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Thursday, 18 October 2012

Menu for an Autumn state of mind.

I am in a very Autumn state of mind these days and I can't seem to tire of Autumn colours and flavours, this menu has pretty much all of my favourite things (and continues the slight venison obsession)...

To start
Venison carpaccio, parsnip crisps, parsnip puree.

To follow
Hake, creamed savoy cabbage, Bowers' home-cured bacon, crisp potatoes.

To finish
Pear crumble, rum and raisin ice cream, brandy snaps.

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