Double-dived scallops, burnt aubergine purée, pork belly and fermented grains

Ingredients

Speciality Ingredients

Store Cupboard

Cereals, Grains & Pasta

Beverages

  • 1000ml of water

Dairy

Oils & Vinegars

  • 30g of apple vinegar
  • 1 tbsp of balsamic vinegar

Cooking Sauces

  • 200ml of white chicken stock

Fresh Meat

Salad & Fresh Herbs

Fruit & Vegetables