Ingredients: 4 x 1-lb (450g). Lobsters, cooked, shelled and diced 2 fennel bulbs, shaved as thin as possible 6 to 8 medium large, ripe tomatoes, red and yellow 1 large red vine ripe tomato 3 bunches of rocket, picked and cleaned 2 tbsp white truffle oil 6 tbsp extra virgin olive oil 2 fl oz white balsamic vinegar 1 juiced lemon 1 bunch fresh tarragon, cleaned and chopped Salt and pepper to taste Peel the large red tomato and puree [...]
Ingredients 1.5 litres chicken or vegetable stock A handful of dried morels, soaked in a little hot water Olive oil 1 onion, peeled and finely chopped 1 fresh red chilli, deseeded and finely chopped 4 garlic cloves, peeled and finely sliced A head of fennel, trimmed and finely chopped, leafy tops reserved 1 stick of celery, trimmed and finely chopped A small bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped 700g risotto rice 200ml white wine [...]
1 per person, Ideal as a starter served with salad. Serves 4 Ingredients 4 plump and juicy cloves garlic, crushed 1 tbsp groundnut oil 1 tsp ground cayenne ½ lemon, juice only 2 tbsp light soy sauce ½ tsp salt 4 tsp grainy mustard 4 oven-ready quail Method Preheat the oven to 220C/425F/Gas 7. Peel and crush the garlic, then mix with the oil, cayenne, lemon juice, soy, salt and mustard. Place the quail in a small roasting tin [...]