The HFM Special Menu!
Ingredients - See below for method!
Becky’s Blush Non-alcoholic Cocktail 
3 parts Lemonade
1 part Pomegranate Juice
½ part Lime Juice
25 grams Grated Ginger (fresh)
8 Large Fresh Mint Leaves
Ice
Pasta
500g Linguine
6 Slices Pancetta
200ml Double Cream
4 Egg Yolks
50g Shaved Parmesan
50g Grated Parmesan
Chopped Coriander
Salad Salad Dressing
8/10 Chicory Leaves ½ Lemon Zested
100g Wild Rocket ½ Lemon Juiced
50g Sun blushed Tomatoes 100ml Olive Oil
200g Blue Cheese 10ml Balsamic Vinegar
500g Walnut Halves Salt
3 Pears Pepper
¼ Cucumber
½ Bunch of fresh coriander
8 slices of Pancetta
METHOD
Becky’s Blush
Place Ice in jug
Add chopped Mint leaves to jug
Peal and Grate Fresh Ginger and add to jug
Pour Pomegranate Juice in
Add Lemonade and Stir
Pasta
Fry of Pancetta
Separate Egg and discard White
Add Cream and Grated Parmesan, and mix
Add Egg mix to pan
Add pre-Cooked Pasta
Chop Coriander and add to pan
Stir for 5 mins and serve
Finish with Shaved Parmesan
Salad
Arrange Chicory leaves around edge of bowl
Mix together Rocket, Sun blushed Tomatoes, Sliced Cucumber, Coriander leaves, Walnut and Blue Cheese.
Dressing
Place in a Jug with Olive Oil, Balsamic Vinegar, grated Lemon zest, Lemon Juice, Salt and Pepper and mix well.
Finish
Dress Salad with Dressing
Place in centre of dish and finish with crispy Pancetta and shaved Parmesan