Sweetcorn and chilli soup

with crab and ginger tortellini

Sweetcorn soup

1 kilo frozen sweetcorn

4 shallots, finely diced

2 cloves garlic

50ml Thai fish sauce

100ml sweet chilli sauce

1 stick lemongrass

1.5 ltr semi-skimmed milk

1. In a large saucepan, sweat off the shallots and garlic

2. Add the sweetcorn and cook until defrosted

3. Add the remaining ingredients and bring to the boil

4. Once boiled, remove the lemongrass and puree in a jug liquidiser, then pass through a fine sieve

5. To serve, reheat and season (be careful with the salt as the Thai fish sauce is very salty).

Pasta dough

550g pasta flour

4 whole eggs

6 egg yolks

2 tbsp olive oil

1. Place ingredients into a food processor and process until the mixture starts to come together

2. Remove dough and knead until a smooth dough is formed.

Salmon mousse

200g salmon fillet

2 egg whites

50ml double cream

Salt and pepper

1. Place the salmon and egg whites in a food processor and blend until a smooth paste is achieved

2. Put the mixture into a chilled bowl, slowly beat in the double cream and season to taste. Keep refrigerated until needed.

Tortellini filling

100g picked white crab meat

1 bunch coriander

1 bunch spring onions

25g fresh root ginger, very finely diced or grated

Juice of 1 lime

Salt and pepper

1. Mix all the ingredients together and bind with the salmon mousse

2. To make the tortellini, roll the pasta dough as finely as possible (with a pasta machine) and cut out discs 12cm in diameter

3. Place a spoonful of the filling on each disc and fold over to form a Cornish pasty shape; press the edges together whilst removing any air from the tortellini

4. Fold the edges of the tortellini together and stick with a little water to form the classic tortellini shape

5. Plunge the tortellini into boiling salted water and cook for 5 minutes; remove and serve in the soup.

The nationally acclaimed and formerly Michelin-starred Epicurean Restaurant has re-opened in Bromsgrove after a four-year absence.

Based at the Epic' Bar Brasserie at Stoke Prior, the new Epicurean Restaurant offers a six-course a la carte menu for the fixed price of £35, and a daily luncheon menu for just £17.50. Private Dining is available for up to 10 people, and the restaurant can be booked for exclusive use by prior arrangement.

A variety of special dining and social events take place at the venue, including a recent Italian Gourmet Week which invited patrons to sample a range of delicious dishes created by founder Patrick McDonald. See www.epicbrasseries.co.uk for forthcoming events.

Opening times

Epic' Brasserie: Monday to Saturday for lunch and dinner; Sunday for lunch only

Epicurean Restaurant: Tuesday to Saturday for lunch and dinner

Reservations 01527 871929