|White wine vinegar||Splash|
|butter||250g / 9oz|
Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to a sauce. Serve with asparagus.
Aubergine Parmigiani (per person)
|aubergine||½ large or|
|Olive oil||1 tablespoon|
Chop the onions, celery and peppers. Dice the tomato. Halve the aubergine. Scoop out the flesh, being careful not to break into the shell. Warm the oil. Add the onion and cook for 5 minutes. Add the aubergine, celery and tomato and cook for 15 minutes. Remove the pan from the heat and stir in the egg. Fold the mixture into the shells. Sprinkle with grated parmesan. Place in oven at Gas mark 4.
|Puy lentils||60g /’ 2oz|
Chop the onion. Place all the ingredients in a pan and cook till soft.
|butter||60g / 2oz|
|Rolled oatmeal||60g / 2oz|
|Chicken/veg stock||112ml / ¼ pt|
Slice onions. Sweat in the butter until soft. Add the oatmeal for 2 minutes then the hot stock. Mix together.
Slow Roasted Tomato
|Salt and pepper||To taste|
|Thyme||Sprinkle of leaf|
Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 120 deg C for 90-120 minutes.
Tomato Confit (serves 4)
|Cherry tomatoes||1 punnet|
|Olive oil||1/4 pt|
|garlic||1 clove small|
Smash the garlic. Put the oil in a pan along with the herbs. Cook on a low heat for 10 minutes. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Cover with foil shiny side down. Cook in oven at 180-190deg for 8 minutes.