Chocolate, Cranberry & Walnut Tart, Cranberry Compote, Vanilla Ice-cream

If you haven’t already eaten your Easter chocolate here’s a simple way to use some of it up and still get one of your five a day, if not being a little bit cheeky. This recipe is really quick to make because it has so few cooking elements to it that you could even make it with shop bought pastry or pastry cases if you want to. So go ahead and indulge yourself, let’s  get cooking!

Following on from the success of last year’s search on The F Word, Gordon Ramsay is on the hunt for the best restaurants of 2010 – restaurants run by people with a passion for food who deliver great food, great service and a great atmosphere. Gordon aims to discover restaurants who have not received the acclaim they may deserve.

Ascough’s has nominated itself and is now asking you to vote for us if you think we deliver the above.

It only takes a minute to vote so please visit The F Word website to  fill in the nomination form.  Thanks for voting!

Devilled Duck Livers with Poached Egg on Toast

Daffodils are blossoming and Easter is just around the corner so what better way to bring in the lovely British Spring time than with this delightful brunch dish. It’s so quick and easy you can make it for your friends in less than 10 minutes. This dish is great as a starter for a special occasion or as a simple brunch to enjoy with friends. Either way it is inexpensive and requires few ingredients and little preparation time. So get cooking and enjoy!!

Finding the perfect gift for someone can sometimes be tricky, so why not treat them to a special meal at Ascough’s - after all, who doesn’t fancy a night off from cooking?

Ascough’s Vouchers are the perfect gift to put a smile on anyone’s face.

Vouchers can be purchased at the restaurant in multiples of £5, £10, £20 and £30 and are valid for 6 months.

Frangipane Tart, Caramelised Pears, Maple Syrup Mascarpone

Ryan Norton, chef de partie at Ascough’s has come up with this devilishly rich and enticing dessert. Simple to make yet sophisticated enough to impress even the hardest of critics. This tart is rich enough to eat as a dessert with the above accompaniments or tasty enough on its own to eat as afternoon tea. Get cooking