Octopus, lobster and scallop wontons with cherries and pink fir potatoes

Ingredients

Spices & Dried Herbs

Cooking Sauces

  • 500ml of brown chicken stock

Store Cupboard

Dairy

  • 250ml of double cream
  • 250g of salted butter

Speciality Ingredients

Delicatessen

  • 25ml of white balsamic vinegar

Oils & Vinegars

  • 40ml of rapeseed oil