It’s been a busy couple of weeks for me personally with non-blog commitments but hopefully we can get back to normal now, starting with this little dish.
Rounds of black pudding fried until crisp on the outside. Dry roast hazelnuts in the oven until golden. Shaved carrot ribbons quick pickled for ten minutes with a teaspoon of salt, a teaspoon of sugar and a tablespoon of white wine vinegar. Butternut squash peeled and boiled until soft, drained then blended with two large tablespoons of butter. Add more butter when blending to get a silky smooth puree. Take some spinach leaves, coat with some olive oil and dress with pickling liquid from the carrot. Plate.