Feast For Two (31st March - 3rd April)

Purple Sprouting Broccoli, Gorgonzola, Horseradish

  • Sauté the PSB in a hot pan with a little oil, until you’ve got a little colour and it’s hot through. Season with a small pinch of salt.
  • Smoosh (technical term) the gorgonzola straight onto the plate (easier if it’s at room temperature).
  • Melt the gremolata gently
  • Arrange the PSB on the plate over the cheese and then after giving the gremolata a good stir, spoon over the top.

Linguine alla Puttanesca

  • Bring a large pan of water (around 4 litres) to the boil.
  • Add salt. Then taste the water to check to see if you have enough. The water should taste really quite salty – almost like the sea. Don’t worry, most of the salt will stay in the water, but this step is essential to bring out the flavour of the pasta.
  • In a wide shallow pan, gently warm the puttanesca sauce.
  • Our fresh pasta takes a LOT less time to cook than regular shop-bought dried pasta. The linguine will take about 1.5-2.5 minutes. The best method though is to check a little bit of pasta before draining to make sure it’s done to your liking. We like it fairly al dente (with bite)
  • Once the pasta is done, reserve a mug of the water, strain, and add the pasta to the shallow pan. Turn the heat back on and bring to the boil. Add a splash of olive oil and bring to the boil. You can use some of the pasta water if it gets a bit too thick, to loosen.
  • Serve with the grated grana padano on top.

Lamb, Potatoes, New Potatoes, Monks Beard, Fresh Peas.

  • The lamb is already cooked to medium. It needs searing and reheating. Make sure you begin from room temperature, so take it out of the fridge well before you start cooking.
  • Take it out of the bag, pat dry with some kitchen towel, and fry on all sides in a hot pan. Make sure you fry all sides for a few minutes, and then let rest in the same pan (off the heat), for 10 minutes, turning 2 or 3 times.
  • Take the potatoes out of the bag, with the butter, and add to a sauce pan with 30ml or so of water and a small pinch of salt, and bring to the boil. After a couple of minutes add the monks beard and peas, and simmer for a further minute.
  • Bring the sauce to the boil.
  • Plate the vegetables first, slice the lamb, season with a pinch of flake salt on the slices, and divide between the two plates, and then sauce with the lamb sauce.

White Chocolate Cream, Mango, Pink Peppercorn shortbread.

  • Spoon the white chocolate cream out onto two plates and make a small dent in the middle with the back of a spoon.
  • Pour the mango puree into the dent.
  • Serve with the shortbreads on the side
  • The idea is to make it look a bit like an egg and soldiers / chips. Use the shortbread to dip the ‘yolk’
    Written by Jack Beer