bouquet of thanks by benedict reade - great british menu 2018

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Author : Benedict Reade

Ingredients

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Peel Kohl Rabia. 2 Kohl Rabia. peelerb. cling flimPeel Celeriaca. 1 dense celeriaca. knifeb. cling filmPeel Candy Beeta. 2 medium size candy beetPick HerbsCheese foam mixa. 225 grams soft goats cheeseb. 112 grams ceme faichec. 112 grams creamd. 17 grams Salte. 15 grams Horseradisha. Thermomixb. Fine chinoisc. Small ladled. 500 milliliters ISI cannisterBuckwheat cracker dougha. 200 grams strong flourb. 100 grams buckwheatc. 2 tblspn olive oild. 120 grams watera. stand mixerPickled Kohl RabiSaffron Pickle LiquorKohl RabiSheeting tool (bringing)Blanching waterVac bagPickled celeriacJuniper/Beetroot Pickle LiquorCeleriacPickled Candy BeetsApple Pickle LiquorCandy BeetSautéed Courgette1Kg courgette100 grams shallot brunoiseSaltMandolineKnifeChopping boardMedium-large sauté panWooden spoonHerb garnishFennel Flower headsBunch DillChive TopsMicro RocketPickled radish podsPink PurslaneTubs and damp papertweezersBrown butter dressing250 grams Butter100 grams Grapeseed OilsaucepanBuckwheat crackersDough from day beforePasta machineCuttersSmoked Herring CaviarDisposable piping bagScissors

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