Cooking with Tom Booton

Lucy PierceMarch 20, 2021

We caught up with Tom Booton, the head chef at The Dorchester, and asked him to create a couple of recipes with our cheese and dairy products. Follow these 7 steps to make these fantastic recipes, thought up by a Michelin-star chef!

Pancakes with Fen Farm’s Skyr & Chocolate Chips

For the pancakes

130g of flour

2 tablespoons sugar

1 teaspoon baking powder

¼ tea spoon b carb

A pinch of salt

1 cup Skyr or yoghurt

2 eggs

50g butter (melted) + 20g more butter for brushing.

50g chocolate chips (cut up)

For the topping

200g frozen supermarket fruit

75g sugar

  1. Sieve the flour, sugar, baking powder, B carb and salt into a bowl and mix well.
  2. In another bowl, whisk the Skyr and eggs together.
  3. Add the Skyr mix to the flour mix and stir.
  4. Stir in melted butter and the chopped chocolate, try to keep a few lumps in the batter.
  5. Start to cook in a hot pan with a touch of oil, Spoon in a 1 big tablespoon and push out to make a circle shape. The pancakes will need 3-4 minutes on each side. Once they come off brush with melted butter and keep warm.
  6. Add the frozen fruit and sugar together and cook in a pan until jammy. This can live in your fridge for a long time.
  7. Stack all the warm pancakes on top of each other, spoon on top the fruit and give it a big scoop of Skyr to finish.

Tom Booton's pancake recipe

Celeriac Risotto with English Pecorino 


1 celeriac peeled and diced to 1cm (100g of dice per person) - save the trim for the puree

150g butter

200g milk

3 spring onions

1 white onion

2 garlic cloves

15g parsley

10g tarragon

70g chestnut mushrooms

30g mascarpone

Leftover baguettes or any bread for croutons

50g white wine

100g English Pecorino (already frozen, this lives for a very long time, perfect for grating)

100g olive oil


Salt + Pepper

This recipe is all in the preparation, it isn't as hard as it sounds. It serves two and the cooking takes 10 mins. Preheat your oven to 170C.

  1. Add all the finely sliced/chopped celeriac trim into a pan with the milk and 50g water and salt. Cook on a medium heat for 10-15 minutes until the celeriac is fully cooked. Blend in 30g butter until super smooth and glossy. Remove and place aside ready to use. If you make plenty of celeriac purée then use this on your dishes for the rest of the week!
  2. Thinly slice any old bread and drizzle with olive oil. Place in the oven with no fan for 4-5 minutes until it’s golden-brown colour and crispy texture and place on the side. (You can keep these in an airtight container for a week and use them in a salad)
  3. Dice the onion and garlic and cook in a heavy-based pan with olive oil on a medium heat (no colour). Meanwhile, slice the spring onions and the mushrooms, chop the parsley and tarragon (leaving some for garnish) and place into a bowl ready to use.
  4. Add the diced celeriac to the pan and roast on a higher heat with salt, not looking for too much colour. After 2 minutes add in the white wine, reduce until all the liquid has gone. Add in a splash of water and a couple tablespoons of the celeriac puree. Turn the heat down to medium and continue cooking, keep testing to make sure the celeriac is cooked. It’s very important you don’t overcook it, you still want a nice gentle bite. Keep adding the puree and water if needed, at this point the risotto should be quite dry.
  5. Turn the heat off and add in the mascarpone, butter and start to grate in the cheese and stir. Do this with no heat, we want to emulsify the fats into the celeriac.
  6. Once you are happy and got a stunning consistency, add in the bowl of spring onions, raw sliced mushrooms, herbs and mix well. Remember to keep tasting for seasoning and texture.
  7. Place into pre-warmed bowls, garnish with the croutons some more sliced mushrooms and fresh tarragon leaves. Now grate even more cheese on top to make it even more yummy.

Celariac Risotto

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