Recipe: Sardines, parmesan salad

Ingredients

Olive oil
Eight cherry tomatoes on the vine
Maldon sea salt, Ground black pepper
Balsamic reduction
Butter
Four sardines
One diced red onion
One handful Black olives
Diced cucumber
One handful rocket
One handful red chard
One handful Endive
Fresh Parmesan

Method

Heat a frying pan, add a little olive oil, add the tomatoes and season. gently colour the tomatoes and add a little balsamic reduction, remove from the heat
Heat a second pan and add the olive oil, add the sardines and fry, when nearly cooked add a little butter and remove from the heat, this will allow the sardines to finish cooking in the natural juices.
In a bowl mix the red onion, garlic, cucumber and leaves, dress with a little olive oil and season.
Shave the fresh parmesan on to the salad and finsh with the roast tomatoes.
Top the salad with the sardines and pour over some of the cooking juices, finish with a wedge of fresh lemon.

Recipe:Wild Garlic Pesto

Wild garlic can be found from late January to late Spring.

As with all of my recipes i only pick what is required, ensure it is washed, drained and used as soon as possible after harvest, this will ensure the flavour is at its best when eaten.

For the pesto
ingredients
200g wild garlic
200g Basil/parsley
200g Parmesan cheese Grated
200g Hazlenuts
Rapeseed oil

Method
Pour all of the ingredients into a blender, blitz until a smooth puree is achieved
Add just enough oil wet the mix
Place the pesto in an air tight Jar until required.

The leaves are also fantastic deep fried in a tempura batter, these can be served and work well with Lamb and beef that has been chargrilled.

Goats cheese Pannacotta, orange and beetroot salad, soft boiled Quails egg, Robert Latimers home smoked salmon

For the Pannacotta and salad

100ml cream

50ml milk

40g goats cheese

15g parmesan

2 leaves gelatine

240g Smoked salmon

2 oranges

4 quails eggs

Micro leaves

1 endive

10ml white wine vinegar

1 tsp. Dijon mustard

30ml olive oil

100g bread

1 egg

25g flour