Here we bring you seasonal recipes from our amazing chefs. These are the most popular dishes in our
bistros this month, now you can try them at home. This month its all about the asparagus and the spring lamb...
1. Crisp Wye Valley Asparagus ‘Soldiers’ with poached
free range Rhode Island red Egg
Ingredients: Asparagus spears; Grated Parmesan mixed 50 – 50 with
Blanch and cool the
asparagus spears allow 4 to 5 spears per person.
When cool give them a quick
dry and coat with flour, egg wash and crumb mixture.
Heat veg oil to 1800c. Boil water in pan with a pinch of salt for
When the water is boiling
and the oil is at the correct temperature place the asparagus into the oil for
around 5 mins until golden brown.
At the same time poach the
egg. Give the water a quick whisk to create a whirlpool and crack the egg into
the centre. This will allow the egg to fold in on itself to give a nice
Drain the asparagus onto
kitchen paper and then place onto a warmed plate.
Remove the egg carefully and
place on top of the asparagus.
Drizzle with some olive or
truffle oil and a few parmesan shavings. Now eat!
2. Roasted Rump and Braised Shoulder of Spring
Lamb (serves 4)
1 shoulder of lamb (2-3kg)
1 large onion (chopped)
1 large carrot (chopped)
2 sprigs of rosemary
3 litres of chicken stock
2kg potatoes, peeled and finely sliced
700g of lamb rump
250ml white wine
Preheat the oven to
Heat a little vegetable oil in a
saucepan, and add the shoulder of lamb and sear all sides. When coloured,
remove from the pan.
Then add chopped onions, carrots and a
sprig of rosemary to the pan, and cook until golden brown. Add the white
wine, and reduce by half.
Put the lamb back into the pan on top of
the vegetables, cover with stock, and bring to the boil. Cover the pan and
cook for 2 hours in the oven.
Remove from the oven and leave to cool.
When cooled, pick the meat from the bone and shred into small pieces.
Strain the stock, and discard the
vegetables. Then bring the stock back to the boil and skim.
Layer some of the potato slices on the
bottom of a 20 x 15cm square baking tray. Season with salt and pepper.
Next, add a layer of the picked lamb shoulder on top of the potatoes and
then build up a further 2 layers.
Cover with enough lamb stock to moisten,
and place in the oven to cook for 30-40 minutes. When cooked, remove and
Turn the oven to 180°C.
Season the rump of lamb, and sear fat
side down in a pan until nicely coloured. Then turn over and place in the
oven for 12 minutes. When cooked, leave to rest for another 12 minutes.
Reduce 150ml of stock to sauce
Use the remaining stock to cook the peas
until they’re soft. Then strain the peas, keeping the stock, and blitz the
peas in a blender. Add a little of the stock to the peas to create a
To serve, cut out a square of the
potato, and place on a warm plate. Swipe pea puree on the plate using a
spoon, and place the sliced rump of lamb on top of it. Sprinkle peas and
sauce to finish.