Bring a large pan of water to the boil with a tsp of salt and add the potatoes. Cook for 15 minutes until soft to touch with a fork. Once cooked, drain and place back into the pan, mash immediately and set to one side to cool.
In a medium sized sauce pan, place the haddock, bay leaf and milk to cover and bring to the boil. Simmer the fish for 1 minute and remove from heat leaving to cool for 2-3 minutes and then remove the haddock from the milk and leave to cool for a further 2 minutes. Once the fish is cool enough to handle, flake into the mashed potato along with fresh tarragon, parsley and the zest and juice of a lemon. Bring the mixture together using your hands and season with salt and white pepper. Lightly dust a baking tray with flour and spread over the fish and potato mixture, dusting another fine sprinkling of flour over the top. Leave to cool.
Bring a pan of water to the boil and place in 4 eggs. Cook for 5 minutes for soft boiled eggs. Once cooked, leave to one side to cool. Gently peel the eggs ready for making your Scotch Eggs!
Dust your hands with flour and take a quarter of the potato mixture. Flatted out into a 10cm round and place one of the peeled, soft boiled eggs in the middle. Work with potato mixture around the egg, making sure it's fully covered, and repeat with the remaining eggs.
Take 3 bowls, one for the egg mixture, one for the flour and one for the breadcrumbs. A little tip (use one hand for the wet ingredients and one for the dry, other wise things are going to get a bit messy!) Firstly, place your covered egg into the flour, egg and then into the breadcrumbs and repeat to ensure the potato is fully coated! Either place this into the fridge and leave over night, or if you're making these to serve straight away, prepare your deep-fat-fryer.
Pre-heat your over to 175ºc. Place the coated eggs into a hot deep-fat-fryer , cook until golden brown and then place on a baking tray into a hot oven and cook for a further 5 minutes.
Whilst the Scotch Eggs are in the oven, cook the asparagus in a pan of boiling water for 1 minute, drain, and add 25g salted butter, salt and pepper. Slice the scotch egg in half and season the egg with black pepper and serve with cooked asparagus.
For a gluten free variation, replace the flour with Doves Gluten Free and dry some Gluten Bread and blend to a fine crumb.
Duck is something that Lincolnshire has plenty of, yet at home it is so under eaten! A lot of people are put off by the idea of having to cook duck, but it's as simple as cooking steak, and it has the most beautiful flavour! For well-done duck, clench your fist tightly and a well cooked duck will resemble the tenderness of the skin area next to your thumb, for medium lightly clench your first and for rare, release you first completely. Just like most meats, always allow 5 minutes for the Duck to rest and finish cooking.
Pre-heat an oven to 150ºc
To prepare the duck breasts trim off the excess fat that over-hangs the meat and keep to one side as this will be used to flavour the potatoes. With a sharp knife score the skin, making sure you don't cut through to the meat. Cover and place back into the fridge.
To make the Squash Puree, to a large sauce pan, add the prepared squash, cover with water and add butter, a bay leaf and salt and pepper to season. Bring the water to the boil and simmer for 20 minutes until the squash is soft and tender. Place the cooked squash straight into a blender and reduce the left over liquid for 2-3 minutes, removing the bay leaf. Place the lid on your blender and add 2 tbsp's of the reduced liquid. Blend on a medium speed gradually add the liquid back into the cooked squash. Once you reach a puree consistency discard the remaining liquid. Add the honey to the squash puree, blend, and season to taste. This can be prepared the day before and when you're ready to serve, heat up gently in a sauce pan.
To make the fondant potatoes by cut off the ends to flatten and cut the potato in half, creating equal rounds. On a high heat, place the potatoes into a heavy based sauce pan and add 100g of butter, the excess duck fat, sage, crushed garlic and a bay leaf. After around 5 minutes, once the potatoes are sealed on both sides and the butter has become frothy, filly the pan with cold water to just cover the potatoes and bring to the boil. Cook for a further 5 minutes and then place into you pre-heated over and cook for 15 minutes.
To cook the duck, place a heavy based saucepan on a medium heat and add the Lincolnshire rapeseed oil. Season the fat side of the duck with salt and pepper, place fat side down into the hot saucepan and cook for 4 minutes. Turn the duck breasts over and add butter, garlic and sage to the pan and cook for a further 2 minutes. Turn the duck breasts back on their skin side and baste with the oil and butter minutes for a further 2 minutes for duck that's cooked medium/rare. Remove the duck from the pan and rest on a wooden board of cool surface for 3-5 minutes.
Remove the fondant potatoes from the oven and add back into the pan used to cook the duck. Place on a high heat and crisp all sides of the potato.
Whilst the potatoes are cooking in their final stage, place the kale into a pan of boiling water and cook for 30 seconds. Drain and add butter into the pan, replacing the kale and season with salt and pepper.
To serve, place a table spoon of puree onto each plate, add the fondant potato and kale, slice the duck breast and place on top, serving with a homemade gravy or jus.
To make this old classic, place the milk, sugar & vanilla pod in a saucepan and bring to the boil. Wash the rice and drain well, add to the milk & simmer for 30 minutes. Take the rice mixture off the heat and add the butter and cream. Mix well and leave to one side.
At its best between February – April, Purple Sprouting Broccoli will pack a punch a vibrancy and crunch to any dish. Keep it local, as Britain’s biggest purple sprouting broccoli farm is based just near Boston! Serve with your favourite sunday roast, or try my simple steamed Broccoli & Hollandaise Sauce recipe, for the most simple and tasty spring-starter.
To make the hollandaise sauce, place the butter in a plastic jug and gently melt in the microwave. Skim any white solids from the surface and discard.
Place a medium glass bowl over a pan of simmer water & add the egg yolks, white wine vinegar, a pinch of salt and lemon juice. Whisk together for 4-5 minutes and slowly start to add the warm melted butter. Whisk continually until pale and thick, around a further 3-5 minutes. Fold the chopped tarragon into the sauce and leave to one side.
Place the Broccoli in a pan of boiling water and boil for 2 minutes. Remove from the water and leave to stand for a further minute, allowing the broccoli to carry on cooking from its heat.
To serve, place 2-3 sprigs of broccoli onto a small plate and spoon over a generous helping of Hollandaise Sauce.
Don't forget to pick up your copy of The Lincoln Journal to see my Product of the month each and every month!