The HFM Special Menu!

Ingredients - See below for method!

Becky’s Blush Non-alcoholic Cocktail cooking1

3 parts Lemonade

1 part Pomegranate Juice

½ part Lime Juice

25 grams Grated Ginger (fresh)

8 Large Fresh Mint Leaves



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


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


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


Arrange Chicory leaves around edge of bowl

Mix together Rocket, Sun blushed Tomatoes, Sliced Cucumber, Coriander leaves, Walnut and Blue Cheese.


Place in a Jug with Olive Oil, Balsamic Vinegar, grated Lemon zest, Lemon Juice, Salt and Pepper and mix well.


Dress Salad with Dressing

Place in centre of dish and finish with crispy Pancetta and shaved Parmesan