Peach carpaccio and basil scented blackberry granita
Method
Place the blackberries in the freezer overnight. Place the water and sugar in a pan and bring to boil. Add the lavender flowers and set aside to cool down. When cold, thinly slice the peaches and marinate in the lavender syrup.
Place all the ingredients for the hibiscus in a pan and bring to boil, cook for 2–3 minutes and set aside to cool. Strain the syrup before serving.
Dry toast the peeled pistachios in a pan with a sprinkle of salt for 2–3 minutes on medium heat. Chop in a blender.
Make the granita at the last moment before serving. Place all the ingredients in a blender or ice crusher and blend in short pulses, then serve immediately.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
