Spring Sauce.

 

A very tasty sauce that is a take on mint sauce / salsa verde - at this time of year you could subsitute wild garlic for traditional garlic and add jack by the hedge (garlic mustard), it's great with lamb but you could adjust the herbs to suit chicken, beef, fish or game.

Chop a clove of garlic and add salt and pound in a mortar & pestle until it is a pulp.

Add a little chopped mint, a chopped bunch of parsley, lemon zest and a dash of juice, a dash of sherry vinegar, a grind of pepper and a glug of extra virgin olive oil and keep grinding it down until it is a paste.

Very finely chop a spring onion and mix in.

Leave for all the flavours to merge and serve.

Cornish Pasties

 

Can they be called Cornish if they are made in London? Who cares!

Peel and dice potato, swede and turnip (one or the other is fine if you can't get both) and cook in salted water until par cooked - I diced mine quiet small so this only takes a few minutes - drain and leave to cool.

Finely slice a beef steak - it doesn't have to be an expensive cut, in fact a cheaper cut such as frying or rump works better, and fry in a little oil - again it doesnt have to be cooked right through, put into a bowl to rest.

In the same pan add beef stock and reduce down until its a thick syrup, add any resting juices from the beef and scatter in finely chopped thyme - leave to cool.

Mix all the cooled ingredients together in a bowl and season with salt and a good grind of pepper.

Roll out puff pastry and cut into circles.

Place the filling into the centre and fold the pastry over and then crimp the edges to seal.

Brush with beaten egg yolk and bake until the pastry is cooked.