TRICIA'S MENU

Tricia Martin's menu included the following dishes:


WATERCRESS SOUP

Ingredients:
2 onions
4 bags of washed watercress
Butter for frying
1 pint milk
1 pint water
4 chicken stock cubes
1 medium potato, peeled and cubed

Method
Saute the onion in butter until softened, add watercress and stir until wilted then add all other ingredients and simmer for about 20 minutes. Leave to cool and put through a blender, adjust milk and water if too thick and serve with a swirl of cream.

PANETTONE PUDDING

Ingredients:
9 oz Panettone
2 oz butter
2 large eggs
Quarter pint double cream
8 fl oz milk
1 teaspoon vanilla extract
2 tablespoons caster sugar
Icing sugar

Method
Whisk eggs, cream, milk, vanilla and sugar and pour over Panettone. Put dish in a roasting tin with about 2 inches of hot water around it and bake for 35 minutes, or until the pudding is set. Dust with icing sugar, preferably unrefined. Serve with cream or home-made vanilla ice cream.

Recipe by Orlando Murrin, Editorial Director of BBC Good Food magazine.

CHOCOLATE POTS

Ingredients:
8 oz Tesco’s finest plain chocolate with orange pieces
Half pint single cream
1 whole egg
2-3 tablespoons Grand Marnier
Knob of butter

Method
Put chocolate in blender and chop to crumbs, or melt in a pan. Bring cream up to a simmer and add to chocolate using blender. Add the egg, Grand Marnier and butter. Cover with cling-film and place in fridge. Serve with orange segment or grated chocolate.