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Rhubarb and Custard Cream Devon Splits

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Ingredients

Devon split buns

  • 500g strong white flour
  • 10g salt
  • 20g fresh yeast
  • 30g caster sugar
  • 30g softened unsalted butter
  • 300ml semi skimmed milk

Rhubarb jam

  • 1kg forced English rhubarb
  • 1kg jam sugar
  • Juice of 1 lemon

Custard cream

  • 7 free range egg yolks
  • 75g caster sugar
  • 25g plain flour
  • 4tsp corn flour
  • 500ml whole milk
  • 1 vanilla pod, halved and deseeded, seeds and split pods placed into milk
  • 200ml double cream

Method

Devon split buns

  1. Mix the salt and sugar in a bowl with the flour, then crumble in the fresh yeast; add the milk followed by the egg and softened butter. Continue to mix until the dough is formed.
  2. Transfer the dough to a clean work surface and continue to knead until it is smooth and dry enough to handle easily.
  3. Place dough into an oiled bowl and cover with a cloth or oiled cling film and leave in a warm place until the dough has doubled in size; this may take up to two hours depending on the temperature of your kitchen.
  4. Turn the dough out on to a work surface and knead lightly for a minute. Roll it out to about 2cm deep.
  5. Cut into rounds with a 7-8 cm pastry-cutter and place on a floured baking sheet. Cover and leave to rise again until puffy. This will take 30 minutes or so depending on the temperature of your kitchen.
  6. Meanwhile heat the oven to 200°c.
  7. Brush the risen splits with milk then bake for about 15 minutes until golden brown.

Rhubarb jam

  1. Wash and trim the rhubarb, then cut into chunks roughly about 2-3cm.
  2. Place the rhubarb and sugar into a heavy based pan along with the lemon juice and put on a high heat.
  3. For the first five to ten minutes of the cooking process, continue to stir the rhubarb until the sugar has dissolved and the rhubarb has broken down. Turn the heat down to a low heat and leave the rhubarb to simmer for 20 minutes.
  4. To test for a good jam consistency, place a temperature probe/sugar thermometer in and if jam reaches temperature of 105° then remove from heat and leave to cool; alternatively place a little of the jam onto a chilled plate and leave to chill for 1-2 minutes before testing with finger to see if it has set. If not, continue to cook for another 5 minutes before repeating process.
  5. Once jam is ready, leave to cool for 15 minutes before transferring to sterilized jam jars/kiln jars. We recommend eating straight away while in season, but this will keep for 6 months.

Custard cream

  1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour. Whisk in the flour and corn flour and set aside.
  2. Place the milk and vanilla seeds in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.
  3. Remove the pan from the heat and leave to cool for 30 seconds.
  4. Pour the hot milk onto the egg mixture, whisking all the time, before returning the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
  5. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
  6. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming, then refrigerate.
  7. Place the double cream in a large bowl and whisk until soft peaks have formed. Fold the double cream into the chilled custard mix, before spooning into the Devon splits.
  8. Cool buns and cut in half. Serve with generous amounts of the rhubarb jam and the custard cream.

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Rhubarb and Almond Tart

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Ingredients

Sweet pastry

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

Rhubarb pieces

  • 240g rhubarb, cut into 1 inch pieces
  • 200ml water
  • 100g caster sugar
  • 2g ginger powder
  • gated zest of ½ orange

Rhubarb compote

  • 200g rhubarb, fine dice
  • leftover stock syrup from rhubarb pieces

Frangipane

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 large eggs, beaten
  • 100g ground almonds
  • grated zest of ½ orange

Method

  1. For the pastry, sieve the flour and icing sugar into a food processor bowl, and add the glucose and the butter. Blitz until it resembles fine breadcrumbs, then gradually add the beaten egg until the mix comes together. Remove from the bowl, wrap and chill for at least two hours before rolling. N.B. this can be done by hand. If so, make sure all ingredients are well chilled including the flour. The recipe will make more than one tart, so freeze any unused pastry for use at a later date.
  2. While the pastry is chilling, prepare both the rhubarb pieces and the compote. Firstly combine the water, caster sugar, ginger powder and orange zest in a large frying pan and bring to the boil until a light syrup consistency is formed. Bring to a simmer, adding the 1 inch rhubarb pieces and cook until just tender, but still quite firm. Remove from the pan and chill.
  3. Add the fine diced rhubarb to the remaining syrup and bring to the boil until a thick jammy consistency is formed. Transfer to a container and chill until needed.
  4. To make the frangipane, blend the butter and sugar together until light and creamy. Beat in the eggs a little at a time and fold in the almonds and zest. N.B. if the mixture appears too wet or split add approx 20g plain flour to bring it back together.
  5. For the pastry case, preheat the oven to 180°c. Roll the paste out onto a floured work surface to approximately 3mm thick, then use to line an 8 inch tart mould/case. Chill for 30 mins before cooking.
  6. Blind bake the pastry case for 10-12 minutes. Remove from the oven and allow the tart to cool.
  7. To fill the pastry case, begin by spreading the chilled rhubarb compote evenly over the base of the tart case, then spread the frangipane mix over the top of the compote. Finish by placing the cooked rhubarb pieces in a symmetrical pattern over the top of the frangipane.
  8. Place the tart in the preheated oven for 30-40 minutes or until the frangipane is golden brown. When cooked, transfer to a baking rack and leave to cool before slicing and serving warm with a spoonful of crème chantilly, mascarpone or ice cream.

Hint and tips – wrap leftover pastry in cling film and freeze until needed again. The frangipane can be flavoured with alcohol e.g. rum, cognac, eau de vie. For a chocolate frangipane add 50g cocoa rouge.

Pan Seared Salmon Served with Jersey Royals, English Asparagus and Blood Orange

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Ingredients

Pan seared salmon fillets

  • 4 salmon fillets (150g each)
  • 1 tbsp olive oil
  • salt and pepper to season

Spring salad

  • 500g Jersey Royal potatoes
  • 50g purple watercress
  • 50g baby spinach
  • 50g wild rocket
  • 50g spring onions, finely sliced at an angle
  • 100g English asparagus, blanched
  • 2 blood oranges, peeled and segmented
  • 20ml olive oil
  • salt and pepper to season

Watercress dressing

  • 75g watercress
  • 100ml olive oil
  • 35ml tarragon vinegar
  • 10g sugar
  • salt and pepper to seasoning

Method

  1. Cook the Jersey Royal potatoes in boiling, salted water for 15-20 minutes. When cooked, chill the potatoes under running cold water then slice the potatoes in half length ways. When ready to serve the salad, sauté the potatoes with olive oil and sea salt until golden in colour.
  2. Blanch the asparagus in boiling, salted water for 2-3 minutes depending on size. When cooked, place into cold water to retain their colour and firmness.
  3. For the dressing, pick the watercress leaves, keeping the fibrous stalks separate. Blanch the stalks in salted, boiling water for 20 seconds then immediately chill in cold water to retain their colour. When chilled, squeeze/shake off excess water and place in a blender with the picked watercress leaves, olive oil, tarragon vinegar, sugar and seasoning and blend until a bright green, smooth dressing consistency.
  4. Heat a tablespoon of olive oil in a frying pan over a medium heat, place the seasoned salmon fillets skin side down into the pan and cook until skin is crisp. Turn and cook for a further 2-3 minutes, depending on how pink you like your salmon.
  5. To build the salad, combine the purple watercress, baby spinach and rocket in a bowl with the spring onions, sautéed new potatoes and orange segments and dress with some olive oil. Season and separate into serving bowls. Finish with the seared salmon fillet, baby asparagus spears and a drizzle of the watercress dressing.

Sautéed Jersey Royal Potatoes

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Ingredients

  • 500g Jersey Royal potatoes (halved)
  • 150g goose fat
  • Coarse sea salt

Method

  1. Par boil the potatoes in salt water until ¾ cooked. Drain well.
  2. In a heavy based frying pan melt the goose fat.
  3. When the fat is almost smoking, add the potatoes and sauté until golden brown and cooked through.
  4. Drain the potatoes onto kitchen paper, sprinkle with the coarse salt and serve.

Rhubarb and Custard Brûlée

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Ingredients

Rhubarb compote

  • 440g rhubarb, cut into 10mm pieces
  • 200ml water
  • 100g caster sugar
  • 2g ginger powder
  • grated zest of ½ orange

Biscuit base

  • 100g ginger nut biscuits, crushed
  • 25g unsalted butter, melted
  • Crème brûlée mixture
  • 425ml double cream
  • 100ml whole milk
  • 1 vanilla pod
  • 6 free range egg yolks
  • 50g golden caster sugar, plus extra for the topping

Mint syrup

  • 200g caster sugar
  • 450ml water
  • 1 bunch of fresh mint

Method

  1. To make the rhubarb compote, combine the five ingredients in a large sauce pan. Bring to a simmer until a thick jammy consistency is formed, then transfer to a container and chill until needed.
  2. To produce the mint syrup, combine the sugar, water and half of the mint (stalks as well) in a pan; bring to the boil, turn down heat and simmer until reduced by half. Strain the syrup through a sieve to remove the mint. Leave to cool and then using a food processor, blend with the remaining mint leaves until a green emulsion has formed.
  3. To prepare the base, combine the crushed ginger nut biscuits and the melted butter.
  4. Before constructing the crème brûlée, lightly grease four rings (75mm diameter by 40mm depth) with vegetable oil and place onto a tray. Press equal amounts of the biscuit base into the rings to a depth of 3mm and then chill for ten minutes.
  5. When biscuit base has firmed, spoon equal amounts of the rhubarb compote onto the biscuit base to a depth of 5mm – 10mm and then return to the fridge.
  6. To prepare the crème brûlée mixture, split the vanilla pod length ways then remove the seeds. Combine the double cream and the whole milk in a pan, adding the vanilla seeds and pod; bring to the boil, then remove from the heat and leave to infuse for 10 minutes.
  7. Combine the egg yolks and sugar in a bowl over a pan of simmering water (ensure bowl is not touching the water) and whisk thoroughly until the mixture begins to slightly thicken. While the vanilla infused cream is still warm, add the yolk mixture and place back on a moderate heat. Whisk until mixture begins to thicken, being careful not to overcook as the egg will scramble. When the mixture has begun to thicken, take off the heat and strain through a fine sieve into a jug.
  8. Pour the crème brûlée mixture into the rings leaving a 2mm gap at the top and immediately place in the fridge to set overnight, or freeze.
  9. When ready to serve, place the brûlée ring onto a serving plate. Lightly sprinkle the top with caster sugar and caramelise the tops using a blow torch; this will also help release the crème brûlée from the ring.
  10. Dress the plate with the remaining rhubarb compote and the mint syrup.

Marinated Rhubarb, Raw Chantenay Carrot Salad with a Rosary Ash Goats Curd and Walnuts

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Ingredients

For the salad

  • 50g Chantenay carrots, finely shaved and stored in cold water
  • 100g dandelions, picked and stored in cold water
  • 20g chervil, picked and stored in cold water
  • 25g walnut halves, broken into pieces
  • 75g Rosary Ash goats cheese, crumbled
  • 125g rhubarb, cut into 8cm length. Slice thin, using a peeler.

For the Marinade for the rhubarb

  • 3 tbsp virgin olive oil
  • 1 tsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Sea salt
  • Fresh ground black pepper

Method

  • Make the dressing, by whisking all the ingredients together.
  • Add the sliced rhubarb to the marinade, cover and leave in the fridge for 6 hours.
  • Strain the liquid off the rhubarb.
  • Build up the salad with the rest of the ingredients.

Wild Garlic Gnocchi with Courgette Ribbons, Tomato Ragu and Wild Garlic and Hazelnut Pesto

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Ingredients

For the wild garlic gnocchi

  • 600g red skin potatoes, washed and peeled
  • 120g Wild garlic, blanched & chopped
  • 200g plain flour
  • Salt and pepper
  • Unsalted butter and olive oil for pan frying

For the tomato ragu

  • 5 tbsp olive oil
  • 2 small onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 x 227g tinned chopped tomatoes
  • 2 fresh plum vine tomatoes, peeled and roughly chopped
  • 2 tbsp tomato puree
  • Pinch of sugar
  • Salt and pepper
  • 2 yellow courgettes, cut into ribbons using a peeler or mandolin
  • 2 green courgettes, cut into ribbons using a peeler or mandolin

For the pesto

  • 150g wild garlic, washed and destalked
  • 50g hazelnuts, toasted
  • 50g Parmesan cheese (or a vegetarian hard cheese), finely grated
  • 100ml olive oil
  • Salt and pepper
  • Garnish with wild garlic flowers

Method

For the wild garlic gnocchi

  1. Boil the potatoes for 10-15 minutes until tender then drain.
  2. Mash potatoes until smooth or use a potato ricer.
  3. Sprinkle over the chopped wild garlic, plenty of salt and pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
  4. Knead the dough gently for a couple of minutes then roll out into sausages about 1.5cm thick. Cut the sausages into 2.5cm pieces and then shape the pieces into an Olivette style (this is optional of course).
  5. Place on a tray dusted with semolina and leave in a fridge until required.
  6. When cooking, bring a pan of salted water to a gentle simmer and place the gnocchi inside the pan. Cook for two minutes or until they rise to the surface; scoop them out as they rise and immediately place onto a tray lined with towel, then dry off.
  7. Transfer to a frying pan with a knob of butter and a little olive oil. Toss them in the butter and oil until golden brown, then serve.

Method for the tomato ragu and courgette ribbons

  1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened.
  2. Add the garlic, chopped tomatoes, tomato purée, sugar and seasoning and bring to a simmer -stirring throughout. Simmer for 10 minutes or until the tomatoes have broken down.
  3. When ready to serve, bring a pan of salted water to a simmer and drop in the courgette ribbons. Cook for 2 minutes or until softened, then scoop out and place in a bowl.
  4. Dress with a little olive oil and seasoning and tumble.
  5. Swirl the yellow and green ribbons together to form a flower shape and place in the middle of the bowl.
  6. Serve the sauce around the courgette ribbons.

Method for the wild garlic pesto

  1. Place all the ingredients into a food processor and blend until smooth, adding more olive oil depending on desired consistency.
  2. Season and taste before serving.

Fresh Peach and Raspberry Tray Bake

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Ingredients

  • 370g plain flour, plus an extra 100g
  • 2 tsp baking powder, plus an extra ½ teaspoon
  • 250g unsalted butter, chilled and diced
  • 230g soft brown sugar
  • 230g caster sugar
  • 3 ripe peaches
  • 200g raspberries
  • 1 vanilla pod, seeds only
  • 2 free range eggs, lightly beaten
  • 370ml semi-skimmed milk

Method

  1. Preheat the oven to 160°
  2. Place the peach halves skin side down onto a baking tray lined with parchment, sprinkle with some of the caster sugar and place into the preheated oven for 10 to 15 minutes. When soft and tender, take out of oven and leave to cool down before removing the skins and slicing into threes.
  3. Grease and line the base of a 20x30cm (8x12in) baking tray.
  4. Sift the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in both the sugars.
  5. Press half the mixture over the base of the tin.
  6. Add the vanilla seeds, extra baking powder, flour, egg and milk to the rest of the base mixture and stir well until a batter consistency is formed.
  7. Pour the batter evenly over the base, lay the peaches over the top and sprinkle with the raspberries. Place into the preheated oven and bake for 35 minutes.
  8. Cool the peach and raspberry tray bake in the tray and then cut into squares to serve.

Individual Apricot Clafoutis with a Clotted Cream and Apricot Sorbet

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Ingredients

Apricot clafoutis

  • 6 apricots, halved and stoned
  • 85g flour, sifted
  • Pinch of salt
  • 300ml semi-skimmed milk
  • 100ml double cream
  • 4 free range eggs
  • 85g caster sugar
  • 1 vanilla pod, seeds only
  • Unsalted butter for greasing

Clotted cream and apricot sorbet

  • 450g ripe, fresh apricots
  • 120g caster sugar
  • Freshly squeezed juice of 1 lemon
  • 100g clotted cream

Method

For the clafoutis

  1. Use the unsalted butter to grease the individual gratin dishes (5cm diameter) and preheat the oven to 220°.
  2. Arrange 3 apricot halves (overlap if need be) in the dish flesh-side down and sprinkle with some caster sugar.
  3. Put the rest of the ingredients in a bowl and whisk till smooth.
  4. Pour mixture over the apricots, and dot with 3 small knobs of butter. Put in the oven and cook for 10-12 minutes until the custard is set and the top is puffed and lightly browned.

 For the sorbet

  1. Slice open the apricots and remove the pits, then cut each apricot into six pieces. Cook the apricot pieces with the water in a covered medium, non-reactive saucepan over medium heat until tender.
  2. Remove from the heat and stir in the sugar until dissolved. Cool to room temperature.
  3. Once cool, purée the apricots and any liquid in a food processor until smooth, then pass the mixture through a strainer.
  4. Place the puree back in a food processor and, with the clotted cream and lemon juice, blend until smooth.
  5. Chill the mixture thoroughly, and then freeze it in your ice cream maker according to manufacturer’s instructions.
  6. Serve the clafoutis with or without the clotted cream and apricot sorbet.

Apple and Persimmon Pie

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Ingredients

For the sweet pastry

  • 112g caster sugar
  • 224g unsalted butter
  • 336g soft flour
  • 1 free range egg
  • Zest of 1 lemon

For the filling

  • 4 ripe persimmons, quartered, peeled and sliced into wedges
  • 3 cooking apples, peeled, cored and sliced into wedges
  • 50g unsalted butter
  • 100g caster sugar

To finish

  • 1 free range egg yolk
  • 50ml whole milk
  • Granulated sugar for sprinkling

Method

For the sweet pastry:

  1. Cream together the sugar, butter and lemon zest then add the beaten egg, a little at a time.
  2. Gently work in the flour to form smooth dough, making sure that you do not overwork.
  3. Chill for a minimum of two hours.

For the filling:

  1. Preheat the oven to 200°C and line a 20cm pie/flan dish with butter and greaseproof paper.
  2. Gently stew the cooking apples in a medium pan over a moderate heat with the butter and sugar for ten minutes.
  3. Divide the pastry into two pieces and roll both out to a depth of 3-5mm. Place one of the pieces into the lined pie dish and trim off the excess pastry, ensuring that all cracks are filled.
  4. Layer the persimmon slices with the cooked apples into the pie dish and top off with the second piece of rolled out sweet pastry.
  5. Press down the edges to seal and trim off excess pastry using a knife and flute the edges with a pinching action using your fingers and thumb.
  6. Make an egg wash with the yolk and whole milk and brush over the top of the pie. Sprinkle with granulated sugar and place in the oven for 20-30 minutes or until golden brown.
  7. When cooked, leave to cool slightly before turning out.

Best served with double cream or custard while still warm.