recipe for Bisque de Langoustine, a classic shellfish
soup, is one of the recipes prepared by Keith Floyd
at Floyd's Cookery Theatre.
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.
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 couldnt 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.
Fresh mint leaves
Lardons of bacon
Little gem lettuce or Cos
Salt / Pepper
some butter in a big pan and throw in the lardons
to cook out, soften and colour
the onions to the lardons and fry gently
the lettuce and mint leaves and a little salt
well and tip in the peas
and simmer until tender, stirring from time to time
all the steam in the braise
a little butter from time to time
dish can be made ahead of time and heated up in a microwave!
Floyd's Cookery Theatre