But­ter­milk cream with goose­ber­ries, pis­ta­chios and Amaretto

EADT Suffolk - - CHEF MASTERCLASS -

This dish strives for a con­trast in flavour be­tween the rich­ness of but­ter­milk and the sharp­ness of the goose­ber­ries (from the al­lot­ment). Gen­tly poached in a lit­tle sugar and vanilla, they come into their own.

Lee’s tip: Get all these won­der­ful lo­cal fruits into your kitchen in the warmer months and use them in your cook­ing.

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