Ian is the Head Chef at 3AA rosette Roman Camp Country House Hotel, Callander, Perthshire. Ian won Scottish Hotel Chef of the Year in 2007.
Ingredients:
100g of fresh morels - or if not of mushroom of choice – but recommend morel as they are in season (Spring)
100g of fresh broad beans shelled and peeled
100g shelled fresh peas or defrosted frozen peas
12 asparagus tips which have been trimmed
6 finely chopped spring onions
50g of sliced pancetta
50g of unsalted butter
100 ml of double cream
1 tablespoon of chopped mint
Method
Brush and clean the morels
Heat the butter in the pan and add the pancetta and fry lightly
Add the morels and cook for 3 or 4 minutes
Blanch the broad beans in salty boiling water for three minutes
Refresh the broad beans by putting them in ice water and then take them out of their skins
Blanch the peas for just one minute, they don’t need de-skinning
Add the peas and the broad beans to the mixture
Give a good seasoning and toss the ingredients around
Add the double cream
Bring to the boil
Add the spring onions
Cook for another 30 seconds to 1 minute to take the raw edge off the spring onions
Add the chopped mint
Season and taste
Cook the asparagus in salty water for 3-4 minutes to keep al dente texture and then drain and griddle in a pan for a few minutes in olive oil until slightly blackened and brush lightly with butter
To serve Put the ragout in a dish and then top with the grilled asparagus
This dish would be a great accompaniment to a nice piece of grilled halibut or turbot and some Jersey Royal potatoes on the side.
Ingredients:
500g purple sprouting broccoli
50g young garlic leaves
50ml olive oil
200g cooked Garganelli pasta
1 red chilli chopped finely
Shaved parmesan to serve
Couple of tablespoons of balsamic vinegar
Handful of wild garlic – available to forage from river banks and good greengrocers
Method:
Chop up the broccoli
Heat the oil up until nice and hot and add the broccoli
Stir fry the broccoli on its own until crispy but not over cooked
Add the pasta which you have already cooked and toss through
Add sliced chilli and give another stir
Add balsamic and stir through again
Add the wild garlic – just tear it up and put in it doesn’t need to be cooked
Season and taste
Serve up with shaved parmesan
Ian's Waste Aware Tips: The best way to store vegetables is in air tight boxes or covered / wrapped in clingfilm.
When buying vegetables buy them in small amounts as often as possible then you get what you need and avoid wastage (little and often).
