What’s your favourite f ruit
Anything English, particularly sweet English strawberries but mostly rhubarb - ok not really a fruit - starting in January with the tender forced variety grown in the dark followed in April with the outdoor grown more flavourful crop. I’d simply poach in sugar syrup with a little vanilla and enjoy either warm or chilled.
What’s your favourite v egetable
Jerusalem artichoke will win hands down. I wait each year for October to arrive and they will always feature on the menu right through till the end of February in one guise or another. My favourite method of using them is a veloute made with a smooth puree of artichoke, a little chicken stock and finished with loads of butter. This with a piece of confit pork belly and some fresh crab I could eat everyday.
A plate a local cheeses and good port. If I had to choose a pudding I think I would go for a warm apple and almond cake with toasted almond ice cream. This is on our menu too. The flourless almond sponge folded with Bramley apple puree is light, yet moist, so you get that traditional pudding feeling without the burden of it resting in your gut for the next two hours.