Leek mimosa
Classic Leeks Mimosa – Poach baby leeks in white wine and water with a few Steenberg’s Whole peppercorns and a couple of bay leaves. Finish with a simple vinaigrette and the finest grating of hard boiled organic egg.
Cauliflower florets
Coat cauliflower florets with Arabica Ras el Hanout and Chiltern Cold Pressed Rape Seed Oil and bake till golden. Excellent with a grilled lamb chop and some wilted spinach drizzled with warmed Arabica Tahini.
Beetroot salad
Chegworth Valley beetroots are great at the moment. Mandolin ruby, candy striped Choggia or golden beetroot into wafer thin discs and layer with torn pieces of Buffalo Mozzarella. Dress with Unio Moscatel Vinegar and Nunez de Prado Flor de Aceite Olive Oil, fresh herbs and some scattered toasted seeds
Cavolo nero
Use Cavolo Nero or January King cabbage as an unusual salad green – just shred and massage with Nunez de Prado Olive Oil and a good Sherry Vinegar and serve with chunks of sweet roasted carrot and parsnip, with a good shaving of Parmesan to finish it off.