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Guest Chef Recipe
Ollie Dabbous

Le Club De Amis

This recipe is from

Kohlrabi, pear, elderflower vinegar and perilla oil
Serves 4
Preparation time:
Cooking time:
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Pine broth
  • 500 ml water
  • 300 g sliced white onions
  • 7 g salt
  • 15 g sugar
  • 15 g pine needles, bruised
  • 3 g bonito flakes, optional
  • zest of 1/4 lemon
  • 7 g lemon juice
  • 5 g chardonnay vinegar
  • 0.3 g vitamin c (optional)
Perilla oil
  • 75 g green perilla or parsley leaves
  • 75 g baby spinach
  • 75 g olive oil
  • 75 g vegetable oil
  • 1 g salt
  • 1 large kohlrabi (about 540 g) peeled: at least 10 cm diameter.
  • 1 g salt
Pear filling
  • 250 g ripe comice pear, diced into 8 mm pieces
  • 10 g elderflower vinegar
  • pinch of green perilla or parsley, chopped into 5 mm - 10 mm pieces
  • tiny pinch of salt
  • fennel seeds
  • chickweed or cress
  • lemon dressing


Pine broth

The day before serving, make the broth. Place the water, sliced onions, salt and sugar in a large sous-vide bag and cook in a pan of simmering water for about 30 minutes until the onions are completely soft.

Once cooked, empty into a bucket. Add the pine needles and bonito while warm, then cover with clingfilm.

Let cool to room temperature then add remaining ingredients. Leave to infuse overnight.

Pass through a chinois sieve into a bowl and set over an ice bath. Place a serving jug in the freezer.

Perilla oil

Blanch the perilla and baby spinach for 30 seconds in rapidly boiling salted water in batches, about 30 g per litre of water, then refresh in ice water.

Drain very well and squeeze out all the water until completely dry.

Blend with the salt and oil in a Vita-prep until bright green and steaming hot.

Strain through a double muslin or J-cloth set over a bowl.


Slice the kohlrabi to 1.5 mm thick slices, then season in a bowl. Sous-vide for 30 minutes until tender. Let rest for 20 minutes, then strain.

Pear filling

Mix all the ingredients together in a bowl and set aside.


Place 1 tsp of the pear filling in the centre of each kohlrabi slice then pinch to seal like a wonton. Repeat with the remaining kohlrabi then sprinkle 3 fennel seeds over each parcel.


In a serving bowl, place the dumplings in a circle and top each with a pluche of dressed chickweed.

Remove the jug from the freezer and fill halfway with with pine broth. Pour the broth over the dumplings and add 2 pipettes of perilla oil.

Ollie Dabbous is Head Chef & co-owner of the Michelin-starred Hide Restaurant. With experience in the kitchens of Belmond Le Manoir aux Quat'Saisons, Hibiscus, Mugaritz, Noma, L'Astrance and Pierre Gagnaire, Ollie opened his own restaurant, 'Dabbous', in 2012. After receiving great critical acclaim and becoming a Fitzrovia favourite, it closed its doors in 2017, but the team were excited to reunite, opening Hide in 2018; within 6 months it received a Michelin-star as well as countless other accolades.

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