Terrington St John cookery school's recipe for asparagus

Terrington St John cookery school’s recipe for asparagus

ASPARAGUS is a great favourite with Colin Sussams, of Somerville House Cookery School, who has prepared a simple, but deliciously tasty, recipe for Lynn News readers with asparagus as the main ingredient.

Colin has been passionate about good food since his childhood and even before he left school he had set his sights on becoming a chef. He trained in some of London’s top West End hotels, including Claridges and the Park Lane Hilton, before becoming a senior lecturer at the Colchester Institute and then moving with his partner, Mibette Hughes, to open a restaurant at Somerville House, Terrington St John,

The restaurant has since closed and has now been replaced by the cookery school where Colin passes on his culinary flair and expertise to his pupils.

Centuries-old Somerville House is a perfect setting for these hands-on courses which cater for students of all abilities, including those venturing into the kitchen for the first time. The oldest student has been an 86-year-old and the youngest aged 17. There are plenty in between and many who come back time and again to expand their skills.

With no more than four students at a time it is all very informal and relaxed. “It is much more than teaching people to follow a recipe,” said Colin. “The aim is for everyone to leave with knowledge of ingredients and quality, knife skills and other pointers to cooking success.”

He said that many people now treat cookery as a hobby whereas in the past it was essentially a means of sustaining the family.

Interest has also been fuelled by the many celebrity chef TV programmes and by growing concerns about sustainability and providence – hence the emphasis on locally-sourced produce where possible.

Fish courses are one of the favourites along with baking and bread making. “It is wonderful to see students going home laden with the loaves, rolls and scones they have made,” said Colin.

“Cook and dine days are also popular when the student chefs are joined by their partners to sit down and sample the food prepared earlier in the day.”

A new venture is Somerville House Products which creates selections of chutneys and pickles that are hand-made from fresh, natural seasonal ingredients and are sold from selected local outlets.

For information about Somerville House, visit www.somervillehousecookeryschool.co.uk

LOCAL asparagus with a poached free-range egg and hollandaise sauce

n 250g warm melted unsalted butter

n Two free-range egg yolks

n 75ml white wine

n 15ml white wine vinegar

n 4 crushed peppercorns

n One small shallot finely chopped

Cut the butter into chunks, place into a small saucepan, heat until hot and completely melted.

Skim any impurities off the top of the warm melted butter, stand and allow the butter fat to separate.

Place the white wine, white wine vinegar, crushed peppercorns and shallot in a small stainless steel saucepan. Gently boil to reduce the contents to two tablespoons of liquid, strain into a clean saucepan.

Add the egg yolks to the reduced liquid, over a gentle heat, whisk with a balloon whisk until thick and creamy. Be careful not to overheat.

Take off the heat, gradually add the warm butterfat to the egg yolks, whisking continuously to achieve a thick buttery sauce, check for seasoning and, if necessary, add a pinch of sea salt.

Cover with a lid and store in a warm place until required.

To cook the asparagus

n One bunch local asparagus – in season until the third week in June

n Sea salt

Trim the woody ends of the asparagus spears, rinse in cold water and shake off any surplus water.

Fill a shallow pan with salted water, cover with a lid and bring to the boil.

Add the asparagus to the water, quickly bring back to the boil, reduce heat and simmer for 3-4 minutes until just tender.

Lift out of the water with a perforated spoon, drain well and keep warm.

Poached free-range eggs

n Four really fresh free-range eggs (purchase directly from the producer if possible)

n Sea salt and a little vinegar

Place the eggs in the refrigerator at least an hour before using.

Bring a shallow pan of water to the boil, add the sea salt and vinegar.

Break the cold eggs into four small dishes and carefully slide the eggs into the gently boiling water.

Cook for 3-4 minutes until the whites are firm and the yolk still runny, lift out with a perforated spoon and drain on a clean tea towel

To serve: Arrange the asparagus spears on four warm plates, add a poached egg to each and spoon over some of the hollandaise sauce.

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