Prep time:
Cooking time: 2 minutes
Total time:
Serves: 4
8 slices parma ham
150g soft goat’s cheese
4tbsp crème fraîche
100g fresh podded peas
100g broad beans
Pesto
Bunch of basil
Clove of garlic
2tbsp grated parmesan
Olive oil to loosen
Pinch of salt
Dressing
Half a lemon
1tsp Dijon mustard
5tbsp extra virgin olive oil
Salt and pepper
Chopped chives and mint
Slotting home cooking into a hectic schedule can be a challenge but Toby Welfare of The Cloudberry in Cranbrook shows how with some good stand by staples and a few chef's shortcuts delicious family meals can be rustled up in no time
The Cloudberry, Stone Street, Cranbrook, Kent
01580 712336 thecloudberryrestaurant.com
Open for lunch, 12-3pm and dinner, 6-11pm, Tuesday to Saturday
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...