Mark Hix's spring menu of beetroot salad, braised oxtail and apple coupe

telegraph.co.uk:

Brindisa).Cook time: 40 minutesfour Slow cooking isn’t just for winter, especially when you lighten up the dish with a little touch of spring.

I remember back when I worked at The Ivy, we used to sell as much shepherd’s pie in the summer as the winter. You can garnish this with peas and beans when the British ones come into season, or even scatter some asparagus on top.Prep time: 15 minutesCook time: 4 hoursfourFor the garnishI’ve been a huge fan of Julian Temperley (of the Somerset Cider Brandy Company) for many years and pay tribute to him and his apples on our menus.

His cider, cider brandy, Pomona, Kingston Black and cherries in apple eau de vie are scattered across our menus and drinks lists: this dessert celebrates the fruit.I used to go to a local orchard with my grandfather in apple season and he would carefully store the fruit in wooden boxes between layers  of newspaper to get us through the winter months.If you can’t get your hands on Temperley cherries in apple eau de vie, then use jarred morello cherries and spike them with a little cider brandy or eau de vie.Prep time: 25 minutesCook time: 25 minutesfour For the frittersWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..