These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Serves 4 Ingredients ·½ small fennel, peeled, cut into batons ·2 leaves swiss chard ·12 lychees in their syrup ·1 ripe pear, peeled cut into dice ·3 figs, cut into wedges ·2 sticks of rhubarb, cut into strips ·1tb chamomile tea ·300 ml light stock syrup ·Vegetarian gelatine ·4 leaves of fresh mint Artichoke sorbet ·800gr artichokes stalks, peeled, finely chopped ·750 ml water ·50 gr caster sugar ·Juice of 1 lemon
Method 1.Heat the stock syrup in a pan add the fennel and swiss chard and cook gently for 2-3 min. Remove from the heat and cool. Remove the fennel and chard and return the syrup to boil. 2.Add the chamomile tea and leave to infuse for 5 min add the gelatine, leave for 5 mins and then strain through a fine strainer. 3.Leave to go cold 4.For the artichoke sorbet, place the chopped artichokes and water in a pan with the lemon juice, cook for 10-15 min or until the artichokes are very soft. Place in a blender and blitz to a puree, strain off the liquid 5.Add the sugar and allow to melt and then cool liquid and then place in a pacojet container and place in the freezer until solid frozen and ready for use. 6.Arrange the fruits and vegetables into 4 serving bowls our over the chamomile jelly and allow to set for 10-15 mins. In the fridge 7.Turn the sorbet and place a quenelle in the centre of each bowl, garnish with the shredded mint