Recipe: Crab Cannelloni, Lemon and Vine Tomato

Ingredients

4 sheets fresh egg pasta
50g salmon fillet
2 scallops
2ooml double cream
100g white crab meat
1 tbsp chopped fresh herbs
Seasoning
8 blanched and deseeded diced tomatoes
4 lemons segmented
Chooped tarragon

Method

Puree the salmon and scallops, add the cream and place the mix in a bowl over ice
Fold in the crab meat and add the herbs
Place the pasta sheets onto cling film, place the mixture into a piping bag and pipe the mix onto the pasta
Roll the pasta in cling film and allow the cannelloni to chill in the fridge
Mix the tomato with the tarragon and season well
When you are ready poach the cannelloni for five minutes
Once cooked allow to rest for 1 minute, remove the cling film
To serve place the tomato salad on the plate and top with the cannelloni
Spoon over a little balsamic syrup and finish with fresh herbs

Recipe: Lillies Blackberry Jam

Ingredients

1.5kg hand picked blackberries
2 lemons
1kg jam sugar

Fruit is always best hand picked

Method

Wash and place the berries into a colander to air dry. Once dry, cover the berries with sugar and stir. Allow them to chill in the fridge for 3 hours. Place the berries into a thick bottomed pan, add lemon juice and gently heat then bring to the boil.

Turn down the heat and allow the jam to simmer for 40 minutes. Remove the jam from the heat and allow to cool for 40 minutes. Ensure the pots that you are using are sterilized and air dried. Pour the jam into the jars, seal and label.

As a family that makes a lot of Jam during the summer months we often find ourselves giving it away to friends and family. Our jam is not as thick as some but we use it for a lot of things rather than with the traditional toast. My wife enjoys it with Greek or natural yoghurt, the kids love it in ice-cream sundaes and I enjoy it with shortbread biscuits and a cup of tea in the garden.