RECIPE: Tom Kerridge's Go To Recipes

STARTER

CRAB MAYO ON GRIDDLED SOURDOUGH

Serves 4

Ingredients

• 6 rashers of smoked streaky bacon, halved
• 1 sourdough loaf
• 1 tbsp olive oil
• 12 asparagus spears, trimmed
• 1 tbsp butter
• 100ml water
• 1 ripe avocado, thickly sliced
• Sea salt and freshly ground black pepper

For the pickled radish

• 16 radishes, thinly sliced
• 25g caster sugar
• 4 tbsp white wine vinegar

For the crab mayo

• 75g brown crab meat
• 75g reduced-fat crème fraîche
• 75g reduced-fat mayonnaise
• A squeeze of lemon juice, to taste
• 300g white crab meat

To serve (optional)

• Tabasco

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.

2. For the pickled radish, mix the ingredients together in a bowl and leave to pickle. Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy. Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.

3. Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.

4. Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.

5. Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!

MAIN COURSE

TOM KERRIDGE - SLOW-ROASTED SHOULDER OF LAMB WITH BOULANGÈRE POTATOES

This recipe is great to stick in the oven on a Sunday morning, then go and walk the dogs and call in at the pub for a couple and when you get home the house smells amazing – and lunch is ready. I think I can safely call it the ultimate family lunch!

Pommes boulangère are named after the French term for a bakery. Once every village or town had a baker with big clay ovens. When the baker had finished baking his bread, he would turn the oven off and the residual heat in the oven would slowly cook this fantastic potato dish.

Serves 4–6, plus some for the dogs

Ingredients

• 6 large waxy potatoes, peeled and thinly sliced
• 3 onions, thinly sliced
• leaves from 1 bunch of thyme
• 1 shoulder of lamb, about 2kg
• 1 head of garlic, separated into cloves and peeled
• 600ml chicken stock
• salt and pepper, to taste

Method

1. Preheat the oven to 130°C/Gas Mark ½.

2. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin side up. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock.

3. Put the baking tray in the oven and roast the lamb for 4–5 hours, until the lamb is tender and the potatoes are cooked through. Remove the tray, cover it with foil and leave the lamb to rest for 20 minutes before carving.

DESSERT

CRÈME BRULEE

SERVES: 6

Ingredients

• 750ml double cream
• 2 vanilla pods, split lengthways
• 4 large free-range eggs
• 20g erythritol (sugar replacement)
• 6 tbsp inulin (sugar replacement), to glaze

Method

1. Put the cream and vanilla pods into a heavy-bottomed saucepan and bring just to the boil. Take the pan off the heat and leave to stand for 30 minutes.

2. Bring the infused cream back up to a simmer. Meanwhile, in a bowl, whisk the eggs and erythritol together to combine. Pour on the hot vanilla cream, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.

3. Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer.

4. Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes.

5. Once cooled, scrape the custard into a blender and blitz for 20 seconds - this will give it a nice, glossy finish.

6. Divide the mixture between 6 ramekins or similar heatproof serving dishes. Refrigerate for at least 4 hours, or overnight, to set.

7. When you’re ready to serve, sprinkle the inulin on top of the set custards in a nice, even layer. Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill). Leave for a minute or so to allow the glaze to set before serving.

Tom Kerridge will be appearing at Pub in the Park Festival. Tickets and further info available at www.pubintheparkuk.com. Recipes taken from Tom’s website www.tomkerridge.com