My recipe for Great British Menu
“My dishes are inspired by the notes of the seasons, ingredients that I love and the way they can come together. Providence is important to me the *heroes* are the producers that work so hard to bring the different ingredients to my kitchen, the unsung heroes.”
We can be heroes just for one day Starter -
Salad of baby artichokes, asparagus, herbs, leaves, quail eggs, lemon dressing, carta di musica
Artichokes the most beautiful member of the thistle family, comforting and wonderful singing with St Enodoc asparagus and notes of citrus and soft, creamy quails eggs tucked into the leaves with carta di musica leading the way.
4 baby artichokes
16 asparagus spears (medium)
12 quail eggs
200 ml good olive oil
Cornish sea salt and black pepper
200g leaves chervil, chickweed,
200ml good olive oil
Carta di musica (music paper)
150g 00 flour
a pinch fine salt
good olive oil, rosemary sprig infused
Pre heat oven to 200’C. In a large bowl combine the water and the flour, semolina and salt. Bring together gently and knead into a dough.
Use a pasta machine to roll our thin rectangular discs. Bake in the oven for 5-6 minuses until golden and crisp. Brush with infused rosemary oil and season with sea salt.
• Pasta machine
• Rolling pin
• Ice for iced water
Artichokes pull off the outer leaves until the paler, softer leaves are seen. Cut the leaves
across the tops. Trim the stalks with a knife and with peeler pair back the stalk, keeping them similar sizes. Cut the artichokes into quarters, and rub with lemon and then drop them into a bowl of acidulated water. Bring a large saucepan of water to the boil, add the artichokes pieces and cook for 5 minutes until tender. Drain and refresh in ice cold water, drain well.
Quail eggs, cook for 1 minute by dropping them into boiling water, then cool in a bowl of water, peel the eggs carefully when needed as the yolks should be soft. Asparagus cut the tough ends of the stalks off at a diagonal. Bring a large saucepan to the boil and cook for 2 minutes. Drain and refresh in iced water.
Lemon dressing warm 200ml olive oil in a pan, remove the zest from the lemons. Add the lemon zest to the oil and infuse. Take off the heat and cool. Toss the artichokes, asparagus, leaves together, season with lemon oil, sea salt, pepper. Taste. Place on four plates, arranging carefully looking at textures, shapes and colour. Cut a thin slice off the bottom of the eggs, this allows them to sit square to the plate.
Carefully cut the tops off the eggs revealing the soft yolks, tuck them into the salad, allowing three for each plate. Drizzle with some more dressing, place a shard of Carta di Musica on top of the salad.