A little coriander puree helped to cut through the richness.
Vegetarian main course. Savoy cabbage filled with bubble and sqeak on top of Oakfield organic field mushrooms with sauteed artichokes and a red wine vinaigrette.
The secret was in the freshness - it was all prepared a couple of hours before serving, and a little parmesan mixed in with the bubble and squeak.
Coconut flakes ready to dry in a low oven
Onions caramelise for the bubble and squeak