
Crispy Zucchini Flowers with Goats' Cheese - Chef Recipe by Kevin Rhind
Pesto adds a great tang to these crispy battered zucchini flowers, while the smooth and creamy go...
Serves 6
1 ciabatta (or baguette) loaf
50ml extra virgin olive oil
200g good quality flaked sea salt
10g fresh truffle
To make the truffle infused salt, finely shave the truffle and toss the shavings together with the flaked salt. Refrigerate in a air-tight container.
Cut ciabatta loaf into 2cm thick slices, on a slight angle – this will create length. Toast or char grill the bread until slightly golden.
Drizzle toast with olive oil and sprinkle each slice of toast with two good pinches of the truffle infused flaked salt.
Recipe by Shawn Sheather
Pesto adds a great tang to these crispy battered zucchini flowers, while the smooth and creamy go...
This easily-made orange syrup cake – you just mix everything together – is typical of sweets foun...