WHILE restaurants are closed, and many people are confined to home for much of the day, two leading chefs in Cumbria have shared a recipe for one of their top dishes, so you can try making it yourself!

On this page, Richard Swale from the Michelin starred restaurant Allium at Askham Hall near Penrith, tells us how to make one of his specialities.

Smoked Cod Roe and Chive Sauce

400g banana shallots (sliced); 3 garlic cloves (sliced); Butter (knob of); Sprig thyme, bay leaf; 400ml white wine; 1 litre good quality fish stock; 250ml double cream, 20g; chives 25g smoked cod roe (or to taste)

Method: In a pan, sweat the shallots and garlic, with the butter for about 10 minutes. Add the thyme, bay leaf and wine then reduce by two thirds. Add the fish stock and again reduce by two thirds. Add the cream and reduce until sauce consistency. Pass through a sieve, then put the sauce in a blender with the chives and cod roe. Once blended, pass through a fine sieve once again. Set aside.

Chervil Gnocchi

2 Maris Piper potatoes; 60g Parmesan (grated); 2 egg yolks; 2 tbsp fresh chervil (chopped); 125g plain flour

Method: Boil the potatoes until just cooked, dry off and pass through a sieve. Whilst warm, add the parmesan, egg yolks and chervil, then knead in the flour. Roll out into long sausages. Cut into 2cm pieces and poach in boiling water. Once they float to the top, refresh in iced water. Set aside.

Braised Leeks

4 young leeks (trimmed to 10cm); 250ml fresh chicken stock; chervil (handful of), chives (handful of)

Method: Braise the leeks in the stock with the chervil and chives. Season with salt and cook for about 10 minutes until tender.

Baby Carrots

9 baby carrots; Thyme, bay leaf, butter (knob of); 1 tsp sugar, salt (pinch of)

Method: Place all the ingredients in a pan and cover with water. Slowly cook the carrots until just cooked. Keep in the liquid until ready to serve.

To serve

Season the turbot and grill on a low heat. Fry the gnocchi in butter until golden brown. Heat the leeks and carrots in their own cooking liquid and warm the sauce. When the fish is cooked, season with a little lemon juice. Arrange all the ingredients artistically on the plate.