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That time The Telegraph Magazine featured my recipes…

For the past few months, Social Pantry has been catering for the monthly Bert & May supper clubs and I’ve had the delight of creating seasonal and fun menus for each event.  Back in September, we had a few (VIP) guests to impress… The Telegraph Magazine.  Lucky for me, they loved their experience and the food went down a storm, so much so, they asked me to contribute a few recipes to their review article.

The menu I curated for the supper club highlighted seasonal ingredients and included:

CANAPES

Basil Mousse in Charcoal Pastry (v)

Nduja Sausage & Parmesan Croquets

Crispy Pigs Ears with Black Lava Salt

DINNER

STARTER

Sweet Potato Gnocchi Sage Pesto and Roasted Heirloom Tomatoes

with Pea Shoot and Lovage Salad (v)

MAIN

Pan Seared Cod with Olive Oil Mash Tonnato and Gremolata

Runner Bean, Pea and Sunflower Seed Salad with Radish

Warm Goats’ Cheese and Beetroot Tart Tatin (v)

DESSERT

Passion Fruit and Basil Meringue

Fresh Mint Tea

Toasted Almond and Sherry Fudge

Three recipes from the menu featured in The Telegraph magazine, which are perfect together for a three-course dinner party if you’d like to try them at home.

SWEET POTATO GNOCCHI 

sweet-potato-gnocchi-large_transeo_i_u9apj8ruoebjoaht0k9u7hhrjvuo-zlengruma

PHOTO CREDIT: SIMON BROWN

PAN SEARED COD WITH OLIVE OIL MASH 

cod-mash-and-tonnato-large_transeo_i_u9apj8ruoebjoaht0k9u7hhrjvuo-zlengruma

PHOTO CREDIT: SIMON BROWN

BASIL MERINGUE WITH PASSION FRUIT

basil-meringue-large_transeo_i_u9apj8ruoebjoaht0k9u7hhrjvuo-zlengruma

PHOTO CREDIT: SIMON BROWN

Read the full article here.

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