What a fun day competing in the @glasgowcommunityfoodnetwork Chef’s challenge. It’s so nice being part of a community of chefs/cooks/restaurants who all share a passion for organic, ethical, local, seasonal and sustainable produce and cooking. And to see so many lovely looking dishes that have came out of the kitchens so far. Here’s our wee part of it. Was really nice to be able to use ingredients that I don’t always use and be able to use some foraged items we had been keeping for something special. If your interested here’s what we made from our veg box that we were given. 🌱Thanks to the lovely judges for eating our food. ~~~~~~~~~~~~~~~~~~~~~~~
Steamed monks beard and samphire with garlic, burnt lemon, smoked seaweed rapeseed oil on toasted @thefreedombakery bread ~~~~~~~~~~~~~~~~~~~~~~~
Ratatouille with red pepper, courgette, purple kale, beans, thyme, rosemary, dill, fennel, basil and parsley with roasted garlic potato purée and wild garlic ~~~~~~~~~~~~~~~~~~~~~~~
Apple and sorrel granita, salted caramel and Scottish @westerspiritco rum sautéed apple cubes, sea buckthorn parfait with an apple crisp