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Broad Bean Brûlée with Confit Salmon

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Ingredients

Broad bean brûlée

  • 130g fresh broad beans, cooked, refreshed and shelled (frozen can be used)
  • 150ml double cream
  • 3 free range egg yolks
  • 1 tbsp of sugar, plus extra for the brûlée
  • Juice of ½ a lemon
  • Salt and pepper

Confit salmon

  • 1 tbsp table salt
  • 1 tbsp caster sugar
  • 4 x 80g skinless salmon fillet portions
  • 500ml extra virgin olive oil

Method

Method for the broad bean brûlée

  1. Preheat the oven to 125°.
  2. Bring the cream to the boil and then remove from the heat. Combine in a blender with the broad beans, sugar, lemon juice and seasoning and blend until smooth.
  3. Add the egg yolks and blend again until thoroughly combined, then pass the mixture through a fine sieve.
  4. Lightly butter four ramekins, and evenly distribute the brûlée mix between them.
  5. Place in a bain-marie and cook in the oven for 20 minutes until just set.
  6. Remove from the oven and leave to cool in the water.

Method for the confit salmon

  1. To prepare the salmon, mix the salt and sugar and rub into the salmon. Leave to cure for 1 hour in the fridge.
  2. In a medium size saucepan heat the oil to 45°C, use a temperature probe to ensure the correct temperature is reached.
  3. Wash the salt mixture off the fish, pat dry and place the salmon in the oil for 12 minutes.
  4. Carefully remove the fish from the oil using a slotted spoon and place on a plate, keep warm until serving.
  5. Plate dish as shown, with optional pea shoots to garnish.

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Marinated Charentais Melon with Greek Yoghurt, Pumpkin Seeds and Honey

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Ingredients

  • 100g caster sugar
  • 200g water
  • 1 orange
  • 1 thumb size piece of fresh ginger
  • 4-5 whole star anis
  • 2 Charentais melon
  • 800ml Greek yoghurt
  • 80g pumpkin seeds
  • 80ml honey

Method

  1. Place the sugar and water into a large saucepan and bring to the boil making sure that all the sugar has dissolved.
  2. While the syrup is boiling, prepare the rest of the ingredients except the melon.
  3. Using a peeler, take small pieces of rind from the orange and set aside.
  4. Cut the orange in half and squeeze out the juice into a small bowl.
  5. Peel the ginger and cut into match stick size pieces.
  6. Add the orange skin and juice, ginger and whole star anis to the stock syrup. Bring to the boil.
  7. Cut the melon in half, and then remove the pips and the skin.
  8. Cut into approx. 1cm diced cubes.
  9. When the stock syrup has come to the boil remove from the heat and add the melon.
  10. Allow this to cool at room temperature for about an hour, then pour into a kilner jar and store in the fridge. It is recommended that you leave the mixture in the fridge overnight to allow all the flavours to infuse prior to use.

Serving suggesting

  1. Using approximately 200ml of Greek yoghurt per portion, add honey to each serving.
  2. Using a slotted spoon take the melon out of the liquid and place on top of the yoghurt.
  3. Garnish off with a handful of pumpkin seeds.

Chargrilled Peach and Serrano Ham Salad

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Ingredients

  • 2 ripe and ready to eat select peaches
  • 200g Prepped salanova leaf mix
  • 50ml Extra virgin olive oil
  • 8 slices of Serrano ham
  • Manchego

Method

  1. Preheat a barbecue or griddle pan.
  2. Slice the peaches in half and then twist to remove the stone. Place the halves of peach onto the preheated griddle and grill each side until well charred but not burnt.
  3. Immediately serve the peaches with some leaves and some Serrano ham slices draped over. Finish with a drizzle of extra virgin olive oil and some Manchego shavings.

Summer Berry Sorbet with Pain Perdu and Fresh Summer Berries

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Ingredients

Summer berry sorbet

  • 100g strawberries
  • 100g raspberries
  • 100g blueberries
  • 100g blackberries
  • 100g redcurrants
  • 2-3 tbsp crème de cassis
  • 2 free range egg whites
  • 100g caster sugar

Pain perdu

  • 2 free range eggs
  • 30g caster sugar
  • 1 vanilla pod (seeds only)
  • 2 slices of thick sliced white bread
  • 25g unsalted Butter

Garnish

  • Leftover berries from punnets
  • Icing sugar for dusting
  • 4 mint tips

Method

Method for the summer berry sorbet

  1. Place the fruit, liqueur and 175ml water in a food processor and blend until smooth.
  2. If you have an ice cream machine, churn the mixture until it starts to freeze; alternatively, pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.
  3. Whisk the egg whites until stiff then gradually add the sugar, beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If you are making it in advance, transfer the mixture to the fridge 30 minutes before serving.

Method for the pain perdu

  1. Beat the eggs, sugar and vanilla seeds together in a bowl until well-combined.
  2. Cut out discs from the slices of bread using a 3-4 inch cutter, dip the discs in the mixture ensuring they are well-coated.
  3. Melt the butter in a frying pan and fry the well-coated discs of bread for 2-3 minutes on each side, or until golden-brown all over.
  4. To serve, place the pain perdu onto a serving plate and place a scoop of the summer berry sorbet on top. Dress the plate with the remaining fresh berries, a mint tip and finish with a dusting of icing sugar.

Nectarine, Pea, Broad Bean and Spelt Salad

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Ingredients 

  • 2 ripe Nectarines (stoned and sliced)
  • 500g Cooked spelt
  • 50gm Flaked almonds (toasted)
  • 20gm Flat leaf parsley (picked)
  • 10gms Mint leaves (roughly chopped)
  • Seeds from ½ Pomegranate
  • 2 lemons (juice and zest)
  • 100ml smoked olive oil
  • 1 bunch spring onion (chopped)
  • 500gm fresh peas in shell
  • 500gms fresh broad beans in shell
  • 20gms Pumpkin seeds
  • Salt & pepper

 Method

  1. Pod , blanch and refresh fresh peas
  2. Pod, blanch, refresh and peel broad beans
  3. Whisk together smoked olive oil, lemon juice and zest and season well.
  4. Mix all ingredients together with the dressing except almonds and pumpkin seeds
  5. Leave to stand for 1 hour for flavour to develop
  6. Sprinkle with almonds and seeds
  7. Serve the spelt salad at room temperature

Rhubarb and Blackberry Crumble with Asparagus Ice Cream

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Ingredients

Rhubarb and blackberry filling

  • 500g Open-field English rhubarb, trimmed and sliced into 1 inch pieces
  • 50ml water
  • 180g caster sugar
  • 125g blackberries
  • 400g plain flour
  • 200g unsalted butter, cubed and softened
  • 140g granulated sugar

Asparagus ice cream

  • 500ml whole milk
  • 250ml double cream
  • 500g English asparagus
  • 6 free range egg yolks
  • 100g caster sugar

Method

Rhubarb and blackberry crumble

  1. Preheat the oven to 180°.
  2. Place half of the rhubarb, sugar and water into a heavy based pan and heat until the rhubarb begins to break down and caramelise.
  3. Fold in the remaining rhubarb and blackberries then transfer to a baking dish.
  4. To make the crumble topping sift the flour into a bowl then add the butter and sugar. Rub in with your fingertips until the mixture resembles breadcrumbs; alternatively pulse in a food processor.
  5. Cover generously with the crumble topping and bake for 30 minutes or until golden brown.

Asparagus ice cream

  1. Finely chop the asparagus (including the tips) and place into a heavy based pan with the milk and cream and bring to the boil. Turn down the heat and simmer for five minutes until the asparagus has softened, then take off the heat and leave to infuse for a further five minutes.
  2. Combine the egg yolks and caster sugar in a mixing bowl and beat until pale and creamy.
  3. Pour the hot cream mixture through a strainer onto the egg mix, ensuring all the juices from the asparagus are pushed through using a ladle.
  4. Whisk together the cream and egg mixture before placing back into the pan. Warm gently and continuously whisk until mixture is thick enough to coat the back of a spoon.
  5. Take off the heat and leave to cool before transferring to an ice cream machine and churn according to ice cream machine instructions.

Baked Capricorn Goats Cheese with Asparagus Tips

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Ingredients

  • 1 Capricorn goats’ cheese portion (100g)
  • A sprig of rosemary
  • A thin slice of garlic
  • 6 jumbo asparagus spears, de-eared and trimmed (when in season, use English for a supreme flavour)
  • olive oil for brushing
  • 3 thick slices of crusty bread
  • 40g roast garlic jam

Method

  1. Preheat the oven to 180°c.
  2. Place the goats’ cheese in a ramekin and make an incision in the top of the cheese. Place the thin slice of garlic and the rosemary sprig into the incision, transfer to the oven and bake for 8 minutes.
  3. Brush the asparagus with olive oil and chargrill for 4 minutes on all sides until tender.
  4. Brush the slices of crusty bread with olive oil, place on a baking tray and toast in the oven until golden brown. When ready to serve, slice the bread slices in half once more and stack on the board.
  5. Serve the baked Capricorn goats’ cheese alongside the chargrilled asparagus tips, crusty bread and a small kilner jar of roasted garlic jam.

Hints and tips – this makes a great alternative to baked Camembert with real British provenance.

White Chocolate and Asparagus Tart

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Ingredients

Sweet pastry cases

  • 1 ½ eggs, beaten and chilled
  • 500g plain flour
  • 50g glucose syrup
  • 250g unsalted butter, diced and well chilled
  • 200g icing sugar

White chocolate and asparagus tart filling

  • 250ml double cream
  • 350g English asparagus, finely sliced (n.b. you can use stalks and is a good way of using up trimmings)
  • 420g white chocolate
  • Mascarpone to finish

Method

Sweet pastry cases

  1. Sieve flour and icing sugar into food processor bowl, then add glucose and butter. Blitz until mixture resembles fine breadcrumbs then gradually add beaten egg until mix comes together.
  2. Remove from bowl, wrap and chill for at least two hours before rolling.
  3. Preheat oven to 180°c. Roll the pastry out onto a floured work surface to approximately 3mm thick, then use a 90-100mm cutter to cut out the discs for the individual tart rings (80mm diameter, depth of 10mm). Press the pastry into the pre-greased tart rings then chill for 30 minutes before cooking.
  4. Blind bake for 10 – 12 minutes. Remove from oven and allow the tart to cool before filling.
  5. Alternatively you could line one 25cm flan ring and make one large tart.

White chocolate and asparagus tart filling

  1. Place the cream and the sliced asparagus into a heavy based pan and bring to a simmer for 10 minutes.
  2. Meanwhile, melt the white chocolate in a pan over some simmering water, ensuring the water is not in contact with the bowl.
  3. When the cream has reached boiling point and the asparagus has softened, pass the cream through a fine sieve and squeeze out any leftover moisture using a ladle.
  4. Combine the melted white chocolate and the asparagus cream and mix well before pouring into the pastry cases. Chill for two hours before serving.
  5. Finish with a quenelle of mascarpone and a chocolate shaving.

Chargrilled Asparagus with Prosciutto and a Poached Free Range Egg

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Ingredients

Chargrilled asparagus wrapped in prosciutto ham

  • 12 jumbo asparagus spears, de-eared and woody stalk removed (when in season, use English for a supreme flavour)
  • 80g Taleggio, cut into 5cm (20g) strips
  • 4 slices of prosciutto ham
  • olive oil for brushing and pan frying

To finish

  • 8 sage leaves
  • rapeseed oil for frying
  • 4 free range eggs
  • salt and pepper
  • Parmegiano Reggiano shavings
  • olive oil for drizzling

Method

  1. Make the wrapped asparagus in advance by brushing the asparagus with olive oil and chargrilling for 3 minutes ensuring that they are turned throughout. Leave to cool before adding the Taleggio. For each portion take 3 spears and place a strip of Taleggio inbetween the base of the spears. Wrap the prosciutto around the base of the spears and chill until needed.
  2. To poach the eggs, crack into a cup before placing in water. Ensure that the water is simmering, swirl the water with a whisk before gently dropping the egg into the middle of the swirl – the swirl will give the egg a nice shape. Cook for two minutes before placing into chilled water using a slotted spoon. To reheat the poached egg place into simmering water with a slotted spoon for 1 minute.
  3. When ready to serve, drizzle a little olive oil into a large frying pan and place over a high heat. When the oil begins to smoke, pan fry the wrapped asparagus on all sides until the prosciutto is golden brown and the Taleggio is starting to ooze out. Alternatively heat in a hot oven at 220°C for 3-5mins.
  4. For the sage crisps, deep fry the sage leaves in hot oil (180°C) for a few minutes until crispy. Remove from the oil, drain on kitchen paper and season with sea salt (or sel de Geurande)
  5. Place on a serving plate and finish with a poached free range egg, some sage crisps, Parmesan shavings and a drizzle of olive oil.

Rack of Lamb Sharing Slate with a Pea and Mint Puree, Pomme Fondant, Glazed Chantenay Carrots and Piccolo Parsnips

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Ingredients

Lamb

  • 1 whole French trimmed rack of lamb
  • 2g salt
  • 2g black pepper
  • 10g rosemary
  • 1 garlic clove
  • 20ml olive oil

Lamb sauce

  • 450ml lamb stock
  • 150ml/5fl oz ruby port
  • 5tbsp redcurrant jelly
  • salt and freshly ground black pepper
  • 15g unsalted butter

Pea and mint puree

  • 200g frozen peas
  • 1 shallot
  • 50ml vegetable stock
  • 6 mint leaves
  • 40g salted butter

Pomme fondant

  • 2 large potatoes (cut using a pastry cutter into 5cm rounds with a 4cm depth)
  • 25g salted butter
  • 400ml vegetable stock

Glazed Chantenay carrots and Piccolo parsnips

  • 250g Chantenay carrots (washed and scrubbed)
  • 250g Piccolo parsnips (washed scrubbed and sliced in half length ways )
  • 50g salted butter
  • 3tbsp honey
  • 75ml water

To finish

  • Micro pea shoots
  • Piccolo parsnip crisps (two parsnips washed and scrubbed and thinly sliced on a mandolin and place in cold water)

Method

Method for the rack of lamb and sauce

  1. Preheat the oven to 200°C. Ensure that the rack of lamb is well trimmed and the bones are cleaned. Score the skin using a sharp knife in a fine crisscross pattern.
  2. Using a pestle and mortar, combine the rosemary, garlic and seasoning and crush to from a rough paste. Mix in the olive oil and rub the paste over the lamb. Marinate the lamb for a couple of hours or preferably overnight.
  3. When ready to cook, heat a large frying pan on a medium heat and brown off the meat starting with the skin side down. When browned, leave the rosemary and garlic in the pan and transfer the lamb to a tray. Then cook in a preheated oven for 15 minutes (pink). Keep the pan to make the lamb sauce.
  4. While the lamb is cooking, make the sauce by putting the pan onto full heat and deglazing the pan with the ruby port. Reduce by ½ then add the lamb stock, redcurrant jelly and seasoning. Continue to reduce by 2/3. Finally, strain through fine chinois into a small pan and finish by stirring in the butter for a rich glossy sauce.
  5. When lamb is cooked, rest for 5 minutes before serving.

Method for pea and mint puree

  1. Heat 25g of the butter in a medium pan and gently fry the shallot until soft, but not browned.
  2. Add the vegetable stock and bring to the boil. Add the peas and mint, simmering for 5 minutes.
  3. Tip the contents of the pan into a food processor and blend until pureed. Add the rest of butter for a glossy appearance, before seasoning to taste.

Method for pomme fondant

  1. Preheat the oven to 200°C. Place a medium sized frying pan on a medium heat and melt the butter. Add the potato rounds and pour in the stock ¾ of the way up to the height of the potato. Bring to the boil and baste the potato for a few minutes until the potato starts to become golden in colour.
  2. Transfer the pan to the preheated oven and cook for 40 minutes ensuring that the potatoes are basted every 10 minutes.
  3. When cooked, the potatoes should have absorbed most of the stock and be golden brown in colour.

Method for glazed Chantenay carrots and Piccolo parsnips

  1. Cook in separate pans of boiling salted water for 2-3 minutes, or until just tender. Drain and place into separate frying pans along with the water, butter and honey. Then cook for 4-5 minutes, or until the liquid in the pan thickens to a syrupy consistency and the carrots and parsnips are glazed and tender. Season to taste with salt and freshly ground black pepper.
  2. For the parsnip crisps, preheat a fryer to 190°C. Fry until golden brown then place on paper towel.
  3. To finish the dish, dress with Piccolo parsnip crisps and micro pea shoots.