An English Vineyard Cookbook

Peter Gladwin is a prominent chef in the City of London, at the forefront of glamorous entertaining. Peter’s achievements within the hospitality industry have grown throughout his career: he runs one of London’s most successful catering companies, Party Ingredients; two acclaimed restaurant groups; a wine import business; and produces fine English wines and pure-bred livestock from his farm in West Sussex. He has also authored three previous cookbooks.

Introduction 6

 

SPRING 10

 

March 18

March Salad: Beetroot, Goat's Milk Curds & Wild Garlic Pesto Salad 20

Scallop Caroaccio with Beetroot Purée Crème Fraiche & Lemon Verbena 23

Smoked Haddock & New Season Leek Gougère 24

Wild Garlic Pesto 26

Selsey Crab & Wild Garlic Linguini 27

Wood Pigeon Breasts with Pickled Walnuts 29

Shed Chorizo 30

Rhubarb & Hazelnut Crumble 33

Almond Polenta Cake with Rosemary Syrup 34

 

April 36

Salmon Trout Gravadlax 38

April Salad: Tenderstem Broccoli, Dandelion, Radish, Spring Onion, Toasted Hazelnuts & Asian Dressing 41

Chargrilled Cuttlefish, Roasted Peppers, Black Ink Sauce 42

English Calf's Liver with Pickled Cucumber, Crispy Bacon & Spring Greens 45

Spring Onion, Baby Carrot & Mushroom Orzo Risotto 46

Stuffed Rabbit Saddle, Three-cornered Leek & Pickled Beetroot Onions 48

St George's Custard Tart 51

Faster Simnel Cake 52

 

May 54

Roasted Asparagus, Poached Egg & Savoury Granola 56

Sea Bream Tartare Tomato Cucumber & Wasabi 59

May Salad: Wild Fennel, Purple Cauliflower, Asparagus & Quail Eggs 60

Baked Sea Bass, Purple Cauliflower, Samphire & Cockles 63

Lamb Rump with Merguez & Rose Petals 64

Buttermilk Quail with Peas & Lovage 66

Carrot and Caraway Houmous 67

Lemon Verbena Boodle with Thyme Shortbread 69

Dark Chocolate & Granola Tiffin 70

 

 

SUMMER 72

 

June 80

Chilled Pea & Mint Velvet with Smoked Salmon 82

Chargrilled Courgettes with Giant Couscous, Red Onion & Marigold 85

Elderflower Champagne 86

June Salad: Kohlrabi, Goat's Cheese & Broad Beans 87

King's Scallops, Crispy Bacon, Pea & Elderflower 88

Pork Schnitzel, Fennel, Apricot & Marjoram 91

Lamb Sweetbreads & Cutlets with Morels 92

Berroffee Pie 95

Wild Strawberry & Elderflower Posset 96

 

July 98

July Salad: Heritage Carrots, Thyme, Honey & Almonds 101

Spicy Crab Paté 102

Baked Field Mushrooms, Brighton Blue & Redcurrants 103

There's Nothing like a Good Beef Burger with Tomato Relish 104

Cold Duck Breast, Tarragon, Berries & Rocket 107

Wood-Fire Roasted Red Snapper 108

Pegch Meba Homemade Vanilla Ice Cream & Nutty Wild 111

Cherry Clafoutis 112

 

August 114

Giant Puffball with Soggy Bread & Tomato Salad 116

Tomato Gazpacho 118

Cucumber & Chilli Chicken Salad 119

Barbecued Lamb's Kidneys, Fresh Mint Jelly 121

Poached Salmon with Watercress Vichyssoise 122

August Salad: Heritage Tomatoes, Burrata, Apple Marigold & Balsamic Pearls 125

Moorland Grouse with Elderberries, Tarragon & Mushrooms 126

Mulberry Pavlova 129

Bramble, Elderberry & Red Clover Fool 130

 

AUTUMN 132

 

September 140

 

Tempura Marrow with Sweet Chilli 142

Seashore Soup 143

September Salad: Mixed Garden Beans, Butternut & Seeds with Oat Milk Yoghurt Dressing 145

Monkfish & Chard "En Crouie' 146

Onion Squash Gnocchi, Spinach & Chanterelles 149

Chargrilled Pork Tenderloin, Cox's Apples & Sage 150

Spatchcocked Barbecued Chicken with Bramble & Apple Salsa 153

Pear & Blackberry Cobbler 154

Apple & Plum Frangipane Slice 156

 

October 158

 

Pumpkin Scones, Whipped Goat's Cheese & Damsons 160

October Salad: Last of the Summer Leaves & Beetroot Falafel 163

Harvest Sausage Rolls 164

Cox's Apple & Rosehip Chutney 165

Stuffed Aubergine, Cauliflower, Raisin & Almond 166

Rec Gurnard with Butternut Risotto 169

Braised Venison with Grapes, Chestnuts & Red Wine 170

Olivia's Sloe Gin Chocolate Truffles 173

Treacle & Quince Tart 174

 

November 176

 

Medlar Jelly 178

Wild Mushroom & Hazelnut Cheese Soufflé 181

Leek Hearts, Sour Cream, Sunflower Seeds & Truffle 182

November Salad: Root Vegetables with Pheasant Comice Pear & Walnuts 183

Fallow Deer Loin, Hispi Red Cabbage, Honey, Seed & Mint Gastrique 185

Partridge Saltimbocca 186

Pollock En Papillote 187

Grandmother's Mincemeat & Baked Apples 188

Poor Knights of Windsor with Port Chantilly 190

 

WINTER 192

 

December 200

 

Potted Goose with Orange, Cranberry & Chestnuts 203

December Salad: Brussels Sprouts, Apple, Mature Cheddar & Candied Walnuts 204

Pan-Roasted Cauliflower Steak, Cranberry, Walnut & Lovage Salsa 207

Smoked Mackerel Croquettes, Pickled Winter Salad, Horseradish Cream 208

Christmas Gammon with Stem Ginger, Star Anise & Chargrilled Clementine 211

Venison Wellington, Horseradish Emulsion 212

Fir Cone Chocolate Ganache, Douglas Fir Cream & Caramelized Cranberries 215

Yuletide Strudel: Apple, Mincemeat, Walnuts & Cranberries 216

 

January 218

 

January Salad: Celeriac, Kalettes, Pink Grapetruit & Caesar Dressing 221

Game Poacher's Soup with Wild Herb Dumplings 222

Bridget's Raw Citrus Marmalade 223

Beetroot & Goat's Cheese Tarte Tatin 224

River Trout, Capers, Fennel Tops & Caviar 227

Spiced Hogget, Golden Raisins, Pistachio and Pomegranate 228

Slow-Cooked Beef with Mustard Croutes 230

Fruit & Nut Loaf with Mature Cheddar 231

Trinitv Burnt Cream 232

 

February 234

 

Pancakes Galore 236

Jerusalem Artichoke Shells 237

Baked Cod, Dulse Seaweed Tapenade, Parsnip Purée 239

February Salad: Red Rice, Carrot, Beetroot & Wild Leaves, Tahini Emulsion 240

Celeriac, Wild Mushroom & Lentil 'Lasagne" 243

Suffolk Hare & Ale Bonbons 244

Steak & Oyster Pie 247

Toffee Ginger Pudding, Rhubarb & Orange 248

Espresso Mocha Cheesecake 251

 

About the author 252

Index 254

Acknowledgements/ conversion chart 256