z food
Empress rice, compressed rhubarb, almond brittle, rhubarb coral
“Rhubarb is the seasonal ingredient and it’s also very versatile. Used sweet or savoury it packs lots of flavour. The rhubarb, tonka bean and almond flavours combine so well it cheers you up on an otherwise gloomy English day."
Tim Sokanovic head chef at the Hadleigh Ram
Roasted spring chicken or poussin
There are lots of reasons why a whole roasted spring
chicken or
poussin is my favourite spring dish; it’s also very popular amongst our clients as it’s served as part of our private dining menu. It’s best served with steamed ‘al dente’ spring veg such as broad beans, peas and as- paragus with a zesty lemon butter. It is a truly seasonal dish that reflects the fresh spring flavours we all love. Ian Howell, head chef Sodexo
Simpers Farm Asparagus, Poached Duck Egg and Hollandaise Sauce
Why is this your favourite? “Asparagus for me says spring and makes me look forward to the bounty of Simpers ingredients that will now issue forth.
Have you put your own spin on it? It doesn’t need it.
Ingredients
8 Spears of Suffolk Asparagus 1 x Duck Egg 2 Egg Yolks
Half a Cup White Wine Vinegar reduced by 3/4s
125g Melted Butter Method
Trim the Asparagus of any woody stem and blanch in salted water for 3 – 4 minutes, then refresh in iced water. Drain and reserve until later.
Add reduced vinegar to egg yolks in a bowl over a simmering pan of water. Whisk until there is a trail and the egg yolks are three times the volume. Slowly pour in the warm melted butter. Season to taste.
Poach the Duck egg in slightly acidulated water (splash of vinegar in the water) until cooked. Drain the asparagus which is simmering in the water.
Finally you assemble the dish - the asparagus topped with the duck egg and finished with the creamy Hollandaise sauce. Lyndon Schofield-Harvey, Head Chef at Ravenwood Hall Hotel
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