Prep time:
Cooking time: 10 minutes
Total time:
Serves: 4
1tbsp chopped chives
100ml double cream
600ml vegetable stock
150g asparagus tips (chopped into 5mm pieces)
250g washed watercress
1 large potato (peeled & cut into 2 cm chunks)
½ an onion, finely diced
25g unsalted butter
4 Baker’s Bicycle Mini Multigrain Tin Loaves
The only Red Tractor certified bakery in the country - because they use 100% British wheat – the Baker’s Bicycle range includes such delights as ciabatta-style panini rolls perfect for toasties, glazed brioche buns and something unique they invented: the scioche, which is a combination of a scone and a brioche.
All the bread is made from scratch at their bakery, with doughs proving for 24 to 48 hours – so none of the quick-acting yeasts used in industrial bread production. You will find the range in selected food emporia, delis and specialist farm shops (see their website for details) not in bread racks, but in the freezer cabinet. Managing director Simon Cannell explains their philosophy: “We freeze straight from the oven, to seal in all the flavour, freshness and goodness. All the serious gourmet has to do, is thaw and adore…” Method for the Mint Hollandaise Sauce To Serve Heat the gravy in a pan and drop in the sliced lamb to gently heat through. Cut the rolls open and cover the base with salad, a slice of tomato and some rings of red onion. Top with the sliced lamb and drizzle gravy over to soak into the base. Add a generous dollop of the mint hollandaise, pop on the foccacia lid and serve.
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