What's On

St. George's Day Demonstration Kitchen

17/Apr/2012

At Thursday’s Demonstration Kitchen, we’re celebrating St. George's Day with a menu made up of traditional English dishes given a modern twist by our chef Hayley Edwards. On this week's menu:

Asparagus with Venison Chorizo and mixed herbs

Venison chorizo is a beautiful alternative to the traditional pork and matches perfectly with the strong flavour of the asparagus.

Key Ingredients:

• Venison chorizo from Cannon & Cannon
• Asparagus from Elsey and Bent
• Parsley and rosemary from Only Organics

Matching wine: Tokaj Nobilis Furmint from Borough Wines, a mild white Hungarian wine that sets off the slight kick of the chorizo.

Toad in the Hole with onion gravy

An English classic that has recently started to reappear on menus, Toad in the Hole is surprisingly easy to make.

Key Ingredients:

• Pork sausages from Rhug Estate
• Onions from Only Organics

Matching wine: Petit Touriste Rough from Borough Wines, a rich Italian wine which compliments the meatyness of high-quality sausages.

Cod fillets with watercress and parsley sauce

Cod is a tasty, flaky fish that brilliantly matches the peppery taste of the watercress.

Key Ingredients:

• Cod fillets from Furness Fish & Game
• Butter from Real France
• Watercress from Elsey and Bent

Matching wine:  Château Chanteloiseau Graves from Borough Wines, a white French wine with a sharp finish.

To pick up tips on creating these and other St. George's Day dishes, join Hayley in the Jubilee Market this Thursday, 19th April from 12-2pm.