Dave Cuther­bert­son is head chef o The Cross Keys in Great Mis­senden Ale-poached Hake Supreme, Pars­ley Mash and Crispy Ba­con

Buckinghamshire Advertiser - - FOOD AND DRINK - In­gre­di­ents (Serves 4)


Peel and cut the pota­toes into small chunks and

add to wa­ter. Bring to the boil and sim­mer for about 15 min­utes

or un­til soft enough for mash. Roughly chop the onion and soften in a pan large

enough to take the hake and the ale. Drain off any ex­cess oil and gen­tly place the hake in the pan; pour over the ale, en­sur­ing the hake is fully sub­merged. Sea­son and gen­tly bring to the boil and sim­mer for two min­utes, then RY this tasty recipe – it is sure to set those taste­buds bounc­ing. Four hake supremes One litre of any ale 6-8 large pota­toes 8 rash­ers of streaky ba­con One onion 400g ten­der stem broc­coli One bunch of flat leaf pars­ley

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