Doubles Back & Forth - my dessert for Great British Menu 2017

Andrew Clatworthy

Andrew Clatworthy

12th May 2017
Andrew Clatworthy

Doubles Back & Forth - my dessert for Great British Menu 2017

Doubles Back & Forth - my dessert course for Great British Menu 2017


  • 2 bunches lovage
  • 500g butter
  • 500g sugar
  • 500g self raising flour
  • 20g baking powder
  • 1 punnet grade 1 kent strawberries
  • Freeze dried strawberries
  • Freeze dried yuzu flakes
  • 1 litre double cream
  • 400g malt extract
  • 2 cucumbers
  • 500ml water
  • 500g sugar
  • 1 punnet borage leaves
  • 1 punnet viola flowers
  • 2 oranges
  • 10 eggs
  • citric acid
  • 4 limes
  • 4 lemons
  • 2 bunches mint


For the lovage cake
Add 500g of butter and 500g of sugar to a blender, blitz until butter cream, add 1 bunch of lovage and blitz.
Add 8 eggs and blitz, add a small spoonful of baking powder and blitz, add 500g of self raising flour and blitz drizzling in a small out of milk until consistency you require is reached.
Pour onto a baking tray and bake for 22 minutes at 170c. When done leave to cool down and remove the top.
For the Cucumber Sugar Syrup
Add one whole cucumber sliced to 500g sugar and 500ml water and boil until thick enough. Pass and chill
For the Citric Acid and Orange Meringues
Add 3 egg whites to 300g of sugar and mix on a high speed until still peaks are formed. Add citric acid and blitz for 10 more seconds.
For the malt cream
Add 4 table spoons of malt extract to 400g double cream and whisk until stiff peaks, Add to piping bag.
For the candied lemon peel
Remove peel from lemon, add to equal parts water and sugar. Boil until no longer bitter. Roll in caster sugar.

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