Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Game
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Game
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Rice
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Rice

How to fan fruit

How to fan fruit

Presenting fruit such as apple, pear or melon in a fan-like structure is a nice skill and will never fail to impress. Try to evenly slice the fruit and use a ceramic knife, as this helps to slow down the oxidization of the fruit when cutting.

You may also like

How to fan fruit
Blackcurrant and cherry soup
by Simon Wilder
Rum-poached pineapple with coconut lime sorbet
by Graham Hornigold
Caramel pineapple with pink peppercorns and a sorbet of banana and passion fruit
by Simon Hulstone
Black cherry soufflé with its own ice cream, hot chocolate
by Steven Smith
Rhubarb and custard with kumquat and crystallised ginger cake
by Phil Fanning
Rice pudding and rhubarb with ginger crumble
by Nigel Mendham
Apricot ice cream, compote and purée
by Steven Smith
Crab and watermelon
by Simon Hulstone
Melon soup with mint, lemongrass and warm madeleines
by Graham Hornigold
Sous Vide Poached Peach Recipe
by Graham Hornigold
Pear with lemongrass, herbs, and dark bitter chocolate
by Daniel Galmiche
Frozen maple with shiso and green apple
by Nuno Mendes
Floating Island Recipe
by Graham Hornigold
Macerated strawberries, yoghurt parfait, pistachio, basil
by Paul Foster
Baked Yoghurt with Poached Rhubarb
by Graham Hornigold
Poached apricots with almond sponge, apricot gel and clotted cream ice cream
by Russell Brown
Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream
by Nigel Haworth
Black figs in rough puff pastry with fig ice cream
by Galton Blackiston
Pork shoulder with hispi cabbage and apples
by Agnar Sverrisson
Bay panna cotta with rhubarb pafrait
by Dean Parker
Terrine of smoked eel and foie gras, apple confit, celeriac
by Mark Jordan
Cornish skate wing
by Michael Wignall
Plum tomato tart with Parmesan pastry, avocado and chorizo
by Paul Foster
Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts
by Matt Gillan
Beetroot with pickled quince
by Daniel Galmiche
Compressed watermelon and king prawn curry
by Simon Hulstone
Compressed crab with tomato, horseradish granita and crab tuile
by Kevin Mangeolles
Goat's cheesecake with red onion jam
by Simon Hulstone
Chocolate and olive oil truffles with red pepper and raspberry jelly and sea salt
by Simon Hulstone
Rose and almond tansy pudding with butternut squash ice cream
by Simon Hulstone
Fillet of brill in lobster sauce
by Simon Hulstone
Scallop and prawn roulade with caviar and a cauliflower purée
by Simon Hulstone
Morcilla and pistachio croquette with apple purée
by Simon Hulstone
Dark chocolate fudge recipe
by Simon Hulstone
Passion fruit crème with elderflower strawberries
by Simon Hulstone
Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce
by Simon Hulstone
Sweet pea and toffee soup with hog’s pudding fritter
by Simon Hulstone
Gougères
by Simon Hulstone
Salted caramel bon-bons
by Marcus Wareing
Beef with asparagus, hogweed, radish and Parmesan
by Marcus Wareing
Crispy chicken canapés
by Marcus Wareing
Mint bon-bons
by Marcus Wareing
Apple tarte Tatin
by Marcus Wareing
Burrata, pea, grapefruit, caviar and leek salad
by Marcus Wareing
White gazpacho
by Marcus Wareing
White chocolate and raspberry coconut ice
by Marcus Wareing
Turkish delight cheesecake
by Marcus Wareing
Soles in coffins
by Marcus Wareing
Quail mulligatawny
by Marcus Wareing
Honey mustard popcorn
by Marcus Wareing

NAVIGATE

Home > How to cook

© Great British Chefs 2019