Stickifingers

Jerusalem artichoke & nettle soup, bacon sand, cabbage.

I steamed a potato with four chopped Jerusalem artichokes and some dried garlic, blanched some nettles and cabbage then blitzed everything together with home made stock and sour cream.

Then I cooked tiny offcuts of Greenvale Farm bacon with homemade breadcrumbs over low heat and used it as a textural foil that also added another dimension to the flavours. Crunchy smokyiness alongside creamy and fresh flavours in the mouth.

To finish, lightly blanched cabbage completed the picture - a simple, filling lunch.

(Taken with Instagram)