Poached Lincolnshire asparagus
METHOD
Place the vinegar, oil and poppy seeds in a blender and blend on high for 1 minute, place in a bowl and add the chopped shallot.
Peel and de-stone the avocado, slice in quarters and toss with the lime juice. Add to the poppy seed vinaigrette and set aside.
Place a frying pan on medium heat, add the butter and the garlic and cook for 2 minutes. Add the peeled and small diced carrots and cook for 1 minute. Add the rest of the ingredients apart from the stock and cook for 3-4 minutes. Wet with the stock and cook for 20-25 minutes until most of the liquid has evaporated. Purify in a blender and season with salt.
Blanch the asparagus in boiling salted water for 3 minutes, drain and serve.
Place the quail eggs in boiling water for 2 minutes, drain and pass in iced water for 1 minute, peel and serve.
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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.
