Tarte au Citron:

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Pinch of golden caster sugar
8 oz. of diced cold butter
16 oz. of plain sieved flour
3 tbsp. of cold milk to bind

  1. To begin this paste in a large bowl, sieve your flour and add your golden caster.
  2. Add your diced butter to the flour and rub together to combine this is key step to making short pastry as you want the flour and butter to be blended evenly. 
  3. Once blended add your touch of milk to bind.
  4. Once ready and the bowl is clean wrap your sweet paste in some cling film to relax, by allowing the dough to relax you are allowing the gluten in the flour to relax which you work when making a Tarte case. 
  5. Lay out your pop bottom tarte cases and line with butter as this helps to form a non-stick surface. 
  6. Allow your dough to room a little portion into four and roll on either a floured surface or between two sheets of non-stick greaseproof paper if you don’t want to make a mess. 
  7. Roll your dough out to the thickness of a one-pound coin, for me I prefer to have a thin crisp base to my tarte au citron.
  8. Using a blunt knife cut your pastry and push into the tarte cases for even pushing use a little of the dough from the trim to ensure that you have all of the dough pushed into the edges of the tarte case. 
  9. Blind bake with some grease proof paper and baking beans as this helps to ensure for an even bake.
  10. By blind baking a tarte case you help to ensure that the case is waterproof and will be able to hold the filling. 
  11. Blind bake from 15-20 minutes until lightly golden allow to cool completely in the tarte case before pushing out.  

Citron Filling Ingredients:
2 whole free range eggs
2 oz of golden caster sugar
250 ml of double cream
Zest of 3 lemons
Juice of 3 lemons 

  1. In a glass bowl crack two eggs into the bowl then add your golden caster sugar and whisk to combine.
  2. Next add your double cream along with your lemon juice and zest, remove the excess from your tarte cases and add your mixture don’t over feel the cases as they expand in the oven.
  3. Cook on gas mark 4 for 15-20 minutes until you have a soft wobble. 

Gooseberry, Lemon Thyme, Bay and Pecan Granola Bowl

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4cd92c49-ce69-475f-879e-c38203fc750f7f79d07d-6826-43aa-9b01-442d8f2a82b9fc125d32-e25f-4e81-9d46-3ff9ba1df7b43da94b64-7250-467c-8b73-64af1e132909aeda39a2-0b50-49fd-8a6b-c31c648d65c7523584ae-f4f5-4895-92e6-6abfaa70bc00d040513c-c0d8-4af9-86d4-2c86e5b5639ee814fc91-2139-4209-9a73-34a73efb6e1089d5f76b-93f0-47ab-aec8-71cb8dbd5b34cab46768-1b3f-479a-950b-800c96c933180816d318-b8c3-4cc1-8047-ee6e5a0540c3IMG_3274IMG_7158For your compote:

  • 800 grams of Gooseberries
  • ½ a bunch of lemon thyme
  • 4 crushed and bruised bay leaves
  • 2 whole lemons juiced and squeezed
  • 75 grams of light golden sugar

Gooseberries are not in season yet, but thanks to our family friends down in Devon who were able to give me some of their own gooseberry harvest from last year. By freezing gooseberries when they freshly picked is a great way of preserving gooseberries as they are picked and frozen straight away locking in all of the freshness and goodness.

1. To begin place a medium sized saucepan onto a low and medium heat, add all of your ingredients into the saucepan and allow to cook slowly and gently until it is thick and jammy.
(You want this compote to be quite rustic and thick as it helps to give texture and contrast)

2. Allow the compote to cool, once cooled remove all of the lemon thyme, bay leaves and lemon from the compote.

For your Granola:

  • 200 grams of unsalted butter to make this diary free use a dairy free altenative
  • 100 grams of soft brown sugar
  • 200 grams of spelt flour
  • ¾ tsp. of ground cinnamon
  • 150 grams of porridge oats
  • 100 grams of pecans chopped
  • Squeeze of lemon juice
  • Lemon zest
  • Freshly picked lemon thyme leaves.

1. To begin grease an oven proof dish in the shape of a rectangle, and line with greaseproof paper as this ensures that your cake will not get stuck.

2. Pre-heat your oven to 200 degrees or gas mark 6.

3. Next add all of your dry ingredients into a large mixing bowl, stir to incorporate once all of your ingredients have been mixed together, add your lemon zest juice and lemon thyme leaves.

4. Next place a small saucepan onto a medium heat with your butter and sugar, melt until you have a thick caramel.

5. Mix together to form your granola.

To construct add a layer of your granola base to your desired dish, then top with your cooled compote and to finish add another layer of granola mixture this layer can be more rustic to add depth and dimension.

Cook until golden brown and chewy for around 25 minutes. Allow to cool completely in the tin and then you can cut into little bars or just serve warm with a large helping of double cream

Ham Hock with honey, cloves, wholegrain pomme puree, and creamed leeks 

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  • Slice 2 carrots 
  • Peel and slice 2 onions
  • Slice 2 celery sticks
  • Bay leaves 
  • Peppercorns 
  • Star anise 
  • Coriander seeds 
  • White wine to deglaze 

When purchasing Pork ensure that you buy British, sustainable, free-range pork – not only for animal welfare but most importantly the British farmers, which rear and look after these animals.

1. In a large saucepan add a drizzle of olive oil, once the pan has began to lightly smoke add in your vegetables allow to softened and colour a little as this will help to impart flavour and depth to the stock. 

2. Once the vegetables have cooked through, deglaze with a little white wine. Once deglazed add in your aromats and allow to infuse – you want to cook out the alcohol from the white wine or otherwise this will taint the taste of cooking liquor. 

3. Before cooking your ham hock, wash the ham to remove any excess salt or debris. Ham hocks are known as a lesser cut of meat, also going by the name of pork knuckles. 

4.Place your Ham Hock onto the base of your vegetables this is also known as a trivet, this helps to impart the flavours into the ham hock whilst it is cooking. 

5. Cover with cold water and bring to the boil, then allow to simmer for 1 hour 15 minutes until the ham hock is cooked all of the way through; the way to tell, is that the bone should pull away with no resistance. 

6. Once the ham hock is cooked allow to cool in the liquor. 

7. You can keep the stock from the ham hock to make a delicious onion and bacon soup. 

For a pescatatrian option serve with a fillet of sustainable pan served Cod, once the fish is pan seared, baste with lemon thyme infused butter. 

Creamed Leeks and three corned garlic leaves:

  • 5 large leeks washed and trimmed – finely sliced 
  • 60 ml of double cream 
  • 2 teaspoons of wholegrain mustard 
  • Black pepper 
  • Pinch of sea salt 
  1. To begin place a medium sized pan onto a low heat. Add a dash of olive oil, once the pan is up to temperature add in your leeks and allow to sweat a little with the addition of sea salt and freshly cracked black pepper. 
  2. Once the leeks are cooked through and soft, add in your cream along with two heaped teaspoons of wholegrain mustard. 
  3. Allow the cream to reduce a little as this helps to coat the leeks. 
  4. Once the leeks are cooked through and ready, serve into a pre-warmed bowl. 
  5. Creamed leeks are a great addition to this dish as they are classic with both pork and pomme puree. 

Pomme Puree:

  1. Peel 800 grams of red ruby mashing potatoes, place into a medium saucepan and cover with cold water. So that the potatoes cook quicker and more evenly, ensure that you cut them into equal pieces and add a pinch of salt. 
  2. Place onto a high heat, once the pan has come up to a boil, reduce to a simmer and poach for 12 minutes, until they can be pricked with a paring knife. 
  3. Once the potatoes are cooked and ready drain and allow to steam, as this helps to ensure for a smoother silky pomme puree. 
  4. Return back to the pan add butter and milk, now mash until you have a smooth mash potato, for best results you can use a drum sieve as this helps to remove any lumps from your potato. 
  5. But don’t over work the potatoes are otherwise they will be gluey. 

To plate serve onto a pre-warmed artisan plate, begin with the pomme puree, then top with the creamed leeks and to finish add your ham hock and serve with a crisp glass of pinot. 

Spring Risotto

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IMG_4955IMG_5040IMG_5938IMG_2356IMG_9128IMG_2050IMG_0135IMG_3795IMG_3718IMG_3858IMG_3054Vegetable Stock:

  • 2 carrots
  • 1 white onion
  • 2 sticks of celery
  • ½ leek washed
  • Coriander seeds
  • Four bay leaves crushed and bruised
  • ½ teaspoon of Cloves
  • ½ teaspoon of Star Anise
  • 200 ml of Muscadet
  • 2 litres of cold water
  1. To begin this stock, place a large pan onto a medium heat with a touch of oil.
  2. Once the pan has began to lightly smoke, add in your cut vegetables, allow to colour as this helps to impart flavour and depth to your stock.
  3. Once your vegetables are lightly golden brown and tender, add your 200 ml of white Muscadet.
  4. Then crush your aromats and allow to infuse in the wine as this again gives the wine another depth of flavour, additionally if you crush and bruise your bay leaves, t you have that beautiful aniseed aroma.
  5. Once the pan is deglazed add your water and allow to infuse for at least 30 minutes, bring the stock to the boil and then reduce to a low simmer as this allows the stock to relax.
  6. Once at this point pass and strain the stock through a chinois as this helps to remove any impurities from the stock

N.B – Reserve the vegetables as these can be used to cook with a gammon or ham hock, as this dish promotes no waste, pure goodness!

Risotto:
Base:

  • 2 sticks of celery finely bruised
  • ½ leek finely sliced
  • 2 cloves of garlic crushed and diced
  • Asparagus (trimmed)
  • Three Cornered garlic
  • 800 grams of risotto rice
  • 100 ml of Muscadet white wine
  1. To begin your base, place a medium sized pan onto a medium heat, once the base has come up to temperature add a dash of olive oil then add your base as this is what makes the risotto.
  2. Ensure that you cook the risotto base slowly and over a low heat as this helps to release their essential oils and flavour.
  3. This takes around 25-30 minutes add a little salt and pepper as this helps to form the base of the risotto.
  4. Next deglaze with a little Muscadet white wine, once the wine has reduced and glazed add your risotto rice and allow to toast – by toasting the grain, you allow the rice to open up which helps to release their starch, which in turn thickens up the risotto.
  5. Next add your three cornered garlic, and once the rice is ready add a ladle of stock one at a time.
  6. Allow the rice to absorb the stock. As this helps to ensure a creamy and luxurious risotto.
  7. Make sure to add enough stock at a time. Ensure that the rice is al dente (meaning a little bite)
  8. To finish the rice off you can add a knob of butter, which helps to gives the rice a gloss and shine, but for dairy free eaters add a little cold pressed olive oil.

The Asparagus

  1. Add your asparagus, to a lightly oiled tray with a little sea salt black pepper and lemon juice
  2. Place under a grill and griddle until tender and sweet
  3. Allow to cool, then squeeze over the charred lemons which at this point are juicy and sticky.

To accompany this dish slice some rustic bread and toast, then slice a clove of garlic in half and rub over the bread drizzle with cold pressed olive oil and place onto a wooden board and serve.

To plate
In pre-warmed artisan bowls, serve up your risotto and top with your lemon char grilled asparagus, add three per dish. Top with your foraged wild three corned garlic flowers.

Lemon Curd and Buttercream Victoria Sponge Cake

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ef598eeb-6f2d-4896-bf44-948adc84ba6a89c49005-1a3e-4233-a928-a8db1211fdbeffafa8a6-aeb5-47ce-bdf0-05be07854214401016f4-1dc2-4a3f-9139-a7fee76f0c8d66a063f3-4369-4703-b7ab-ab7a76c6d0ea3f854013-4942-44b3-9453-8f92e3dd57958659dc03-678e-4312-b097-ebf80c6bec8a37ca849f-2c16-4bb2-bb4c-80810145c53215226f96-b3b8-428b-9ae6-6a92734b893f28d20113-26a9-4953-9344-733ff89cdf3c5d76e38d-82ca-45fb-b556-3992394488b72c9b35d0-36a0-4c6a-abc3-05d6a585fbc3d31778f5-7c2c-4b90-945b-7c9a805a8b4e835706fc-64d2-4118-b04f-cf05078561a0Lemon thyme and lemon curd:

  • The zest and juice of 4 unwaxed lemons
  • 100 grams of unsalted butter
  • 150 grams of golden caster sugar
  • 2 free range egg yolks
  • 2 whole free range eggs
  • Freshly picked lemon thyme
  1. In a medium saucepan add your lemon zest, juice, butter, golden caster sugar, egg yolks and eggs. Place over a gentle heat and whisk consistantly until the butter has begun to melt and emulsify.
  2. Next once the butter is melted, build the heat gradually and whisk constantly for 5-6 minutes until the mixture thickens, ensure you whisk all of the time or you will just have scrambled eggs.
  3. Once the curd has thickened place a teaspoon into the mixture, to check the mixture holds, this will tell whether it is thick enough.
  4. Once the curd is ready, sterilise your jars using boiling hot water.
  5. If the curd is not for immediate use, pour into your jars and seal immediately.
  6. Once heat-sealed they will last up to 1 month in the fridge as they contain high risk food types such as dairy and eggs.
  7. For immediate use place into the fridge and allow to cool, to stop a skin from forming place a disc of greaseproof paper over the top.

Lemon Butter cream:

  • 9 0z of unsalted butter
  • 9 0z of icing sugar
  • 10 ml of lemon juice
  1. To begin this quick citrus butter cream, in a large mixing bowl place your softened butter along with your icing sugar and a touch of lemon juice.
  2. Stir to incorporate and once you have a soft lump-free butter cream reserve in the fridge until required later.
  3. When applying your buttercream ensure that your cake is cool, so that the butter cream doesn’t just melt.

Victoria Sandwich Cake:

  • 12 oz unsoftened butter
  • 12 oz golden caster sugar
  • 6 large free range eggs
  • 12 oz self raising flour
  • a handful of poppy seeds
  1. To begin butter two 18 Cm sandwich tins and line each with greaseproof paper.
  2. Beat the softened butter along with the caster sugar in a large mixing bowl until pale and fluffy. Once at this stage add one egg at time, beating well after each addition.
  3. Next add in half the flour and your poppy seeds, as this helps to stabilise the sponge mixture. Using a metal spoon, fold the rest in a figure of eight.
  4. Once all of the flour has been incorporated into the mixture place half of the mixture into each of the tins evenly. Bake in the oven at 190 degrees, (gas mark 5) for about 20 minutes.
  5. Bake until they are well risen, firm to touch and have begun to shrink from the edges of the tins.
  6. Once warm and cooked through allow to cool on a wire rack.
  7. One great method of checking your cake is cooked is to use a round edged knife or cake skewer.

Assemble your two sponges, sandwiched with buttercream and lemon curd and ENJOY in the bank holiday sunshine!

Madeleine’s Dairy Free Orange and Lemon Polenta Cake

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Also if you would like to make this cake gluten free, you could just use gluten free baking powder.

Ingredients:

  • 150 ml of cold pressed olive oil
  • 200 grams of golden caster sugar
  • 200 grams of ground almond
  • 100 grams of flaked almond
  • 100 grams of fine polenta
  • Zest of two large unwaxed lemons
  • Zest of two large unwaxed oranges
  • 1 ½ teaspoons of baking powder
  • Picked lemon thyme
  • 3 free range large eggs
  1. Pre-heat your oven to 180 degrees or gas mark 4.
  2. Then grease and line a baking tin with dairy free butter and baking parchment.
  3. To begin beat together the sugar and olive oil in a large mixing bowl until it has gone light and fluffy, you can do this by hand or by electric mixer.
  4. Next mix together your dry ingredients ground almonds, fine polenta, zest of both the lemons and oranges in a large bowl.
  5. Add this to your olive oil and sugar mix in a steady stream, then add one of your eggs at time to form a batter.
  6. At this point add your picked lemon thyme and mix to incorporate.
  7. Place your baking tin onto a level tray and fill the baking tin with the mixture ensure that the mixture is evenly spread out.
  8. Place into the oven and bake for 40 minutes.

Syrup:

  • 2 juiced lemons
  • 125 grams of icing sugar
  • 2 bruised bay leaves
  • Lemon thyme stalks
  1. To begin your syrup, juice lemon and oranges, once juiced place into a small saucepan.
  2. Then add your bruised bay leaves and lemon thyme, bring to the boil and to infuse allow it to cool.
  3. In a small bowl add your icing sugar along with the zest of an orange.
  4. Once the juice has cooled pass through a fine chinois.
  5. Mix together to form a syrup, this will then be poured over the cake once it has cooled on a wire rack. Allow some time for it to sit and soak up the syrup.

Lemon Thyme and Sage Nudi:

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25d4ff35-665b-4b23-b9f5-4cb37b9f6cccc5642f64-8f66-433e-8943-adb7cc0c460e47623f30-366a-41e7-99c3-7a543e2fd1ed6b9e56b9-62af-4800-aeb8-1da3fc4e91f6a498f9a0-c16b-4e25-9393-0a03e9164bfc0071ef6b-41f2-4cd6-ac09-9b1bf72087c43b46c7e7-8b54-43a3-883f-6ce5ecb114b888dd26cd-454a-4d33-9eea-13dfd3dd9529709e9a88-757f-4e0f-a08e-6149b6c092072917be9a-807e-4b84-8ee8-c9140f883951a30d789d-0d73-4455-bd16-eb31bf41862be16c9ed9-c717-4068-b16f-f42abe85457d239355f9-0834-40d1-973f-8996fbab08bcfc0c4d1c-3880-4c3c-9cd4-a81c02ec6d215eaf08d3-55b9-4680-9cf6-8045361aeecdNudi is a traditional Italian dish, which is taken from Northern Italy, Tuscany they are sometimes referred to as naked ravioli.

For your Nudi you will need:

  • 1 kg of sheep’s milk ricotta cheese
  • 70 grams of parmesan cheese
  • Zest of one lemon
  • Pinch of natural sea salt
  • Freshly cracked black pepper
  • ½ freshly grated nutmeg
  1. To begin your nudi, place the sheep ricotta into either a piece of muslin cloth or fine sieve and allow to hang for at least 30 minutes as this helps to remove some of the moisture from the cheese. But also helps the cheese to firm up a little. Allow to hang in your fridge over a metal Pyrex bowl.
  2. Once the cheese has hung place it into a large fired earth bowl along with your grated Parmesan cheese, freshly picked lemon thyme, lemon zest, sea salt, freshly cracked black pepper and lastly your nutmeg.
  3. Using your hands mix together until all of the ingredients have been combined, once at this stage TASTE.
  4. To finish your nudi, decante 1/5 bag of semolina into a large bowl, also have a little bowl of warm water to wash and wet your hands, as this helps to form and smooth the edges of your nudi. You should have perfect round balls.
  5. Form your balls of nudi into about the size of a cobnut, as you want them to be two mouthfuls at most.
  6. Once you have shaped and coated your nudi balls allow them to rest on the semolina coated tray in the fridge for 2-3 hours. They can remain in the fridge for up to three days.

Sauce:

For your nudi you want to create a sage and butter emulsion…

  1. Place a large saucepan onto a medium heat as you need a lot of room to warm these nudi up without breaking them.
  2. Place half a packet of butter into the pan along with 200 ml of water as you want the water and butter to form your sauce.
  3. To infuse the sauce break up sage leaves, for a difference of texture place a small pan of olive oil onto the heat.
  4. Once hot and lightly smoking add your sage leaves, allow to crisp up for 10-15 seconds and place onto a j-cloth covered tray to drain.

To serve:
Place 6-8 of your nudi onto a pre-warmed artisan dish, to accompany this dish serve along side warmed olive bread, olives and balsamic vinegar.