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, Smoked Chilli, Garlic, Parsley
- 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, off the heat, add the chilli and garlic butter.
- 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 on, and add a small ladle of the pasta water (about 50ml). You want to boil while mixing vigorously to emulsify the butter and the starchy water so that it thickens and coats the linguine.
- If the pasta and sauce looks a little greasy then add some of the reserved pasta water. If it looks too watery just keep boiling and mixing.
- Serve with the grated grana padano on top.
Asparagus, New Potatoes, Monks Beard,Fresh Peas
- 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. You want to make a buttery sauce which is emulsified with the lemony butter from the potatoes – if it look split (greasy) then add a table spoon or two of water and simmer while shaking the pan and it will come together.
- Fry the asparagus in a griddle pan if you have one, or a frying pan.
- Smoosh (!) the salsa verde on the plates, and arrange the vegetables over, and finish by spooning the buttery glaze over the top.
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’
