Lancashire Life - - FOOD & DRINK -


2 x 150g pieces skin­less salmon fil­let 180g peeled raw king prawns, thawed if frozen

1 tbsp fresh dill

½ tsp chilli flakes

1 tsp finely chopped gar­lic (jarred or fresh)

Grated zest of 1 le­mon

Olive oil

200g fresh as­para­gus spears

4 eggs

80ml dou­ble cream

50g Gruyère, grated

100g Parme­san, freshly grated Beaten egg, for egg wash

Salt and freshly ground black pep­per Fresh chives, to gar­nish


250g plain flour, plus ex­tra for dust­ing

1 tsp dried pars­ley

125g cold un­salted but­ter, cubed 2 medium egg yolks

50ml ice-cold wa­ter

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