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Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

First Courses

Main Courses

Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas
Char-grilled Fillet of Halibut on a Bed of Spinach, with Jersey Royals, Spring Vegetables, Tarragon and Chervil Juice
Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce
Breast of Goosnargh Duckling with Fondant Potatoes, Dumplings made from the leg and Mead-scented Sauce
Roast Rack of Spring Lamb with Spring Vegetables, Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice

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In this section

Char-grilled Asparagus on a Bed of Champ with Chervil Sauce

Pressed Terrine of Ham Hock with Parsley Potatoes and Mustard Dressing

Hollandaise and Chicken Soup

Warm Salad of Trout and Celeriac with Tartare Dressing and Anchovy Croûtons

Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas

Char-grilled Fillet of Halibut on a Bed of Spinach, with Jersey Royals, Spring Vegetables and Tarragon and Chervil Juice

Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce

Breast of Goosnargh Duckling with Fondant Potatoes, Dumplings made from the Leg and Mead-scented Sauce

Roast Rack of Lamb with Spring Vegetables, Hot-Pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice

Baked Egg Custard, Scented with Rosewater, Served with Elderflower Sorbet and Crystallized Strawberries

Rich Chocolate and Orange Pots with White Chocolate Ice-Cream

Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots

Compote of Caramelized Rhubarb with Elderflower Cream and Rhubarb Sorbet

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