REAL Chefs with Ollie Templeton – Hake with spring vegetables and Real Kombucha

Ollie is the head chef at Carousel, an award-winning restaurant and creative hub in London. Growing up in Spain, he moved to the UK to study at Leith’s, before spending two years in the kitchen at Moro. At Carousel, he serves his own dishes during lunch and brings in guest chefs from across the world to cook unique collaborative dinners.

Ollie Templeton is donating to Hospitality Action.


Hake with spring vegetables and Real Kombucha – recipe


Serves 2 people

  • 200g Hake
  • 50g Fish Stock (reduced to jelly) Asparagus 4 Spears
  • Jersey Royals 100g
  • Red Pepper 1
  • Half white onion
  • 2 cloves of garlic
  • 1 red chilli
  • Mix of herbs
  • Chard
  • Kale
  • Bread Crumbs (a pinch)
  • Olive Oil
  • Royal Flush Kombucha


Before you get started, make the breadcrumbs by simply blending stale bread and roasting in a pan with olive oil until crunchy.

Make a 10% salt-to-water solution (10og salt to 1L of water) and put it in the fridge. Add the hake when fridge-cold for 10 minutes, remove and dry it out on a rack.

Put a pot of salted water on the boil to cook the potatoes – you want them around 80% there. When they are done, keep the water to blanch the asparagus, then refresh in ice water.

Before we get cooking, let’s prep all the other ingredients. Using the grill option on your oven, the gar hob or a charcoal grill, blacken the red pepper, then peel the charred skin to reveal the sweet, red flesh. Remove the seeds and slice into strips.

Dice the onions, slice the garlic, half the jerseys, and cut the asparagus into 3-4 sections. Cut the hake into 4x 50g pieces.

In a frying pan, add some olive oil and then the diced onion. Start to sweat down the onions, and after a few minutes add the garlic and cook for a minute or so. Now add the potatoes and a splash of Royal Flush Kombucha and pop a lid on and steam for 3 minutes until the potatoes are tender.

Move the food in the pan to the edges to allow room for the fish in the middle, add some more olive oil and put the hake skin-side down and leave to sear for one minute.

Now we add the fish stock and lightly agitate the pan to help emulsify the fats with the stock. To finish, add the rest of the ingredients to warm through in the sauce.

Serve with some fresh herbs from the fridge/garden/balcony, and the bread crumbs.



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