Recipes Archive
(May 2017)

1 May 2017

Spring frittata

I love the abundance of fresh, local, spring vegetables and there’s nothing I love more than treating them with the respect they deserve. I think this simple egg dish sets them off to perfection. Let’s face it, it’s basically eggs and potatoes but it’s quite astounding how two such simple ingredients can create the most Read more…

Goats cheese mousse, crisp quail egg, tomato chutney and pea shoot salad

METHOD FOR GOATS CHEESE MOUSSE Leave goats cheese at room temperature to soften. Blend with lemon juice until smooth. Fold in double cream and season with salt and pepper. Refrigerate for 2 hours. METHOD FOR CRISP QUAIL EGG Plunge quail eggs into boiling water for 3 minutes, put into ice cold water. Carefully peel eggs Read more…

Poached and roasted pork fillet

METHOD Line a deep baking dish with baking parchment. Melt butter and pick sage leaves. Cover dish with potatoes, brush with butter and season, repeat process again. Scatter with sage leaves, place bacon slices on top to make a complete layer. Then cover with 2 layers of potato, repeat bacon and sage and finish with Read more…

Rhubarb and ginger vacherin

METHOD Slice rhubarb into equal size sticks, sprinkle with sugar and vanilla and mix. Lay on tray and bake at 180˚C until just softening. Take out and leave to cool. Whisk egg whites until stiff, then add sugar and vanilla, whisk until glossy with firm peaks. Bake at 90˚C for 1½ hours. Blend stem ginger Read more…