Three very popular springtime ingredients are highlighted in this menu – plump scallops from Tasmania, chicken with new season’s French tarragon, and tangy lemons.
Scallops with crisp crust, parsley and lemon
British food writer Nigel Slater calls this recipe ‘the rich person’s answer to fish fingers’.
Chicken in the pot with tarragon cream sauce
This much-loved French dish includes a classic velouté sauce.
For many, this is the ultimate pudding – the golden sponge topping hiding a creamy lemon sauce.