Roasted Heritage Squash and Salt Baked Beet with Soft Boiled Hens Egg and Rosehip Elderberry Vinaigrette
Autumn is in full swing and the hedgerows around the British Larder here in Suffolk are bursting with plenty of fantastic berries and other wild foods. Our ‘glut required’ system in the pub is also going down a storm with our regular customers.
We have some amazing people popping by with their wares and even the staff are working hard at it. We have Zac’s family, Kaz and Wane who regularly contribute their duck eggs, wild plums and puff ball mushrooms. Steve’s mum also picked and supplied rosehips for us.
Richard and Jan are known as the “funky squash people”; they regularly drop by with the most amazing squashes, and when we needed fig leaves for the amazing fig leaf ice cream that Brett made for Monday evening’s food festival celebration dinner; they were eager to supply us with wonderful fig leaves.
There is Jeremy who brought us a large