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  1. 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)

    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)

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