Sarum College has a well-deserved reputation for gastronomic excellence. These are recipes for some of our favourite dishes…

Greek Yoghurt Pudding (8 people)

Ingredients

500 g Strained Greek Yoghurt

500 ml Double Cream

2 teaspoons vanilla essence

200 g Castor Sugar

500 g Frozen bag of Fruits of the Forest

500 g Demerara Sugar

Method

Defrost and drain fruit, whip cream with the castor sugar and vanilla essence. Fold in the Greek yoghurt. Lay the fruit in a gratin dish approximately 30 cm x 20 cm. Spoon the cream and yoghurt mix onto the fruit. Smooth the top with a palette knife. Sprinkle the Demerara sugar on top of the mix, approximately 4 mm thick.

To caramelise either use a Catering type burner or place under a very hot grill.

Chill for at least 40 minutes and then serve.

Italian styled Lamb with Borlotti Beans

Ingredients  (Serves 5 people)

500 g  Diced Lamb

Splash of olive oil

1 large onion

2 Sticks of celery

2 Carrots

4 cloves of garlic

8 diced tomatoes

2 table spoons of tomato puree

2 teaspoons of dried thyme. 2 bay leaves

A hand full of torn basil leaves

150 ml of strong red wine

1 pint of strong chicken stock or 2 chicken stock cubes

1 can of Borlotti beans

Method

Brown off the diced lamb by frying in a casserole with a little olive oil. Season with salt and black cracked pepper. Remove the lamb when nicely sealed. Dice the onions, carrots and celery and fry in the juices and oil left in the casserole. Crush the garlic and add to the vegetables. Cook for about 5-6 minutes.

Add the browned Lamb back into the casserole, then stir in the tomato puree, thyme and bay leaves. Add the red wine and the diced tomatoes. Then add enough liquid, either fresh chicken stock or chicken stock cubes, just to cover the meat. Cover the casserole with a lid and simmer gently for about an hour, stirring occasionally.

When the meat is tender add the Borlotti beans and heat through for a minute or 2. Just before serving, add the basil leaves.

Serve with either fresh pasta or Rosti Potatoes, Roasted courgettes with garlic or Fennel with parsley butter

Three Citrus Tart

Ingredients

The filling:

9 medium free range eggs

180 g of caster sugar

1 orange-  juiced and fine grated zest

3 lemons- juiced and 1 grated zest

2 limes- juiced and 1 grated zest

250ml of double cream.

The pastry:

500g of plain flour

Pinch of baking powder

150g of icing sugar

250g of butter

Zest of 1 lemon

2 eggs

Method

Make the pastry by rubbing in the butter with the flour until a bread crumbed texture is obtained. Stir in the icing sugar and zest. Then add the beaten eggs to form a firm pliable dough. Let this rest for 30 mins in the fridge, covered in cling film.

Roll out the pastry to fit a fluted flan tin of around 28cm diameter. Prick the base of the tart with a fork all over. Bake in a heated oven at 180 c – Gas 6 for 15mins . Push down the pastry half way through to insure the flan base is flat and even.

While the pastry case is baking, whisk the eggs for the filling. Add the zests, sugar and mix well. Then add the juices and cream until thoroughly mixed.

Pour the filling into the case and bake in an oven reduced to 150 c- gas 3.

Bake for a further 30 mins. Allow to cool before refrigerating

Serve with a sprinkle of icing sugar and lots of fresh double cream

Chocolate Brownies (30 people)

1. Melt 16 oz dark chocolate.
2. Cream 20 oz butter with 2 lb 12 oz sugar.
3. Slowly add 16 eggs, beating well after each one.
4. Stir in melted chocolate.
5. Stir in cup of strong coffee and a splash of brandy.
6. Sift 20 oz of SR flour and 1 tsp salt.
7. Fold into chocolate mix.
8. Cook for 30-35 min, gas mark 5.

Brownie should come out slightly sticky, and cracked on top.
Topping: 2 handfuls of dark chocolate, melted, good splash of cream
and icing sugar.