Sophie Berzins, Author at Spring Restaurant

Beef carpaccio with raw artichokes, salsa verde & horseradish cream

Serves 4

Ingredients

For the beef:
700g beef fillet, sinew removed
Extra virgin olive oil, for searing
Flaky sea salt & freshly ground black pepper
Finely grated zest of 1 lemon

For the salsa verde:
1 bunch mint, leaves picked
1 bunch flat-leaf parsley, leaves picked
1 bunch rocket
½ tbsp Dijon mustard
2 anchovy fillets
½ tbsp capers, rinsed
2 tbsp red wine vinegar
200ml extra virgin olive oil

For the horseradish cream:
A thumb-sized piece of fresh horseradish, finely grated
1 tbsp red wine vinegar
A pinch of sea salt
180ml crème fraîche

To finish:
4 Viola artichokes, prepped, hearts finely sliced
Parmesan, for grating
20 leaves of Grumolo Rosso or radicchio
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
A few drops of fresh lemon juice

Method

To make the salsa verde:
In a food processor, combine the herbs, mustard, anchovies, and capers. Pulse a few times, then drizzle in the olive oil while blending until you have a thick, vibrant green sauce. Taste and adjust seasoning. Set aside.

To make the horseradish cream:
Place the grated horseradish in a small bowl and stir in the red wine vinegar. Allow it to sit for a few minutes to mellow slightly, then fold through the crème fraîche. Season with salt and refrigerate until needed.

To prepare the beef:
Generously season the fillet with salt and pepper. Heat a heavy-based pan over high heat, add a little olive oil, and sear the beef all over until a deep golden crust forms, you want the centre to remain raw. Remove from the heat and allow to cool completely. Once cool, slice finely and use the back of a knife to gently flatten each slice.

To assemble:
Lay five slices of beef onto each plate and drizzle with olive oil. Scatter over lemon zest and a pinch of flaky sea salt.

Toss the finely sliced artichokes with olive oil, salt, and a little finely grated Parmesan. In a separate bowl, dress the radicchio leaves in the same way.

Spoon small dots of horseradish cream over the beef, ensuring each bite has a little of its punchy heat.

Gently pile the artichokes over the beef, allowing them to fall naturally. Drizzle over the salsa verde, letting it settle into the crevices.

Finish with the radicchio leaves, a final drizzle of olive oil, an extra pinch of sea salt, and a few drops of fresh lemon juice.

Serve immediately, allowing the flavours to meld beautifully on the plate.

Wild nettle risotto with mascarpone and ricotta salata

Ingredients – serves 4
50ml extra virgin olive oil
1 brown onion, very finely diced
1 bay leaf
400g risotto rice, such as carnaroli or arborio
100ml white wine
1l vegetable stock, hot
200g wild nettle leaves, stems removed
80g butter, unsalted
80g mascarpone
1 lemon, juiced and zested
Parmesan
Ricotta salata

Method – to make the wild nettle puree

Bring a pot of salted water to the boil.

Blanch the nettles in the boiling water for approximately 1 minute, then remove from the water and plunge into a bowl with ice and water to cool immediately.

When cool enough to handle, gently squeeze the nettles to remove excess water.

Place the cooked nettles in a blender and blitz on high speed until completely smooth.

Cover with parchment directly on the puree so it doesn’t discolour and set aside.

Method – to make the risotto

Heat the olive oil in a pan over medium heat, then add the diced onion, bay leaf and a generous pinch of salt. Cover and sautee the onion over low heat until it is completely soft and translucent, about 10 minutes.

Uncover, add the rice and stir to combine. After a minute, turn the heat back up to medium and add the wine. Let it bubble away until the smell of alcohol dissipates.

Gradually add the vegetable stock, ladleful by ladleful, allowing the stock to be completely absorbed before adding any more. Stir every few minutes as it simmers.

Continue this process until you have used ¾ of the stock, then taste the rice. It should be almost completely cooked through, with just the tiniest bite in the centre and all the stock absorbed. If it’s no quite there, continue adding more stock and tasting after every addition.

Once the rice is cooked, remove the pan from the heat. Add the butter and mascarpone, then cover and allow to rest for 2-3 minutes.

Uncover, add the nettle puree and fold to combine. Taste and adjust the seasoning, adding a little lemon juice and zest for brightness, and parmesan for savoury richness.

Divide into four plates, then grate over the ricotta salata and finish with a drizzle of olive oil.

Kefir buttermilk cake

This buttermilk cake recipe is for a round 23cm tin, but the measurements can easily be adjusted for different-sized cakes, making it perfect for creating tiered cakes. Simply scale up or down the ingredients depending on the size of each layer you want to bake. For tiered cakes, select two or three baking pans of varying sizes, and follow the steps below. This classic cake can reflect the seasons by incorporating fresh fruit or flowers to decorate.

Ingredients

For the cake:

255g butter, at room temperature
425g caster sugar
1 vanilla pod (seeds only)
1/2 tsp salt
2 tsp baking powder
1 1/2 tsp bicarbonate of soda
375 eggs, approx 5-7 depending on size (tip, whisk eggs together and then weigh and add or remove as needed)

For the icing:

300g butter
600g icing sugar

Method

Prepare your pans by greasing and lining the base and sides of your 23cm round cake tin (or chosen tin size for tiered cakes) with baking paper.

Mix the base ingredients by adding the softened butter, caster sugar, vanilla, salt, baking powder, and bicarbonate of soda to the bowl of a stand mixer. Beat on low speed until creamy, then increase to medium-high and continue beating for about 5 minutes, until the mixture is pale and aerated. Scrape down the sides and paddle attachment as needed.

Gradually add the eggs, beating after each addition until fully incorporated and the mixture is emulsified.

Sift one-third of the flour over the batter and gently fold it in. Add half of the buttermilk and fold again. Repeat with the remaining flour and buttermilk. Mix only until the batter is smooth and well combined—avoid overmixing to keep the cake light and airy.

Pour the batter into your prepared tin and smooth the top. Bake at 180°C (160°C fan) for approximately 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the icing by beating sifted icing sugar and butter together with your chosen flavouring if using. If needed, add 2-3 tbsp of boiling water to loosen and beat until smooth.

If you’re creating a tiered cake, repeat the process with adjusted measurements for each pan size. Once baked and cooled, stack the cakes, ice by spreading icing across the cake using a palette knife, and decorate with seasonal fruits or fresh flowers.

Simnel cake

This delicious fruit cake is a tradition Easter cake packed with dried fruits and candied peel, topped with marzipan disciple.

Ingredients (makes one cake, in a 20cm square baking tin)

For the cake:

240g raisins
350g sultanas
200g dried sour cherries
100g prunes pitted and chopped
110g candied peel diced
50ml brandy
Zest of one lemon
Zest of one orange
110g blanched almonds chopped
170g muscovado sugar
228g plain flour
½tsp salt
½tsp ground cinnamon
½tsp grated nutmeg
4 eggs
170g butter, melted

For the marzipan:

290g ground almonds
180g icing sugar
106g muscovado sugar
1tsp cornflour
1 egg
2tsp Cognac
2tsp almond extract
1tsp salt

Method

The day before, mix together the sultanas, raisins, prunes and cherries and brandy. Allow to soak overnight.

The next day, preheat oven to 130C on a low fan.

Place the fruit into a large mixing bowl, add the chopped almonds, zest of lemon and orange and muscovado sugar.

Next, evenly sift the dried ingredients into another large mixing bowl. Add the butter and eggs and mix until it’s all combined. Add this batter to the fruit and mix until everything is well incorporated.

Butter and line your tin, then fill them with the cake mix and firmly press into the tin.

Bake for 1-2 hours, until the cake is firm to touch and a skewer inserted into the middle comes out clean. It may take longer depending on the oven, so use common sense when checking to see if it’s done. If the cake begins to darken too quickly, loosely cover with tin foil.

This cake can be made in advance and stored in airtight container.

To make the marzipan, combine ground almonds, icing sugar, muscovado sugar and cornflour into a mixing bowl and stir to combine.

In another bowl, combine the egg, Cognac, extract and salt. Stir to dissolve the salt, then add to the almond mixture. Beat until well combined. Remove from the bowl and gently knead into a ball.

Roll out the marzipan into to a square to fit top of the cake. Brush the cake with marmalade or apricot jam and top with marzipan squares, then add your marzipan balls.

Preserved lemons

250g/8oz coarse sea salt
8 lemons, well washed and cut into quarters
Extra lemon juice, to cover

Scatter a spoonful of salt into a one-litre sterilised jar. Place the lemons in a bowl with the rest of the salt and toss together well. Now simply pack the lemon quarters into the jar. Press down firmly on the fruit to release as much juice as possible. Spoon in the rest of the salt mixture from the bottom of the bowl and add enough extra lemon juice to cover. Place the lid on the jar. Let the lemons stand for a month in a cool place – though not the fridge. To use, rinse well and add to whatever you fancy.

Apple galette

Serves 6-8

180g plain flour
¼ tsp salt
170g chilled unsalted butter, cut into small cubes
80ml chilled water
For the almond layer
3 tbsp ground almonds
3 tbsp plain flour
60g caster sugar
For the apple topping
6–8 apples (depending on size)
Pinch of salt
6 tbsp caster sugar
100g shelled walnuts, roughly chopped
20g chilled butter, cut into small flakes

To make the pastry, put the flour, salt and butter in a food processor and process for 5 seconds. The butter should still be visible and in small pieces. Add the water and process for 5 seconds more – just enough time for the dough to start holding together. Little pieces of butter should still be visible throughout (this is important to achieve a delicate, flaky pastry).

Remove from the machine and lightly gather into a dough with your hands. Form into a ball, flatten slightly and wrap in cling film. Rest in the fridge for 30 minutes.

Preheat the oven to 200°C/Gas 6. Roll the dough out on a lightly floured cool surface to a large, thin round, about 30cm in diameter. Lift the dough onto a baking sheet.

For the almond layer, toss together the ground almonds, flour and sugar and scatter over the pastry.

Peel, quarter and core the apples, then slice into 3mm wedges. Place in a bowl and sprinkle with the salt and all but 1 tbsp of the sugar. Toss well to combine. Taste and add a little more salt if the apple seems too sweet.

Arrange the apples evenly over the pastry, leaving a 5cm clear border. Fold the edges of the pastry up over the fruit, crimping and tucking them gently as you do so. Sprinkle the remaining sugar on top, scatter over the walnuts and dot with the butter.

Bake in the oven for 40–45 minutes, or until the pastry is crisp and golden brown. For the best possible flavour and fragrance, eat within an hour.

Cucumbers with roasted tomatoes

Although it may sound a little strange, cucumbers that are gently cooked have a delicate taste that is very appealing. We often serve it in the restaurant with slow-cooked rabbit.

Serves 4

4 small cucumbers
1 tbsp mild-tasting olive oil
12 small ripe tomatoes
250ml/8fl oz verjus or slightly sweet white wine
20g/¾oz unsalted butter
A dozen black olives
Sea salt and a little freshly ground black pepper

Slice the cucumbers in half lengthwise and scoop out the seeds, cut into half-inch slices and set aside. Place a medium-based heavy pan over a gentle flame and add the olive oil. Once warm, add the tomatoes and cook, stirring now and then until the tomatoes have begun to soften. Now add the verjus or wine and turn up the heat slightly. Allow all the liquid to reduce by a third then add the cucumbers, knob of butter, olives and salt and pepper, cook for a minute then remove from the stove and serve.

Pickled cucumber salad

This very clean and sharp salad is perfect for this time of year. It is good with poached salmon or even slightly oily fish such as mackerel or sardines. It is better to make a couple of hours ahead of time so that the cucumbers can steep in the dressing.

Serves 4

5 small cucumbers
¾ tbsp caster sugar
2 tbsp white-wine vinegar
1 bunch of dill, leaves only, finely chopped
A good pinch of sea salt
A handful of pea shoots

Rinse the cucumbers and pat dry. Using a vegetable peeler slice the cucumber lengthwise so that you have long, fine slices. Place in a colander and weigh down using a heavy plate – this will help remove most of the water that seeps from the cucumber. Put the sugar and vinegar in a bowl, add the dill and salt and stir well to combine.

After 20 minutes or so, remove the plate from the cucumbers and gently squeeze out any excess water. Place the cucumbers in the bowl and toss well together so that the cucumbers are very well dressed. Place in the fridge until you are ready to use. Toss the pea shoots through just before serving.

Cucumber and buttermilk soup

This sings of summer almost like nothing else I know – cool, clean and green in flavour with a pleasant and thirst-quenching acidity lent by the buttermilk. Its a favourite lunch dish when the weather is warm enough to sit outside. There is genuinely no cooking involved, takes no more than 10 minutes to prepare and should be made as close to serving as possible to ensure it maintains its clean, pure flavour.

Serves 4

For the soup
long green cucumbers 2
buttermilk 400ml
sea salt and freshly ground black pepper
cucumber pickle optional (see recipe below)
garden herbs 1 tbsp each of chervil, dill, mint, basil
extra virgin olive oil for serving

For the cucumber pickle
small pickling cucumbers 1kg
sea salt 90g
caster sugar 100g
good quality white wine vinegar 700ml
fresh bay leaf 1
red chilli 1
coriander seeds 1 tbsp
yellow mustard seeds 1 tbsp
fresh dill a handful, coarsely chopped

To make the pickled cucumber, wash and pat dry the cucumbers. Slice into fine rounds – a mandoline is perfect for this. Place them in a colander and layer with the salt. Cover and weigh down for one hour, drain away the excess liquid and rinse.

Place the sugar, vinegar, bay leaf and chilli in a saucepan and put on a low heat. Once the sugar has melted, turn up the heat to a simmer for a couple of minutes or so.

Pack the cucumber slices into sterilised jars, add the spices and chopped dill and pour over the hot pickling liquid. Store in a cool, dark place, then in the fridge once opened.

For the soup, put four soup plates in the fridge to chill. Peel the cucumbers and slice in half lengthwise, scrape out the seeds using a teaspoon, then chop into 2cm pieces. Place the chopped cucumber into a blender with the buttermilk and puree until smooth. Season with salt and pepper and place in the fridge to thoroughly chill.

Serve in the chilled soup plates with a spoonful of pickled cucumber, if using. Scatter the herbs over the top and finish with a drizzle of extra virgin olive oil.

Dates with mascarpone, orange flower water & walnuts

Serves 6

12 plump mesh oil dates

75 g mascarpone

25 g icing sugar

A few drops of orange flower water

12 x walnuts

Using a small sharp knife, cut down through the dates horizontally and remove the stone. Place the mascarpone into a bowl and sift over the icing sugar, add the orange flower water and stir really well to incorporate. Place the sweetened mascarpone into a piping bag and pipe into the incision you have made in the date. Repeat this until all the dates are full. Arrange the walnuts on top. Place in the fridge to set for a couple of hours before serving.

Buttermilk dressing

1 organic free-range egg yolk

1/2 tbsp Dijon mustard

1 1/2 tsp honey

1 tbsp good quality cider vinegar

180ml mild tasting extra-virgin olive oil

2 tbsp buttermilk

Put the egg yolk, mustard, honey and vinegar into a small bowl. Season with a little salt and pepper and stir vigorously to combine. Now whisk in the olive oil slowly, almost drop by drip to begin with, increasing the flow slightly once the dressing begins to homogenise. Continue until all the oil is incorporated. Stir in the buttermilk, then taste and adjust the seasoning as necessary.

Salad of beetroot, tomatoes, goat’s curd and radicchio

Serves 4

12 small beetroot (ideally a mix of ruby, yellow and Chioggia varieties)
2tbs red wine vinegar
About 50ml extra virgin olive oil
200g baby broad beans, freshly podded
About 8 large radicchio leaves
About 8 little gem lettuce leaves
Juice of ½ lemon
4-6 ripe tomatoes, depending on size (ideally a heritage variety)
200g goats’ curd or young goats’ cheese
2tbs good quality black olives, pitted (optional)
Small handful of basil leaves
Sea salt and ground black pepper

For the basil oil
A bunch of basil, leaves only
100ml extra virgin olive oil

Scrub the beetroot well under cool running water, then place in a saucepan and pour on enough water to cover. Add a good pinch of salt and bring to the boil over a medium heat. Lower the heat slightly and cook for about 35 minutes until just tender when pierced with a sharp knife.

Once cooked, drain the beetroot and place in a bowl. Add the wine vinegar and about two tablespoons of the olive oil, season with salt and pepper and toss gently to coat the beetroot in the dressing. Set aside to macerate and cool.

Blanch the broad beans in boiling water for one minute, then drain and refresh in cold water; drain well.

Put the radicchio and lettuce leaves in another bowl. Dress with the lemon juice, remaining olive oil and salt and pepper and toss lightly using your hands. Slice the tomatoes or halve them if small.

To assemble, arrange the salad leaves on serving plates with the beetroot and tomatoes. Add the goats’ curd and scatter over the broad beans and the olives, if using. Spoon on the basil oil and finish with the basil leaves. Serve at once.