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4 WAYS with SEASONAL FRUIT
Serves: 4-6 Prep Time: 45 Minutes Cooking Time: 35 Minutes
INGREDIENTS
2 x Grain fed chicken fillets
2 x Outdoor reared Pork loin steaks
2 x Sykes House Farm lamb leg steaks
1 x Yorkshire Duck breast
2 x fresh apricots
1 x flat peach
1/2 red or green chilli
100g x gooseberries
100g x Yorkshire raspberries
Cold pressed Rapeseed oil
2 x lemons
1 teaspoon caster sugar
1 x small knob of ginger – grated
Handful of basil
Baby salad leaves such as watercress,
rocket, spinach or curly endive
Soft herbs such as dill, chervil or flat
parsley
1 tablespoon white wine vinegar
Extra virgin olive oil
30g walnuts
1 x sprig thyme
1 x clove garlic
METHOD
For the chicken and apricot
Butterfly open the chicken breast and place into a bowl. Marinate the chicken with a squeeze of lemon, 2 teaspoons of rapeseed oil, 1 sprig of thyme and a clove of crushed garlic for 2-3 hours. Preheat the BBQ. To finish, carefully place the chicken onto the BBQ and season with sea salt and cracked pepper. Grill for 4-5 minutes until the chicken has visibly cooked around the edge. Flip the chicken. Half and de-stone the apricots and gently coat with a drizzle of rapeseed oil. Place the apricots onto the BBQ and grill until slightly charred. Remove the chicken and rest somewhere warm for 3-4 minutes. Serve with the grilled apricots and a fresh green, herby salad.
For the lamb and peach
Remove the lamb from the fridge and bring to room temperature. Preheat the BBQ. Season the lamb with sea salt and pepper and a drizzle of rapeseed oil. Place onto the BBQ and grill for 3-4 minutes on each side. When cooked to your liking, remove the lamb and rest somewhere warm for 4-5 minutes. Whilst resting, de-stone and slice the peaches. Grill on each side until slightly charred. Remove the peaches and place in a bowl with 4-5 thinly sliced basil leaves, a drizzle of olive oil, 1/2 a finely diced chilli and a small pinch of sea salt. When rested, carve and serve the lamb
topped with the warm BBQ peaches.
For the pork and gooseberry
Preheat the BBQ. Pull the pork steaks out of the fridge and bring to room temperature. Season with sea salt and pepper and place the steaks onto the BBQ. Cook for 5-6 minutes on each side. Remove from the grill and rest somewhere warm for 4-5 minutes. Half the gooseberries and place them into a small saucepan with a teaspoon of sugar and the ginger. Simmer for 10-12 minutes until the berries have broken down and the sugar has
dissolved. Stir together and crush the berries to form a chutney-like
sauce. Set aside. To serve, carve the rested steaks and top with the
warm gooseberry sauce.
For the duck and raspberry
Prepare and cook the duck as per my Perfect duck breast recipe. Set aside and chill overnight. To make the dressing, place 12 raspberries, 1 tablespoon of white wine vinegar, 4 tablespoons of olive oil and a pinch of salt into a small bowl or measuring jug. Blitz until smooth. To serve, thinly slice the cold duck and toss with a selection of baby leaves, the walnuts and a good drizzle of the raspberry dressing.
