Truffle Hollandaise
Place the shallot, white wine and thyme in a medium-sized pan. Bring to the boil and cook until reduced by half. Remove from the heat and transfer to a bowl. Rinse out the pan, fill with water and bring to the boil. Add the egg yolks to the bowl and whisk, then place the bowl in the pan of boiling water.

Remove the pan from the heat and gradually add the diced butter, whisking continuously. Each time, allow the butter to melt and the sauce to thicken before adding more. If you think the sauce is going to separate, take the bowl out of the pan and add a few teaspoons of cold water.

Continue until all the butter has been added. Add the diced truffle and keep warm in a bain-marie until ready to use. Bring the water back to the boil and preheat the grill. Add the vinegar to the pan and poach the eggs until soft, then transfer to a bowl of cold water until ready to use.

Asparagus
Place the asparagus under the grill and brush with the butter. Grill lightly for 1 minute on each side, then arrange on a serving dish on a bed of rocket leaves, if using. Reheat the eggs in a bowl of boiling water, then drain. Arrange the slices of truffle on top of the asparagus, and top each slice with a quail's egg. Drizzle with the hollandaise, and garnish with a selection of fresh herbs and chopped tomato.

Method

Cook the pappardelle in a large sauté pan of boiling salted water until al dente. Drain and reserve. Rinse out the pan.

Heat half the butter in the pan over moderate heat. Season the rabbit and sauté for about 10 minutes on each side, or until cooked through, then remove from the pan and keep warm.

Add the remaining butter to the pan and sauté the shallots, garlic and oyster mushrooms for 2 minutes. Add the white wine and bring to the boil, reducing the mixture by half, then add the stock and reduce again. Add the rabbit, mustard and cream and mix in the pappardelle. Allow to simmer for 3 minutes, until the pasta is heated through. Add the chopped parsley and season to taste.

For an optional presentation take half the cooked rabbit and cut into medallions. Wrap the rabbit pieces in blanched spinach leaves, return to the pan and warm through.

Method

Preheat oven to 120ºC / 250ºF / Gas mark ½

Whisk the egg yolks and the eggs in a bowl with the sugar until pale and creamy. Heat the milk and cream over gentle heat and slowly pour into the egg mixture. Strain through a fine sieve and then scrape in the vanilla seeds. While the mixture is still warm, add the mascarpone and mix well.

Place the raspberries in the bottom of 4 ramekins and pour in the custard. Place the ramekins in a baking dish and half-fill with water. Place in the oven and cook for 30-40 minutes. Remove from the heat and allow to cool.

To finish, sprinkle each ramekin with a layer of caster sugar and glaze under a grill until the sugar melts and caramelises. Allow to cool, then decorate with a few fresh raspberries.

VANILLA ESPRESSO MARTINI

This little martini packs a wake up call that will keep you going all night long A dbl shot of super premium Polish Vodka laced with creamy espresso and sweetened with rich Vanilla sugar.

Start by making a dbl shot of the best espresso you can get your hands on ( if you do not have a espresso maker at home get your local espresso bar to make up a couple shots for you and keep it in your fridge till the party gets started.)

Second get your shaker and in it place all the ingredient fill up with hard ice and shake as hard as you can for about 10 seconds and strain into a chilled Martini glass allowing for a thick beige crème to top your drink. It should look just like a large shot of espresso. Last float three coffee beans for garnish.

INGREDIENTS:

50ml Belverder Vodka
20ml Kahlua
1.5 table spoons Vanilla sugar
50ml Chilled espresso

METHOD:
Shake and strain
Glass: Chilled Martini glass
Garnish: 3 Coffee beans.

COFFEE

That wonderful little black bean, who would have thought