Asparagus soup with wild mushrooms, poached egg and lardo

Celebrate Spring the Odette’s way, making the most of the freshest, well-sourced ingredients and adapting to the seasons. This colourful starter maximises the delicacy of new-season asparagus and embraces the spirit of Easter with its poached egg adornment. Burford Brown eggs are readily available and have particularly striking yolks. Ask your butcher or local deli to slice the lardo; if you can’t find lardo, thinly … Continue reading Asparagus soup with wild mushrooms, poached egg and lardo

PH Eats: Crabapple & Thyme Jelly

Crabapples can’t be eaten raw and require cooking. This is an excellent way to use them, as their high pectin content makes a great jelly that sets beautifully. If you don’t have crabapples, use cooking apples. Good with game terrine, duck, slow-roast pork belly and soft, sharp goat’s cheese. Makes 8 x 220 ml jars Ingredients 2 kg crabapples or cooking apples 1 unwaxed lemon … Continue reading PH Eats: Crabapple & Thyme Jelly