Roast · A Very British Cookbook by Verberne, Marcus -- Read -- Imperial Library of Trantor

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Index

Cover Title Page Contents Introduction by Iqbal Wahhab Introduction by Marcus Verberne carving

Your tools and their upkeep Carving tips Carving roast chicken and other birds Carving roast fore rib of beef Carving roast leg of lamb or mutton Carving a centre-cut roast saddle of lamb Carving roast loin of pork

breakfast

Eggs Benedict Fried duck’s egg with baby squid, chorizo and wild garlic The ‘Mighty’ full Borough Drop scones with yoghurt cream and summer berries Black pudding hash with a fried egg and girolles Bubble ’n’ Squeak Porridge Smoked haddock kedgeree Grilled kippers with lemon butter Eggy bread with crispy bacon and roast bananas in golden syrup Toasted crumpets with poached eggs, Bath Pig chorizo and sweetcorn Crumpets Baked beans

from the sea

Salt-baked wild sea bass Roasted brill with brown shrimps and capers Herb-crusted fillet of pollack with seashore vegetables and oyster cream Gin-cured salmon with soused cucumber Pan-fried gurnard fillet with clams in cider and wild boar pancetta Baked razor clams with a chorizo crust Monkfish curry with crispy spiced shallots Pan-fried scallops with whipped cauliflower and cobnut butter Herb-roasted fillet of wild sea trout with a warm spring vegetable salad and crackling Garfish fingers and chips with tartare sauce Wild sea bass with Dublin Bay prawns and summer vegetables in a saffron broth Marinated Manx queenies with lime, peas and dill Crab on toast Mussel and fennel broth Steamed mussels in cider with smoked bacon and Cox’s apple Mum’s fish pie Scrumpy-battered rock oysters with sweet apple and shallot vinegar

poultry

Cock-a-leekie Roast chicken with sage-roasted squash, smoked bacon and creamed sweetcorn Chicken, leek and oyster mushroom pie Roasted corn-fed duck with thyme-roasted beetroot and blood orange sauce Guinea fowl braised in sherry with morels and wild garlic Roast Christmas turkey Baked goose eggs with chicken livers, bacon and sourdough soldiers Roast goose with baked Cox’s apples stuffed with boozy prunes and walnuts

lamb, mutton and goat

Anchovy-rubbed, hay-baked leg of mutton with parsley and caper sauce Pan-fried lamb’s sweetbreads with smoked bacon and pea shoots Barbecued fillet of lamb neck with a spelt, lemon and herb salad and cucumber yoghurt Slow-roasted shoulder of lamb with rosemary root vegetables and Mum’s mint relish Lancashire hotpot Crispy breast of lamb with a minted spring vegetable salad Roasted rack of lamb with buttered turnips and baker’s potatoes Crumbed lambs’ brains with a broad bean and caper salad Pan-fried lambs’ kidneys with bacon and girolles on a boxty pancake Goat curry

pork

Ham hock and girolle pie with pease pudding Slow-roasted pork belly with mashed potato and Bramley apple sauce Braised pork cheeks in cider with black pudding and butter beans Breaded pork cutlet with a fried duck’s egg, anchovies and capers Roast suckling pig Honey-glazed leg of ham Crispy pork and wild herb salad with cobnuts and elderberries Ham and garden pea soup

beef

Roast fore rib of beef Salt beef croquettes with whipped peas and dandelion Borough Burger Chargrilled 1kg T-bone steak with scrumpy-battered onion rings Beef shin and ale pie with a suet crust and baked bone marrow Steak and kidney pudding Braised short ribs in porter with battered rock oysters Oxtail and root vegetable soup Jellied ox tongue with pickled beets and horseradish

game

Wild rabbit and dandelion salad with elderberries and pea shoots Gamekeeper’s terrine Traditional roast grouse with parsnip crisps and rowan berry jelly Roast partridge with creamed spelt, rainbow chard and winter chanterelles Fillet of red deer Wellington with haggis, girolles and bashed neeps Clear game broth with pearl barley and Laphroaig single malt Braised red deer shanks with dried sour cherries Wild rabbit and cider pie with snails and ramsons Gamekeeper’s pie Hare and poached quince salad with foraged herbs and crispy bacon Roast pheasant breast with creamed Brussels sprouts, smoked bacon and roasted chestnuts Roast mallard with a gamekeeper’s pie and elderberry sauce

vegetables

Heritage tomatoes on toast with celery hearts and shaved Berkswell Chilled golden tomato soup with buffalo mozzarella and basil Steamed asparagus with St George’s mushrooms and wild garlic Chilled, minted pea soup with preserved lemon and goat’s curd Crisp summer vegetable salad with shaved Caerphilly Chicory and apple coleslaw with kohlrabi and golden raisins Shaved asparagus, fennel and blood orange salad Mixed beetroot and blood orange salad with foraged herbs and Ragstone goat’s cheese Sprout top hearts with roasted chestnuts and wild boar pancetta Celeriac and apple soup with toasted walnuts Sweetcorn and smoked haddock chowder Heritage squash and goat’s curd tart with pickled walnuts

puddings

Sticky date pudding with poached autumn fruits and clotted cream Warm tapioca pudding with rhubarb and stem ginger compote Cox’s apple and bramble crumble with custard Eton mess with strawberries and elderflower Cinnamon ring doughnut with a Perry-poached pear and hot chocolate sauce Mrs Wade’s plum and almond tart with bay leaf ice cream Almond cake with poached apricots and yoghurt cream Soft-centred chocolate pudding with sea-salted caramel ice cream Blood orange jelly with Jaffa ripple ice cream Sloe gin jelly with clotted cream ice cream Elderflower and summer berry jelly with vanilla ice cream Pimm’s Jelly with mint choc chip ice cream

basics

Bashed neeps Creamed sweetcorn Sage-roasted heritage squash with smoked bacon Mashed potato Roast potatoes Thrice-cooked chips Scrumpy-battered onion rings Boxty pancakes Savoury pancakes Whipped peas Pickled red cabbage (the traditional accompaniment for Lancashire hotpot) Yorkshire puddings Suet pastry Preserved lemons Bramley apple sauce Bread sauce Mum’s mint relish Mayonnaise Tartare sauce Horseradish cream Lemon and rapeseed oil dressing Vinaigrette Blood orange, honey and mustard dressing Rowan berry jelly Gravy Gravy for roast beef Gravy for roast chicken Gravy for game Gravy for roast lamb Gravy for roast pork Beef or veal stock Chicken stock Lamb stock Fish stock

cocktails and wine

Spring flavours Summer flavours Autumn flavours Winter flavours Unusual

Thank you eCopyright

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