To 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.
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.
To begin: Curried cauliflower soup with crispy leek bhaji
Roasted cauliflower is a real winter treat, and its nutty flavour goes great with the blended Indian spices that remind you of warmer climes. I was challenged by a friend to come up with a meat and dairy-free soup that needed no apologies – this was the result, and I’m proud and delighted to be able to serve it to you this month along with the crispy leek bhajis.
Plus secret extra(s) TBA
As ever it’ll be pay what you want on the night, so head to our booking page to reserve your places for 4th or 11th March.