Step into spring menu

The menu

• Starters & nibbles

  Scallops and chorizo

• Main course

  Everyday roast chicken

• Purple sprouting broccoli with anchovy

• Side dishes

  Roast potatoes

• Desserts

  Fast rhubarb tart with mascarpone cream

Menu ingredients

Serves

• Fruit and vegetables

  • 4 spring onions, trimmed and sliced

  • 2 red chillies, thickly sliced

  • 4 cloves of garlic, squashed

  • a large lemon

  • 6 sprigs thyme

  • 450g/16oz purple sprouting broccoli

  • 4 whole garlic cloves

  • ½ lemon, juice only

  • 16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz)

  • 8 garlic cloves

  • 8 sprigs thyme

  • 5-6 stalks rhubarb

• Tins, packets and jars

  • pinch dried chilli flakes

  • 6 anchovy fillets, chopped

• Cooking ingredients

  • 2 tbsp runny honey

  • 75ml/3fl oz olive oil

  • salt and freshly ground black pepper

  • 5 tbsp extra virgin olive oil

  • salt and freshly ground black pepper

  • sea salt

  • good shake of light brown sugar

  • flour, for dusting

  • 2 tbsp unrefined caster sugar

  • 2-3 drops vanilla extract

• Dairy, eggs and chilled

  • 5 tbsp duck fat

  • frozen ready-rolled all-butter puff pastry, defrosted

  • 1 tsp butter, for greasing

  • 2 large organic eggs, separated

  • 250g/9oz tub mascarpone

• Meat, fish and poultry

  • 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin

  • 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)

  • a small, free-range roasting chicken

• Other

  • toasted ciabatta, to serve