May changes to the menu, as always, feature produce that has come into season and is at its very best…
I always tend to have ravioli on the starters so I am replacing the beef ragout with pig cheek. Pig cheeks lend themselves well to braising as they break down and go meltingly tender. The ravioli is accompanied by sweet corn purée, which is aerated to lighten it.
For mains, I am making a pithivier filled with spinach and spring leeks, bound with ricotta and served with a broad bean and morel sauce. Morels are exquisite at this time of year and I particularly love the depth and fragrance that they add to this dish. Our butcher has sourced us some superb rare breed pork belly. The meat is being confit, crisped and then served with black pudding and crackling, smashed into a ‘crackling crumb’ to coat the meat. Plaice is at its peak at this time of year, so I am serving it on the bone, to retain it’s succulent flesh quality, accompanied by petit pois á la Française.
English gooseberries come in very briefly and as the season is very short, I’m going to make these into a compote and serve it alongside panna cotta infused with elderflower which is also in season. Odd how nature does that!