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Rudding Park Recipe: A Taste of Summer

Rudding Park Recipe: A Taste of Summer

Summer Salad

Rudding Park has shared this light and delicious summer salad – inspired by the ingredients all picked fresh from their Kitchen Garden on site.

We’re currently running a competition to win a complete al fresco dining experience in the Breeze House at Rudding Park for 6 with a Taittinger Champagne reception. Enter here.

Ingredients

  • 8 baby carrots
  • 8 baby turnips
  • 8 radish
  • 1 cucumber
  • 1 bunch spring onions
  • 300g beetroot
  • 300g golden beetroot
  • 12 baby onions
  • 200g goats cheese
  • 50ml whipping cream
  • 200g carrots
  • 2 sprigs of thyme
  • 4g truffle
  • 20g pea shoots

For the pickling liquor:

  • 350ml cider vinegar
  • 15oml water
  • 120g caster sugar
  • 2 star anise
  • 1 tsp peppercorn
  • 1tsp coriander seeds
  • 1tsp fennel seeds
  • ¼ tsp salt
Close up of white plate with crisp vegetables salad arranged on it.

 Method:

  1. Peel and roughly chop the carrots. Then boil in salted water with thyme until soft and puree. Season to taste.
  2. Place items for pickling liquor in a pan bring to the boil. Simmer until sugar dissolves and leave to cool.
  3. Boil the beetroot until just cooked. Cool, peel and cut into wedges. Place half into pickling liquor for 45-60 minutes.
  4. Slice the rest of the vegetables however you like. Keep half raw and place the rest in the pickling liquor for 45-60 minutes.
  5. Mix the goats cheese and cream until smooth. Season and place into a piping bag.
  6. Slice the cucumber very thin and roll up (this is to pipe the goat’s cheese in).
  7. Swipe the carrot puree on the bottom of the plate.
  8. Arrange the raw and pickled vegetables on top.
  9. Fill the cucumber roll with the goat’s cheese and place onto a plate.
  10. Finish with pea shoots and grated fresh black truffle on top.

Top tip:

A Breeze House makes the perfect destination for a spot of al fresco dining. Browse the collection here.