NEIL'S RECIPES: STRAWBERRIES AND CRÈME FRAÎCHE SORBET

“It’s wise not to play around too much with our brilliant strawberries. Keep them at room temperature and just a rinse under the tap before eating. With this cracking crème fraîche sorbet, they’re perfect on a hot day.”

Serves 4

INGREDIENTS 

1 to 2 punnets of strawberries, husks removed, gently washed and at room temperature

750g crème fraîche, I use Katy Rodger’s

375g unrefined caster sugar

325g water

50g glucose

Juice of half a lemon

A few sprigs of mint or sweet cicely

METHOD 

To make the sorbet, start by making a stock syrup by bringing the water, sugar and glucose to the boil and simmering for 3 minutes. Allow to cool and retain a little for a coulis. Whisk in the crème fraîche then add lemon juice to taste. Chill and freeze in an ice-cream machine following the manufacturers instructions. Keep in the freezer until required.

To make a coulis, take a handful of strawberries and place into a liquidiser with a squeeze of lemon juice and a little of the stock syrup and blitz until smooth. Pass through a fine sieve into a squeezy bottle for ease of serving.

Before serving, ensure the berries are room temperature, as they taste so much better. Fill 4 bowls with halved strawberries and squeeze over the coulis then top with a ball of sorbet. Garnish with some fresh mint or sweet cicely. 

NEIL'S RECIPES: TROUT WITH SEA ASTER, SHRIMPS, NEW POTATOES AND TOMATOES

“A perfect dish, cooked over coals or at home on the stove. The sea aster can be replaced with spinach if you prefer. If cooking on the beach take everything ready-cooked with just the trout to cook on the BBQ. These little shrimps are quite expensive, but they are truly delicious, and they freeze well if you have any left over.”

Serves 2
Cooking time: 45 minutes; Prep time: 15 minutes
INGREDIENTS
2 sea trout fillets, scaled and pin-boned, about 30 to 40g each is ample
1 small handful of sea aster, or spinach will do
1 large or 2 small tomatoes, skin removed, de-seeded and diced
1 tablespoon cooked shrimps
2 to 3 small new-season potatoes
1 tablespoon cold-pressed rapeseed oil
1 teaspoon chopped chives and parsley
1/2 spring onion, chopped
25g butter
Juice of half a lemon
Good salt and pepper
METHOD
Cook the potatoes in boiling water until just soft, about 30 minutes on a rolling boil, seasoning halfway through. Or use leftover tatties. When cooked, drain and allow to cool before cutting into quarters.

Use a non-stick pan to cook the fish. Add the rapeseed oil and warm on a moderate heat. Season the fish and place carefully into the pan skin-side down and cook for 2 minutes on each side. Once done, turn the fish back to skin-side-down and turn off the heat. Leave it in the pan for a minute as you prepare the garnish.

In a fresh pan, gently heat the butter then add the sea aster, potatoes, spring onion, herbs and the diced tomatoes. Season with salt and pepper and add a dash of lemon juice. Then add the shrimps and cook until all the ingredients in the pan are warm.

Spoon the garnish onto a warm plate. Remove the fish from the pan and place alongside the garnish. Add a squeeze of lemon and sprinkle of salt over the fish before serving.

NEIL'S RECIPES: LEMON CURD, RASPBERRY AND MERINGUE TARTS

“This is a real crowd-pleaser that sells well at Cafe St Honoré when we make them in summer. The raspberries make this dish sing as the sharpness cuts through the rich lemon filling. Perfect as a treat with a lovey cup of tea on a fine sunny day.”

Makes six 5-inch tartlets

To make the sweet pastry:

300g plain flour, sifted plus extra for lining tart cases

90g icing sugar

105g butter

1 and a half eggs

Melted butter for brushing

Cream the butter and sugar together until light and creamy, then gently fold in the flour a little at a time. Carefully mix in the eggs until you have a dough. Chill for half an hour then roll out to fill your tart shells. They shouldn't be any thicker than a couple of millimetres.  Brush the pastry with melted butter and sift a little flour over before blind baking with baking beans for 35 to 45 minutes at 180°C. Remove and allow to cool.

To make the lemon curd:

¼ pint lemon juice

2 eggs

170g caster sugar

17g cornflour

35g butter

Place a bowl over a pot of water on the stove that’s just under boiling point and pour in the lemon juice. Whisk in the rest of the ingredients gently and slowly until it starts to thicken and becomes a lemon curd. This may take 20 minutes or so. Be careful not to over-boil the water or let the pot boil dry. Allow to cool.

To make raspberry coulis:

1 punnet of raspberries

2 tablespoons caster sugar

A few drops of lemon juice

In a small pot on a low heat, bring the fruit, sugar and lemon juice to the boil and simmer gently for 5 minutes. Blitz in a liquidiser then pass through a fine sieve. Allow to cool.

To make the meringue:

3 egg whites

150g caster sugar

Whisk the egg whites until firm peaks appear then add the sugar 50g at a time whilst continuing to whisk. Place the mix into a piping bag and pipe small circles with peaks onto a lined baking tray and bake in a low oven (110°C) for 4 to 5 hours. Allow to cool.

To assemble the tart:

I punnet of raspberries for garnish

Make a pool of the coulis in the centre of a plate. Place the tart shell on top, then spoon in about 1 tablespoon of curd. Garnish with fresh raspberries and meringues.

NEIL'S RECIPES: HAND-DIVED SCALLOPS AND PANZANELLA

“This is delicious, and a perfect al fresco dish to share with friends. The panzanella can easily be made in the morning and kept cool, but the scallops should be cooked just before serving.”

Serves 4

INGREDIENTS

A chunk of leftover bread, crusts removed and cut into 1cm cubes

12 hand-dived scallops, removed from the shell and cleaned

A handful of red and yellow tomatoes, halved and quartered

A few mint and basil leaves

1tbsp capers

1 red onion, finely chopped

1 cucumber, cut into 1cm cubes

50ml bramble vinegar

50ml cold-pressed rapeseed oil

A few radishes, sliced

A few salad leaves

Good salt and freshly-ground black pepper

Knob of butter

METHOD

Firstly, make the croutons by frying the bread in butter for a couple of minutes, tossing all the time.

Next, heat 25ml of rapeseed oil in a pan. Season the scallops and fry them for a few minutes on each side.

Make the Panzanella by combining the croutons, tomatoes, herbs, capers, red onion, cucumber, vinegar, remaining oil and radishes in a bowl. Season to taste and mix well.

To serve, arrange the salad and scallops between 4 plates and dress with a few salad leaves.

NEIL'S RECIPES: CONFIT DUCK LEG WITH PEAS, BROAD BEANS, RADISH AND SNOWBALL TURNIPS

“If you like duck, but not in a cassoulet or with lentils, then try this recipe using delicious new season veg from your veg box or the market. Duck is such a flavoursome bird, but if cooking confit is not for you, pan-fry a breast, then carve and serve in the same way.”

Serves 4

INGREDIENTS

4 duck legs

300g coarse sea salt

100g sugar

4 peppercorns

4 cloves of garlic, bashed

A few sprigs of thyme

500ml duck fat

1 handful of peas, podded

1 handful of broad beans, podded

8 snowball turnips

4 radishes, quartered

1 tablespoon butter

4 scoops buttery mash (optional)

Salt and pepper for seasoning

METHOD

Firstly, make a cure by combining the coarse salt, sugar, peppercorns, garlic and thyme and mix well. Rub this mixture all over the duck legs and leave in the in the fridge overnight.

The next day, remove the garlic and thyme from the cure then rinse the duck to remove all the salt. Place the duck fat, along with the garlic and thyme from the cure, in an oven-proof dish and bring this to a moderate heat on the hob.

Pat the duck dry and submerge the legs into the warm fat. Don’t worry if each leg isn’t completely covered, as they will crisp up.

Pre-heat oven to 130°C

Heat the fat to just below boiling point then cover with a lid and place in the oven for 3 to 3.5 hours, until the duck is almost falling off the bone but still intact. Remove from the oven and leave the duck resting in the fat whilst you prepare the garnish.

Blanch the peas, broad beans and turnips in boiling, salted water. The turnips will take around 10 minutes, so put them in first. Drain and scrape the skin from the turnips. Heat the butter in a clean pan and add the veg. Stir and season.

Remove the duck legs from the fat and crisp the skin under the grill or in a very hot oven.

Serve each leg on top of a scoop of buttery mash, and garnish with the vegetables.

NEIL'S RECIPES: GOOSEBERRY TART WITH SWEET CICELY

“I just love the sharpness of gooseberries married with the aniseedy flavour of sweet cicely. They are two of my favourite things to cook with, and they go so well together. I can think of nothing nicer than using them in a tart with crisp, buttery pastry and creamy, soft custard.”

Serves 4

INGREDIENTS

225g plain flour

110g butter

160g caster sugar

1 large egg

250ml double cream

5 egg yolks

250g local gooseberries, topped and tailed

75g unrefined caster sugar (for the compote)

Vanilla pod (optional)

A few sweet cicely leaves

Biscuit crumbs (optional)

Icing sugar to dust

METHOD 

Pre-heat oven to 160°C

To make the pastry, rub the butter into the flour then add 80g of sugar. Add the egg and make a dough. Chill for half an hour before rolling out to line 4 tart tins (about 4 inches diameter). Blind bake in the oven for 25 to 35 minutes until golden brown and crisp. Set to one side.

To make the custard filling, heat the cream in a pan on the hob until just boiling, then add a few sweet cicely leaves (and the vanilla if you like). Meanwhile, whisk the egg yolks and 80g of sugar until pale. Stir in the hot cream and mix well.

Pour the custard mixture into a clean pan and gently heat whilst continually whisking until it reaches 86°C. It won’t thicken well if it doesn't reach that temperature. This will take about 3 to 5 minutes. Pass the custard through a fine sieve into a bowl and allow to cool.

To make the gooseberry compote, place the prepared berries into a pan with 75g of sugar and gently reduce for 20 to 30 minutes, or until the fruit is just falling apart (not too much like a jam). Allow to cool.

To assemble, spoon the custard into the tart shells then top with the compote. Add a few sprigs of sweet cicely as a garnish and a sprinkle of biscuit crumbs for more texture. A dusting of icing sugar will finish it off nicely!

NEIL'S RECIPES: FILLET OF TROUT WITH BLOOD ORANGE

“This simple dish still works if you decide to omit the capers or the almonds, but if you can source it, the pepper dulce seaweed is a wonderful addition. Some say it’s similar in flavour to bacon or truffle. I’ve used sea trout for this recipe, but rainbow or brown trout would work just as well.”

Serves 2

Cooking time: 4 to 6 minutes; prep time: 10 minutes

INGREDIENTS
2 100g pieces of fresh trout
1 blood orange, segmented and cubed 
1 teaspoon capers
1 tablespoon flaked almonds
100g unsalted butter, cubed
1 tablespoon cold-pressed rapeseed oil
1 teaspoon chopped parsley
Good salt and pepper
Juice of half a lemon
Pepper dulse seaweed, optional

METHOD
Toast the almonds in a hot oven or under the grill until golden.

Pre-heat oven to 180°C

Place a non-stick, ovenproof pan on a moderate heat and add the oil. Season the fish with salt and pepper, and place in the pan, skin-side down. Cook gently for 2 to 3 minutes all over, turning as it colours. Place the pan in the oven for a minute or two. Once cooked, remove the fish from the pan and squirt with lemon juice. Let it rest.

Place the same pan on the hob and melt the butter. Add the capers, almonds and parsley. Taste and season, then add the blood orange.

To serve, divide the sauce between two plates, retaining a little. Place the fish on top and drizzle with the remaining sauce. Garnish with a little seaweed, and a pinch of good salt.

NEIL'S RECIPES: LOBSTER, CHORIZO & POTATO SALAD

“It is rare for me to use lobster because of the price. I enjoy making lobster ravioli and mousse, but a warm salad is a delicious way of getting the meaty flesh to work with something tasty. Chorizo marries well with lobster and adding heritage potatoes to the dish it makes it go a bit further. This can be served as a starter or a main course but keep it simple.”

Serves 4
Prep time: 45 minutes; cooking time: 35 minutes

INGREDIENTS

1 Scottish lobster

4 to 5 new season, heritage potatoes like a Sharpe’s Express or a Jersey Royal

Half a Peelham farm organic chorizo, peeled and diced into 1-cm cubes

1 tablespoon chopped parsley

A handful of watercress

2 tablespoons cold-pressed rapeseed oil 

A knob of butter

Good salt and pepper

Juice from half a lemon

METHOD 

To kill the lobster, pierce its head with the tip of your knife, then place it in simmering, salted water for 12 minutes to cook. Remove from the water and allow to cool in cold water.

Cook the potatoes in their skins until just soft, allow to cool, then slice.
Once cooled, carefully remove the meat from the tail of the lobster by laying it on its side, pushing downwards and holding the tail upright to peel away the 2 sides of the tail to remove the meat. It may have a tinge of green on it, that’s absolutely fine, it will turn red during the next stage of cooking.

Next, crack the claws open and remove them carefully. Keep the shells in the freezer to make a bisque another day.

Slice the lobster meat into small pieces.

Add the rapeseed oil to a good pan and bring to a moderate heat before adding the sliced potatoes. Don’t cook them too harshly. Season with salt and pepper and turn the heat down. Cook for 2 minutes on each side then add the lobster meat, chorizo, butter, lemon juice and parsley. Stir and checking the seasoning one last time.

Spoon the ingredients onto 4 warmed plates and decorate with a few sprigs of watercress for that peppery hit.

NEIL'S RECIPES: LEMON VERBENA POSSET WITH GINGER BISCUITS

“An unusual flavour, verbena is a beautiful plant I saw growing at the Secret Herb Garden outside Edinburgh. It makes the most delicious custard pots, possets or ice creams but it is powerful stuff, so be cautious and use just a few leaves. It’s not difficult to grow, so I may try it out on my new patio area for a taste of the Mediterranean.”

Makes 6 glasses

INGREDIENTS

450ml double cream

170g caster sugar

A handful of lemon verbena leaves

A few raspberries

3 pieces of stem ginger, finely diced

2 tbspn ground ginger

150g plain flour

100g butter

METHOD

Bring the cream and 120g of the sugar to the boil for 3 minutes, being careful to not let it boil over.

Remove from the heat and add the lemon verbena leaves. Let them infuse for 10 minutes before passing through a fine sieve into glasses. Chill overnight.

To make the biscuits, combine the butter, flour, ground and stem ginger then mix in the remaining sugar to make a smooth paste. Roll into a sausage shape, wrap in cling film and refrigerate for an hour or two.

Once chilled, cut the biscuit mix into thin slices and bake in a 135°C oven on greaseproof paper until just golden, roughly 30 minutes. Scatter on a little sugar as they leave the oven.

To serve, garnish each posset glass with a few raspberries and serve with the warm, fresh biscuits. Heaven.

NEIL'S RECIPES: LAMB LOIN WITH BARLEY AND KALE

“Easter and spring are the time of year to appreciate wonderful British lamb. Use a rare breed if you can find some, and perhaps buy a half carcass and share with a friend. Directly bought from a farm or good butcher, it is much cheaper, and freezes well. Here I have married it with barley. I adore the plump texture of cooked barley, and you can add anything you like. I have used kale and carrots, but chard, spinach or any root veg works well. Whatever is in season, or that you have in the fridge.”

Serves 4

INGREDIENTS

1 saddle of Scotch Lamb, bones and outer fat removed, rolled and tied

150g barley, rinsed under the tap

1 handful of curly kale, stalks removed

50g butter, diced

75g Anster cheese, grated

Curly parsley, chopped

Good salt and pepper

1 tablespoon cold-pressed rapeseed oil

A few thyme sprigs

1 clove of garlic, smashed

METHOD

Heat the oven to 190°C

Place the rinsed barley in a pot, season with salt and cover with 750ml of water. Bring to the boil and simmer on a low heat for about 30 to 40 minutes. Drain and keep in a warm place.

Season the lamb. Heat the oil in a frying pan until just starting to smoke, then add the lamb, rolling it in the pan to ensure it browns evenly - this should take 4 to 5 minutes. Keep an eye on the temperature of the pan and turn the heat down if it gets too hot.

Once browned all over, add the smashed garlic and thyme to the pan, and place it in the oven for 5 to 7 minutes. Make sure there’s still a bit of give when you prod the meat. Remove the lamb from the pan, season it and allow it to rest somewhere warm.

Next, blanch the kale in salted boiling water for 3 to 4 minutes. Remove from the pot and chop. Then place in a clean pot with the barley and butter, and beat like a risotto. Season with salt and pepper. Sprinkle in the cheese and the parsley and combine. Taste to see if it needs more seasoning, butter, cheese or parsley.

To serve, flash heat the lamb in a hot oven or under the grill before carving. Arrange slices on warmed plates alongside a spoonful or two of the barley.