Recipes Archive
(May 2019)

7 May 2019

Forager’s Tortilla

METHOD Heat the oil and a large nob of butter in a large frying pan, mix the onions and potatoes well and then add them to the pan and stew gently, partially covered, for roughly 10 minutes. Add the rest of the foraged leaves and leave for another 15 min, stirring occasionally until the potatoes Read more…

2 May 2019

Seared scallops, steamed samphire and tiger prawn Asian broth

METHOD Bring shellfish stock and infusion of aromatics to boil and simmer for 10 minutes. Strain and set aside. Place a frying pan on heat until smoking hot, add a little oil, sear scallops and tiger prawns. Divide the samphire between 4 bowls and pour over the hot broth. Add scallops and tiger prawns. Garnish Read more…

1 May 2019

Roast rump of lamb

METHOD Place shoulder of lamb in roasting tray and braise with red wine and mirepoix of vegetables for 3 hours until meat is soft.Take meat out of tray and strain liquid, reduce in pan, add half to meat and shred. Roll in cling film and set in fridge. Peel and dice potatoes, cover with water, Read more…

Rhubarb Assiette

METHOD Rhubarb sorbet – place rhubarb, sugar and water in pan and bring to boil and simmer until rhubarb is soft. Place in food processor and blend until smooth. Churn in an ice cream machine until set and place in freezer. Rhubarb crème brûlée – dice rhubarb and mix with 150g of the sugar, place Read more…