Walled Garden Restaurant Preston home page


As with many of the restaurants in Preston, this is the busiest time of year at The Walled Garden restaurant. We have a wealth of tantalising dishes on our menu for the festive season, some traditional, classic Christmas dishes and others where we can try new ideas each year. If you are looking for a delicious winter recipe, here’s two of our firm favourites for you to recreate in your very own homes.

When planning your recipes for the Christmas season it’s worth you also thinking about serving some dishes that are a departure from the traditional festive dishes, but still of the quality, presentation and flavour needed for it to appear on the tables of the best restaurants in Preston, and beyond!

Our delicious winter recipe of Monkfish Parma Ham for a main course and Winterberry Gratin for dessert fit the bill perfectly. Both include a beautiful array of flavours and with a light, refreshing taste, they will certainly fit the bill when it comes to dinner parties, or a cosy Lancashire winter night around the dining table at home.

Monkfish Parma Ham

Monkfish Parma ham, Parmentier potato, buttered carrots, kale, with a Pomegranate & red wine dressing
150grm Monkfish filleted & trimmed
1 x slice of Parma ham
100grms of 1 inch diced potato
3 grms of garlic puree
30n grms butter
2grms seasoning
50ml red wine
25grm Shallots
Chopped thyme

1. Sear the monk fish in a hot pan and leave to cool.
2. Once cooled, wrap the fish in the Parma ham and secure with cocktail stick. Place back in the pan and cook in the oven at 180° until cooked through
3. Peel the baby carrots and leave 1 inch of green stalk on them. Cook in a little sugar and water until glazed
4. Shred the kale and boil in salted boiling water for 2 minutes then drain the water off. Pan fry the kale in a little butter and seasoning until cooked
5. Put the the shallots and red wine in a pan and place over a medium heat. Reduce until a thickened glaze, then whisk in the olive oil. Season
6. Peel and dice the potatoes, (approx. 1 inch cubes). Place in a roasting dish and lightly oil. Add the chopped garlic and chopped thyme, season, and cook in the oven at 180° until golden brown
7. To serve, place the sautéed kale on a plate. Slice the monkfish into 2 pieces and rest on top of the kale
8. Place the carrots around the plate with little piles of Parmentier potato. Finally, finish off with the red wine dressing and sprinkle with Pomegrante seeds

And, here is our delicious winter recipe for a pudding that is sure to hit the mark! A creamy dessert packed with winter fruits, and yet a delicate end to a fabulous meal.

Winterberry Gratin

150 grms of fruits of the forest
60 grms of sugar
30 grms sugar
2 x egg yolks
30 ml of Grand Marnier liquor
Vanilla Sponge disc
100grms Vanilla ice cream
10 grm Orange marmalade

1. Cook the fruits of the forest in a pan over a medium heat with the 60 grms of sugar until soft, then leave to cool
2. Cut a 4-inch disc (10cm) of vanilla sponge approximately 5 mm thick. I make my own, but for speed at Christmas you can use a pre-cooked version from a quality bakery
3. Place the sponge disc in middle of a skillet dish. Put the drained berries on top and cook in oven at 160° for 8 minutes
4. Place a glass bowl over a pan of hot water – be sure the bowl does not touch the surface of the water. Add in the 30 grms of sugar with the egg yolks and Grand Marnier liquor, and whisk until the egg yolks become a sabayon (thickened) liquid
5. Place the sabayon over the top of the berries. Glaze with blow torch or place under a hot grill until the top is golden
6. Mix the vanilla ice cream with marmalade and scoop into ball
7. To present, place the winterberry gratin on a serving plate and top with a generous scoop of the ice cream

If you have enjoyed the sound of our delicious winter recipe, visit [the blog] for more ideas and inspiration from the team at the Walled Garden restaurant, Preston, Lancashire!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.