The ethos at The Kitchen at Springfields in Spalding is to use locally sourced food and to serve the kind of home cooked meals you might produce in your kitchen at home – at an affordable price.
Operations manager Corin Faulkner said: “Everything we do is freshly cooked on site. We have specials depending on what the fish monger or the butcher turns up with.”
The Kitchen has different menus for the daytime and evening, and that includes breakfast, afternoon tea and early dinner deal menus too.
The good news is that the restaurant has a special 25 per cent off evening grills (after 7pm) special during February – and romantics should look out for a special deal on the Valentine’s menu too.
The busy and friendly team look after well over 1,000 covers each week. Corin says that Pan fried chicken with a tarragon and mushroom sauce is one of the top choices from the menu, with around 100 served weekly. It’s an easy recipe to reproduce at home.
you will need
1 chicken breast (skin on)
50g unsalted butter
1 clove of garlic
4-6 fresh tarragon leaves
50g cup mushrooms
50ml dry white wine
1tbsp olive oil
Heat the olive oil in a non-stick pan and sauté the chicken breast until golden.
Remove from the pan and place in a suitable dish in a pre-heated oven at 1800C for 20-30 minutes, depending on oven type and size of portion.
Add the mushrooms to the pan the chicken was cooked in and cook until soft and with a little colour on them. Then add the wine to the pan to lift the flavours, before adding garlic, butter and tarragon.
At this stage you must turn the heat down and simmer as if it is boiled the sauce will spoil.
Return the cooked chicken breast back to the pan of sauce just before serving to ensure the skin stays nice and crisp.
Serve with seasonal vegetables and potatoes.