Gary has created two of his favourite summer dishes this week, the first being grilled Goosnargh chicken breast, salsa verde
with summer vegetables and Jersey Royals.
For the salsa verde
- 50g/2oz white breadcrumbs; 1 1/2 tbsp of red wine vinegar; basil, small bunch; flat-leafed parsley, small bunch; 3 garlic cloves, chopped; 1/2 tsp salt and freshly ground black pepper; 120ml/4fl oz olive oil; 6 anchovy fillets, roughly chopped; 1tbsp salted capers, rinsed; 2 eggs Method: Put salmon and cod in a large deep container.
There was a choice of two mains, Crispy Chicken Supreme with braised leeks and Prosecco cream or Chargrilled Seabass Fillet with salsa verde
. Both were served with fries.
50g rocket leaves, chopped, to serve For the salsa verde
Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde
to make this simple yet super-tasty salad Recipe of the day brought to you in association with BBC Good Food Magazine.
1: GRIDDLED BRITISH ASPARAGUS AND SHALLOTS WITH SALSA VERDE
AND BURRATA Ingredients Serves 4 and 1 small jar 1/2 garlic clove 2tbsp red wine vinegar 4 anchovies (in oil, not salt) 30g flat leaf parsley, just the leaves 30g basil, just the leaves Zest of 1 lemon 2tbsp capers 150ml olive oil Salt and freshly ground black pepper 2 echalions 500g British asparagus 1 burrata Directions Place the garlic, red wine vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse.
The menu includes: Butterbeans on toast with chorizo, sundried tomatoes, paprika, creme fraiche halloumi; honey and mint halloumi rosti with smashed avocado, salsa verde
, scrambled eggs; Chilli Benedict with spice-rubbed halloumi, shredded ham hock, toasted muffin, poached egg, pickled chillies, paprika hollandaise; Halloumi duck egg frittata with red peppers, cherry tomatoes, chilli jam cucumber dressing; House waffle with halloumi, spinach, streaky bacon, red onion, maple syrup.
3 To make the salsa verde
, add all the ingredients to a blender and blitz until smooth.
Meanwhile, make the Scallion Salsa Verde
. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.
Among the options that were presented during the food tasting session were a prawn and avocado with grapefruit guacamole, fondant potato, fried crispy garlic flakes, Norwegian smoked salmon tian with salsa verde
and grilled Australian tenderloin of beef.
For seafood lovers, a notable dish is the mackerel with salsa verde
. If you've never experienced this fish without any of that gamey, seaside smell or aftertaste, you're in for a surprise.
The recipes range from Poached Cod in Tomato-Garlic Broth; Tuscan Soup with Bread, Beans and Greens; Mushroom Pork Omelet; Miso-Ginger Chicken Salad; and Vietnamese Meatball Lettuce Wraps; to Toasted Pearl Couscous; Lemon Grass-Coconut Tofu; Potato Salad and Smoked Trout; Seared Strip Steak with Almond-Rosemary Salsa Verde
; and Buckwheat Apple Pancakes.