Grapefruit sorbet

1. Peel and segment the grapefruits, with no pith remaining.
2. Bring 500ml of the grapefruit juice, along with the glucose, sugar and acid to a boil. Carefully pour the mixture ontop of the pro sorbet in a large bowl.
3. Add the remaining juice and blend in a vita prep.
4. Hydrate for 12 hours, blend again, pass through a sieve and churn.
5. Churn until firm and place into paco container in freezer
6. Churn through the paco machine before assembling.

Parsnip tart and infusion

1. Bring the double cream, milk and grated parsnip to the boil, reduce to a low heat and simmer for 45 minutes. Sieve and set aside.
2. Mix the parsnip liquid with the infusion, egg yolk, lemon juice, salt and honey and blend with a hand blender. Pass through a sieve and vac pack to remove all air.
3. Place in an oven at 60°C fan for 15 minutes.
4. Then pour mix into a prepared frame (triple lined with clingfilm) and cook at 100°C fan for 1 hour 10 minutes, until firm but still with a wobble.
5. Cool on side for 10 mins then place in fridge for the next day.

Brioche tuille

1. Bring the milk to 30°C in a saucepan. Mix in the sugar and pour over yeast. Whisk to dissolve and set aside for 8 minutes. Then add the eggs and mix.
2. Place the flour in a kitchen aid and start mixing on speed 1.
3. Gradually add the wet mix and turn to speed 2 mix for 4 minutes.
4. Add salt and then mix for a further 2 minutes.
5. Place the dough into a bowl, cling film and allow to prove for approximately 2 hours until doubled in size.
6. Knock back the dough and place flat on parchment paper in the freezer for 10 minutes or until cold, but not frozen
7. Place the dough into greased and floured bread tins and leave to prove again until doubled.
8. Bake at 200°C for 17 minutes until fully cooked, internal temperature should be at least 87°C
9. Chill on wire rack and freeze
10. Slice on meat slicer until very thin.
11. Using a 65 mm cutter, make a circle from the sliced bread and make a doughnut hole with a 22 mm cutter.
12. Turn the waffle iron on to 150°C. Brush the bread lightly in rapeseed oil and press cook until golden and crisp (roughly 1 and a half minutes). Leave to cool on c-folds and store in airtight containers.

Grapefruit Gel

1. Peel and segment the grapefruit, until no pith remains.
2. Juice the segments through the robo juicer and pass through a sieve.
3. Bring the juice to the boil along with the agar, sugar, salt and ascorbic powder whilst whisking.
4. Set in tray.
5. Blend in vita prep once set and pass again through a chinois.
6. Mix with burnt onion powder to finish.