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500g waxy salad potatoes, such as pink fir apples A handful of chervil, finely chopped Chard
Vinaigrette
1 tbsp Dijon mustard 1 tbsp honey
1 tbsp white wine vinegar 150ml light olive oil
Left: The smoky flavour of the barbecue enhances the venison loin. Top: Horseback is the only way to travel to lunch. Above: The freshest local smoked salmon.
Method: Peel and grate the beetroot. Peel and chop half the apple. Finely chop the dill. Place all three in a bowl and season with lemon juice, oil and salt and black pepper.
Grill the scallops for about 30 seconds on either side and season with salt and lemon juice. Divide the beetroot salad between two plates, with the scallops on top. Scatter over fine sticks of apple.
Method: Make the vinaigrette by whisking together the mustard, honey, vinegar and oil. Boil the potatoes in salted water until cooked, then drain. While they’re still warm, peel them and dress with the vinaigrette and the chervil. Grill the venison to your liking and then allow it to rest for ten minutes.
Grill the asparagus and lightly sauté the chard. Slice the meat and serve it with the vegetables.
‘Keeping it simple lets the flavours shine through’