WINNING RECIPE - Team

Ross Williams and Chris Potts from The Wellington, Wellington, Hereford take us through their winning meal.

MENU​Starter:​Pan-seared king scallops with pea puree, Boudin Noir and tarragon and pink peppercorn butterMain:​Porchetta of Welsh white pork loin with braised red cabbage and lemon Roasted potatoesDessert:​Brioche and fresh vanilla custard pudding, glazed with apricot conserve

STARTER​INGREDIENTS​

Serves 412 x Fresh King Scallops200g peas50g crème fraiche100g fresh Boudin Noir100g soft butter1 teaspoon pink peppercorns1 small bunch of chopped fresh tarragon leaves

METHOD​

For the Tarragon and Peppercorn Butter:​Mix together the softened butter, chopped tarragon and peppercorns Wrap and refrigerate.

For the Pea Puree:​Cook the peas in lightly salted boiling water.

Drain and add the crème fraiche and seasoning and blend until nearly smooth

To assemble the dish:​Cut the boudin noir into four pieces and grill for 5 minutes or until cooked.Pan-fry the scallops in hot oil for 1-2 minutes, turning once, until cooked.Gently heat the tarragon butter in a saucepan until melted.Place a small round of pea puree in the center of each plate and place the cooked boudin on top.Place the cooked scallops around the pea puree and drizzle over the melted tarragon butter.

MAIN​INGREDIENTS​

Serves 4:For the Porcetta:​1 loin of Welsh White Pork1 Pig liver, chopped1 handful of chopped fennel fronds1 bulb of chopped garlic1 bunch of rosemary

For the Lemon Roast Potatoes:​8-10 large roasting potatoes cut into 4-5 piecesThe grated rind of one large lemon2 dessert spoons of goose fat

For the Braised Red Cabbage:​1 head red cabbage, shredded

30g butter1 Bramley apple, peeled and diced2 teaspoons soft brown sugar2 teaspoons balsamic vinegarSeasoning

METHOD​

For the Porcetta:​Pre-heat oven to gas mark 6.De-bone the pork loin and remove the tenderloin, then score the skin.

Coarsely chop the tenderloin and mix with the herbs, garlic and seasoning. Use this mixture to stuff inside cavity of the de-boned pork loin.

Carefully roll up the stuffed loin and tie firmly with butchers string to create a large sausage and season the skin with salt.

Roast for one hour, then turn the oven to gas mark 8 and add 1 litre of water to the roasting pan and roast for a further 30 minutes, or until cooked through and with crackling skin.

Leave to rest for 15 minutes. Meanwhile, de-glaze the roasting pan with a little whit wine to create a sauce.

Carve and serve.

For the Lemon Roast Potatoes:​Pre-heat the oven to gas mark 6Boil the potatoes in salted water until just soft, then drain and leave to steam in the colander for a few minutes to dry out.

Place in a roasting try with the lemon rind and goose fat and roast for 45-60 minutes, until golden and crispy.

For the Braised Red Cabbage:​Place all the ingredients in a saucepan, cover and cook over a low heat, stirring every 15 minutes, for 5 hours.

DESSERT​INGREDIENTS​

Serves 8 :2 loaves brioches (we make our own)1200ml double cream350ml milk20 egg yolks450g caster sugar1 vanilla pod300g apricot conserve

METHOD​

Pre-heat the oven to gas mark 4Slice and butter the brioche loaves and layer them in a dish.De-seed the vanilla pod and add the seeds to the cream and milk in a saucepan.Bring to the boil and simmer for 1-2 minutes, then put aside to cool.Beat the egg yolks and sugar together, then add the cream mixture and mix well. Pour the custard mix over the bread and lave for 20 minutes to soak in.Place in the pre-heated oven for 30 minutes, then spread the apricot conserve over the top and serve while still warm.