Duck breast
METHOD FOR THE SAUCE
Soak the saffron in 50ml cold water. Melt the butter, add the shallots and garlic and cook on low for 2 minutes. Add the gin and flame, wet with the saffron water and cream, cook on low for 3–4 minutes. Leave to infuse and season with salt. Strain before service.
For the mayonnaise mix the yuzu juice and mayo and refrigerate. Heat the oil in a large shallow pan. Season the butternut squash and roast on medium heat for 3 minutes each side.
Take the skin off the duck breast, season with salt and pepper and pan roast in a non-stick pan with little oil and the duck skin for 1 minute each side. Place in a 190C hot oven for 3 minutes. Set aside and let rest for 5 minutes before slicing.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...