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Sheep crossing the road outside the Noah’s Ark pub in Lurgashall |
Ark stays afloat with good grub
Clare Latimer visits a traditional country pub that’s bucking the trend of closures and returns with some wholesome rustic recipes
I THOUGHT I had had enough adventure when I was in the Scottish Borders a few weeks ago with bats in my bedroom and chickens eating frogs, but this last weekend I went to stay with a friend near Haslemere on the Surrey/Sussex borders.
She owns a sweet cottage with a lean-to for guests. When shown my bed, Jess my dog went crazy and, while I thought she may be sniffing out a mouse, a huge rat ran through my legs and ended up in the log pile in the sitting room. Well, half an hour later, logs all over the floor and my host still hiding behind an open front door with a tray in her hand, I decided that I would have to sleep in the bed, which I bravely did, but Jess slept on my friend’s bed upstairs. So much for a loyal furry friend!
I was glad to have lasted the night as we found the most idyllic scene. Lurgashall, partly famous for its wines, also has one of the best country pubs I have been in for a long time. With pubs dropping like flies, the Noah’s Ark will have no problem in riding out the credit crunch storm. A young couple who took over two-and-a-half years ago have turned it into a very welcoming and friendly place with superb local food perfectly cooked and served by first-class staff. I was told that the famous Jacquie Lawson cards that you can send via the internet are created from her cottage on the other side of the village green where cricket was being played. I looked up her website and found that she is a regular at the Noah’s Ark pub. A perfect day out from London. Do go and give yourself a treat. If you want to stay in the area then Mizzard’s Farm near Rogate is the answer. It is a 16th-century house by a river and set in 13 acres of stunning garden. They have won many awards.
Courgette and parmesan soup
I had this soup in the Noah’s Ark pub and it was so good I made my own version, so here it is. Serve with chunks of nutty bread, watch a Jacquie Lawson card on the internet and get the feel of Lurgashall.
Ingredients
Serves 6
Splash virgin olive oil
1kg courgettes, topped tailed and sliced
2 garlic cloves, peeled and roughly chopped
750ml chicken stock
60ml single or double cream
Handful fresh parsley, washed and chopped
50g freshly grated parmesan
Salt and freshly ground black pepper.
Method
Put the oil in a heavy-based saucepan.
Add the courgettes and garlic and cook gently for about three minutes.
Add the chicken stock and season with the salt and pepper. Cover and simmer for about 10 minutes or until the courgettes are soft.
Add the cream and parsley and then leave to cool slightly. Pour into a blender and whiz until smooth.
Put back into the saucepan and then heat gently.
Add the parmesan and check the seasoning.
Serve hot with some grated parmesan on top of each portion.
Eton Mess
This pudding was also served at the pub and, again, here is my version.
It’s so easy and just perfect at this time of year with all the British red fruits around.
I like the yoghurt mixed with the cream to stop it being too rich, but if that is not a worry then go the whole hog and serve with clotted cream.
Ingredients
Serves 4
500g strawberries, raspberries, mixed
Splash Framboise or Cointreau, optional
1 desp icing sugar
Meringues made from 3 egg whites
150g double cream, whipped
150g plain yoghurt
Few mint leaves.
Method
Using half the fruit, hull and halve the strawberries and mix them in a bowl with the raspberries. Add a little icing sugar, stir and then leave for one hour to chill.
Whiz the other half of the prepared berries into a purée, adding about one tablespoon of liqueur and a little icing sugar to taste and chill.
Fold in the whipped cream and the yoghurt in a bowl and chill. Break up the meringues into a bowl. When you are ready to serve, gently stir the cream, meringue and whole fruits together and spoon into four glasses. Pour over the fruit puree, garnish with the mint leaves and serve immediately. |
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