Make date night extra special with Masterchef The Professional’s finalist Bart van der Lee. Hand dived scallops, plump duck breast & the ultimate fruit salad, cooked to perfection by you with Bart's expert & fun guidance!
Scallops, marinated fennel, sun dried tomato, beurre blanc, dill
Hand dived Scottish scallops, delicate, crunchy fennel served with a thick beurre blanc. Only 15 minutes to cook...and a couple of minutes to bask in your success.
Duck breast with grilled asparagus, pine nut puree, watercress and a mango cumin jus
Plump duck breast, cooked to perfection by your own hands, served with English asparagus, a pine nut puree and a delicious balanced mango & cumin sauce.
Red fruit salad with Thai basil, crispy almonds and gratinated with a Pedro Ximénez sabayon
This isn't your granny's fruit salad. Bart will show you how to elevate a simple fruit salad with crisp almonds, Thai basil and finished with a raisiny, sweet sabayon.
Richard Rottiers, La Sambinerie, Beaujolais Villages
The perfect match to the duck, a top producer of Beaujolais, produced on the edge of the Moulin a Vent appellation. Sunshine in a glass, with style.
What do you need to have
12 eggs - you'll use 7 eggs, but best to have 12 just in case (we've tried, but we can't send eggs safely)
150ml whole milk
Stick blender - like the one that Bart is using in the photo
Normal blender - for the pine nut puree, a basic normal blender is needed
Salt & pepper for seasoning
Whisk (electric if you prefer...Bart uses a non-electric one in the videos), a couple of saucepans, baking tray & frying pan.