Britain's Masterchef is a Real Natural
Blog Entry: Thursday 26 Mar 2009
After just two one-day cookery courses at Rick Stein’s school and a week’s course at a local cookery school, Mat’s culinary flair enabled him to concoct his winning menu of trio of rabbit, spider crab thermidor and lavender mousse and now he plans to combine his talent with local ingredients to open his own restaurant – The Wild Garlic.
Giving Sophie Morris a personal preview of what could be on the menu, Follas foraged key ingredients and cooked for her at his home in Cattistock.
As a first course; ‘a few nettles from the garden are whipped into a fresh green broth with a satisfying kick, served with hunks of toast smeared with garlic and butter.’
To follow, a ‘chimed and debarked rack of lamb…first cooked in a pan lined with half an inch of bubbling butter. A few minutes and several turns and generous dressings of warm butter later and the racks are transferred to the oven’ before serving with creamy smoked mash.
Read the full Independent interview with Mat Follas and visit his blog for recipes including Smoked Scallops with Wild Garlic Butter, which he cooked in the Masterchef quarter final, and the ‘yummy, crumbly, buttery scones’ he bakes with his children as a breakfast treat.
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