Recipe recommendations

No-dig inspired

Each month I'll share one of my favourite recipes to this page, focusing on the ingredients that are ready to pick that month.

Be sure to share and tag your triumphs @bishopstrowhotel

 

Darren Stephens, Chef-Gardener

February 2024

GRILLED PURPLE SPROUTING BROCCOLI, ROAST GARLIC AND PECERINO EMULSION WITH HERBS AND WALNUTS

One of my top ways to enjoy brassicas is by quickly blanching them, then finishing on the char-grill. Their sturdy texture and rich flavour make them a perfect match for bold flavours, like this new favourite dressing of mine. For me PSB rival asparagus for anticipation and taste and is the hi-light in the garden over February and March. We also have savoy cabbages in the garden that work great in this salad too.

 

1 large bulb of garlic

1tbsp dijon mustard

1 tbsp white miso paste

2 egg yolks

1 lemon juiced

50g pecorino grated

250ml neutral flavoured oil

Sprigs of dill chervil and mint 

Large handful of walnuts

Sprouting broccoli lightly blanched for 30 seconds 

 

To make the dressing wrap the garlic bulb in tin foil and bake for 20 mins at 180C or until it is soft to the touch. When cooled remove the foil and slice the very top off and proceed to squeeze the caramelised cloves out of its roasted shell.

Add this to a food processor along with all the ingredients except the oil. Blend till all have been combined and with the motor running slowly pour in the oil. It should emulsify together to form a Caesar-style dressing.

To take the walnuts to another level they are candied. For this simply boil 200g of water with 200g of sugar and add the walnuts. Simmer for 1 minute then drain them. While still warm bake on a tray at 160C for 8 mins until toasted and shiny. Sprinkle with salt to finish.

With a char grill set to the point of smoking, very lightly dress the broccoli in oil and press on the grill to leave bar marks.

Dress the broccoli with emulsion and plate up topping with the nuts and herbs

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