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FOREWORD

Winter in London, it’s fair to say, is magical.

A crisp day, with a blue sky, walking by the Thames

couldn’t be more romantic. Combining all the perfect

elements; the landmarks, the river, the bustle, is South

Bank.

Wandering amongst the festooned trees on the

promenade has always been a reminder of my first

winters in the capital.

We’re truly spoilt for choice with arts destinations like Southbank Centre, National Theatre and BFI

Southbank - catching a show or seeing an exhibition

at any of these institutions never loses its novelty.

Pouring out as a crowd, into the cold air, after an

evening's performance, to be met by that iconic

panorama - it’s enough to make me fall in love with

the city all over again.

But I have to say it is the food at this very special

time of year that makes my heart skip a beat. Along

with my very good pal (and author of this very fore-

word last year), Laura Jackson and I run the Jackson

& Levine Supperclub and we delight in celebrating the

seasonal ingredients in these months.

This love affair is one of the reasons why I’m so

thrilled to welcome you to the second volume of the

South Bank Winter Cook Book - an array of delicious

recipes written by chefs from the area’s top restaurants

including Sea Containers at Mondrian London, OXO

Tower Restaurant and Gillrays.

This gastro guide will also give you a helping hand

with an Expert Tips section included at the end, and I

have some of my own to share -

by Alice Levine

1. Plan your menu - it sounds obvious but if you can

get the more unusual, specialist ingredients in advance

you won’t be panicked about locating them on the day

2. Ask someone you trust to come over before the

other guests arrive - it’s always nice to have an extra pair of hands for those final touches. At the very least

it gives you time to brush your hair and take your

apron off!

3 A little edible take home gift can save you some

money but more importantly feels extra special. It

doesn’t have to be complicated - a simple lemon curd

in a pretty jar, a flavoured oil or a bag of florentines

tied with a bow.

@AliCeLevine

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CONTENTS

STARTERS

Sea Containers Restaurant at Mondrian London ......................................... 6

Oxo Tower Restaurant ......................................... 7

Chino Latino at Park Plaza Riverbank London ......................................... 8

Penny Cafe Bar at The Old Vic .......................................... 9

House Restaurant at National Theatre #1 ......................................... 10

House Restaurant at National Theatre #2 ......................................... 11

Skylon ......................................... 12

MAINS

Sea Containers Restaurant at Mondrian London ......................................... 15

Brasserie Joel at Park Plaza Westminster Bridge London ......................................... 16

The Wall SE1 at House of Vans ......................................... 17

Gillray’s Restaurant .......................................... 18

Skylon ......................................... 19

DESSERTS

L’italiano at Park Plaza County Hall London ......................................... 22

Oxo Tower Brasserie ......................................... 23

Penny Cafe Bar at The Old Vic .......................................... 24

The Wall SE1 at House of Vans .......................................... 25

The Green Room at National Theatre ......................................... 26

Chef’s Tips ......................................... 27

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STARTERS

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By SEA CONTAINERS RESTAURANT

at MONDRIAN LONDON

-Serves 4-

1 oz crimini mushroomszest of 1 lemon/yuzufleur de sel1 tsp thyme leaves (lemon thyme) plus more to garnishEspelette pepper2 g black truffle, grated on a microplane1/2 oz Idiazábal cheese grated on a microplane1 oz brown butter vinaigrette2 g toasted pine nuts

For the brown butter vinaigrette:1/2 cup butter1 tsp pine nuts1 clove garlic, grated on a microplane2 TBSP honey1/4 cup Moscatel vinegarjuice of 1 lemon or yuzusalt and pepper to taste

1. To make the brown butter vinaigrette, clarify and

then brown the butter, discarding the milk solids.

Add the pine nuts and gently toast, infusing the

butter with their flavor. Once nuts are light golden,

strain and reserve. Whisk in the grated garlic to the

brown butter and set aside. In a small bowl,

combine honey, vinegar and citrus juice. Whisk

together. Slowly drizzle in the brown butter/garlic

mixture and whisk together. Season with salt and

pepper and set aside.

2. Slice the crimini mushrooms as thinly as possible

and arrange on a flat, round plate. Season with

lemon or yuzu zest and fleur de sel. Sprinkle with

toasted pine nuts and drizzle with the brown butter

vinaigrette.

3. Grate truffle directly on top and then finish with

grated cheese and thyme leaves.

SHAVEDMUSHROOMSAlAD

CHEF SEAMUS MULLEN

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author and a leading authority on

health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011 followed by El Colmadoin in

New York’s Hell’s Kitchen in 2013 and most recently launching Sea Containers at Mondrian London in 2014.

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By OXO TOWER RESTAURANT

1. Cut the pumpkin into eight equal sized wedges (scoop

out any seeds if you haven’t done so already and use for

roasted pumpkin seeds).

2. Put the wedges on an oven tray skin side down and

drizzle with the olive oil. Season with salt and pepper,

add the garlic in thin slices and the sage leaves. Cover the

oven tray with tin foil and roast in the oven (190°C) for 40min, but check after 25min.

3. When cooked, scoop out the pumpkin flesh into a

saucepan and discard any burnt sage and garlic. Add any

oily juices left in the pan to the pumpkin flesh and add

the hot vegetable stock until you reach a soup-like

consistency (may need more/less).

4. Add creme fra che white balsamic vinegar, maple syrup

and seasoning to taste. Blend until smooth.

OXO serve the soup with a sweet potato ‘cannelloni’, pumpkin seeds, pumpkin oil, and sautéeed chanterelle

mushrooms topped with a truffle cream.

Crown Prince pumpkin soup

CHEF JEREMY BLOOR

Yorkshire born Head Chef Jeremy Bloor has been manning the stoves at OXO for over 15 years. Provenance

is at the heart of Jeremy’s cooking and his dishes are a celebration of the best-quality seasonal ingredients.

His passion for what he does translates into the exquisitely presented plates day after day.

Serves 4 - 6

1 Small Crown Prince Pumpkin

¼ bunch of sage50ml olive oil

½ a clove of garlicSalt and pepper

400ml vegetable stock40ml crème fraîche

10ml maple syrup10ml white balsamic

vinegar

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Cevichemixto

Originally from Bloemfontein in South Africa, his first job in catering was at the Hyatt Carlton Tower Hotel in

Knightsbridge where he started work as a commis chef, but quickly worked his way up to Sous chef at the Rib Room

and Oyster Bar. Following successful stints at Roka, Cocoon and Kyashi Werner then joined Chino Latino restaurant at

the Park Plaza Riverbank Hotel as Head Chef and was rapidly appointed as Group Head Chef for Chino Latino London,

Leeds, Cologne and Nottingham.

By CHINO LATINO

at PARK PLAZA RIVERBANK LONDON

-Serves 2-

100g quarter of a fillet White fish (halibut works well)

Half a lime100g baby squid 100g prawns

GarnishSmall handful Cancha Handful sweet potato cubes {cooked for 8 minutes in boiling water}

Crispy plantain garnish, thinly sliced and deep fried 5 thin slices of red chili5 thin slices of red onion5 chopped coriander leaves1 slice of crispy plantain

SauceOlive oil - 30mlLime juice - 200mlAvocado - 1Coconut milk - 50 mlMix all the ingredients together in a blender

1. Slice the raw halibut into neat cubes.

Sprinkle the cubes with sea salt and coat with the juice of half

the lime

2. The halibut will start to “cook” on the outside from the

acidity of the lime, but will remain raw on the inside. A

white-ish liquid will form, known as letchede tigre (tiger’s milk).

Keep this juice as it adds to the flavor and consistency

3. Cook the baby squid and prawn for 3 minutes and then cool

down in ice

4. Mix the Halibut, baby squid and prawns with the sauce and

place on the plate

Assemble the dish:

Delicately dot the fish around the plate. Garnish with Cancha,

sweet potato cubes, crispy plantain, red onion, red chili and

chopped coriander.

CHEF WERNER SEEBACH

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By PENNY CAFE BAR at THE OLD VIC

-Serves 4-

2 small firm avocados

90g of Ricotta cheese

2 tbsp of chopped fresh mint

squeeze of lemon juice

2 x sour dough slices

Smashed Avocadoon Sour dough

CHEF Trine Eriksen-Johnson

Trine Eriksen-Johnson, our Head Chef from Southern Denmark likes to add a Nordic touch to Penny.

After working for Daylesford Organic, Snaps and Rye, Paternoster Chop House and D&D, Trine likes to use seasonal

and sustainable produce from local producers creating healthy well balanced menus with tasty and delicious treats for

both theatre goers and the general public alike.

1. Place the avocado in a medium size bowl and mash

roughly with a fork. Add mint and a large squeeze of

lemon juice, mash until just combined. Season to taste

with sea salt and freshly ground black pepper.

2. Toast or grill sour dough until golden. To serve,

spoon 1/4 of the avocado mixture onto each slice of

bread. Top with ricotta. Serve immediately

garnished with extra mint. Also great with a poached

egg or side of smoked salmon

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Chicken liver

parfait

Prior to joining the National Theatre in June 2006, Simon was the head chef at London’s Groucho Club in Dean Street, the

celebrated private members’ club for the media, entertainment, arts and fashion industries. Before working at The Groucho Club,

Simon was consultant chef at Soho House in Greek Street, London, and has worked as head chef and sous chef in some of the

capital’s most prestigious restaurants, including Daphne’s, Le Caprice and The Ivy.

By HOUSE RESTAURANT

at THE NATIONAL THEATRE-Serves 4-

200g Chicken liver40g ShallotSA sprinkle of thyme 1 clove of garlic peeled 70ml Port ruby smith woodhouse 50ml Madeira 35ml Brandy Courvoisier 6g Sel rose 120g Butter unsalted 2 Eggs free range 1 Bay leaf

for the wine jelly:

150ML Mas de madame 750ml elegance cuveE1 Gelatine leaf

To prepare the wine jelly, leave the gela-

tine to soak in cold water, once soft, heat

the wine slightly, take the gelatine leave,

squeeze the excess water and mix with

the wine until dissolved then set aside.

1. Marinate the thyme, bay leaf, garlic

and shallot in the wine over night

2. Next day reduce the marinade

until about 1TBSP left of liquid

3. Clean the chicken liver (we need

200g of clean liver) and mix with

the pink salt

4. When the reduction is ready cool

it down a little and whisk it with

the eggs (1 whole and 1 yolk only)

5. Heat up the butter making sure

it doesn’t start frying, it should be

just hot enough so that you can still

put your finger in without burning

yourself, let’s say around 55/60C, then

take off the stove

6. Mix the butter, livers and eggs

together while the butter is still

hot and blitz until very smooth,

pass through a sieve if necessary.

7. Set the oven at 85C

8. Fill a deep baking tray with

enough water to allow to put

some jars in covering only ¾

of their height, fill the jars with

the parfait mix, cover with a lid

or a piece of foil every jar and

cook for 27/30 minutes

9. Cool it down and add 1 TBSP

of the wine jelly to prevent the

oxidation

10. Keep in the fridge ready for

service

CHEF SIMON FLINT

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By HOUSE RESTAURANT

at THE NATIONAL THEATRE

-Serves 6-

Strong bread flour 400g

Yeast 20g

table Salt 10g

Water 140ml

Walnut pieces 40g

dried Cranberries 60g

FIG AND ONION MARMALADE

dried Figs 400g

Red onions 400g

Brandy 40ml

Cabernet sauvignon red 80ml

Water 800ml

Honey 120g

caster Sugar 80g

balsamic Vinegar 40ml

large Orange ½ table Salt 2g

Pectin powder 4g

Cranberry and WalnutBread

1. Using the hot water from

the tap measure 140ml and

add to the yeast. Mix well to

dissolve

2. Add all dry ingredients in

the mixing bowl set at speed 2

3. Add the water with the

yeast and mix it well for

about 5 minutes

4. Remove from the mixing

bowl and leave in a container

perfectly covered over night

NEXT DAY

Remove from the fridge and

leave at room temperature for

about 30 minutes.

Divide the dough in 2 pieces.

Roll the bread and leave it to

raise for 1 hour covered with

a cloth

Cook in a PRE HEATED

oven at 200C with a small

tray with hot water to release

some moisture while the bread

cooks for 13 minutes, then set

at 160C for 20 minutes. Cool

down the bread over a rack

Slice the bread and butter

both sides than fry using the

black griddle pan to give nice

grill marks

FOR THE FIG AND ONION

MARMALADE:

Slice the figs and the red

onions, then put all the

ingredients in a pot and

cook on a medium/low heat

until it’s reduced and starts to

thicken.

Prior to joining the National Theatre in June 2006, Simon was the head chef at London’s Groucho Club in Dean Street, the

celebrated private members’ club for the media, entertainment, arts and fashion industries. Before working at The Groucho Club,

Simon was consultant chef at Soho House in Greek Street, London, and has worked as head chef and sous chef in some of the

capital’s most prestigious restaurants, including Daphne’s, Le Caprice and The Ivy.

CHEF SIMON FLINT

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By SKYLON

-Serves 4-

4 medium eggs (fresh)200ml White wine vinegar300g smoked bacon2 medium onions1 garlic cloveFicelle bread (OR baguette)2 chicory200g rocket lettuce2 baby gem lettuce1 shallot100ml rapeseed oil (Duchess)35ml sherry vinegarSea saltPepper

1. Put a pan of water on to boil with about 1 litre of water and

the white wine vinegar inside. Lower the heat to a simmer, spin

the water with a spoon then crack the eggs, one or two at a time,

directly into the centre of the whirlpool. After about 2 minutes,

when the egg white is cooked, remove them from the pan using

the slotted spoon and set aside to drain on kitchen paper.

2. Peel and remove the root of the onions, then finely slice and

put into a pan on low heat to slowly cook down and caramelise,

this will take at least 30 minutes. Once ready remove and leave

somewhere to cool.

3. Finely slice the bread and toss in a bowl with chopped garlic a

few drops of the rapeseed oil and seasoning. Then lay out onto a

tray and bake in a preheated oven until golden brown.

4. Then cut the baby gem & chicory into leaves and wash in

cold water and drain. Also wash the rocket and drain.

5. Cut the bacon into lardons and sautée in a pan until nice and

golden, drain off the fat (you can add this to the dressing if you

like!)

6. For the dressing finely chop the shallot then simply add the

vinegar to the rapeseed oil and season.

Salad Lyonnaise

CHEF TOM COOK

Tom started cooking at age 15, before eventually apprenticing under the likes of Gary Rhodes and Michel Roux Jr. After

three years at City Rhodes learning the ropes of a cuisine style he describes as leaning towards French technique and perfect in

its simplicity, Tom moved to Le Gavroche. Tom Cook joined Skylon as Head Chef in August 2015 after spending 4 years at the

helm at Le Pont de la Tour.

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MAINS

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Double Cut Heritage

Pork Chop, Grilled apple

vinaigrette

Seamus has received multiple accolades including being named Best Chef NYC by the James Beard

Foundation 3 years in a row. More recently, Seamus has become a leading authority in the conversation on

food, health and wellness. Following a diagnosis of rheumatoid arthritis, he was forced to rethink his

relationship with food, which resulted in a cookbook and numerous speaking engagements around the country.

By SEA CONTAINERS RESTAURANT

AT MONDRIAN LONDON

-Serves 4-

FOR THE PORK

2 bone-in, double cut heritage pork chopsKosher salt fresh ground black pepper4 TBSP olive oil

FOR THE VINAIGRETTE

2 apples, cut into 1/2” diced pieces1 bunch sage, finely minced1 clove garlic, grated on a micro plane1/2 cup Moscatel sherry vinegar1.5 cups Extra Virgin olive oilSalt and pepper to taste

1. Pre-heat the grill to high.

2. In a grill basket, char the apples until they have some smokey flavour and take

on some colour, about 8-10 minutes.

3. Meanwhile in a medium sized mixing bowl, whisk together the remaining

ingredients, drizzling in the olive oil at the end. Add the grilled apples to the

vinaigrette and set aside to cool.

4. Season the pork chops liberally with salt and pepper and grill over high heat,

marking them nicely on all sides, then move them to a slightly cooler part of the

grill or reduce the temperature to medium and cook until the chops read 140F at

the centre with a meat thermometer. Remove from the grill and set aside to rest

for 15 minutes. Carve into slices off the bone and serve with a generous serving

of the grilled apple vinaigrette. Serve immediately.

CHEF SEAMUS MULLEN

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By BRASSERIE JOEL

at PARK PLAZA WESTMINSTER

BRIDGE LONDON

-Serves 4-

600g untrimmed venison fillet100g blackberries Micro garlic chivesPomme pureeCivet chocolate sauce

For the pomme puree1.5kg Maris Piper Potatoes 100g unsalted Butter 20cl whole milk 20cl single cream salt, pepper, nutmeg truffle oil

For the chocolate sauce200g venison bones or trimmings Mirepoix (1 carrot, 1 onion, 1 shallot chopped to cubed) 1 glove of garlic, sprig of thyme, 1 bay leaf, 4 juniper berries500 ml Burgundy Red wine20g Venezuela 70% dark chocolate2 tsp Blackberry jamA SPLASH OF Brandy

Buttered truffle pomme puree

1. Cook the peeled potatoes in salted boiling water until they

become soft. Drain and mash until smooth

2. Heat the cream and milk gently, season with the salt, pepper

and nutmeg then mix thoroughly into the potato puree. Add the

truffle oil at the end and mix thoroughly

.

Chocolate sauce

3. Roast the venison bones and trimmings at 180C until they are

dark and aromatic (about 20 minutes). Remove the roasting tray

from the oven and place over the hob

4. Add the herbs, juniper and finely diced carrot, shallot and

onion, then a splash of brandy, and flambee, followed by the

Burgundy red wine and a bit of water. Let it slowly reduce by a

quarter over a low flame

5. Once the sauce is sufficiently thickened, filter the sauce through

a muslin or sieve, stir in the blackberry jam and the chocolate

until you obtain a thick glossy sauce

Venison fillet

6. Pan-fry the venison fillet on both sides then finish it in the

oven at 180c degrees for 5-7 minutes

Plating

7. Place the fillet on top of your potato puree, add the sauce and

garnish with the blackberries and micro chives

venison Fillet with Chocolate Sauce

CHEF WALTER ISHIZUKA

Walter began his career with a job as Commis Chef for Relais et Châateaux property Restaurant Le Mont Joyeux in 1998. From here he

worked his way through internships and kitchen roles through a number of restaurants across France including a 3-year role as Demi-Chef

de Partie for French Chef Paul Bocuse at the 3-Michelin starred L’Auberge de Collonges in Lyon from 2003 to 2006. When Brasserie Joëel

opened at Park Plaza Westminster Bridge London hotel in 2009, Walter was picked by Joel Antunes as restaurant chef, taking the reins as

Head Chef in 2011 when Joel moved to open new ventures overseas.

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By The WALL SE1

& CULT EVENTS CHRISTMAS RECIPE GUIDE

-Serves 4-

2kg turkey thighs – cut into appropriate size pieces,

off the bone1litre buttermillk

50ml Siracha chilli sauce 500g plain flour

500g panko breadcrumbs 12g baking powder

40 g salt50g bicarb soda

25g paprika25g onion powder

25g garlic powder10g cayenne

10g dry parsley5g dry thyme

1. Combine the buttermilk and Siracha, mix and add the thigh

pieces, cover and store in fridge over night

2. Mix all dry ingredients. You can replace some of these ingre-

dients with what you have at hand, the panko could be replaced

with cornflakes, oats, popcorn -anything that will add crunch. The

onion and garlic powder can be replaced with ground cumin &

coriander, or paprika for example. Play with it, make it your own

3. Next day, set up a deep or medium shallow fryer at approx

180C

4. Shake off the excess buttermilk from the turkey, dredge

through the breadcrumb mix and place in the fryer

5. Cook for 4 minutes or until crisp on coating, then place into a

100-180C oven until core reaches 65C plus

6. Taste, season with salt if required then dress with sliced chillies,

coriander leaves, maple syrup and more Siracha!

KFT Kentucky Fried Turkey

CHEF IAN BALLANTYNE

Ian Ballantyne has over 14 years of catering experience working in the UK and Australia. He’s worked in high-end restaurants,

kitchens, bakeries and most recently curating pop-up experiences, supper clubs and directing the food operation for all of Cult’s

events. Ian’s passion is for all things fresh, flavoursome and local. His mantra for cooking ( and life he says) is to “choose

your ingredients carefully and thoughtfully. Treat them with love and respect, and thoroughly enjoy what you do”. He does.

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Pan Fried John Dory

Warm Tartaresauce crayfish,

Apple and Pickled Onions™

Demi Chef De Partie- Jamie Hansell’s John Dory recipe was submitted as part of a Sustainable Fish

Competition for Marriott International. It also ran alongside a Marriott initiative called ‘You Eat, We Give’ helping to tackle Youth Unemployment. Jamie’s Fish dish was whittled down to only two finalists - himself and

Marriott in Sisli, Istanbul. He won the competition after a public vote on social media across Europe. Jamie

was recently promoted to Demi Chef de Partie and is rising steadily up the Marriott ranks.

By GILLRAY’S RESTAURANT

-Serves 1-

140g John Dory Fillet1 x tsp Capers

1 x tsp finely chopped Gherkins.5 Small Shallots

1 tsp each of Dill, Parsley and Coriander Cress

30g Finely Sliced Celeriac.25 Granny Smith Apples

50ml Bechamel Sauce .25 Small Red Onion Shaved and

PickledDash of Lemon Dressing

Dash of Pickling DressingDash of Olive Oil

CHEF JAMIE HANSELL

1. Start by trimming John Dory into its natural 3 filleted segments.

2. Pat dry and leave on a J cloth to absorb residual moisture prior

to pan frying.

3. In a pan sweat off shallots, add capers gherkins and bechamel

sauce.

4. Heat through and season with lemon and salt and pepper to taste.

Keep to the side.

5. Finely slice red onions, wash and toss through pickling dressing.

6. Finely slice the celeriac into ribbons with diced apple and toss

through lemon dressing.

7. Pan fry the John Dory presentation side down in equal amounts

of Rapeseed oil and butter until foaming for 3 minutes.

8. Remove from heat and allow to rest before serving,

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By SKYLON

-Serves 4-

4 x 200g salmon supreme (skin on)500g choucroute 1 morteaux sausage100g chanterney carrots (peeled and washed)200ml white wine100ml double cream3 juniper berries4 sprigs flat leaf parsleySea saltPepper

1. Firstly put the choucroute, sausage, carrots, wine, juniper ber-

ries all in a pan with a lid. Bring to the boil then place in a

preheated oven at 150c and cook for 30 minutes, until the sausage

is cooked.

2. Now heat a non-stick frying pan with a little olive oil, season

the salmon and place skin side down in the pan. Allow to colour,

then place in oven. Whilst this is cooking take sausage and slice

in 1/2cm slices.

3. Pour out the wine into another pan, add cream and boil for

your sauce.

4. After about 6 minutes the salmon should be just pink in the

middle.

5. Now to plate place a large spoon of choucroute in the centre

of a bowl, 3 slices of sausage on that, then the salmon. Pick the

parsley leafs and cook in the sauce. Put the carrots around the

edge of the bowl and pour on the sauce.

Salmon, choucroute and morteaux sausage

CHEF TOM COOK

Tom started cooking at age 15, before eventually apprenticing under the likes of Gary Rhodes and Michel Roux Jr. After

three years at City Rhodes learning the ropes of a cuisine style he describes as leaning towards French technique and perfect in

its simplicity, Tom moved to Le Gavroche. Tom Cook joined Skylon as Head Chef in August 2015 after spending 4 years at the

helm at Le Pont de la Tour.

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DESSERTS

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By L’ ITALIANO

at PARK PLAZA COUNTY HALL LONDON

-Serves 4-

4 egg yolks80g caster sugar500g mascarpone

1 tps Marsala wine3 whisked egg whites

10 cups of espresso coffee

1 packet of Lady finger biscuits

Cocoa powder for decoration

1. Whisk the egg yolks, Marsala and sugar together until fluffy

and creamy

2. Add half of the Mascarpone to the mixture and whisk for

another minute

3. Add the second half of the Mascarpone and whisk for one

more minute

4. In a separate bowl, whisk the egg whites until stable and

then gently fold them into the yolk mixture using a wooden

spoon

5. Layer the tiramisu as follows:

In a dessert glass, create a layer of espresso-soaked lady finger

biscuits, then a layer of creamy mixture, then repeat until you

reach the top of the glass.

6. Once finished dust with cocoa powder and refrigerate for at

least one hour

TIrAMISU

CHEF MARK DANCER

Born 30 March 1963 Mark Dancer attended Birmingham College of Food and Domestic Arts on a two year full time Professional Cookery and Catering Course. After working in Birmingham, Mark moved to London in 1983 to further his career and has worked in various London Hotels as Head Chef including The Selfridge Hotel before becoming Head

Chef at Park Plaza County Hall London in 2010.

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By OXO TOWER BRASSERIE

FOR THE Cake

125g butter125g light brown sugar

2 eggs125g coarsely

grated carrots50g raisins

1/2 TSP (cinnamon)1/2 TSP (NUTMEG)

150g self-raising flour1/2 TSP (baking powder)

FOR THE GINGER CREAM

275ml double cream 1/8 jar finely diced

ginger25g golden caster sugar

Carrot Cake

1. Grease two 8inch tins and preheat oven to 160˚C2. Cream the butter and sugar in a bowl until light and fluffy

3. Whisk the eggs in a separate bowl and then add to the butter and sugar a little at a time mixing inbetween pours 4. Mix in the carrots and raisins

5. Sieve the self-raising flour, baking powder and spices and fold into the mixture 6. Pour evenly between the two 8inch tins

7. Bake at 160˚C for 20-25mins or until a skewer inserted into the thickest part comes out clean. 8. Leave to cool on a cooling rack

CArRoTCAKE

CHEF PENNY WABBIT

Head Pastry Chef Penny Wabbit has been with OXO for nearly 15 years. Penny oversees the pastry sections

in both the Restaurant and Brasserie kitchens and her talent, passion and creativity consistently shines through.

Penny loves to take classic English favourites and give them a quirky twist and takes inspiration from her

garden, using her home-grown herbs and flowers in many of her wonderful creations.

Ginger cream

1. Whisk the cream

2. Fold in sugar and ginger (plus syrup)

3. Sandwich the two cakes together with ¾ of the ginger cream and top the cake with the remaining ¼

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CHocolatebrownie

Trine Eriksen-Johnson, Penny’s Head Chef from Southern Denmark likes to add a Nordic touch to Penny. After

working for Daylesford Organic, Snaps and Rye, Paternoster Chop House and D&D, Trine likes to use seasonal and

sustainable produce from local producers creating healthy well balanced menus with tasty and delicious treats for both

theatre-goers and the general public alike.

By PENNY CAFE BAR

at THE OLD VIC

-Serves 4-

220g plain chocolate (70% cocoa solids) 125g unsalted sof-tened butter280g Muscovado sugar1 tsp vanilla extract2 large free range eggs, beaten100g plain flour2 tbsp cocoa powder

1. Preheat the oven to 160C/gas 4. Grease and baseline a 22cm square cake tin

with baking paper. Put half the chocolate into a heatproof bowl, set over a pan of

gently simmering water and allow to melt slowly. Remove the bowl from the heat

and allow to cool while making the mixture.

2. Put the butter in a large mixing bowl and, using a wooden spoon or electric

hand mixer, beat until soft and creamy. Add the sugar and vanilla extract, and

continue beating until the mixture is soft and fluffy.

3. Slowly beat in the eggs then sift over the flour and cocoa. Spoon over the

melted chocolate and stir everything together thoroughly. Stir in the rest of the

chopped chocolate pieces and then pour the mixture into the tin.

4. Bake in the preheated oven for 25-30 minutes until firm to the touch but soft

in the centre. Remember that the brownies will continue to cook as they cool.

Leave to cool in the tin and then remove from the tin. Enjoy!

CHEF TRINE ERIKSEN-JOHNSON

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By The WALL SE1

& CULT EVENTS CHRISTMAS RECIPE GUIDE

-Serves 4-

Butter, softened, for greasing tin7 whole eggs1kg Philadelphia cream cheese400g castor sugar1 tbsp flour500ml cream

1. Preheat oven to 220C and

lightly grease a 25cm springform

tin with butter.

2. Line the bottom and sides of

tin with baking paper, allow the

paper to come 2-3cm above the

edge of the sides.

3. Using a pastry brush, grease the

paper with softened butter.

4. Crack the eggs into a bowl

and mix well.

5. Using an electric mixer, work

cream cheese until smooth.

6. Add the beaten eggs slowly,

making sure each egg is incor-

porated into the cheese before

adding more.

Our Favourite Cheesecake

7. Pour in sugar, flour and cream.

Blend well until smooth.

8. Pour mixture into the lined

cake tin and bake for 50 minutes.

9. Remove from oven and allow

to cool completely in the tin

before unmoulding.

FYI this cheesecake looks burnt

but it’s not. The contrast between

caramelised cream and the

succulent richness of the centre

is stunning, serve with Pedro

Ximenz sherry or anything really,

it’s that good. If you want to add

a biscuit base, go for it, follow

normal method- biscuits, butter

etc...

CHEF IAN BALLANTYNE

Ian Ballantyne has over 14 years of catering experience working in the UK and Australia. He’s worked in high-end restaurants, kitchens, bakeries and most recently curating pop up experiences, supper clubs and directing the food opera-tion for all of Cult’s events. Ian’s passion is for all things fresh, flavoursome and local. His mantra for cooking ( and life, he says) is to “choose your ingredients carefully and thoughtfully. Treat them with love and respect, and thoroughly

enjoy what you do”. He does.

26

CHristmasPudding

Prior to joining the National Theatre in June 2006, Simon was the head chef at London’s Groucho Club in Dean Street, the

celebrated private members’ club for the media, entertainment, arts and fashion industries. Before working at The Groucho

Club, Simon was consultant chef at Soho House in Greek Street, London, and has worked as head chef and sous chef in

some of the capital’s most prestigious restaurants, including Daphne’s, Le Caprice and The Ivy.

By THE GREEN ROOM

at THE NATIONAL THEATRE

110g fresh white breadcrumbs110g shredded suet200g dried cranberries100g cooked chopped figs (use dried figs) 200g golden raisins100g raisinsZest of 3 orangesZest of 1 lemons1 tsp ground cardamom 6 tsp ground cinnamon1/2 tsp ground cloveS2 Chopped raw apples (brae-burn are ideal as they don’t go soft or brown)50ml of treacle 50g white chocolate buttons225g Light brown soft sugar55g flour50ml Rum50ml Brandy100ml heather honey stout 2 medium eggs (beaten)

1. Using a very large deep tray or mixing bowl add the sugar, suet,

breadcrumbs & spices together and mix thoroughly. Then mix in all the

dried fruit and zest of the oranges and lemons.

2. In a smaller basin mix the rum, brandy and stout with the beaten

egg. Next pour this all over the ingredients and begin to mix very

thoroughly.

3. Set a side and leave overnight.

4. The next day stir in the sifted self- raising flour thoroughly.

5. The mix is now ready to put in to mould and cook as you need.

6. To cook, steam for 3 hours if the pudding is large and for 4-6

people alternatively 2 hours if the puddings are individual.

7. The puddings can also be cooked in a water bath in an oven on

140C for the same cooking times.

8. To reheat repeat the same process but 1 hour for large family pud-

dings and 45 minutes for individual ones.

CHEF SIMON FLINT

27

CHEF’S TIPS

My secret to beautifully crisp roast potatoes is as follows -

boil your potatoes first (till they’re cooked) and then (once

drained) rough them up in a large pan. Take off the lid

and allow them to cool and for the steam to completely

evaporate. Then add your spuds to a pre-heated baking

tray with hot lard and once cooked add a good sprinkle

of flaky sea salt. You can’t go wrong.

- Jeremey Bloor - OXO Tower Restaurant

Do it all the day before - and in the case of the Christmas pudding…months

before - so then all you’re doing on the day itself is heating things up, getting

out the chilled desserts and relaxing, stress-free.

- Penny Wabbit – OXO Tower Restaurant

I suggest adding a rich, spicy and aromatic red wine to your festive dinner. Burgundy Côte de Beaune, Cahors or

an Argentinian Malbec.- Walter Ishizuka -Brasserie Joel

A lot of people cry when they chop onions. The trick is, not to form an emotional bond...- Werner Seback - Chino Latino

Add some excitement to the boring Brussel sprout by frying with crispy bacon,

thyme and some chestnuts

- Jamie Walsh – Penny Café Bar

Prep everything the day before. It’s that simple.

Get your family to help, not just in the cooking

but the planning too, give them ownership of ele-

ments and get them excited. Use disposable trays!

- Ian Ballytyne - SE1 The Wall Cafée

Celebrate Christmas with an Italian twist! According to Italian tradition, children are asked to

write letters to tell their parents how much they love them. The letters are normally placed

under their father’s plate and read after Christmas Eve dinner has ended.

- Mark Dancer - L’Italiano

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The South Bank Winter Cook Book 2015/16 has been lovingly produced by South

Bank London, the destination management consortium promoting London's South Bank and all its key attractions.

For more information, please visit southbanklondon.com/about-us, call our team on

0207 202 6900 or drop us a line to editorial@southbanklondon.com.

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