A Selection of German meat, gherkins, caperberries and mustard with soft pretzel sticks and spicy pork meatballs with tomato sauce.
Rhubarb and Ginger Compote
350 g rhubarb, trimmed and cut into 2cm lengths
75 g caster sugar
1 x 2cm piece of stem ginger, finely chopped
4 large egg yolks
60g caster sugar, plus extra for the top
500ml double cream
1 tsp vanilla bean paste
- To make compote, put rhubarb and sugar into a pan, stir over a medium heat for about 10 minutes until fruit is soft. Remove from heat, then stir through the ginger then divide the mixture between 6 x 175ml ramekin dishes. Leave to cool completely.
- For the brûlée beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and gently pour over the egg mixture, stirring all the time. Add the vanilla paste and mix well.
- Place the bowl over a pan half-full of simmering water; stir with a rubber spatula until the custard thickens. Sieve the custard into a jug then divide between the ramekins. Cover and chill in the fridge overnight.
- Sprinkle 1½ tsp of caster sugar evenly over each ramekin then using a blowtorch hold the flame just above the sugar and keep moving it round until caramelised.
If you do not have a blowtorch place the ramekins under a hot grill to caramelise.
A late harvest or Riesling Auslese with natural juiciness and mineral notes would be great matches for this dessert.
Blue Cheese, Pea and Asparagus Quiche
The taste of Spring in a pastry case! Perfect either served warm as a seasonal main, or chilled and packed for a picnic.
Thai Green Chicken Curry with Sticky Rice
A fresh Thai curry – sauce made with green Thai paste, kaffir lime leaves. Fresh basil, coriander and coconut milk.
Mushroom Pappardelle with Parmesan Crisps
These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Sticky Beef Bao buns
Homemade buns filled with pulled beef, carrots and spring onions with a dollop of chili relish made from red and green chili.
Salmon with a chili and garlic and miso paste marinade, served with a dollop of yoghurt and a glass of German Pinot noir.