MEZZE PLATTER. Ingredients. 250g aubergines. 150g Black olives. 40g capers. 5/6 filets of anchovies to your taste

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1 April Menus This is a special time of year, its getting warmer our diets start changing and our fresh produce is so different and beautiful This month I am adding a picnic menu and also a dinner menu Picnic LAVENDER MARINATED GOATS CHEESE BALLS WITH STRAWBERRIES AND CRACKED BLACK PEPPER Bolie, balls of fresh goats cheese in Lavender infused oil Strawberries sliced placed into a Colander and crack black pepper all Over then dress in glasses MEZZE PLATTER AUBERGINE CAVIAR/ AUBERGINE TAPENADE 250g aubergines 150g Black olives 40g capers 5/6 filets of anchovies to your taste 10cl olive oil ½ the juice of a lemon and Cracked black pepper Bake the aubergines in tin foils for 20 min Scoop out the flesh and seeds add all the other ingredients and blitz ANCHÖIDE This a rather unique dip / spread for a picnic it is full of fruity and complex flavours 1 red onion 3 spring onions 1 red pepper

2 3 dried figs 10 fillets of anchovy 60g Roasted Almonds 30cl lemon juice Handful of basil Handful of parsley In a mixer mix all ingredients till almost smooth season to taste P.S the anchovy is quiet salty so please taste before seasoning SAUCE AIGNE Coriander seeds cherry tomatoes 500g Honey 200ml olive oil 3 garlic cloves 1 stick of Vanilla Rosemary branch/ bouquet d garni 40cl Xerxes vinegar Seasoning Place the honey, coriander seeds, vanilla, garlic, Rosemary branch into a hot pan and bring to the boil add the olive oil and bring back up to the boil add the cherry tomatoes and wait till the tomatoes burst, add your Xerxes vinegar cook for a minute then take off the heat and allow to chilled CRUDITE Batons of, Carrot, Celery, Radish, Asparagus blanched Batons of crispy vegetables celery, carrots cucumber florets of cauliflower

3 CHICK PEA SALAD A can chick peas drained and rinsed or your own (dried chick peas soaked overnight then gently boiled in salty water till soft 3 peppers, green, yellow and red Diced cucumber deseeded 2 large tomatoes, diced peeled (score the tomatoes then pop them in boiling water for 2min then run under cold water and peel the skin off and deseed then dice 2 medium red onion diced 1 cup feta cheese 2/3 cup minced fresh parsley 2/3 cup minced fresh mint Dressing 4 tblsp olive oil 6 tblsp raspberry vinegar 4 tblsp fresh lemon juice 2+ 1/2ground cumin Salt & pepper to taste Toss the chickpeas and diced vegetables together & Herbs and feta. Gently toss the salad while pouring the dressing over. Leave overnight for full flavours TABOULEA SALAD 50g Couscous 20+ sun ripened cherry tomatoes chopped save of the oil from the jar for the dressing 1 cucumber deseeded and chopped 6 spring onions finely chopped Juice of ½ a lemon 4tsp olive oil 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander 3 tblsp chopped fresh parsley Salt and pepper

4 Put the grains into a medium sized saucepan, cover with boiling water and leave covered for 10 minutes, then with a fork separate the couscous and release all the lumps once the couscous is fine and the grains seem individual add the chopped ingredients squeeze in the lemon juice Leave the grains to cool before combining with the remaining ingredients Season and serve QUICHE Pastry 85g butter 1 egg yolk 250g flour 00 place add ingredients in to a mixer and beat pour in the milk last 1 Tsp. sugar don t over mix once it has bound together stop and place in the fridge for 1h 1Tsp. salt 25ml milk tepid Red onions fried off Cherry tomatoes Mozzarella torn Filling 3 eggs eats well beaten 2 tablsp crème fraiche 1 tablsp liquid cream Season with salt and pepper Beat till completely smooth Pre heat oven to 180 C Scatter all the ingredients into the base of the pastry and then fill with the batter. Cook for 35 minutes pastry must be COOKED and fluffy.

5 PISSALADIERE This can be made either as individuals or as a large pastry that can be cut buffet style 30g yeast onion mixture 2kilo sliced onions 240 ml tepid water fresh garlic 2tsp sugar 500g strong flour Sea salt mixed dry herbs 100g butter 200ml pernod 8 tblsp olive oil Mix the yeast with tepid water and sugar and leave for 10min. Place the flour and salt into a mixing bowl, add the yeast mixture and olive oil and beat till you have a dough ball. Mix for at least ten minutes then leave covered with a damp cloth to double in size +-1hour Brush a baking sheet with oil and knock out the air and kneed for two minutes. Roll out the dough onto a baking tray and brush the dough with olive oil. Onion mixture In the meantime while your dough is proving, in a deep sauce pan add your sliced onions and garlic to the butter let them sweet evenly then add the herbs and the pernod cook open for 3 min then place some baking paper ontop of the onions cover then with a lid to creat a vacume let the onions cook for 15 min on low they should go brown on the edges and caramelize underneath stir and then if not brown enough cook for a little longer. Once ready let the mixture cool then add to the dough and cook in an oven that has preheated to 180 C the dough should be golden and hard on the outside and spongy in the middle don t make it to thin. Once ready lay your anchovies in a lattice pattern and place your olive in every alternate space. Enjoy

6 Dinner menu.. TIMBAL FLAKED CRAB WITH PINK GINGER, TOPPED WITH A WASABI RICE WAFER AND SMOKED TROUT 200g flaked crab meat To decorate on the top of the timbal wasabi crackers (optional) 1 Tbsp. pickled ginger hot smoked trout 1 Tsp fresh ginger finely chopped coriander to decorate 1/2 whole lemon zested 2 finely diced shallots 2 drops of tabasco 2 Tsp of fresh coriander chopped 2 Tsp of fresh chives chopped Add all ingredients together and add a dribble of olive oil to bind taste and then season, allow to marinate for 3 or more hours. Don t beat try to fold the mixture delicately or with your fingers delicately mix the ingredients. Then take your ring or a mould add the crab mixture, don t push down to hard or the natural liquid will squash out and you ll be left with a lot of mess and the delicate meat will be bruised. As a finale, break your smoked trout into natural shards about 1. 1/2 cm just for effect on top of the wasabi cracker / vice versa then some coriander sprigs. Wine Served with a Réseve de Gassac 2012 this is a stunning Rôse from the Hérault This is delicate and bursting with wild soft fruits perfect with the pickled ginger coriander and crab ROASTED BREAST OF DUCK ON A WARM BED OF SALAD OF TOMATOES, BEANS AND PEAS WITH A THYME JUS 1 duck breasts skin on trimmed 20ml basil pesto Olive oil 5ml chopped fresh thyme leaves

7 Salt and milled black pepper Set the oven at 180 C Lift the duck breasts skins from the meat but not completely and spread the pesto underneath. Score the skin, Rub with olive oil and prick all over to release excess fat. Sear in a hot frying pan to seal on both sides Place in a roasting dish and season with thyme and S&P roast for 10 minutes the breasts should still be pink inside. The Warm Salad of Tomatoes, Beans and Peas 1 red onions, finely sliced 1 garlic cloves, peeled and crushed (optional depends on how much garlic you like) 8+ cherry tomatoes halved 100g cooked green peas 100g canned red kidney beans +/-16 fresh basil leaves, shredded Fry the onion garlic in the olive oil in a frying pan until translucent. Add the remaining vegetables and basil and heat through, gently and shooggle the pan so as not to brown the veg, season To serve thyme jus 8 large sprigs of fresh thyme 4-6 shallots / spring onions finely sliced Vegetable oils 400ml white wine 10ml white wine vinegar 500ml beef stock Salt &Pepper 60g cold butter Soften the thyme and shallot or spring onion in oil in a covered medium saucepan. Add the wine and vinegar and boil uncovered until reduced by half. Add the stock and simmer uncovered until reduced by half and thickened. Season and strain into a clean sauce pan. Just before serving reheat and whisk in the butter. Wine Mourgues De Gres

8 Stunning fruity full bodied red bursting with lush Rhone flavours LITTLE MALVA PUDDINGS WITH ROOIBOS CRÈME ANGLAISE 250ml castor sugar 1 egg 30g soft butter 30ml smooth apricot jam 250ml cake flour 5ml bicarbonate of soda 1ml salt 250ml milk 10ml white wine vinegar 10ml vanilla essence Butter the moulds place on a baking sheet set the oven to 180 C Beat together the castor sugar, egg, butter and jam until pale and fluffy sift together dry ingredients. Mix together the milk vinegar, and the essence, fold into the moulds filling them to ¾ cover loosely with lightly oiled foil and bake for about 20 minutes. Sauce 125ml cream 50g unsalted butter 60ml sugar 30ml hot water While the pudding is baking combine the sauce ingredients in a small sauce pan and stir over gentle heat until the butter melts and the sugar has dissolved pour over the puddings as it comes out of the oven