Richard's Fruit, Veg and Fish

When I head out of the city I love to visit local shops and not only support small businesses but get the wonderfully fresh and personal service only they offer. This is one of my favourite stops in Cornwall, Richard’s Fruit, Veg and Fish (basically they have you covered). The staff are so charming, make wonderful recommendations and know the produce they sell inside out.  You will probably bump into people you know there as it’s a regular stopping point for everyone visiting fashionable Fowey.

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Truffle Mayonnaise


ExtrasSavoury
I know so many people who are afraid to make Mayonnaise. But it was one of the first things that my mother taught me to make, as every child can manage it. It is also wonderful for teaching children control and patience in the kitchen. I promise you have nothing to worry about making this, the only thing you need to do is be slow with the oil. I love the process of making Mayonnaise, to me it reminds me of childhood and so is soothing, but some people find it boring in which case a mixer or electric whisk will speed the process up.
1

To make the Mayonnaise

  1. Separate your egg, retaining the yolk in a large Stainless Steel bowl.
  2. Using a sauce whisk very slowly beat the sunflower oil in, literally dribbles at a time, no more than half a tsp. Use the whisk to completely incorporate the oil into the yolk before you add more. The mix is most unstable at the beginning, so that is when you need to be most careful.
  3. If you see the mix is beginning to separate whisk vigorously to stop this from happening. Do not add the oil too quickly or your mayonnaise will completely split.  If this happens do not despair! Take another egg yolk in a new bowl and start a fresh. Only this time add the split mix to the yolk slowly (as with the oil before) until it is incorporated (be more delicate this time adding less at a time and whisking more between). Less haste! Then return to the remaining oil and continue as before.
  4. As you see the mixture progress you will be able to add larger parts of oil each time.  Finally add the truffle oil in the same way. Once this is done add in your truffle paste.
2

Fresh Mayonnaise Storage

Fresh Mayonnaise like this should only be kept in the fridge for a day. Don’t serve it to children, older people or pregnant ladies (as will all raw egg products) and always make sure your eggs are as fresh and organic as possible.

Top Tip

If you are nervous to start, try making a traditional mayonnaise first, in this case add a tsp of Mustard to the yolk before beginning (it helps prevent the mix splitting and will give you confidence) and replace the truffle oil below with regular Olive Oil. I don’t recommend you use only Olive Oil because it can leave a very strong flavour which isn’t always right with every dish. However a good squeeze of lemon at the end into the mayonnaise will make the mix lighter and give it a lovely little kick (some people add vinegar instead). I also add a dash of water to the mix at the end if I want to make it a lighter Mayonnaise.

Duck Eggs, Asparagus and Pancetta Plates


Savoury
This dish is perfect for the summer. It looks so pretty on the serving plate and it can work really well cold for a picnic or as part of a summer buffet, but it's also smart enough to work as a starter for supper. Make sure your generous with the Truffle Mayonnaise people can't get enough of it.  Serves 4 as a Starter
1

For the Asparagus

  1. Put two pans on to boil with salted water. One to steam the asparagus, the other to boil the duck eggs.
  2.  Carefully place the Duck Eggs into the boiling water and boil for 6-7 mins (depending on their size).
  3. Wash your Asparagus and place them in a pan to steam over salted water for 3-6 mins.
  4. Place the Pancetta on a sheet under the grill (or you can fry it in a pan) until crisp.
2

For the Truffle Mayonnaise

  1. Meanwhile prepare your Mayonnaise and salad. Take your chicken Egg Yolk and place it in a large bowl.
  2. Using a whisk (I prefer a sauce whisk) very slowly beat the sunflower oil in, starting with a little at a time and only adding more as you see it is totally incorporated (do not add it too quickly or you mayonnaise will split, if this happens do not despair, take another egg in a new bowl and add the split mix slowing to it, whisking like with the oil until it is fully incorporated and continue as before – although possibly with less haste!).
  3. Finally add the truffle oil in the same way. Once this is done add in your truffle paste.
4

To Serve

Peel the Duck eggs and present them in halves, with the Asparagus on the bottom, then the eggs and then the pancetta. Put the Truffle Mayonnaise in a bowl so that everyone can help themselves to a big dollop.

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