minutes until the lardons start to colour (and release their salty flavour). Add the carrots and cook for a further 2–3 minutes. Then add the peas, stir and season.
5 Pour on enough chicken stock to just cover and cook over a high heat for 3–4 minutes, adding more stock as needed. Once the peas are cooked, stir through the lettuce and butter.
6 Slice the rumps of lamb and serve them on the bed of vegetables and lardons.
Kitchin Suppers by Tom Kitchin, Published by Quadrille Publishing F
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Kitchin Suppers by Tom Kitchin, Published by Quadrille Publishing RRP £20, Photography by Laura Edwards. The book can be found on amazon and in any good bookshops and is also available as an e-book on iTunes.
The Beef MENU
Bovey Castle is a luxury hotel set within its own 275-acre estate on Dartmoor National Park. Launched in August by Bovey Castle’s head chef, Marc Hardiman, The Beef Menu is a nose-to-tail dining concept where you will find the finest cuts of beef that Dartmoor has to offer, served alongside other parts of the animal that are often overlooked.
The meat for The Beef Menu is sourced through the Dartmoor Farmers Association, a farmers’ initiative inspired by HRH The Prince of Wales. The beef never leaves Dartmoor, where it is born, reared and slaughtered to order for Bovey Castle. The animals are traditionally reared on the moorland, with the farmers still using the age-old method of rounding up cattle on horseback from the rugged Dartmoor terrain. The cattle are taken up to the top of Dartmoor’s hills for between six months to a year, then gradually brought down to finish feed on the lush lower pastures of the moor. Marc and his team employ diverse cooking techniques to get the best out of the Black Angus, Angus, South Devon and Galloway breeds selected for The Beef Menu - each chosen for their distinct and full-flavoured taste. Dishes on The Beef Menu include
Come and try...
Beef carpaccio - Pecorino cheese, cured carrot, Périgord truffle
Home smoked sirloin - Hog’s pudding, cauliflower, horseradish pomme purée
ox cheek with celeriac mash, garlic, snails and parsley; oxtail with goat’s cheese dauphinois and caramelised shallot; and home smoked sirloin with hog’s pudding and horseradish pomme purée. Not forgetting the freshest of locally-caught day boat fish, such as line-caught halibut with poached lobster, seasonal vegetarian dishes, artisan cheeses and freshly baked rustic bread. The Beef Menu is available in The Edwardian Grill every
Apple panna cotta - Caramel ice cream, cider jelly
evening, as well as Sunday lunch from £19.95 for two courses. Bovey Castle also serves breakfast, lunch, afternoon tea throughout its lounges and the Castle Bistro, an informal restaurant that serves light snacks and daily specials. For more information or to book, please call 01647 445000.
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