March : Shrove Tuesday

Starter : Scallops
Accompaniment : our Graves white wine 2005

To serve 4
Preparation time: 20 mins
Cooking time: 6 mins

Ingredients:
20 large scallops
1 bunch flat-leafed parsley
6 cloves garlic
Fine salt and freshly-ground black pepper
4 tablespoons olive oil
Juice of 1 lemon

To open the scallop shells, slide a blade inside and, following the upper shell, cut through the scallop which remains attached to the lower shell. Detach it with the point of a knife. With your hand, carefully remove the filament around the scallop.

Rinse the scallops and roe in cold water, drain in a colander and place on absorbent paper to remove any excess water.

Rinse and drain the parsley. Remove leaves and discard the stalks. Peel the garlic, cut the cloves lengthwise and remove any shoots. Chop together the garlic and parsley, either manually with a large knife, or using a small blender. Season generously scallops and roes with the salt and pepper.

Dessert : Chocolate-filled crêpes

April : Easter

Main dish : Leg of lamb with green peas
Accompaniment : our Graves red wine 2003 or 2004

To serve 6
Preparation time: 20 mins
Cooking time: 35 to 40 mins

Ingredients:
3kg leg of lamb, trimmed by the butcher
Fine salt and freshly-ground black pepper
2 cloves crushed garlic
2 pinches thyme
2 pinches dried rosemary
4 tablespoons olive oil
10 cloves garlic, unpeeled

To garnish:
50g fresh butter
600g freshly-shelled peas
1 sugar lump
3 lettuce leaves, chopped
1 glass water
10 basil leaves, chopped
2 tablespoons olive oil

Preheat oven to 210° C. Season the leg of lamb with the crushed garlic, thyme and rosemary, then salt and pepper, and paste with oil. If desired, spike with garlic for a stronger taste.

Spread the whole garlic cloves around the leg of lamb and cook in oven for 35 to 40 minutes, according to taste. As soon as cooking is finished, wrap the leg in a double layer of aluminium foil and leave to stand for 10 minutes.

Heat the butter in a saucepan over a moderate heat. Add the peas, sugar and lettuce leaves and cook for 5 minutes, then add the water, basil and oil. Cook for a further 10 minutes, then add salt and pepper and keep hot.

Remove aluminium foil and slice the leg of lamb. Place slices in a serving dish with the whole garlic cloves, unpeeled. Serve the hot peas separately, in a preheated dish.

Dessert : Sweetened strawberries in red wine

May : Mother’s Day

Main dish : baby pigeon fillets and sautéed mange-tout
Accompaniment : our Graves red wine 2003 or 2004

To serve 4:
Preparation time: 25 mins
Standing time: 15 mins
Cooking time: 13 mins

Ingredients:
8 baby pigeon fillets
Fine salt
2 pinches Cayenne pepper
10 basil leaves, finely chopped
6 new onions, roughly chopped
10cl virgin olive oil

To garnish:
Extra virgin olive oil
600g mange-tout, shelled
Fine salt and freshly-ground black pepper
5cl water
2 pinches dried oregano

Vinaigrette:
2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil

Season the baby pigeon fillets with salt and Cayenne pepper and place them in a shallow dish. Sprinkle with the basil, onions and oil. Cover and leave to marinade for 15 minutes.

Prepare the garnish. Heat a sprinkling of olive oil in a non-stick frying pan over a fairly high heat. Add the mange-tout to the hot oil and sauté, stirring constantly to avoid burning or excessive colouring. After 1 minute, add salt and pepper, water and oregano. Cover and simmer for 2 minutes at medium heat. Keep warm.

Drain the marinade ingredients. Heat a non-stick frying pan over a medium heat and add the fillets, skin-side down, and the basil and onions. Turn the fillets after 5 minutes and cook for a further 5 minutes. The pan must be wide enough – at least 28cm in diameter - for the meat, basil and onions to cook simultaneously. Transfer to a plate and leave to stand.

Prepare the vinaigrette by whipping the vinegar and oil with salt and pepper.

Share the mange-tout between 4 very hot plates, and place the pigeon fillets on top with the onions and basil. Cover with the vinaigrette and serve immediately.

Dessert : Bilberry tart

 

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