This weeks du jour menu

Warm beetroot soup with sour cream and saffron floating island

Hampshire Brown crab cocktail, roasted seeds and nuts, marie rose sorbet

Teriyaki glazed pork belly, seared scallop, poached mushrooms, shallot and ginger confit

Elderflower parfait, frozen olive oil emulsion

(Dessert courtesy of Dale over at http://thecomponents.wordpress.com/)

Teriyaki marinade

100ml Mirin

100ml Kikoman soy sauce

100g Sugar

500ml Water

Grilled mirepoix

25g Carrot

25g Celery

25g Onion

5g Ginger

20g Pineapple

50g Beef trimming

In a hot pan, add the mirin and flambé. Once the alcohol has burned off, add the soy sauce, sugar and water. Bring to a boil and add the mierpoix. Simmer until reduced by half. Strain through a fine chinois and thicken with corn starch.

Tomato sorbet

Water 292g

Dextrose 153g

Peeled tomato flesh(good quality) 1093g

Salt 6g

Stab (neutrose) 8g

Tabasco 1g

Basil 4g

Tomato paste 110g

Mix together the dextrose, and stabiliser. Boil the water and add the two powders, mix well and boil for 1 minute. Transfer to a container and rest overnight.

Blend the fresh tomato, tabasco, basil, tomato paste and salt into the syrup until completely smooth. Pass through a conical strainer and pour into paco jet containers and freeze completely.

Puree when needed.