Matt Corner from View Restaurant, Millbrook, Cornwall shares with us some of his festive recipes

In this December issue, our Masterchef Matt Corner from the View Restaurant in Millbrook shares some of his festive recipes using local produce

Festive recipes from Matt Corner, Head Chef at the View Restaurant in Millbrook.

Photos by Lee Pengelly

LOBSTER RISOTTO

Serves 4

1kg live lobster

A large pan of fish stock

3 tbsp butter

1 onion, finely chopped

1 garlic clove, finely chopped

200g risotto rice

1 lime, juiced

1 litre lobster stock

A dash of cream

Salt and pepper to season

1 Two hours before cooking the lobster, place it into a deep freezer set at -20C and leave for two hours. According to guidelines set out by the RSPCA and in accordance with research carried out by the University Federation of Animal Welfare, this is the most humane way to kill a live lobster.

2 When you are ready to cook, bring a large pan of fish stock to the boil and add the lobster. Boil for 10 minutes, remove the lobster and allow to cool.

3 Remove the meat from the lobster by twisting off the large claws and pulling away the legs. Take a lobster cracker or a large heavy-handled knife and hit the claws to expose the claw meat. Do the same with the legs.

4 Cut the lobster in half lengthways. Remove the stomach sac and the black intestine running down the tail section, and discard. Pick out the remaining meat and cut into bite-sized chunks.

5 Over a medium heat, melt half the butter in a saucepan with the onion and garlic. Add the risotto rice and stir until coated in the butter. Pour in the lobster stock gradually, stirring constantly, adding more stock as it is absorbed until the risotto is cooked, which will take around 30 minutes. Finish with a dash of cream, lime juice and season.

6 In a separate pan, melt the remaining butter and gently fry the lobster meat.

7 Spoon the risotto into a serving dish and place the lobster on top.

FILLET OF BEEF WITH ANCHOVY AND PARSLEY BUTTER

Serves 4

For the anchovy and parsley butter

250g butter at room temperature

50g tinned anchovies pure�d in a

blender

1 small bunch of chopped flat leaf

parsley

For the beef and mushrooms

4 x 150g beef fillet

1 crushed garlic clove

100g butter

1 bunch of watercress

4 Portobello mushrooms

Salt and pepper to season

To make the anchovy butter

1 Beat the butter, anchovies and parsley together until thoroughly mixed.

2 Roll out a length of tin foil about 45cm long then place a length of cling film on top of the foil. Spoon the butter evenly into the middle of the foil and film, then roll tightly and carefully.

3 Put in the fridge for one hour.

To cook the mushrooms

Melt the butter in a large frying pan with the garlic (saving a knob for the beef), then add the mushrooms and cook for a few minutes, turning regularly until light golden in colour and tender. Season.

For the beef

1 Heat a frying pan to a medium-hot heat at about 190C/Gas Mark 5/375F, pour in a little sunflower oil and a knob of butter followed by the beef. Season.

2 Caramelise the first side for a couple of minutes, then turn and cook to your preference. To check how the meat is cooked, get a metal skewer and pierce the middle of the meat at its thickest point, hold for three seconds, remove and put the end of the skewer on your bottom lip - if it's cold it's blue, just warm it's rare, warm is medium, and so on.

To serve the dish

Put a mushroom on a warm plate, then a beef fillet with a slice or two of anchovy butter on the top. Melt the butter a little with a blow torch or under a medium grill until melted, garnish with some watercress and serve.

BLUEBERRY CLAFOUTIS

Serves 6

50g ground almonds

15g plain flour

100g caster sugar

2 eggs

3 egg yolks

250ml double cream

200g blueberries

Butter and flour to grease the dishes

1 Put all the ingredients (except the berries) into a blender and whizz until smooth, or whisk in a bowl.

2 Place the blueberries in a greased ovenproof dish and pour the batter mixture over them.