bbq sauce

Place pineapple juice, chili and ginger in a pan and reduce by half.
Add all other ingredients except salt.
Bring to the boil and simmer until thick and glossy.
Add salt and blend.

braised kale

In a large pan, sweat onions, garlic and anchovies in oil for 5-10 minutes.
Once soft, add kale and season. Place lid on top of steam.
Add stock (in small batches) cover with a lid and braise on a low heat for 30-35 minutes until tender.
Drain pickled cabbage and slice.
Add and chill, vac pac ready for service.

Faggot mix

Place all ingredients in a suitable bowl, ensure mixed.
Fry a small piece off to test.

Royale mix

Whisk all ingredients together, season.
Place 45g in black Staub dish.
Cook in a bain marie at 100.C for 10-12 mins.

Smoked aioli

Place all ingredients into robot coupe apart from oil.
Mix and slowly add oil until emulsified.
Check seasoning and place in piping bag for serving.

Vegetable purée

After beans have soaked for 24hrs, drain and rinse under cold water.
Place all ingredients apart from smoked butter into a suitable pan.
Bring to the boil, skim any scum off.
Simmer until tender, then blend until smooth with smoked butter.
Vac pac into 300g bags ready to make royal.

Matson sauce

Slice onions and garlic and sweat in pan with salt.
Put star anise in muslin bag add spices and raisins and continue to cook.
Add chicken stock and vinegar and cook till desired consistency.
Blend in vita and pass through chinois into large pan.
Dissolve cornflour in water then add the cornflour-water mix to sauce to thicken stirring continuously.
Correct seasoning with lemon juice, salt and butter.