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Scottish Sea Kale, Burrata and Blood Orange Vinaigrette

Serves 2

200g Sea Kale
1 Blood Orange
200mls Orange Juice
100g Burrata
500mls Hazelnut Oil
100mls Chardonnay Vinegar
Maldon Sea Salt and Pepper
50mls Olive Oil
5g Pea Shoots
200g Hollandaise



  1. Neatly segment orange, keep segmented pieces in a bowl and squeeze all juice into a pan.
  2. Add orange juice to the pan and reduce to a syrup.
  3. Whisk vinegar and hazelnut oil into the syrup.
  4. Allow to cool.
  5. Break Burrata into bite size pieces and season with salt and pepper.
  6. Trim the sea kale then steam for two minutes. Season with salt and pepper.
  7. Place a tablespoon of Hollandaise on a plate.
  8. Place the kale on the Hollandaise with Burrata and dress with vinaigrette and a few pea shoots.
  9. Finish with Maldon Sea Salt and olive oil.
  10. Serve immediately.



150g Unsalted butter
2 Free range egg yolks
1 Tb spoon white wine vinegar
1 Tb spoon white wine
1 lemon

  1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
  2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
  3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
  4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine and vinegar.
  5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
  6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice.