The folder name
Please choose a different name.
Please enter a name for the new folder.
Preheat the oven to 200°C/gas mark 6
To begin, pickle the walnuts. Place the walnuts in a saucepan with just enough milk to cover and bring to the boil. Allow to cool so that you can peel the walnuts with the tip of a small knife. Wash the walnuts well then place in a separate saucepan with the caster sugar and vinegar
100g of walnuts
200g of caster sugar
200ml of malt vinegar
Bring to the boil and boil for 4 minutes. Remove the walnuts with a slotted spoon (reserving the pickling liquor) and place on a baking tray. Bake in the oven for 4 minutes
Return the walnuts to the pickling liquor and repeat the boiling and baking process 3 times, until the nuts are both pickled and candied, as the sugar should start to caramelise during the boiling process. The nuts will give the dish texture and a sharpness to work well with the peaches, smoked ham and curd. Set the walnuts aside until ready to serve
To make the raspberry gel, add the purée, vanilla seeds and half of the lemon juice to a pan and bring to the boil. Whisk in the agar agar and return to the boil
2g of agar agar
250ml of raspberry purée
1/4 lemon, juiced
1/2 vanilla pod, seeds scraped
Pour the mixture into a bowl and refrigerate until set for approximately 2–3 hours. Once set, place in a blender and add the remaining lemon juice. Blitz until smooth and set aside. This recipe will make more than is needed for this dish alone, but it can be kept in the fridge and used for either sweet or savoury dishes
1/4 lemon, juiced
To prepare the dressing, whisk together all of the ingredients and set aside until needed
freshly ground black pepper, 3 twists from a mill
75ml of walnut oil
50ml of malt vinegar
50ml of rapeseed oil
1 pinch of sea salt
To prepare the raspberries, combine a little raspberry vinegar with 1 tbsp of the reserved gel in a small bowl and add the raspberries. Gently coat the raspberries in the mixture
1 tbsp of raspberry vinegar
To serve, toss the salad leaves with 4 tbsp of the walnut dressing in a bowl. Divide the peach slices between warm plates and arrange the raspberries, walnuts and goat's curd on top
16 slices of prosciutto, smoked, Matt uses Kelmscott
4 peaches, ripe, cut into thin slices
400g of goat's curd, Matt uses Windrush
Dot the raspberry gel around the plates, then add slices of prosciutto, followed by the dressed salad leaves. Serve immediately
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.