This soup is so easy to make and very quick to. Ideal for a summers evening starter or just a small refreshing pallet cleanser.



INGREDIENTS

For the soup

4 fresh cucumbers

1/2 lemon

3 tblsp white wine vinagar

1 tblsp sweet chillie sauce

1 tblsp sugar

6/7 large ice cubes salt and pepper

For the mousse

200g smoked salmon

50ml double cream

lemon juice salt and pepper

1. Peel and deseed the cucumbers and chop in to chunks.

2. Place all the ingredient for the soup in to a blender and blitz until a pale green liquid has formed.

3. Season to taste but do not over do it, remember to keep the flavor light and fresh and the taste of the cucumber should be the most prominent. Store in an air tight container in the fridge.

For the mousse place all the ingredients in to a food processor and blitz until combined,season to taste. Press the mixture through a fine sive to remove any unwanted bones. The texture should be smooth, silky and light.

To serve place the mouse in to the middle of a shallow bowl and spoon the cucumber soup around to the desired amount. Garnish with dressed frisse lettuce and serve immediatly

PAN FRIED WOOD PIGEON BREST WITH REDCURRENTS, VEGETABLE SPAGHETTI AND A PORT WINE JUS

INGREDIENTS

4 pigeon breasts

2 large carrots (straight as possible)

2 large corrgetts

fresh redcurrents

100ml of port

500ml of beef stock

Fresh pigeons can be bought from any good butcher. You can bye just the breasts if you preffer or the whole pigeon.

1. The vegatable spaghetti can be made in addvance, peel both the carrots and corrgets and square off, slice in to long thin spaghetti shaped strands. Once you have made this the spaghettie will need to be blanched and refreshed, this is a process to part cook the vegetables but still keep there colour. Drop the spaghettie in to boiling water for one and a half minutes and then imediatly plunge it into iced water. Once cool drain and pat dry.

2. To assemble the dish, have the stock on to heat through and a frying pan on also.

3. Season the skin side of the pigeon breast and place skin side down in the sizzling hot pan. After three minutes turn and seal the other side, remove from the pan and leave to rest.

4. Wilst the pigeon is reasting return the pan to the heat and deglaze wth the port, add the warm beef stock to this and reduce by atleast half.

5. As the sauce is reducing plunge the veg' spaghettie in to boilling water to warm through, remove after 30 seconds and drain and season.

6. to searv the dish, calve the pigeon breast in half and place on top of each other. Twist the spaghettie and arrange on the plate. To finish the sauce remove from the heat and wisk in a good 1oz of butter, add the redcurrents and spoon over the pigeon and around the plate. to finish garnish with fresh chopped chives and concasses.

For original recipe and many more recipes please visit my website.