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Recipe

the purée
Carrot, pumpkin and sweet potato purée flavoured with butter and honey mixed with Greek yoghurt and mint topped with toasted pine nuts, sesame seeds and fennel seeds.

The salad
a bed of citrus fruits (orange, ruby red grapefruit, and yellow grapefruit) mixed salad leaves, broccolini, green beans.

Topped with mountain ash smoked trout & buxton caviar with a dressing of lemon & olive oil with freshly ground salt & pepper to taste.