Dinner is served

Recipes from Claire Allenet Head Chef of The Potato Shack Cafe, Woodlands Farm & owner of Nourish, incorporating freshly foraged herbs and plants from the Mielles de Morville area of St Ouen

Gorse flower panna cotta with charred stone fruit & lemon

Serves 4

Panna Cotta

250ml Douet Farm goats milk 125ml Coconut cream 125ml Goats yoghurt 100g Caster sugar blended with 30 gorse flowers 3 1/2 Gelatine leaves 1/2 tsp Vanilla extract

Stone Fruits

4 Ripe stone fruit - peaches, nectarines, apricot or mango all work well 15g Gorse flower sugar Garnishes - gorse flower petals, toasted coconut flakes & flaked almonds 1 Place the milk, coconut cream & 85g of the gorse flower sugar into a small pan and slowly bring to a simmer for 3 minutes. Remove from the heat and allow to infuse for 10 minutes.

2 Soak the gelatine leaves in cold water until they have fully softened.

3 Strain the gorse mixture through a sieve into a clean bowl, before stirring in the drained gelatine leaves until dissolved, allow the mixture to cool, before gently whisking in the goats yoghurt until fully combined.

4 Pour into four serving moulds or glasses & chill in the fridge overnight to allow to set before serving.

5 To serve, place a griddle pan over a high heat, slice your chosen stone fruit and griddle for 2-3 minutes until lightly charred on each side. Remove from the pan & sprinkle with the remaining 15g of the gorse sugar & lemon zest, allow to macerate until required.

6 To turn out the panna cotta, dip the base of each mould into hot water to loosen, then invert onto a serving dish, assemble with charred fruit & garnishes. Alternatively if set in glasses, just simply top with the remaining elements.

Sea beet & crab scones

Makes 6 scones

Scones Scones

1 Pre-heat the oven to 200c.

2 Wash the sea beet leaves thoroughly in cold water, pat dry with kitchen paper, remove any large stems & finely chop.

225g Self raising flour 80g Sea beet leaves (if unable to source alternatively use spinach) 55g Unsalted butter 150ml Buttermilk 1 tsp Salt Milk to glaze

Crab Remoulade

300g Picked white crab meat 2 Tbsp Mayonnaise 1 Lime, zest & juice 2 tsp of Chives Pinch of sugar Selection of foraged herbs to garnish - wild fennel, wild garlic flowers, wood sorrel leaves & flowers 3 Sift the flour into a large mixing bowl. Cut the butter into small cubes, then rub into the flour using your fingertips until the mix resembles breadcrumbs.

4 Make a well in the centre of the bowl, add in the buttermilk & salt, mix until you start to form a dough. Don't worry it will be fairly dry at this stage!

5 Add in the chopped sea beet and lightly knead to bring the dough together.

6 Lightly flour the worktop surface, before rolling the dough out to 2.5cm thick. Using a floured cookie cutter, carefully stamp out 6 scones.

7 Place upside down onto a baking tray lined with baking parchment. Lightly brush the tops of each scone with milk.

8 Bake in the top of the oven for 20 minutes, until well risen & golden brown. Remove from the oven and transfer onto a wire rack to cool.

Crab Remoulade

1 To make the crab remoulade, combine all the ingredients together in a bowl, season to taste with salt, pepper & lime juice.

2 Lightly warm the scones to serve, spread with a thin layer of salted butter before topping with a generous spoonful of the crab mix & garnishing with foraged herbs & sliced radishes.