Sautéed asparagus and cream cheese bagels with lemon, dill and cured egg yolk
A classic combination with the lemon and dill but can be taken to another level with the cured egg.
Charred PSB, duck fat mayo & Jerusalem artichoke crisps
This dish is a great way to use up a seasonal glut of PSB.
Aubergine caviar flat breads, allotment salad + dukkah
Matt Noonan head chef of the Black Rat in Winchester, shares this delicious recipe using local aubergines.