Mackerel fillets and rhubarb compote
Tonight I got the chance to pair up mackerel and rhubarb, as I’d planned last weekend when I bought the forced rhubarb. I persuaded a rather skeptical friend to come round to join me for this slightly disconcerting combo. What was the verdict? Read on to find out…
Pan-fried pigeon breast with air-dried ham and Brie de Meaux with truffles
Here’s a perfect woodpigeon breast, wrapped lovingly in locally artisan air-cured ham, and filled with a decadent slice of Brie de Meaux with a truffle centre. Flash fried and served simply on a bed of watercress and baby spinach, garnished with a Meaux mustard and balsamic vinaigrette. A rich but perfectly balanced starter… ideal for the Christmas feast.
