ROE

This is how to make 6 sauces from our favourite mother sauce: Bechamel 💫

The @fallowrestaurant classic has come to Roe: Corn Ribs 🌽 Make them at home with our Kombu seasoning - available through the link in our bio ✨

Welcoming Nokx to Roe for Season 2 of Nokx’s Pies 🥧 Every Sunday, we’ll be inviting a guest chef to Roe to join with Nokx on a limited-edition pie. Stayed tuned for our new pie every week and secure your table now, because one they’re gone, they’re gone ‼️ 🗓️ Sunday 24 May - Sunday 21 June 📍 Roe Restaurant

The secret to the digestif, and why they make all the difference to a meal 🍸

Our taco stand is officially live 🌮 Starting today, we’ll be serving takeaway tacos on the Roe Terrace, Monday to Friday from 11:30 until sold out Grab a taco, enjoy the sun, and pair it with something refreshing - from frozen margaritas to virgin strawberry mojitos 🌞

A gel that tastes great and reduces waste - this our herb gel 🌿

A pastry basic that once mastered helps you create desserts like a chef - this is the science of caramel 🥮 @joaopdamaso

With a golden brown exterior and a lightly set, tender center - these are our Yorkshire puddings, served alongside our roasts every Sunday🍴

Episode 5 of Brunch with Sian: Vietnamese Omelette We’ve got just 30 available this Saturday, April 25th - first come, first served. Book via the link in our bio ✨ Full at home recipe below, for more recipes and professional kitchen versions, head to @sianalmond.cooks patreon linked in her bio All of our brunch dishes are made using @steweeggs 🍳 At home recipe👇 🥕Pickled Carrots & Daikon 2 Large Peeled Carrots Julienne 1/2 Peeled Daikon Julienne 125g White Wine Vinegar 125g Water 50g Castor Sugar 1. Bring the pickle liquid to the boil 2. Cool completely 3. Pour the pickle liquid over the carrots and daikon 4. Allow to pickle for at least 4 hours before use 🍋‍🟩Vietnamese Dressing 130g Water (Warm to Dissolve) 35g Sugar 65g Lime Juice 50g Fish Sauce ¼ Garlic Clove (Microplaned) Chilli White Pepper & Salt to taste 1. In a jug, Mix the warm water and sugar together to dissolve the granules 2. Add the rest of the ingredients to the jug, mix well 🍳Omelette (5) 30g Eggs 8.5g Corn Starch/ Rice Flour 52.5g Sparkling Water Big Pinch Salt ¼ teaspoon Turmeric to Colour 1. Mix the water and corn flour together till smooth 2. Blend everything together and pass through a fine chinois 3. Leave to sit for 10 mins before use 4. Heat fry pan on medium high heat 5. Spray the pan very lightly with oil spray 6. Pour in enough omelette mix to just cover the base of the pan 7. Swirl the pan around quickly in circles so the batter coats up all sides of the pan 8. Allow the omelette to cook through and the edges becomes crisp 9. Remove from the pan on to a tray for plating 🐖Pork belly 1kg pork belly 1. Score then salt the skin 2. Marinate meat in Chinese 5 spice 3. Dry in the fridge for 24-48 hours 4. Scrape off salt and dust off remaining 5. Oven at 110°C for 3 hours then brush skin with oil 6. 6. After 3 hours turn temp to 220°C and allow skin to crisp up 🍽️To plate: Pipe on mayonnaise, top with salad of cucumber, spring onion, coriander and chillies mixed with dressing, spoon on mushroom parfait (optional), top with pork glazed with hoisin, pickled carrot and daikon, finish with spring onions, crispy shallots and a squeeze of lime (optional: fried egg)

A classic flavour combo meets our Tongue & Cheek skewer - this is how we make our honey mustard dressing 🍯

Episode 4 of Brunch with Sian: Avocado Toast We’ve got just 40 available this Saturday, April 18th - first come, first served. Book via the link in our bio ✨ Full at home recipe below, for more recipes and professional kitchen versions, head to @sianalmond.cooks patreon linked in her bio All of our brunch dishes are made using @steweeggs 🍳 At home recipe👇 🧅 Shallot reduction 240g Shallots Sliced Thin 480g White Wine Vinegar 8 Whole Black Peppercorns 3x Sprig Of Thyme 1. Add everything to a small pot and bring to the boil then turn to simmer 2. Reduce by half, then remove from the heat 3. Strain and cool 🍳 Avocado Hollandaise 80g Shallot Reduction 90g Green Oil 20g Egg Whites 5g Salt 20g Ice 280g Avocado (2x Large Avocado) 1. Place all of the ingredients into a tall container for blending (with stick blender) 2. Blend till smooth and glossy 🥑 Guacamole 250g Mashed Avocado 20g Red Onion 40g Tomato Concasse Diced 5g Chopped Chilli 10g Coriander Chiffonade Cumin Powder To Taste Salt And Pepper To Taste Lime Juice To Taste 1. Mash your avocado and mix with the rest of the ingredients 2. Serve immediately To plate: Start with a croissant, spoon on guacamole, poached egg, avocado hollandaise, a dressed salad of rocket and toasted seeds, finish with grated parmesan

A crunchy velvety texture, paired with a rich creaminess from our mushroom parfait - this is our aubergine royale🍆