SUMMER SERVED HERE

You can’t beat a Great British summer – whether it’s hazy family afternoons eating al-fresco, or long evenings chatting over drinks. We’ve packed the very best ingredients the new season has to offer into our delicious, zesty sun filled summer menu. Come and share it with us. Only at Fuller’s.



WHAT COULD SUM UP THE GREAT BRITISH SUMMER BETTER THAN FRESH STRAWBERRIES?
Sandy Booth and John Boyd grow the most succulent, fragrant, beautiful strawberries we can find. Hand picked from their fields and delivered fresh to our chef, they are the perfect zesty ingredient in our classic light summer dishes and a great addition to many of our speciality summer drinks



SUMMER SALAD DAYS
It’s the perfect time of year to enjoy stunning fresh salads. We’ve selected five classic British ingredients for our freshly made salads this season - broad beans, mint, cherry tomatoes, pomegranate and chicory.


HOT-SMOKED SALMON, NIÇOISE SALAD AND CRISPY QUAIL'S EGGS

A perfect light, spring starter or main meal – delicious, fresh and healthy.

METHOD:

• Place the quail’s eggs in salted boiling water and simmer for 2 minutes

and then place under cold running water.

• Cook the new potatoes until soft and then refresh in cold water.

• Blanch the beans in boiling salted water until crisp and then drain.

• Once the quail’s eggs have soaked for 20 minutes, peel them, and place on a dry cloth. Coat them in seasoned flour, beaten egg and breadcrumbs. Set aside.

• Cut the potatoes into quarters, place in a bowl and add the beans, olives and lettuce.

• Remove any skin or brown fl esh and fl ake in the hot-smoked salmon.

• Add olive oil and lemon juice to the salad and season with salt and pepper.

• Blanch the quail’s eggs in a fryer (or in a deep pot with hot oil) until crisp and golden brown.

• Add the quail’s eggs to the plated salad.

INGREDIENTS:

400g hot-smoked salmon

12 quail’s eggs

400g new potatoes

200g black olives,

200g fine beans

200g of mixed lettuce leaves

100g breadcrumbs

60g plain flour

1 free-range egg

French dressing

Salt and pepper

CHEF’S TIP:

Here’s the secret to easy-to-peel boiled eggs. Boil your eggs for 2 minutes, cool them in ice water and add 100ml of white wine vinegar for every 500ml of water. Then soak for 30 minutes before peeling.