morcilla tortilla - chestnuts - manchego & sweet smoked paprika

Cordigo

atlantic cod & wild salmon tortilla - Hasting’s lemon ketchup - nasturtium ivy - three tomato salad

Get Yer Rocks Off

tiger tails cooked over hot rocks - black eyed peas - XO butternesca & sea herbs

Blu Moon Rising

Great Berwick Organic’s Longhorn top rump of beef & heritage carrot ragout - kale textures - Rob Swift’s bread

#LOVETUNK

#LOVETUNK slow braised middle farm british lop pork ribs - pork, black bean & crispy chilli udon noodles - miso crispy kales - peanuts

Vere Ar Ze Stonze…

chilled stones - wild salmon, grade A yellow fin tuna & diver scallop sashimi - pink ginger julienne - wasabi - flying fish tobbikko caviars - seasonal edibles - tamari

Toga,Tunk & Takke

silken firm tofu - #lovetunk sauce - miso dashi braised shitakke - toasted sesame seeds & scallions

Steak & Chips with Mushrooms

blonde miso buttered shropshire prime rib - butternut chips - shitakke mushroom Korean BBQ sauce

Kimchi’s - Peach Tree Style

togarashi - corn,shitakke & scallion - piccolo parsnip & apple

#BELLY aka #TunkJones

crispy tofu & chickpeas - XO & togarashi udon noodles - #TUNK & kochujang slow braised middle far british lop pork belly

#CKK-1

Matt’s cherry cola blonde miso braised shropshire ham katsu boulettes - bramble sourz - asparagus - apple kimchislaw

#Tea-Pea

wasabi pea nougat parfait - chai tea & lemongrass jelly - mango fluid gel

#Kurdz&Way

lemongrass curd parfait - liquorice & marshmallow meringue - intense dehydrated sour cherries - strawberry & mango fluid gel

Huggy Bear

acorn butter poached local pheasant torchon - salsify fudge - butternuts & sweet potatoes - middle farm pork, pearl barley & pear boulette - russian kale - hawthorn & red onion marmalade - nasturtiums - freeze dried sour cherries

Shticks & Shstones

futomaki - maki & nigiri - over chilled stones - locally foraged herbs

Phaesella

pheasant paella & saltimboca - toasted hazelnuts

Toad Hall

middle farm british lop & caramelized apple toad in the hole - burnt onion jus

誰Chi

katsu wild salmon - mango & crispy chilli udon noodles - apple kimchi - togarashi peanuts

HeritageHusk aka The Brock

southern fried dog salmon - pearl barley succotash - chipotle ketchup - locally foraged herb salad - file’ dressing

Waves & Grass

Great Berwick organics longhorn beef sashimi - sichaun seared diver scallops - XO butter braised fondant - miso oyster ketchup - cavello nero - pink ginger

#PLOT2POT

brulee’d Moyden’s Shrewsbury blue - pea & edamame puree - winter root textures - heritage vegetables - brassica’s - garden foraged herbs

LOP CHOP

Maynard’s cured middle farm british lop bacon chop - middle farm - skin chips with burnt onion powder -apple ketchup