Regenerative Menu Box
- Sourdough bread
- Lacto-fermented seasonal vegetables
- Musabaha with pumpkin seed oil, cumin, sumac and rose petals
- Caramelised salsify and shallots with thyme, rhubarb and hazelnuts
- Winter Caesar salad
- Rotation risotto with truffled puffed quinoa
- Single origin chocolate fondant with walnut cream and rye breadcrumbs
- Pistachio Halva
To celebrate Fairtrade Fortnight, Eco-Chef Tom Hunt and I are cooking up our plant-based, zero waste and Regenerative Menu Box, once again using recipes from Tom's new cookbook Eating for Pleasure, People & Planet. Each dish has been lovingly cooked by Tom and myself, so all you need to do is finish, plate up and enjoy!
This meal was prepared using organic and agroecological ingredients from our favourite farms and Fairtrade suppliers. These producers are pushing the envelope, practicing socially and environmentally regenerative farming methods that support soil, seed and society.
10% from our total turnover will be donated to The Fairtrade Foundation.
This year Fairtrade will be focusing on climate change with their virtual 'Choose the World You Want' Festival. From the 22 Feb - 7th March they will be hosting a great line-up of free online events and activities to entertain, educate and inspire. Sign up here to be the first to hear about the festival events as they are released and get early access to registration. Watch out for their permaculture event with Chef Tom Hunt!
Menu subject to change due to availability of ingredients.
Ingredients list (allergens in bold)
Sourdough bread, Duchess oil and kombucha vinegar
Duchess oil, kombucha vinegar, Organic heritage white wheat flour, white wheat flour, organic wholemeal rye flour, water, salt
Lacto-fermented seasonal vegetables
Vegetables, sea salt
Musabaha with pumpkin seed oil, Aleppo pepper and rose petals:
Carlin peas, chickpeas, fava beans, onion, garlic, bay leaf, lemon, tahini (sesame), pumpkin seed oil, extra virgin olive oil, toasted cumin seeds, Aleppo pepper
Caramelised salsify and shallots with thyme, rhubarb and hazelnuts
Thyme sprigs, salsify, banana shallots, extra virgin olive oil, maple syrup, lemon, hazelnuts, rhubarb, wood sorrel
Winter Caesar salad
Chicory (tardivo, treviso, endive), kale (red Russian, redbor, cavolo nero), seaweed, walnuts, kala namak sea salt, garlic, extra virgin olive oil, sourdough(wheat flour), chickpea aquafaba, capers, nutritional yeast, lemon, Vegan Worcestershire sauce (soya beans, cane sugar, balsamic vinegar, red wine vinegar, onions, sea salt, blackcurrant concentrate, coriander seeds, cayenne pepper, parsley, garlic, basil, cinnamon, pimento, nutmeg, red pepper, ginger, cardomom, chilli, molasses)
Rotation risotto with truffle salt
Extra virgin olive oil, celeriac, mushroom, Jerusalem artichoke, leek, garlic, pot barley, dried ceps, flaked rye wheat, sprouts, lovage leaves, puffed spelt, black truffle,
Single origin chocolate fondant with walnut cream and rye and cacao breadcrumbs
Chocolate, rye wheat flour, coconut sugar, coconut cream, walnuts
Pistachio, dates, sesame