PORK WITH CRUSHED POTATOES,
SPINACH, RED ONION JAM & CHORIZO REDUCTION
Ingredients
Pork steak
1 Red Onion finely sliced
1 Sprig of rosemary
2 tbsp Caster Sugar
1 Glass Red Wine or Port
Fresh spinach
Grated Nutmeg
Portion of par boiled new potatoes
Chopped coriander or flat leaf parsley
100g Chorizo sausage - diced
½ glass Red wine
½ tbsp balsamic vinegar
1 tbsp Cotswold honey
1 Bunch of Watercress

Method
In a pan heat a small amount of oil and add the potatoes to warm through. Add a couple of spoonfuls of homemade chutney, a good amount of chopped coriander (or fresh herb of your choice) and mix together.

Heat a frying pan with a little olive oil and a small knob of butter. When golden in colour place the pork into the pan and allow to cook for a couple of minutes before turning and continuing to cook.

Once the meat juices are clear remove the pork from the pan and allow time to relax. Using the same pan add the washed spinach and sauté till tender, season with nutmeg.

For the red onion jam: add half a tablespoon of oil to a saucepan add the onions and rosemary and sauté until the onions begin to soften. Now add the sugar and allow to caramelise slightly before covering with red wine. Bring to the boil and simmer until the liquid has reduced to a slightly sticky consistency.

Place the Chorizo in a hot dry pan and when the oils start to show add the red wine, balsamic vinegar and honey. Gently reduce the wine until the chorizo is coated in a sticky glaze.

Serve the Pork on a mound of crushed potato topped with sauté spinach. Spoon the Red Onion Jam over the top and spoon the chorizo reduction around the out side. Top with fresh Watercress.

Rob Rees Ltd - The Cotswold Chef
www.robrees.com - www.thecotswoldchef.com
www.thewigglyworm.org.uk

SEARED SALMON WITH A FRESH FENNEL & BEAN SALAD
AND CAPER NUT BUTTER SAUCE
Portions: 2
Ingredients
Butter
Olive oil
2 x salmon steaks
Szechuan pepper
½ Fennel, thinly sliced
1 handful of freshly podded Peas
1 handful of freshly podded Broad beans
A few asparagus tips
2-3 runner beans - top and tailed and sliced on the diagonal
Pinch Cajun spice
Zest of half lime
A good squeeze of lime juice
Fresh herbs such as dill and parsley, chopped
Butter
1 lemon
Caper berries (lilliput)
Method
Heat a touch of olive oil and a knob of butter in a frying pan and add the salmon steaks skin side down. Sprinkle with a pinch of szchuan pepper and allow the skin to get crispy before turning over.
Meanwhile prepare the salad. Prepare and wash the fennel, peas, beans and asparagus, then blanch in hot water for a few minutes. Drain and run under cold water to prevent them from cooking further.

Place the vegetables in a bowl along with the fresh herbs, lime zest and juice, a dash or two of olive oil and a pinch of Cajun spice. Mix together with a few baby salad leaves such as rocket, water cress and mizuna.

When the salmon is cooked remove from the pan and hold in a warm place. In the same pan heat 30g butter. Allow the butter to melt and when the hissing noise stops squeeze the juice of half a lemon and add 1 tbsp of cappers. Remove from heat and serve immediately.

Rob Rees Ltd - The Cotswold Chef
www.robrees.com - www.thecotswoldchef.com
www.thewigglyworm.org.uk

Ingredients
3 Punnets of Mixed Berries (strawberries, raspberries, blackberries)
4 Egg Yolks
2 Eggs
150g Caster Sugar
3 tsp finely chopped Tarragon
1 Split Vanilla Pod
425ml Cream
150ml Milk
1 flowering head of fresh Lavender

Method
Wash the berries, hull the strawberries and place all into a bowl.

Bring the cream, milk, vanilla, tarragon and half the lavender flowers to the boil in a saucepan. Whisk the eggs, yolks and sugar together.

Once the cream and milk have come to the boil, pour over the eggs and sugar, stir well then return the mixture to the pan and place on a gentle heat. Stir continuously until the mixture thickens and coats the back of a spoon.

Remove from the heat and strain the custard over the berries. Gently mix the custard and berries together taking care not to ruin the softer fruits.

Serve hot or cold with a Cotswold meringue and a ball of raspberry sorbet and sprinkle over the remaining lavender flowers.

Rob Rees Ltd - The Cotswold Chef
www.robrees.com - www.thecotswoldchef.com
www.thewigglyworm.org.uk