A seasonal delicious effortless 3 course menu celebrating new season garlic & the beginning of spring
Potato & Lancashire Cheese Fritters
wild garlic mayonnaise
Local Free Range Herb Fed Chicken & Creamed Wild Garlic Pie
In roasted chicken fat & rapeseed oil pastry, wild garlic & chicken sauce, creamed mash & spring greens
Layered Creamed Potato & Lancashire Cheese Pie
in light rapeseed oil puff pastry, Lancashire cheese sauce, creamed mash & spring greens
Bowland Beef & Mushroom Pie
In roasted beef pastry, beef gravy, creamed mash & spring greens
Set Dunsop Cream
Meringue & roasted Yorkshire rhubarb
Your winter box contents
1 box of fritters for 2 & 1 pot of wild garlic mayonnaise, 1x pot of watercress for 2, 1 bag of pickles & dressing, sourdough bread for 2
1 pie of your choice for 2, 1 bag of vegetables for 2 & 1 bag of mash for 2, 1 bag of gravy for 2 Pudding
2 pots of pudding, 2 pots of meringue
Warm the oven to 220° Celsius.
Place a roasting tin to heat up on the top shelf for the pies 10 mins before adding the potatoes. You will need a second smaller roasting tray for the halibut fritters.
A full kettle for boiling water.
2 sauce pans to heat up the creamed mash & to warm the gravy.
For the potato fritters
Remove the fritters from the plant based tub & put on the heated oven tray, heat for 5 minutes each side until crisp and golden, serve with the wild garlic mayonnaise & watercress dressed with the & daikon pickles. NB do not oil the tray and do not serve until crisp.
For the sourdough focaccia
Sprinkle all over lightly with cold water. Put in a 220° Celsius for 6 to 8 minutes. Remove and wrap in a cloth to keep warm, cut into 4 slices and serve.
For the pies
Remove from the fridge 1hr before serving. To cook through, cover the top of the pie with some foil to avoid over browning the top, put the pie on a preheated oven tray, turn the preheated oven down to 180° Celcius and cook until piping hot & well browned all over 12 to 15 minutes, uncover and cook a further 3 minutes to crisp up the top. Remember a deep burnished coloured pie means a crisp crust so keep it in until crisp & browned
Open the bag and empty the contents into the pan, remove the butter and leave to the side, bring to a fast boil for 1 minute. Whisk in the cold butter until emulsified. Cook for 1 minute further to thicken serve immediately. NB: This is not a very thick sauce, if you wish to thicken it more just add more butter.
Roast chicken & wild garlic sauce
Put the bag into a heatproof bowl (a cereal bowl will do). Boil a kettle of water and allow to cool for 5 minutes then pour over the bag. Leave for 5 minutes to gently warm through, do not overheat it will split.
NB: The bags are made from plant starch, they are 100% biodegradable & compostable & will stick together if you put 2 in 1 bowl. They will also split if you attempt to boil them. The cream based sauce must be served just warm otherwise it will curdle.
Empty the contents into a heavy based pan and beat well until smooth and warm. Do not overheat it will split the mash, add a splash of milk or knob of butter if too stiff too loosen lightly.
Place the bag of vegetables in a heatproof bowl. Boil a kettle of water and allow to cool for 5 minutes then pour over the vegetables. Leave for 7 to 8 minutes and serve immediately. Open the bag carefully so as not to scald yourself and empty into a serving bowl or dish. Make sure you empty out the dressings & flavoured butter over the vegetables & toss well. Serve immediately.
NB: This is a plant based bag and will split if heated above 75° Celsius. The vegetables are meant to be served with a hint of crunch and overheating will make the Lancashire new season spring cabbage lose its freshness.
Enjoy nice and cold straight from the fridge with the lime meringue crumbled over.