Smoked Haddock and poached Egg with Asparagus, Sugar Snap Peas, and a Beurre Blanc. There is a certain class of genteel English hotel where they serve an assortment of dishes alongside the usual offering of a full English and a Continental offer. Maybe a bowl of kedgeree, a Manx kipper or a perfect poached egg and smoked haddock. This nutritious yet tasty dish can easily be elevated to a stunning lunch or supper dish. Perfect for spring with some sautéed seasonal vegetables and a simple beurre blanc or butter sauce.
Seasonal Cooking
Lamb Cutlets with Crispy Jersey Royals and Spring Vegetables
Today’s recipe is a celebration of all things Spring with Jersey Royal potatoes, asparagus, peas, and tender lamb cutlets.
My Posh Bangers ‘n’ Mash
My Posh Bangers ‘n’ Mash. It’s thought that the name ‘Bangers’ dates back to food shortages during WW I. Sausages were packed with fillers such as breadcrumbs or rusk and lots of water, and they had the tendency to burst with a loud pop when dropped in hot oil. Today, you can buy quality sausages…
My Dressed Crab is simply Perfect
My Dressed Crab is simply Perfect. Island life in the summer is summed up for me in one dish. When I holidayed as a child with my family in the Isles of Scilly this was always the peak season foodie treat. At the end of our time away a trip to a harbourside restaurant and…