Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Preheat the oven to 180°C/Gas mark 4
To make the pastry, place the flour, cheddar, butter and cayenne pepper in a food processor and blitz quickly to combine. Add the egg yolk and process again until the pastry comes together in a dough. Divide the dough in half, shape into two balls and wrap individually in cling film. Leave to rest in the fridge for an hour
  • 110g of plain flour
  • 175g of mature cheddar
  • 110g of salted butter
  • 1 pinch of cayenne pepper
  • 1 egg yolk
Meanwhile, make a start on the dressing; whisk the honey, mustard and a good pinch each of salt and freshly ground black pepper in a bowl, then whisk in the vinegar. Slowly pour in the oil and the lemon juice, whisking constantly. Check the seasoning and add the shallot and crumbled blue cheese. Set aside for later
  • 1 tsp clear runny honey
  • 1 tsp Dijon mustard
  • salt
  • black pepper
  • 1/2 tbsp of red wine vinegar
  • 150ml of extra virgin olive oil
  • 1/2 lemon
  • 1 shallot
  • 50g of Binham blue cheese
Remove the pastry from the fridge and roll it out on a lightly floured surface to about an inch. Using a palette knife, cut the pastry into 12 neat rectangles, 7.5cm long and 5cm wide, re-rolling any trimmings
Transfer the rectangles to a baking tray lined with baking parchment, leaving a little space between them. Cover the biscuits with another sheet of baking parchment and place another baking tray on top to hold down the pastry. Bake in the oven for 20 minutes or until the pastry is golden and crisp. Leave the biscuits to cool on the baking tray, then transfer to a wire rack
For the wild mushrooms, heat a frying pan and quickly fry the shallots and garlic in the oil until soft, then add the wild mushrooms and season with salt and freshly ground black pepper. Continue cooking over a high heat until the mushrooms soften. Transfer to a bowl and add the chopped parsley. Leave to cool
  • 2 shallots
  • 1 garlic clove
  • 3 tbsp of olive oil
  • 225g of wild mushrooms
  • salt
  • black pepper
  • 2 tbsp of flat-leaf parsley
Cook the asparagus in a pan of boiling water until just tender. Drain and refresh under cold running water
  • 16 asparagus spears
To plate, lay a pastry biscuit on each plate. Spoon some mushrooms along the pastry and top with two asparagus spears. Cover with another pastry layer and add the remaining mushrooms and asparagus. Put the final pastry layer on top. Spoon the dressing around and garnish with young salad leaves
  • 2 2/3 handfuls of salad leaves



Blue cheese dressing

Asparagus and wild mushrooms

To plate

  • 2 2/3 handfuls of salad leaves