Dish of the day

Ah, asparagus, synonymous with the start of British summertime. The season is short though, so we make the most of its delicious window by using the ingredient creatively at The Lodge. Once you’ve steamed, grilled and dipped (in a soft boiled egg at breakfast, yum!), here’s a wonderful recipe from our kitchen team to try at home – and, of course, if that sounds too much like hard work, head to The Lodge and enjoy our chef’s culinary creations instead. Enjoy!

Squid ink pasta

10 ounces all-purpose flour, plus more for dusting
2 whole large eggs, 4 yolks from 4 large eggs about 2.5 ounces
4 tsps squid ink
1 tsp salt, plus more for salting water
Halibut fillets

1. On a clean work surface, pour flour in a mound. Make a well in the centre about 4″ wide. Pour whole eggs, egg yolks, squid ink, and salt into well and, using a fork, beat thoroughly.
2. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly, until dough feels firm and dry, and can form a craggy-looking ball. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. Once this is done wrap the dough in cling film tightly and let rest for 30 minutes or so.
3. Once rested you can now start to make your pasta by using a pasta machine. Heat a pan of salted boiling water and cook the pasta – as it’s fresh it will only need a few minutes.
4. Steam fresh cockles with a little white wine until just cooked, strain off but keep the juice. Pan fry the halibut in a small amount of butter and cook the asparagus.
5. Put the remainder of the juice from the cockles cooking water in a pan, add some double cream and bring to the boil, turning the heat down and simmering for 5-8 minutes. Season to taste and serve.

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