Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé


Serves: 12


  • 500ml Millac Gold
  • 100g Lakeland Dairies Butter
  • 200g diced onion
  • 50g chopped garlic
  • 200g cooked asparagus tips
  • 600g wild mushrooms
  • 900g cooked pasta
  • sea salt
  • milled black pepper


Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic

Add the mushrooms and season well

Pour in the Millac Gold and bring to the boil, reduce slightly

Sauté the asparagus quickly in a non-stick pan and season well

Reheat the pasta, drain well and place into a serving dish

Pour over the mushroom sauce and add the asparagus


Smoked Mackerel Mousse.


Serves: 15


  • 300ml Millac Gold Double or cooking cream
  • 300g Skinned smoked mackerel fillets
  • Juice from 2 medium lemons
  • 75g Lakeland Dairies Unsalted butter
  • 2 tspn Horseradish sauce
  • 2 tspn Dijon mustard
  • 1 level tspn Ground black pepper
  • 1 cucumber


Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.