IT MAY still be a little chilly but there is no denying that the first signs of spring are beginning to appear; shoots are beginning to break through and the sun shining is becoming a more frequent fixture.

And to celebrate the changing of the season Liverpool’s 60 Hope Street restaurant has teamed up with the Daily Post for a fabulous lunch time offer.

From now until April 29 Daily Post readers can enjoy two courses from 60’s set lunch menu and a glass of wine (125ml) for £12.50 per person. See full details below.

To help get you in the mood for their spring menu 60 offer up this recipe for one of their delicious desserts.

Duck egg custard tart with rhubarb compote

For the sweet pastry

225g soft plain flour

150g butter – cubed and chilled

75g icing sugar

A pinch of salt

2 egg yolks

Method

1. In a food processor (chill the bowl and blade) combine the butter, flour, salt and sugar and mix to a breadcrumb consistency

2. Add the yolks and pulse until the dough comes together

3. Empty onto a floured surface, knead and bring together

4. Wrap in clingfilm and chill for 30mins to 1hr to rest and then ready to use.

5. Roll out and line tart case, bake blind for 10 minutes at 180°C, remove baking beans and cook for a further 5 minutes

For the custard

750 ml double cream

12 duck egg yolks

125g castor sugar

A pinch of grated nutmeg

Method

1. Bring to the boil the cream in a thick bottomed pan

2. Add the grated nutmeg

3. In a separate bowl whisk the duck egg yolks and the sugar together to a sabayon or until pale in colour

4. Pour the boiled cream onto the egg yolks and mix well until incorporated

5. Strain and pour into a pastry case

6. bake at 110 °C for 40min or until set

7. When baked rest for one hour and serve with the compote

For the rhubarb compote

1 kg rhubarb cut into 2 cm pieces

50g lemon grass

½ vanilla pod, split & deseeded

500 ml water

175g caster sugar

400g strawberries, hulled and chopped

700ml sweet dessert wine

Method

1. Put all the ingredients, apart from the rhubarb, in a pan and bring to the simmer for 30 minutes

2. Sieve/strain the cooking liquor

3. Place the rhubarb liquor back in the pan and bring to the boil, reduce for 20 minutes to intensify the flavour

4. Add the rhubarb and cook on a low heat for 10 minutes or until soft

5. Then allow to cool and serve with the duck egg tart

6. In the restaurant we take some spare liquor and add it to a foam gun, this can be achieved with a hand held blender by blitzing air into the stock and creating the foam or can be left out altogether.

Hint: Use a stainless steel pan as other soft metals will taint the compote due to the acidity of the rhubarb.