puff pastry

Sift the flour and salt into a large bowl. Add the diced butter and rub in lightly, keeping visible chunks of butter throughout.
Make a well in the centre and add two-thirds of the cold water, mixing gently. Add more water as needed until a firm, rough dough forms.
On a lightly floured surface, roll the dough in one direction only to a rectangle approximately 20 × 50cm. Keep edges straight; the dough should look marbled with butter.
Fold the dough into thirds: top third down, bottom third up.
Wrap and rest for 20 minutes in the fridge.
Repeat the rolling and folding twice more, resting 20 minutes each time.
Roll the pastry to the required thickness and cut into sheets.
Bake between two heavy trays at 180°C for 15 minutes, then remove the top tray and continue baking until golden and crisp.
Cool completely and cut to desired size.

pistachio cream

Soak the gelatine in ice cold water.
In a pan mix your cream and milk together and bring to the boil.
Add in the white chocolate and pistachio praline and whisk together.
Add the gelatine and then set in a tray in the fridge.
Once chill whip in a mixer till light and fluffy.

poached rhubarb

Warm the lime juice, grenadine, and sugar gently until the sugar dissolves - do not boil.
Add the rhubarb and poach slowly until tender but still with some bite.
Chill the rhubarb quickly in the poaching liquor.

frosted pistachios

Heat up the sugar and water.
Simmer until 127c.
Add in the nuts and a pinch of salt.
Remove from the heat and stir until the sugar crystallises.

raw shaved rhubarb

Peel the rhubarb lightly.
Slice finely on a mandoline into ice water so the ribbons curl and crisp.

Rhubarb sorbet (Pacojet)

Mix sugar and super neutrose together well, shower into a large pan of the water using a stick blender.
Add the glucose, bring to a simmer.
Pass and chill.
Allow to chill for 24 hours before use.
For the sorbet.
Roast the 800g rhubarb in the oven at 180c for 30 minutes.
Blend till smooth, add the sorbet syrup and freeze.