Chef Of
The Month

Michael Notman-Watt – Syndicate Kitchen

Inspired by working in kitchens like The Dairy in London and 64Degrees in Brighton, Michael is passionate about producing simple, delicious food that brings people together. He is proud to have been awarded Young Sussex Chef of the Year in the Sussex Food & Drink Awards 2018.
Sponsored By

Syndicate Kitchen

A bespoke private-dining and supper club experience created by award-winning, Sussex-based chef, Michael Notman-Watt.

The Syndicate Kitchen celebrates the bonds people create around food. The focus is not what one person is doing, but what we (the general we - producer, chef and diner) can all achieve together. We provide food and beverage experiences that are sympathetic to their surroundings, emphasising the people behind the products.

https://www.facebook.com/TheSyndicateKitchen/

Syndicate Kitchen

A bespoke private-dining and supper club experience created by award-winning, Sussex-based chef, Michael Notman-Watt.

The Syndicate Kitchen celebrates the bonds people create around food. The focus is not what one person is doing, but what we (the general we - producer, chef and diner) can all achieve together. We provide food and beverage experiences that are sympathetic to their surroundings, emphasising the people behind the products.
https://www.facebook.com/TheSyndicateKitchen/
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Recipe Of
The Month

Serves: 6 - 8
Strawberry, Rose and Fig Leaf Pavlova
A summer family favourite dessert using amazing ingredients from our door step. We’re focusing on 3 main ingredients: roses, fig leaves and strawberries.
It’s no secret that British strawberries are some of the best in the world so when we have them in season, use them!
Ingredients

For the meringue:

4 Egg whites

250g Caster sugar

1tsp White wine vinegar

1 tsp Cornflour

1tsp Vanilla extract

Zest on one lemon

For the Cream

75g Caster sugar

500mls Double cream

5 ripe, green fig leaves

For the Fruit Topping

500g Sussex Strawberries, hulled

50g Caster sugar

Juice on one lemon

1 tsp rose water

 

Method

For the Meringue base:

  • Heat oven to 120°C (110°C if fan assisted) and place the fig leaves in to dry.
  • Meanwhile, using a pencil, mark out the circumference of a large dinner plate on baking parchment. 
  • Whisk the egg whites with an electric hand mixer or stand mixer until they form stiff peaks, then whisk in 250g caster sugar, 50g at a time, until the meringue looks glossy. 
  • Whisk in the white wine vinegar, cornflour, vanilla extract and lemon zest (keeping the juice for later).
  • Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. 
  • Bake overnight (or for 10 hours) in the same oven the fig leaves are in.
    Once cooked, take out both the meringue and the dried fig leaves, then leave to cool on a cooling rack until room temperature. The meringue base can now be stored in an airtight container (NOT in the fridge) for up to a day or two.

For the Fig Leaf cream:

  • Blend the dried fig leaves together with the sugar into a fine powder in a very dry blender or NutriBullet.
  • Mix with the cream and whip to stiff peaks. The cream will be a lovely pistachio green colour.
  • Store in a sealed container in the fridge until needed.

For the Strawberry Topping:

  • Roughly chop 100g of the hulled strawberries.
  • Mix them with the rose water, lemon juice and 50g of sugar and blend until smooth.
  • Halve the remaining strawberries and stir through the strawberry sauce.
  • Store in a sealed container in the fridge until needed.

To serve:

  • Place the meringue base on a serving dish.
  • Generously spread the fig leaf cream in the meringue’s crater.
  • Top with your dressed strawberries and finish with a liberal sprinkling of rose petals.

 

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