3 each chicken meatballs (see below)

28g cauliflower apple puree (see below)

56g Brussels leaves

40g pickled gravy (see below)

15g lingonberry jam

15g vegetable oil

28g pickled gravy

15g chives

28g butter

salt to taste

fresh black pepper to taste


1. Place vegetable oil in saucepan and get the oil tempered.

2. Once the oil is ready add the meatballs and sear them on all sides.

3. Use 2 more saucepans to heat up the cauliflower apple puree and lightly cook the Brussel sprout leaves before seasoning with salt and pepper

4. To plate add the warm puree to the plate, place the Brussel leaves around the meatballs and then add the jam. Spoon on the pickled gravy and serve.

For the chicken meatballs


907g minced chicken thighs

250ml double cream

113g panko breadcrumbs

85g shallots, finely chopped

56g garlic, finely chopped

56g butter

56g spring onions

15g thyme, finely chopped

28g salt

10g freshly ground black pepper

2 eggs

1 tsp allspice

28g vegetable oil


1. Using a sauté pan, slowly cook the shallots and garlic until tender and cool down to fold into the meatball mixture.

2. Using a large bowl, add the add chicken mince, eggs, and spices. Then fold in the panko, cream, shallots and garlic.

3. Take a small piece of the mixture and cook some to taste for adjusted seasoning. Once this has been tasted roll the meatballs into 42g size balls and bake in the oven for 15 minutes at 180°c.

4. Once cooked remove from the oven and allow to cool.

For the cauliflower apple puree


907g cauliflower

1 granny smith apple

28g shallots

100ml white wine

56g ginger

250ml chicken stock

85g unsalted butter

salt to taste


1. Cut the cauliflower and apple into small pieces. In the pan cook the shallots and ginger with 28 grams of butter until tender and then add the white wine.

2. Reduce the wine and add the cauliflower and apple and chicken stock.

3. Simmer vegetables and fruit until tender and then puree in a blender before adding the remaining butter and seasoning with salt.

For the pickled gravy


1 red onion, sliced

5 carrots, sliced

56g celery, sliced

56g garlic, sliced

28g herring

56g lingonberry

15g thyme

25ml double cream

500ml chicken stock

150ml pickle juice

1. Brown the onion, carrots and celery and then add the garlic and sweat this all off.

2. Next add the lingonberry and herring along with the thyme.

3. Finally add the stock and cream, pickle juice and reduce by 1/3.

4. Season with salt and pepper and cool.

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