Sunday Roast – April 8th

Potato and nettle soup
Fresh sheeps cheese heirloom tomatoes

Simple sea salad
Potted wild Kentish rabbit, cornichon and mustard
Beetroot, anchovy, dandlion and duck egg
Potted Vension,  plum chutney and toast

Roast sirloin of beef, with  Yorkshire puddings and horeseradish
Slow Roast Pork belly
Simple roast breast of corn-fed chicken
Spinach and ricotta ravioli, wild garlic, asparagus, nettle and pumpkin seed pesto
Roast hake, with caper anchovy and parsley butter

Sheeps yoghurt and vanilla panacotta, apricot and lavender compote
Poached pear, lime marmalade pain perdo, cream cheese honey
Chocolate and cherry terrine
English Cheeses

About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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