Chef's Dish: A sparkling start to the festive season

He has already worked alongside some of the country’s best-known chefs – and will broaden that claim to fame this week when he supports Anglo-Italian celebrity chef Joe Hurd, who is hosting a special dinner at Sheffield’s Inox Dine on Friday.

Hurd, who made his TV debut on Saturday Kitchen, has gone on to appear on numerous food shows and to work with big names including Paul Hollywood and Heston Blumenthal.

But his real passion is in hands-on cooking for simple supper clubs where, true to his Yorkshire-Calabrian roots, he recreates the big family meals of his youth.

He aims to do just that in Sheffield tomorrow, when he prepares a hearty Italian four-course dinner at Inox, on the fifth floor of the Sheffield University students’ union building in Durham Road (tickets £38).

And in charge of starters and desserts will be Ben, who is junior sous chef at Inox. He is looking forward to the challenge and is well equipped to take it in his stride, thanks to past experience.

“I think creativity runs in our family, and my passion for food and creating flavoursome and interesting dishes flows from this,” says Ben, whose uncle works in Los Angeles as an artist for the Disney corporation.

He realised his own creative flair early on, training at Sheffield College and combining his studies with working at S17 Coffee Shop & Bistro in Bradway.

Over the years he has worked with respected chefs including Rupert Rowley of Fischer’s and Colin McGurran of Winteringham Fields.

He also gained experience at Gordon Ramsay’s Michelin-starred Pétrus in London, and under the tutelage of Cyrus Todiwala OBE.

“Last March I had the privilege of working alongside Cyrus, who taught our team how to make samosas the traditional Indian way, with traditional techniques,” says Ben.

“This was a great honour and experience – and I’m looking forward to working with him again when he returns for our collaboration event next March.”

Ben joined the Inox team two years ago.

The venue, which is open to the general public, offers a range of services, from breakfast and brunch to fine dining, weddings and conference space.

The monthly-changing menu focuses on sustainable, locally-sourced produce, catering for individual dietary needs including vegan and gluten-free dishes.

When cooking for himself, Ben enjoys nothing more than classic bangers, mash and gravy with Henderson’s Relish: “It’s a hearty, tasty and comforting dish, especially with a big Yorkshire pudding!” he says.

But when it comes to impressing others, he knows how to pull out all the stops – such as with this treacle-cured salmon, with charred spring onions and beetroot purée, pickle and foam.

“I love this dish because it’s simple to do, but effective and full of colour.

“It’s easily adapted to personal taste and is a refreshing start to a special meal... It’s also gluten free!”

Developed as a magical starter for the festive season, the dish is on the Inox Dine menu throughout November, or follow Ben’s instructions and make your own.

Recipe by Ben Slater

Treacle-cured salmon with charred spring onions and beetroot purée, pickle and foam

INGREDIENTS:

Day 1 Cure

250g sugar

125g Maldon salt

125g table salt

1 lemon, zest and juice

2 oranges, zest and juice

5g coriander seeds

5g white peppercorns

Half side of salmon

Sprig of dill or coriander

Day 2 Cure

250g black treacle

75g soya / tamarind sauce GF

15g fresh ginger

5g red chilli

20g lemon grass

20g coriander stalks

2 limes leaves

Pickled Beetroot

250g white wine vinegar

100g sugar

5g star anise

5g mustard seeds

2 tsp honey

Pinch thyme

Foam

100g pickle juice from beetroot

100g of juiced beetroot

10g lecithin

METHOD:

Day 1

Place salmon in a sealable bag. Add all wet ingredients and rub into salmon. Add cure mix, salt and sugar to the salmon making sure it is covered. Leave skin-side-up for 24 hours

Mix all beetroot pickle ingredients in a pan and bring to the boil; simmer for an hour. Take off the heat and cool to room temperature. Slice or wedge the beetroot then add to pickle and leave for 12 hours.

Day 2

Take salmon out of bag wash off salt mix. Place in a clean bag and apply same method as day one but with day 2 ingredients. Place in fridge, skin side up, covered with treacle cure, for a further 24 hours.

TO SERVE:

Slice salmon thinly. Place foam ingredients in a bowl and whisk until foam starts to thicken. Arrange on a plate with beetroot and garnish.