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Hortus Botanicus and it's excellent cafe space. Few weekends back.
First time cooking in ages. Inspired by a day weeding yesterday: nettle, mascarpone, grana padano tortelloni with three cornered leek butter and flowers, ricotta salata.
Brining wild garlic as Sunday's project. Simple salt solution will strip out the colour but keep flavour of this seasonal treat. Will use a la bar tartine in mayonnaise and the like in summer. See you in a few months.
Venison carpaccio, pickled Jerusalem artichokes and crispy cavolo nero. A proper sum of parts dish from the timeless @sportsmankent cookbook. I love venison and it may be one of the only justifiable meats to eat from an environmental perspective as their wild herds overrun parts of the UK countryside destroying existing ecosystems. It's also delicious, and using the fillet makes for a nice entry level for those not made up on game.
Starter from the weekend: Jerusalem artichoke custard, wild garlic in sesame oil and paprika. A Japanese chawan mushi inspired savoury custard from the Bar Tartine cookbook. Steamed chokes, kombu dashi, soy and eggs pureed together then steamed in the bowl until it arrives at a silken texture.
Taglierini con le sarde. Yesterday's primo using @rachelaliceroddy excellent recipe and wild fennel that's already coming back in force in the garden. I love these flavours and textures together: cooked down onions, fennel, sardines and anchovies; contrasting sultanas, pine nuts and pangratto.
