PUB MENU The Sun Inn, Dedham
Olive|April 2023
Take your time this weekend making an elegant spring menu from this historic Essex coaching inn
PUB MENU The Sun Inn, Dedham

Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
The Sun Inn serves this dip with a drizzle of herb oil to finish. You can also use plain olive oil, too.

SERVES 6-8 PREP 15 MINS | COOK 5 MINS | EASY GF

1 Put the breadcrumbs in a bowl and pour over 50ml of milk, leaving it to soak for a few minutes. Put in a blender with the remaining milk, cod's roe, lemon juice, mustard and garlic. Blend until smooth. Continue to blend, slowly trickling in the oil to emulsify - the mixture should thicken but still be dippable. Taste and adjust the seasoning, adding a squeeze more of lemon if needed. Decant into a bowl and dust with a pinch of smoked paprika.

2 Bring a pan of water to a rolling boil and cook the eggs for 7 mins. Remove and put into ice-cold water to cool. Peel and slice lengthways into quarters.

3 Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.

PER SERVING (8) 420 kcals | fat 37.3G saturates 5.6G I carbs 7.5G I sugars 5.6G fibre 3.7G I protein 11.7G | salt 1.8G

Lemon cake with whipped mascarpone and honey
SERVES 6-8 PREP 15 MINS COOK 45 MINS | EASY

1 Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin.

This story is from the April 2023 edition of Olive.

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This story is from the April 2023 edition of Olive.

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