Each month, I love to create a menu that highlights seasonal produce, aiming for dishes that are both unique and achievable. This time, I’ve included a non-alcoholic drink using unusual herbs from my garden, which can easily be splashed with booze.
For the main, I’ve chosen ray, a fish that’s under-used despite being incredibly tender and easy to cook. Ray holds special memories as I learned to prepare it during the holidays working at the Bridport Arms. There, I also made egg mayonnaise, which I’ve now deconstructed for a simple starter.
For dessert, I’ve used British plums and shop-bought pastry to create a quick, delicious tart.
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