Seasons, Seasonally British Menus, by Cricket St Thomas, is a celebration of local ingredients showcased through creative recipes from three award-winning chefs all featuring Cricket St Thomas cheese — Capricorn Goats, Brie and Camembert.
Hear from Michelin restaurant chef . CHEF LEWIS BROWN
Find out what’s in season across the UK. SEASONALLY BRITISH
Discover eight recipes from award-winning chefs. CULINARY DELIGHTS
MEET Our Chefs To bring our cheeses and seasonal ingredients to life, we’ve teamed up with three talented and award-winning chefs from around the UK who have created two incredible dishes - one for Spring and one for Summer.
SPRING/SUMMER 2024 CONTENTS
02. HELLO FROM RORY LARKIN 03. MEET OUR CHEFS 04. SPRING INGREDIENTS 06. WILD MUSHROOM & BRIE TART BY LEWIS BROWN 08.
WARMING UP Seasonal Sales
LEWIS BROWN This 25-year-old chef from St Austell, Cornwall, has been at Edie’s in Carlyon Bay for three- and-a-half years. He was a 2022 South West Chef finalist and best dessert winner. He is a chef who is deeply passionate about food and drink.
LAMB MEATBALLS & CAPRICORN GOATS CHEESE BY SAM LOMAS 10. CAPRICORN GOATS CHEESE CROQUETTES BY RORY LARKIN 12. CARIBBEAN BAKED CAMEMBERT BY MICHELLE TRUSSELLE 14. INTERVIEW WITH LEWIS BROWN 16. SUMMER INGREDIENTS 18. CRISP BREADED CAMEMBERT WITH CITRUS SALAD BY MICHELLE TRUSSELLE 20. CAVOLO NERO LINGUINE WITH CAPRICORN GOAT’S CHEESE BY SAM LOMAS 22. BRIE SOUFFLÉW WITH PEA CREAM BY LEWIS BROWN 24. CAPRICORN GOATS CHEESE AGNOLOTTI WITH SUMMER VEGETABLES BY RORY LARKIN 26. CRICKET ST THOMAS
S easons, Seasonally British Menus, by Cricket St Thomas, is a celebration of local ingredients showcased through creative recipes from three award-winning chefs all featuring Cricket St Thomas cheese — Capricorn Goats, Brie and Camembert. Made in South Somerset with locally sourced milk, Cricket St Thomas cheeses are perfect to stand on their own on a cheese board or be featured with other ingredients to create a memorable starter, main or even dessert. Whilst cheese is often considered an added ingredient, the following recipes were crafted to truly hero a Cricket St Thomas cheese by pairing it with seasonal ingredients that flourish across the country in Spring and Summer. Chefs have been celebrating seasonality for years and this is a movement we will see grow as we become more mindful of the environment, diners more regularly look for menus that feature ingredients
that are local and in season and freshness and quality are non- negotiable priorities for operators. The value of using local, seasonal ingredients is something that is a core principle for chefs in their menu creation and this aligns with Cricket St Thomas ’ ongoing commitment to protecting brand provenance and being proud to be 100% British. I really appreciate my trips to my local greengrocer and seeing what ingredients are on offer. Asparagus and wild garlic are two of my go- to ingredients when they are in season. In the coming pages, not only will you find recipes from our featured chefs, but there are two recipes that I’ve created as well.
CHEFLEWISBROWN
SAM LOMAS Head Chef at Glebe House in Devon, Sam started his cooking career at Hugh Fearnley- Whittingstall’s River Cottage where he developed a passion for cooking in tune with the seasons. He was the youngest chef to reach the finals of BBC2’s Great British Menu, season 17 in 2022.
SAMLOMAS
MICHELLE TRUSSELLE Born and bred Londoner,
Michelle Trusselle has come up through the kitchens of some of London’s most classical fine dining restaurants. More recently, she has looked to the Caribbean food she grew up eating as inspiration for her London-based supper club concept, Myristica.
RORY LARKIN Development Chef, Lactalis Professional
CHEFMICHELLETRUSSELLE
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SPRING INGREDIENTS The season of new beginnings also leads to the opportunity to refresh menus to take advantage of the produce that has just come into season. From delicate greens to vibrant fruits, these ingredients offer endless possibilities for creative dishes that will impress even the most discerning palates. Our chefs have collected some of the UK’s Spring ingredients to create recipes for the Spring harvest season.
Spring Aubergine, Artichoke , Beetroot, Broad Beans , Broccoli, Cauliflower , Chillies, Courgettes , Cucumber, Cabbage , Carrots, Chicory , Elderflowers, Lettuce , Leeks, Marrow , Peas, Peppers , Parsnip, Purple Sprouting Broccoli , Radishes, Sorrel , Spring Greens, Spring Onions , Watercress, New Potatoes , Kale, Morel Mushrooms , Rocket, Radishes , Runner Beans, Samphire , Summer Squash, Swiss Chard, Turnips Blackcurrants, Cherries , Gooseberries, Raspberries , Redcurrants, Rhubarb , Strawberries, Tayberries .
75% of the British public say they trust British food more than food sourced from the rest of the world. 3
35,000 hectares of peas
are grown in the UK each year – that’s the equivalent of about 70,000 football pitches. 1
Although historically watercress was grown all around the country, the vast majority of all UK watercress production now exists in the counties of Hampshire (known as the Watercress capital of the world) and Dorset. 2
Mushrooms are the UK’s second most valuable vegetable after tomatoes. 4
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*Sources : 1. birdseye.ie / 2. B&W Quality Growers / 3. nfuonline.com / 4. Parliament.uk
SPRING WILD MUSHROOM & BRIE TART
Tips Best for Spring are morels but the recipe works with any mushroom you prefer.
By Chef Lewis Brown
PREP TIME 1H
SERVES 4
COOKING TIME 20 MINS
INGREDIENTS For the tart crust: 250g Plain Flour 125g
4. Roll out onto a lightly floured surface to about 1/4 of a cm thick and cut in to circles roughly 8cm in diameter. Refrigerate in the mould for another 30 minutes. 5. Blind bake the tart case at 170°C for 15 minutes. 6. Brush the case with a beaten egg and return to the oven for a further 5 minutes. Make the mushroom mix: 1. Preheat the oven to 140°C, slice the mushrooms and fine dice the garlic, shallot and thyme. 2. Heat a little oil in a pan over a medium heat and sauté the mushrooms, shallot, garlic, and thyme. 3. Add the butter and cook the mushrooms through and deglaze with white wine. 4. Put the mix into a bowl and 5. In a jug mix the egg yolks and cream together, then add the mushroom mix evenly between the tart cases and pour a little of the cream mixture into each. 6. Top with generous slices of Cricket St Thomas Brie and bake at 140°c for 12-14 minutes. To finish: 1. Heat the oven to 180°C, put the tarts back through the oven for eight minutes to brown. 2. Meanwhile poach your eggs and bring a pan of lightly vinegared water to the boil and then turn down to a simmer crack the eggs straight into the pan and simmer gently for 3-4 minutes depending on size. 3. Remove the tarts from the oven and serve the poached egg on top with the watercress. season with sea salt and black pepper and add the parsley.
Diced Butter
2 tbsp
Water
1
Whole Egg Pinch of Salt Dried beans/ uncooked rice for blind baking
50 ml Wine For the mushroom mix: 400g
In season wild mushrooms Cricket St Thomas Brie (v) (fully ripe with rind removed)
200g
2
Large garlic cloves
½
Banana shallot
1 1
Few sprigs of thyme Small handful of parsley
25g
Butter
2
Egg yolks
200ml
Double cream
To finish: 4
Medium eggs
1 1
Splash white wine vinegar Handful fresh watercress
METHOD Make the pastry: 1. Pulse the flour, salt, and cold butter in a food processor until it resembles fine breadcrumbs. 2. Add the water a tbsp at a time to form a dough. 3. On a floured surface, gently knead just to bring the dough together then refrigerate in cling film for 30 minutes.
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Available in 135g, 1.1Kg RW & 2.3Kg RW
SPRING LAMB MEATBALLS & CAPRICORN GOATS CHEESE
By Chef Sam Lomas
SERVES 3-4
COOKING TIME 15-20MINS
PREP TIME 20MINS
INGREDIENTS For the cheese marinade: 100g Cricket St Thomas
Make the meatballs: 1. Place the fennel seeds and coriander seeds in a pestle and mortar and crush them to a coarse powder. 2. Place the lamb mince in a large mixing bowl and combine thoroughly with the spices, cayenne pepper, salt, and grated garlic. Roll into 14 equal-sized meatballs. 3. Add a generous drizzle of olive oil to a deep pan and fry the meatballs until they have taken on some colour on each side, this should take 3-4 minutes on each side. Make the sauce: 1. Remove the meatballs and using the fat rendered to sauté the garlic, onion and chilli to the pan until the onion has nicely softened. 2. Add the chicken stock and bring to a simmer. 3. Add the meatballs back to the pan and simmer for 20 minutes, reducing the sauce. Add the broad beans, purple sprouting broccoli and juice of ½ a lemon to the pan and simmer for a further 5 minutes. If the sauce seems very runny give it another blast on a high heat to reduce further. To finish: Scatter over the goats cheese mixture and finish with an extra drizzle of olive oil and a twist of black pepper.
Capricorn Goats Cheese (v)
1 1
Small bunch of dill
Small bunch of flat-leaf parsley
½
Small red chilli
For the meatballs: 500g
Lamb mince
1 tsp 1 tsp
Salt
Fennel seeds
1
Pinch cayenne pepper
1 tsp
Coriander seeds
1
Clove of garlic, grated
For the sauce: 1
Medium onion peeled and sliced
1
Clove of garlic peeled and sliced
½
Red chilli, finely sliced Juice of ½ a lemon
500ml
Chicken stock Broad beans
300g 150g
Purple sprouting broccoli stems
METHOD 1. Cut the Cricket St Thomas Capricorn Goats Cheese into pieces and place in a small dish. Drizzle generously with extra virgin olive oil and scatter over the chilli, dill, and parsley, leave to marinade.
Available in 100g & 1.1Kg RW
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SPRING CAPRICORN GOATS CHEESE CROQUETTES By Chef Rory Larkin
SERVES 5
PREP TIME 1H30
COOKING TIME 5MINS
INGREDIENTS For 10 croquettes: 1kg
METHOD Make the croquettes: 1. In a bowl, combine Cricket St Thomas Goats cheese , chopped chives, dill, lemon zest, and orange zest. 2. Form the mixture into small croquette shapes. 3. Dip each croquette into flour, egg, then breadcrumbs ensuring full coverage. 4. Fry the croquettes until golden brown. Make the confit tomatoes: 1. Cut cherry tomatoes in half and place them in a baking dish. 2. Mix olive oil, thyme, bay leaf, and a pinch of salt. 3. Pour the oil mixture over the tomatoes. 4. Roast in the oven at 150°C for 1-1.5 hours until tomatoes are soft and slightly blistered. Make the roasted apricot puree: 1. Roast apricots in the oven at 180°C for 20-25 minutes until slightly charred. 2. Blend roasted apricots with sugar and lemon juice until smooth. 3. Pass the puree through a sieve to remove any pulp. To garnish: 1. Sit the fried croquettes on
Cricket St Thomas Capricorn Goats Cheese (v)
20g 20g
Chives
Dill
1 1
Lemon zest Orange zest
200g
Flour Eggs
3
200g
Panko Breadcrumbs Salt
For confit tomatoes: 400g
Cherry tomatoes
200g
Olive oil Thyme
10g
1 Bay leaf Salt For the roasted apricot purée: 500g Apricot 100g Sugar 1 Lemon (juiced) To garnish: 100g Watercress Chive oil (optional)
the apricot purée with tomatoes and watercress scattered around. Drizzle chive oil over the plate. (optional)
Available in 100g & 1.1Kg RW
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SPRING CARIBBEAN BAKED CAMEMBERT
By Chef Michelle Trusselle
SERVES 2-4
PREP TIME 20MINS
COOKING TIME 20MINS
INGREDIENTS 1
METHOD 1. Preheat the oven to 180°C. 2. In a small pot or small frying pan heat the vegetable oil and then add the onion, garlic, scotch bonnet and fry gently until the onions are soft and translucent.
Cricket St Thomas Camembert (v)
2 tsp
Vegetable oil
½
Small onion, diced
1
Clove of garlic, chopped Red Scotch bonnet, finely chopped Picked thyme leaves Salt Cracked black pepper
½
3. When translucent add 3 teaspoons of the thyme and season the onion mixture with salt and cracked black pepper. 4. Remove the onion mixture from the oil and put into a small bowl and allow the remaining oil to cool. 5. Score the top of the camembert and drizzle with two teaspoons of the flavoured oil. 6. Sprinkle the top of the Cricket St Thomas Camembert with the remaining thyme and place in a small dish before putting in the oven. 7. Cook for 17 mins or until the centre of the cheese is gooey. 8. Whilst the camembert is cooking mix the onion mixture with the crispy onions and as soon as the camembert is ready pile the mixture on top of the cheese. 9. Sprinkle the cheese with the chopped parsley and serve with plantain crisps.
4 tsp
3 tsp 1 tsp
Crispy onions
Parsley, chopped
1
Bag of salted plantain crisps
Available in 220g
Tips Cricket St Thomas Camembert is suitable for baking 2-3 weeks before its use by date.
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that would work well in a soufflé. And with the leftovers, we made ourselves a lovely dinner that evening. We pané the rinds in breadcrumbs and deepfry until crispy. At Edie’s, the menu changes every month and always features five starters, five mains and five desserts. There are specials as well as a cheese board that changes. For Lewis and the head chef, it’s important to keep the menu fresh and utilise seasonal ingredients and they maintain good relationships with their local suppliers looking for consistent quality and reliability. Their inspiration comes from anywhere and everywhere that would be expected, social media platforms like Instagram, food events, dining out and even roaming the
CULINARY DISCOVERIES AT EDIE’S With Lewis Brown
‘‘Brie is often underrated, but when I tasted the Cricket St Thomas Brie, I thought it had a really nice flavour to it and thought it would work well in a soufflé.’’
You can always expect seasonal, local food at Edie’s in Carlyon Bay, Cornwall. Featured in the Michelin Guide, Edie’s is a family restaurant with local produce, high quality food and great service at its heart. “We always have soufflé on the menu,” says Lewis Brown of Edie’s in Carlyon Bay. “We always have one cheese soufflé and one dessert soufflé,” he says. It’s clear that’s why he has chosen the dish as one of his recipes – using Cricket St Thomas Brie featured with a pea cream and blanched courgettes. Lewis loves the idea of playing around with a standard dish and seeing how he can elevate it or make it different by changing up the ingredients. Using brie for a soufflé isn’t necessarily the go-to choice for a chef as it’s often seen as bland, however Lewis felt differently. “Brie is often underrated, but I tasted the Cricket St Thomas Brie , I thought it had a really nice flavour profile with a hint of tanginess and a light mushroom flavour and a rich creaminess
supermarket aisles, but the pair particularly find enjoyment in collecting cookbooks- old and new. “Me and the head chef have a large cookbook selection—I have over 200 cookbooks, ” says Lewis. “We take inspiration from them.” With menu items ranging from French classic to curry, the small team at Edie’s welcome regular customers who enjoy a warm atmosphere and can also peruse through the cookbook collection. It’s the ingredients that get Lewis excited, and how they come together in a dish. From the age of 8 he remembers cooking with mom who was a cake baker,
and cooking pancakes with his gran. “I used to cook three-course dinners and put on dinner parties at my gran’s house,” reminisces Lewis. He remembers seeing Jamie Oliver on Channel 4 and loved watching him go into his garden and picking ingredients to use in his dishes. Years later, Lewis is still excited about ingredients that are home grown and seasonal, saying one of his favourite ingredients to work with is Mackerel as it’s prevalent in Cornwall. One day, he hopes to own his own restaurant with a garden where he can harvest ingredients for his menu.
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SUMMER INGREDIENTS
Summer Aubergine, Beetroot ,
Broccoli, Brussels Sprouts , Butternut Squash, Carrots , Cauliflower, Celery , Courgettes, Chicory , Chillies, Cucumber , Garlic, Marrow, Onions , Parsnips, Peas , Peppers, Potatoes , Pumpkin, Radishes , Rocket, Runner Beans , Samphire, Sorrel , Kale , Kohlrabi, Leeks , Lettuce, Mangetout , Spinach, Spring Greens , Spring Onions, Summer Squash , Sweetcorn, Swiss Chard , Tomatoes, Turnips , Watercress, Wild Mushrooms , Blackberries, Blackcurrants , Cherries, Damsons , Greengages, Loganberries , Pears, Plums , Raspberries, Redcurrants , Rhubarb, Strawberries .
British fruits and vegetables are a diner’s delight during summer thanks to the warmer weather.
We find that operators are busier during the summer months due to longer days and the increased opportunities to eat al fresco. Our chefs have created dishes to accompany those sunnier days, making use of what the UK has to offer across June, July and August.
£190M Is the amount of money Brits spend on British- grown tomatoes. 2
Cavolo nero is mostly grown in Lincolnshire. 3
250 Tonnes of apricots were harvested in the UK in 2022, compare to 40 tonnes in 2012. 4
500 million radishes are harvested annually in the UK. 1
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*Sources : 1. edp24.co.uk / 2. British Tomato Growers Association / 3. greatbritishchefs.com / 4. bbc.co.uk
SUMMER CRISP BREADED CAMEMBERT WITH CITRUS SALAD By Chef Michelle Trusselle
Fry the breaded Camembert until golden!
SERVES 1-2
COOKING TIME 5MINS
PREP TIME 15MINS
INGREDIENTS 1
Cricket St Thomas Camembert (v)
100g
Plain flour
3
Medium eggs, whisked Panko breadcrumbs
200g
1
Pink grapefruit
2tsp 4tsp
Honey Olive oil
1 1 1 1
Avocado, diced Mango, diced Red chilli, sliced
Small bag of mixed salad leaves Sprigs of mint, leaves picked and shredded, plus extra for garnish Oil for deep frying Salt
4
Available in 220g
METHOD 1. Cut the Cricket St Thomas Camembert into 8 wedges.
2. Place the plain flour, eggs and panko breadcrumbs into three separate bowls. 3. Dip each camembert wedge into the flour and gently shake off any excess flour before dipping it into the eggs and then lastly into the breadcrumbs. 4. Place each breaded wedge back into the eggs and then into the breadcrumbs to ensure that they are fully coated. 5. Heat the oil to 180°C. 6. Halve the pink grapefruit and segment one half of it. 7. Squeeze the juice from the other half into a bowl and whisk or blend with the honey and olive oil. 8. Fry the camembert cheese until golden. 9. Add the shredded mint to the salad leaves and dress with the pink grapefruit dressing and a little salt before mixing well.
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SUMMER CAVOLO NERO LINGUINE WITH CAPRICORN GOATS CHEESE By Chef Sam Lomas
Toast the pine nuts
COOKING TIME 20MINS
SERVES 2
PREP TIME 15MINS
INGREDIENTS 300g
METHOD 1. Bring a large pan of salted water to the boil. 2. Strip the cavolo nero leaves from the tough stalks. 3. Add the cavolo nero to the boiling water along with the cloves of peeled garlic, and boil for 5 minutes. 4. Drain the kale and place in a jug blender or food processor with a very generous amount of olive oil. 5. Purée for 2 minutes until the mixture is dark green and fairly smooth. Season with sea salt and freshly ground black pepper. 6. Bring another pan of salted water to boil. Add the spaghetti and give it a good stir to ensure it doesn’t stick to the bottom of the pan. 7. While the pasta is cooking, toast the pine nuts in a small frying pan. 8. When the pasta is cooked, drain (ensuring some of the pasta cooking water is retained to loosen the sauce if necessary). Return the pasta to the pan and add the cavolo nero sauce and a drizzle of olive oil and add some pasta water if the mixture is a little thick.
Cavolo Nero
2
Garlic cloves, peeled
20g 50g
Pine nuts
Cricket St Thomas Capricorn Goats Cheese (v)
180g
Spaghetti or linguine Extra virgin olive oil
2
Sprigs of thyme, picked down to individual leaves Sea salt Freshly ground black pepper Crispy chilli oil (optional)
9. Divide between two plates, and sprinkle with the thyme, pine nuts and torn pieces of the Cricket St Thomas Capricorn Goats Cheese .
Available in 100g & 1.1Kg RW
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Tips Reuse the rind for soups, pasta dishes or as a garnish in other recipes
SUMMER BRIE SOUFFLÉ WITH PEA CREAM
Available in 135g, 1.1Kg RW & 2.3Kg RW
By Chef Lewis Brown
SERVES 4
PREP TIME 40MINS
COOKING TIME 20MINS
Make the pea cream: 1. Put the wine, shallot, garlic, thyme, and bay leaves into a saucepan and bring to the boil. 2. Then reduce by half and add the cream and simmer for 10 minutes for the flavours to infuse. 3. Strain the cream into a clean pan and discard the shallot. 4. Put the cream on a high heat and add the peas, when soft - add to blender with 50g spinach and blend on high until smooth. 5. Strain again through a fine mesh chinois and season. To finish: 1. Preheat the oven to 190°C and ribbon the courgettes with a peeler. 2. Bring a pan of salted water to the boil. 3. Put the soufflés on a tray into the oven to cook for 6-8 minutes, until they puff up and crisp. 4. Reheat the pea cream in a pan. 5. Lightly blanch the courgette for 30 seconds and then drain and season. 6. Pour the peas cream into a bowl, place a small pile of courgettes in the centre for the soufflé to sit on.
INGREDIENTS For the soufflé: 200g
METHOD Make the soufflé:
Cricket St Thomas Brie (v) (Fully ripe with rind removed)
1. Preheat the oven to 160°C and preparing your moulds by brushing with the butter. 2. Put the moulds onto a high sided tray and refrigerate until set then re-brush with butter and coat with panko breadcrumbs and refrigerate. 3. Heat a large pan and add the butter until melted then add flour and mix to form a roux. 4. Slowly add the milk to the roux while constantly stirring until all is incorporated and smooth then add the Cricket St Thomas Brie and beat to a smooth mix. 5. Turn off the heat and add the egg 6. Now add 1/3 off the whipped whites and whisk until incorporated and fold in the remaining whites 1/3 at a time. Now fill your mould to just below the top. Fill the tray half with water halfway up the moulds to create a Bain Marie. 7. Then bake in the oven for 25-30 minutes until risen and lightly browned on top. 8. Remove from the oven and leave to cool in the Bain Marie. 9. Once cooled but not fully cold remove the soufflés from the moulds and put onto a parchment lined tray. yolks and Dijon and beat until smooth and mixed through.
4 3
Egg whites Egg yolks
40g 50g 1tsp
Butter
Plain flour
Dijon mustard
225ml
Whole milk
8-10
Small ramekins/stainless steel pudding moulds Softened Unsalted Butter Panko breadcrumbs
For the pea cream: 500ml White wine 1
Banana shallot, quartered Cloves garlic, crushed
4 2
Bay leaves Few sprigs of thyme
250ml 200g
Double cream Frozen peas
50g
Spinach
To finish: 2
Courgettes Lemon flavoured oil
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SUMMER CAPRICORN GOATS CHEESE WITH AGNOLOTTI SUMMER VEGETABLES By Chef Rory Larkin
Spoon the vibrant courgette & spinach purēe as a base
COOKING TIME 15MINS
PREP TIME 1H
SERVES 4-6
INGREDIENTS For the goats cheese filling: 300g Cricket St Thomas
METHOD 1. In a mixing bowl, combine Cricket St Thomas Capricorn Goats Cheese , Galbani Ricotta, finely chopped tarragon, chives, and lemon zest. Season to taste and place in a piping bag. 2. To make the agnolotti, add 00 flour, egg yolk, salt, and Extra Virgin Olive oil to a food processor. Gradually incorporate the flour until a dough forms. Allow it to rest for at least 30 minutes. 3. Roll out the pasta dough, pipe the goats cheese mixture onto it in a line, shape into Agnolotti. Place them on a dusted tray until needed. 4. To prepare the courgette purée, halve each courgette, then cut each half lengthways again. Use a paring knife to remove seeds, reserving them. 5. Slice the remaining seedless batons thinly. Boil salted water, add courgette slices, cook briefly until soft. 6. Add basil, cook until it breaks down, then add spinach and simmer. Drain, press to remove liquid, transfer to a blender. Blitz until smooth, gradually adding cheese and a pinch of xanthan gum. 7. Pass the purée through a sieve into a metal bowl over ice to cool rapidly, maintaining its colour. 8. In salted boiling water, add the pasta and cook for approximately 2 minutes until al dente. In a separate pan melt the butter and add the peas, baby broad beans, and asparagus. 9. Add the cooked pasta to the pan then squeeze lemon juice over the mix and season. 10. On each plate, spoon the vibrant courgette and spinach purée as a base, carefully
Capricorn Goats Cheese (v)
250g
Galbani Ricotta Chopped tarragon Chopped chives
10g 10g
1 Lemon zest Seasoning For the pasta dough: 500g 00 flour 380g Egg yolk 8g Salt 10g
Extra Virgin Olive oil For the courgette and spinach purée: 500g Courgette 150g Baby spinach 50g Basil 1 Pinch of xanthan gum (optional) Seasoning To garnish: 250g Président Unsalted Butter 1 Lemon juice 100g Peas 100g Baby broad beans 100g Asparagus 10g Pea shoots 100g Parmigiano shavings 50g Herb oil (optional) Seasoning
arrange the agnolotti, and top with the vegetables. Drizzle with optional herb oil and finish by adding pea shoots and shaved Parmigiano.
Available in 135g, 1.1Kg RW & 2.3Kg RW
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SEASONS - SPRING/SUMMER 2024 |
The portfolio of Cricket St Thomas’ soft British cheeses is manufactured at the Lubborn Creamery in Somerset. For more than 40 years, the production of soft vegetarian cheeses has been in operation and Cricket St Thomas has mastered the art of making soft mould ripening cheeses.
With milk collected from dedicated farms in the UK, Cricket St Thomas guarantees the highest quality and freshness to chefs and catering operators. The range includes Brie, Camembert and Capricorn Goats cheese, ideal for restaurateurs looking for British solutions.
OUR PRODUCTS
Lactalis Professional is the foodservice division of Lactalis McLelland, part of a worldwide leader in the dairy industry with a portfolio of brands including Président, Galbani, Seriously and Cricket St Thomas.
We pride ourselves on being the smarter dairy solution for foodservice operators offering a wide variety of products across the UK and Europe to the sector. We work closely with our customers to support them in a variety of ways such as providing recipe inspiration and culinary support to maximise the use of cheese on menus and grow margins on those dishes.
CRICKET ST THOMAS CAPRICORN GOATS CHEESE This cheese has a particularly mild, clean and slightly nutty flavour and can be enjoyed at different stages of maturity. The goat’s cheese is suitable for vegetarians and Vegetarian Society approved.
CRICKET ST THOMAS CAMEMBERT Rich and creamy with a soft edible white rind, this British alternative to the famous French classic has a notable flavour difference which is the result of its local milk and production process.
CRICKET ST THOMAS BRIE Creamy with a mild, fresh flavour and a soft edible white rind. The brie is an award-winning British soft cheese that operators can offer as a point of difference to cheeseboards and recipes.
www.lactalispro.co.uk
lactalisprofessional_uk
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