In Very Good Taste

This time we invited Mark Fry of Hogarths Hotel in Solihull to share his secrets.

The award-winning restaurant at Hogarths Hotel is renowned for its gourmet cuisine, mouth-watering menu and idyllic location - and one of the country's most highly regarded young chefs has now taken charge of the kitchen.

Mark Fry has worked in some of the finest restaurants in the Midlands, including Edmunds in Henley-in-Arden and Simpsons in Kenilworth. His new menu includes some of his personal favourites such as lobster, king prawn and herb ravioli; slow roasted breast of Barbary duck, and hot bitter chocolate fondant served with mango and chilli ice cream.

"The emphasis will be on working with the best ingredients to create classic food with a modern twist," said Mark. "I enjoy cooking classic dishes and I'm sure my modern style will appeal to everyone who visits Hogarths restaurant."

Hogarths is currently offering a two course meal for a fixed price of £12.50 and a three course meal for just £16, available every evening from 6pm to 6.45pm. The restaurant holds regular events like the recent Gourmet Fish evening and a Gourmet Pudding evening for food lovers across the West Midlands.

Christmas party bookings are now being taken - the menu features a blend of traditional and contemporary meals including caramelised butternut and feta cheese tart, and turkey served with chateaux potatoes and red wine jus.

For bookings call 01384 779988. More information at www.hogarths.co.uk.

EPIC'

Patrick McDonald's Epic' Brasserie, which incorporates the prestigious Epicurean Restaurant, is still taking bookings for the festive season - the Christmas party and Christmas Day menus feature traditional favourites with a contemporary twist.

For reservations call 01527 871929. More information at www.epicbrasseries.co.uk.

Pineapple bavarois with passion fruit jelly

Recipe provided by Patrick McDonald of Epic' Bromsgrove

Serves 6

For the jelly:

pint passion fruit coulis

2 fresh passion fruits

100g caster sugar

2 leaves gelatine

1. Soak the gelatine leaves in cold water until they soften

2. Scrape the seeds from the passion fruit and place in a pan with the sugar and coulis

3. Bring to the boil and add the gelatine

4. Pour a small amount into each mould and leave to set.

For the bavarois:

pint pineapple coulis

pint double cream

100g caster sugar

4 egg yolks

3 leaves gelatine

4 egg whites

1. Soak the gelatine as before

2. Boil the cream and coulis

3. Whisk the egg yolks and sugar together, and add the mixture to the cream

4. Return to the heat; cook a little longer until the mixture starts to thicken slightly (stirring constantly)

5. Remove from the heat and add the gelatine; leave to cool to room temperature

6. Whip the egg whites and gently fold into the cream mixture

7. Spoon the mixture into the moulds on top of the jelly and leave to set for 4 to 6 hours

8. To turn out, dip the moulds into boiling water and shake out.

Slow roasted breast of Barbary duck

with celeriac puree, poached baby pears and a balsamic glaze

Dish created by head chef Mark Fry and sous-chef Matthew Cuthbert

Serves 4

For the pears:

4 baby pears

pint water

2 tbsp white wine

200g sugar

The pears can be prepared two days in advance.

1. Peel and remove seeds

2. Take a small slice off the bottom so that each pear can stand upright

3. Lightly poach with the sugar and wine.

For the celeriac puree:

1 head celeriac

Milk to cover the celeriac

1 tsp salt

The celeriac can also be prepared up to two days in advance.

1. Peel and chop the celeriac and place in a pan

2. Cover with milk, add the salt and bring to boil

3. Once boiling, place in a clean pan and simmer until soft (approx 20 mins). It is important to change the pan or the milk will burn, giving the celeriac a bitter taste.

4. Drain off the milk

5. Puree the celeriac in a food processor until smooth.

For the balsamic glaze:

Use either 100ml balsamic syrup (available at all good supermarkets) or reduce one pint of balsamic vinegar by two thirds. If reducing the balsamic vinegar do not leave it unattended - if reduced too much it will burn easily. This can be prepared up to one week in advance if kept refrigerated.

For the red wine jus:

500g beef bones

500g chicken bones

1 carrot

1 onion

1 stick celery

1 clove garlic

Red wine and balsamic vinegar to taste

It is important to prepare the jus in advance; it will keep for four days if refrigerated.

1. Roast the beef and chicken bones

2. Place in a large pan and fill with water

3. Add the carrot, onion, celery and garlic and simmer gently for 6 hours

4. Remove the bones, pass the stock through a fine sieve and reduce until it reaches the required flavour

5. Add the wine and vinegar to taste

6. If required, thicken with a touch of cornflour.

For the Pommes Dauphine:

250ml semi skimmed milk

60g butter

125g plain flour

2 eggs

1 tbsp chopped parsley

400g mashed potato

Salt and pepper to taste

1. Place the butter and milk in a pan and bring to the boil

2. When boiling, whisk in the flour and continue to cook gently for 5 minutes

3. Take off the heat and leave to cool - the mix should resemble a dough at this point

4. Beat in the eggs with a wooden spoon

5. Add the mash, parsley, salt and pepper, and quenelle with 2 spoons

6. Deep fry in oil at 175C for 5-10 minutes until golden brown.

For the duck breast:

4 duck breasts

Salt and pepper to taste

1. Trim the excess fat and score the rest lightly, being careful not to cut into the meat

2. Season the meat with salt and pepper

3. Seal in a frying pan - cook slowly, fat side down

4. Drain off all the fat whilst cooking so it becomes crispy

5. Cooking should take 20-30 minutes depending on size; best served pink.