April and May Supper Club Menu

Asparagus, broccoli and blue cheese soupTo begin: Asparagus, broccoli and blue cheese soup
Every year as I wait on tenterhooks for the beginning of asparagus season, this is the recipe I’m waiting to make. A lesser blog might give you the useful tip that you can use the leftover hard woody ends of asparagus to make the soup, but to be honest, I buy asparagus to make this soup out of the ends, and have to come up with uses for the rest. 

Main course: Slow braised lamb ragu with gnocchi and ribboned asparagus
My search for the perfect slow-braised lamb came complete with this dish – 48 hours of sous vide cooking at a low temperature leaves the lamb meltingly tender but without having lost any of its flavour to the sauce. For this Supper Club I’ve paired with a pile of pillowy, buttery gnocchi and ribbons of seasonal asparagus.
or
Wild mushroom and truffle ragu with gnocchi and ribboned asparagus
The wild mushroom ragu “alternative” is a creation that won over one of my most ardently carnivorous friends at a recent dinner party, who swore that while eating it he forgot that it was vegetarian. The depth of flavour comes from the variety of different types of mushrooms used, and is punched up by a good dash of truffle oil right at the end. 

Dessert: Salt caramel custard tart
In my kitchen, scraps of pastry and leftover crumbs get saved up in a jar, and when the jar is full, I mix them with melted chocolate and press them into a shell to make the base for this tart. Salt caramel custard, baked until set inside a chocolate pastry case, bruleed until the top is a crunchy, glass-like shard of caramel. Decadent. 

All dates for this menu are sold out, to be added to the waiting list for April or May message me via the contact page.

 

April Supper Club: Offishial Menu

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A little delayed by Easter but here it is: The April Supper Club – Seafood Edition. This Friday (April 17th), 7.30pm, at The Church Farmhouse in Holton. Email smokeandthyme@gmail.com to make a reservation.

Lets check out the menu:

Canapes:

  • Vegetarian nigiri
Starter:
  • Crabcakes with asparagus ice cream and samphire salad
Main:
  • Salmon with saag aloo (pictured above)
Dessert:
  • Five-layered white chocolate cake

For those of you who haven’t been before, these supper clubs are my opportunity to get feedback on the new dishes I’m developing. There’s no fixed menu and no fixed price – you get to try some brand new dishes, tell me what you think of them, and at the end of the evening, you pay whatever you think the night was worth. To learn more about the supper clubs I run check out the supper club page