14/05/2023
Love this Thyme of year, everything is in full swing, hedgerows becoming lush and alive, British seafood is plentiful and local farmers rearing wonderful meat for us to enjoy. Grilled asparagus, Portland crab, Blackdown ham and a super zesty hollandaise & slow cooked lamb belly from a farm in Dorset, picked down with some black garlic, aged balsamic and the roasting juices from the belly, encased in a wild garlic hot water pastry made with the lamb fat. These little dumpling of joy are a wonderful accompaniment to our lamb rump dish. Spring has Sprung. Have a great Sunday fellow foodies