Lancashire food at its best!

More than 70 diners joined us for a fabulous night of Lancashire food in a special event to highlight the county's rich source of locally grown produce.

Aromatic Spring vegetable soup made with produce grown by organic veg growers, Growing with Nature, was among the highlights of the evening at Twelve which was held in conjunction with the tourist board, Marketing Lancashire.

We were very pleased to welcome members of Marketing Lancashire, Cookery Writer Philippa James as well as Alan and Debra Schofield from Growing with Nature based in Pilling, Over Wyre who provided many of the vegetables for the dishes below.

Here's a more detailed look into the menu which received excellent feedback.

Spring onion canape in a tempura batter and served with cloud of soy.

Starter of locally smoked salmon in a toastie with cucumber; served with an organic hen's egg mixed with truffle vinagerette and topped with a warm potato foam and garlic.

Growing with Nature vegetable soup starter with herbs. It was a clear soup made with an aromatic vegetable stock of carrots, leeks, onions as well as orange, lemon, star anise and peppercorns. Simmered and marinated overnight, cabbage courgette, potato, sugar snap, asparagus and fresh peas were added topped with fresh herbs.
Main course of 40-hour slow cooked beef served with pureed carrot or pureed parsnip served with creamy Spring cabbage and spinach mash.

Alternatively for main course there was  cod served with a sauce verdi, crushed new potatoes, basil oil and choritzo.

For dessert, there was a classic rhubarb plate featuring three dishes: rhubarb panna cotta, a crumble biscuit with poached rhubarb and rhubarb sorbet.

There was also Twelve's classic Banana Butty dessert - restyled for 2012, Twelve's 12th anniversary year.

Peanut parfait with chocolate shortbread and a banana crisp served with banana foam, cameralised peanuts and fresh caramelised banana.
Twelve Chef Paul Moss and Alan Schofield from Growing with Nature.