RACE DAY DINING
Away from the racetrack, Royal Ascot (20 to 24 June) sees the most impressive line-up yet of chefs creating fine dining for racegoers and guests. Here Raymond Blanc, Ollie Dabbous and Eric Lanlard – all returning for another year – serve up their signature dishes
OLLIE’S SALAD OF COURGETTES, RICOTTA, PINK GRAPEFRUIT & BLACK OLIVE
Serves 4
INGREDIENTS
For the black olive ricotta
• 100g/4oz pitted Kalamata black olives
• 200g/7oz ricotta
• 100ml/4fl oz whipping cream
• 75g/3oz grated Parmesan
• Juice and microplaned zest of ½ lemon
• 1 tbsp honey
• A pinch of black pepper
For the courgette salad
• 2-4 yellow or green courgettes, depending on size• A pinch of salt• Grated zest and juice of ¼ lemon• 1 tsp chardonnay vinegar• 4 tbsp olive oil To assemble• 2 pink grapefruit, segmented• 8 tbsp toasted pistachios, lightly salted• 4 sprigs fresh marjoram, picked• 4 sprigs fresh oregano,
