May is probably my favourite month with all the wonderful fresh spring fruit and vegetables in abundance, so the seasonal changes become very simple!
This month you will see English peas and asparagus used in a chilled pea consommé and asparagus simply poached, served with my signature warm potato fondant. Also one of my favourite spring vegetables are violet artichokes which we will be poached in a verbena (lemon flavoured herb) and white wine stock, served room temperature with a chilled Roscoff onion (pink onion) essence.
On the mains you will see ingredients like nettles, which we are deep frying, tempura style, to garnish our “Orzo” Primavera, a rice shaped pasta, mixed with spring herbs and vegetables. We are going to be using some amazing Cornish cod from our fish supplier “Fish For Thought” which will be paired with a glazed pig’s cheek to enhance the meatiness of the fish, coco beans, lettuce and Manzanilla green olives to bring the dish together.
For desserts, expect a really fresh marinated pineapple which has been marinated in a sweet Jasmine tea, lime and ginger sorbet. Also a goat’s milk Panna Cotta with candied goats curd, strawberries and basil, a combination that works surprisingly well!