MUST-TRY DISHES FROM OUR NEW SUMMER MENU

Ingredients (serves 1–2)

For the fishcake:

60g natural smoked haddock
25g dry mashed potato
15g crème fraîche
1 egg (plus half an egg for coating)
5g chopped fresh chives
5g baby capers
Zest and juice of half a lemon
50g white flour
50g panko breadcrumbs
Sea salt and ground white pepper

For the tartare sauce:

Mayonnaise
1 banana shallot (finely chopped)
1 tbsp capers (chopped)
1 tbsp gherkins (finely chopped)
1 tbsp chopped flat-leaf parsley

To serve:

50g frozen garden peas
Good-quality olive oil
1 fresh egg (for poaching)

Method

Prepare the fishcake:

• Gently poach or steam the haddock until just cooked (medium-rare). Remove the skin and flake into generous chunks. Allow to cool.
• In a bowl, combine the fish with mashed potato, crème fraîche, lemon zest and juice, capers, and chives. Season lightly.
• Shape the mixture into fishcakes and refrigerate until firm.
• Coat in flour, beaten egg, and panko breadcrumbs. Chill again before frying.

Cook the fishcake: 

Shallow-fry in rapeseed oil at 180°C until golden and cooked through (internal temperature should reach 75°C). Drain on kitchen paper.

Poach the egg: 

• Simmer water with a pinch of salt and a dash of white wine vinegar. Crack in the egg and poach gently until the white is set but the yolk remains soft.

Make the tartare sauce:

• Mix mayonnaise with shallot, capers, gherkins, and parsley.

Prepare the peas: 

Blanch peas for 3–4 minutes, lightly crush with a whisk, and stir in a drizzle of olive oil.

To serve: Place the hot fishcake atop the crushed peas, crown with a poached egg, and finish with a spoonful of tartare sauce.

Chimichurri: The Star of the Plate

A traditional sauce from Argentina and Uruguay, chimichurri pairs beautifully with grilled meats. Our version features parsley as its base, enhanced with red chilli, garlic, and red wine vinegar for a flavourful lift.

Chimichurri Ingredients:

• 100g flat-leaf parsley (finely chopped)
• 30g red chilli (finely chopped)
• 20g garlic (peeled and minced)
• 10g dried oregano
• 30ml red wine vinegar
• 10g sea salt
• 200ml good olive oil
• Mix well and allow to sit for at least 30 minutes to let the flavours develop.

Pork Dish Ingredients (serves 2):

• 2 pork loin chops
• 1 Hispi cabbage (cut into quarters, core intact)
• 2 large potatoes (cut into your desired shape)
• Olive oil or beef dripping (for cooking potatoes)

Method

Blanch the cabbage: Boil for 3 minutes, then transfer to cold water to preserve colour and texture.

Cook the potatoes: Place potatoes in a shallow baking dish, covering with olive oil or beef fat. Bake at 160°C for approximately 1 hour until tender.

Cook the pork: Season the chops, sear on a hot griddle for char marks, then finish in a preheated oven until cooked through but still juicy.

Chargrill the cabbage: Pat dry and grill until you achieve caramelised bar marks. 

Reheat fondant potatoes: Pop in the oven for a final blast to crisp up slightly before plating.

To serve: Arrange the pork chop on the plate with the grilled cabbage and fondant potato, then generously spoon over the chimichurri.