The Ethicurean Cookbook · Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year by Pennington, Matthew -- Read -- Imperial Library of Trantor

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Contents List of Recipes About the Book Title Page The Ethicurean Winter

Beetroot Carpaccio with Honeyed Walnuts Duck Terrine with Cranberries and Cobnuts Tandoor Scallops, Celeriac Purée and Pickled Rock Samphire Monkfish Cheeks with Saffron, Cauliflower and Aniseed Roast Partridge with Bread and Cheese Lamb’s Wool Janet’s Jungle Juice Ice with Cheddar 99 Flake Rabbit Confit with Lovage Breadcrumbs Confit Meats Confit Tomatoes with Ruffle Basil Beef Brisket Slow-roasted in Coffee Sauce with Valor Mash Pigeon Breasts with Beetroot Pearl Barley and Bordelaise Sauce Steamed Lemon Sole with Fondant Pink Firs, Golden Beetroot and Nasturtium Remoulade Sea Robin with Fennel Butter Sauce and Herbed Pink Firs Pineapple, Turmeric and Ginger Glazed Ham with ‘Piccalilli’ Glazed Star Anise Carrots Eccles Cakes with Dorset Blue Vinny Sauce Milk Stout and Chocolate Steamed Pudding Pedro Ximénez and Whisky with Vermouth Smoke Fennel Seed and Ginger Hot Chocolate

Spring

Nettle Soup with Caerphilly St George’s Mushrooms with Asparagus, Ribwort Plantain, Mushroom Jelly and Apple Jelly Sweet-cure Mackerel with Morels, Spelt Soda Bread and Horseradish Asparagus with Toasted Sesame and Hollandaise Sauce Clear Ham Hock Broth with Poached Eggs Caerphilly and Cider Welsh Rabbit Smoked Chipotle Chillies Smoked Roe Deer Loin with Wild Rocket, Clamped Carrots, Honeyed Walnuts and Wood Sorrel Curd Cheese, Cucumber, Flat Bean, Aniseed and Sesame Crab Salad with New Potatoes, Pickled Carrot and Smoked Paprika Mayonnaise Spring Radishes with Anchovy Crème Fraiche Trout with Kelp and Shiitake Mushroom Stock, Rice, Flat Beans and Sea Kale Goat Meatballs, Mash, Lovage Butter and Mustard Greens Ox Tongue with Swede, Parsley and Cider Vinegar Ox Tongue with Cauliflower, Gilliflower and Hazelnuts Salt Marsh Lamb with Tidal Greens Steamed Rabbit Pudding Pork, Juniper and Black IPA Pie Pearl Barley with Old Demdike and St George’s Mushroom Rhubarb and Custard Chocolate and Salt Caramel Brownies with Cherry and Elderflower Sauce Elderflower syrup Strawberry and Rose Lemonade Pudding with Saffron and Cider Brandy Custard The Ethicurean Vermouth Botanicals Vermouth Rose Lemonade The Ethicurean Cocktail Negroni

Summer

Figs Wrapped in Pork Belly with Lavender and Buffalo Mozzarella Caramelised Chicory, Labneh and Macerated Strawberry Salad Roasted Tomato and Liquorice Basil Soup Roasted Courgette and Cobnut Soup with Labneh and Ginger, Turmeric and Mint Dressing Soused Mackerel, Carrot, Fennel and Saffron with Gooseberry and Mint Granita Chilled Beetroot Soup, Par-cel, Walnut Ice Cream and Roasted Cobnut Oil Ewe’s-curd-stuffed Courgette Flowers with Fennel Sherbet Globe Artichokes with Hollandaise Sauce and Sumac Pea, Goat Bacon and Lovage Broth Scallops in Puff Pastry with Vermouth and Fennel Cream Pickled Pollack with Flame-roasted Peppers, Cucumber, Pul Biber Chilli and Water Mint Dorset Blue Vinny and Flame-roasted Peppers with Charred Little Gem John Dory with Morel Mushrooms, Flat Beans, Haricot Beans and Ham Hock Stock Mussels in Cider with Tarragon Steamed Megrim Sole with Rock Samphire and Sumac-braised Fennel Pickled rock samphire Water Buffalo Fillet with Clear Chicken Stock, Tarragon and Salt-baked Baby Beets Barbecued Horse Mackerel with Cobnut Salbitxada Sauce Fennel and Sumac Gravad Trout White Raspberry, Loganberry and Ewe’s Yoghurt Terrine with Sweet Cicely Confit Elderflower Sorbet with Fennel Sherbet and Wild Strawberries Pineapple Weed Jelly Elderflower and Lavender Marshmallows Spiced Ginger Beer Summer Elder Raw Rhubarb Smash Double Sloe Gin and Tonic

Autumn

Goat Bacon with Ox Tongue, Nasturtiums and Clarified Ham Broth Wild Mushrooms with Sourdough Toast and Thyme Stichelton Crème Fraîche Wild Mushroom and Spelt Pressed Terrine with Spinach and Rainbow Chard Swedish Knäckebröd with Cottage Cheese, Pickled Beetroot, Caraway, Beetroot Crisps and Tom Thumb Lettuce Roast Crown Prince Soup with Tandoori Spice, Walnut Oil and Crisp Sage Leaves Salt-baked Celeriac, Portobello Mushroom and Apple Soup Deep-fried Aubergine with Rose Hip Syrup Pear, Native Nape, Hazelnut, Cardamom and Ewe’s Cheese Salad Preserved Duck Leg, Chorizo, Butter Bean and Confit Tomato Pot Stew with Yin Yang Beans Wood Pigeon Breasts with Persian Spiced Bulgar Wheat, Cucumber, Aniseed and Black Cabbage Chicken Mole Venison, Cider and Quince Stew with Herbed Butter Dumplings Fish Soup with Spiced Heritage Tomatoes, Fennel Seed and English Truffle Oil Toast Slow-braised Goat’s Leg with Cider, Shallots, Lentils and Glazed Carrots Pheasant Kiev with Winter Tarragon and Strawberry Myrtle Rare Roast Sirloin of Beef with Bordelaise Sauce, Black Cabbage and Truffle Cauliflower Almond, Pear, Cardamom and Chocolate Cake Sea Buckthorn Sorbet with Apple and Vanilla Purée, Toffee Apple and Caramel, Lemon Balm Beetroot, Apple and Cobnut Crumble with Roasted White Chocolate Spoom Simple syrups for sorbets and spooms Spoom Roasted White Chocolate Spoom Cherry Spoom Italian Meringue Lord’s Lovage Apple Flip The Orchard at Barley Wood Salsify and Ogle Shield Gratin Vincent Castellano’s Venison Chorizo

Basics List of Suppliers Bibliography Acknowledgements Copyright

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