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Mega Food Court, 4169 Romines Mill Road, Dallas, TX (2026)

04/01/2022

Ingredients
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives , (15g)
2 x 180g tins of salmon , from sustainable sources
1 lemon
1 tablespoon plain flour , plus extra for dusting
1 large free-range egg
olive oil

Method
Half-fill a large saucepan with cold water and add a tiny pinch of salt.
Place on a high heat and bring to the boil. Meanwhile…
If using fresh peas, pod them into a bowl, then leave to one side.
Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
Finely chop the chives and add them to a mixing bowl.
Drain the salmon in a sieve over the sink .
Add the salmon to the bowl, using a fork to flake it into small chunks.
Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
Crack in the egg and season with a tiny pinch of pepper.
Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
Add the mash to the bowl, then mix together until really well combined.
Sprinkle a little flour over a clean work surface and onto a large plate.
Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
Cut the zested lemon into wedges.
Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

02/26/2022

Ingredients
185 ml unsweetened almond milk
7g dried active yeast
2 tablespoons maple syrup
1 tablespoon ground flaxseed
1 tablespoon coconut oil , plus extra for greasing
150 g wholegrain flour
160 g plain white flour
1 teaspoon ground cinnamon
FILLING
90 g pecan nuts
2 ripe medium bananas
4 medjool dates
1 tablespoon ground cinnamon
2 tablespoons maple syrup
ALMOND ICING
1-2 tablespoons almond milk
75 g icing sugar

Method
To make the dough, gently heat the almond milk until lukewarm, then combine in a small bowl with the yeast and maple syrup. Set aside for about 5 minutes for the yeast to activate.
Meanwhile, in a large bowl, stir the flaxseed into 3 tablespoons of water and set aside for 1 to 2 minutes.
Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Gradually stir in the yeast mixture.
Bring everything together with your hands – the dough will feel a bit tacky, but this is fine. Turn out the dough onto a lightly floured surface and knead a couple of times.
Place in a greased bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until doubled in size.
Meanwhile, make the filling. Toast the pecans in a dry frying pan. Peel the bananas and destone the dates.
Reserving one-third of the toasted pecans to one side, add all the filling ingredients to a food processor, then blitz until smooth.
Preheat the oven to 180ºC/gas 4. Grease a 20cm x 20cm baking dish with a little coconut oil.
On a lightly floured surface, roll the dough out to 20cm x 40cm. Blob the nut mixture onto the dough and spread it evenly across to the edges.
Roll up widthways (from the shortest edge) tightly into a log, then cut into nine slices.
Place the slices in the baking dish, cover with a clean tea towel and allow to prove for another 25 minutes or until doubled in size. Bake for 30 minutes, or until golden and slightly firm to the touch. Leave in the tin to cool.
In a small bowl, mix together the almond milk and icing sugar until it’s thick enough to drizzle over the buns. Chop and sprinkle over the reserved toasted pecans and serve

02/26/2022

Ingredients
750 g ripe plums
2 sprigs of fresh rosemary
20 g icing sugar
500 g all-butter shortcrust pastry
30 g flaked almonds
FRANGIPANE
200 g unsalted butter (at room temperature)
200 g golden caster sugar
4 large free-range eggs
2 oranges
2 lemons
2 teaspoons almond extract
200 g ground almonds
40 g plain flour , plus extra for dusting
LIMONCELLO ICING
75 g icing sugar
25 ml limoncello

Method
Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for half an hour.
Meanwhile, make the frangipane. Cream the butter and caster sugar together, then beat in the eggs. Finely grate in the zest from the oranges and lemons and add the almond extract. Fold through the ground almonds and flour.
Preheat the oven to 180°C/350°F/gas 4.
Roll out the pastry on a floured surface to fit a 25cm x 35cm lined baking tray, going up the sides slightly. Bake in the middle of the oven for 15 minutes.
Remove from the oven and lower the heat to 160°C/310°F/gas 2½.
Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.

02/05/2022

Ingredients
1 leg of lamb , (about 2kg)
1 handful of fresh sage
1 clove of garlic
1 handful of fresh rosemary
1 lemon
olive oil
85 g higher-welfare smoked pancetta

Method
Preheat the oven to 220ºC/425ºF/gas 7.
With a knife, follow the lamb bone down about 10–12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space.
Pick the sage leaves and peel and chop the garlic. Pick and roughly chop the rosemary leaves.
Using a pestle and mortar, smash up half the sage with the garlic and 1 teaspoon of sea salt. When it’s pulped, squeeze in the lemon juice, add 2 tablespoons of oil, the other half of the sage and the rosemary.
Stuff the herb mixture into all the incisions and gaps you have made with the knife.
Slice the pancetta, then stuff deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavour to the meat.
Put a little oil in a hot roasting tray (preferably a nice thick one), add the lamb, and roast, turning every 30 minutes until cooked.
COOKING TIMES
Pink – 10 minutes for every 450g plus 20 minutes
Medium – 13 minutes for every 450g plus 20 minutes
Well-done – 20 minutes for every 450g plus 20 minutes
Always rest the meat for at least 10 minutes before carvin

02/05/2022

Ingredients
1 x 8 -bone higher-welfare rack of lamb , French trimmed
2 sprigs of fresh rosemary
4 cloves of garlic
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
olive oil
COLLARD GREENS
1 oak-smoked free-range chicken leg , optional
500 g mixed greens , such as cavolo nero, chard, spinach
1 onion
3 cloves of garlic
500 ml free-range chicken stock , (or 250ml if made without the chicken leg)

Method
Remove all the fat from the lamb – you can do this by hand: simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.
Pick and finely chop the rosemary, then peel and chop the garlic as finely as you can. Add a pinch of sea salt and mince it all with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, 3 tablespoons of oil and a pinch of black pepper.
Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least 2 hours.
To make the collard greens, put the chicken leg (if using) into a large pan with 1 litre of boiling water and simmer gently for 1 hour 30 minutes, or until the meat is falling off the bone. Reserving the broth, remove the chicken leg, leave to cool slightly, then shred the meat, discarding any bones or wobbly bits.
Wash the greens, then shred into rough 2cm pieces, discarding any stalks.
Peel and roughly chop the onion, and peel and finely slice the garlic, then place in a large pan with 2 tablespoons of oil and the shredded meat (if using). Cook for 6 minutes, or until softened, stirring regularly.
Add the greens and cook for a further 6 minutes, or until just wilted – you may need to work in batches. Pour over the stock (or use the equivalent volume of reserved broth), cover and simmer for a final 6 minutes, then season to perfection.
Preheat the oven to 200°C/400°F/gas 6. Place a large ovenproof frying pan over a high heat, then sear the lamb for 2 minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.
Rest the lamb for 5 minutes, then slice into chops and plate up with the collard greens. Delicious served with scalloped potatoes.

01/20/2022

Ingredients
2 spring onions
½ a bulb of fennel
1 carrot
200 g ripe mixed-colour cherry tomatoes , on the vine
3 cloves of garlic
½ a fresh red chilli
8-10 mixed olives , (stone in)
olive oil
2 x 350 g whole round fish , such as royal bream, trout, sea bass, red mullet, scaled, gutted, gills removed, from sustainable sources
1 bunch of mixed fresh soft herbs (30g) , such as flat-leaf parsley, mint, fennel tops
150 g Greco di Tufo white wine
1 lemon
extra virgin olive oil

Method
Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all ½cm thick. Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to pe*****te as it cooks).

Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300ml of water, to come 1cm up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together.

Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head – if the flesh flakes easily away from the bone, it’s done. Remove to a plate, spoon over the veg and juices, drizzle with extra virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.

Mega Food Court

04/01/2022

02/26/2022

02/26/2022

02/05/2022

02/05/2022

01/20/2022

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