A Finn with a liking for London and Paris, Helena Puolakka has been executive chef of the Fifth Floor Restaurant at Harvey Nichols since 2005.

Her emphasis on seasonal ingredients and traditional cuisine has its origins in an early appointment at the Michelin-starred L’Oranger. She was also influenced by Pierre Koffmann, a champion of wholesome French food, at La Tante Claire, and by a stint at the Pierre Gagnaire restaurant in Paris. She returned to La Tante Claire as head chef in 2002.

Puolakka continues to use the freshest of ingredients, many chosen from Harvey Nichols’s food market, to produce such offerings as organic Shetland cod with tartare sauce, and sable tart with fresh cherries and kirsch milkshake.

Ingredients

Serves 4
Prep 30min
Cook 5min

INGREDIENTS

6 figs
3 bunches wild roquette (arugula)
160g roquefort
40g walnuts
1 egg, soft-boiled for 4 minutes
25ml sherry vinegar
25ml warm milk
50ml walnut oil
25ml extra virgin olive oil
Maldon salt
Milled black pepper



METHOD

Cut the figs into six wedges, wash the roquette, toast the walnut halves and crush them slightly.

Prepare the dressing with the still-warm egg, milk, vinegar and seasoning blended together with a hand blender and then emulsified with the oils until it reaches a creamy texture.

Ensure that the figs are at room temperature and toss with the wild roquette leaves, toasted walnuts and crumblings of roquefort, then drizzle over the dressing.

Serve on a large platter as a summer starter.

Fifth Floor Restaurant, Harvey Nichols, 109-125 Knightsbridge, London SW1X 7RJ; 020-7235 5250; www.harveynichols.com

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