A night in with top chef Mark Greenaway

In November, we welcomed top chef Mark Greenaway to The Chester Residence where he treated some of our lucky guests to a fantastic cookery demonstration. Here we have the recipes of the dishes he cooked on the night.

Duo of Hand Dived West Coast Scallops with Dashi Broth


Mark Greenaway Scallops low res

Serves 4


8 scallops

Sea vegetables, picked (your fishmonger should be able to supply these)

For the dashi broth:

175ml red miso

175ml white miso

2 litres water

150g ginger, skin on and sliced

2 sticks lemongrass

1 red chilli, finely sliced

2 cloves of garlic, peeled and finely sliced

1 bunch of coriander

Soy sauce to season


  • Remove the scallops from the shell and wash thoroughly removing all of the "skirt" and roe (I recommend getting your fishmonger to do this part for you)
  • Wash the shells and dry well
  • Finely dice four of the scallops and place into four of the clean shells with the sea vegetables
  • To make the dashi, simmer all of the ingredients excluding the soy sauce for 20 minutes
  • Meanwhile, heat up a non-stick frying pan and place the remaining four scallops gently in it
  • Cook for two minutes
  • Turn the scallop over and cook for a further two minutes and then season with a little salt
  • Pull the scallop pan off the heat and rest for about two minutes
  • Pass the dashi broth through a muslin cloth
  • Season the broth with a little soy sauce
  • Place a pan roasted scallop on each plate alongside the shell containing the raw scallop
  • Each guest should be served a raw scallop, a cooked scallop and a jug of piping hot dashi broth
  • Instruct your guests to pour the dashi broth over the raw scallop and enjoy!

Roasted Partridge, Spelt Risotto, Damson Jus


Patridge - websize credit Paul Johnston Copper Mango low res


Serves 4

Spelt Risotto



200g spelt

1 ltr good quality chicken stock

2 banana shallots, peeled and finely diced

1 clove of garlic, crushed

25g butter



  • Sweat the shallot and garlic in the butter until it becomes translucent and soft
  • Add the spelt and cook in the butter for about three minutes
  • Add all of the chicken stock, turn down the heat and simmer for two hours until the spelt becomes swollen and has absorbed all of the liquid


Roasted Partridge


4 partridges, make sure the butcher fully prepares the birds by taking the feet off and removing all the innards

40g butter

Enough oil to fry the birds

3 sprigs thyme

2 cloves garlic, skin on but crushed



  • Preheat the oven to 185C
  • In a pan, melt the butter in the oil and add the partridges
  • Season liberally with salt and brown the birds all over before transferring the pan to the oven
  • Cook for 8-10 minutes
  • Take the pan from the oven and add the thyme and garlic
  • Baste the buttery garlic and thyme mixture over the bird making sure you coat each side
  • Rest the bird
  • Carve the partridge as you would a chicken removing the breasts and legs from the bones
  • Cover the meat with foil and set aside while you make the jus


Damson Jus


250g damsons

800ml good quality chicken stock

300ml red wine

Trimmings from the partridge



  • Half and de-stone the damsons
  • Reduce the red wine and add any partridge trimmings
  • Add the chicken stock and reduce by half
  • Strain the partridge out otherwise the sauce will become to ‘gamey’ 
  • Continue to reduce the sauce until it coats the back of a spoon or is the consistency of single cream
  • Stir in the damsons

Iced Christmas Pudding Parfait, Burnt Orange Jelly

Christmas Pudding Parafait

Serves 6

Burnt orange jelly



140g caster sugar

500ml fresh orange juice

Zest of 1 lime

Zest of 1 lemon

Zest of 1 orange

2 vanilla pods, halved and seeds scraped out

7 leaves of gelatine, soaked in cold water



  • Place the sugar into a heavy based pan and set over a high heat, stir with a wooden spoon until the sugar is equally melted to a golden caramel, take off the heat and add the zest and vanilla seeds 
  • Very slowly add the orange juice, stirring frequently until all of the liquid has been incorporated. Bring to the boil
  • Add the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool
  • Pour into a tray and set in the fridge
  • Once set, cut out circles from the jelly using a small teacup


Christmas Pudding Parfait



7 egg yolks

325g caster sugar   

1 ½  tbsp. liquid glucose

3 egg whites

750ml double cream

3 leaves gelatine, softened in cold water

½  a good quality Christmas pudding, crumbled




  • Whisk the egg yolks until pale and light
  • Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118C) and pour over the egg yolks
  • Stir in the softened gelatine
  • Whisk the mixture until it’s cold
  • Whisk the egg whites and the rest of caster sugar to make a meringue
  • Whip the double cream to soft peaks
  • Fold all of the ingredients together
  • Pour into 4cm hemispherical moulds and freeze till firm
  • When the parfait is frozen, turn out the moulds and stick the hemispheres together to make spheres
  • Place back into the freezer until ready to serve


Mark Greenaway serves this dish with red wine syrup and liquid shortbread; these are optional but delicious extras.