The menu for this Saturday night is shaping up…
OlivesHome-made poppy seed and parmesan crackers
startergoat yogurt granite with caramelised pine nuts, preserved lemons and torn basilmaineggplant parmesan
saladPea cress + wild asparagus + chicoryorganic lemon olive oil and dijon mustard dressing
dessertcarnaroli-bay laurel pudding, profiterol, strawberry salad,
Shuna Fish Lydon is a specialist in patisserie and custards. What she doesn’t know about eggs is not worth knowing.