Serves 4 as a starter or light lunch
For the panna cotta
- 4 leaves of gelatine soaked in cold water to soften, drained & squeezed dry
- 250g double cream
- 100g crème fraiche
- 150g finely grated parmesan
- Pinch of salt
- Fresh ground pepper
- Bring the cream to a simmer in a heavy bottom pan with the salt & pepper stirring occasionally
- Simmer for 10 minutes and remove from the heat
- Stir the gelatine, crème fraiche & grated parmesan into cream
- Mix the cream until gelatine has dissolved, cheese melted & the sauce is smooth
- Pass through a fine sieve
- Pour into small silicon moulds or ramekins and refrigerate until set
For the vegetables
- 1 aubergine sliced 1cm thick
- 1 red pepper cut into ¼ & deseeded
- 1 yellow pepper cut into ¼ & deseeded
- 2 courgettes 1cm sliced
- 4 heads of baby fennel
- 1 red onion, peeled & cut into 8 wedges
- Olive oil
- Balsamic vinegar
- Preheat a chargrill plate or barbecue on medium-high heat
- Toss the vegetables in a little olive oil & season with salt and pepper
- Chargrill or barbecue vegetables in batches until lightly charred and tender.
- Leave to one side until cool
For the parmesan crisp
- 100 g finely grated parmesan
- Preheat the oven to 210 C Cover a baking tray with a silicone baking mat, or baking parchment.
- Sprinkle the Parmesan onto the mat & cook for 4 minutes in the preheated oven until golden brown.
- Remove from oven & allow to cool & become crisp
- Snap parmesan sheet into desired sizes
Remove panna cotta from moulds, neatly assemble vegetables on a plate with the panna cotta, and drizzle with a little olive oil & balsamic vinegar.
This recipe is provided by Tim Harrington, Executive Chef, Lord’s
Name: Tim Harrington
Job title: Executive Chef
Time at Lord’s: 3 ½ years
Catering background
I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.
Signature dish
Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.
Biggest achievements at Lord’s
- Re designing the meeting and events and summer cricket menus working alongside a great group of talented chefs.
- The Bicentenary celebrations of the venue in 2014 were fantastic.There was a marquee built on the pitch and some very high profile events took place.
- Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.
- Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.
Plans for future catering at Lord’s
Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.