Simple and regional dishes that highlight the best of local produce! The best thing? They’re easy to cook at home!
1 medium-sized pumpkin squash
4-5 bulbs of wild garlic
50 g beluga lentils
A few flakes of Barwheys beastie cheese
30 g picked kale
30 g of picked red and white chicory
20 ml sherry vinaigrette
1 tbsp pomegranate seeds
25 g diced pancetta
50 g hummus
A few drops of olive oil
Sea salt: as required
Black pepper: as required
Dice the squash, peel the garlic and place in a roasting pan with olive oil, salt and pepper.
Dice the shallots, and sauté with the tomatoes and a dash of pepper in the olive oil.
Cook the lentils and cool.
Thoroughly wash both the kale and the chicory and keep in a container of ice water. This will make the chicory curl.
Take the seeds out of the pomegranate and keep in a container until ready to make the salad.
Sauté the diced pancetta until crispy and remove excess fat.
Place the hummus at the bottom of the plate.
Toss the kale and chicory in the sherry vinaigrette.
Place half of the kale and chicory on the plate.
Place the cooked squash, garlic, cooked beluga lentils and pomegranate seeds on the kale.
Add the remaining kale and chicory, the rest of the cooked pumpkin, cooked garlic, cooked beluga lentils and pomegranate seeds.
Using a peeler, shave off a few flakes of the Barwheys Beastie cheese.
Sprinkle with black pepper and serve.