The Borough Market Mother's Day Menu

THE BOROUGH MARKET MOTHER’S DAY MENU

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BREAKFAST EGGS BENEDICT WITH BROWN BUTTER ‘YOGLLANDAISE’ Ed Smith Serves 4

Method

Easy, quick, brilliant-tasting, this ‘yogllandaise’ (basically, brown butter with yoghurt) is a real winner.

Make the brown butter yogllandaise first, by putting 80g of the butter in a mediumsized frying pan. Place this over a high heat and watch it melt, then froth, and then let that frothing die back. When it’s quiet, golden brown and smells nutty, remove from the heat.

Ingredients 95g salted butter 8 quality medium sized eggs 4 muffins 250g sliced, cooked ham 1 bunch of watercress, picked and divided into four 260g full fat Greek yoghurt Juice of ¼ lemon

Put a saucepan of water on to boil for the eggs, and switch your grill on. When the water is boiling, add the eggs and boil for 6 mins.

Slice the muffins in half and toast under the grill, then spread them with the remaining 15g of butter while still warm.

Lay the ham on top and put these onto warm plates, placing a good few sprigs of watercress next to the muffins.

Put the yoghurt in a bowl, and scrape the now slightly cooled brown butter, and all its sediment, on top. Add the lemon juice, mix well and set to one side.

When 6 mins is up, transfer the eggs into a bowl of cold water. They’ll remain warm, but this stops them overcooking and makes them easier to peel.

Peel the eggs, place them on the ham and put a good spoonful of yogllandaise over each of the eggs. Eat immediately (delegate the coffee and orange juice to one of your fellow diners).

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ED SMITH

LUNCH ROUILLE ON TOAST & FISH STEW Angela Clutton Serves 4

Method

Rouille is a rustically delicious version of mayonnaise, with added bread to give a thicker texture and cayenne for a bit of extra pep. Just the thing to serve spread on toast with a simple fish stew.

Soak the bread in the hot stock or water.

Ingredients For the rouille: ½ slice of bread, crusts removed 2 tbsp hot fish stock or water 1 garlic clove A pinch of saffron 2 egg yolks ½ tsp cayenne pepper 2 tsp red wine vinegar 1 tsp Dijon mustard 100ml extra virgin olive oil For the fish stew: 2 onions 2 fennel bulbs Oil or butter, to sauté 2 garlic gloves, crushed 150ml fish stock 100ml white wine 1 tin of chopped tomatoes 4 fish fillets of your choice 4 king prawns Chopped parsley, to garnish

While the bread is soaking, peel the garlic clove and crush in a pestle and mortar with a good pinch of salt until it becomes a paste. Add the soaked bread and saffron, and pound again to a paste. Transfer to a mixing bowl and whisk in the egg yolks, cayenne, vinegar and mustard. Then slowly whisk in the oil, adding it bit by bit. Taste for seasoning.

Slice the onions and fennel bulbs. Heat the oil or butter in a large sauté pan, and gently cook the vegetables for 15 mins.

Add the garlic and cook for 5 mins. Pour in the fish stock, white wine, and chopped tomatoes. Simmer for 5 mins.

Cut the fish fillets into chunks and slide into the pan. Cook for 5 mins, until opaque.

Fry the king prawns in oil and place on top of the stew, together with the chopped parsley. Serve with toast – perfect with a thick smear of rouille.

To serve: Bread for toasting

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KIM LIGHTBODY

AFTERNOON TEA ROSEMARY & CITRUS OLIVE OIL CAKE Ed Smith Serves 10-12

Method

This dairy-free cake works well as a pudding with stewed fruit and a spoonful of cooling yoghurt (whether cow’s, sheep’s or coconut) for contrast, but is otherwise subtle and not too sweet. Particularly good as an afternoon treat with a long coffee or calming, floral tea.

Preheat the oven to 200C. Line a 20-22cm springform cake tin with greaseproof paper. Mix the flour, baking powder, salt and chopped rosemary together in a bowl.

Finely grate the zest from the orange and lemon into the flour mix. Juice the fruits, combine and measure the volume of liquid – you should have approximately 120ml.

If you have much less, soak the skins in water and squeeze again to achieve the volume required. Add the vanilla extract to the juice and set aside.

Ingredients 360g plain flour 1 tsp baking powder ½ tsp flaky sea salt 4 sprigs of rosemary, leaves picked and finely chopped 1 large orange 1 lemon 1 tsp vanilla extract 3 large eggs 180g golden caster sugar 250g extra virgin olive oil, plus extra for brushing Icing sugar, to serve (optional)

Cream the eggs and sugar together in a stand mixer fitted with the paddle attachment on a medium-high speed for 2 mins, until light and voluminous. Reduce the speed and gradually pour in the olive oil in a steady stream, mixing for another 2 mins once all the oil is in. Slowly pour in the juice and lower the speed, gradually adding the dry ingredients until well incorporated.

Scrape any flour around the edges of the mixing bowl into the batter, mix for 10 secs, then decant the batter into the lined tin.

Put the cake tin on a tray and place it in the middle of the oven. Immediately reduce the temperature to 160C and bake for 50 mins.

Check the cake is fully cooked by inserting a metal skewer into the middle of the cake: it should come out clean. Return to the oven for a further 5 mins if necessary.

Remove the cake from the oven and leave to cool in the tin for 15 mins before unclasping the cake tin, and leaving to cool completely, ideally sliding the cake away from the base and onto a wire rack. Store in an airtight container at room temperature, and sprinkle with icing sugar for a touch of extra sweetness just before serving.

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ISSY CROKER

DINNER SPRING MARKET SALAD Jenny Chandler Serves 4

Method

This is a great template for a spring salad for anyone and everyone. Try adding cooked asparagus, mange tout, green beans or quarters of boiled egg to the salad too.

Start out by podding your beans and peas.

Wash the potatoes well and boil them until tender. Drain and leave to cool down. If you have a steamer you could place the peas and beans above the cooking potatoes for about 3 mins, otherwise 2 mins in boiling water will do the trick – they require very little cooking.

Ingredients For the salad: 200g peas/ broad beans or a mixture of both, podded (that will be about 700g in their pods) 500g new potatoes 300g salad leaves, watercress, rocket, pea shoots, little gem, baby spinach 3 spring onions 200g cured ham such as Italian prosciutto or Spanish jamón, or traditional British cooked ham 100g hard cheese such as Italian pecorino, a Spanish manchego or a local speciality hard cheese 10 medium radishes A small handful of mint, flat leaf parsley leaves or fronds of chervil, to garnish For the dressing: 4 tbsp extra virgin olive oil Juice of ½ lemon 1 tsp Dijon mustard

Drain and run some cold water through them to set their stunning colour. Shell any of the bigger broad beans by pinching the skin, allowing the fabulously bright green beans to pop out.

Wash and dry the salad leaves. You may need to rip the bigger leaves into smaller bite-sized pieces.

Chop the root and outer skin from the spring onions and slice into thin rounds, including about half of the green section.

Rip the cured meat or slice the traditional ham into 5cm-ish sized pieces and use a potato peeler to cut the cheese into slivers.

Cut the radishes into slices or quarters.

Chop the potatoes into even-sized pieces and then add them to a salad bowl with the rest of the ingredients. It’s an idea to keep a small selection of pretty peas and leaves back to garnish the dish.

Shake up the dressing ingredients in a jam jar and tip over the salad. Toss gently with your hands.

Sprinkle over any selected ingredients you may have set aside and scatter with your herbs. Serve with good bread.

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DRINK PROSECCO & BLOOD ORANGE MIMOSA Tom Hunt Makes 6-8 glasses

Method

A classic, easy drink that makes for a perfect lunchtime cocktail. Blood oranges give the drink a striking colour and have a nice level of acidity that goes well with the prosecco.

Squeeze the oranges and put the juice in the fridge to cool. When you are ready to serve, half fill the glass with the orange juice then top up with the prosecco.

Ingredients

Cut slivers of rind off and twist to make decorations to drop into the drink.

4 blood oranges 1 bottle of prosecco

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JOHN HOLDSHIP