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Chef's Column

Olivia Casson, our executive head chef, has put together a couple of 'felicini inspired' dishes for you to try at home!

Char Grilled Swordfish with Chunky Gazpacho Salsa & Lemon Oil

Ingredients - serves 4
  • 4 x sword fish steaks - skinless, boneless
  • 2 pinches of salt / 2 pinches of black pepper
  • 2/4 tables spoons vegetable oil
  • 100ml lemon infused olive oil
  • 1/2 cucumber - sliced, deseeded and cut into cubes
  • 1 x red & 1x yellow pepper - halved, deseeded and cut into squares
  • 4 x medium tomatoes - cut into cubes
  • 1 x shallot - peeled and finely sliced
  • 8 x torn basil leaves
  • 1 x sprig of tarragon leaves
  • 2/3 splashes of Tabasco
  • 2 x lemon wedges
Method
  1. To make the salsa put the red and yellow peppers, tomato, shallots, basil, tarragon leaves and Tabasco into a bowl, mix together and season to taste
  2. Add the lemon oil, a little at a time, to bind the ingredients. Only use as much as you like
  3. Season the swordfish and brush generously with vegetable oil. Get your griddle pan smoking, place the fish on it and leave them to cook for 4 minutes. Turn the fish over and cook for another 2 minutes (depending on the thickness)
  4. Squeeze over the lemon juice and re season if necessary. Spoon the salsa over half the fish and serve

The dish is great with wild rocket or a new potato salad


Oven Baked Figs Wrapped in Prosciutto with Goat's Cheese & Lavender Honey

Ingredients - serves 4
  • 8 slices of prosciutto ham
  • 8 figs, scored across the top
  • 8 spoons of soft goat's cheese
  • 8 spoons of lavender honey
  • Pinch of salt and pepper
  • 4 spoons of olive oil
Method
  1. Heat the oven to about 180/200c
  2. Wrap the ham around the figs and spoon over the cheese
  3. Season the figs, drizzle with olive oil, spoon over the honey and then place on a baking tray
  4. Bake for 8 to 10 minutes until hot - the honey must be caramelised and the cheese softened
  5. Serve 2 per portion as a starter and remember to drizzle over any remaining caramelised honey!!

For a more decadent option, the dish is also the ideal accompaniment to a duck main course.


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