With a wheelbarrow full of plant-based ingredients more readily available than ever, there’s no better time to explore these bracing flavours. Trust us, you’ll hardly miss the meat.
SPRING PLATE WITH FERMENTED CASHEW CHEESE
Heralding the start of spring and the micro-seasons, this dish incorporates 14 raw and cooked spring vegetables with colourful leaves, cheese (made from fermenting cashew nuts with natural yeast). a plate of garden perfection indeed.
Spring Plate with fermented cashew cheese
Serves 2
Prep time 48 hours fermentation + 45 minutes
Cook time 1 hour
cashew nut cheese
1kg cashew nuts, toasted
2g salt
6.6g honey
Soak nuts overnight in water
Blend nuts with salt and leave them overnight covered with cloth
Once done, remove the top layer and discard. Fold the honey in with the remaining layer.
to assemble
1 baby spring onion, charred
1 pearl white onion, pickled
1 red radish, sliced fresh snap peas, halved
50g broccoli couscous (available from iherb.com)
1 heirloom tomato confit
1 baby carrot, yellow, sliced
1 baby carrot, purple, sliced 5 pieces of red vein leaves
3 pieces of nasturtium edible flowers 5 pieces of spinach leaves, picked 3 pieces of red endives
3 oxalis wood sorrel, green (available from Edible Garden City)
Assemble according to picture on page 73.
This Japanese-inspired dish is served on a beautiful bespoke wooden dish to bring out the elements of the heirloom carrot – from root to stem.
Serves 6
TEXTURES OF CARROTS WITH YUZU GEL AND BUCKWHEAT
Prep time 1 hour 30 minutes + 24hours marination
Cook time 1 hour 30 minutes
White heirloom carrot tartare
200g carrots, grated
25ml sesame oil
25ml yuzu juice
25g minced shallots
3g red chilli, deseeded
10g Dijon mustard 10g capers, chopped
Mix all ingredients together and season with salt to your liking. Strain off excess water from the mixture. Finish with some olive oil for flavour.
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