Savoury Sweetcorn Tart with Apple and Walnut Dressing
(√Dairy, √Eggs, √Gluten, √Nuts, √Vegetarian)
Oven Roast Rack of Lamb with Roast Onion Purée with a Shallot & Caper Sauce
Crème Brûlée with Shortbread Biscuits
(√Dairy, √Eggs, √Gluten, √Vegetarian
Buttery Tart case filled with Sweetcorn and GR’s Tart Filling, served with Apple puree, sauteed Apple, and Apple and Walnut Dressing made from toasting Walnuts, adding Olive Oil and then leaving to steep. Blending with Cidre Vinegar and then Seasoning. Added Apple bruniose to the dressing and to the Leaves along with toasted Walnuts.
Served with Roast Lamb with Pommes Boulanger, Asparagus and Roast Onion Puree made by thinly slicing the Onions, layering with seasoning, Butter and sprinkle of Sugar. Cook and then blend with Vegetable Stock and a little Cream.
Best Dessert in the World! GR’s recipe.