ASPARAGUS, NEW POTATO
AND BEETROOT SALAD
Cook new potatoes in salted
water until soft
Put the asparagus in a separate
pan of salted water and cook until
al dente.
Buy some good-quality cooked
beetroot from your local green
grocer.
Rinse some salad leaves and
shake off any excess water.
Pour two measures of sherry
into a pan and heat to reduce,
before adding thyme.
Slice the beetroot and new
potatoes.
Arrange a small handful of
lettuce on a plate, cut the
asparagus spears in half and place
on top of the lettuce.
Arrange the sliced potatoes and
beetroot either side of the lettuce
and then drizzle with the thyme
and sherry reduction.
CHOCOLATE MARQUIS
Melt 9oz of good-quality dark
chocolate over a pan of hot water.
Whisk the yolks of five eggs with
4oz sugar.
Melt 6oz of butter and add to
the melted chocolate.
Then add the creamed egg yolks
and sugar.
Whisk the remaining five egg
whites and fold into the chocolate
mixture.
Pour into moulds and set in the
fridge for five hours.
LimitedEditionEssex35
Light bite � Asparagus, new
potato and beetroot salad
Chef's delight � chocolate
marquis
The Magic Mushroom in Barleylands Road, Billericay, has just undergone a refurbishment
Darren Bennett

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