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SUNDAY 31st AUGUST
THE PUMP ROOM GARDENS
LEAMINGTON SPA

Cookery Demonstration Using Farmers Market Produce By Laura Hamilton Of Queans Restaurant

Roast Yellow Pepper, Carrot And Coriander Pate

1 lb carrots
2 yellow peppers
1 small tub of local cream cheese
1 teaspoon chopped garlic
Powdered vegetable seasoning
Fresh bread crumbs
Fresh chopped coriander
Pepper to taste
Splash of Worcester sauce to taste

1. Peel and chop carrots & place in a saucepan of boiling salted water. Boil until tender.
2. Deseed and slice the yellow peppers, place in a roasting tray with a small amount of rapeseed oil and roast (200C, 400F, Gas Mark 6) for approximately 10 minutes.
3. Drain the carrots and allow to cool slightly along with the yellow peppers.
4. Put the carrots and the yellow peppers into a food processor & blend.
5. Add the cream cheese, garlic, vegetable seasoning & Worcester sauce & blend until the required consistency.
6. Add the breadcrumbs to bind the mixture together using the food processor.
7. Check seasoning and add the chopped coriander.
8. Allow to cool completely in the fridge over night or for a min of 3 hours.
9. Serve with warm toast & a crispy salad

Roast Tenderloin Of Lighthorne Lamb
 Served On A Bed Of Warm Patty Pan, Cherry Tomato And Aubergine Ratatouille
(Serves 2)

1 large loin of lamb
1 aubergine
1 large patty pan (or courgettes)
1 red or yellow pepper
1 tub of cherry tomatoes
3 tablespoons of rapeseed oil
Fresh chopped basil
1 medium chopped onion
3 garlic cloves peeled and crushed
Worcester sauce

1. Trim all the fat off the loin of lamb and leave to one side out of the fridge
2. Chop the aubergine, patty pan and pepper into small cubes (Roughly 1.5cm)
3. Place into a large roasting dish along with the garlic cloves, onions and cherry tomatoes, drizzle with the rapeseed oil
4. Place the roasting dish in a pre-heated oven (200C, 400F, Gas Mark 6). This will take approximately 30 minutes to cook down then remove from oven.
5. Place in a frying pan along with the chopped basil, season to taste and keep warm.
6. Place the loin of lamb into a frying pan with oil and seal on all sides. Remove from pan and place on a roasting tray.
7. Place the lamb into the oven (200C, 400F, Gas Mark 6) for 15 minutes.
8. Remove the lamb from the oven and wrap the lamb in foil to rest for 5 minutes.
9. Warm through the ratatouille then arrange in the middle of the serving plate, arrange the thinly sliced lamb neatly on top.

Roast Breast Of Partridge
 Served On A Bed Of Wilted Spinach, Accompanied With A Wild Mushroom Gravy
(Serves 2)

4 partridge breasts
A selection of wild mushrooms
½ litre of chicken or veal stock
Handful of spinach
Cornflower
1 teaspoon of mustard
Worcester sauce
Chopped garlic
Rapeseed oil
Butter
Mushroom Ketchup

1. Heat a heavy based frying pan and add oil and butter, let it froth slightly.
2. Add the partridge breasts to the pan and fry for 3 minutes on each side.
3. Remove from pan and place in an ovenproof dish.
4. Add a splash more oil to the frying pan, add the prepared mushrooms and lightly fry.
5. Add the chicken stock into the frying pan and reduce by half.
6. Add the Worcester sauce, garlic and mustard to the frying pan, check the seasoning.
7. Add a splash of mushroom ketchup and thicken with cornflower if needed.
8. Remove from heat and poor over the resting partridge breasts in the ovenproof dish.
9. Cover the dish with grease proof paper and foil, place in a pre-heated oven (200C, 400F, Gas Mark 6) for 5-10 minutes.
10. Preheat a heavy based frying pan, add a splash of rapeseed oil and butter, add in the spinach leaves and wilt.
11. Place the wilted spinach leaves in the centre of the serving plate, arrange the partridge breasts decoratively around and pour over the mushroom gravy.