“Head chef Wesley Smalley has created a cracking Spring dish to utilise two of the country’s best seasonal ingredients. Charred English asparagus, warm potato and goat’s cheese fondant with wild garlic and grapefruit uses asparagus from Watts Farm in Kent and wild garlic from a ‘secret’ spot in Richmond.”
Charred English Asparagus, Warm Potato & Goats Cheese Fondant, Wild Garlic & Grapefruit
30 x Asparagus spears
1 x Pink grapefruit (Segmented)
100g wild garlic
Olive oil for garnish
Sea salt for seasoning
For the Potato and goats cheese fondant
6 x buttered tinfoil cups or dariole moulds
100g Steamed Maris piper potato
2 Whole eggs
2 Egg yolks
1 tsp truffle oil
1 Pinch ground nutmeg
Salt and pepper for seasoning
Place the cooked potatoes and butter into a food processor and blitz into a smooth paste.
Add the eggs slowly, 1 at a time whilst still mixing until all are incorporated and then blitz for a further 1 minute. Place into a suitable mixing bowl and fold in the flour, nutmeg, truffle oil, grated goats cheese, salt and pepper. Place into the buttered moulds and allow to rest in the fridge for 1 hour.
Place the potato royale into an oven at 180c for 8 minutes. Whilst they are cooking place your cooked asparagus onto a griddle pan with a little olive oil and sea salt. When the potato royale is cooked take it out of the oven and leave to rest for 1 minute before turning out onto a suitable plate. Place the cooked asparagus next to the royale and garnish with the grapefruit segments, wild garlic leaves and some more fresh olive oil.