Mike Van de Elzen: Holiday dressing recipes

Roasted hazelnut dressing:

Cook time: 20 minutes

Prep time: 5 minutes

Serves: 6

1 x 10cm sprig rosemary pinch flaky sea salt, 1/2 cup hazelnuts, whole 3 tbsp balsamic vinegar, 1 tbsp brown sugar, 5 tbsp grapeseed oil, salt and pepper.

Preheat the oven to 180*c, place the hazelnuts into a pan and toast in the oven until just golden- around 5 minutes. Then place the hazelnuts into a tea towel, bunch the tea towel up and rub together to remove the skins. Place the rosemary in a pestle and mortar along with a touch of flaky salt. Crush into a fine powder. Add in the hazelnuts and continue to crush up roughly, now add the vinegar, brown sugar and pour in the oil. Finish with a crack of pepper.

Miso, coriander and mint emulsion:

Cook time: 5 minutes

Prep time: 5 minutes

Serves: 6

2 soft boiled eggs, 1 tbsp miso paste, 4 tbsp orange juice, juice of 1 lemon, 10 mint leaves, 1 tbsp brown sugar, 1 clove garlic, 1 tbsp ginger, peeled 300 ml grapeseed oil,

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold quickly. Once cool, carefully roll the eggs breaking the shell before peeling. (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up. Drizzle in the oil. Season with salt and pepper if required. Store in the fridge for up to 4 days.

Spent lemon dressing

Prep time: 20 minutes

Serves: 6

4 lemons, 350 ml grape seed oil, 1 egg yolk, 2 tbsp cider vinegar, 1 tbsp honey, ½ tsp Dijon mustard, one pinch of salt

Cut the lemons in half and squeeze the juice into a pot along with the smashed lemon. Cover the lemon with the oil and gently heat over a low heat. (not above 60*C) for 10 minutes. Turn off and allow to cool before straining. In a small bowl, whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined. This is your spent lemon dressing.

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