Island Life Magazine Ltd August/September 2014 | Page 101

FOOD

Linguine with lobster
sauce
2 lobster shells
roasted & smashed
(reserve meat)

1 tbsp tomato
purée

50g butter

75ml brandy

1 chopped onion,
carrot and fennel
Lemon zest
½ tsp fresh thyme
½ tsp fresh
rosemary
1 star anise

75ml white wine
350 ml double
cream
200ml milk

Briddlesford veal
salad
Serves 4
1kg veal steak
(thinly sliced)
1 red pepper
(sliced)
Mixed sal