Ask the Chef - Russell Plowman
Head chef Russell Plowman joined Gilpin Lodge in January 2009 from the Michelin-starred L'Ortolan Restaurant in Berkshire. Prior to that he was at the Relais & Chateaux three-Michelin-starred Waterside Inn at Bray. The three-AA-rosetted cuisine at Gilpin is modern English with an emphasis on the finest fresh seasonal produce - much from within the National Park - beautifully presented without unnecessary fuss. Russell has teamed up with Sugarvine to answer your cookery questions:
Latest Question
Hi Russell, a couple of tomato-based pasta queries for you. What's the tastiest simple pasta sauce recipe you can recommend based on a tin of chopped tomatoes? Also, why do most recipes get you to remove the skins and the seeds -- what's the problem with just chopping the tomatoes instead of deskinning and deseeding? - Steve H
Answer
Hi Steve,
A quick and simple pasta tomato sauce I like to make at home.
. Take 1 onion and 1 clove of garlic and chop finely
. Soften in olive oil and add 1 tsp of tomato puree
. Cook out for 2 minutes and deglaze with a glass of dry white wine
. Reduce the wine by 2/3 and add 1 large tin of chopped tomatoes (the best quality you can get)
. Add 250 ml of chicken stock and simmer for 20 minutes
. Pass through a fine sieve and season
. To finish the sauce bring 1 tbsp of white wine vinegar and 1 tbsp of caster sugar to a boil and add to the tomato sauce (this will liven the sauce)
The reason you are advised to remove the skins and seeds of tomatoes is because tomato skin is not digestible and the seeds can be bitter in flavour. Personally, I would not remove the skin if I was to make a quick sauce - just cut the tomato in half and squeeze out the seeds quickly. Enjoy!
More Questions
I need to cook a vegetarian dish for 20 people. It has to be prepared in advance so it can be heated on the night. Can you suggest anything? I have cooked ratatouille on previous occasions but would like to try something new. - View Answer
I put too many red pepper flakes in a tomato-cabbage soup. Is there any way to lessen the effects of the hot red peppers and still keep the whole kettle of soup? - View Answer
Over the years I have tried and tried to recreate at home the beef stroganoffs I remember from dining out in my youth. My versions always turn out too creamy and lacking that richness and flavour. Any suggestions? - View Answer
I bought some Scottish salmon fillets coated in a chilli-type coating today in Tesco. I don't fancy eating them cold but want to know what can you eat with them heated as haven't eaten them before. I only thought I'd give them a go because of trying to incorporate Omega 3 into my diet. - View Answer
How do you make the filling for Quiche Lorraine? - View Answer
Russell, I can't seem to get the nice roasted colour on steaks when I fry them, any tips? - View Answer
I'm doing an avocado dish for a party and want to pre-prepare it. But don't know how to stop the avocado itself from discolouring and turning brown? - View Answer
Ask Russell Plowman A Question
Use the form below to ask Russell Plowman your question.
Signature Dish
See recipes from chefs in the Lake District & Cumbria area.





