What's in season?

We will be cooking up delicious lunches and dinners using the freshest local and seasonal produce. Here's some of the produce we will be using:
 
Peas

Broad beans

Beetroots

Tomatoes 

courgettes 

Aubergines

French beans 

Mange tout 

runner beans 

Watercress 

Lamb

Rabbit 

Gooseberries 

Red and blackcurrents 

Tayberries 

Blueberries 

Cherries 

Apricots 

Recipe of the month

Here's our recipe of the month for you to try at home:Seared Scallops with Cornish Asparagus & sauce vierge

serves 4
 
Ingredients

12 medium scallops
12 Cornish asparagus spears, trimmed
Olive oil
Butter
Sauce Vierge
40mls olive oil
1 garlic clove finely chopped
Juice of 1 lemon
1 tsp lemon zest or chopped preserved lemon
2 tomatoes concasse
1 tsp finely chopped chives, salt and pepper

For the sauce - Warm the oil in a pan over medium heat. Remove from heat add rest of ingredients and keep warm.

Poach the asparagus spears in salted water for 3-4 mins, toss into a little butter, season and keep warm.

Sear the scallops for one minute on each side in a very hot pan, season and add a squeeze of lemon

Place 3 scallops on each serving plate, add 3 spears of asparagus and dress with the sauce.