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sliced smoked salmon 1 sliced red onion 1 sliced cucumber 3 hard-boiled eggs 3 sliced tomatoes 3 oz.
Stephen Harris is chef patron of the Sportsman, Seasalter, Kent Serves 6 shoulder, loin or leg of pork 1 salt, pepper pork bones onion 1, stuck with 3 cloves carrot 1, sliced bouquet garni oil butter 30g flour 1 tbsp Cox's orange pippins 6 large Buy the pork a good 24 hours before you intend to cook it.
3/4 pound ground beef 2 tablespoons uncooked rice 2 onions, 1 grated and 1 sliced 1 1/2 teaspoons ketchup 1 egg Salt and pepper to taste 1 large can tomatoes 1 large can tomato soup (or sauce) 1/2 cup brown sugar Lemon juice to taste About 6 ginger snaps Noodles Butter. 1. Boil cabbage in water about 15 to 20 minutes.
To serve: goat's curd 200g (use fresh goat's cheese if unavailable) fennel bulb 1 small, trimmed green eating apple 1, sliced carrots 3 medium (preferably heritage) new season's peas 150g, blanched (use frozen if unavailable) watercress 1 bunch extra virgin olive oil to drizzle Slice the fennel finely crossways.
Arrange the slices of 1 sliced avocado on top of the ceviche and serve this delicious dish with a wedge of lime.
Fill the skins with ½ cup shredded lettuce, 1 sliced tomato, ½ cup sliced black olives, and 1 peeled and diced avocado.
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Breads - 1 Slice of bread or 1/2 muffin.
Add 1 slice pineapple to plate.
4 sliced basil leaves.
8oz sliced mushrooms.
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