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Cornish gurnard vignarola
Fruit and vegetables
2
leeks
, white parts only finely chopped
4 sprigs fresh
thyme
2
garlic
cloves, crushed
100g/3½oz frozen or fresh
broad beans
75g/2¾oz
asparagus
, trimmed and chopped
100g/3½oz pickled baby
artichokes
, cut into quarters
10g fresh
mint
, chopped
10g fresh
chives
, chopped
10g fresh
chervil
, chopped
½
lemon
, zest and juice
1
lemon
, zest only
Tins, packets and jars
300ml/10fl oz
chicken stock
, infused with the bacon trimmings
Cooking ingredients
1 tbsp
olive oil
sea salt
and freshly ground black pepper
1 tbsp
olive oil
sea salt
Dairy, eggs and chilled
50g/1¾oz smoked
butter
50g/1¾oz caramelised brown
butter
Meat, fish and poultry
100g/3½oz Alsace
bacon
, chopped, trimmings retained
2 x 150g/5½oz Cornish
gurnard
fillets, skinned and pin-boned
Other
100ml/3½fl oz
white wine
200g/7oz frozen or fresh
peas
Back to recipe
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