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Serves 4 – 6. Ingredients 100g sprouted maple peas 50g Pearl Barley 70g Feta Baby spinach Red peppers (roast and peel) 2 cherry tomatoes cut into quarters ½ cucumber 1 red onion – finely chopped Parsley Green beans (cut in half) Peas Celery 15g Pea Shoots Vinaigrette Olive Oil Juice of one lemon (about 1 tablespoon) Salt and freshly ground …
Serves 6 Marinade 6 rabbit legs 500g Indian Henna yogurt (hung for 12 hours) 1 tsp ground coriander 2 tsp cumin 1 tsp turmeric 1 tsp paprika 2 tsp garam masala 1 tsp chilli powder lemon 1 tsp salt 2 tsp garlic purée 2 tsp ginger purée Method: Hang Henna yogurt for 12 hours. Roast and blitz spices. Combine yogurt …
Makes 1 Tart 200g brioche/brown bread. Grated (frozen) 550g golden syrup 150g butter 2 eggs 50ml double cream 3 lemons – zest Pinch of salt Heat syrup and butter Whisk egg and cream together, add syrup to cream Fold in crumbs, add lemon and salt Rest over night Blind bake tart case Fill tart case with brioche filling Cook 160 …