Wild garlic, leek and potato soup served with rocket flowers and sourdough croutons. Garnished with a drizzle of olive oil and grated Parmesan.
Pierogi z Kapusta i Grzybami
Traditional vegetarian Polish pierogi made with cabbage and chestnut mushrooms to use up leftover odds and ends. I coloured the dough with some starchy water from red wild rice which made a beautiful purple dough that the photo doesn’t really do justice.
The pierogi were boiled and then lightly fried, served with sour cream and dill, cracked pepper and salt.
Korean pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang 두부부침양념장) made with spring onions, honey, chilli, soy sauce, garlic, and sesame oil, served with black rice, kelp (seaweed) and kimchi (that I unfortunately did not make, but which was delicious, will add brand name later).
Swede, carrot, and potato gratin made with sage, thyme, and garlic butter, topped with breadcrumbs, and served with marscapone and wholegrain mustard sauce, and fresh salad leaves with bean sprouts and lemon dressing.
Organic Ramiro pepper and courgettes salted and roasted in olive oil with garlic.
Lemon, orange and mint spiced couscous served with grilled halloumi.
Harissa and chickpea stew with shakshuka-inspired twist.