Thanks to everyone who attend our demos at the Holdenby Foodshow over the weekend. Many of you requested copies of the recipes demonstrated – so here are the first batch.

Poached Organic Salmon with Minted English Peas and Girolle Mushrooms

Serves Four

4 x 150g Organic Salmon Fillets (skin on)
1 Packet of Pea Shoots (picked and washed)
200g Girolle mushrooms (stalks scraped, washed and drained)
400g Fresh English Peas (podded)
150g Unsalted Butter (room temperature)
4 Leaves of fresh mint
2g Curly parsley (finely chopped)
Salt
Ground White Pepper
100ml Mellow Yellow Rapeseed Oil

Method:
1.Vac-pac the salmon fillets with a little Mellow Yellow rapeseed oil and a piece of zest of lemon. Or alternatively if the salmon is being pan fried place the salmon fillet into seasoned flour skin side down and shake off any excess flour. Take half of the butter and with a pastry brush, brush a thin layer on the floured skin side. Put aside in a thick bottomed sauce pan add 500ml of water and 100g of butter, bring to the boil.

2.Half fill a medium sized saucepan with water and heat to 65c. Keep on a low heat to maintain a constant temperature, checking with a thermometer.
3. Place the vac-pac salmon pieces into the 65c water and cook for 10 minutes with a timer. If pan frying the salmon, heat a non-stick frying pan to a medium heat and add the rapeseed oil.
4.Season the salmon fillets on the flesh side with the salt and ground white pepper.
5.Place the salmon fillets skin side down into the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat.
6. While the salmon is cooking, add the peas to the water and butter mix and simmer gently for 3-4 minutes until the peas are tender.
7.If pan frying the salmon, cook it on the skin side for approx 5 minutes and then turn it over onto the flesh side and continue cooking for a further 4-5 minutes on a medium to low heat.
8. Drain the peas from the water and butter mix, but keep the cooking liquor. Place the hot peas into a food processor.
9. Roughly chop the fresh mint leaves and add them to the hot peas.
10. Pulse the food processor until the peas are crushed and add a little of the drained cooking liquor to keep the crushed peas moist. Remove the crushed peas from the food processor and put aside and keep warm.
11.Heat a non-stick frying pan to a high heat and add a little Mellow Yellow rapeseed oil, then add the girolle mushrooms and pan fry for 2-3 minutes.
12. As the mushrooms are just finishing cooking add the finely chopped curly parsley and mix thoroughly. Remove the mushrooms from the frying pan and drain on to some kitchen paper.
13. As the pan fried salmon is finishing cooking add the remaining butter and turn the heat up slightly so the butter stars to foam and spoon this over the salmon. Remove the salmon from the pan and place on some kitchen paper to remove any excess oil.
14.Remove the vac-pac salmon from the water and cut open the bags. Remove the cooked salmon and place on some kitchen paper to also remove any excess juices.

To Serve:
Place a spoon of the crushed peas and mint in the middle of the serving bowl and place the organic salmon fillet (poached or pan fried) on top. Spoon the pan fried girolle mushrooms around the salmon, garnish with the pea shoots. Then drizzle a little of the remaining Mellow Yellow rapeseed oil over the salmon and mushrooms.

Scotch Eggs

Ingredients

• 4 large free-range eggs
• 275g Cumberland sausage meat
• salt and freshly ground black pepper
• 125g/4oz plain flour, seasoned with salt
• 1 free-range egg, beaten
• 125g panko breadcrumbs
• vegetable oil, for deep frying

Preparation method
1. Place the eggs, in to boiling water for exactly 6 minutes.
2. Remove the eggs and place into iced water immediately.
3. Drain the cooled eggs after about 5 minutes.
4. Then carefully peel the eggs.
5. Divide the sausage meat mixture into four and flatten each out on the palm of your hand.
6. Place the egg into the centre of the flattened sausage meat and carefully wrap the meat around the egg. Ensuring it covers all the egg and is well sealed.
7. Dip each sausage meat-coated egg in the seasoned flour, rolling to coat completely, then dip and roll into the beaten egg and then into the breadcrumbs do this twice so that you get a nice coating on the egg.
8. Heat the deep fat fryer to 170c.
9. Carefully place each scotch egg into the hot oil and deep-fry for 6-8 minutes, until golden and crisp and the sausage meat is completely cooked.
10. Carefully remove from the oil with a slotted spoon and drain onto a cloth.

Farrington’s Parsley and Caper Mayonnaise
Ingredients
• Farrington Garlic mayonnaise
• Lilliput capers
• 4 medium banana shallots
• 1 bunch fresh parsley

Preparation Method
1. Finely dice the banana shallots & run under cold water for a few minutes to remove any harshness in taste.
2. Chop the bunch of parsley finely.
3. Roughly chop the capers.
4. Add all the ingredients into the garlic mayonnaise mix and season.