Recipes Archive
(May 2015)

1 May 2015

Lemon, polenta and almond gluten-free cake

There once was a time when the thought of catering for a vegetarian would send shivers down the spine of even the hardiest home cook. Now that vegetarianism has entered a golden age, it seems that the big dread is ‘gluten-free’. I think, for many people, reducing gluten intake has become something of a norm, Read more…

Oriental spring prawns and scallops

METHOD To make the dip: Place all the ingredients apart from the oil in a blender and blitz to fine puree, gently add the oil until incorporated and set aside. When ready to serve, heat a non stick pan, add the oil and pan roast the scallops for 30 seconds each side. Add the prawns Read more…

Pan roasted spring lamb rump

METHOD The day before: place the rhubarb, garlic, lemon juice and gin in a pan and cook on low for 8–10 minutes, add a little water if necessary. Pass the cooked rhubarb in a blender and blend for 20 seconds, pass through a fine sieve and refrigerate for 2 hours. Mix the puree with the Read more…

White chocolate and lavender tart

METHOD Melt the isomalt in a pan with a little water. Whisk the egg whites in a clean bowl with a little salt. Gently add the isomalt and whisk until meringue-like. Gently add the olive oil, pass the mixture in a piping bag and shape the meringue. Bake at 70C for 4–5 hours. To make Read more…