Sea trout steaks, cubed and pan-fried with cracked pepper and sea salt. Served with a mash of potato and parsnip, chopped carrots, wilted spinach, petit pois and a cream sauce of leek rings and sliced spring onions
No picture this time. Just had to eat…. Fillet steak seasoned and browned in butter, nice and rare inside. Chestnut mushrooms, sliced and sauteed with spring onions and garlic, then deglazed with dry white wine. Steaks left to rest for six minutes on scalding hot plates, meat juices and cream added to the mushrooms and cooked until thickened a little. Served with creamed mash, crushed petit pois and a pea-sprout and herb salad.
Chicken leg. slashed and coated with a paste of mustard, chopped chilli, garlic, oil, ground cumin and root ginger, and a spice mix of star anise, cinnamon bark, red and black peppercorns, smoked paprika and sea-salt flakes, ground in a pestle and mortar.
Roast the chicken for 45 mins or so, starting at 220C, dropping to 180C after 15 mins. Leave to rest for 5 minutes or so before serving.
Soak and boil Puy lentils with some vegetable stock. Fry thinly-sliced shallots until dark brown and crispy. Stir in the drained lentils and season.
Serve the joints with a pile of lentils, steamed fine beans, baby carrots and a garden salad of lamb’s lettuce, roquette, pea shoots and coriander and a pool of salted cream.
Using a heavy soup pot, fry a chopped onion in olive oil until golden. Add 6 cloves of crushed, chopped garlic, cook gently for a couple of minutes, then add a pile of (frozen) cherry tomatoes.
Discard skin of the roasted peppers and chop roughly, add to the pot. Season and turn over for a minute or two. Add a glug of white wine and some fresh or canned plum tomatoes. Simmer slowly for another ten minutes stirring a few times, then liquidise and add stock until the texture is fluid. Adjust seasoning.
Serve with the potato wedges and shredded basil.
Halibut, pan-fried in butter. Fondant potato, cut with a food ring, browned in butter for 7 minutes a side, then simmered in a closed pan with a little vegetable stock and garlic. Fine beans and trimmed baby carrots, steamed over swede batons cooked in lightly sugared water. Served on a creamed cauliflower puree with saffron butter and a drizzle made from dried cranberries, cooked to a runny paste and pushed through a sieve. Pea-shoot garnish.