Heathcotes at home: Four British cheese boards

Monday 11 June 2007

Four British cheese boards

• Cerney Goat Pyramid, Burland Green, Bishop Kennedy, Quicks Cheddar, Garstang Blue
• Pant-ys-gawn, Cooleeny, Celtic promise, Trotters Hill Tasty, Yorkshire Blue
• Golden Cross, Delamere Golden Brie, Stinking Bishop, Hawes special reserve Wensleydale, Cropwell Bishop Stilton
• Kidderston Ash, Wigmore, Tornegus, Appleby’s coloured Cheshire, Lanark Blue

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Paul Heathcote....

... was born and bred in Lancashire, and after training with some of the best at restaurants such as Sharrow Bay Hotel, the Connaught and Le Manoir aux Quatr’ Saisons, he came back to the North West to open his own restaurant at Longridge, near Preston. His first review, by the Guardian’s food critic Matthew Fort, catapulted Heathcote on to the road to culinary stardom. A string of accolades followed in his first years as chef proprietor, including Chef of the Year awards and two Michelin stars (one of only six restaurants in the UK at the time). Now Heathcote has more awards than he has room for on walls and shelves. At the start of 2005 he had ten restaurants across the North of England with plans for another four to open before 2006. As well as his Simply Heathcotes and Olive Press restaurants, he also has Heathcotes Outside, which caters for Chester Races (30,000 people), for the Grand National, for Preston North End FC and for Liverpool FC at Anfield. Paul Heathcote co-wrote his first book, Rhubarb & Black Pudding, with Matthew Fort, in 1997.

Contents

Introduction * the good cook’s larder * wine * buying food & garnishes *** STARTERS *** yellow pepper soup • chilled tomato & melon juice • cream of pumpkin & sage soup • new potato & smoked salmon salad • seared scallops with apple & rosemary compôte • smoked mackerel & potato pie • sardines on toast *•baked brie with toasted herb & almond crust • black pudding & lancashire cheese hash browns • torn chicken salad with blue cheese & gems • potted ham with tarragon & soft green peppercorns *** MAINS *** pan-fried salmon with mushroom sauce • skate with lemon pickle • goat’s cheese & leek risotto • spaghetti piedmontese • one-hour herb roast chicken • corn-fed chicken with wild mushrooms & leeks • duckling with dumplings, baby turnips and apple juice sauce • ham shanks in cider with cloves • sticky garlic ribs • honey & herb roast pork with crackling • best end of lamb in provençale herb crumbs • Irish stew • leg of lamb steak with lemon & garlic • the perfect steak • steak au poivre • gratin dauphinoise • grilled polenta cake • favourite cous cous • carrots with tarragon and garlic • four green veg • braised beetroot with sour cream *** AFTERS *** trifle • favourite bread & butter pudding • simple chocolate pots • chocolate crunch torte with pistachios & sour cherries • rhubarb & strawberry mille-feuille • apple jelly with cinnamon cream • hot banana soufflé • lemon & lime posset • cheese extras *** parmesan & cheddar biscuits • greek yoghurt dressing • coriander & chilli dip • lemon pickle • apple & rosemary compote • mustard butter • herb butter • marmite butter • simple butter sauce • madeira sauce • fabulously simple vermouth sauce • mushroom sauce • honey & vanilla yoghurt • strawberry coulis • simple chocolate sauce • armagnac prunes ***

Heathcotes at home

Monday 11 June 2007

Four British cheese boards

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Delia Smith:

Matthew Fort (food editor, The Guardian):

Mark Hix (The Ivy and Le Caprice):

Paul Heathcote....

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