Summer, Unannounced by Pippa Lovell
Pippa Lovell shares her creative recipe for a foraged amuse bouche, designed to highlight the importance of biodiversity and the preservation of nature.
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Ingredients
- Pink rhubarb: 3 sticks
- Homemade sea salt
- Elderflowers: 100 g. no stem and in a sunny spot
- Leftover Champagne: 250 ml. good quality
- Raw apple cider vinegar: 50 ml (with the mother in)
- Ayrshire cow yogurt
- Dried gut weed
- Elder salt
- Young nasturtium leaf
- Gorse petals
- Chickweed: (before it flowers)
- Hairy bittercress: (once it flowers)
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