Virgin Caesar

Here's a recipe I created back in May but forgot about it. Sadly the hawthorn flowers are no longer in season, but you can substitute with raw almonds.
This is a fresh nutty salad with plenty of bite and peppery undertones, easy to prepare and wonderfully healthy.

1 stale baguette
500g asparagus
150g fresh peas
200g parmesan
40g hawthorn flowers
2 baby gem lettuce
Extra virgin olive oil
Sea salt and cracked pepper for seasoning

Method:
Slice baguette into 5mm thick pieces and lay out over baking tray, drizzle with a little olive oil and season with salt and pepper. Place in oven set at 160oC for 30 minutes, once cooked leave croutons out to dry for 3 hours. Place a medium pot of water on to boil, snap the coarse bottoms of asparagus off and slice in half lengthways. Once water is boiling add the asparagus and cook for 2-3 minutes till just tender, drain and cool under cold running water. Slice parmesan into thin wedges and separate the gem leaves and wash.
To make the salad you can either make 4 individual salads or one large platter. First lay down torn pieces of gem and evenly distribute the asparagus, followed by breaking croutons and parmesan over salad. Scatter the fresh pea's over salad, then garnish with hawthorn flowers. Lastly season with desired amount of salt and pepper then drizzle over a little extra olive oil and serve.

Beetroot and Sea Beet Salad

Sea beet resembles a robust spinach however belongs to the beetroot family and grows wild near coastal areas. Very strong on flavour, salty and has a lingering mustard after taste and packed with nutriance!
This salad is quite easy to prepare and is a full on taste slash texture explosion!!!!!!!

1kg beetroot
500g sea beet
50g walnut halfs
100g goats cheese
2 long red chillies thinly sliced
50ml extra virgin olive oil
1/2 teaspoon sea salt

METHOD:
Wash beetroot and trim the tops then cut into 2cm chunks. Lay beetroot on baking tray and sprinkle with salt and half the olive oil, using your hands mix together. Place beetroot in oven set at 200oC for 30 minutes.
Put a fry pan over medium heat and in batches gently wilt the the sea beet with remaining olive oil.
Once the beetroot has cooked leave to cool for 15 minutes. Then its time to construct the salad, you can either make individual servings or one large platter. First lay down some sea beet followed by roasted beetroot, crumble desired amount of goats cheese on salad and finally sprinkle over walnuts and chillies then serve.

Slow Roasted Beef with Black Mustard Leaf, Pear and Gorgonzola

With a bit of patience you can pull off this ridiculously tasty salad. However first you need to source black mustard leaf which can be a wee bit tricky if you don't have access to a wholesale fruit and vegetable supplier. I recommend you buy a book on foraging and picking your own in a local reserve/park or going online and see if there's a stockist who will deliver, its well worth the hassle. Black mustard leaf when eaten has a intense horseradish like heat that turns into a pleasant lingering bitterness and complements beef, pears and blue cheese.
Acquiring black mustard leaf might be tricky but it's waiting for the beef to slow roast and the jus to reduce that will test your patience, this will give you plenty of time to knock back a bottle of red and read 50 Shades of Grey.  

1.5kg beef shoulder
750ml water
2 tablespoons sea salt
1 teaspoon ground pepper
2 firm pears
200g gorgonzola
60g rocket washed
40g black mustard leaf washed

250ml red wine
50g butter

METHOD:
Place beef shoulder in a deep roasting pan with water and sprinkle over the salt and pepper, cover beef and place in oven to slow roast at 140oC for 2 1/2 hours.
Once beef has cooked pour the roasting juices into a container and place in fridge to cool for half an hour or till the fat has solidified. Leave the beef to stand and cool at room temperature.  Once fat has solidified strain the beef juices away from the fat, place beef juices in sauce pan with red wine and place over a high heat and bring to the boil. Once Jus is boiling turn the heat down to medium and leave to simmer and reduce till a quarter of its original volume. In the mean time core the pears and slice into thin strips. Cube butter and once the jus has reduced stir in butter till just melted and remove from heat.
To construct the salad you can either make individual plates or one large platter, first lay down some rocket followed by slice's of pear. Using 2 forks or clean fingers pull the beef apart and place over salad, then tear black mustard cress and crumble gorgonzola over top of salad. Lastly drizzle over the jus and serve as soon as possible.

Beetroot, Cheddar and Dill Salad

Quite simply the easiest salad in the world to prepare, very very tasty and healthy. Because your body is a temple!

1 large beetroot
250g mature cheddar
1 small bunch dill
200g watercress washed

METHOD:
Wash and grate beetroot with skin on, roughly chop the dill and slice cheddar into small cubes. Place cheddar and dill in a small bowl and mix together, then you can construct the salad. It is up to you if you want to make individual portions or construct the salad on a large platter. Simply lay watercress as a base and sprinkle the beetroot and cheddar on top and serve.

Cheese, Wine and Cracker Salad

A carry on from the previous recipe of Cheddar and Mustard Crackers, I've combined all the elements of a late Friday afternoon celebration into a salad that can be eaten anytime (almost). Of course you don't have to make my cracker recipe and to save time you can buy luxury savoury crackers from Waitros or M&S. However making your own fresh batch of crackers is slightly more therapeutic and rewarding.

2 firm pears
100g cheddar and mustard crackers
70g gorgonzola
70g baby red chard washed

DRESSING:
250ml white wine
1 dried red chilli
1 garlic clove
1 teaspoon mustard seeds
1 bay leaf
1/2 teaspoon salt

METHOD:
First make the dressing buy finely slicing garlic and placing in sauce pan with wine, chilli, mustard seeds, bay and salt. Put sauce pan over high heat and bring to the boil and reduce by half, then remove from heat and leave to cool.
Core and thinly slice the pears, now you're ready to construct the salad, you can either make individual salads or one large platter. First lay down some baby red chard followed by slices of pear, then crumble the gorgonzola and crackers over top of salad. Lastly break up the dried chilli in the reduced wine and stir, then spoon dressing over salad and serve as soon as possible.

Satsuma and Black Olive Tart

I love this tart, very simple and the saltiness of the olives are balanced by the sweetness of the satsumas and the earthiness of manchego. Very pretty to behold and can be eaten warm or cold.

300g black olives
2 tablespoons extra virgin olive oil
75g butter
75g flour
300ml whole milk
50g grated manchego
100ml satsuma juice
1 satsuma for garnish
30g rocket
Pinch of sea salt

PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt

METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Once pastry has rested using a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
For the filling place olives in food processor and roughly blend for a few second till they are roughly chopped then spread out over the base of tart.
In a small sauce pan melt the butter and stir in the flour, cook and stir till a shortbread smell fills the kitchen. Slowly pour in the milk bit by bit while constantly stirring, once all the milk has been incorporated add the manchego, satsuma juice, salt and stir till combined. Pour satsuma sauce over tart and spread out evenly, bake in pre-heated oven set at 180oC for 15minutes. Once cooked slice into 8 pieces and garnish with rocket and a slice of satsuma.

Dover Sole Salad with Green Grapes and Vermouth Dressing

My latest nutty combination, fish and grapes!  But hey why not it bloody well works! And with a dash of Vermouth its like Martini with out the olives or gin (use your imagination).
Great for warmer days and looks elegant in art deco pressed glass-ware.

800g dover sole
1 oak leaf lettuce washed
250g green grapes
2 carrots
400ml vegetable stock
50ml extra virgin olive oil
Sea salt and cracked pepper to season

DRESSING:
200ml vermouth
150ml double cream
25g salted butter
1 shallot
Pinch of sea salt

METHOD:
Put vegetable stock in small pot and bring to the boil, peel and cube the carrots. Once stock is boiling add carrots and cook till tender, about 15 minutes (reserve the stock for when cooking fish). For dressing dice shallot, place butter in sauce pan and melt over medium heat then add shallot and cook till softened and add vermouth, cream and salt. Bring to a steady boil and reduce till half the original volume, remove from heat to cool.
Place a fry pan over high heat and add olive oil, once hot place dover in pan and season with salt and pepper. Once dover starts to brown slightly pour in 3 or 4 tablespoons of the reserved vegetable stock and turn fish over to finish cooking for around 4 minutes. When fish has cooked place to one side and leave to cool. Wash the grapes and slice in half. To construct salad you can either use a large platter or individual plates. First tear and lay down some oak leaf followed buy a sprinkling of grapes and carrots, then flake fish over salad and drizzle with desired amount of dressing and serve.

Mushrooms and Blueberry Salad

A week ago there was a late harvest of oyster mushrooms thanks to the soggy start to summer. However at the time of writing this I'm sure there wont be much around, you can substitute the oyster mushroom for another exotic verity. Also you probably think I'm completely bonkers for pairing mushrooms with blueberries but you'll find the fruit flavour of the berries contrast the meatiness of the mushrooms. Which makes a delightful combination when tossed with toasted hazelnuts and blue cheese. This salad is also very easy and quick to prepare which is another reason to give it a go!

400g oyster mushrooms
200g blueberries
200g soft blue cheese
50g hazelnuts
100g chard baby red washed
50ml extra virgin olive oil
1 teaspoon sea salt
Cracked black pepper

METHOD:
Roughly chop hazelnuts and place on baking tray, cook in oven at 180oC for 7 minutes. Place a fry pan over high heat and saute mushrooms in batches with olive oil, salt and pepper till slightly golden. To construct salad you can either make individual portions or one large platter, simply layer the chard baby red, blueberries, mushrooms, blue cheese and hazelnuts then serve.

Spring Greens Poached in Cider

Sorry for the absence of recipes the last few day, I've been away from my computer and ridiculously busy. Hopefully I'll be able to catch up with a few extra recipes this weekend.
Yesterday I went on a food foraging lesson kindly arranged by kaffeine's fruit and veg supplier 4DegreesC. A small group of us were guided through the Hackney marshes by foraging expert and author Miles Irving who really did blow my mind with just about every bit of weed, flower, shrub or insect he picked for us to eat. I ate ants that distinctly tasted of sherbet, a grass bud that had strong mushrooms flavours and bulrush which grows in swamps and dissolves on the tongue due to its starchiness.
I've now been exposed to a hole new way of life and cooking and there will a lot more to follow in the next couple of weeks. In the mean time here here's a simple little number I came up with last weeks and really quite tasty. Also I must thank Etienne for his fresh batch of photo's, seriously getting better and better with every photo session we have.

1kg spring greens
2 liters dry apple cider
100ml fish sauce
3 dried red chillies
70g peeled ginger
4 cloves garlic
2 bay leaves
1 tablespoon dark soy sauce
1 teaspoon salt
50ml sesame oil

METHOD:
Place in a large pot cider, dried chillies, bay leaves, fish sauce, finely sliced ginger and garlic, dark soy, and salt, put over a high heat and bring to the boil. Break spring green leaves away from the stem and wash thoroughly. Slice the leaves into 1cm strips and once the cider stock is boiling poach greens in the liquid for 4-5minutes then strain. Finally toss spring greens in sesame oil and serve either hot or cold.

Strawberry and Coconut Muffins

Air Hair Lair... say this aloud. Another pretty little sweet muffin variety and perfect warm up to the Jubilee and summer. Best served lightly toasted with a horrendous amount of butter and washed down with Bergamot tea (erect pinky optional). 

450g plain flour
200g sugar
100g butter
100ml buttermilk
2 eggs
300g frozen strawberries
250ml coconut milk
60g dessicated coconut
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda

METHOD:
Put butter in a small sauce pan and melt over medium heat then place to one side and cool slightly. In a large mixing bowl add flour, sugar, coconut, cinnamon, baking powder, soda and stir together. Using a sharp knife cut the strawberries in half then stir into dry ingredients. Beat eggs and butter together and pour on to the dry mixture along with buttermilk, coconut milk and vanilla. Using a butter knife cut the dry and wet together combining the 2 mixtures till just under mixed. Grease a 12 hold muffin pan with either butter or oil stray and evenly distribute mixture between the pan. Sprinkle tops of muffins with a little pinch of sugar and bake in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in muffin pan for at least 15 minutes before turning out.

Creamed Beetroot Galette with Capers and Cherries

Believe it or not cherry's do go with capers and beetroot, its a sweet, earthy, and salty experience all sandwiched together between 2 pieces of all butter puff pastry.
If you think this combination is bizarre/interesting just wait till you see what I have installed for next weeks recipes.

800g beetroot with leaves washed
75g butter
75g plain flour
50ml double cream
200ml milk
Sea salt and cracked pepper
50ml extra virgin olive oil
100g dried cherries
50g large capers
100ml dark rum

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

 METHOD:
Start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Place a large pot of water on to boil and add half a teaspoon of salt. Cut stalk and leaves off beetroot and slice beets into 1cm thick rounds, lay sliced beetroot on baking tray and drizzle over olive oil then season with a sprinkling of salt and pepper. Roast beetroot in oven set at 200oC for 30 minutes.
Once water is boiling add the beetroot leaves and stalks, cook for 2 minutes and drain under cold water. Place wilted leaves in food processor with half a teaspoon of salt and blend for 30 seconds. Put butter in small sauce pan and melt over medium heat, once butter is lightly bubbling add flour and stir for 1 minutes. Pour in cream and add a pinch of salt mix till well combined, then gradually pour in the milk stirring the whole time. Once the white sauce starts to bubble remove from heat and stir in pureed beetroot leaves, place aside to cool. In another sauce pan add cherries and rum, place over a high heat and bring to a boil then remove from heat and let the cherries infuse in the rum.
Once the beetroot has finished roasting place puff pastry in the oven and cook for 12 minutes at 200oC.
To construct the tart lay one of the puff pasties on a serving bored and smother over half the creamed beetroot leaves, then evenly lay out roasted beetroot over the surface. Spread remaining creamed beetroot leaves over the roast beetroot, evenly scatter cherries and capers over the filling and finish by sandwiching the second puff pastry on top. You should get 8 slices of tart from this recipe.

Jersey Mid Royals Infused in Cumin

A simple, easy and effective little side dish for dinner or Sunday lunch if you fancy. But you'd better be quick as these creamy sweet little potatoes are probably only going to last for another 3 to 4 weeks.

1kg jersey mid royal potatoes
3 tablespoons cumin seeds
6 cloves garlic
1 green chilli
1 celery stick
1 tablespoon hot mustard
1 bunch coriander
2 tablespoon sea salt
1 tablespoon brandy
100ml vegetable oil
100ml extra virgin olive oil

METHOD:
Wash potatoes and put in a large pot and fill with cold water and 1 tablespoon of salt, place over high heat and bring to a light boil. Once water is boiling cook potatoes for around 10 minutes till just tender, drain and cool under cold running water.
Place a small fry pan over medium heat and toast cumin seeds (make sure they don't burn as this will make the seeds bitter), put cumin seeds in pestle and mortar and roughly crush into a powder.
Cut the roots off coriander and place in food processor with peeled garlic, chilli, celery, mustard, remaining salt, brandy, ground cumin, both oils and blend together for 2 minutes. Place a large heavy based pot over medium high heat and add the cumin paste, once the oil start's to bubble add potatoes. Cook jerseys till the skin starts to brown and remove from heat, eat either warm or cold and garnished with fresh coriander leaves.

Slow Roasted Beef and Cherry Capsicum Salad with Strawberry Dressing

Everything in this salad is rather standard apart from the strawberry dressing, you'll find that strawberries aren't too dissimilar to raw cherry tomatoes. You could make a ketchup from strawberries and I bet the average person wouldn't be able to tell the difference between tomato or strawberry.
Whats a classic sauce that marries with beef? Tomato! There for strawberries should work just as well, and they do, so why not trust me and make this salad during the weekend.  
 
600g beef shoulder
400g cherry capsicum tomatoes
200g strawberries
200g buffalo mozzarella ball
100g watercress washed
50ml extra virgin olive oil
Sea salt and cracked pepper

METHOD:
Place beef in baking tray, drizzle over half the olive oil, 250ml warm water, season generously with salt and pepper. Cover tray with foil and place in oven set at 140oC for 3 hours.
Put tomatoes in another baking tray season with salt, pepper and drizzle over remaining half of olive oil and place in oven with beef and cook for 1 and half hours.
Drain mozzarella ball and leave to sit at room temperature to mature and soften. Hull strawberries and place in food processor and blitz into a smooth puree.
Once beef has finished cooking leave to stand for 15 minutes then gently slice thin pieces of beef and place back in the tray with remaining liquid to soak up flavours.
To construct salad you can either make one large platter or individual servings. First lay down some watercress then tear off small pieces of mozzarella, slightly crush tomatoes and place on salad. Drape slices of beef on top of salad and lastly drizzle over the strawberry dressing and serve as soon as possible.
 

Yukon Carrot Salad with Olives and Walnuts Cooked in Coconut Milk

Fresh batch of yukon carrots arrived last week from Canada, these carrot grow in a dense rich soil at a higher altitude making carrots more intense and sweet. Even better they have been harvested early meaning they are smaller and super tender when baked/poached. I've combined them with walnuts cooked in coconut milk which give a creamy bitter taste and black olives for saltiness. Very health and visual nor is it boring to behold.
Also a massive thank you to Etienne who has once again taken some amazing pictures, this one in particular is one of my favourite shots.

600g yukon carrots
300ml orange juice
3 cloves garlic
12 sprigs thyme
2 dried red chillies
2 bay leaves
1 tablespoon honey
1 tablespoon sea salt
50ml extra virgin olive oil
200g pitted black olives
100g halved walnuts
150ml coconut milk
70g rocket washed

METHOD:
Trim the tops off carrots and wash then place in deep baking tray with orange juice, thinly sliced garlic, torn thyme and red chillies, bay leaves, honey, salt and olive oil. Roughly mix together and cover in foil, bake in oven set at 180oC for 30 minutes. After the 30minutes roughly mix carrots around in tray and bake uncovered for another 20 minutes. Place walnuts and coconut in small sauce pan and bring to the boil over high heat and cook for 5-7 minutes till milk thickens and coats walnuts. Once carrots are cooked put aside to cool, place olives in food processor and blend for about 5 seconds till roughly diced.
To construct salad you can either make one large platter or make individual plates. On the base lay out rocket leaves then drape over carrots with a little excess cooking liquid and pieces of chilli. Garnish salad with walnuts and a good sprinkling of olives and serve as soon as possible.

Round Courgette and Slow Roasted Green Heritage Tomato Galette

Quite a lot of work and patience is required to make this galette and if you wanted to cut the labour in half you are more than welcome to use pre-made all butter puff pastry. However if you've ever wondered how puff pastry is made and want to reap the rewards of knowledge and technique then I suggest you make it from scratch. My recipe is slightly different and probably easier than the traditional version (some might say better), make sure you read the method completely so you know what to expect this will help you visualize the process. And if you can't get your hands on heritage green tomatoes then small green apples are a bloody good substitute and the same method is required in cooking!

10 green heritage tomatoes
6 round courgettes
60ml extra virgin olive oil
Sea salt and cracked pepper
4 sprigs of thyme

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

Dijonnaise:
2 egg yolks
2 tablespoons dijon mustard
1 tablespoon dark rum
1 teaspoon lemon juice
4 sprigs of thyme
Sea salt and cracked pepper
125ml vegetable oil
50ml extra virgin olive oil

METHOD:
First cut the tomatoes in half and lay on baking tray, drizzle over half the olive oil and lightly season with a sprinkling of salt and pepper, place in oven set at 120oC for 2 and a half hours.
Next start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Slice round courgettes into 1cm circles and evenly lay out over a baking tray, drizzle over remaining olive oil and scatter with thyme leaves, salt and pepper. Once tomatoes are cooked turn oven up to 180oC and cook courgettes for 30 minutes.
In the mean time make the dijonnaise, place yolks, 1 tablespoon dijon, rum, lemon juice, leaves from thyme, pinch of salt and a good cracking of pepper in food processor and blend together for 1 minutes. While food processor is still on very slowly pour in vegetable oil followed by olive oil and lastly add the other tablespoon of dijon then your dijonnaise is ready.
When the courgettes have cooked turn oven up to 200oC and place puff pastry in to cook for 12 minutes till golden brown, once cooked leave pastry to cool completely.
To construct the galette place one pastry on a serving base, spread a third of the dijonnaise over base then evenly lay out all but 8 piece's of courgettes. Next place 12 of the halved tomatoes on top of courgettes and drizzle a third of the dijonnaise over tomatoes and place second puff pastry on top sandwiching the filling. Using a sharp knife cut the galette into 8 slices and garnish each slice with remaining dijonnaise and a piece of courgette and tomato.

Blueberry and Bran Muffins

I've said this before blueberry muffins are one of my favourtie things to eat. I wrote a similar version of this recipe a few months ago without the bran. If you fancy a bit of extra fiber in your diet why not try putting bran in your muffin. I also like to toast my muffin and smoother in butter to cancel any health benefits I might be getting from the blueberries or bran, I like to call it a contradiction.

450g plain flour
200g sugar
100g butter
100ml butter milk
125ml milk
2 eggs
50g bran
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
300g blueberries

METHOD:
Put butter in sauce pan and place over a medium heat to melt, once melted put aside to cool slightly.  In large mixing bowl add flour, sugar, bran, baking powder, soda, cinnamon, blueberries and stir together till combined. Once butter has cooled slightly beat in the eggs, vanilla and add to dry mixture with milk and buttermilk. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the batter into pan. Sprinkle tops of muffins with a little extra sugar and place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 10 minutes before turning out.

Flying Duck Sald with Roast Peaches and Raspberry Sour Cream

Its raspberry and peach season and I invented a savoury version of Peach Melba in the form of a salad. You probably think I've pushed this concept too far but it was honestly the fastest selling salad from last weeks menu. Give it a go and let me know what you and your guinea pigs think?

1 large whole duck
2 teaspoon sea salt
Cracked black pepper
50ml olive oil
60 peaches
50g sliced almonds
100g watercress washed

RASPBERRY SOUR CREAM:
300ml double cream
100g raspberries
1 lemon
1 teaspoon maple syrup
Pinch of sea salt

METHOD:
Place duck in deep baking tray and pour over 500ml water then drizzle with half the olive oil, half the salt and a good cracking of pepper. Cover tray with foil and bake in oven set at 200oC for 1 hour 30 minutes. In the mean time make sour cream, juice lemon into a bowl and add raspberries, maple and salt, crush together with your hand to make a pulp. Pour in double cream and gently stir together, cover and place in fridge to set.
Cut peaches in half and remove the stone using a teaspoon, lay halved peaches face up on baking tray and drizzle over remaining olive oil, salt and good cracking of pepper. Place peaches in oven with duck and bake for 20 minutes, once cooked put aside and leave to cool.
Warm a small fry pan over medium heat and add almonds, gently stir over heat till they start to turn golden brown then remove from heat and leave to cool.
After duck has cooked for 1 hour 30 minutes remove foil and bake for a further 30 minute. When duck has finished cooking leave to stand and cool for 30 minutes before shredding the meat from carcass.
You can either construct the salad on one large platter or make individual plates. First lay down some watercress followed by tearing peaches over the leaves, drape duck meat over dish. Lastly using a teaspoon drop little bits of sour cream over salad and garnish with toasted almonds.

Raspberry Friands

Another friand variety, every couple of weeks I change the flavour to reflect the change of seasons and keep customers coming back for something different. I'm going to repeat myself and recommend you buy flaked almonds and ground them in a food processor this will give the friands a better crumb and infinitely lighter. You can use pre-ground almonds but I find the final product too dry, dense and smacky on the pallet. Also this mixture will sit happily in your fridge for up to a week and yields around 48 friands.

600g flaked almonds
300g caster sugar
250g good quality salted butter
100ml buttermilk
10 egg whites
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon
150g raspberries

ICING:
200g raspberries
400g cream cheese
100g caster sugar
1 teaspoon lemon juice

METHOD:
Place butter in a small sauce pan and melt over medium heat till it becomes foamy then remove from heat and leave to stand. Ground almonds in food processor till fine like bread crumbs might take several minutes to get the right consistency. Then place almonds in a large mixing bowl with sugar, baking powder, soda, cinnamon and mix together till combined. Add the buttermilk, egg whites, vanilla, butter to the dry mixture and beat together for 2 minutes.
To bake friands grease friand pan with either oil spray or butter and 3/4 fill each mold then dot 3 raspberries down each friand like buttons. Bake in a pre-heated oven set at 180oC for 25 minutes.
To make the icing place raspberries, sugar and lemon juice in sauce pan and place over a medium heat, cook for about 10 minutes till a syrup forms then remove from heat and leave to cool till luke warm. Put cream cheese in mixing bowl and using a beater whip air into cream cheese. Pour half the raspberry syrup into cream cheese and beat till well combined. Using a tablespoon place a large dot of icing on top of each friand followed by 1 teaspoon of raspberry syrup and a fresh raspberry then lightly dust with icing sugar.

Baby Aubergine with Wild Garlic Flowers

Just in season are 2 very pretty and delicate ingredients baby aubergine and wild garlic flower. The aubergines have a tender texture and easily soaks up olive oil making creamy and mellow flavours. Garnished with wild garlic flowers which are peppery at first but finish with surprising garlic tang.
Very simple but will give your palette an appreciation for good quality ingredients that compliment each other perfectly.
Also I must note photo production is going up a tad with shinny props and tableware thanks to Etienne's eye for detail and something different. Thanks Etienne!

800g baby aubergine
50ml extra virgin olive oil
2 tablespoons balsamic dressing
1 tablespoon sea salt
Cracked black pepper
20g wild garlic flowers

METHOD:
Place whole aubergine on a baking tray, drizzle with olive oil and balsamic. Season with salt and a good cracking of pepper, place in oven at 180oC for 15 minutes, after 15  minutes shuffle aubergines around tray and place back in oven for 10 minutes. Once cooked leave to cool for 10 minutes then using your hands pull the stalk off. When serving sprinkle garlic flowers over aubergines.

Poached Crudite Vegetables with Gorgonzola Dressing

Crudite is traditionally raw sticks of vegetables served with a creamy dip. I've messed with the concept a little and poach the vegetables slightly in vegetable stock, still a little crunch but also delightfully seasoned and finished with a peppery chicory and gorgonzola.  

2 large carrots
4 sticks celery
2 red peppers
1 large red onion
2 chicory
2 liters vegetable stock

DRESSING:
250g cream cheese
100g gorgonzola
100ml buttermilk
1 tablespoon olive oil
1 clove garlic
1 sprig oregano
1 green chilli

METHOD:
Put stock in large pot and place over a high heat, bring to a simmer. In the mean time peel carrots and top and tail, wash celery and cut into 4's, slice peppers in half and remove seeds and stalks, peel onion slice in half and top and tail. Slice carrots and celery into 2mm batons, cut off the bottom and top of peppers and trim the membrane and slice into 2mm batons, lengthways slice red onion.
Once vegetable stock is simmering add celery and poach 2 minutes then using a sieve scoop out the celery. Next add carrots to stock and cook for 10minutes till tender and once again sieve out, then add red peppers and onion to stock and cook for about 7 minutes.
Once vegetables have been poached cut chicory in half separate the leaves and wash. To make the dressing place all ingredients in food processor and blend together for 2 minutes.
To construct salad you can either make a large platter or individual plates, lay chicory on base followed by criss-crossing the poached vegetables, finally drizzle over gorgonzola dressing and serve.