FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL

CO-ORDINATED BY SARAH HAMILTON-WALKER.

RACE DAY WINNERS

The highlight of the sporting social calendar, Royal Ascot returns this week with award-winning chefs serving up haute cuisine to racegoers and royals alike. Here, three of them share a taste of the delights on offer

PHOTOS: LATEEF OKUNNU

LISA GOODWIN-ALLEN’S HALIBUT VERONIQUE WITH POTATO CONFIT, GRAPE SAUCE & CHERVIL

Serves 2

INGREDIENTS

• 2 tbsp sunflower oil

• 2 x 100g/4oz halibut loin steaks

• Salt

• 25g/1oz butter

• ½ lemon

• Fronds of fresh dill, to garnish

For the grape sauce

• 40g/1½oz olive oil

• 50g/2oz butter

• 160g/51/4oz peeled and finely sliced shallots

• 1 clove garlic, peeled and chopped

• 30g/11/4oz white button mushrooms, wiped and finely sliced

• A few sprigs fresh tarragon, picked

• 100ml/4fl oz vermouth

• 200ml/7fl oz grape juice

• 300ml/½pt fish stock

• 2 tsp lemon juice

• 170g /53/4oz crème fraîche

• A good pinch of Maldon Sea Salt

For the verjuice grapes

• 10 seedless black grapes

• 20g/3/4oz verjuice

• 1 tsp honey

For the pickled cucumber

• ½ cucumber

• 4 tsp white wine vinegar

• 2 tsp sugar

• 2 tsp water

For the confit potato

• 2 large Maris Piper potatoes

• 90ml/33/4fl oz water

• 90g/33/4oz butter

• ½ tsp sugar