SPRING
THE
PULSE
l
57
Dory
,
lemon
sole,
lobster
,
mack
erel,
mussels,
oysters
(native,
rock),
pollack,
sardines,
scallops,
salmon
(wild),
sea
bass,
sea
trout,
trout,
river
(ie
brown
and
rainbow)
MEA
T
Duck,
rabbit,
spring
lamb,
wood
pigeon
ta
nd
joy
sal
ad
pro
duc
ts.
Hav
ing
a
goo
d
rela
tion
ship
with
loca
l
supp
lier
s
mean
s
we
can
ben
efi
t
fro
m
the
ir
adv
ice
on
the
ava
ila
bil
ity
and
qua
lit
y
of
pro
duc
e.
Unti
l
the
warm
er
weat
her
real
ly
kick
s
in,
it
is
comm
on
to
see
comf
ort
food
on
man
y
men
us,
unt
il
qui
te
lat
e
in
the
yea
r.
Given
the
meteorological
vagaries
of
a
Scottish
spring,
hearty
dishes
will
remain
a
favourite
on
menus
well
into
April.
Craig
Wo
od
is
head
chef
at
The
We
e
Re
staurant,
17
Main
Str
eet,
Nor
th
Queensf
err
y,
awar
ded
a
awar
ded
a
Bib
Gourmand
in
the
new
Michelin
Guide
Gr
eat
Britain
and
Ir
eland
2008.
Contact:
01383-6
16
263
or
see
www
.theweer
estaurant.co.
ukICED
FRUIT
PA
RF
AIT
SER
VED
WITH
BRAND
YS
NAPS
SERVES
2-3
Fo
r
the
par
fait
3
eggs
1
yolk
125g
caster
sugar
400ml
double
cream
gently
whipped
250g
seasonal
fruit
puree
(in
April
and
May
,
you
can
choose
from
local
fruit,
such
as
poached
elder
flowers
or
rhubarb,
or
liquidise
some
ripe
strawberries,
rasp-
berries
or
cherrie
s)
Whisk
together
the
eggs
and
sugar
until
they
are
light
and
fluff
y.
Fo
ld
in
the
cream
and
fruit
puree
and
gently
turn
over
until
the
mixture
is
fully
incorporated.
Ta
ke
care
not
to
knock
out
too
much
air
from
the
mix.P
our
into
individual
moulds
or
loaf
tin
,
lined
with
cling
film,
and
place
in
the
freezer
overnight
to
set
To
ser
ve,
remove
from
the
freezer
and
ser
ve
with
brandy
snap
discs
and
fruits
or
whipped
cream.
Fo
r
the
brandy
snaps
100g
sof
t
butter
100g
plain
flour
100g
caster
sugar
100g
glucose
syrup
or
golden
syrup
Cream
together
butter
and
sugar
till
a
pale
colour
.
Add
in
the
syrup
and
flour
and
mix
thoroughly
.
Allow
to
rest
in
the
fridge
for
a
minimum
of
one
hour
.
Carefully
roll
out
ver
y
thinly
on
a
baking
mat
or
greaseproof
paper
.
Bak
e
in
the
oven
at
180
o
C
until
golden
brown
,
remov
e
from
the
oven
and
quickly
press
the
cutter
all
over
,
marking
out
as
many
circles
as
possible.
Once
they
have
cooled
down
,
carefully
snap
out
the
discs
and
then
ser
ve.
SL
AM
IN
THE
LA
MB
Craig
Wo
od,
below
lef
t,
feels
strongly
about
fresh
locally-produce
d
ingredients,
something
that
should
come
in
handy
for
his
slow-
cook
ed
lamb
shoulder
P54-57_Pulse_Feb_
12/2/08
10:45
pm
Page
57
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