Fresh Friday | 20 March

This week’s menu is a little bit gourmet quirky.

We begin with an old family favourite “comfort food” main course. Baked turkey bubble and squeak, with “naughty porty” gravy.

The turkey breast is roasted and diced into large cubes, then folded into a traditional Bubble and Squeak mixture, made with mashed Desiree potatoes, braised cabbage, diced carrots and a little bit of buttered spinach. The final addition is some cheese and bread crumbs, to give it a crunchy top when baked.

It’s served with a “naughty porty” gravy, rich with leeks and port wine.

Sounds perfect for a couch or comfortable chair, and a good movie.

For dessert I am bringing out the big guns, a Belgian Royal eclair, filled with our dark Belgian chocolate mousse, topped with fresh raspberries, dark chocolate ganache and roasted hazelnuts.

Eclairs are a favourite of many people, and this is one to remember.

I will leave you with that thought.

Cheers,

Peter