Tennis-Inspired Flavours

Serving up flavours worthy of Centre Court.

Ingredients:

For the Fish Goujons:

400g firm white fish fillets (such as hake or cod), cut into clean finger-length strips
100g cake flour, seasoned generously with salt, black pepper, and a pinch of cayenne
2 large eggs, beaten
150g crispy Panko breadcrumbs
Vegetable oil, for shallow frying

For the Shoestring Chips:

4 large rustic potatoes, sliced into very thin matchsticks, rinsed thoroughly, and dried completely

For the Minty Mushy Peas:

For the Assembly:

4 tbsp thick mayonnaise mixed with 1 tsp chopped gherkins and capers (Quick Tartare Sauce)
4 food-safe, newspaper-print presentation cones

The Fish Prep: Set up a dredging station with three shallow bowls: seasoned flour, beaten egg, and Panko breadcrumbs. Dust each white fish strip in the flour, dip completely in the egg, and press firmly into the Panko breadcrumbs until evenly coated.
The Fry: Heat a generous layer of vegetable oil in a heavy-bottomed pan. Shallow-fry the fish goujons for 2 minutes per side until the crumb is a deep, uniform golden-brown. Remove and drain on a paper towel. Fry your matchstick shoestring potatoes in the same hot oil until ultra-crispy, removing them to drain and tossing immediately with sea salt.
The Green Base: Boil the garden peas for 3 minutes, then drain. Transfer to a bowl and coarsely mash with the butter, lemon juice, chopped mint leaves, and seasoning until texturally smashed but vibrant green.
The Cone Assembly: Take your styled newspaper print cones. Spoon a generous layer of the warm, minty mushy peas straight into the bottom. Stand the crispy Panko goujons and golden shoestring chips upright inside the cone, and finish with a clean dollop of tangy tartare sauce right on top.

The Fresh Berry Layer:

The Vanilla Cream:

The Crunch:

Garnish:

The Mirror Coulis: Divide your strawberries into two halves. Take the first 250g of strawberries and place them into a blender with 1 tablespoon of icing sugar and the lemon juice. Blitz until completely smooth, then strain the mixture through a fine sieve to create a glossy, seedless strawberry coulis that pops on screen. Take the remaining 250g of strawberries, slice them into neat quarters, and set aside.
The Velvet Cream: Pour the cold double cream, vanilla bean paste, and remaining 1 tablespoon of icing sugar into a large chilled mixing bowl. Whisk until it just hits soft, billowy peaks—ensure it remains light and cloud-like, taking care not to over-whip.
The Mess Fold: Take the meringue nests and roughly crush them with your hands directly into the vanilla cream, leaving some larger chunks for a rustic bite. Toss in the quartered strawberries and give it one light, gentle fold.
The Marble Ribbon: Right before plating, drizzle the vibrant red strawberry coulis into the bowl. Take a spoon and give the mixture just one gentle swirl to create striking, high-contrast red-and-white marble ribbons.
Plating: Spoon the marbled mixture immediately into wide-rimmed glass bowls or dessert glasses and garnish with a fresh mint leaf.

For the Scones:

For the 5-Minute Berry Jam:

To Serve:

The Quick Jam: Place the berries and honey into a small saucepan over medium heat. Simmer for 3 minutes until the fruit breaks down and becomes juicy. Stir in the chia seeds, remove from the heat, and set aside. The chia seeds will instantly absorb the liquid and thicken it into a glossy jam as it cools.
The Scone Mix: Sift the self-raising flour, baking powder, and salt into a large chilled bowl. Add the cold cubed butter and use your fingertips to quickly rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the castor sugar.
The Rise Secret: Warm the milk slightly in the microwave, then stir in the vanilla extract. Pour the liquid into the flour mixture. Use a standard butter knife to quickly cut through the liquid and flour to bring it together into a soft dough—avoid over-handling the dough to ensure a tall, proud rise on air.
Shape & Bake: Turn the dough onto a lightly floured surface and gently pat it down with your hands to a thick 3cm depth (do not use a rolling pin). Stamp out rounds using a 5cm cutter. Place them onto a baking tray, brush the tops with the beaten egg, and bake at 220°C for 10–12 minutes until proud and golden-brown.
Plating: Split the warm scones open on camera and layer with thick clotted cream and a generous dollop of your glossy chia jam.