This way of baking beetroots really gives them a wonderful tenderness – and look amazing when opened from their salty shells. Adding some tangy goats curd, pickled shallots and rich honey, you’ll be on to a winner this summer.
These potatoes are an alternative to dauphinoise, and work particularly well with lamb. The anchovies are not overpowering and are used as a seasoning. This is one of my favourite things to cook and to eat.
We’re really excited by all the new spring produce – from sweet morels to sticks of crimson rhubarb, gamey wood pigeon to spring lamb. Two of our favourites are simple new potatoes and wild garlic foraged from the hedgerows – it is everywhere right now.
Spring is probably the most exciting time of the year for us in the kitchen. We’ve spent months preparing warming winter dishes with root vegetables and game birds and struggling with fish supplies due to the harsh winter weather. Now we’re seeing the spring vegetables turning up at the kitchen door, and the food is naturally becoming lighter to suit the change in the weather and the produce.
This dish is a fantastic combination of flavours. Very simple, but also impressive. Great as a starter or a light lunch with some fresh bread. Read More