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

Super Quick Relish - Barely cover Champagne Rhubarb with
equal parts Unio Moscatel Vinegar and water and simmer
with root ginger, salt and a shaking of sugar for 15 minutes.
Great with grilled oily fish or our Confit Duck legs from the fridge

Confit Broccoli - Blanch then slow cook florets and stalks of
broccoli in Arbequina Olive Oil, Ortiz Anchovies, slivers
of garlic and Steenberg’s Chilli Flakes - wonderful through
pasta or just on a piece of toasted St John Bakery sourdough

Use Cavolo Nero or January King cabbage as an unusual
salad green - just shred and massage with Nunez de Prado
Olive Oil and PX Spinola aged Sherry Vinegar and serve
with chunks of sweet roasted carrot and parsnip, with a good
shaving of Neal’s Yard Dairy Parmesan to finish it off

Make the simplest slaw with matchsticks of Kohlrabi
and Chegworth Valley apples, a squeeze of Sorrento
lemon juice, Sun and Seed Hemp Seed Oil and a
spoonful of Neal’s Yard Dairy Creme Fraiche