ROLLING SPICE RACK NEXT TO FRIDGE RECIPES

Steps:

• Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.
• Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.
• The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment.
• On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).
• Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.
• For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns.

Steps:

• Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
• Preheat the oven to 450 degrees F.
• Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
• Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
• Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
• Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
• Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
• When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.