Welcome back to recipe of the week something simple, tasty and super seasonal. This dish amplifies what the small holding has to offer at this time of year. Preparation time roughly around 30 minutes, so it’s a perfect dish for lunch or dinner, best enjoyed outside with a chilled bottle of white wine.
For this dish you will need…
Roasted cabbage with burnt butter and anchovies
Pink Fir potatoes (add salted butter and a selection of soft herbs)
Cavolo Nero pesto
Blanched garden green beans
Finely sliced chives
Roasted fennel bulb
1 courgette
Juice of a lemon
6 minute soft boiled egg (peeled and sliced in half)
The Gourmet Gent 