Lime and olive oil puree
From Andy Mcfadden, L'Autre Pied
Component of the Raspberries, Lime and Marinated Blueberries with Chocolate Streusel recipe http://www.thestaffcanteen.com/recipe/raspberries-lime-and-marinated-blueberries-with-chocolate-streusel-2/
Pan-fried Scallops with Caramelised Cauliflower Puree, Soused Cauliflower Florets, Cumin Veloutè and Sweet Raisin Vinaigrette
James Mackenzie is Chef/Owner of The Pipe and Glass Inn and has recently earned his first Michelin. He uses his Thermomix TM31 "for everything" and chose this recipe as it demonstrates many Thermomix functions. "Thermomix has become an essential part of our kitchen, giving consistency across the menu."
Simon Hulstone of Michelin starred Elephant Bar and Restaurant in Torquay says this fantastic dish is made possible because of his Thermomix – "I have never before been able to powder the dried scallop roes and parsley for the crust on the roulade – and in a Thermomix it only takes a few seconds! Making the roulade mousse all in one bowl means the prep is much easier, saving time and effort and ensuring excellent results every time. And of course, Thermomix purées are like silk."