As part of our At Home With 3PM series, we are posting regular updates about our team and what we are doing to keep spirits high. Click here to view all of the posts in the series.

This past week the Team has had an emphasis on food. We are all rather big ‘foodies’, as evident at our Team away days always taking it in turn to create fantastic meals. Our people are from a large variety of cultures and heritage which made for some very exciting meal creations. We had lots of cakes including banana bread, cupcakes and a fabulous rainbow cake made for the NHS by our Technical Assistant Abi.  Our Head of Finance Laura invoked the flavours of her home country, France, with her quiche, and has been kind enough to share the recipe below.

James Runciman really outdid himself with a sticky Korean BBQ steak poke served with carrot, tenderstem broccoli, kimchi and brown rice, all garnished with furikake and spring onions. There was a curried haddock with spinach and turmeric dal and coriander yoghurt from Sam, Greek custard pie form Tes, ginger and lime barbecue salmon with cucumber, tomato and avocado rice salad,  a chicken jalfrezi and a Caribbean curry goat.

Now time to eat!

Laura’s Salmon Asparagus Quiche (serves four)

Ingredients

• 100ml crème fraiche
• 100ml milk
• 100ml water (approx)
• 2 large eggs (or 3 small)
• 1 pastry
• 100g smoke salmon
• 1 bundle of fresh asparagus (approx 200g)
• Salt/pepper

Method

• Preheat the oven to 200°C, 400°F, Gas 6.
• Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 10/15 minutes.
• Meanwhile, boil the asparagus for 5 minutes then cut into pieces and roast for few minutes in a bit of butter.
• Take the pastry out the oven, spread the salmon evenly over the pastry base and top with the asparagus.
• Whisk together the eggs, milk and crème fraiche, and season. Add a drop of water, and then pour the mixture over the salmon/asparagus.
• Bake in the oven for 25-30 minutes until just set and golden brown.
• If you fancy, add a bit of dill on the top for presentation.
• Leave to cool before serving with a green salad.

Notes

Basically, you can do it with whatever you fancy (e.g. vegetarian version > sweet pepper, courgette, petit pois, onion – poached salmon with leek – salmon and mushrooms, bacon & onions…), and you can top it with some cheese.

Bon Appétit!