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Recipe for :

Petit Pois au Lettue

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Peas
Fresh mint leaves
Baby onions
Lardons of bacon
Butter
Little gem lettuce or Cos
Salt / Pepper

Method

  • Heat some butter in a big pan and throw in the lardons to cook out, soften and colour
  • Roughly chop the lettuce
  • Add the onions to the lardons and fry gently
  • Add the lettuce and mint leaves and a little salt
  • Stir well and tip in the peas
  • Stir round well to mix
  • Cover and simmer until tender, stirring from time to time
  • Keep all the steam in the braise
  • Add a little butter from time to time
  • Season as necessary

This dish can be made ahead of time and heated up in a microwave!

Keith Floyd
Floyd's Cookery Theatre

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