Home Made Apple Ice Cream, Meringue and an Hibiscus Sauce

The bitterness of the hibiscus contrasted the sweetness of the ice cream and meringue and worked very well.  Take some hibiscus flowers and soak in water to get vibrant red colour out then add some sugar and reduce until it is a thick syrup. 

A Typical Weekend

Breakfast - poached eggs on toast topped with a fried quails egg.
Lunch - foraged wild garlic soup
Dinner - baked john dory risotto with choritzo.

The wild garlic soup

We picked some in the woods whilst walking the dog. I softened two small shallots, added some lemon thyme and marjoram from the garden then wilted the garlic first before cooking in beef stock. Add a little five spice blend and serve. It would also work well with chicken stock.

Happy Foraging, there's plenty of it. 

Confit Duck Legs

This has to be one of my top 5 tastiest meals ever, its easy and simple but needs a little pre-thought. I can't claim this was my recipe either thanks Raymond Blanc.

Put legs skin side down and sprinkle salt, pepper, thyme and bay leaf on the flesh. Cover and put in fridge overnight.
Cover in goose or duck fat warmed to 80c (not bubbling) and cook for 3 hours at 90-100 degrees C, remove and crisp skin in pan until brown.

Absolutely delicious, pink, tender and melt in the mouth! try it

Scotch Quails Egg on Smoked Haddock Risotto

I liked the scotch egg! Soft boil the egg in the shell for 2mins then put into iced water. Mince some haddock and use brioche for the bread crumbs. Once cooled peel the egg dip in egg yolk and wrap with the haddock and put in the fridge. Add the bread crumbs and deep fry for 4minutes.

Pork medallions caramelised carrots and carrot and celeriac purees