Recipes Archive
(June 2015)

1 June 2015

Lincolnshire asparagus

METHOD Bring a pan of salted water to the boil. Whip the cream with the lemon zest, lovage, salt and pepper until mousse-like and refrigerate. In a separate bowl, mix the oil and vinegar. Cut the asparagus tips to two inches in length and blanch in boiling water for 1½ minutes. Slice the stalks with Read more…

Roman style sundried tomato semolina gnocchi

METHOD Place the oil, shallot and garlic in a saute pan and cook on low heat for 2 minutes. Add the washed and drained mushrooms and cook for 2–3 minutes depending on the size. Take the mushrooms off the pan, add the cauliflowers and the curry powder, cook for 1 minute, wet with the white Read more…

Warm chocolate and gianduja pot cake

METHOD To make the foam, place the cream and sugar in a deep based pan and gently heat (do not boil). When the sugar has completely melted, take off the fire and add the tea powder. Set aside for 20 minutes to infuse. Strain the cream in a 500ml cream whipper bottle, charge with one Read more…

Roast duck legs with plums, garlic and sweet potato

It’s funny how we go through phases with the things we like. Up until a couple of years ago I was most definitely a red wine guy and then, for some unknown reason, I simply couldn’t drink it anymore and moved onto white. I found that I preferred white wine because I wasn’t necessarily eating Read more…

Pan fried Lincolnshire duck

METHOD Duck is something that Lincolnshire has plenty of, yet at home it is so under eaten! A lot of people are put off by the idea of having to cook duck, but it’s as simple as cooking steak, and it has the most beautiful flavour. For well-done duck, clench your fist tightly and a Read more…