It may be winter but that doesn’t mean you can’t get hold of lots of nutritious, locally sourced produce. Jan to March brings us fantastic root vegetables; Chantenay carrots from Nottinghamshire, beetroot and cauliflowers from Kent.
But if you have to fly anything across the sea ‘club class’ then let it be fantastic super sweet and juicy Seville blood oranges. Amazing!
I’ve included a lovely Cauliflower Cheese as this season’s recipe. The breadcrumbs and garlic give it a lovely crunch and the velvety smooth sauce is finished with double cream.
News in other areas - contratulations to our apprentice chefs Kimberley Walsh and Louise Roberts who competed at the Hospitality Show Salon Culinaire in Birmingham recently. Under Dennis Mwakulua’s stewardship they achieved 2 gold medals, both winning best in class for their category. Truly amazing and we are all very proud of them. Also Javier Millet, Danny Leung, Matt Jaynes and Harry Nettey-Halm got amongst the medals and silverware - brilliant!
Also, I’m back cooking in the school at Great Ormond Street Hospital with the first of the year’s cooking demos. It’s hugely rewarding and a project that is very close to our hearts here at Lexington.
The food team are busy working on training and innovations, including our popular ‘let’s energise’ range for 2013.
Look out for some new additions for spring and beyond.
Overall, a busy start to 2013 has given us some focus for a fantastic year.
I hope to report back in spring where the growing calendar really starts to come alive!
|Terrine of Salmon and
|Marinated Leg of Lamb||Download|
|Cold Seared Salmon||Download|
|Cold Poached Chicken||Download|
|Open Kent Strawberry Tart||Download|
|Warm salad of beetroot, toffee dates & melting goats cheese||Download|
|Glazed salmon and chargrilled endive with sweet mustard vinaigrette||Download|
|White chocolate and poppy seed mousse||Download|
|Farmer Ben Brown’s Asparagus and Rocket Soup||Download|
|Breast of New Season Kent Lamb||Download|
|Rhubarb and Blood Orange Crumble||Download|
|Maple Roasted Root Vegetable Soup with Montgomery Cheddar Scones||Download|
|Mutton and Turnip Pie||Download|
|Polenta, Lemon and Almond Cake||Download|
|Secrett's Farm Heritage Tomato Tart||Download|
|Pan Fried Loch Duart Salmon, Warm English Broad Bean and Pea Salad, Buttered Cornish Potatoes||Download|
|Kent Red Fruit, London Gin and Fever Tree Tonic Jellies||Download|
|Flowerpot Pannacotta with Christmas Compote and Warm Star Shortbreads||Download|
|Pea and Ham Hock Soup with Irish Soda Bread||Download|
|Marinated Spring Lamb||Download|
|Hummus with Caramelised Red Onion||Download|
|Chelsea Pizza Buns||Download|
|English Apple and Kentish Cobnut Crumble with English Custard||Download|
|Partridge, pear, Stilton and sticky toffee date salad||Download|
|Watch Robert Kirby presenting his credit crunch recipes in this video!|
|Toad in the Hole||Download|
|Spring Garden Broth with Spelt and Hemp Seed Griddle Bread||Download|
|Honey Cake Recipe||Download|
|Spiced Mustard Piccalilli||Download|