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  • Poached salmon & asparagus with wild garlic mayonnaise

    Poached salmon & asparagus with wild garlic mayonnaise

    Prep: 25 mins Cook: 35 mins Serves 6 Ingredients about 450g fat asparagus spears (after snapping off woody ends) 1 skinless side of salmon 2 unwaxed lemons, 1 zested and juiced 50g butter cooked new potatoes, to serve For the mayonnaise about 10 wild garlic leaves (optional) 3 large egg yolks 2 tsp English mustard 200ml sunflower oil 200ml rapeseed oil 1 tbsp white wine vinegar white pepper, to taste Method For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water – this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse…

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  • The ultimate fish pie

    The ultimate fish pie

    Ingredients For the potato topping 1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima) salt and white pepper butter, to taste 100g/3½oz grated gruyère cheese For the poaching broth 1 litre/1 pint 15fl oz fish stock 4 tbsp dry vermouth 1 onion, roughly chopped 1 small bulb of fennel, cored and chopped 1 small carrot, chopped 1 small stick of celery, chopped 1 bay leaf pinch saffron For the fish 750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut) 250g/9oz smoked haddock 200g/7oz salmon 120g/4oz raw prawns For the parsley sauce 75g/2½oz unsalted butter 75g/2½oz plain flour 150ml/5fl oz full-fat milk large handful parsley, finely chopped 150ml/5fl oz double cream salt and white pepper To assemble the pie butter, to grease the dish 125g/4½oz…

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  • British Cuisine

    British Cuisine

    British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus. And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other…

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