Latest news with #Asparagus
Hindustan Times
04-07-2025
- Entertainment
- Hindustan Times
Wimbledon 2025 inspires unique desserts and drinks across England's restaurants
With the Wimbledon tournament running currently, the sport is not just limited to the court anymore, but has moved to the kitchens as well. Several restaurants have geared up across England to serve special Wimbledon-inspired menus featuring tennis-ball-inspired tarts and cakes and special cocktails to celebrate the season. Wimbledon inspires unique desserts and drinks across England's restaurants Great Scotland Yard Hotel, London They are serving a menu inspired by the sport, featuring dishes like Asparagus, Rocket, and Lemon Quiche, the classic Prawn Cocktail, and Avocado Roll. All the delicacies have been given a tennis-inspired shape to be on theme. Claridge's Hotel, Mayfair, London They have created tennis ball-inspired sweet delicacies for the guests visiting during the Wimbledon week. The Connaught, Mayfair, London The place is keeping the tradition of serving strawberries and cream during the tournament with their dessert menu. They have prepared a tennis ball, strawberry tarts and cakes. Gooey, Manchester They have come up with strawberries and cream-filled Italian Maritozzi buns, topped with white chocolate tennis rackets. Bluebird Chelsea, London For the visitors, they have introduced special courtside-inspired desserts along with special drinks like Mirabeau gin and tonics, and a cocktail called match point. The Hummingbird Bakery, London They have a special Tennis Cupcake Selection Box with 3 vanilla and 3 chocolate cupcakes topped with a swirl of pastel yellow buttercream, white sugar pearls and ace tennis-themed decorations. L'ETO, London During the tournament, they are serving several desserts like match point tart, wimbledonwhirl and ice cream macaron cake.
BBC News
18-06-2025
- General
- BBC News
John's Summer Carbonara
John Gregory-Smith's Summer Carbonara with Asparagus and PeasServes 2Ingredients:1 tbsp olive oil130g diced pancetta230g asparagus, cut into 1cm pieces50g frozen peas250g fresh tagliatelle4 egg yolks30g Parmesan or Pecorino, plus extra for serving70ml double creamThe zest and juice of ¼ a lemonSalt and pepperMethod:Put a pan onto a medium heat and add the oil. Once that's hot, get the bacon in and fry for 4-5 minutes, stirring occasionally, until golden. Add the asparagus and cook, stirring occasionally, for 2-3 minutes until tender and the pancetta is crispy. Add the frozen peas, mix well and cook for another minute until cook the pasta in a large pan of boiling water until al dente. Scoop out some of the pasta water and drain that cooks, whisk together the eggs yolks, cheese and plenty of salt and pepper. Whisk in 2 tbsp of the pasta water to get the sauce super creamy just before you need the cream, lemon and pasta to the pan with the asparagus and mix the pan off the heat before you add in the egg mixture. If it feels too hot, transfer to a large mixing bowl then add the eggs. Mix together until glossy. Check the seasoning, adding salt and pepper to taste. Serve it up with more cheese and dive on in.
