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Baked Winslade cheese custard with smoked potatoes
Fruit and vegetables
1 large banana
shallot
, peeled and finely sliced
1
garlic
clove, sliced
500g/1lb 2oz
Pink Fir Apple
potatoes
1
garlic
clove
1
rosemary
sprig
50g/1¾oz dried trompette (trumpet)
mushrooms
, washed, picked and patted dry
60g/2¼oz
chervil
60ml/2¼fl oz
garlic
oil
1
lemon
, zest only
50g/1¾oz banana
shallot
, peeled and finely diced
Tins, packets and jars
40g/1½oz caperberries, stalks removed finely diced
Cooking ingredients
2 tbsp
olive oil
500g/1lb 2oz
rock salt
200ml/7fl oz chardonnay
vinegar
150g/5½oz
caster sugar
6g
juniper berries
, toasted
1 tbsp
olive oil
20g/¾oz runny
honey
75g/2¾oz
hazelnuts
, toasted
Dairy, eggs and chilled
30g/1oz unsalted
butter
230g/8¼oz Winslade
cheese
, diced
50g/1¾oz full-fat
milk
200ml/7fl oz
whipping cream
145g/5¼oz free-range
egg yolks
250g/9oz smoked
butter
, melted
Other
4g fine salt
60g/2¼oz three-cornered leek or wild garlic, sliced
4 slices sourdough or rye bread
sea salt
dehydrated mushrooms
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