New Year’s Eve Menu

Place the beef fillet in the freezer for a few hours – this will make it much easier to slice. Cut the beef into very thin slices; a seriously sharp knife is essential here. Alternatively, place slightly thicker slices between two sheets of baking parchment and gently flatten them with a rolling pin. The thinner and more beautiful the slices, the better.

Arrange a generous layer of beef on a plate. Scatter over a few rocket leaves, then coarsely grate the Parmesan – or shave it into thin slices – and sprinkle it over the beef. Top with a little finely chopped chilli, some flaky sea salt and a touch of lemon zest. Drizzle over a few quick, thin streaks of olive oil and Crema di Balsamico (balsamic glaze), followed by a few drops of fresh lemon juice. Finish with a touch of freshly ground black pepper and serve immediately. If your guests don’t appreciate this, you have invited the wrong guests to dinner!

There are plenty of delicious ways to vary the toppings on your carpaccio. Why not try a little shaved truffle, toasted sunflower seeds or even some finely shaved dark chocolate? You can also swap the beef for fresh tuna or salmon. The only limit is your imagination.

Pea Purée Cook the peas in lightly salted water for about 3 minutes, or until tender. Drain and blend with a hand blender until smooth. Pass the purée through a fine-mesh sieve to remove any remaining pieces, using a spatula or similar utensil to press the peas through the sieve. Add the cream, blend again until silky smooth and season with salt to taste.

Red Wine Sauce Finely chop the shallot and gently sauté it in butter together with the thyme. The shallot should become soft and translucent without browning. Add the remaining ingredients and simmer for 15 minutes.

Strain the sauce to remove the shallot, thyme and bay leaves, leaving a smooth, clear liquid. Return it to the pan and reduce until it begins to thicken slightly. The time required will depend on how vigorously it simmers and the size of your saucepan, but around 30 minutes is a good guideline.

Lamb Loin Rub the lamb with olive oil, garlic and rosemary. Sear quickly on all sides in a hot frying pan, then transfer to the oven and cook until the internal temperature reaches 55°C (130°F). Remove from the oven, loosely wrap in foil and leave to rest for about 10 minutes.

Root Vegetables Dice all the root vegetables and briefly boil them until they begin to soften. The Jerusalem artichokes will be ready first, followed by the sweet potato and finally the salsify, so remove them from the water accordingly.

Fry the vegetables in a generous amount of butter, preferably in the same pan used for the lamb to pick up some of the remaining rosemary and flavours. Sauté until they develop a lightly golden, rustic surface.

Roast the Brussels sprouts in an ovenproof dish with a knob of butter at 225°C (435°F) for about 10–15 minutes. This simple preparation really brings out their flavour.

To Serve In our presentation, the pea purée forms the base of the plate, followed by the sautéed root vegetables with the sliced lamb arranged on top. Place the halved Brussels sprouts around the plate and finish with about 1–2 tablespoons of the red wine sauce.

Raspberry Sauce Cook the raspberries and water until the berries have completely broken down, adding a little more water if needed. Pass the mixture through a fine-mesh sieve to remove the seeds and pulp, leaving a smooth raspberry liquid.

Add the sugar, bring back to the boil and simmer until the sauce has reduced and begins to thicken.

Chocolate Fondant Thoroughly butter four individual moulds and dust the insides with cocoa powder.

Melt the chocolate and butter together. In a separate bowl, whisk the eggs, egg yolks and sugar until pale and fluffy. Gradually whisk in the melted chocolate and butter until evenly combined, then gently fold in the flour.

Bake at 200°C (390°F) for about 10 minutes, until the tops are set while the centres remain soft and molten.

Gently loosen the edges and check that the fondants are not sticking to the moulds. Place a serving plate upside down over each mould, then carefully turn them over together and lift away the mould.

Serve immediately with softly whipped cream.