We began last night's Formal Hall with fresh trout, lightly grilled, and served with watercress, radish and basil salad. Apples, broccoli and tomatoes are often cited as the “wonder” fruit and vegetables, but gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc. Only raw broccoli has more vitamin C and magnesium – but it is much more often eaten cooked in this country. Watercress is brimming with beta-carotene and vitamin A equivalents - which as well as being important antioxidants are also needed for healthy skin and eyes - containing more than four times the amount of the other “wonder” foods.
Following the trout, we served leg of English lamb cooked sous vide, and accompanied by leek and cheddar mash, wilted greens and rosemary jus. Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals.
Our vegetarian friends were treated to wild rice and parsnip suppli (Italian rice fritters), served with cauliflower, mushrooms and a cranberry glaze; yummy!!
Dessert was a warm chocolate cake with dark choclate sorbet. The recipe for this great sweet came from Dessert by David Everitt-Matthias.