Ducksoup Cookbook by Clare Lattin and Tom Hill

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Duck Soup, a tiny slice of space located, with comedic precision, barely five steps along from the Groucho Club in Soho, is the kind of neighbourhood restaurant one yearns to find while on holiday, but never does. And here it is, bang in the middle of London. It’s so small that there’s a considerable danger that, having discovered it, you may not get a table, but proprietor Clare Lattin has alleviated that worry by producing a cookbook with chef Tom Hill containing much of the food to be found there. If you can’t get in, you can make your own in other words… fragrant, subtle dishes inspired by Italy, the Middle-East, Spain and Scandinavia – charred fennel, mussels, cockles and fragola, turmeric chickpeas, kale yogurt and burnt lemon, chargrilled quail, labneh, pomegranate and dill, roast poussin in milk, shallots and sage, apple, prune and hazelnut galette… Peaches, raspberries and crème fraiche is a spectacular-looking, no-effort pudding perfect for summer suppers

Peaches, Raspberries and Creme fraiche

Serves 4

  • 4 ripe peaches, cut in half and de-stoned over a bowl to save the juices
  • 2 punnets of raspberries, about 250g
  • 1 tblsp unrefined golden caster sugar
  • 200g crème fraiche
  • dessert wine (opt)

Gently tear the halved peaches in half again and drop into the bowl. Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the juices and sugar for 5 mins. Lay the fruit out on a serving platter and top with dollops of crème fraiche. If using dessert wine, either drink with the pudding, or pour a glass over the fruits

Ducksoup Cookbook is published by Square Peg, £25