These were prepared for BBC Radio Nottingham by David Corke from the city's new Fresh Restaurant. And as we get deeper into spring the emphasis is on using fresh ingredients wherever possible.
So here for you your delight are Black Pudding and Baby Spinach Salad, Char-grilled Sirloin Steak with Red Wine Gravy - and Chocolate Mousse for dessert! Enjoy!
Black Pudding and Baby Spinach Salad with Mixed Leaves and Basil Oil
 | | Black pudding and spinach salad |
Ingredients:
10oz of Black Pudding
2oz of English Baby Spinach
¼ of Frizzy lettuce
¼ of Endive lettuce
1oz of Basil oil
Method:
Pan fry the black pudding in a little butter until golden and remove from the heat.
Place the spinach in a small sauce pan, again in a little butter and wilt slowly. Place the spinach in the middle of the plate and place the leaves on top to create a nice stack.
Drop the black pudding pieces on top and garnish with the basil oil.
Char-grilled Sirloin Steak on a Tian of Mashed Potato, Glazed Carrots and Red Wine Gravy
 | | Chef - David Corke |
Ingredients:
8oz Sirloin steak
10oz of Mashed Potato (Maris Piper)
4oz of Carrots
Red wine Gravy
Method:
Place the potatoes in boiling water for 20 minutes, drain and mash with butter, milk and salt and pepper.
Place the carrots in some boiling water and a knob of butter, and cook to your satisfaction.
Get your griddle nice and hot and grill your steak to your satisfaction. Stack the potato and carrots in the middle of the plate. Place the steak on top and drizzle with the red wine gravy.
Chocolate Mousse with English Summer Berries and Sauce Anglaise
 | | Chocolate mousse |
Ingredients:
8oz Melted chocolate
1 pint of whipped cream
2oz of Gelatine Icing sugar
8oz mixed summer fruits
Method:
Melt the chocolate on a saucepan and fold in the whipped cream.
Add the gelatine and icing sugar and stir into the mix.
Place the mousse into small ramekins and place in the fridge for 12 hours to set.
Again, place the mousse in the middle of the plate and drizzle the sauce over the dessert. Decorate the plate with the forest berries and dust with icing sugar.
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