SATURDAY 29th & SUNDAY 30th AUGUST 2009
THE PUMP ROOM GARDENS, LEAMINGTON SPA

Cookery Demonstration Using Farmers Market Produce By Laura Hamilton Of Queans Restaurant
& Foraged Foods From Neal Hone
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Recipes

Garden Pea, Courgette And Mint Cream Soup
(Serves 4)

300g Courgettes trimmed and roughly chopped
550ml Strong vegetable stock
200ml Milk
300g Fresh shelled peas
10g Fresh mint leaves chopped
100ml Double cream
Salt and pepper to taste

1. In a large pan over a medium heat, place the courgettes and stock and cook for approx 10 mins.
2. Add the peas and milk to the pan and continue to cook for another 10 mins.
3. Stir in the chopped mint just at the end of the cooking time and remove from heat.                 
4. Whisk until smooth with a hand blender or in a food processor, then stir in the cream and season to taste.
5. This soup is good to serve either hot or chilled.

Roast Rump Of Lighthorne Lamb
Served On A Bed Of Roasted Butternut Squash And Cherry Tomato Mash
(Serves 4)

4 Boned lamb rumps (chumps)
Sea salt and freshly ground black pepper
600g Peeled and chopped butternut squash
1 tbsp Butter
300g Cherry tomatoes 
2 Cloves of garlic chopped
Rapeseed oil

1. Heat the oven to 220C/428F/Gas 7.
2. Season each rump well, with salt and pepper. Brush with olive oil and sear in a hot pan until the top fat is golden brown.
3. Place the chopped butternut squash into a roasting dish and season with salt and pepper and drizzle with oil, place in the oven and cook for 15 to 20 mins.
4. Transfer the lamb to a roasting tray and roast for 15 mins for a medium rare meat.
5. At the same time add the cherry tomatoes and garlic to the butternut squash and cook for another 15 mins.
6. Rest the lamb for 10 mins under a loose sheet of foil.
7. Remove the butternut squash and cherry tomato mix from the oven add more oil and butter, then mash together until the consistency you require is reached.
8. To serve carve the lamb into 3 thick slices and place on top of  the butternut squash mash, drizzle with the roasting juices.

Roast Breast Of Duck
Served With An Elderberry Sauce
(Serves 2)

2 Free range ducks breasts
Sea salt and freshly ground black pepper
2 Oranges juiced
100ml Ruby port
2 tbsp Elderberry jelly or blackberry jelly
2 Heads of fresh elderberry’s

1. Use a sharp knife to score the skin of the duck breast six times lengthways. This will allow the excess fat from the skin to escape.
2. Heat a small frying pan and add the duck breasts skin side down and cook until they start to turn golden brown, then turn the breasts over and seal the other side.
3. Remove the breasts from the pan and put into a small roasting tin and place in a pre heated oven (240C / 475F / gas mark 9) for about 10-12 mins.
4. Add the port and orange juice to a small pan and heat, reduce by half, then add the elderberry jelly and reduce until you are happy with the flavour.
5. Add the fresh destalked elderberry’s and keep the sauce warm.
6. Allow the duck to rest for 5 mins then carve into 6 slices.
7. To serve arrange the duck on to the centre of a plate and pour the sauce around the duck.

Elderberry Jelly

1.8kg Elderberries
140ml Water
2 Lemons, juiced
500g Granulated sugar (approx.)

1. Wash the berries in cold water. Pull the berries off their stems and put in a saucepan. Squash the berries to release the juice, then add the water. Bring to the boil, cover and simmer for about 15 minutes.
2. Pour into a jelly bag and leave to drip through overnight. Discard the berries and measure the liquid. Weigh out the sugar, you will need 455g sugar to every 565ml of juice.
3. Place the elderberry juice, lemon juice and sugar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved, then increase the heat and quickly bring to the boil. Boil vigorously, stirring regularly, until it reaches its setting point (106°C) on a thermometer.
4. Remove the jelly from the heat as soon as setting point is reached. Skim off any scum and pour the hot jam into warm, sterilised jam jars. Cover with a disc of waxed paper (wax-side down) and push out any air bubbles. Wipe the rim with a damp cloth, then tightly cover the jars. Label and store in a dark, cool place.