This works in exactly the same way that prosciutto and peach (or melon) does: cured meat with soft, sweet fruit and a zingy balsamic dressing to bring everything…
Print Recipe Lamb rack with herbed-brioche crust with new potato, sugar snap pea and asparagus salad Serves: 6 Cooking Time: 1 hour 15 mins Ingredients CRUST TOPPING 4 – 6 slices day-old brioche, trimmed of crusts 50g fresh flat-leaf parsley 2 large fresh thyme sprigs 1 fresh rosemary sprig 1 garlic clove, crushed salt and
Poaching trout results in tender, delicate flesh. TO DRINK: Flagstone Free Run Sauvignon Blanc 2007 should be drunk at every opportunity, and especially with fish dishes.