A BOOK entitled Dorset on a Plate, showcasing the county’s finest chefs and restaurants, has been a successful fundraiser for Poole hospice Forest Holme.

For the book, created by corporate fundraiser Hannah Parsons and apprenticeships coordinator Gary Kilminster, has generated more than £4,000 profit for the charity.

All proceeds from the sale of the book are going towards the hospice charity, which cares for patients with life-limiting conditions.

Dorset on a Plate is part recipe book and part restaurant guide and showcases the finest chefs, restaurants and suppliers in the area.

It features recipes from top chefs including Dorset’s only Michelin starred chef Russell Brown, and Ready Steady Cook star Lesley Waters.

Hannah Parsons said: “I am thrilled with the success of the book so far.

“I have a real passion for local produce and enjoyed showcasing what fabulous restaurants Dorset has to offer.

“And I am delighted that the proceeds from this book can have such an impact on the local community.”

Limited stock is available to purchase on amazon.co.uk Alternatively, please contact Hannah on 01202 442558 or email hannah@forestholmehospice.org.uk.

 

• HERE is a taster of one of the recipes in the book to try at home - roasted salmon with broad bean salsa verde, by Lesley Waters (serves 4)

3 courgettes, grated
1 lemon, zest only
60ml olive oil
2 tail end pieces salmon fillet, (about 900g each, pin boned with skin left on)

For the Salsa Verde:
100g baby broad beans, cooked and podded
4tbps flat leaf parsley
2tbsp fresh mint leaves
2 garlic cloves, crushed 99g jar capers, drained and rinsed
150ml olive oil

 

Pre-heat the oven to 200°C. Grate the courgettes and place in a bowl with the lemon zest, 30ml olive oil and season generously.

Put one salmon fillet, skin side down, on a roasting tray.

Spread over the courgette mixture then put the other fillet on top skin side up.

Tie up with string every 2.5cm.

Drizzle over remaining oil and season with a little sea salt.

Roast for 35-40 minutes or until just cooked through.

Meanwhile, make the salsa verde. Put the broad beans, parsley, mint, garlic, capers and oil into a food processor.

Whizz for just a few seconds until it has a coarse texture. Season to taste.

Remove the salmon from the oven and place onto a serving dish.

Serve with the salsa verde and roasted new potatoes.