Our Spring Food Guide by Private Chef David Gulliot

We are delighted to introduce our monthly food blog by the fabulous David Gulliot. David has worked in a number of London restaurants including The Greenhouse & One Lombard Street, both of which are Michelin star establishments.

Here's how one past client described his food:

"David is a spectacular cook. Always full of surprises and ideas, he is a very creative chef and executes flawlessly; his presentation is mouthwatering. His food is better than most restaurants I have been to, so why go out when David can come to you?"

David describes cooking as his passion and we are looking forward to sharing his monthly ideas and recipes with you.

An Introduction to Spring

As spring seems to be finally upon us with the warmer weather coming and the sunshine arriving (we hope!) the produce available to us triples. With so many classics such as lamb and samphire coming into season in April why not cook some things that you wouldn’t normally?

At their best in April:

• New potatoes
• Celeriac
• Purple sprouting broccoli
• Sorrel
• Halibut
• Oysters
• Crab

Salmon and Watercress Tart

Ingredients:

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Method

• For the pastry case, place the butter and flour into a food processor and blend well.
• Add the egg yolk and a little water to bring the pastry to a firm consistency.
• Allow the pastry to rest in the fridge for 30 minutes then roll out and line your tart case carefully.
• Trim the edges and bake in the oven at 180C for 20 minutes with baking beans.
• For the filling, bake the salmon with a little olive oil and black pepper for 10 minutes - then flake the flesh.
• Roughly chop the watercress and spread the leaves and the salmon around the bottom of the tart case.
• Mix the eggs and the cream and season well.
• Pour the egg mixture into the tart and bake at 160C for 25 minutes or until just set.
• All that’s left to do is allow it to cook and enjoy...

Before we go and let you start cooking your Salmon & Watercress Tart we just want to wish you fantastic Easter weekend and we hop the Easter bunny is kind to you all.