Anthony J Sargeant, cooking, Shropshire

Asparagus Soup (part 4)

Once asparagus is softened Anthony J Sargeant adds mild chicken stock – but you could use vegetable stock. Cook all together then put into liquidiser and add seasoning as needed. Liquidise to a smooth soup adding additional liquid if needed. The result will be a saucepan of smooth delicious asparagus soup which can be put in the fridge or used immediately with a swirl of double cream and chopped chives for decoration.




Anthony J Sargeant, cooking, Shropshire

Asparagus Soup by Anthony J Sargeant (part 3)

sweat off finely chopped onion in a pan with butter (image 1)


then add the asparagus pieces and cook them off until soft (about 15 minutes at low heat – – adding more butter as needed (image 2 – below)


Anthony J Sargeant, cooking, Shropshire

Asparagus Soup (part 2)


Following slicing of the trimmings from one bag of asparagus this is the end result with very little wastage (see left of picture). Now the next stage is too cook down the trimmings. (Oh – by the way Anthony J Sargeant highly recommends Wusthof knives – not only are they excellent knives but the after-sales service is exemplary.

Anthony J Sargeant, cooking

Christmas Dinner 2017 – Steak and Kidney Pudding

steak and kidney pudding Christmas Day Dinner 2017

Well it made a wonderful change from the ubiquitous ‘Roast Turkey with all the trimmings’ and it was delicious. Anthony J Sargeant recommends this traditional English dish of slow steamed suet pudding (5 hours) filled with beef (shin or skirt) chunks and ox kidney. Luscious filling served with brussels sprouts for a little sharpness and mashed potato

Anthony J Sargeant, Anthony Sargeant, cooking, Shropshire

Lobster Thermidor – a classic dish cooked for Christmas Eve Dinner 2017


Anthony Sargeant prepared this dish using a  wonderful lobster bought from the outstanding Barkworths Fish Stall in Shrewsbury Indoor Market (Shropshire, England).

The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorien Sardou opened in that theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror.[1] Maison Maire’s owner, Paillard, changed the name of this recipe after the play gained in popularity. (courtesy of Wikipedia)

Anthony Sargeant, cooking, Shropshire

Rack of Shropshire Mutton cooked by Anthony Sargeant

rack of mutton resting

Here the meat is resting after being cooked. It is important to first cook and brown the fat in a hot pan before roasting it in a low oven – keeping the meat pink. Mutton has a more complex flavour compared with lamb and is not so easy to source but is certainly worth the effort. This small rack (one bone has already been removed from the far end) was bought at Ludlow Food Centre’s meat excellent counter. In the picture below the meat is shown after careful de-boning and slicing and served with braised little gem lettuce, roasted shallots and crispy roast potatoes.

Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes