Spring pea soup with shaved radish and Greek yoghurt

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 400g Spanish onion, diced 200g celery, diced 1kg fresh shelled peas 1litre vegetable stock 200ml Greek yoghurt 2 red radish fresh pea shoots or herbs[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] 6-8 Servings This recipe can be prepared up to 2 days in advance. In a heavy based pan sweat the diced onion and celery in

Cold Soup ‘Okroshka’

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving filling 300g new potatoes 200g lightly salted cucumber 1tsp dried mustard seeds dash of apple vinegar chopped parsley c hopped ramson hazelnut oil juice of half a lemon kefir sauce 400g kefir (sourmilk) 100g sparkling water herbal oil 100g ramson 100g rapeseed[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Boil and dice the potatoes into

Watermelon salad with feta and mint leaves

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 1/2 watermelon 6 slices prosciutto 6 pieces feta cheese rocket leaves onion sprouts 50g roasted pistachios, chopped 150ml balsamic vinegar 2tbs chopped fresh mint[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 2 Spread the prosciutto slices between sheets of baking paper, laying them flat, and place a pan or other flat object on top to weigh

Pappa al pomodoro

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 500g tomatoes 1 onion, finely chopped 600ml vegetable stock 7 basil leaves, chopped tomato mousse: 5g agar 4 basil leaves 200g Tuscan (or stonebaked) bread[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 A traditional Tuscan thick soup that make full and simple use of superb local produce. Blend the tomatoes with 5g of salt, then

Baby rocket salad with Bliss 9 vinaigrette

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 75g baby rocket 25ml best quality white wine vinegar extra virgin olive oil black lava salt 25g toasted pistachios 1 thinly sliced piece of St. Agur sheep’s milk cheese 3 thin slices of green apple[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Cut the long, thin, slice of St. Agur cheese into a rectangle about 8 by 18cm

Wild vegetable pomegranate-shaped buns

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 30 tofu sheets 400g fresh Kalimeris indica (Indian aster) 10 shallots, finely diced chives for tying 3g monosodium glutamate 3g essence of chicken sesame oil 500ml white stock[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Makes 30 Boil the tofu in the stock for several minutes, then drain. Boil the shallots for a minute and drain. Clean

Roasted Hudson Valley beets

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 4 baby red beets 4 baby golden beets 4 baby candy cane beets 200g pine nuts 200g pistachio nuts 200g hazelnuts 600g sherry vinegar 200g balsamic vinegar 200g Greek yoghurt 30g mayonnaise 10g lemon juice fresh mâche and baby greens of your choice[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Trim the beets leaving about

Jersey asparagus with truffle, poached free-range duck egg and hollandaise sauce

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 2 bunches Jersey asparagus spears 3 free-range egg yolks 50ml white wine vinegar 250g butter, melted 1 handful chives, chopped 150ml white wine vinegar 4 fresh duck eggs 2 handfuls baby spinach, wilted truffle, sliced Parmesan cheese[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 This really is summer on a plate with new season asparagus,

Goat’s cheese tart beetroot, roasted onions, walnuts, orange

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 4 sheets of thawed filo pastry melted butter for brushing 450g soft goat’s cheese 250ml double cream 2 eggs 1tbsp chopped thyme leaves juice of half a lemon 3 med red onions, cut into eighths and roasted 3 oranges, segmented and charred 50g beetroot, cooked, sliced and lightly pickled (or pickled