Carrot with lovage, caraway and goats yoghurt

Name: Carrot with lovage, caraway and goats yoghurt
Ingredients: 2 baby dehydrated carrots for (6 hours, glazed in carrot juice and sugar); 1 medium carrot with green top; 20gcarrot juice; 3g butter; 2K carrots, peeled (dehydrated raw to a crisp and blitzed to a rough crumb); 50gdehydrated carrot, blitzed to fine powder (for décor on the plate); 250grapeseed oil; 500glovage, picked and blanched.; 1 egg yolk; 1tsp Dijon mustard; Lovage oil; Salt; pepper; 2ggelatine; 200ggoat’s yoghurt; 50gdouble cream; Green carrot tops; 25gtoasted oats; 75gcarrot, rough powder; 2grock salt

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Award-winning chef Ben Murphy is considered one of London’s most exciting chefs, bringing his distinctive style of cooking to the Launceston Place with delicious recipes such as this one...Yum!

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