Hamish Ingham’s prawn cocktail

This is my take on the classic prawn cocktail.

Redclaw crayfish cocktail. Picture: Guy Bailey

This is my take on the classic prawn cocktail. If redclaw is unavailable, try yabbies or marron (or indeed prawns). The pepper flavour of the nasturtium makes this dish come alive. The custard tart is an all-time favourite of mine – prune and Earl Grey tea are a beautiful match.

Redclaw crayfish cocktail with green goddess & nasturtium

12 redclaw crayfish, uncooked

1 bunch each of chives, parsley, chervil, dill

125g aioli, home-made or good quality store-bought

4 anchovy fillets

1 lemon, juiced

50g sour cream

Iceberg lettuce, shredded finely

1 avocado, sliced

Nasturtium, picked

Bring a pot of salted water to the boil; poach crayfish for 4-5 minutes or until just cooked. Remove; cool to room temperature. Peel off shell and reserve meat; keep edible claws for garnish. To make green goddess dressing, blend herbs, aioli and anchovy fillets on high until combined; season with salt pepper and lemon juice. Add sour cream, blending for 30 seconds to combine. Set aside (this can be made ahead of time). To assemble, place lettuce in 4 cocktail glasses; top with sliced avocado. Arrange crayfish on top of avocado and dress with green goddess. Garnish with nasturtium; serve immediately. Serves 4 as an entrée

Prune and Earl Greytart. Picture: Guy Bailey

Prune & earl grey tart

3 teaspoons Earl Grey tea leaves

500ml hot water

500g prunes

6 egg yolks

2 eggs

70g sugar

1 vanilla bean, cut lengthways

and seeds scraped out

700ml cream

Short pastry

240g plain flour

160g cold unsalted butter, diced

60ml ice cold water

Brew tea leaves in hot water and let stand for 3 minutes before pouring over prunes; soak overnight. To make pastry, sift flour into large bowl; work butter into flour with fingertips until it has a sandy texture. Add cold water and slowly mix together to form a dough, being careful not to overwork it. Wrap with cling wrap and place in fridge for at least one hour.

Roll pastry to 3mm thickness and line a 26cm flan dish with a removable base. Line pastry with foil and pour in some baking beads or rice. Bake at 200°C for 20 minutes or until golden brown. Remove from oven; while still warm, brush any holes with egg yolk to seal them.

Whisk egg yolks, eggs, sugar and vanilla seeds together; pour in cream and mix well. Skim bubbles off top. Arrange prunes around tart and pour custard over prunes, making sure not to overfill. Carefully place tart in oven and bake at 180°C for about 15-20 minutes until golden and set. Serves 8

Guest chef Hamish Ingham. Picture: Bob Barker

Hamish Ingham is the owner and head chef of Bar H Dining, Surry Hills, and executive chef at Banksii, Barangaroo. He has previously worked at Pier, Becasse, Billy Kwong and San Francisco restaurant Chez Panisse.