Michelin-starred celebrity chef Marcus Wareing has opened a new restaurant, Tredwell’s, in the heart of London’s West End which offers diners a taste of modern London cooking.
The menu is an eclectic mix of globally-inspired dishes with British produce at its core, representing the thriving variety of cuisine on offer throughout the city. Working alongside Marcus is head chef Andrew Ward whose menu showcases some of the world’s best global flavours. Enjoy a taste of his style at home with these recipes.
HARISSA-GLAZED AUBERGINE, COCONUT, PEANUT AND CORIANDER
- SERVES 2
- 1 small aubergine, cut into 6 pieces lengthways
- 2 tbsp rapeseed oil
- 1/2 tsp sea salt
- 75g coconut yoghurt
- 1 lemon, half zested and half juiced
- Pinch table salt
- 50g rose harissa paste
- 30g agave syrup
- 20ml water
- 1 tsp lemon juice
- Pinch sea salt
- 50g roasted, salted peanuts, roughly chopped
- 1/4 bunch coriander, leaves picked
- 1/4-1/2 red chilli, finely sliced
Preheat the oven to 180C°. Heat the chargrill, or chargrill pan, until hot. Brush the aubergine with the oil and season with the salt. Grill well on each side then place on a foil-lined tray and in to the oven to finish cooking for 15 minutes. Mix the harissa paste, agave, water, lemon juice and salt together and set aside. Mix the yogurt with the lemon juice, zest and salt, set aside.
Remove the aubergine from the oven and brush liberally with the harissa mix, place back in the oven for 5 minutes. To serve place the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander.
COCONUT MOUSSE, PINEAPPLE AND LIME
- SERVES 4
- 100g coconut cream
- 100g coconut yogurt
- 10g fresh lime juice
- 1 tbsp agave syrup
- 1/2 a fresh ripe pineapple
- 1/4 bunch mint, finely sliced
- 1 lime, zest and juice
- 1 tbsp dark rum
- 1/2 a tsp agave syrup
Place the coconut cream in a bowl. Add the agave syrup and whisk until well combined. Add the remaining ingredients, mix well, then pour into a cream whipper. Gas with one cartridge. Shake well then refrigerate. Peel and dice the pineapple. Mix the rum, agave, lime juice and zest together and add to the pineapple with the mint. To serve; place 1/4 of the pineapple in the bottom of a bowl, jar or glass. Top with the coconut mousse and serve.
CHORIZO JAM
- 200g chorizo, peeled and very finely chopped
- 2 tbsp vegetable oil
- 1/2 tsp table salt
- 1 onion, peeled and chopped
- 2 cloves garlic, crushed
- 2 tbsp thyme leaves
- 2 tbsp tomato puree
- 1/2 tsp smoked paprika
- 50ml balsamic vinegar
- 1 tbsp treacle
- 1/2 tsp allspice, ground
Heat the oil in a large pan over a moderate heat. Add the onions, garlic, allspice, thyme, paprika and salt, cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it reaches a syrup stage. Add the tomato puree and treacle and cook for 3 minutes. Add the chorizo and cook, stirring regularly, for 20 minutes at a low to moderate heat. Serve warm, with your favourite bread.