Barbecue Mushrooms With Garlic Potatoes, Bitter Leaves and Fourme D’Ambert Recipe - Great British Ch

Name: Barbecue Mushrooms With Garlic Potatoes, Bitter Leaves and Fourme D’Ambert Recipe - Great British Ch
Ingredients: 360g of mushrooms, such as maitake, shitake, oyster, chestnut or cep; 100g of Fourme d’Ambert, diced; mixed bitter leaves, such as frisée lettuce, chicory, radicchio or castro franco; 100g of black garlic; 100g of honey; 4 tsp light soy sauce; juice of 1 lime; 165ml of whole milk; 200ml of double cream; 150g of Fourme d’Ambert; 225g of cooked baked potato flesh; 1g of flaky sea salt; 10g of Dijon mustard; 1g of Maldon salt; 1g of cane sugar; 10g of Cabernet Sauvignon vinegar; 50ml of hazelnut oil; 200g of large Agria potato, or any other potato good for making crisps; 50ml of vegetable oil; salt; 500g of baby new potatoes; 250g of salted butter, chilled and diced into 1 cm cubes; 2 heads of garlic, peeled and crushed; 2 sprigs of rosemary; 2 sprigs of thyme

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In this comforting autumnal dish, French Fourme d’Ambert and garlic take centre stage. Adam Smith uses the cheese to make a rich, aligot-like sauce and serves his potatoes with extra cheese on the...

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Ingredients

360g of mushrooms, such as maitake, shitake, oyster, chestnut or cep
100g of Fourme d’Ambert, diced
mixed bitter leaves, such as frisée lettuce, chicory, radicchio or castro franco
100g of black garlic
100g of honey
4 tsp light soy sauce
juice of 1 lime
165ml of whole milk
200ml of double cream
150g of Fourme d’Ambert
225g of cooked baked potato flesh
1g of flaky sea salt
10g of Dijon mustard
1g of Maldon salt
1g of cane sugar
10g of Cabernet Sauvignon vinegar
50ml of hazelnut oil
200g of large Agria potato, or any other potato good for making crisps
50ml of vegetable oil
salt
500g of baby new potatoes
250g of salted butter, chilled and diced into 1 cm cubes
2 heads of garlic, peeled and crushed
2 sprigs of rosemary
2 sprigs of thyme