Category: 5 course Al Fresco Meal

Simple, tasty, fuss-free plates

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Sea salt sourdough crackers served alongside roasted romano pepper hummus, roasted beetroot and thyme hummus and finally preserved lemon baba ganoush

Spinach and feta filo tarts

Garden herb GG falafels with harissa infused yogurt

Pickled red onions

Honey roasted aubergines finished with paprika

Open fire flatbreads served with smoked butter

Charred Peaches with Bee pollen, and toasted Tobermory hazelnuts

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40235242_536045196825722_8663833709100662784_n40194718_1114348522036565_5496608938222682112_n40160080_582027832211740_7477611304413298688_n40094503_2164338923637220_4600825137057497088_n40143861_272958716650812_4694328958798266368_n40073352_452552145249126_8498093523898204160_n40068324_205827356811826_5644026393508446208_n40069304_330097440891812_1525105877076410368_n40086244_2398898940127710_1289677751552311296_n40021492_2295972597085212_8638572386502836224_n40068310_685122281847125_2317818816848986112_nIngredients:

  • 5 large ripe sweet flat peaches
  • 60 grams of golden caster sugar
  • 150 grams of toasted hand picked hazelnuts
  • Sustainable and locally sourced bee pollen (bought at Godalming farmers market)
  1. To begin this beautiful sweet light dessert, use a sharp preparing knife, slice your peaches in half, by running your knife around the stone.
  2. If your peaches are too hard or not yet ripe, to soften, you can poach them in a light sugar syrup infused with vanilla pod.
  3. Dry the cut sided of your peach.
  4. Sprinkle with golden caster sugar, using a blowtorch brûlée the peaches. This gives you the most amazing texture of crunchy sugar compared with the subtle sweetness of a fresh peach.
  5. De-seed and toast your hazelnuts until they go a beautiful golden colour, using a pestle and mortar crush your hazelnuts.
  6. To plate, sprinkle your nuts into the base of an artisan bowl, next add your peach and lastly sprinkle with the bee pollen.
  7. This dish is lovely and simple as it is celebrating three ingredients, to transform this dish either serve with freshly cured vanilla ice cream, or a light organic honey infused crème anglaise.

Mackerel on toasted buckwheat with picked dill and samphire

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40234947_530122160782849_8833908405363015680_n40059057_459126464581072_1958313763362832384_n40135993_317963438975607_8614473977840009216_n40079675_291141411680265_8031072068759977984_n40079700_318563428700404_4312734553501335552_n40253106_368894280317366_2201485620432338944_n40297205_1808323099217544_3729021903537438720_n40135773_468077293679337_6164292893222633472_n40072716_1899378350369870_4410138136827396096_n40054314_1198864373585931_6099311244919963648_nFor this recipe you will need;

  • 5 sustainably sourced mackerel fillets – which if you’re feeling brave can fillet and pin bone yourself (but if you’re not confident doing this, ask your fish monger to do this for you)
  • 100 grams of toasted buckwheat
  • 1 cup of water
  • 1 lemon cut in half
  • Dill stalks
  • Freshly picked dill
  • Samphire
  1. As this dish is very quick to cook you need to be ready, place a large saucepan onto a medium heat, along with another large frying pan.
  2. Into the large saucepan place a cup of salted water. Once boiling, add your lemon and dill stalks to infuse them,
  3. Next add your buckwheat, cook for one minute until the buckwheat is al dente and tender.
  4. Drain and using a spoon, remove the flesh from the lemon and stir through to fragrance the buckwheat.
  5. To cook your mackerel, add a little olive oil to the frying pan, once the pan has began to lightly smoke, season your fish and then place it into the pan, skin side down. (You want to cook mackerel on the skin for about 80% of the time as this helps to protect the fish but also ensures for that beautiful crispy skin)
  6. To plate, lay your fragrant buckwheat onto a pre-warmed artisan plate, next place your mackerel.
  7. Now time for the samphire, this will be your garnish. In a small saucepan, foam some butter, add your samphire and quickly sauté, to finish add some fresh dill.

Serve along side a basket of rustic breads and a jug of mint and cucumber San Pellegrino sparkling water.

Oysters with lemon & tabasco

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For this dish you will need:

  • 4 sustainable native oysters
  • Ice
  1. To begin this dish you will need to place an even layer of ice out onto your chosen plate or bowl.
  2. Using an oyster knife and tea towel safely shuck your oysters. To do this place your knife in the natural hinge of the shell and applying some force part the shell open.
  3. Now that the shell is open, so that you don’t damage the oyster, when releasing the muscle, place your knife along the top of shell and just scratch the shell to release.

Enjoy with a cold glass of champagne with family and friends.

Baby heritage carrots, charred onions and purple sage

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40222272_333968727427235_7430355368393310208_n40164221_287549598509867_8396779613367304192_n40084257_254282538551416_5393336475360165888_n40075291_1985435564841475_5984267878721912832_n40097013_1840931075993293_6454538695662895104_n40242579_1136199649865193_5291213766652854272_n40074902_941452016039469_6492259108501061632_n40221135_259241764698900_7196470699496570880_n40140020_269771447194085_1818435908416831488_n40100517_411392009394741_6751737620658651136_n40114708_292238088229800_2480664980072955904_nIngredients:

  • 3 bunches of large salad onions
  • 5 heritage carrots
  • Fresh sage
  • Crispy sage leaves
  1. To begin this dish place a large frying pan onto a medium heat, wash and dry both your carrots and onions.
  2. For the onions, take them whole and slice them in half and place into a dry hot pan, as you want to caramelise their natural sugars. Once charred and al dente place them onto an oven tray.
  3. For the heritage carrots slice them in half again, place them cut slice down into a dry pan and cook until lightly coloured and caramelised
  4. Remove from the pan and drizzle with cold press olive oil, a pinch of pink sea salt and 2 twists of black pepper.
  5. Now place them into a pre-heated oven to finish off their cooking. You want them to be al dente and sweet. To finish off the carrots, add a teaspoon of organic runny honey, this both glazes the carrots but also gives them that beautiful candy sweet note.
  6. Cook both the onions and carrots for 10-15 minutes at 160 degrees.
  7. Whilst the vegetables roast, pick some fresh purple sage leaves, wash and dry them. For this dish, there are two textures of sage; fresh leaves and crispy sage leaves.
  8. To create the crispy sage leaves, place a knob of butter along with a drizzle of olive oil into a small frying pan.
  9. Once the butter is lightly foaming add your leaves and cook until they go a lovely light golden colour.
  10. Remove from the pan and place onto some kitchen roll to drain.

To plate lay two pieces of charred onion onto a pre-warmed plate, along with your carrot, to finish drizzle with a little organic honey and dot your sage leaves around the dish.

Serve with some rustic bread of your choice