chervil

Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.

INGREDIENTS SERVES 6 1 large live brown crab, about 1kg, placed in the freezer for 30 minutes before cooking Salt For the asparagus mousse: 3 sheets of bronze leaf gelatine, soaked in ice-cold water 25g unsalted butter 325g asparagus spears, trimmed of any woody parts 150ml double cream For the mayonnaise: 2 large egg yolks 1tbsp brown crab meat (from the crab above) Juice of 1 lemon 300ml light olive oil Cornish sea salt and freshly ground pepper For the asparagus salad: 12 asparagus spears, trimmed of any woody parts 1tbsp chopped chervil 40ml agrodolce vinegar 100ml good-quality olive oil DIRECTIONS First make the asparagus mousse: Soak the gelatine in a shallow dish of ice-cold water to soften.

CHERVIL a) The blacksmith uses a chervil to make horseshoes.

chopped chervil salt and pepper For the salad: 1/2 tbsp wholegrain mustard 1/2 tbsp white wine vinegar 11/2 tbsp sunflower oil 1 handful pea shoots 1 handful watercress METHOD 1.

Ingredients: Onion, finely chopped; leek, white part only, finely sliced; celery stick, finely chopped; head of celeriac, peeled and diced; 1 litre veg or chicken stock; 125ml double cream; 200g smoked mackerel fillet, skinned and broken into pieces; handful of chervil, finely chopped; light olive oil, for frying; extra virgin olive oil, for drizzling; salt and pepper.

INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.

start Aspara INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.

Finally, top the salad with the figs, pomegranate seeds and blue cheese, and finish with the chervil, if you like.

5 Finally, top the salad with the figs, pomegranate seeds and crumbled blue cheese, and with the chervil, if liked.

GRILLED MACKEREL WITH CAULIFLOWER 'FARROTTO' AND TROUT ROE 4 servings / wine pairing: Burgundy white vieilles vignes (chardonnay); Jean-Philippe Fichet INGREDIENTS; For the farrotto Salt 3/4 cup (about 5 ounces/140 grams) farro (a wheat grain) rinsed Olive oil For the cauliflower puree 1/2 cauliflower 2 cups (500 ml) whole milk, or as needed Salt 1 small bay leaf Juice of 1/4 lemon, or to taste 1/4 bunch chervil (or substitute chives), chopped For the mackerel 2 large or 4 small skin-on mackerel fillets (about 11/4 pounds/570 grams total) Olive oil Grated zest of 1 lemon, 1 lime and 1 orange 1 tablespoon trout roe A handful of baby rocket Olive oil METHOD: FARROTTO Bring a medium pot of salted water to a boil.

Chervil, a member or the parsley family, is sometimes called French parsley and is part of a classic mix of herbs, along with flat-leaf parsley, chives, and tarragon, called fines herbes.